Yasumin

This is the first time since 2019 that the resort will have summer gondola service, enabling mountain bikes to be brought to the start of a new mountain biking course that features both steep and gentle slopes, as well as an area where beginner and intermediate riders can hone their skills.

The gondola and mountain bike course will open on 13 July and run through 23 September from 9am – 4pm.

Tickets prices start at JPY1,200 (US$8) for a single adult gondola lift, continuing to a four hour pass at JPY3,500 (US$23.33) and an all day pass for JPY5,000 (US$33.33).

There are also season passes for JPY20,000 (US$133.31). All children’s tickets are half price.

Grand Hirafu Mtb 2
In reopening summer gondola service and designing the mountain bike course, Grand Hirafu Resort joins many other companies and organisations that are developing Niseko green season activities.

On 16 September, NAMBA (Niseko Area Mountain Bike Association) opened the Twin Peaks Bike Park, a 12.5km mountain biking course that is meant to be the first part of an eventual masterplan that hopes to connect the area’s five ski resorts, as well as housing developments and nearby towns, with trails.

More info HERE.

méli mélo -Yuki No Koe- presents “HokkAsia”, an exciting new creative space allowing chefs to be stimulated, merging the cultures of Hokkaido and Asia through collaborative dishes and dining experiences.

The inaugural residency kicks off on 24 February with two special Four Hands Dinners featuring the brilliance of Michelin Star Chef Kawano Masahiko from Chaleur in Singapore and Hokkaido’s very own Michelin virtuoso Chef Sato Hironori, as well as Singapore inspired dishes in the daily a la carte menu.
The second part of series celebrates the culinary inspirations of Malaysia with Chef Lee and Chef Yong; the regionally acclaimed up and coming chefs and owners behind ‘Eat and Cook’ restaurant in Kuala Lumpur. The week is topped off with a gastronomic fusion of dishes with a Six Hands Dinner with Chef Sato Hironori.

The Japanese word “eat” is comprised of the characters “human” and “better”, which implies “eating makes people better”. We certainly wouldn’t disagree with that!  At Setsu Niseko, we dive into a world of culinary mastery as we welcome some of Asia’s top chefs to experience Hokkaido; encounter the people, explore the culture, and discover local ingredients and create unforgettable new culinary delights.

Through hokkAsia’s series of Chef’s Residencies, they invite you to savour a collection of “umami” packed dishes created to excite each of your five senses. Each residency runs for a limited one-week period and features a specially curated week long menu inspired by the country of our guest chef, alongside an exclusive Four or Six-Hands Dinner experience that celebrates the art of gastronomy.

The first two chapters of hokkAsia commence in February and March with Executive Chef Kawano from the one-Michelin star restaurant Chaleur in Singapore closely followed by two incredible young talents from Malaysia who have been making waves steadily climbing the ladder of Asia’s Best Restaurants and featured in the 2023 Michelin Guide.  Read on to discover more about the first chapter hokkAsia below.

Michelin Four Hands: Chef Kawano Masahiko from Chaleur X Chef Sato Hironori from méli mélo

Taking the helm for the inaugural chapter of hokkAsia is Michelin-starred Chef Kawano Masahiko from Chaleur in Singapore, taking us on an exquisite culinary journey curated together with Hokkaido’s very own Michelin- starred Chef Sato Hironori from méli mélo, Sapporo.

Four Hands 8-Course Set Dinner Menu: Limited Dates 1&2 March 2024

Treat yourself to an evening of gourmet indulgence as two culinary masters join forces to curate a special dinner menu that transcends the ordinary. Available for just two nights, highlights of this culinary fusion of Japanese and French cuisine include Chef Kawano’s signature dish Duck Noodle Soup and Tokachi-Waka Ushi Wagyu, a delectable pastry pie of beef and Hokkaido vegetables. The fourth course, Ishinagi, includes a special marriage of culinary styles as Chef Kawano prepares the seabass and Chef Hiro creates the sauce.

Dinner Seatings: 17:00, 18:00 or 19:00
Price: 8 Course Dinner Menu French Fusion ¥30,000 (service and tax included)
Inhouse guests enjoy a complimentary welcome cocktail or wine with the menu.
Reservations required. Limited seating available each evening so please secure your reservation early.
Menu: Here

Guests who book before the 17^th February enjoy a special rate of ¥25,000 per person (service and tax included)

Locals card holders also enjoy a complimentary welcome cocktail or wine with the menu.

Singapore Week: 24 February – 2 March 2024

For just one week from 24 February – 2 March, guests can enjoy a bevy of Singaporean delights with a specially curated a la carte menu inspired by Hokkaido’s rich produce and the melting pot of flavours in Singapore. Diners can enjoy the teams unique Hokkaido take on Singapore classics such as Hainanese Chicken Rice, Bak Kut Teh Pork Noodle Soup, Chili Crab, Grilled Chicken with Coconut Curry Sauce and Butter Pineapple Cake. Let your tastebuds embark on a journey across the Lion City without leaving the mountains of Niseko.

The Singapore inspired hokkAsia menu is available alongside the regular a la carte menu for both lunch and dinner. Reservations recommended.

*Chef Kawano will only be cooking on the 1st and 2nd of March and not during the rest of the Singapore Week.

Menu: Here

More info HERE. 

Book “Four Hands 8-Course Set Dinner Menu: Limited Dates 1&2 March 2024” HERE.

Book Singapore Week: 24February – 2 March 2024 HERE.

Press Release can be found HERE.

Park Hyatt Niseko Hanazono, Japan’s premier mountain resort in Niseko, Hokkaido, invites you to embark on an exceptional culinary journey. Innovative chef Kaori Yoshida from the renowned AGRISCAPE restaurant will lead an exclusive eight-day collaborative dinner event starting Saturday, 17th February 2024.

Chef Yoshida, the executive chef and farm manager of AGRISCAPE, located on a farm in Okurayama just outside Sapporo, is celebrated for her culinary masterpieces that have garnered praise from food enthusiasts in Japan and beyond. Her cuisine revolves around cultivating and consuming locally sourced ingredients, employing Farm-to-Table practices that evoke an emotional palate and emphasize the importance of ‘food.’

AGRISCAPE, situated in the satoyama of Kobetsawa, a 20-minute from Sapporo’s center, cultivates over 150 varieties of vegetables and herbs. The restaurant also breeds chickens, black pigs, and bees, creating a circular farm in a naturally rich environment surrounded by mountains and flowing rivers.

In this collaborative dinner course, the ingredients, naturally cultivated in the Hokkaido region’s blessed environment, are consumed and savored with the land’s enriched energy. Expressing gratitude for life and the significance of consuming self-grown ingredients symbolizes the profound meaning of food, resonating with a quest for spiritual fulfillment through the culinary experience.

The eatery presents the pinnacle of culinary pleasures, incorporating the finest constituents from the sea and land of Hokkaido. The exclusive supper set allows you to savor the earth’s richness and the chef’s generosity on every plate, enhancing your delightful encounter at Park Hyatt Niseko Hanazono, nestled in the snowy white landscape. Immerse yourself in a time of indulgence. Experience the harmonious relationship between food and nature, perfected by Chef Yoshida.

Collaboration Dinner Event
• Date: February 17 to 20, February 22 to 25, 2024
• Time: 5:30pm to 10pm ( Last Order 9pm )
• Venue: Mountain Lounge in Park Hyatt Niseko Hanazono
• Price: JPY 27,500(SVC excluded / Tax included)
For your inquiries and reservation, please contact us:
TEL: 0136-27-1234

Email: [email protected]
Tablecheck: https://www.tablecheck.com/shops/parkhyatt-niseko-mountain-lounge/reserve

2nd Course | Signature Sapporo Yellow Onion Gratin, Homemade Yogurt, Savoy Spinach

At the heart of this dish lies the Sapporo yellow onion, a true cornerstone of AGRISCAPE’s origin. The inception of AGRISCAPE traces back to the moment when we inherited a Sapporo yellow onion farm. Honoring the legacy of the farmer, we uphold the traditional cultivation methods, steering clear of pesticides and chemical fertilizers.

Experience the essence of authenticity as our ‘Signature’ proudly presents a harmonious blend of flavors, a testament to our commitment to quality and sustainable agriculture. Every bite is a journey through the fields of Sapporo, encapsulating the true spirit of AGRISCAPE’s farm-to-table philosophy.”

5th Course – Life | Charcoal Grilled 160 Day Home Grown Poulet Noir Hen, Celeriac, Mountain Wasabi

“LIFE” is an indulgent creation crafted from our own 160-day-old Prenoir chickens. Carefully nurtured on our company’s farm, these female Prenoir chickens reach a unique pinnacle of flavor and develop the distinctive fatty texture that characterizes the essence of a female chicken after 160 days of age. The marriage of these characteristics finds its perfect expression through the art of charcoal-grilled cooking.

With every bite, savor the tantalizing aroma of the charcoal-grilled chicken, as the rich flavors unfold to elevate your dining experience into a realm of luxury. The dish is further adorned with hearty root celery fritters, providing a delightful texture, while the spiciness of wild horseradish adds layers of complexity to your palate.

“LIFE” is more than just a dish; it’s a culinary symphony that harmonizes with nature, offering a blissful taste experience that encapsulates the 160 days of meticulous nurturing that went into creating this extraordinary feast.

World tea specialist Lupicia (Head office: Niseko-cho, Abuta-gun, Hokkaido; President: Hiroki Mizuguchi) has announced that from 23 November 2023 it will start selling a limited quantity of Yotei Sanroku beer produced at its factory in Niseko-cho, Hokkaido.
The limited-time product MICANNE Yotei Beer will be sold at selected Lupicia shops and be made available via mail order, as well as at selected supermarkets, convenience stores and liquor outlets in Hokkaido.

Youtei Beer MICANNE is made from the purée of the French mandarin variety Clementine and the juice of the domestic Onshu mandarin, giving it an aroma and taste as if the sweet mandarin were pressed whole. It is characterised by its bright water colour and even the bubbles are tangerine-coloured. It is rich and comfortable to drink, yet has a very refreshing aftertaste.

It has been designed to have a taste that is less bitter than that often found in beer, so even those who don’t usually drink beer can easily enjoy it as if it were a “kotatsu de mikan” (mandarin orange under a kotatsu).

Product overview:

Lupicia Yotei beer MICANNE Launched 23 Nov 2023 – Limited period and quantity
330ml in bottle, 5.0% alcohol by volume [sparkling wine], refrigeration required (best before 90 days from date of manufacture).
*Allergy-specific ingredients: Wheat.

A Gose-style seasonal fruit ale that harmonises the aroma and sweetness from French mandarins and domestic Onshu mandarins, the subtle saltiness of sun-dried salt and the smooth lactic acid acidity.

Drinking alcohol under the age of 20 is prohibited by law; no alcoholic beverages will be sold to persons who cannot be identified as being over 20 years of age. Drinking and driving is prohibited by law. Drinking alcohol during pregnancy or while breastfeeding may adversely affect the development of the foetus/infant.

[Trade name] Lupicia Ltd.

[Established] 17 August 1994

[Number of shops] 134 in Japan, 3 overseas (as of 15 November 2023)

[Business activities] Import, manufacture and sale of tea and tea ware sundries from all over the world, and manufacture and sale of food products.

[Head Office] 436-2, Aza Motomachi, Niseko Town, Abuta-gun, Hokkaido, Japan

[Press contact] Lupicia Corporation, Promotion Department (Nishiyama and Otsuji Otsuji)

TEL: 070-7789-7403 (mobile) FAX: 0136-44-1001 MAIL: [email protected]

The restaurant offers a new genre of cuisine that maximizes the flavors of preserved ingredients and marries them with fresh winter ingredients from Hokkaido. The restaurant and bar are now in full operation on the first floor of “Chatrium Niseko.”

Rui-be, pickled herring, salmon flakes… In Hokkaido, there are numerous food preservation techniques to survive the harsh winters. These techniques have evolved intricately depending on the region and have been passed down to modern times. Amidst this evolution, The Flats. Restaurant / Bar will initiate efforts to analyze the unchanging core originality and maximize the flavor of Hokkaido through the combination of ingredients, preservation techniques, and reduction methods.

Food ingredients are in a constant state of change due to factors like climate, soil, lifestyle, and primary industries. Additionally, recent global warming has rapidly altered these dynamics. Asyatt. aims to engage in detailed regional analysis with numerous producers and local cuisine experts, exploring new food preservation techniques by combining traditional wisdom with cutting-edge AI ideas. Furthermore, Asyatt. seeks to maximize the flavors by harnessing the expertise of chefs and employing reduction techniques. This effort revolves around the process of harvest, preservation, and reduction, ultimately culminating in a gastronomic masterpiece harmonized with Hokkaido’s fresh winter ingredients.

Tomatoes harvested in the summer, semi-dried, and marinated in olive oil, while the skin is dried. Reducing these tomatoes by adding extracted skin liquid, creating a base to which they add Hokkaido kombu-steamed goldeneye fish and freshly shaved bonito dashi; it is then garnished with scallions and chives drizzled with fragrant oil. The Flats has named such expression of cuisine as “Stock Terroir Cuisine.”

■Operating hours for “The Flats. Restaurant / Bar” are as follows:

＜Off Season＞

1 April-End of Golden Week Early May、1 July to 15 October

Restaurant 12：00〜16：00、18：00〜22：00

Bar 16：00〜22：00

＜Season＞

1 December –  End of March

Restaurant 11：00-16：00、18：00-23：00

Bar 17：00-24：00

Niseko attracts a multitude of foreign tourists. We hope these international visitors to discover the culinary wisdom of Hokkaido and understand that, even in this modern era with advanced transportation and refrigeration techniques, we can further cultivate this wisdom to create the next generation of intensified flavors. Our conviction lies in combining hundreds of food ingredients harvested from spring to autumn with dozens of preservation techniques, building a culinary “stock.”; by adding the blessings of Hokkaido’s winter, we are confident in crafting a truly unique and innovative culinary expression.

Facility Name： The Flats. Restaurant / Bar.

Opening Date ： August 7th, 2023

Location ：-3-2-3 Hirafu, Niseko, Kutchan-cho, Abuta-gun, Hokkaido 044-0080, Japan

Access ：Approximately 15 minutes by car from Kutchan Station
Functions: Hotel, restaurant, bar

Price：<Restaurant> (On Season, Winter) Dinner Food from 8,000 yen

 <Bar>: Drinks from 800 yen, Food from 800 yen

    Official Website：http://www.theflats.jp/

Instagram：https://www.instagram.com/stories/theflats.niseko

Reservation：https://www.tablecheck.com/shops/theflats-restaurantbar/reserve

The Flats. Restaurant / Bar is e also recruiting passionate team to contribute to the making of our innovative “Stock Terroir Cuisine” interpretation. 

Job listings can be foundhttps://asyatt.jbplt.jp/

Asyatt. is a Travel Experience Partner designing one-of-a-kind experiences. We specialize in developing and managing inbound content for the ultra-high-net-woth clientele, with a focus on Niseko, Hokkaido. Offering special experiences where guests can connect with nature, and embrace the earth. Our programs aim to restore guests’ confidence through immersion in nature, guiding them with a memorable story from the moment of reservation until they depart for their next destination from Niseko.

Company Name: Asyatt. Inc. (株式会社Asyatt.)

CEO: Issei Watanabe

Headquarters: 142-5 Chuo-dori, Niseko-cho, Abuta-gun, Hokkaido 048-1512, Japan

Establishment: June 2021

Capital: 86.3 million yen

Employees: 20 (including contractors, part-timers, and temporary workers)

Business Activities: Tour advisory business, restaurant operation business

URL ：https://asyatt.com/  

Instagram ：https://www.instagram.com/asyatt.niseko/

Press Releases from Asyatt.

https://prtimes.jp/main/html/searchrlp/company_id/99892

For inquiries related to this matter, please contact Asyatt.’s PR representative, Miho Kobayashi

TEL: +81 90 9686 8105 

E-mail: [email protected]