The latest edition of Hong Kong and Macau’s most stylish food-and-wine glossy takes readers on a captivating four-season tour of Japan’s premier ski and leisure resort.

Hong Kong, 11 October 2019 — Tasting Kitchen (TK), Asia’s leading luxury gastronomy magazine, has partnered with the Niseko Promotion Board to create North to Niseko, a special themed issue to be distributed at the upcoming G20 Tourism Ministers’ Meeting. The annual global conference of tourism ministers and  tourism-related organizations from the G20 countries takes place 25-26 October inKutchan-cho, Hokkaido, at the Park Hyatt Niseko Hanazono.

North to Niseko bursts with the vibrant images and insightful writing that award-winning TK is noted for. The issue highlights every aspect of the region’s appeal, from its thriving arts and crafts scene to its burgeoning array of luxuryaccommodations, from picturesque farms and fishing villages to exceptional foodand drink establishments. “Travelers to Niseko,” says TK Publisher Mark Hammons, “are most often drawn by the region’s famous winter activities, but, aswe so delightfully discovered this past August, its outdoor lifestyle and diningdestinations hold an equal allure.”

TK Director of Photography David Hurting, Senior Writer Mamie Chen, andcontributor Andrea Lo traveled to Niseko to explore the region’s distinctive flavors and the work of some of its most innovative chefs, including Shinichi Maeda of modern Japanese restaurant An Dining. “Mead’s summer menu,” writes Chen, “is a bountiful homage to the produce and seafood that Hokkaido is famous for.”

Yuchi Kamimura of Niseko’s Michelin-starred Kamimura is another featured chef, whose year-round seasonal menus make the most of the area’s plenty. “In the winter,” he says, “Niseko is so busy, and I love the energy and atmosphere. In the summer, I enjoy finding and cooking fresh Hokkaido ingredients – how good is that?” Of North to Niseko, Hammons remarks, "Food and travel are driving passions for TK‘s readers, and they are eager for both kinds of adventures. In this issue, we wanted to provide an exciting vicarious experience, and I’d tell our audience that the best approach is simply to read on, get inspired, and plan a Niseko journey of their own.”

Using traditional Japanese techniques, Niseko metalsmith Masafumi Sawadacreates imaginative works of iron and copper.

Chef Yuichi Kamimura of Niseko’s Michelin-starred Kamimura finds inspiration for his French-influenced dishes in the region’s bounty of fresh seasonal ingredients.

At Teuchi-Soba Ichimura in Niseko, authentic soba noodles are handmade using locally sourced stone-ground buckwheat and water from Niseko’s own natural spring.

The summer Kutchan Jaga Festival, one of a number of special events held around the year in the Niseko region, pays tribute to the town’s famous potatoes with a massive parade and fireworks display.

Toshiba’s Bar, Niseko’s favorite watering hole, features unique cocktails like Smoked Penicillin, made with Yoichi Japanese whiskies anddramatically presented under a smoke-filled dome.

Niseko’s Takahashi Dairy Farm – Milk Kobo produces delicious ice creams and dairy desserts from the rich milk that Hokkaido is renowned for.


Tasting Kitchen (TK) is the region’s foremost luxury gastronomy magazine. Published every two months in English and Chinese, TK is a celebration of the world’s finest restaurants, greatest chefs, and most delicious food. Our mission is simple: to share our enthusiasm for all the great culinary experiences the world has to offer.

TK, which is distributed in Hong Kong, Macau, Shanghai, Beijing, Guangzhou, Shenzhen, and Chengdu, reaches an affluent audience of 300,000 readers.

It can be found in nearly all of the region’s best hotels, at more than 600 fine restaurants, in more than a hundred private clubs, on ferries, and in airplane lounges, boutique coffee shops, bookstores, wine shops, and gourmet food emporiums.

With a total circulation of 20,000 in Hong Kong and 10,000 in Macau, TK continues to expand its reach across Greater China by building a comprehensive epicurean lifestyle brand through innovative and inspiring content geared toward the world’s largest F&B market. Total circulation in the mainland China market is now 30,000.


TK also maintains a dynamic social media presence, with over 48,000 Facebook fans and the highest engagement rate of any media in the region:

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