Nowhere in Niseko can you ski-in and ski-out to experience an izayaka, until now.
Kumo Restaurant is Niseko’s answer to casual Japanese dining (otherwise known in the west as a “Japanese pub”) with Hokkaido produce at its core.
Situated at the top of Hirafu village at new luxury Skye Niseko, the restaurant serves traditional Hokkaido izakaya favourites, like zangi—Hokkaido’s own karaage or “fried chicken”), as well as dishes inspired by broader Asia.
Kumo Restaurant’s Food & Beverage Manager, Richard Robbins, who has lived and worked in Hokkaido for over seven years with five of those in Niseko, says as many ingredients as possible are sourced locally through both new and long-term relationships built with local growers, fisheries and producers.
“We’ve got seafood, meat, vegetables from local farms and local markets. There’s a lot of connections we go through to build
collaboration with the suppliers and farms. Hokkaido is known for its seafood and dairy so we try to connect those suppliers as much as possible,” Robbins explains.
