Ushuku

Centered on Hokkaido-produced ingredients such as Kutchan-aged potatoes, Hokkaido pork prosciutto, and freshly harvested morning asparagus, premium ingredients like Tokachi Saibi beef, Hokkaido wagyu fillet, abalone, foie gras, and Omaru lobster are carefully grilled on an iron plate. Flavors that bring out the ingredients shine, with sauces such as a white wine, shallot and truffle sauce and a mountain wasabi sauce, and the course — a unique, once-in-a-lifetime meal finished with colorful desserts — can be enjoyed.

This is a standalone house restaurant set alone in the suburbs of the Niseko Kondo district, with no signs around and only natural mountain scenery spreading out. Inside the high-ceilinged dining area, beams and pendant lights and antique-style chairs and a china cabinet are arranged, and dried flower decorations and the natural warmth of the wood resonate with Hokkaido's climate. You can sit at the counter seats overlooking the kitchen and enjoy a meal while a leisurely, island-time pace unfolds.

This is a standalone house restaurant located in the Kondo area of Niseko Town, Hokkaido, with a view of Mount Yotei. It has quietly operated in a reservation-only, no-signboard style. The chef handles everything alone from cooking to serving, and continually showcases the appeal of Hokkaido ingredients by changing the course menu according to that day’s purchases. It has become established as a hidden gem in Niseko, gradually gaining recognition mainly through word of mouth.

Chef Ogawa single-handedly handles everything from cooking to customer service and serving, carefully preparing course meals in a relaxed, unhurried atmosphere. The restaurant features teppanyaki techniques that maximize the natural flavors of Hokkaido-sourced ingredients and a menu designed to follow Hokkaido’s seasonal rhythms. The desire for guests to enjoy their meal slowly and without rush is conveyed through both the food and the overall space.