Issue 32 | Culinary Art Niseko

4 OF NISEKO’S BEST CHEFS
SHARE THEIR INSPIRATIONS

When it comes to making food look good, the Japanese are experts. Combing the elegant flavours of contemporary Japanese-European cuisine with Japanese and locally sourced ingredients, diverse cooking methods, and exquisite plating techniques make compelling reasons to savour these dishes here. We ask the chefs of four of the best restaurants in Niseko what their inspirations are when it comes to their cooking and plating.

BROWN RICE RISOTTO WITH GRILLED KICHIJI | KAMIMURA

BROWN RICE RISOTTO WITH GRILLED KICHIJI | KAMIMURA

BY YUICHI KAMIMURA, CHEF AND OWNER, KAMIMURA

This brown rice risotto with grilled kichiji, from Michelin- starred restaurant Kamimura’s 2017/18 menu, combines the delicate flavours of kichiji (Japanese Rockfish) from Hokkaido, quail egg, ginko nuts, and black sesame seeds. The taste and flavours of this dish were inspired by Kamimura-san’s childhood memories. For Kamimura-san who has had experimented with different ways of making risotto, this dish presented a great surprise in how the thin husk of brown rice was able to hold the creamy melted rice within. Kamimura-san opted for a simple large round plate to let the flavours speak for themselves.

MARINATED HERRING WITH SALAD OF KUTCHAN LOCAL POTATO | J’AI LA PATATE

MARINATED HERRING WITH SALAD OF KUTCHAN LOCAL POTATO | J’AI LA PATATE

BY HIROYUKI SEINO, CHEF AND OWNER, J’AI LA PATATE

J’ai La Patate serves French cuisine with a Japanese twist. “J’ai La Patate”, which means “I have a potato”, originates from Kutchan’s famed potatoes and owner and chef Hiroyuki Seino’s love for potatoes. Seino-san creates fine interpretations using local, everyday Kutchan potatoes with modern French cooking techniques. This pretty appetiser of marinated herring with local Kutchan potatoes and edible flowers.

AMA-EBI BISQUE | AN DINING

AMA-EBI BISQUE | AN DINING

BY SHINICHI MAEDA, CHEF AND OWNER, AN DINING

An exquisite dish of Hokkaido Amaebi prawn sashimi over a chilled bisque and Hakodate watercress purée. Maeda-san’s inspiration was to create Hokkaido shin-nihonshoku (new Japanese cuisine), combining new and traditional culinary techniques while focusing on Hokkaido local produces. An Dining at Ki Niseko serves produce-inspired fine and casual dining, marrying raw creativity with years of international experience in their course and ala-carte menus.

FRESH SEA UNI AND NISEKO MOUNTAIN FIELD NATURAL EGG CARBONARA | TATSUMI

FRESH SEA UNI AND NISEKO MOUNTAIN FIELD NATURAL EGG CARBONARA | TATSUMI

BY YUJI KOBAYASHI, HEAD CHEF, TATSUMI

The newly opened Tatsumi restaurant at Panorama Niseko serves Japanese-French cuisine prepared with handpicked ingredients from Hokkaido. The menu aims to create an unforgettable dining experience for local Japanese and international visitors.

Incorporating flavours from the land and sea, this carbonara of a confit of raw, fresh uni (sea urchin), organic eggs and Hokkaido cheese is a unique and well-balanced dish. For the final touch, smoke from cherry trees adds a deletable richness to the dish.

According to head chef Yuji Kobayashi, carbonara is the dish that he has spent years mastering and he would love to share his years of passion and understanding of this dish. The presentation is simple yet well thought out, inviting the diner to feast on the freshness of the ingredients, and taste each individual component.