Known for its peerless powder snow, Niseko, Hokkaido, is a world-renowned ski resort to which visitors flock from all over the world. To bring the wonderful bounty of Hokkaido's lands to its international guests,'Niseko Naniwatei（Currently called SHIRAKABA by Naniwatei）' opened in 2016 as the sister restaurant to 'Susukino Naniwatei',,
a revered location of 60 years with top-notch reputation for culinary experiences using local ingredients.
The chef is Koji Murai, the president of "Susukino Naniwatei". His father, the founder, moved to Hokkaido in 1962 and opened "Naniwatei". After graduating from high school, he began his apprenticeship in Kyoto. As both owner and artisan, he excels at developing and inventing food products, and is a "supporter of food" in Hokkaido. Despite the advent of a new era, he wishes to maintain "the best Japanese food and heartfelt hospitality.
As with "Susukino Naniwatei", the cuisine features the finest Hokkaido seasonal ingredients and entertains guests with exquisite kaiseki cuisine. As with "Susukino Naniwatei", the cuisine features the finest Hokkaido seasonal ingredients and entertains guests with exquisite kaiseki cuisine. In addition, from 2022, the restaurant will move to B2 of "Niseko KYO," a luxury condominium with hot spring baths, which had its grand opening in Hirafu for the 2022-23 winter season.The new "SHIRAKABA by Naniwatei" will continue to serve the same exquisite local ingredients, such as char-grilled kinki from Nemuro and Hokkaido beef fillet steak finished with a special sauce.
SHIRAKABA by Naniwatei changes its menu to offer dishes that allow customers to enjoy their meals during both the winter and summer seasons.
During the winter, the new "SHIRAKABA by Naniwatei" continues to provide premium local ingredients such as charcoal-grilled KinKi from Nemuro and Hokkaido beef fillet steak finished with a special sauce. SHIRAKABA by Naniwatei also incorporates Naniwatei's specialties like " Donabe Gohan (rice cooked in an earthenware pot)" and " Sanbaizu (tomatoes)" in a balanced manner and offers unique ingredients from Niseko, known for its delicious vegetables. We encourage you to savor dishes like the colorful vegetables and the premium tempura made with 540 potatoes, which bring out surprising sweetness.
During the summer season, diners can enjoy domestically-produced eel kabayaki, focusing on grilling technique and sauce. Yumepirika rice from Rankoshi is used, cooked in a clay pot to enhance its natural sweetness, resulting in shiny and flavorful rice. The collaboration between the fragrant and appetizing grilled eel and premium rice creates an irresistible dish of Unaju that will keep your chopsticks moving.
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* The availability of an English version of this page does not guarantee that the restaurant can provide services in English unless otherwise stated. Please be aware that, even if stated, there may still be days when English speaking staff are unavailable.
【Access】
8 minutes by cab from JR Hirafu Station
