Niseko isn’t just worth going to for the pristine powder, it’s also a burgeoning food destination that will delight any culinary traveller. Text by Kissa Castañeda
When you see tequila brand Don Julio 1942 mounting a snow dome along Hirafu-zaka and fashion brand Perfect Moment releasing sweaters emblazoned with Niseko on it, you know that Asia’s favourite ski town has reached another level. Once a secret powder escape frequented by travellers from Australia, Hong Kong, and Singapore, the lore of Niseko has spread far and wide arguably making it the best winter destination in the region, earning it the moniker the “Aspen of Asia”.
Serious powder hounds may lament its popularity, but its rise has given way to something everyone is surely happy about: better food. A decade ago, travellers only had a handful of trusted stops — Ezo Seafoods for sushi, The Barn by Odin for a fancier sit-down meal, and convenience store Seicomart when in a bind — and that has all changed in the last couple of years.
When the ski lifts close, the excitement moves from the slopes to the tables, which can be pretty hard to score. From hearty Mediterranean-inspired dishes to Mexican comfort food, the new arrivals in Niseko are adding much needed variety but are also spotlighting local produce in inventive ways. Here are three to watch and book ahead for next season.
For serious cocktails with food to match: Niseko Confidential
From the lauded Toshiro’s Bar to the perennially cool Bar Gyu+ (whose fridge door entrance is Insta-famous), there are plenty of spots to get yourself a good cocktail in Niseko. However, a proper après-ski outing requires a bit more sustenance, and that’s where Niseko Confidential comes in.
A sister establishment of Tokyo Confidential — a widely respected and award-winning bar founded by hospitality veterans Holly Graham and Tom Everton — the alpine counterpart features the same cheeky sensibility that draws the fun crowd in. The bar mirrors its original Tokyo outlet with a confident drinks programme, but it also has a food offering that stands on its own, rather than just playing a supporting role.
Opened in December 2024, Niseko Confidential unconventionally kept its doors open in both winter and summer season proving there’s real demand for good, simple food like arancini, charcuterie platters and a satisfying wagyu beef curry.
Over the last year, its menu has also featured plenty of local ingredients given a global spin. Case in point: the spicy scallop crispy rice dish, made using fresh Hakodate scallops blended with spicy organic horseradish grown in Niseko sitting on a bed of crispy rice.
The star of its winter offering is famous the world over: Hokkaido A5 Wagyu. The sought-after course menu spotlights well-marbled wagyu beef, alongside a rotation of seafood and vegetable dishes. Pair it with your tipple of choice or ask the bartenders to create a drink depending on what you feel like at the moment — it’s that kind of place.
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For a stylish night out no matter the occasion: MASONRY. Japan
MASONRY. in Bali, the fine-casual restaurant of Australian chef Ben Cross, has legions of fans who can’t get enough of his take on Mediterranean flavours defined by what he calls “grassroots cooking” — cooking over fire and making as much by hand.
It was only a matter of time until MASONRY. went beyond Indonesia’s shores and Ben, an avid snowboarder, describes the opportunity to set up shop in Niseko as “a dream come true”. In December 2025, MASONRY.
Japan opened at the ski-in ski-out hotel Niseko Kyo following the same ethos as the Bali restaurant while championing Hokkaido produce such as Akkeshi oysters, Ikeda milk (which they use for their house made Halloumi), as well as plenty of fresh seafood. “We work with local scallops, cod, salmon, and salmon roe, and the purity of those ingredients really allows us to stay quite restrained in how we cook,” he says. “It’s been exciting to let the produce lead and adapt our Mediterranean approach to something that feels very specific to Hokkaido.”
Dressed in warm woods, dim lighting and touches of fur, the cosy restaurant is intentionally designed for a sophisticated and yet unfussy meal. The tightly curated dinner tasting menu features dishes like fermented potato bread baked daily, Tsukigata wagyu pastrami, and their utterly addictive signature hummus.
“The reception has been amazing. People really appreciate our approach to food, which combines our usual Mediterranean style with Hokkaido’s finest ingredients,” says Ben. “We’ve had quite a few regulars come, and even had one guest that was staying in Sapporo drive all the way up just for lunch and then drive back. That made my day.”
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For a laid-back night with tacos and mezcal: Tepache Niseko
After barrelling down the slopes, most of us would crave for food that’s warm, savoury and tastes familiar. Of course, there’s always ramen — you’re in Japan, after all — but another one sure to hit the spot is Mexican food.
It comes as no surprise that the arrival of Tepache Niseko was greeted with open arms (and mouths, for that matter). A brand-new concept from EatMe Group, the same brains behind Niseko Confidential, the vibrant-hued bar and restaurant is an intimate place to enjoy a heady mix of nachos, tacos, tequila and mezcal, with some dance music to match.
Their dinner set menu is a roll call of comfort food favourites: a palate awakening yellowtail ceviche followed by moreish al pastor fries, and satisfying carnitas tacos. The main courses of shrimp enchiladas and the wagyu carne asada plate are both delicious and generously sized, which is a plus in Japan where servings lean on the smaller side.
Whatever you do, don’t skip the cocktails: the Tepache Highball (made with umeshu, blanco tequila and tepache) and the Yuzu Margarita are obvious highlights. To have an agave-focused bar is already a sure-fire win in a place like Niseko, but the real ace is that Tepache is a family friendly venue. How often can you find a cool place that serves great cocktails, proper food and welcomes your little ones? Hardly ever, even in bigger cities, so this is definitely one to toast to.
