Looking for a Place to Dine this Upcoming Winter?

If you're looking for a place to dine this 2023/24 winter or still not sure where to eat or what to order, we've got you covered. We've invited each of our on-site restaurants to sit down with us and talk about who they are and what they do. This will provide you with more information, and hopefully, you can make a decision on where you'd like to dine, or perhaps try them all.

Please introduce yourselves. 

méli mélo -Yuki No Koe-: My name is Sato, originally from Hakodate, Hokkaido. In 2013, I opened 'méli mélo,' a French restaurant in Sapporo. Since 2017, méli mélo in Sapporo has been awarded one Michelin star by the Michelin Guide Hokkaido. I now bring my expertise to 'méli mélo -Yuki No Koe-' where I collaborate with the Niseko chef team to create menus and dishes that showcase local ingredients.

Luke’s Alpine Club: I'm Travis Masiero, originally from Boston, USA. My culinary journey has taken me across the globe. It began in Italy and Germany before I returned to the US. Over the past 18 years, I've called Singapore home, where I own and operate Luke's Oyster Bar and Chop House, and I'm excited to announce the upcoming opening of Luke’s Alpine Club at Setsu Niseko.

Sushi Kato INORI: You can call me JJ, and I'm originally from Ehime. With over 30 years of experience as a head chef at hotels in Japan, I was transferred to Hokkaido 10 years ago. Currently, I'm in my fourth year as the head chef at Sushi Kato INORI.

Tempura Araki: I'm Toide from Tempura Araki. I was born and raised in Sapporo. After completing my schooling, I worked at a Japanese restaurant in Sapporo. When I turned 29, I was introduced to Tempura Araki, a two Michelin-starred restaurant, and I've been working there ever since. Currently, I hold the position of head chef at Setsu Niseko Tempura Araki.

AFURI: My name is Ryohei. My journey began with a working holiday in Toronto, where I worked part-time at a ramen restaurant. I became fascinated by people from abroad eating ramen with chopsticks, and after graduating from university, I decided to make ramen my career. I worked as a Chef Manager, involved in the development of various ramen dishes. After gaining experience, I returned to my hometown in Hokkaido to look for the next step and that's when I came across AFURI. 

Can you share with us about the cuisine you serve at your restaurant?

méli mélo -Yuki No Koe-: I would say it is an internationally influenced cuisine.

Luke’s Alpine Club: Steak and seafood

Sushi Kato INORI: Omakase Japanese styled dinner or so called Kaiseki

Tempura Araki: Tempura

AFURI: Ramen and dumpling

What are your favourite dishes or must-try dishes? 

méli mélo -Yuki No Koe-: We offer an all-day dining experience. For breakfast, you can enjoy ochazuke (rice tea soup), while lunch features delicious pork cutlet sandwiches. In the evening, we serve a variety of pasta dishes. 

Luke’s Alpine Club: Tuna Tartare, Shrimp Cocktail and Steak Au poivre. For dessert you can't miss our Chocolate Chip Cookies with Stout Milkshake.

Sushi Kato INORI: Three-colour chirashi with sea urchin (uni), salmon roe (ikura), and crab (kani). Additionally, our guests' favourite dish is the sake-steamed crab.

Tempura Araki: My personal favourite would have to be the dessert featuring ice cream and sweet potato (satsumaimo) tempura. As for our signature dish, I'd say it's the kisu tempura, which is a type of whiting fish.

AFURI: I would recommend trying the Yuzu Shio Ramen if you're looking for something refreshing. Hazelnut Tantan Ramen is a good choice, if you want some new flavours, which might not be something common for ramen. Winged buta gyoza, Aburi koro chashu don are also good. 

What dining experience do you want to provide to guests? 

méli mélo -Yuki No Koe-: Our dishes are crafted to reflect the current season, and we plan to introduce seasonal specials throughout the year.

Luke’s Alpine Club: We really want Luke’s Alpine Club to be a place of comfort and conviviality. A place that people will want to come back to a few times during their stay. While my cooking will always be influenced by my American sensibilities, certainly, we also want to showcase the quality of produce available in Hokkaido in the most natural way possible.

Sushi Kato INORI: We strive to prepare Hokkaido ingredients simply, with a focus on bringing out their natural flavours. We hope you can enjoy the true taste of the ingredients.

Tempura Araki: Guests can enjoy watching the tempura being fried right in front of them while savouring all the freshly cooked dishes.

AFURI: We are very particular about our ramen. We take great care in every aspect of our ramen. What ingredients go into it, how it is prepared, and also how it is served. We want our guests to enjoy the experience of live cooking in our open kitchen and savour special cocktails that you can only find here. We aim to fill not just your stomach but also your heart with this unique experience.

What are you looking forward to the most this coming winter? 

All: We look forward to welcoming all our guests to our restaurants and providing them with an exceptional dining experience.

Learn More About Our Restaurants