The all day dining restaurants of hotels never usually inspire poetry or flowery phrases from people who take food seriously. After all, this is what the specialty restaurants are for. As far as most foodies are concerned, all day dining restaurants are for casual breakfasts, afternoon coffees, and a quick meal at odd hours.

Or so I thought, until I had dinner at Mountain Lounge at the Park Hyatt Niseko Hanazono. This massive luxury hotel actually has 11 restaurants in place. Unfortunately, we stayed during the time of COVID-19, so only 50% of the hotel was operational — as with many other hotels.

HOW TO BE LUCKY

We ended up at the Mountain Lounge because we had exhausted all the other operational restaurants during our stay. How fortunate we were, that this was the case. What began as a half-hearted attempt to eat something before the end of the day turned into a real gourmet delight.

WHAT’S IN A JAPANESE DINNER

We found a nice table by the window and quickly scanned the menu. Interestingly, there were many Japanese options. So we opted for a Japanese dinner set that came with traditional appetizers, sashimi, and a plate of Hokkaido beef.

Everything was delicious. In fact, we asked ourselves how an all-day dining restaurant could create a Japanese dinner as good as this. The answer was simple.

ALL DAY DINING AT ITS BEST

Executive Chef Steffen Gube has an eye for perfection and this is apparent in every dining aspect at Park Hyatt Niseko Hanazono. Meanwhile, Hidekazu Kato, the Japanese chef, masterfully creates exquisite dishes by combing excellent ingredients and beautiful plating. It was almost as if we were eating in a kaiseki restaurant instead of an all-day dining venue.

The meal began with a lovely leaf. Right in the middle of it was a dollop of consommé which we were asked to slide down into the bowl of jelly, cod roe and seaweed below. It was a wonderful and most aesthetic start to dinner.

HOW TO CUT AND SERVE SASHIMI

Next came a plate of masterfully cut sashimi. Of course, every self-respecting Japanese restaurant serves sashimi. So you will be forgiven for thinking this is quite an ordinary item on the menu.

In one way, it is. However, the art of serving sashimi is way more complicated than cutting up raw fish and arranging slices on a plate.

According to the Chef Kato, the sashimi on the menu were all sourced locally from trusted suppliers. There is a big difference between good quality sashimi and poor quality ones, and sushi lovers can tell the difference in a minute.

HOW TO CHOOSE THE BEST FISH

The skill to choose good fish for sashimi is one of the traits that differentiate a great sashimi chef from an ordinary one. Moreover, in this case, the fish were sliced perfectly so as to avoid toughness. Slicing is an art and the best sushi chefs know exactly where to cut to present the fish at its best.

Then, the last part involves plating and serving. Aside from arranging the food like art on a piece of pottery, the chef must send it out at exactly the right temperature. Mediocre chefs will often send out a platter too cold.

TEMPURA & OCTOPUS

The other courses that followed were equally delicious. We had all the requisite dishes. A little tempura to start, followed by a plate of stewed sliced octopus.

MODERN VERSION OF SUKIYAKI

Then came the piece de resistance. The chef sent out a deconstructed sukiyaki. He sliced Hokkaido beef, which I believe is so underrated and it’s truly my favorite, with a hint of sauce and some egg foam. It was heavenly.

BOTTARGA WITH RICE

Just when I thought the climax had already happened, Chef Kato sent out the requisite rice and pickles in a style that made my jaw drop. He placed shavings of bottarga on the rice and added the traditional Japanese spice leaf as accent.

The food was so good, and this I do not say lightly because I eat well almost every day of my life. When Chef Kato finally came out to say hello after the meal, I asked him how he had come to cook so well. In typical Japanese self-deprecating fashion, he replied: “Hokkaido has excellent ingredients and we have trusted sources for supply. So it’s not difficult to make good food here,”

READ ABOUT THE BEST NEW HOTEL IN SPAIN

WHAT DREAMS ARE MADE OF

Well, everything we ate at the Park Hyatt Niseko Hanazono was truly delicious. The dinner at Moliere Montaigne, considered one of the best restaurants in Hokkaido, is worth writing a novel about. As are the Pierre Herme cakes and soft cream sundaes. But I never imagined that I would be happily dreaming about food from Mountain Lounge, the all day dining restaurant of the hotel.

Read more about the best hotels and resorts in Japan in Travelife Magazine.

The post Delicious Japanese food in Niseko appeared first on TRAVELIFE Magazine.

The entrance to the Park Hyatt Niseko Hanazono is deceptively simple. A winding road passes through fields that are green in the summer, with houses in the distance. Then it ends at the entrance of a building inspired by somber tones and minimalism. An extreme design to complement the extreme nature of Hokkaido.

MINIMALISM AT ITS BEST

However, the stark lines of the hotel should not put the upmarket traveler off. It is precisely because the hotel is so luxurious in every sense that it can confidently create maximum space with minimum lines. It’s literally a paradise where you can leave your troubles at the door, especially during the time of COVID-19.

This was our experience, arriving for a much-needed holiday at the end of July, just as Tokyo was announcing record figures for COVID infections and fatalities. The world seemed dreary and bleak at that particular time. In contrast, the Park Hyatt Niseko Hanazono was like a breathe of fresh air in a world of masks and viruses.

SAFETY IN SPACE

Here, space was a big factor in the feeling of safety. The hotel is a mammoth eight-stores complex with 11 restaurants, some of the largest hotel rooms in Japan, and corridors so wide you could play football in them. In such an environment of great distances, the coronavirus suddenly felt very far.

As with many places, space is always a valuable commodity. The sheer amount of it at the Park Hyatt Niseko Hanazono is enough to make anyone’s jaw drop. Then there are the beautiful views visible from almost every room. These transport you out of the everyday. On one side is the Annapuri mountain range , while Mount Yotei is on the other.

THE INTERIORS OF THE PARK HYATT NISEKO HANAZONO

Finally, in case you ever tire of the views outside — all white in the winter and all green the rest of the year — the views inside are equally compelling. It’s a mixture of industrial materials and exquisite finishing. Basically, a most unlikely combination that works.

The impressive lobby is a massive counter in front of a giant mural in a cavernous lobby that can basically double as a running track. Next door is the lounge which is jumping with apres-ski activity in the winter. Families hang out by the sweets bar for cakes and ice cream by Pierre Herme, while couples sit by the fireplace for dinner.

READ ABOUT THE BEST NEW HOTEL IN SPAIN

At the end of the lounge is a floor-to-ceiling bar where one can easily imagine ending the day with a shot of whiskey, happy and checking one’s phone for a next possible date to return.

Read more about the Park Hyatt Niseko Hanazono in Travelife Magazine.

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The all day dining restaurants of hotels never usually inspire poetry or flowery phrases from people who take food seriously. After all, this is what the specialty restaurants are for. As far as most foodies are concerned, all day dining restaurants are for casual breakfasts, afternoon coffees, and a quick meal at odd hours.

Or so I thought, until I had dinner at Mountain Lounge at the Park Hyatt Niseko Hanazono. This massive luxury hotel actually has 11 restaurants in place. Unfortunately, we stayed during the time of COVID-19, so only 50% of the hotel was operational — as with many other hotels.

HOW TO BE LUCKY

We ended up at the Mountain Lounge because we had exhausted all the other operational restaurants during our stay. How fortunate we were, that this was the case. What began as a half-hearted attempt to eat something before the end of the day turned into a real gourmet delight.

WHAT’S IN A JAPANESE DINNER

We found a nice table by the window and quickly scanned the menu. Interestingly, there were many Japanese options. So we opted for a Japanese dinner set that came with traditional appetizers, sashimi, and a plate of Hokkaido beef.

Everything was delicious. In fact, we asked ourselves how an all-day dining restaurant could create a Japanese dinner as good as this. The answer was simple.

ALL DAY DINING AT ITS BEST

Executive Chef Steffen Gube has an eye for perfection and this is apparent in every dining aspect at Park Hyatt Niseko Hanazono. Meanwhile, Hidekazu Kato, the Japanese chef, masterfully creates exquisite dishes by combing excellent ingredients and beautiful plating. It was almost as if we were eating in a kaiseki restaurant instead of an all-day dining venue.

The meal began with a lovely leaf. Right in the middle of it was a dollop of consommé which we were asked to slide down into the bowl of jelly, cod roe and seaweed below. It was a wonderful and most aesthetic start to dinner.

HOW TO CUT AND SERVE SASHIMI

Next came a plate of masterfully cut sashimi. Of course, every self-respecting Japanese restaurant serves sashimi. So you will be forgiven for thinking this is quite an ordinary item on the menu.

In one way, it is. However, the art of serving sashimi is way more complicated than cutting up raw fish and arranging slices on a plate.

According to the Chef Kato, the sashimi on the menu were all sourced locally from trusted suppliers. There is a big difference between good quality sashimi and poor quality ones, and sushi lovers can tell the difference in a minute.

HOW TO CHOOSE THE BEST FISH

The skill to choose good fish for sashimi is one of the traits that differentiate a great sashimi chef from an ordinary one. Moreover, in this case, the fish were sliced perfectly so as to avoid toughness. Slicing is an art and the best sushi chefs know exactly where to cut to present the fish at its best.

Then, the last part involves plating and serving. Aside from arranging the food like art on a piece of pottery, the chef must send it out at exactly the right temperature. Mediocre chefs will often send out a platter too cold.

TEMPURA & OCTOPUS

The other courses that followed were equally delicious. We had all the requisite dishes. A little tempura to start, followed by a plate of stewed sliced octopus.

MODERN VERSION OF SUKIYAKI

Then came the piece de resistance. The chef sent out a deconstructed sukiyaki. He sliced Hokkaido beef, which I believe is so underrated and it’s truly my favorite, with a hint of sauce and some egg foam. It was heavenly.

BOTTARGA WITH RICE

Just when I thought the climax had already happened, Chef Kato sent out the requisite rice and pickles in a style that made my jaw drop. He placed shavings of bottarga on the rice and added the traditional Japanese spice leaf as accent.

The food was so good, and this I do not say lightly because I eat well almost every day of my life. When Chef Kato finally came out to say hello after the meal, I asked him how he had come to cook so well. In typical Japanese self-deprecating fashion, he replied: “Hokkaido has excellent ingredients and we have trusted sources for supply. So it’s not difficult to make good food here,”

READ ABOUT THE BEST NEW HOTEL IN SPAIN

WHAT DREAMS ARE MADE OF

Well, everything we ate at the Park Hyatt Niseko Hanazono was truly delicious. The dinner at Moliere Montaigne, considered one of the best restaurants in Hokkaido, is worth writing a novel about. As are the Pierre Herme cakes and soft cream sundaes.

But I never imagined that I would be happily dreaming about food from Mountain Lounge, the all day dining restaurant of the hotel.

Read more about the best hotels and resorts in Japan in Travelife Magazine.

The post Delicious Japanese food in Niseko appeared first on TRAVELIFE Magazine.

The Park Hyatt Niseko Hanazono is a massive luxury resort complex. It’s so big that you’ll be forgiven for assuming it has everything a fastidious traveler could want. It has 11 excellent restaurants, after all. Also, it’s gifted with a hotel team that doesn’t seem to have never used the word “no.”

Most of the things we experienced during our stay were absolutely wonderful. Even the experienced traveler in me was slightly surprised. We were in the middle of the COVID-19 pandemic that had brought the world to its knees. How could this hotel still manage to make its guests so happy?

Manpower resources were low for every luxury hotel in Japan at that time. In fact, most hotel teams were operating at 30% to 50% capacity. Nevertheless the Park Hyatt Niseko Hanazono delivered a wonderful experience befitting, if not over, its fancy price tag. This is not a cheap hotel.

HOW TO FORGET ABOUT THE PANDEMIC

However we enjoyed ourselves so much that we actually forgot about the COVID-19 virus raging in the world outside our cocoon — even just for a few days. For the pandemic-weary, this temporary respite from the coronavirus, as offered by the Park Hyatt Niseko Hanazono, is expensive. Nevertheless, it is worth every yen.

SWEET SURPRISES AT THE PARK HYATT NISEKO HANAZONO

Sometimes, too, the sweetest delights are the most unexpected. What a treat it was to discover that famous Parisian patissier Pierre Herme actually had an outpost for his cakes and sweets at the hotel. It was so far from civilization as we usually know it. After all, Pierre Herme has been called the “Picasso of Pastry.” Moreover, his shop in Paris along Rue Cambon is a major destination for travelers with deep pockets and a sweet tooth.

THE BEST PASTRY CHEF IN THE WORLD IS IN HOKKAIDO

Well, happily, Pierre Herme fans need not travel so far anymore for their fix. He has outlets in Japan, of course. However, this is the only Pierre Herme outlet I know of so far in Hokkaido, land of excellent cream and butter. In addition, the hotel has a sweets counter right in the lobby and it’s filled with the classic cakes that Pierre Herme has become famous for.

Of course, there are the classic assorted macarons that every Pierre Herme fan know very well. What makes the Pierre Herme counter at the Park Hyatt Niseko Hanazono very special, however, is the extraordinary variety of cakes and tarts.

THE PIERRE HERME SOFT CREAM SUNDAE

Every cake that made Pierre Herme famous was available at the hotel when we were there. Best of all, the Pierre Herme soft cream sundae, made with pure Hokkaido milk and cream and garnished with summer berries and syrup.

This soft cream sundae, which is so characteristic of Hokkaido and yet also of the best of Pierre Herme, was so good. So I actually ordered it two days in a row. I even managed to get it delivered to the suite so I could sit in the corner living room with beautiful views of the Mount Yotei, having my sundae. II was ever so happy to disregard calories and simply live a delicious Travelife.

The post Pierre Herme cakes and ice cream in Hokkaido appeared first on TRAVELIFE Magazine.

There are ski towns, and then there is Niseko. Tucked into the mountains of Hokkaido, it is famous for powder snow so deep it draws skiers from across the globe. But I wasn’t here to ski. I came for something else: the promise of luxury at the Park Hyatt Niseko Hanazono, a hotel whispered about as one of Japan’s most refined retreats.

The drive up was all silence and snow, the kind of hush that makes you feel as if you’ve left the world behind. And then, suddenly, the Park Hyatt appeared — all sharp lines, warm light, and glass walls that framed the winter outside like paintings. Inside, wood and stone glowed with understated elegance. It wasn’t showy, but it was grand all the same. I knew I’d arrived somewhere I wouldn’t want to leave.

Corner Suite at Park Hyatt Niseko:

My room was a corner suite, the kind of place that makes you pause before dropping your bag. Two walls of glass brought Niseko’s landscape into every corner. On one side, the slopes rolled down in soft curves; on the other, the majestic cone of Mount Yotei stood against the sky.

The suite had space to breathe — a proper living room, a dedicated dining area, and the kind of silence you don’t find in cities. Breakfast arrived each morning like a still life: pastries so crisp they shattered, bowls of fruit glowing with color, coffee that filled the room with warmth. To eat it at my own table, sunlight spilling across the snow, felt more indulgent than any buffet.

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Afternoons had their own ritual. The hotel arranged for Pierre Hermé sundaes to be delivered to my suite. Imagine layers of ice cream, fruit, and chocolate by one of the world’s greatest patissiers, served while snowflakes drift past your window. It was indulgence and simplicity at once — a quiet luxury that felt almost too good to share.

And then, of course, the hot spring soaking tub. Every evening I would sink into its warmth, the steam rising against the glass, Mount Yotei beyond. Watching the light fade over the mountain from the comfort of an onsen became my private ceremony.

Fine Dining in Niseko

The Park Hyatt Niseko has eleven restaurants, but one of them steals the spotlight. Molière Montagne is the mountain outpost of Chef Hiroshi Nakamichi, Hokkaido’s only three-Michelin-starred chef.

Dining here is theater. The courses arrive in sequence, precise and surprising, each plate a story of Hokkaido told through Nakamichi’s imagination. There was shellfish encased in a black squid crust — dramatic, almost sculptural — that broke open to reveal the sea itself. There was grilled pork, juicy and fragrant, laid over fresh tree branches that carried the scent of the forest right to the table. And finally, Nakamichi’s famous cheese with berries, a dish I first tasted in Sapporo but which felt even more poetic here in Niseko.

It wasn’t French. It wasn’t Japanese. It was something in between — or beyond — and it reminded me that the very best chefs don’t cook in categories, they cook in voices. Nakamichi’s is unmistakable.

Read about Nagatacho Ohka: Tokyo’s Best Restaurant

Spaces at Park Hyatt Niseko

What struck me most about the Park Hyatt Niseko Hanazono wasn’t only the food or the architecture. It was the sense of space. Lounges opened into wide views of the mountains. Fireplaces crackled softly as guests sank into armchairs. Service appeared before you asked, and vanished just as quickly.

Every detail was considered — the hush of the snow outside, the warmth of the interiors, the ease of knowing everything was quietly in place.

The Best Hotel in Niseko

When I left Niseko, I didn’t carry shopping bags or souvenirs. I carried moments. Breakfast at my own table while Mount Yotei glowed in the morning sun. A spoonful of Pierre Hermé ice cream as snow thickened outside. A final evening in the onsen, steam rising as the mountain faded into twilight.

The Park Hyatt Niseko Hanazono is not just another five-star hotel. It is a destination in itself, where Japan’s northern landscapes and world-class hospitality meet. For travelers seeking the finest experience in Niseko — whether they ski or not — this is the address.

Read more about the best hotels in Japan in Travelife Magazine.

The post A Mountain Retreat Like No Other appeared first on TRAVELIFE Magazine.

Niseko is world-famous for its powder snow and luxury ski resorts, but when it comes to dining, one name rises above them all: Molière Montagne at the Park Hyatt Niseko Hanazono. Widely regarded as the best restaurant in Niseko, it brings the prestige of French haute cuisine to the snowy mountains of Hokkaido.

Created by the team behind Sapporo’s legendary three-Michelin-starred Molière, this outpost combines world-class technique with the seasonal bounty of Hokkaido — seafood from icy northern waters, mountain vegetables, and pristine dairy from local farms. The result is more than a meal: it’s a culinary performance that has redefined what fine dining in Niseko can be.

Molière Montaigne : Fine Dining in Niseko

The stage for this gastronomic experience could not be more spectacular. Nestled in the snow-covered mountains of Niseko, the Park Hyatt Niseko Hanazono exudes understated luxury. Floor-to-ceiling windows frame views of white slopes and pine forests, while the interiors balance sleek, modern lines with natural textures that reflect Hokkaido’s landscape.

It’s the kind of backdrop that elevates every course, where fine dining becomes inseparable from place. At Molière Montagne, the restaurant feels both cosmopolitan and deeply rooted in its alpine surroundings.

Chef Hiroshi Nakamichi’s Restaurant at the Park Hyatt Niseko

We dined at Molière Montagne, the newest venture of Michelin three-star chef Hiroshi Nakamichi, one of Japan’s most respected culinary figures. Known for elevating Hokkaido’s local ingredients to international acclaim, Nakamichi has created a restaurant in Niseko that mirrors his philosophy: refined, original, and deeply tied to the land.

This sister restaurant to Sapporo’s iconic Molière brings his artistry into the heart of Niseko’s luxury resort scene. Under his vision, the Niseko outpost has already become a destination in itself, attracting food lovers who travel as much for the cuisine as for the snow.

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Fine Dining in Niseko

Our meal began with an array of artful appetizers, each plate crafted to delight both the eye and palate. The presentation was so striking that for a moment, no one at the table wanted to disturb it.

Then came the first showstopper: an entire shellfish cloaked in a crust of black squid, its dramatic appearance matched by its rich, oceanic flavors. Conversation stopped as we took the first bite, each of us immersed in the sheer brilliance of the dish.

Next, Nakamichi sent out a plate that embodies his style: grilled pork on the bone, served on a bed of fresh tree branches. The smoky aroma of pine mingled with the tender meat, creating a dish that was not only delicious but evocative of Hokkaido’s forests.

Every course balanced precision with imagination. Western in technique yet Japanese in sensibility, Nakamichi’s cooking transcends categories, making Molière Montagne unlike any other restaurant in Niseko.

About Chef Nakamichi of Hokkaido

The food was excellent as it has always been. Chef Nakamichi is known for using the best ingredients from around Hokkaido, but in a most original way. His cooking is neither quite Western nor Japanese, although the original Moliere in Sapporo is known as a French restaurant. After receiving three Michelin stars, I believe Chef Nakamichi’s cooking evolved superbly.

We began with an assortment of Instagram-worthy appetisers and then went on to two main courses — both so good that all conversation stopped at the table. To start we each had an entire shellfish covered in a crust of black squid.

Discover Nagatacho Ohka: Tokyo’s Most Exclusive Culinary Experience

Signature Dishes of Moliere

The chef then sent us a dish charateristic of Nakamichi: grilled meat — this time juicy pork on bone — arrived, arranged tantalizingly on a bed of fresh tree branches.

He also made the famous cheese with berries dessert of Chef Nakamichi at the end of the evening. I’ve eaten this dessert at the Sapporo restaurant so many times. Seeing this again felt like a sign that normal times are not too far off.

Dining at Molière Montagne at the Park Hyatt Niseko Hanazono is more than a luxurious meal. It is a seamless blend of artistry, atmosphere, and terroir, shaped by Chef Hiroshi Nakamichi’s singular vision. Every dish tells the story of Hokkaido — its seas, its mountains, its seasons — yet carries the refinement of global haute cuisine.

Few restaurants manage to capture both place and perfection with such ease. That is why Molière is not just a dining option in Niseko; it is the best restaurant in Niseko, and one of the most memorable fine dining experiences in all of Japan.

Read more about the best hotels in Hokkaido in Travelife Magazine

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