At Sangaku dining, we are passionate about living and eating in harmony with the seasons of Hokkaido. Our story revolves around sharing the foraged foods and natural ingredients of the island, and telling the captivating stories of our beloved mountains.

The main chef, Takechika Hori is a Hokkaido local who will be customizing a menu based on the local ingredients of the Niseko area.

He has worked for more than 15 years in different Japanese kitchens throughout the island of Hokkaido. He now spends his winters in the snowy mountains, his springs foraging wild mountain vegetables and fishing, his summers growing vegetables and his autumns fishing salmon and conserving the harvest in traditional Japanese methods.

The Menu

The 5 course menu consists of a wide range of dishes that will allow you to enjoy all of the seasons of the year. Every menu will differ slightly depending on the season, however they will all feature locally sourced organic (where possible) vegetables, seafood from the Sea of Japan and locally sourced meat. All menus include a dish with the Hokkaido native rice grain organic yukihikari.

¥24,000 per person, please inquire for menu specifics

We also offer a separate children’s menu