Niseko Gourmet’s fusion menu is presented by Alex Johnson. Alex hales from Australia where his over 12 year of experience as a chef in restaurants in Australia and the yachting industry in Europe.
Chef Alex creates 3 dishes he chooses one feature ingredient and adds texture, complementary flavors with attention to the technique to accentuate the main element.
Please choose one starter, main and dessert. At time of reservation please advise of any dietary requirements and allergies.
- Yellowtail carpaccio, avocado mousse, aged sherry vinegar, fresh horseradish
- Beef tartare, egg yolk, chilli jam
- Seared local scallops, textures of pea, crispy guanciale, sear herbs
- Tempura Broccolini, whipped tofu, fried garlic
- Oysters, natural or with vinaigrette
- Beef beef cheek, smoked potato mash, caramelized onion, pickled beets
- Seasonal fish, miso, seared bok choy, crispy shallot
- Duck Breast, potato, baby spinach, cherry jus
- Roast pork belly, grilled asparagus, shitake mushroom
- Yuzu curd pie, torched meringue
- Valrhona Fondant, mascarpone ice cream
- Lavender creme brulee, pistachio praline biscotti
- Sticky ginger pudding, kaffir lime ice cream
From 9,600JPY per person. Minimum spend 57,600JPY. (Includes 10% consumption tax and excludes 10% service charge).