Bang Bang

When Niseko saw a growing popularity among international travelers, owner-chef Saito Masa of Bang Bang didn't retreat into seclusion; he embraced it. "I want to create a place where people in Hirafu can gather," he says. Bang Bang was one of the first traditional Japanese izakaya restaurants to open at the base of the Niseko Tokyu Grand Hirafu ski resort in 1985. Saito, who once worked in the Hokkaido fishing industry and honed his skiing skills at Hirafu, felt a deep attachment to the area. This connection, along with his experiences studying language and wine in the UK and France, inspired him to open Bang Bang. While Bang Bang started as a yakitori restaurant using high-grade charcoal produced from ubame oak, Saito also sources seasonal seafood from Hokkaido such as oysters, sea urchins, and crab. Depending on availability, customers can also try rarities such as sailfin poacher (hakkaku) sashimi. Vegetables too are mainly sourced from the local area. Alongside these specialties, customers will find typical Japanese izakaya dishes such as fried chicken and some salads and riceI. Imo-mochi, a beloved Hokkaido specialty, is a simple dish made from local potatoes. Diners can enjoy their meal at Bang Bang with beer or a hand-picked selection of sake and wine. A few tables and a large counter welcome friends and families alike in an intimate, mountain hut-style decor. In the evenings, you might find Saito stepping out from the kitchen, flannel-clad and beaming, to personally greet his customers.