Kamimura

Expectations were running high even before Kamimura opened its doors in 2007. The store is located in the thick of Niseko, a region famed for its powdery snow that draws in high-end ski enthusiasts. It hasn’t been shy about claiming that it was going to deliver genre-blurring cuisine rooted in French traditions. And then there is the Michelin-starred head chef Kamimura Yuichi, a veteran of Sydney’s renowned Tetsuya, at the helm. The good news is that Kamimura delivers many of its promises. Chef Kamimura was a Hokkaido native and spent his early years helping his parent's restaurant. He now channels his deep connection to the region into an ultra-seasonal tasting menu that’s as visually stunning as it is delicious. His 9- or 10-course degustation menu showcases local ingredients, often infused with Western and Chinese influences. For example, Hokkaido's trout salmon is given a refined French twist with precise plating, while Oumu hairy crab is transformed into a delicate sandwich. The char-grilled Hokkaido wagyu tenderloin, dressed in veal jus, pairs beautifully with the restaurant’s wine list, which features selections primarily from France and Hokkaido. Precision and beauty extend to its interior space, designed by architect Riccardo Tossani. Diners are served by white-jacketed waiters at linen-covered tables as the day sleeps into the night. The dining space commands the view outside; pristine white snow creates a striking contrast against the darkening evening. When Kamimura commits, he goes all in. Michelin Guide accolades: 2017 - 1 Michelin Star