Somoza

When UK-born artist and photographer Shuoya Grigg decided to dismantle a 150-year-old kominka house in Tochigi, north of Tokyo, and relocate it 700 kilometers to Niseko, it was not out of ill favor, but a clear vision in mind. Now located near Niseko ski slopes, Somoza is an amalgamation of food and art, born out of Grigg’s love for the beautiful. While keeping traditional aspects of the original Japanese “kominka” building such as the high ceiling and large apparent beams, some design updates allowed for large windows on nature and a dining experience that changes with every season. Each seat offers a different view of the surrounding forest in Hanazono and the terrace furthers customers’ immersion in the environment. Somoza’s chef Tatsuya Ozeki offers cuisine inspired by the prehistoric Jomon period and the more recent Ainu indigenous culture of Hokkaido. Weaving his French cooking techniques, haute precision does justice to the rustic, almost sylvan, ingredients. Local vegetables are often foraged (spring and autumn are the best seasons for that) or picked from the garden. Somoza’s sommelier proposes Hokkaido wines, craft beers, whiskies and sake. The building shares space with its open gallery, which stores an impressive culture of Hokkaido artifacts ranging from ancient Jomon-period pottery to works of art by Ainu.