Jan 7.8.9, 2019
Somoza, Niseko, Hokkaido

MARGOTTO E BACIARE

CHEF

TIRPSE & QUINTESSENCE

SOMMELIER

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KAYAMA

OHASHI

Jan 7-9, 2019

    Kayama to Ohashi, dining in Somoza, Niseko is the story of Kenta Kayama, former western Japan snowboard halfpipe champion, who after being forced into early retirement due to a crippling back injury, returns to his former stomping grounds in Niseko, Hokkaido having again reached the pinnacle of his profession; this time in the culinary world as the top chef in Japan in French Innovative cuisine. Accompanying him on this trip is former velodrome racer, longtime friend and Hokkaido native, Naotaka Ohashi, who Kenta first met during his days working as a chef at 3 star Michelin restaurant, Quintessence, where Nao was also the sommelier.


    A story of friendship, passion and perseverance set in the most scenic backdrop of one of the snowiest places on earth with a dining venue that rivals the best in the world in Somoza, a 150 year old Japanese farmhouse reclaimed in its entirety, disassembled, shipped over land and sea and finally reconstructed atop a cliff with a revamped modern glass facade overlooking the river gorge below. 

RSVP

info@to-dining.com

@todining

050-5539-5923

DATES

 JAN 7 ‘19    DINNER   18:00-

JAN 8 ‘19    LUNCH    14:30-

JAN 9 ‘19    DINNER   18:00-

PRIX FIXE COURSE & WINE PAIRING

40,000 JPY

 

VENUE

Somoza, Niseko


 

COMPLEMENTARY KUTCHAN/HIRAFU PICKUP 

& VIP TRAVEL ARRANGEMENTS 

contact:

 

SNOW COUNTRY JAPAN

todining@snowcountry.jp

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KENTA KAYAMA

Head chef at Margotto e Baciare

Former Chef at

                 Quintessence

                 Kanda

                 L’Atelier de Joel Robuchon

                 Ryuzu

                 Monna Lisa

 

MARGOTTO E BACIARE

Experiential fine dining restaurant specializing in truffle based seasonal dishes using Japanese ingredients made alive through French cooking techniques. Considered the best truffle restaurant in Japan, if not the world.

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NAOTAKA OHASHI

Owner and Sommelier of       TIRPSE

Former Sommelier at

                 Quintessence

                 Château Cordeillan Bages

                 Restaurant Hiramatsu

Food Curator and Host for “Dining Out” by  Lexus

 

TIRPSE

Nao opened TIRPSE in the same location Quintessence vacated in 2013. Til this day, TIRPSE holds the record for fastest Michelin star earned, at just 2 months after opening. 

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Dec 15, 2018
Somoza, Niseko, Hokkaido
 

UDATSU SUSHI

CHEF

SOMOZA & ZABORIN

DESIGNER/ARCHITECT

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UDATSU

SHOUYA

1/15

    It was one item off the bucket list for chef Hisashi Udatsu, who first visited Somoza with the To Dining team as part of our November scouting trip ahead of our Kayama to Ohashi production slated for January 2019. From the soba lunch, onsen soaks and scenic drives in between, we were all blown away by the sheer beauty of Somoza's views this autumn afternoon. For those of us that have stood here before, it was nonetheless breath taking... this was why we wanted our inaugural dining event to be held here, it was why we reached out to the artist and the genius of Shouya Grigg

     Fast forward one month, we got word that a group of friends from Norway, Russia, America, Malaysia and Korea were to spend a long weekend in Niseko's mid December slopes. From Toyosu fish market to Haneda, Haneda to Chitose and finally Chitose to Niseko it was all a blur until we set up shop on Somoza's oversized dining room counter. Looking out into the same river gorge but with the autumn foliage long out of sight, Udatsu and sous chef Okiyama began preparations for what was to be an equal parts intimate yet epic evening that started off with welcome drinks in the downstairs gallery, two turns of a master tea ceremony finally leading into the main event of the night, an 18 piece omakase and sake pairing.

    "There was a point during dinner when everyone burst into laughter in unison and i could see my chef immediately grinning ear to ear. I was having a beer. I will never forget that moment and Im sure neither will Udatsu-san."

      

    

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