NISEKO AMAYA ~Mt.Yotei SUKIYAKI Hokkaido Cuisine~

Name: NISEKO AMAYA ~Mt.Yotei SUKIYAKI Hokkaido Cuisine~
Address: Intuition Niseko 1F, 38−6 Kabayama, Kutchan Town, Hokkaido, 044-0078, JP
Telephone: 050-1808-3751
Price range: $$$

ニセコあま屋　NISEKO AMAYA ~Mt.Yotei SUKIYAKI Hokkaido Cuisine~

Hapones, Sukiyaki, Sake & Shochu Bar

044-0078 Intuition Niseko 1F, 38−6 Kabayama, Kutchan Town, Hokkaido(1.7km mula sa 比羅夫)Tingnan ang mapa

¥20,000+ Hapunan

TableCheck Pay

Direksyon

050-1808-3751

Enjoyable Japanese cuisine using fresh & local ingredients.

At AMAYA, we offer sukiyaki dishes created in our unique Amaya style, featuring carefully selected Wagyu beef from Hokkaido. Our signature “Wagyu Sukiyaki”, inspired by the majestic Mt. Yotei, is a hot pot dish we take great pride in. To complement your meal, our sake sommeliers curate a refined selection of daiginjo sake, Japanese whisky, and wine, chosen to elevate every dining experience.

Mga Course sa Pagkain

Amaya Chef Omakase course with Sukiyaki or shabushabu

Chef's SUKIYAKI OMAKASE

Aperitif~SHOKUZENSHU~
Yuzu sake

Welcome bite~SAKIDUKE~
540days aged potato, Served with beef consommé soup
Dried fruit and nut cheese cream sandwichs in 540days aged potato chip

Appetizer~HASSUN~
Steamed MATSUMAE abalone with mushroom sauce
NISEKO Takahashi Farm Maribo cheese flan
Hokkaido Salmon roe with olives
Sesame Mochi(rice cake)
King crab topped with avocado sauce
Simmered sweet potato with lemon

A plate of Fish~SASHIMI~
Seared scallops and yellowtail, red sea urchin, caviar topped spring onions, haskap soy sauce, sudachi citrus

A plate of Vegetable~KUTCHAN POTATO~
540 aged potatoes steamed at 170 degrees with truffle butter foam, 3-month aged bacon, and Niseko vegetables powder
Granita~KUTINAOSHI~
Shiso, mint, lime
A plate of meat~SUKIYAKI~
Mt.YOTEI SUKIYAKI or Shabushabu (Wagyu or venison)

Sushi~SHOKUJI~
Bluefin tuna tartare
Seared salmon
Shiitake mushrooms and dried mullet roe

Dessert~MIZUGASHI~
Hokkaido strawberry with fresh cream and shaved chocolate
Yoichi Apple turnover
Soft serve icecream from NISEKO Milk

¥25,000Serbisyo lang / kasama ang buwis

Amaya Chef Omakase course with Sukiyaki or shabushabu

Sake pairing

Welcome Bite Sake: NISEKO Junmai Ginjo “Suisei” (Kutchan, Hokkaido)
柔らかい米の旨味がポテトの熟成香と牛の出汁を包み込む。
→ Soft rice umami gently envelops the aged potato aroma and beef consommé.

Appetizer Sake: Nanbu Bijin Junmai Ginjo (Iwate)
香りは控えめ、味わいはまろやか。アワビやチーズ、カニ、いくらの塩味と完璧に調和。
→ Elegant and mellow, harmonizing beautifully with abalone, cheese, crab, and salmon roe — balanced by gentle acidity and clarity.

Sashimi Sake: Denshu Junmai Ginjo (Aomori)
ミネラル感と旨味があり、魚介の自然な甘みを引き立てる。柑橘とハスカップの酸味を邪魔せず融合。
→ Mineral-rich and savory, enhancing the natural sweetness of seafood while blending seamlessly with citrus and haskap acidity.

Vegetable Sake: Sharaku Junmai Ginjo (Fukushima)
軽く香ばしい樽香と米の甘みがトリュフと熟成ポテトに寄り添う。中盤の「土と香り」の皿を華やかに支える一本。
→ A delicate hint of toasted rice and sweetness complements truffle and aged potato, adding aromatic depth to this earthy course.

Sukiyaki Sake: Hanamura Yamadanishiki Junmai Daiginjo (Fukushima)
香り高さ・熟成感・旨味の余韻がある純米大吟醸。和牛の甘辛い割下との相性が抜群。
→ A rich, aromatic sake with depth and lingering umami — perfect with the sweet-savory wagyu sukiyaki broth.

Sushi Sake: Hidakami Junmai Ginjo “Hojun Karakuchi” (Miyagi)
魚介や塩味・香味のある寿司構成に対して、やや辛口・キレのあるタイプで引き締める。
→ A crisp, dry sake with a clean finish that sharpens the flavors of truffle-salted tuna, seared salmon with lemon soy, and shiitake with karasumi.

＊60ｍｌ

¥9,900Serbisyo lang / kasama ang buwis