To Japan's ski slopes from Australia via Bali

Take an Australian chef who has worked in Bali and then place him in Japan's hottest ski resort.

Masonry Japan opens on December 12 in Niseko with head chef Tom Jack at the helm.

Jack has honed his craft alongside kitchen legend Ben Cross in Bali and at Japanese-influenced kitchens in Australia,

He will lead the new opening from the Bali-born restaurant group that is known for its Mediterranean wood-fired cooking.

Masonry Japan will be located at the ski-in, ski-out Niseko Kyo Condo Hotel in Upper Hirafu.

“Having worked closely with Tom in our Bali venues, and knowing his background in kitchens shaped by Japanese flavours [including Shōbōsho in Adelaide and hôntô in Brisbane], he brings a clarity and balance that is right for Niseko," says Cross.

"The restaurant brings an easy warmth to the region, built for long lunches, lively après ski drinks and evenings that roll on

"Guests can expect an a la carte lunch, and set menu experience at dinner. Dishes are shaped by local produce, including the richness of Hokkaido milk, winter seafood and the fragrance of mountain herbs, all brought into focus through fire."

Menu highlights include house-made halloumi using Hokkaido milk with buckwheat honey and kombu; yellowfin tuna crudo with smoked egg yolk and citrus; giant Hokkaido scallops cooked gently over fire with seaweed butter, and Furano Wagyu striploin with mandarin kosho.

Also think wood-fried king crab with dashi brown butter; and miso and Hokkaido milk ice cream with 
winter honey.

Bar director Zac de Git, previously of Tippling Club Singapore, has created a cocktail list that moves between familiar favourites and drinks shaped for the colder climate.

Niseko Kyo Hotel Upper Hirafu, Kutchan, Hokkaido 044-0082, Japan 

https://www.nisekokyo.com/