More Dining in Niseko

There are several shuttle buses, but they only stop at fixed locations. With the significant snow on the ground and continuing blizzards, Carol cannot risk walking. Ordering taxis in the resort is a challenge. We're advised to download the GO app. It works a lot like Uber. In the resort it is not as reliable. 

GO manages to get us to and from mélo mélo - Yoki No Koe located in the Setsu Niseko hotel for Tuesday dinner. First up is clam chowder with oysters and snow crab. 

Bolognese with Hokkaido wagyu beef.

Fried oysters.

On Wednesday we return to An Dining since the food is great and Elliot serves up some fine pre-diner drinks.

On Thursday we take a GO Taxi to Shirakaba by Naniwatei. Dinner is a fixed menu.

On the menu Chawanmushi with Salted Sea Urchin (Savory Egg Custard); Flame-seared Buri (Yellowtail) with Carrot Sauce; Niseko's Colorful Vegetables with Herring Bagna Cauda Sauce; Steamed Scallop, Oyster, and King Mushroom; Aged "540" Potato Tempura (540 is the number of days the potato is cold aged); Tomato Salad with Sanbaizu Vinegar Dressing; Grilled Wagyu Shabushabu and Sea Urchin; Yumepirika Rice with Salmon and Salmon Roe, Dashi Soup and Pickles; Desert of the Day (the one with the bear cracker)

It is a wonderful dining experience.

Friday afternoon we GO Taxi to the Niseko Taproom. It is disappointing in size, beer variety, and food offerings. That said, we have a most interesting dish, takoyaki (octopus balls) with Katsuobushi (Bonito flakes). Why is our dish moving? Why do the flakes appear to be alive? Look it up!

Friday evening we remain in our hotel and dine at Kumo with the Fried Squid Tentacles and the tuna roll.