In September last year when a weekend trip down to Perisher fell through we decided we wanted one last big holiday overseas before we have kids. So we decided another trip to snowboarding heaven, Niseko, was the best choice. Within about 2 weeks from making this decision we had convinced my 2 sisters and their partners to join us, had booked and paid. It all happened so quickly and we were lucky that the hotel we stayed in last time, the Niseko Scot hotel, was also available. So we were lucky to have ski in/ski out accomoodation with a rooftop onsen and one of our favourite restaurants in Niseko, Kube, right in the hotel.
This restaurant has everything and it’s all so reasonably priced. We dined here quite a few times and by the end of the trip we were wearing our Japanese PJ’s with our Ski Japan hoodies over the top. I don’t think that is really relevant but we thought it was funny. Early in the week after an onsen and massage I was considering wearing the Japanese PJ’s to dinner but not knowing Japanese customers I thought it may be offensive or be rude but then at dinner we saw some Japanese men wearing the classic blue PJ’s. Oh Joy! How could this holiday get any better!
Kube is a small cozy restaurant with an extensive menu ranging from Nabe’s, which are hotpots, to a nice selection of sushi and tempura. One of our favourite things to order was the California roll. Since it was so massive we renamed it the Cali Log. They were awesome!
We also loved the salmon nabe’s. How cute are the hotpots! After the salmon was cooked and we had eaten most of the pot some beaten eggs were added. Delicious and so nutritious!
The mixed tempura was another hit.
as was the agedashi tofu.
I was in foodie heaven in Japan and armed with my new camera, a Canon 550D, I took quite a few photos. Mostly food photos but a few touristy snaps too. I have quite a selection of photos so I’ll be posting some more soon. Hopefully it won’t be another month between posts. Although we have been busy researching and planning our foodie business which we will be sharing more info about soon. Hopefully you can join us on our foodie adventure.
- Salmon en croute (December Daring Cooks challenge)
- Seared Salmon with Flying Fish chilli salt and black pepper caramel