New Season, New Menus
This spring, we are delighted to introduce you to our carefully crafted course menus: Kasagumo and Watagumo. Each menu is packed with fresh seasonal flavours and Kumo's most-loved dishes, they're designed to keep the table lively, drinks flowing, and conversation going. Great food is always better with great company, and these menus were built with both in mind.
Light entrées to ease you into the meal. Grilled rockfish, roasted bamboo shoots, house-made tofu, sashimi to share and a strawberry mojito with ichigo garnish, to set the mood. Fresh, simple, and the perfect start to your summer evening.
Taste our delicately seared Hokkaido beef steak with charred soy. This dish offers a clean yet robust flavour profile that represents the richness of Hokkaido's land.
Our straw-smoked Rusutsu pork with soy miso sauce, paired with a Genovese made from Ainu garlic, is the definition of a spring dish. Known as a wild spring leek, Ainu garlic is a local delicacy that adds a deep, savoury layer to the natural sweetness of the pork.
Close your evening with our sake-kasu panna cotta - made using sake-kasu from the local Niseko Shuzo - Sake Brewery. Delicate in aroma and deeply rich in character, it pairs beautifully with a warm cup of black bean tea. A quiet, satisfying end to your summer dinner.
This season's menu is composed in celebration of spring in Niseko.
