I visited the sushi restaurant located in the Park Hyatt in Niseko. This branch is a subsidiary of the renowned Kanazawa-based restaurant "Sushi Mitsukawa," which also has a branch in the Grand Hyatt in Tokyo. The restaurant is located on the basement floor of the hotel, and after passing through a moody and luxurious entrance, you arrive at a bright counter-only dining area. The basic menu is omakase, with the option to add your preferences. This time, I ordered the omakase course, which included 6 appetizers, 15 pieces of nigiri sushi, and rolls. [Omakase Course - 25,000 yen] [Appetizers] Shirako, flounder sashimi, ankimo, uni in a pastry shell, firefly squid, whitefish, crab, steamed kinki fish [Nigiri Sushi] Spear squid, botan shrimp, fatty tuna, sardine, straw-grilled daikoku fish, surf clam, scallop, crab, eel, gizzard shad, salmon roe, hand-rolled crab [Drinks] Hitoroki, Kamikawa Taisetsu, highball with oolong tea The appetizers were all delicious, especially the Hokuriku ingredients like firefly squid. The ankimo had a velvety texture like high-quality terrine, and paired well with wine or sake. The nigiri sushi was exquisite, with the spear squid sliced thinly and the eel having a delicate texture. Each piece was a delight to savor. The restaurant's ambiance was refined, and I had a truly blissful dining experience. Thank you for the wonderful meal.

When I went to Hokkaido, I wanted to eat delicious sushi! The sushi in the Park Hyatt where I was staying was from a shop in Kanazawa, recommended by a foodie friend, so I decided to try it. When making a reservation, I had the choice between just nigiri sushi or a combination of appetizers and nigiri, and I chose the latter without hesitation. The course included bamboo shoots from Fukuoka, firefly squid from Toyama, flounder with vinegar miso sauce, konbu-soaked ankimo (monkfish liver), sea urchin in a pastry shell, octopus with fava beans, white fish, wakame seaweed and crab, steamed kinmedai (splendid alfonsino), seared medium fatty tuna, surf clam, shrimp, crab, sea urchin, and hand-rolled crab sushi. We also added seared blackthroat seaperch. There were two chefs behind the counter, and we had the head chef make our sushi. We were satisfied with being able to enjoy the expensive crab as both an appetizer and nigiri. The large surf clam and the additional blackthroat seaperch were particularly delicious. The total cost for the meal, including tax and service charge, was over 30,000 yen, so it was quite pricey. However, considering the current state of the sushi world, this seems to be the norm. Thank you for the wonderful meal.

Recommended course menu: Shirako (milt) with flounder, sea urchin monaka (wafer cake filled with sweet bean paste), liver and seaweed salad, octopus simmered until tender with white fish, muscat grape simmered sea bream, seared squid and shrimp, salmon with shellfish, lean tuna and fatty tuna, barracuda tuna marinated, scallop and crab miso salad, conger eel and sea urchin, flathead hand roll, pickled mackerel.

I stayed at Park Hyatt Niseko and had dinner at Sushi Mitsukawa, a branch of the famous sushi restaurant from Kanazawa. It was relatively easy to make a reservation in Niseko compared to Kanazawa, where it's very difficult. We made a reservation about two weeks in advance, and luckily, the head chef was there that day. While our sushi was mostly made by the apprentice, the head chef made some additional pieces for us. It was a fresh experience for me as I don't often visit sushi restaurants from Kyubei, and it was interesting to see the Kanazawa style of sushi. I enjoyed the meal, although I personally prefer the flavors to be a bit stronger. Overall, everything was delicious. Here is what we had: - Shirako with ponzu - Matsukawa Karei (flatfish) - Ankimo (monkfish liver) and uni (sea urchin) monaka - Shirauo (icefish) with olive oil - Zuwai-gani (snow crab) - Kinmedai (golden eye snapper) - Botan ebi (shrimp) - King salmon aburi (lightly grilled) - Hotate (scallop) - Chu-toro (medium fatty tuna) - O-toro (fatty tuna) - Akami zuke (marinated tuna) - Hokkigai (surf clam) - Kegani (horsehair crab) - Anago (conger eel) - Uni (sea urchin) - Shirauo maki (icefish roll) - Additional Matsukawa Karei engawa (fluke fin) grilled - Squid - Toro taku (fatty tuna with pickled radish)

Sushi restaurant "Sushi Mitsukawa" located inside Park Hyatt in the Hanazono area of the popular ski resort town Niseko, loved by foreigners. The main store is in Kanazawa, and there is also a branch in Roppongi. The 12-piece nigiri lunch course can be finished in 30 minutes. It's perfect for a quick sushi lunch after skiing/snowboarding in the morning since you can go directly from the slopes.

I stayed at the Park Hyatt for a snowboarding trip. On the first and second day, I went into town for dinner. On the last day, I had made a reservation in advance for sushi and was really looking forward to it. The sushi was very delicious and of high quality. Maybe the low rating is due to the lack of reviews? If I have the chance to stay again, I would definitely come back to eat here. I heard there is a main branch in Kanazawa, so I am curious to try it out.

Sushi restaurant in Kanazawa with one Michelin star. My family of 6 sat at the counter and enjoyed a meal. The chef was friendly. The rice was unique, slightly warm. The squid sushi, thinly sliced and finely chopped, was also unique. The seared mackerel was delicious. The 18-piece sushi course was 18,000 yen and worth it. A satisfying dinner. I want to come back again.

On a day when I had some business in Niseko, I remembered hearing about Mitsukawa at the Hyatt, even though I knew it was a bit pricey. Since it was empty that day, I decided to stop by. I've never been to Kanazawa, and of course I've never been to Tokyo. It felt like I wasn't even in Japan, it was so luxurious. Probably the most luxurious place in Hokkaido. I wonder how many Japanese staff members are there. I made my way through the confusing space to Mitsukawa. It had just opened, so the chef was there to make the sushi. The lunch menu had set courses for 8000 yen, sushi for 12000 yen, and omakase for 18000 yen. For dinner, it was 18000 yen, 25000 yen, and 30000 yen, excluding tax. The meal started with a salad made with ingredients sourced from Kanazawa's market, Otaru, and Toyosu. The sushi included squid, cutlassfish, sweet shrimp, golden eye snapper, pickled fish with perilla, red clam, medium fatty tuna, horse mackerel, thread-sail filefish, simmered clams, sea urchin, and blackthroat seaperch hand rolls. Additional options included scallop, marinated tuna, kanpyo rolls, dessert, and miso soup. The sushi pieces were on the smaller side. The chef had visited several sushi restaurants in Hokkaido to decide on the menu. Mitsukawa-san was good at serving foreign customers. I wondered if the prices would be slightly lower in the summer like other restaurants in Niseko, but then I thought maybe it's the opposite - maybe summer is the normal price and winter is the expensive season.

Park Hyatt Niseko opened on January 20, 2020, and at the same time, Sushi Mitsukawa Niseko branch also opened. The restaurant is spacious, offering a view of Mt. Yotei from the dining area. When you think of Niseko, you may imagine it being full of foreigners, and that is true. Most of the staff at Park Hyatt are foreigners, some of whom may not speak Japanese. However, even if you can't speak English, just saying "sushi restaurant!" will get you guided to the right place. The hotel itself is very nice. Now, back to the main topic. The sushi chefs here seem to have moved from Kanazawa. This is not your typical compromise sushi at a tourist hotel, but rather well-prepared sushi. Personally, I was intrigued by the ¥15,000 chirashi sushi, but I opted for the omakase nigiri. Each piece was made with fresh ingredients and tasted delicious. I envy those who get to work in such a nice place.

Enjoy Kanazawa-style sushi at Sushi Mitsukawa in Niseko for lunch. A must-visit spot in Hokkaido for gourmet food lovers. #niseko #hokkaidolove #gourmet #enolog

When I stayed at Park Hyatt Niseko, I had dinner here. There were many foreign customers. The taste and service were all top-notch.

Second time. I want them to increase the variety of alcohol.

The herring is delicious.