An Dining Serves Up Exciting Spring Menu

05 May, 2015 Rupert Orchard

The change in seasons has inspired a fresh spring menu from An Dining's Head Chef Shinichi Maeda, which is predictably packed with local Hokkaido produce and mouth-watering seasonal flavours.

Two course menus options are available, from which you might try fried Suttso monkfish marinated in malted rice, Shiretoko wild venison tataki with white truffle and eggplant puree, or Jingisukan-style slow braised Hokkaido wagyu beef cheek. You can also choose from an à la carte menu.

Shinichi Spring Menu

An Dining Head Chef Shinichi Maeda has served up a fresh spring menu.

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Rupert Orchard
Rupert Orchard

Rupert works for HT Holidays and returned to Niseko full-time in 2014, seven years after first discovering the resort's famous powder as a ski instructor. In between, he has worked in the ski industry in China and Canada, but in the end, couldn't resist a return to the resort that made him fall in love with the sport and the industry.