One space, two distinct restaurants. NORTH Miznon Niseko kicks off its winter residency at The Vale Niseko with dinner service, which doubling as Australian brunch spot Carrotsticks & Cravings by day.
Niseko has grown from a sleepy ski town in Japan into one of Asia’s most exciting places to eat, with Hokkaido’s produce at the centre of it all. World-class chefs now share the village with longstanding izakaya, and every winter brings a new crop of openings. This season’s headliner is NORTH Miznon, a concept by Michelin-starred Chef Eyal Shani, whose award-winning Mediterranean cooking can be found in 20 cities spanning Taipei to Toronto.
The international favourite NORTH Miznon heads, well, north of Japan for a residency this December at ski-in ski-out The Vale Niseko, one of only three hotels in Hokkaido to be named Forbes Travel Guide Recommended List. It’s bringing a friend, too. By day, the same room belongs to Carrotsticks & Cravings, the Australian-style café behind some of Singapore’s most generous — and delicious — brunch plates.
Here’s everything worth knowing about Upper Hirafu’s new day-to-night double act:
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What is NORTH Miznon?
Miznon means “canteen”, but this is its dressed-up sibling. It’s the full-service expression of Eyal Shani’s cooking. His approach is simple: Start with the ingredient and let it lead, with the natural flavours of vegetables, seafood, olive oil, tahini doing most of the work. His New York restaurant SHMONÉ holds a Michelin star, and his devotion to the humble tomato is well documented (his Instagram handle is, fittingly, @eyaltomato).
The team believes a restaurant should represent its setting. In Singapore, that means cooking with whatever comes through the kitchen doors. In Niseko, it means working with Hokkaido’s freshest bounty.
Who’s running the kitchen?
Chef Or Hakmimi, who has led NORTH Miznon Singapore since it launched five years ago, helming NORTH Miznon Niseko this winter. He’s cooking with the region’s finest seafood, dairy and meat with the menu changing weekly (even daily). Expect his signature culinary flair, reimagined with the distinctive flavours of Japan’s north.
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So, what’s on the menu at NORTH Miznon Niseko?
Variety is the spice of life, and there’s no chance of getting bored here. The menu changes daily, meaning dishes will come and go throughout the season, but a few NORTH classics will become mainstays.
Hummus! arrives topped with prawns in beurre noisette, rich and silky and built for the middle of the table. The Spinach and Parmesan Candied Pasta will also make its way to Niseko. The signature dish pairs delicate handmade pasta with sage butter and pine nuts. For meat lovers, look out for the Lamb Kebab, grilled over fire with plenty of char, and the perfectly seared Striploin Steak.
What’s the vibe after dark?
Think plates passed around the table, bottles opening and dinners that run longer than planned. The cooking is precise, but the ambience is as relaxed as it gets. Doors open from 5pm until 11pm, which makes it prime territory for an après-ski bite that naturally turns into a little party vibe.
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And what about breakfast?
That’s where Carrotsticks & Cravings comes in. Rooted in Australian café culture, it has built a loyal following in Singapore across two locations: a riverside café at Robertson Quay and a CBD outpost on Stanley Street. Everything is baked in-house, including a slow-fermented sourdough that forms the foundation of many of its most popular dishes.
What should we order at Carrotsticks & Cravings?
Start with the Signature Smashed Avo: avocado, feta and homemade dukkah on sourdough, with eggs or smoked salmon if you need extra fuel for the slopes. Pancakes the Right Way are for the gluten-free and refined sugar-free diners: it’s made with blueberry, banana and oats and finished with Greek yoghurt, berries and maple syrup. The Pastrami Sandwich layers smoked brisket, caramelised onions, pickles and Gouda on toasted sourdough.
Come lunchtime, Aussie classics land for skiers refuelling between runs: Steak and Frites, Fish and Chips and a Wagyu Burger. Vegetarian, gluten-free and dairy-free options are available throughout the day.
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Where exactly is NORTH Miznon located, and how do we get a table?
The restaurant is located at The Vale Niseko, one of our ski-in ski-out condotels in Upper Hirafu which, as of this year, is one of only three hotels in Hokkaido to be a Forbes Travel Guide Recommended property.
Also worth knowing: The Vale Niseko has its own onsen and a heated outdoor pool. Ski all day, then soak until dinner. Sounds like a plan, right?
Address: 3-17, 1-Jo 4-Chome, The Vale Niseko, Niseko Hirafu, Kutchan-cho, Abuta-gun, Hokkaido 044-0080
NORTH Miznon Niseko
OPERATING HOURS: Daily, 5pm–11pm
RESERVATIONS: niseko@northmiznonsg.com; reservations are recommended.
WEBSITE: northmiznonsg.com/nisekoSA
INSTAGRAM: @north.niseko
Carrotsticks & Cravings Niseko
OPERATING HOURS: Daily, 7am–10am (1–9 Dec); 7am–4pm (from 10 Dec)
RESERVATIONS: Walk-ins only.
WEBSITE: carrotsticksandcravings.com/niseko
INSTAGRAM: @carrotsticks.niseko
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