DINING in NISEKO KYO
MASONRY. JAPAN
Opening on December 1, enjoy the 60-seater venue’s prime slopeside position in the Niseko Kyo ski-in ski-out condotel, located in Upper Hirafu. A la carte and multi-course menus are available in the lunch and dinner service; Niseko Kyo guests enjoy exclusive access to the breakfast menu.
Opening hours
Breakfast
7am to 10am (exclusively for Niseko Kyo guests only)
Lunch & Dinner
12–3pm; 5pm-12am
Last order: 30 minutes before closing time
COME TOGETHER
Slopeside Mediterranean
Embark on an unforgettable dining experience that feels both adventurous and grounded. Carrying on its commitment to sourcing sustainably, the menu adopts a pared-back approach to local produce while drawing out the ageless appeal of charcoal cooking. The menu comprises breads and dips, small plates, house-made charcuterie, charcoal-cooked meats, and sides designed for sharing.
Main course highlights include the local Okhotsk chicken, seared to a crispy edge by the intense heat of Japanese Binchotan charcoal. Don’t miss the signature house-made Halloumi cheese, as well as other tantalising sides include the Kamameshi rice with fried garlic, smoked butter and chives; a charcuterie spread featuring Wagyu pastrami.
DRINK UP
Signature Cocktails & Wines
Come thirsty; multi-award-winning Bar Director Zac de Git curates the cocktail and spirits menu, while the killer wine list is hand-picked by MASONRY. COO Marcus Boyle, who is a certified Court of Master Sommeliers member.
Lounge on plush leather chairs in an environment softly lit with ambient lighting in a way that makes you want to linger. Or take a seat by the counter for a front row view of the open kitchen, the heart of the restaurant, where you can witness the culinary team in action.
ABOUT THE TEAM
MASONRY.
Craft, quality and community — these are the key tenets that shape the culinary philosophy of the MASONRY. Its first restaurant in Bali opened its doors in Canggu in 2018, and quickly became an approachable favourite for locals and travellers. MASONRY. Japan marks its first global venture.
The new name of the Mediterranean-inspired restaurant group takes inspiration from the craft of masonry, embodying the artisanal attention to detail and the passion for wood-fired cooking. That same philosophy shows up on every plate.
ABOUT THE CHEF
Culinary Direction
As the co-founder and culinary director Melbourne-born Ben Cross leads the kitchens across all locations. Cross started his career at Rae’s, an acclaimed Australian establishment in Byron Bay. Having honed his skills at prestigious restaurants around the world, the chef has worked across notable restaurants in Sydney, New York, Barcelona and Bali, before making his way to Hokkaido for the opening of MASONRY. Japan in Niseko Kyo.