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An Dining,
Ki Niseko Resort.
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An Dining,
Ki Niseko Resort.
At the heart of Niseko Mountain’s most bustling ski hub lies the resort village of Grand Hirafu’s celebrated hotel, Ki Niseko. Visitors form all over the world in search for the best seafood and snow make the trek here. On the ground floor of the hotel is An Dining - a high grade Japanese restaurant with a front row view of Mount Yotei Volcano.
You can drop in for a quick drink and curry don for lunch or spend hours indulging in multiple course meals after a long day on the slopes. An dining is a place that humbly exudes years of experience in Japanese cuisine. Chef Shin Maeda spent many years working in Australia, refining his craft and cooking in a foreign culture and becoming one of the top Japanese chefs in the country. He believes that to serve great food you must first start with quality ingredients, whether it be seafood, produce or spirits. This coupled with his hard working demeanor has set An Dining apart from other establishments in the area.
An Dining is a high grade Japanese restaurant with a front row view of Mount Yotei Volcano.
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‘I like to keep the quality of our seafood consistent. Most of the food and drink that is served at An Dining comes from local vendors. I visit these vendors at the market and the farms to learn about their processes.' Says Chef Maeda. ‘I want to see how they grow up, who raises them, where they live, what they eat and what they look like, I want to see the animals in their natural environment. I can then share the story with my customers.’
"The food that is sourced for An Dining comes from local sea ports, farms, and breweries. I also take time to visit these vendors to learn about their processes."
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The restaurant prides itself on being resourceful and not letting food go to waste, but also serving food of the freshest quality. Chef Shin embodies the Japanese ’Mottainai’ philosophy by not allowing things go to waste, serving up the previous days leftovers for staff meal. In turn allowing for An Dining to have a new start with new produce, and seafood every day.
The demands of running a tight ship mean Chef Shin works long hours, often only breaking to sleep. An Dining is his life, but every now and then Chef Shin gets a little time to take in his surroundings and strap into his board and bindings to hit a run or two between long working hours. His staff members often follow his example during these down times.
