SOMOZA

We incorporate elements of Ainu cuisine and offer a multi-course menu centered on Hokkaido ingredients. Traditional food culture—such as pheasant Ainu shito and chitatap, and Jomon bread—is reinterpreted and expressed with modern techniques. Emphasizing local sourcing, our distinctive inventive plates combine seasonal vegetables, seafood, and Wagyu beef.

We operate as a restaurant with an attached gallery, utilizing a building relocated from an approximately 150-year-old traditional folk house. The large windows offer views of Niseko's nature, allowing you to feel both tranquility and a sense of openness at the same time. Located within a complex facility, it is a space where you can enjoy a meal in an extraordinary setting.

Operating as a restaurant within the complex "Siguchi" located in the Niseko Hanazono area. The building, reconstructed and revived from a roughly 150-year-old traditional farmhouse, serves as a venue that blends Hokkaido culture and cuisine. Organized in an auberge style together with lodging facilities, it serves as a base for experiencing the region's nature and culture.

Mr. Horie, who honed his skills on a foundation of French cuisine and has been involved with SOMOZA since the J-SEKKA era. He engages with the nature of Niseko, Hokkaido, and pursues cooking that brings out the fullest flavors of local ingredients. By not overworking them and letting the ingredients' natural strengths shine, he creates dishes that deliver an experience unique to this place.