Niseko: The Barn

Niseko night number 2. Dinner at The Barn. A meal well worth venturing out in the snow for.


The Barn’s structure is literally barn-shaped, but so much chicer.



Dinner was a set three course affair.


We split a bottle of wine from the owner’s vineyard in Bourgogne, France. Not bad.


With Mom out of the country, it was just the three of us, a father-daughters weekend.


The focaccia had the most amazing crust! With a smear of whipped butter, delish.


Tasmanian Salmon Confit. This slow-cooked salmon was smooth and flavorful. I’d never tasted anything like it.


My main: Hokkaido flounder poêlé. The portion was insane, but boy was it good. Underscored by onion sauce and roasted vegetables, this light, flaky fish was sensational.


Between dinner and dessert, we had a chance to admire the decor. This sculpture (?) won the award for wackiest artifact hands down.


The interior was airy and elegant, despite skiers-cum-diners like us dressed in fleeces and jeans.


I love having a sister. When it comes to ordering dessert, Eve and I are of one mind. Making the choice between Crème Brûlée with Milk Sorbet and Warm Gâteau au chocolat with Framboise Sorbet would be tough. Luckily, we never had to cross that bridge. In our typical style, we went 50/50 on one of each.


The chocolate cake was the winner. While the crème brûlée was good, it simply couldn’t match up to warm, gooey, chocolate goodness cut by the tang of a fruity sorbet. The pudding was thick and creamy, but those rare bites sans sorbet and sugar crust felt a little lacking in flavor. Then again, maybe my deep affection for chocolate makes my assessment a little bit suspect…


Anyways, a cup of camomile tea later, it was time to step back out into the snow drift and get some rest before another day on the slopes.


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2 thoughts on “Niseko: The Barn

  1. Beth Ungar says:

    This is such a fun piece. It made me want to see more entries so I looked them all up.

    I particularly love the photos with the food descriptions — feels like I can taste them too. And the recipes are great. One trick on hummus — use the liquid from the can of chick peas, not water, to get the proper texture and the flavor will get even more splendid at the same time.

    Waiting for the next one!

    From a fan.

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