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WELCOME TO TSUBAKI WAGYU KAISEKI
KUTCHAN HOKKAIDO
In the heart of Kutchan's culinary landscape, Tsubaki Wagyu Kaiseki presents an intimate kaiseki journey where time slows and senses awaken. Each meticulously composed dish celebrates the profound marriage of Hokkaido's finest wagyu and seasonal treasures harvested from mountain, forest, and sea. Dishes are created with reverent precision, reading the subtle language of each ingredient to craft a daily menu that honors nature's ephemeral offerings.
Tsubaki—the camellia flower—blooms with quiet elegance during winter's depths, reflecting our commitment to finding beauty in each season. Like its namesake, our restaurant offers a warm sanctuary where refined simplicity and natural splendor coexist, and every detail carries meaning.
Tsubaki—the camellia flower—blooms with quiet elegance during winter's depths, reflecting our commitment to finding beauty in each season. Like its namesake, our restaurant offers a warm sanctuary where refined simplicity and natural splendor coexist, and every detail carries meaning.
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ABOUT
Chef Kohta Aoki's culinary philosophy was shaped by decades perfecting traditional kaiseki techniques while developing a profound connection to Hokkaido's natural bounty.
After years in Tokyo’s most revered kitchens including the legendary Hotel Okura, he returned to his northern homeland to establish Tsubaki, where his artistry honors both tradition and terroir.
After years in Tokyo’s most revered kitchens including the legendary Hotel Okura, he returned to his northern homeland to establish Tsubaki, where his artistry honors both tradition and terroir.
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DINING EXPERIENCE
Kaiseki is Japan's most refined culinary tradition—a choreographed sequence of dishes that balance taste, texture, appearance, and seasonal relevance. At Tsubaki Wagyu Kaiseki, this ancient art form centers around exceptional Hokkaido wagyu, prepared through various techniques that reveal its remarkable depth and character.
Each visit to Tsubaki reveals nature's progression through meticulously sourced ingredients from local fishermen, foragers, and farmers. We invite guests to surrender to the rhythm of the meal, observing the subtle beauty in each presentation.
For special occasions, our entire restaurant may be reserved for private gatherings of up to fourteen guests.
Each visit to Tsubaki reveals nature's progression through meticulously sourced ingredients from local fishermen, foragers, and farmers. We invite guests to surrender to the rhythm of the meal, observing the subtle beauty in each presentation.
For special occasions, our entire restaurant may be reserved for private gatherings of up to fourteen guests.
KAISEKI MENU
Our menus transform daily, guided by the season's finest offerings. What remains constant is Chef Aoki's commitment to showcasing Hokkaido's exceptional ingredients at their peak moment of perfection. While we endeavor to accommodate dietary preferences with advance notice, the true essence of Tsubaki is best experienced through Chef Aoki's carefully orchestrated progression of flavors.
Our cellar celebrates the dialogue between Hokkaido's culinary heritage and global viniculture. Alongside distinguished international selections that complement wagyu's rich character, we take pride in our extensive collection of Japanese sake, whisky, and emerging Hokkaido wines that speak eloquently of our terroir.
Our sommelier, Yuki Takahashi, brings expertise developed in Yoichi's renowned wine community to create thoughtful pairings that enhance each season's distinctive flavors. For connoisseurs, our reserve collection includes limited allocations from artisanal producers and rare vintage bottles acquired specifically to complement Chef Aoki's distinctive approach to wagyu kaiseki.
Lunch: 12:00-14:00 (last seating 13:00)
Dinner: 18:00-21:00 (last seating 19:30)
Our cellar celebrates the dialogue between Hokkaido's culinary heritage and global viniculture. Alongside distinguished international selections that complement wagyu's rich character, we take pride in our extensive collection of Japanese sake, whisky, and emerging Hokkaido wines that speak eloquently of our terroir.
Our sommelier, Yuki Takahashi, brings expertise developed in Yoichi's renowned wine community to create thoughtful pairings that enhance each season's distinctive flavors. For connoisseurs, our reserve collection includes limited allocations from artisanal producers and rare vintage bottles acquired specifically to complement Chef Aoki's distinctive approach to wagyu kaiseki.
Lunch: 12:00-14:00 (last seating 13:00)
Dinner: 18:00-21:00 (last seating 19:30)
TSUBAKI MENU
TSUBAKI MENU SAKE PAIRING
TSUBAKI MENU WINE PAIRING
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BAR DINING
Tsubaki Wagyu Kaiseki now welcomes guests to enjoy a relaxed late-night bar experience, available daily from 20:00 to midnight. Settle into our intimate bar space and explore a curated menu of à-la-carte bar dishes, premium drinks, and easy share plates — perfect for a casual evening drop-in, an after-dinner drink, or a light bite after a day in Niseko. Expect the same quality ingredients and attentive service Tsubaki is known for, now in a more laid-back, flexible nighttime setting.
BAR 20:00-24:00 (last seating 23:30)
BAR 20:00-24:00 (last seating 23:30)
RESTAURANT INFORMATION
Phone
Address
Hokkaido, Abuta-gun, Kutchan-cho, Kita 4 - Higashi 1
Nearest station
Approximately 8 minutes walk / 2 minutes by car from Kutchan Station
Opening times
Dinner 18:00-22:00 (20:30 last seating)
Bar 20:00-24:00 (23:30 last seating)
Bar 20:00-24:00 (23:30 last seating)
Seating
8 counter seats, 1 private dining room (seats 4)
Payment Method
Credit card, Cash
Parking
Please use theTsubaki parking lot (there is parking space for 2 cars).
Reservation
Click Here to make a reservationOPEN GOOGLE MAPS
PARKING MAP
Parking is available across the road from the entrance toTsubaki, next door to Sekisui Heim Office Building
