Private Chef — French Fusion

Chef Katsumasa Sawai

Japanese–Western fusion · French technique, terroir of Hokkaido

Trained in the Rhône and Paris, co-founder of a self-sustaining auberge in Normandy, and now based between Tokyo and Hokkaido, Chef Sawai pairs French technique with Japanese fermentation and the island’s seasonal produce — dishes that leave you nourished, not heavy.

The courses.

2026 – 2027 season. Two courses, both written around the finest ingredients of the day. Prices are per person and include consumption tax and service charge. Vegetarian, vegan and allergy-conscious adaptations are available on every course.

Standard Course — ¥38,500 per person

1. Sweet shrimp sablé
2. Dry-aged yellowtail tart
3. Daikon with Jersey beef consommé
4. Okhotsk atka mackerel, fermented cucumber and lemon paste; squid, sea urchin
5. Abalone risotto; squid and sea urchin with green curry
6. Hokkaido deer sausage; shabu-shabu beef and oysters
7. Yellow peach tart; herb financier

Premium Omakase Course — ¥57,500 per person

1. Golden potato croquette with aged Comté
2. Daikon in crystal-clear Jersey beef consommé
3. Apple with fermented white asparagus and herb oil
4. Bluefin tuna, beetroot and smoked yogurt
5. Lightly cured yellowtail with fermented napa cabbage
6. Warm potato with Hokkaido sea urchin and caviar
7. Hokkaido crab with fermented cabbage beurre blanc
8. Charcoal-grilled Hokkaido wagyu with shellfish dashi jus
9. Chef’s seasonal dessert

Hokkaido crab, sea urchin, Hokkaido wagyu, tuna and caviar are guaranteed on the Premium Course.

The details.

On the night

• The chef and one bilingual (Japanese / English) service staff come to your villa, chalet or hotel kitchen in Niseko or Kiroro, and everything is prepared before your eyes.
• The team arrives about one hour before dinner to set up the kitchen and the table.
• All cooking utensils and tableware are provided; travel from Iwanai is included.

Dietary needs

• Vegetarian, vegan, halal, kosher, gluten-free and allergy-conscious adaptations are available on every course.
• Because each menu is written for your party, we confirm dietary requirements individually with you and the chef after you send your request.

Prices are per person and include consumption tax and service charge. Minimum charge ¥220,000 per dinner, tax included. Please book at least one week in advance; nothing is charged until we confirm.

Request a dinner with Chef Sawai

This isn't a checkout — it's a request. We reply within 24 hours with the chef's availability and a confirmation. Nothing is charged until then. Email info@iwanaiunited.com or WhatsApp +81 70 4115 8181.

The other chefs.

• Chef Keisuke Sugiyama — Sushi
• Chef Kengo Momouchi — Steak · Teppanyaki

IWANAI UNITED — private chef in Niseko and Kiroro