A Japanese Restaurant Named for Snow, Serving Hokkaido's Bounty

Rikka

Name: Rikka
Address: 1-1-1 Kita 1-jo Higashi, Kutchan Town, Abuta County, Hokkaido, 044-0001, JP
Telephone: +81-136-55-7359
Price range: Summer: 7,500 yen, Winter: 15,000 yen (course only)

六花 RIKKA

Niseko's Seasonal Flavors and Authentic Japanese Cuisine in a Casual Setting

A visit to Niseko offers more than beautiful snowy scenery; it is also a chance to experience the flavors of the region. "RIKKA" serves authentic Japanese cuisine featuring Hokkaido seafood and vegetables in a relaxed setting. Along with the chef's warm hospitality, the restaurant offers a taste of Niseko's seasonal ingredients.

A Japanese Restaurant Named for Snow, Serving Hokkaido's Bounty

"RIKKA" is another name for snow, inspired by the six-sided shape of snow crystals. The name reflects a wish to bring together visitors and seasonal ingredients in one-time encounters, much like Niseko's snow draws people from around the world. The kitchen is led by a chef with experience in food and beverage consulting, Tokyo izakaya and fresh fish shops, as well as popular restaurants in Kutchan. Fresh Hokkaido seafood and vegetables are prepared as sashimi, grilled dishes, and other Japanese cuisine that highlights the character of each ingredient. Courses allow each dish to be enjoyed one at a time, in a more approachable style than formal kaiseki. In a setting described as "a slightly upscale izakaya," diners can experience Niseko's seasonal ingredients and the chef's cooking.

Seasonal seafood selected from Hokkaido and across Japan

Seasonal Sashimi to Discover with Each Visit

The "Sashimi Platter" features fresh fish sourced directly by the head chef from contracted suppliers. The chef sometimes travels as far as Yoichi, Hokkaido, to select fish in person, then carefully prepares each whole fish at the restaurant. The selection includes seafood from the waters around Hokkaido, along with flounder, striped jack, tuna, and other fish delivered from across Japan. Bonito, cherry salmon, and isaki (chicken grunt) are also featured in season, so the assortment changes daily. Oysters are selected from Hokkaido's leading oyster-producing areas, with an emphasis on those in prime condition at the time. Each ingredient is prepared with attention to bringing out its natural flavor and individual qualities.

Savor the umami of thick-cut "JAPAN X"

Pork cutlet sandwiches carefully prepared one by one

An indulgent pork cutlet sandwich paired with drinks

"Thick-Cut Pork Cutlet Sandwich" Made with Miyagi's "JAPAN X" Pork

The "Thick-Cut Pork Cutlet Sandwich" is made generously with Miyagi's branded "JAPAN X" pork. The fine-grained meat is exceptionally tender, with a delicate sweetness that develops with each bite. The fat has a clean finish, while the crisp, savory coating contrasts with the juicy pork. Despite its substantial thickness, the sandwich is easy to eat and satisfyingly filling. Each sandwich highlights the quality of the pork and the chef's technique. It pairs well with drinks and also makes a substantial choice when you want something more filling.

Must-try signature dish

Crispy Outside, Succulent Inside: "Overnight-Dried Chicken Wing Karaage"

Made with chicken from Hokkaido, this dish is popular with customers of all ages. The chicken is dried overnight to give the skin a crisp, savory finish while keeping the meat firm and juicy. Cut into easy-to-eat pieces and seasoned simply with garlic salt, the dish brings out the chicken's natural umami. Every detail reflects the head chef's dedication to making the most of the ingredients.

Interior

A white-and-navy interior with a distinctly Japanese feel

A relaxed space to enjoy a meal

Counter seating for an up-close view of the head chef at wor

An interior gently brightened by colorful flowers

Designed by the owner and a designer with attention to every detail, the interior features a white and navy blue color scheme with a distinctly Japanese aesthetic. At the counter, guests can watch the head chef at work up close and enjoy the lively atmosphere as each dish comes together. Many regulars return for the conversation, adding to the restaurant's friendly, unpretentious charm. The restaurant accommodates both small-group dining and larger gatherings. Private bookings can be discussed for groups of 13 or more, while parties of 16 or more are asked to inquire by phone.

Handcrafted Flowers That Complement the Cuisine and Interior

The flowers displayed throughout the restaurant are arranged by the owner's wife. Drawing on her experience creating floral decorations for wedding venues in Sapporo, she chooses arrangements to suit the restaurant's atmosphere. Rather than being elaborate, the flowers are designed to blend naturally with the food and interior. Their subtle touches of color add warmth to the dining space and help create a comfortable atmosphere.
A Custom-Made Indigo-Dyed Noren Curtain That Symbolizes the Restaurant

The indigo-dyed noren that serves as the restaurant's trademark was custom-made by an indigo dye artist in Date, Hokkaido. Its deep navy color, the restaurant's signature shade, has a richness unique to hand-dyed fabric. In the Edo period, indigo-dyed noren were also said to carry wishes for protection from misfortune and for the safety of the shop. Made with that tradition in mind, the noren welcomes visitors at the entrance to "RIKKA."

From the Tabiiro Editorial Team

The restaurant offers an approachable atmosphere that feels refined without being formal. The bright, clean interior, centered on white tones, reflects its concept of "a slightly upscale izakaya." The spacious kitchen is visible from every seat, allowing diners to watch the chef at work and see dishes come together, adding a sense of immediacy to the meal. Parking is also available for those arriving by car. It is an easy choice when you want to enjoy "something a little special" in a relaxed setting.