Robata Grill | Park Hyatt Niseko Hanazono
Robata
Robata means "near the fireplace." Enjoy the crackling sound of the charcoal and the aroma of fresh seafood and local produce grilled under the watchful eye of our expert Chef. He will assist with selecting Sake, Japanese Beer, Whiskey, or International wines to be paired with our fresh grill delicacies.
Details
Location
Park Hyatt Niseko Hanazono - Residence Tower 1F
Contact
Telephone: +81 136 27 1234
Hours
<Until March 31, 2026>
December : Close on Thursdays, Fridays & December 27.
※Additionally open on December 25 & 26
※From December 1 until 11, 2025, open only for dinner
January : Close on 3, 9, 16, 23 & 28
※Closed on January 30, 2026 for private event
February: Close on 6, 13, 19, 26 & 27
March: Close on Thursdays & Fridays
Lunch
12pm - 2:30pm (Last order 2:30pm)
Dinner
5pm - 10pm (Last order 9pm)
MENU
Robata grill is one of the delicate techniques derived from Kappo-style cuisine. Expert chefs carefully grill the product to pull the best color, aroma, and taste for each of the five senses. Our skilled chefs perfectly grill our excellent T-bone steak of Hokkaido wagyu beef. Fresh products of the day are displayed at the counter to showcase customers to see.
Menu
Family Shabu Shabu or relaxing evening
After a long day of skiing, a warm sake with char-grilled steak for a relaxing solo dinner or with friends or family Shabushabu hot pot is a great way to finish the day. Robata caters to all customers; our wide variety of Sake, Beer, and wines enjoy conversations with friends and family while being entertained by our expert chefs on the open charcoal grill.
SELECTION OF SAKE, SECRET OF CHARCOAL
With our chef sommelier's selection of local and international wines, Robata holds a wide selection of Japanese Sake. Ask Chef Kato for your favorite sake taste, or select one from our local brewery.
Robata uses the finest quality of Charcoal - Tosa Bincho. One of the top-quality charcoal with solid flame.
Our Chef
CHEF HIDEKAZU KATO
Specializing in delicate Japanese cuisine, Chef Kato started his career in his hometown Sapporo's traditional Ryotei. With his ambition to go overseas, he flew to the USA, where he was resident Chef for the Consul General of Japan in Boston—expanding his technique toward western cuisine while serving international guests. Upon his return to Japan, with his knowledge of both sides of the culinary world, he joined an opening team at a luxurious hotel in Kyoto. Chef Kato returned to where his heart belonged - Hokkaido. Being a connoisseur of Japanese Sake, he is happy to talk to customers about Sake. Chef Kato enjoys sharing the best products of Hokkaido and recommends his favorite Sake.
Virtual Tour
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