The Alpinist — Restaurant in Kutchan

I’ve been twice, neither time I organised it. Good atmosphere, but the food really is subpar. T-bone last season, not rested - pool of blood. 101 and not becoming of the price or offering. Fondue course this season - both entrees unimaginative and sub-par. Fondue decent and well portioned, but not particularly tasty. Dessert - terrible. Noticed every table didn’t have the their set menu dessert - if the kitchen cared they would’ve changed it seeing so many returned uneaten. Disappointing for a venue that positions itself as premium. Staff - a bit of a mess; charged us additional courses by accident, gave up on waiting on getting my coat back so retrieved them ourselves. Buyer beware, not recommended - it’s honestly a tourist trap. Beware also - a lot of fake positive reviews here, done by people with no other reviews who all seem to know...

After reading a number of the other reviews, I'd trend toward the positive aspects rather than the negative. The place has a nice upscale atmosphere, excellent food (both taste and quantity) all for less than US$100, which i think is a win in Niseko, where you could end up spending a lot more for what you get.

I concur with the other reviews: the fondue is what this place is about. Even after building up a big appetite after a full day on the slopes, the plain old 3 cheese fondue a la carte was a plenty of food for two people (comes with salad which is all you can eat, and plenty of crusty bread, veggies and charcuterie for dipping). Maybe get an appetizer, but not necessary. The course meal is a good deal, but that would be a lot of food, IMHO. All in all, a really nice meal at a reasonable price for what...

good fondue BUT awful service they got mixed up in the bookings, got confused in the service (I ordered the veggie starter and was served a carpaccio), we ordered a bottle of champagne, it was out of stock, our 2nd choice was also out of stock... only the premium one was available (how surprising!), the staff told us she was not allowed to open the bottle of champagne and that her manager would come to do it. He never came, we had to open the bottle ourselves. Also, the dessert was a Mont Blanc. I think the chef never ate a Mont Blanc before because it tasted anything but like a Mont Blanc. Only good point: the fondue was indeed good. Just sad the portion is small and the bread...