お知らせ

Notice of Temporary Closure

NIKI CLUB 1986 (Main Wing) will be closed from February 13 through 28, 2017.
NIKI CLUB&SPA (East Wing) will be closed from February 1 through 28. From January 9 through 31, NIKI CLUB&SPA (East Wing) will be operating on Fridays, Saturdays and Sundays and closed on the week days. During the closure of NIKI CLUB & SPA, Aroma Treatment Salon Nikissimo will be operating at NIKI CLUB 1986 (Main Wing).

Accordingly, the restaurant operation in NIKI CLUB will be consolidated in La Brise from February 1 through 12 and will be closed from February 13 through 28.

During this period, at La Brise, we offer the chef’s special menu combining Japanese and Western dishes. The menu price is the same as our regular dinner.

We will resume our normal operation from March 1.

Thank you very much for your understanding.

We wish you a happy, healthy, and prosperous New Year!

Special Collaboration Dinner by Marc Bonard, the former chef of La Brise (January 13 to 28, 2017)

In January 2017, we are holding a special dinner event in collaboration with French cuisine and Niki Kaiseki directed by Marc Bonard, our dear former chef of La Brise.
Sharing memories from the passage of time, with a menu that crosses the boundary of modern and traditional, we will offer you an especially delightful and delicious night.
Please donʼ t miss this occasion.

The menu is subject to change due to the availability of food ingredients.
Date:  January 13th (Friday) to 28th (Saturday)
During the above period, the dinner at La Brise will serve this collaboration menu only.
Price:  14,300 yen (Service fee included, tax not included)
The price is the same as our regular dinner.

Menu (PDF)

Reservation    NIKICLUB   TEL+81-287-78-2215

Niki Original Yubeshi (Japanese traditional citron-flavored confection)

Niki Club’s original pâtisserie recipe, Yubeshi, is a traditional citron-flavored confection from Michinoku revived in a modern style.

Using “Japanese spirit with Western culture” as a theme, our Yubeshi is made with refined rice flour from Nasu and accented with a hazel nut flavor.  Its special texture will melt in your mouth.

Our Yubeshi is available at Niki Boutique, our online store, and Gallery in Chidorigafuchi Tokyo.

Online Shop (Niki Selection)
http://www.nikionline.jp/SHOP/niki_0028.html

Gallery Satsu (Chidorigafuchi, Tokyo)
http://www.satsu.jp

The finest Noble Rot wine in the world “Chateau d’Yquem” by the glass

The finest Noble Rot wine in the world:
“Chateau d’Yquem” by the glass

Chateau d’Yquem

This December, Niki Club will offer glasses of Château d’Yquem, the finest Noble Rot wine from Sauternes, France. For you, we have a rare vintage 1996, matured for 20 years to develop a superior taste and aroma.

Please don’t miss this special occasion.

Date:      December 1 (Thursday) to 25 (Sunday)

Price:      (60ml) 5,500 yen (service fee included, tax not included)

(30ml) 2,860 yen (service fee included, tax not included)

(15ml) 1,650 yen (service fee included, tax not included)

The service will be held at La Brise Garden Restaurant and Liqueur Room.

TAITTINGER×NIKI CLUB – The Joys of Marriage -

TAITTINGER×NIKI CLUB

The Joys of Marriage

With Masatoshi Yoshida from Le Claviere Arisugawa

“To say that we should not change our drinks is heresy.”
― ean Anthelme B
rillat-Savarin, 1825

Taittinger is one of the most acclaimed Grand Maisons of Champagne. Champagne Taittinger has a uniquely delicate finesse, and consists primarily of Chardonnay.

Taittinger’s style, which integrates a tradition of fine art and gastronomy, overlaps Niki Club in its pursuit of hotel style as a showcase of culture.

The dinner arrangement marks a special one-night stand between NIKI KAISEKI and Taittinger’s special cuvee.  Coordinating the occasion is Masatoshi Yoshida from Le Claviere Arisugawa, a well-known expert of fine marriage.

Please enjoy The Joys of Marriage.

Date:      December 3 (Saturday) from 18:00 to 20:45

Price:      28,000 yen (tax and service fee included) for dinner only

We have a special set plan for the dinner and accommodations from 56,000 yen (2 persons in a room. Includes 2 meals, tax and service fee)

For reservations and inquiries, please contact Niki Club.

Announcement: Scheduled Holidays for January~March 2016

Niki Club 1986 and Niki Club & SPA will be closed on the following dates.

• NIKI CLUB 1986 (Main Wing)
January 5th–7th, 11th (National holiday), 12th, 13th, 14th, 18th-21st, 25th-26th
February 1st-29th
March 1st-3rd, 7th-10th, 14th-17th, 21st-24th, 28th-31st

• NIKI CLUB & SPA (East Wing)
February 15th-29th
Note: On the above dates the entire NIKI CLUB & SPA (East Wing) facilities will be closed.

On the above scheduled holiday dates we may be contacted for bookings or enquiries by phone 9 AM – 6 PM. Accommodation reservations online will be processed as usual.

If you have any questions, please do not hesitate to contact us.
NIKI CLUB TEL. 0287-78-2215

Valentine’s Afternoon Tea by Top French Patisserie

On Saturday, 13th February, 2016 we will be serving a special Valentine’s Afternoon Tea featuring desserts by the renowned pastry chef, Christophe Felder, who also creates our seasonal dessert specials. The afternoon tea will feature champagne served with a buffet of baked sweets, mini cakes and finger food. The main dish will be a plate of desserts created by Felder himself and only available on this day.
Please enjoy the chance to celebrate Valentine’s Day with this event. Naturally we also welcome day trip guests who wish to participate.

【Date】Saturday, 13th February, 2016 from 1:30 PM
【Price】7,000 yen (excluding tax, including service charges)
【Reservations】 By phone to NIKI CLUB 0287-78-2215
――――――――――――――――――――――

■Christophe Felder
Born in Alsace, France in 1966, Felder started in the culinary industry at the age of 15. He built up his experience at such leading institutions as Oberweis, the luxury pastry shop in Luxembourg, Fauchon in Paris and Guy Savoy, the Paris restaurant which was awarded 3 Michelin stars. Following that, at the mere age of 23, Felder became the dessert chef at the Hotel de Crillon in France, where he remained for 14 years honing his skills. Felder has published over 30 recipe books showcasing his confectionery treats, and is renowned as a leader in the French baking industry. In 2004 he was awarded the French National Order of Merit, and in 2009 he gained the title of Knight of the French Order of Arts and Letters.

Exclusive New Year Dinner of Local Prize-Winning Beef

This New Year the Garden Restaurant and La Brise are excited to offer beef which won the blue ribbon first prize for JA Nasu Fattened Cattle Group in the Japanese Wagyu Beef Registry Association’s Meat on the Bone class and achieved the highest rating at the 2015 meat market for being Tochigi prefecture’s number one highest grade Wagyu beef.

Blessed with fresh air and clean water, Nasu town is the perfect natural environment not just for humans, but also for cattle. The local growers have shown their zest for farming by raising cattle on fodder mixed with charcoal, which naturally purifies the internal organs to create cattle healthy both inside and out. This year we are excited to offer Tochigi prefecture’s prize-winning Japanese Wagyu beef, born and raised locally by Mr. Inazawa Yoichi in the birthplace of Niki Club, Nasu town in the Yokozawa area.

A5 grade Wagyu beef is the highest grade awarded and is further divided into grades 8 to 12 based on the fat marbling. The meat we are offering was ranked Grade 12, which is the highest ranking available. Out of the 6,000 heads of cattle which Tochigi produces each year, only a mere 20 cows or so are rated as Grade 12, making it a rare delicacy.

Please take the opportunity this winter to taste Nasu town’s home-grown feast, Tochigi prefecture’s highest ranked beef.

Date: 30th Dec, 2015 until sold out

* This special menu is only available for our lodging guests.
** This offer will expire when the items are sold out. As numbers are limited, please make your booking quickly.

Herbal Seasonal Treatment Menu

Winter Course available until the end of March

Until the end of March we are offering a 120 minute Total Treatment Course (body & facial) using rosehip oil, perfect for those with dry skin. Rosehip oil is a bountiful source of nutrients which create smooth and supple skin. Allow your mind and body to completely relax with this aroma treatment which targets both your body and face.

At Aromatherapy Salon nikissimo we offer seasonal herbal treatments which refresh your five senses through the concept of “Shindofuji” (consumption of local seasonal foods for indivisibility of the body and the land, because the body is made from food and food is made from the land). This winter we are using rosemary which is grown on a chemical-free farm.

Price
Aromatherapy Body & Facial 120 minutes
Lodging Guests: ¥ 24,000 (excluding tax)
Visitors: ¥ 29,000 (excluding tax)

Renowned Champagne maker Henri Giraud x NIKI CLUB

Renowned Champagne maker Henri Giraud x NIKI CLUB
~ Champagne & Tochigi Sake to accompany NIKI KAISEKI
(traditional multi-course Japanese dinner) ~

The NIKI CLUB 1986 main restaurant, La Brise, is now serving a special menu pairing Henri Giraud champagne with Tochigi Prefecture’s much-loved Japanese sake rice wine. The drinks will be served in conjunction with our new KAISEKI menu course dinner. Don’t miss this opportunity to savor the tastes of seasonal dishes served with the best alcohol from the East and the West. Date:Saturday, 21 Nov, 2015 ~ Friday, 25 Dec, 2015 Drinks course of Henri Giraud Champagne & Tochigi MEISHU sake: 12,100 yen (excluding tax and service charges)