A-Bu-Cha 2 (阿武茶2)

Hot pot in ski country follows its own logic, and A-Bu-Cha 2 has built a following in Kutchan by leaning into that fact. The restaurant occupies the ground floor of the Suiboku building, operating as an izakaya with a focus on Hokkaido's cold-weather staples: Ishikari hot pot, sukiyaki, and the kind of fresh seafood that moves quickly through a kitchen this close to the coast. The original A-Bu-Cha opened in Hirafu at the resort's main intersection; this second location carries the same casual register into a slightly more substantial setting. The Ishikari hot pot draws on a Hokkaido tradition built around salmon, and the version here incorporates corn in a broth described as notably delicate for the format. Sukiyaki arrives in the conventional style, with a rich savory stock and raw egg for dipping, while the broader menu covers sashimi, yakitori, squid tempura, steamed clams, and rice bowls. The Shiraoi sukiyaki has drawn particular attention from diners as a meal highlight. That range positions A-Bu-Cha 2 as a practical anchor for a Niseko-area evening: substantial enough for a group dinner after a day on the mountain, varied enough to satisfy different appetites at the same table. The room runs loud. Staff greet arrivals with the full-volume energy common to well-run izakaya, and the atmosphere skews social rather than contemplative. A bar area allows guests to wait with a drink in hand, and the space accommodates families with children alongside the après-ski crowd. Counter seating and tatami-style options appear to be available, though the overall tone is communal rather than formal. For a town that fills with international visitors each winter season, A-Bu-Cha 2 functions as a reliable introduction to Hokkaido's cold-weather food traditions without requiring any particular prior knowledge of the cuisine.