About Niseko
The Niseko ski area receives over 640 inches (16 metres) of snow each season. This compares to about 500 inches of snow sometimes recorded at ski resorts in North America or Europe.
Frequent fresh powder snow showers consistently arrive with the cold frontal systems that flow down from Siberia. These unique weather conditions and temperatures produce snow with a mere 8% water content, resulting in some of the driest powder snow in the world.
Niseko Hirafu is the gateway to the four ski regions of Hirafu, Higashiyama, Hanazono and Annapuri. Of these regions, Hirafu is the largest and most central, and offers skiers and boarders access to all four ski areas.
A single lift pass covers all four areas providing guests with over 48 km of ski runs serviced by 38 lifts. The longest run is an impressive 5.6 km. The resort features over 1,000 vertical metres comprising of 30% Beginner, 42% Intermediate and 28% Advanced.
The four-person high speed express gondola lifts you 500 vertical metres to the top of the Kogen ski area in under ten minutes. Lifts operate from 8:30 am to 8:30 pm offering exceptional value for money. Most weekday lift queues are not a problem.
Free stylers are catered for with three terrain parks offering table-tops, rails, spines and a half pipe close to the Kogen gondola. Natural free style parks are also plentiful in the off piste areas among the trees.
Niseko Hirafu also boasts the largest night lit ski area in Japan, providing well-lit runs and an amazing experience. Night temperatures drop only slightly from those during the day so there are no excuses.
Eating options on the slopes abound with seventeen restaurants serving a vast array of Japanese cuisine and western style food.
At the end of an exhilarating day why not relax in one of the 16 local hot springs known locally as onsens, and then head out to celebrate or dine choosing from over 50 bars and restaurants in Hirafu? For the more adventurous, just catch the town bus and check out the great dining to be had in nearby Kutchan town.
