Issue 50 | 5 Minutes with Masa Saito & Rena Saito, Bang Bang Niseko
Join us for a conversation with Masa Saito, owner of Bang Bang restaurant on Upper Hirafu’s main street, and his wife, Rena Saito. Uncover the story behind its start 39 years ago, the joy of running it, and what makes Bang Bang an icon in the heart of Niseko.
Tell us the story of Bang Bang Izakaya, and how it all began 39 years ago.
Masa Saito (MS): I was working at Kogen Hotel (where Muwa Niseko is now), the biggest hotel in Hirafu at that time, and I wanted to open a restaurant here for people, especially the locals, to hang out.
Was Bang Bang one of the first izakaya restaurants in Hirafu?
MS: Bang Bang was the first izakaya restaurant on the main street of Hirafu, at this very same location. The other was Kakashi (next to Rhythm Summit) on the other side. They have been here for more than 50 years. There were only 15 or 16 buildings in Hirafu at that time. When we opened, many people came, and everyone stayed until 2–3 am.
What was it like running Bang Bang at that time?
MS: I came to Niseko mainly to ski. One of the other reasons I started Bang Bang was so that I could live here. Every morning, after some snow clearing, I would go skiing, and run Bang Bang in the evenings. That was my life back then – my life here at Bang Bang with the staff, and friends. It was great.
That sounded like so much fun.
MS: Yes, we did that everyday. I used to be more active then [laughter].
How did you and Rena-san meet?
Rena Saito (RS): I met Masa (Saito) when I was working at Kogen Hotel. I used to come to Bang Bang after my shift every evening to help out. And the next morning, we’d go skiing. We were young [laughter].
Many people must have asked – what does “Bang Bang” mean?
MS: We say, “konbanwa” in the evenings, and “ban” means “evening/night”. We open Bang Bang in the evenings. “Bang Bang” is something easy to remember. “Bang Bang” is also a sound, like a shooting sound.
Bang Bang has come a long way and is now one of the most iconic and popular restaurants in Niseko.
MS: We’ve been here a long time, and we have many returning guests. Some first came as bachelors, then they came with their girlfriends, who became their wives, and thereafter, they came with their family and children. Their children are now over 20 years old, and the children are here enjoying dinner and sake together with their partners and families. That’s a big part of Bang Bang’s story, being here almost 40 years now.
What’s your favourite part of the business?
MS: I love talking to guests – this makes me happy. I used to travel out of Japan when I was younger, and met many people. But now, I am happy people come here instead – it’s much easier [laughter]. As long as I’m well, I’ll be here.
Our space is limited, and as much as I’d like to, we aren’t able to accommodate everyone, unfortunately. But at the same time, I don’t want to expand. I want to focus on just Bang Bang, and Bang 2 (Bang Deux). We closed Bang 2 after COVID-19, as we had a shortage of staff, just like everywhere else. I’d like to open it again sometime in the future.
What was on the original menu at Bang Bang?
MS: Bang Bang started as a yakitori restaurant – that hasn’t changed. But yakitori takes a long time to prepare and cook, sometimes it can take up to 2 hours with an order. We would like to balance the menu with other items as well.
Have you kept the same menu over the years?
MS: Yes, our menu’s been largely the same. Over the years, we’ve added more items. We now have a huge menu and a list of items on the recommendation board. Apart from yakitori, we have sashimi, sushi, tempura, grilled dishes, and a variety of izakaya-styled dishes and drinks. We do our best to keep everything the same or make them better.
Bang Bang’s dishes are quite simple, but people don’t get tired of them. People come back once a year – if we changed it, they’d be disappointed, so I think we should keep it this way.
Do you use any special produce or ingredients?
MS: All the items have to be fresh, not frozen. We use a lot of fish, about 15–20 different types of fish. The fish and produce we use are mostly from Hokkaido, that’s most important to us.
RS: We have seasonal items as well, but most of the items on the menu are the same.
Izakaya-style dining is usually characterised by a mix of food & drinks, what is most popular?
RS: Japanese people usually start with beer [laughter]. The most popular drink here is nihonshu (Japanese sake).
MS: We have sake from all over Japan. We visit different breweries to choose unique sakes. Sochu is getting popular too.
What do you think makes Bang Bang unique?
MS: Bang Bang is a simple restaurant – it is not fancy. We have kept the atmosphere and character – the food, the building, the atmosphere, the people who work here. I have good staff who have been here a long time – Shinji-san, Da-chan, and Hama-chan – they make a very good team.
There are many new restaurants in Niseko, but unlike a course menu, customers can choose from a variety of dishes from the menu.
What would you say is the soul of Bang Bang?
The phrase, “ichi-go, ichi-e” is an old Japanese proverb that means “one opportunity, one encounter”. It can also be interpreted as “for this time only, never again, and once in a lifetime”.
People come to my restaurant, came from a long way. Even a few moments, a few words, an eye contact, something to bring us together, can make it memorable – something people can treasure. I want Bang Bang to be a place you’d always want to return to.
What’s next for Bang Bang?
We live in a unique town in Japan, we want to enjoy ourselves for the rest of our lives.
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Thank you Masa san & Rena san!