Issue 55 | 5 Minutes with Daniel Hibbins & Henry Johnson
(L-R: HENRY JOHNSON, DANIEL HIBBINS)INTERVIEW BY JACINTA SONJA / WHAT’S ON
IMAGES BY JACINTA SONJA / ADDITIONAL IMAGES COURTESY OF DANIEL HIBBINS AND HENRY JOHNSON
Daniel Hibbins and Henry Johnson’s journey in Niseko is a tale of unlikely beginnings and incredible transformation. What started with a donut truck has grown into two unique, must-visit spots—Magic Mountain and Side Piece. Through their shared vision and unwavering dedication, they’ve created spaces where warmth, great drinks, and memorable moments are always on the menu. This is the story of their rise, their partnership, and adventures as a team.
Tell us about your backgrounds. What were you doing before Niseko?
Daniel Hibbins (DH): I was a chartered accountant at PWC in Melbourne, Australia before moving to Niseko in 2018. I worked at Rhythm in Guest Services. I fell in love with the place and decided to stay. It’s been 6-7 years now.
Henry Johnson (HJ): I’m from New Zealand and have always worked in hospitality. I moved to Melbourne at 18 and lived there for five years, working in cafes, bars, and restaurants. In 2016, a colleague asked if I wanted to join him in Niseko to snowboard. That was my first winter here. Since then, I’ve worked in various venues around Hirafu, like Niseko Pizza, Big Foot, and Green Farm Cafe.
How did you both meet?
HJ: I met Dan (Daniel Hibbins) one summer when we were doing odd jobs and became friends. We both also helped set up the Autumn Fest one year with Cezar [Constantin].
When did the collaboration begin?
DH: The donut truck you see in front of Rhythm, Dohyo Donuts, was originally built by Henry for Rhythm. When Rhythm wanted to decommission it, I asked Matt [Hampton], the CEO, if I could take over the truck. Matt said yes, and I called Henry to see if he’d want to do it together.
HJ: I thought it could be a great project for us, something we could do on the side while we had our full-time jobs. We rebranded it as Dohyo Donuts and even held a poll to name the mascot, Mawashi-kun, the walking donut man. We spent a weekend in my garage testing recipes—probably eating 500 donuts between us—but we nailed it eventually!
How was the first season at Dohyo Donuts?
DH: We only opened on weekends initially. It was just the two of us. Eventually, we found a couple of staff, and it grew from there.
Tell us about Magic Mountain Bar.
DH: A friend told us about the space, and despite my hesitation (I had a busy job as Head of Finance at Rhythm), Henry convinced me to give it a go.
HJ: We took over the space in September 2023 and had just a couple of months to transform it. We didn’t have a concept or a menu and were still building right up until Christmas Eve 2023 when we opened.
What inspired the name “Magic Mountain”?
HJ: I grew up skateboarding, and the building looked like a quarter pipe—a big ramp at my local park called “Magic Mountain.” The name just clicked. It feels aligned with the Niseko mountains and local culture.
What’s the vibe like at Magic Mountain Bar?
HJ: It’s a chill, laid-back place to relax, enjoy a drink, and have good conversations. We came up with the tagline, “A nice place for a drink.” Our focus is on table service, and creating warm, personalised experiences for our guests . We greet everyone as they enter and explain the menu on the board. Our signature cocktails – the Lemon Cheesecake and the Yuzu Sour – are usually a hit!
And you opened Side Piece this year!
HJ: Yeah, we needed a kitchen and so we decided to turn the genkan (previously a ski storage room) at Magic Mountain into one. We decided to call it Side Piece because it was next to Magic Mountain Bar.
We flew a friend, who’s a chef in Yokohama, up to Niseko to help with the recipe and put together a small menu. We only have three items—Fried Chicken, Fried Chicken Sandwich, and Smashed Cheeseburger.
We hear there’s a queue before it even opens!
HJ: Yeah! We had no idea it would take off! It sells out every week, and now we struggle to keep up. We’re open only on weekends. I guess that exclusivity is part of it.
You guys make such a wonderful team. What’s it like working together?
DH: Yes, definitely. We have different strengths, and we complement each other well. Henry handles the service side, and I manage the backend.
What’s the most “Dan” or “Henry” thing about each other?
HJ: Dan’s biggest strength is his ability to stay calm in stressful situations. He believed in this project from the start, and his support has been invaluable.
DH: Henry’s attention to detail is incredible. Every little aspect of the venues has been thoughtfully designed. That’s all Henry.
What’s your favourite part of running the business?
DH: Hearing customers say how much they love our food or our venues is incredibly fulfilling. Even though we’re pretty young, I’m really proud of how far we’ve come.
HJ: For me, it’s the creative process, seeing everything come together, and knowing we’re creating something that resonates with people.
What do you think contributed to your success so far?
DH: The community here has been amazing, and we’ve gotten so much help along the way. From the people who helped us find space to Matt at Rhythm giving us a chance with the donut truck, it’s all been essential.
Best piece of advice you’ve received?
HJ: When setting up Side Piece, Elvis from “Elvis – the King of Kebab” told me to “Keep it simple.” That’s something we’ve applied to everything—from the menu to the operations.
What’s a wild story from your journey?
DH: One of the wildest moments was on the third day of Dohyo Donuts’ opening. We noticed gas leaking from the donut machine. A plumber friend of Matt’s helped us fix it almost on the spot, and Matt even brought the part from Australia. We never got to properly thank the plumber, but if he’s reading this—thank you!
HJ: I remember the day when we opened Side Piece. I was worried no one would come, but suddenly orders started pouring in, and we were completely unprepared for the demand! It was a wild start.
Is there a mantra you live by?
DH: “Hard work always pays off.” I’ve always believed in working hard to achieve goals, and Henry shares that mindset.
HJ: I have a tattoo that says “Make do,” which is a reminder to make the best of what you have.
DH: We also have a saying here, “Today is enough.” At the end of the day, I feel fulfilled knowing I’ve given my best.
What’s the next adventure for you both?
HJ: While we are open to opportunities, we are just excited to keep growing and see where this journey takes us.
Thank you Dan & Henry!
@dohyodonuts / web: magicmountainbar.com @magicmountainbar / @sidepiece.niseko