After seven years shaping Bali’s dining scene, MASON. is evolving. The much-loved restaurant group, co-founded by acclaimed chef Ben Cross, is stepping into a new era with a refreshed name: MASONRY.
Inspired by the craft of masonry – made from scratch, by hand, with care – the new identity reflects both the brand’s artisanal ethos and its global ambitions. Known for wood-fired Mediterranean cooking, house-made charcuterie, and a philosophy of elevated simplicity, MASONRY. is now ready to move from Bali favourite to international name. The journey begins this December with MASONRY. Japan, opening in Niseko. Set within the ski-in, ski-out Niseko Kyo Hotel in Hirafu, the 60-seat restaurant brings MASONRY.’s philosophy to one of the world’s most renowned alpine destinations. Ben Cross leads the kitchen, blending the brand’s Mediterranean-inspired share plates with Japan’s exceptional ingredients.
Menu highlights include house-made halloumi crafted with Hokkaido milk, buckwheat honey, and kombu, alongside Furano Wagyu striploin with mandarin kosho. In-house curing and fermentations highlight the team’s hands-on approach and bold flavours. The menu will also feature signatures from Bali, reimagined with local accents, staying true to the group’s ethos of produce-driven cooking.
The drinks are just as considered. Multi-award-winning Bar Director Zac de Git (formerly Tippling Club Singapore) brings modern technique and refined flavours to the cocktail list, with Bali favourites like the Margarita a la MASONRY. (tequila, lime, pomegranate) and the Canggu Fizz (rum, lime, basil, watermelon, coconut soda), alongside Niseko exclusives such as the Goma (sesame spirit, cucumber, lime, agave, saline). The wine list, curated by certified Court of Master Sommeliers member and MASONRY. COO Marcus Boyle, is organised by style and balances local and international producers to complement the wood-fired menu.
Designed by Vyvial & Co. to seat up to 60 guests, with extended bar seating, MASONRY. Japan introduces its signature experience to Niseko: refined yet approachable dining, lively energy, and a welcoming atmosphere — all set against the dramatic backdrop of snow-covered mountains. Conceived as a cosy retreat from the snow, the interiors combine warm lighting, tactile materials, and natural finishes — from reclaimed timber and leather banquettes to velvet curtains and linen noren — creating a crafted, intimate space that bridges Bali and Niseko. The restaurant opens on December 1st to welcome skiers, snowboarders, and travellers from around the globe.
“We’ve always believed that good food starts from scratch and from the heart. Bringing MASONRY. to Niseko is an opportunity to share what we do best with a new community, while also evolving and embracing the culture and produce of Japan.” – Ben Cross
