1回の食事に30万円⁉物価高騰の衝撃から２年…ニセコに行ってみると、そこには大きく激変し、新たな驚きの姿が！・・・もんすけ調査隊🐵（今日ドキッ！📺2026年1月30日 放送）

Every year, the Monsuke Research Team conducts a regular survey of prices in Niseko. Two years have passed since the "Niseko prices" that shocked the nation. What is the situation like there now? Researcher "This year, there are no Japanese people to be seen on the streets of town." A look at the food trucks reveals Yakisoba noodles costing ¥3,000, and miso ramen ¥3,000. These prices seem to be the standard for "winter Niseko" now. But still, why are prices so high only in the tourist area? Tomita Ryukai, former Niseko restaurant owner "Even if a restaurant is considered expensive, it basically depends on its 100 days in winter. Even if you charge twice the market price, if you try to make 365 days' worth of sales in 100 days, it still won't be enough." The underlying reason is abnormally high costs. Rent for a one-room apartment in the Hirafu area is now ¥90,000, on par with Tokyo. He says he can't attract part-time workers unless he offers an hourly wage of 2,000 or even 3,000 yen. For example, if a cutlet curry costs 3,000 yen, more than half of that goes to labor costs and rent. The profit is only about 180 yen. He explains that this is not significantly different from the profit (110 yen) he would make if he sold it for 1,000 yen in Sapporo. Of course, not all restaurants are like this. Ryūkai Tomita, CEO, previously ran a restaurant in Niseko. "Wealthy customers think that 'price = value.'" Price is the flip side of the satisfaction they receive. He says that global VIPs don't seek cheap prices, but rather "personal service" that meets their preferences and requests. At the luxury hotel "The Vale Niseko"... NISADE | The Luxe Nomad Hotel Manager, Michiko Timshirin "In order to attract experienced talent, our recruitment process is based on global standards, not just Japanese hourly wages." Concierges who speak multiple languages, including English and Chinese, provide personalized support to each guest 24/7. This high-level service is supported by professionals from around the world. A new facility caters to VIPs' needs! Researcher "The on-piste restaurant that opened this season is like a luxury hotel." At Niseko Tokyu Grand Hirafu, a restaurant has opened at the top of the ski resort! This luxurious 372-seat space with panoramic views of Mt. Yotei will completely change the very concept of "piste dining." Naohiko Agata, Niseko Tokyu Resort "We hope to offer a luxurious space that differs from traditional ski slope shops, with chefs cutting and serving dishes like Wagyu roast beef right in front of you." Wagyu roast beef, priced at 7,500 yen per plate. This rare cut of carefully selected Hokkaido Wagyu beef is slowly cooked at low temperature, resulting in a thick, yet incredibly tender, delicacy packed with flavor. Take advantage of the labor shortage by installing the latest AI cash registers. As soon as you place your order, the camera instantly recognizes it from a 360-degree angle, and the checkout process takes less than 10 seconds. Ji-min Lee, CEO, Finders AI Japan "Since we no longer have cashiers, we can free up staff time for other areas. This means we can better serve our customers and make them enjoy themselves." And now, a popular nightlife experience for VIPs in Niseko is... A catering service where a sushi chef will visit your accommodation to prepare sushi. Reservations are limited to two groups per day, with dining times of about two hours. Each group consists of three people, and chefs are assigned a dedicated chef to prepare the meal. The menu includes eight small dishes, such as grilled kingfish and snow crab sashimi, as well as ten pieces of exquisite sushi, including fatty tuna and sea urchin, prepared right before your eyes by the chef. The price is 38,400 yen per person. This time, the eight-person meal cost over 300,000 yen. However, the customer's reaction was surprising. Tourist from Hong Kong: "I think it would be much more expensive in Hong Kong than in Japan." By global standards, this is still a bargain. The greatest value is the "private space" where you can spend time alone with your family without worrying about others. Tourist from Hong Kong: "Having a private chef come over is great, and best of all, you can feel as comfortable as if you were at home." This year, the price was raised by 10,000 yen, but sales have doubled. This system is perfectly suited to Niseko's winter climate, as it eliminates the rent and utility costs that would be incurred with a brick-and-mortar establishment. It also offers significant benefits for the service artisans... Kazuya Iida, Owner of Nagomi no Yado Iida "Shakotan is a busy area in the summer and quiet in the winter, so having winter work means we're actually recruiting." Iida runs the inn in Shakotan in the summer, where he personally handles the kitchen and serves the food. In the winter, Iida brings his employees with him to Niseko, where he works as a sushi chef. By switching work locations de...