Rooted in family and fresh flavours, Yuko Takai keeps Niseko Takahashi Dairy Farm’s traditions alive — one soft serve at a time.
For Yuko Takai, Niseko isn’t just home — it’s the birthplace of her family’s legacy as the founders of Niseko Takahashi Dairy Farm and its many offshoots. As the only daughter of the Takahashi family, one of the last remaining dairy farming families in the area, Takai grew up surrounded by the sounds and rhythms of farm life.
When her family opened Milk Kobo while she was in middle school, Takai would give feedback on her father’s early ice cream recipes. This marked the beginning of her journey to expand Niseko Takahashi Dairy Farm through ventures such as Cacao Crown, famous for its artisanal chocolate, and make the family business a Niseko institution.
Although she left Niseko for work, Takai’s heart remained firmly rooted in its tight-knit community and fertile soil. It was only natural she returned to lead the family businesses, primarily helming Restaurant Prativo as director. Her love for Niseko’s people, fresh air and pure water flows into every product at Milk Kobo — especially the unmistakable soft serve, whose recipe has remained untouched since 1996.
Her secret to success? A commitment to keeping things simple and pure, just like Niseko itself. For Takai, nothing beats the rejuvenating experience of watching a Niseko sunrise — a feeling she strives to capture and share with every guest who visits Milk Kobo.
MILK KOBO
888-1 Soga, Niseko, Abuta District, Hokkaido 048-1522
This article is part of our Women of Niseko series, featuring women whose success has helped shape Niseko into a thriving community and travel destination. Read more here and stay tuned for more inspiring stories throughout Women’s History Month.