HOSHINOYA Fuji, Japan's first glamping resort, will offer a spring-limited menu for its Gastronomic Wild course dinner from March 15, 2026. Guests can enjoy seasonal delicacies such as young ayu (sweetfish), bamboo shoots, and Japanese angelica tree sprouts while overlooking a Japanese red pine forest in the dining room. The course combines cooking methods that maximize the appeal of ingredients with playful glamping-style presentations, allowing diners to savor the breath of spring arriving in the Mt. Fuji foothills.
About Gastronomic Wild
Under the concept of Gastronomic Wild, HOSHINOYA Fuji values local ingredients and food culture nurtured in the Mt. Fuji foothills environment. The resort proposes course meals that maximize the appeal of ingredients through cooking methods, adding glamping flair with fire presentations and skillet dishes. Guests can enjoy colorful mountain bounty in a dining room surrounded by Japanese red pine trees.
Menu Highlights
Appetizer: "Rainbow Trout and Japanese Spikenard Tartare, Mimosa Style"
This appetizer features rainbow trout tartare served with oven-baked Dutch baby. Finished in vibrant colors reminiscent of mimosa flowers that herald spring's arrival, the rainbow trout tartare is paired with golden ikura (salmon roe) and pickled Japanese spikenard for textural variety, combining rich rainbow trout umami with refreshing acidity. Topped with cream cheese scented with salted cherry blossoms, this dish heightens anticipation for the dinner ahead.
Main Dish: "Charcoal-Grilled Beef and Venison with Bamboo Shoot and Rapeseed Cocotte Rice"
This main dish features beef and venison seared over charcoal to lock in umami with a fragrant surface, alongside seasonal young ayu. The garniture includes Japanese angelica tree sprouts and kogomi (ostrich fern) fritters with spreading earthy depth, paired with grilled fava beans and baby carrots to bring out their sweetness. Accompanied by cocotte rice vibrant with bamboo shoot texture and rapeseed color, diners can taste deep umami and delicate bitterness. Finished with cooking methods that bring out the ingredients' umami, this dish allows guests to fully enjoy spring flavors.
Dessert: "Strawberry S'more Parfait"
This parfait-style dessert draws inspiration from s'mores, a classic outdoor sweet. Fresh strawberries are paired with milk ice cream and strawberry sorbet. Inside, rich cheese cream is layered with mugwort crumble, almonds, and toasted marshmallow. Guests can enjoy the changing textures and flavors of each layer. To finish, pour rich berry sauce over white chocolate shaped like fresh buds, creating a gorgeous, mellow taste as the milk flavor and strawberry tartness blend together.
Gastronomic Wild Spring Menu Details
Period: March 15 to May 5, 2026
Price: ¥12,100 per person (tax and service charge included, accommodation fee separate)
Reservations: Available on the official website until 5:00 PM on the day (https://hoshinoresorts.com/ja/hotels/hoshinoyafuji/)
Eligibility: Hotel guests
Note: Menu content and ingredients may change partially depending on availability.
Wine Pairing Including Yamanashi Wines
The pairing course selected by HOSHINOYA Fuji's sommelier offers three types of wine, including Yamanashi wines. Yamanashi Prefecture is known as a wine production area, offering various distinctive wines. Wines that enhance the characteristics of dishes served in the Gastronomic Wild dinner course are presented in carefully selected glasses.
HOSHINOYA Fuji Executive Chef: Masahiro Sugawa
Chef Sugawa is an outdoor enthusiast who pursues cuisine with the belief that guests should experience nature's richness and outdoor enjoyment through food. After gaining cooking experience at hotels in Karuizawa and ryokan in Kyushu, he was involved in the opening of HOSHINOYA Fuji. He focuses on selecting ingredients that make use of the land and putting effort into playful presentations.
HOSHINOYA Fuji
Built to blend into hills overlooking Lake Kawaguchi, HOSHINOYA Fuji is Japan's first glamping resort. Moments spent watching the bonfire, experiential meals enjoyed in the vast Japanese red pine forest, and the exhilaration of moving your body in nature. In an environment where you can always comfortably spend time outdoors, the resort provides new value throughout the four seasons.
*As of October 2015, research on "glamping resorts" in Japan conducted by the company
Location: 1408 Oishi, Fujikawaguchiko-machi, Minamitsuru-gun, Yamanashi 401-0305
Phone: 050-3134-8091 (HOSHINOYA General Reservations)
Rooms: 40 rooms
Check-in/Check-out: 3:00 PM / 12:00 PM
Rates: From ¥135,000 per room per night (tax and service charge included, meals separate)
Access: Approximately 20 minutes by car from Kawaguchiko IC
Website: https://hoshinoresorts.com/ja/hotels/hoshinoyafuji/
About HOSHINOYA
With the concept "To the best seat of the moment," HOSHINOYA provides extraordinary experiences through unique themes at each property. At facilities located in Japan and overseas, the land's climate, history, and culture are delicately woven into hospitality, allowing visitors to experience the finest moments that can only be tasted in the season they encounter, freeing them from the flow of daily time. Marking the 20th anniversary of the brand's birth in 2025, HOSHINOYA Nara Prison is scheduled to open on June 25, 2026, with HOSHINOYA Asuka planned for 2027.
