The main dining room of Hoshinoya Karuizawa — Nihon Ryori Kasuke — is serving a limited early summer edition of its "Yama no Kaiseki" (Mountain Kaiseki) dinner from May 1 through June 30, 2026. The course centers on seasonal ingredients from the mountains and rivers of Shinshu, including yamame trout, abalone, white taro stems, and mountain vegetables at their peak, combined with Japanese culinary techniques to evoke the lush new-green scenery of Karuizawa.
About the "Yama no Kaiseki" Seasonal Dinner
At Nihon Ryori Kasuke, the "Yama no Kaiseki" dinner draws on the rich bounty of Shinshu — wild vegetables, highland produce, mushrooms, game, and river fish. The kitchen aims to bring out the natural umami of each ingredient through carefully chosen preparation methods, expressing the seasonal shifts of Karuizawa throughout the course. Mountain ingredients take turns as the centerpiece and as supporting elements, with the interplay between produce and seasonings forming the heart of each dish.
Early Summer Menu Highlights
Sakizuke: Ryokuaoi (緑葵)
The opening course features abalone, white taro stems (shirouzuki), and okra — all at their early summer peak. The abalone is steamed with sake and kombu, giving it a subtle briny aroma and a plump, tender texture that pairs with the crisp, refreshing crunch of the white taro stem. A colorful agar jelly tinted with the purple of kinjisome (Gynura) is topped with finely grated jade-green okra, evoking rain-soaked hydrangea blossoms. The cool fragrance of kinjisome and okra complements the natural umami of the main ingredients.
Kawari: Rikka (立夏)
Known as the "queen of mountain streams," yamame trout is deep-fried in kudzu starch, sealing the rich flavor of the fish inside a crispy, fragrant skin. It is paired with zenmai (royal fern) carrying a mild bitterness, set alongside rich sesame-flavored tofu. Gently simmered, sweet anago (conger eel) sushi is tucked beneath red-vinegar shari rice and brightened with a touch of sansho (Japanese pepper). Yellow from pumpkin and taro, green from broad beans, and red from simmered octopus add vivid color to the plate, layering bitterness, sweetness, and umami to evoke the lush streams and peaks of early summer.
Yakizakana: Hachijuhachiya (八十八夜)
When the lid of the bamboo basket is lifted, the breath of early summer fills the air. Fatty sea bass (suzuki) is grilled with a special sauce of shin-cha (first-flush green tea) and miso, delivering a fragrant, savory finish. Each bite mingles the smoky aroma of charcoal with the fresh, youthful scent of new-crop tea, leaving a clean and refreshing aftertaste. As a palate cleanser, junsai (water shield) is served lightly dressed as a vinegar dish, its smooth, gliding texture providing a delicate contrast. The dish captures the feeling of the early summer green breeze.
Yama no Kaiseki Overview
- Period: May 1 – June 30, 2026
- Price: ¥21,780 per person (tax and service charge included; accommodation fee separate)
- Reservations: Required — bookings accepted via the official website (https://hoshinoresorts.com/ja/hotels/hoshinoyakaruizawa/)
- Eligibility: Guests staying at Hoshinoya Karuizawa
- Note: Ingredients and menu details are subject to change depending on availability.
About the Chef: Junya Ikejiri
After training at traditional Japanese restaurants and hotels in Kyoto and Osaka, Junya Ikejiri served as head chef at a long-established onsen ryokan in Hyogo Prefecture from 2015. He joined Hoshino Resorts in 2023 and became head chef of Nihon Ryori Kasuke at Hoshinoya Karuizawa in 2024. His approach focuses on expanding the potential of each ingredient while weaving in the local landscape, the changing seasons, and the traditional Japanese calendar.
About Nihon Ryori Kasuke
Nihon Ryori Kasuke was designed with the guest seating imagined as a "riverbed," the passageways as a "river," and a granite wall on one side as a "mountain." Diners look out through large windows onto a terraced rice paddy garden. The cuisine, the interior, and the garden all flow together as a single experience. Guests are welcome to dine in the resort's complimentary samue work clothes, relaxing at the spacious sunken kotatsu seats.
