Mampei Hotel in Karuizawa is launching a special dinner course to mark the 90th anniversary of its iconic Alps Wing. Called the "Alps Wing 90th Anniversary Commemorative Dinner," the course will be served in the Main Dining Room on the ground floor of the Alps Wing, with availability beginning July 1, 2026.
The course brings together local Shinshu ingredients and classic recipes that have been passed down through generations of hotel chefs, presented with a modern touch. From a garden-inspired appetizer to a dessert featuring the white currant that has been enjoyed in Karuizawa since the Alps Wing first opened, each dish reflects the hotel's long culinary history.
The Alps Wing was registered as a Tangible Cultural Property in 2018 and has since been renewed through renovation work marking the hotel's 130th anniversary, preserving its historical character while welcoming a fresh chapter. The Main Dining Room retains the classic atmosphere of the original building, making it an atmospheric setting for a dinner that bridges nearly a century of tradition.
A wine pairing menu curated by the hotel's sommelier is also available alongside the course.
Alps Wing 90th Anniversary Commemorative Dinner
The menu features Shinshu's locally grown ingredients alongside sauces and techniques inherited through the hotel's history, with an eye toward the next hundred years. Each dish carries its own story.
[Appetizer] Scallop Mi-Cuit and French Caviar Ensemble – Garden Style
Scallop gently cooked at low temperature and adorned with trout roe, arranged to evoke the hotel's courtyard garden. Red paprika sauce and vinaigrette dressing bring a light, refreshing finish.
[Second Appetizer] Shinshu Miso-Marinated Duck Breast Roast and Shinshu Apple Butter Sauté – Gastrique Sauce
A longtime à la carte favorite, newly refined. Duck breast slowly marinated in Shinshu miso is roasted at low temperature and wrapped with butter-sautéed Shinshu apple.
[Soup] Cold Potato and Amela Tomato Jelly Soup
Shinshu-grown Baron potatoes form the base of a chilled soup, paired with a jelly of Amela tomatoes cultivated in Karuizawa's rich climate, drawing out the natural flavors of both ingredients.
[Fish] Steamed Lobster with Burdock Galette – White Wine Butter Sauce Mousse with Cardamom
Lobster steamed with julienned vegetables is served alongside a mousse made from the hotel's traditional white wine butter sauce. Cardamom highlights the delicate flavor of the lobster, while crispy burdock root provides a pleasing contrast in texture.
[Meat] Grilled Shinshu Wagyu Sirloin – Maître d'Hôtel Butter and Mampei's Original Japonaise Sauce
A robust main course layered with a secret maître d'hôtel butter and an original Japonaise sauce, both carefully inherited from past chefs. These special sauces have never previously been served to guests and make their debut here as the signature accompaniment for this main dish.
[Dessert] White Currant Sherbet and Raspberry Mousse – Apricot Sauce
A sherbet made from white currant — a fruit associated with Karuizawa since the early Showa era when the Alps Wing was built — is revived exclusively for this dinner course. Its gentle tartness is enjoyed alongside the hotel's traditional raspberry mousse.
Overview
Available from: July 1, 2026 (Wednesday)
Price: ¥32,200 (tax and service charge included)
Reservations: https://www.tablecheck.com/mampei-dining/reserve?menu_items=6a13e43c6fee5c388d3224dd
