Four RISONARE properties across Japan are serving spring-limited dinners at their main dining restaurants "OTTO SETTE" through June 30, 2026. Each location draws on the local terroir and food culture, fusing regional ingredients with Italian regional cuisine to capture the flavors of the new season.
About OTTO SETTE
The name "OTTO SETTE" combines the Italian words for the numbers eight and seven. "OTTO" (eight) represents the Yatsugatake region where RISONARE first opened, while "SETTE" (seven) refers to the seven artisans who supply the ingredients. Each restaurant is built around the idea of savoring local produce at its best.
RISONARE Yatsugatake (Yamanashi Prefecture)
The dining concept at OTTO SETTE Yatsugatake is "Vino e Verdura" (Wine and Vegetables in Italian). Vegetables play a role in every course, from starters to dessert. The spring menu incorporates ingredients like strawberries and green peas to create light, vibrant dishes.
The chilled capellini is a cold pasta that highlights the refreshing aroma and flavor of strawberries and tomatoes. Aged white balsamic vinegar and finely chopped salami are folded into the sauce to add depth of umami. The dolce pairs in-season green peas with strawberries for a light finish. Inspired by the classic Italian combination of pistachio and orange, the dish uses green peas in place of pistachios to bring a fresh, herbaceous note.
RISONARE Tomamu (Hokkaido)
OTTO SETTE Tomamu operates under the concept "Bella Combinazione" (Beautiful Combination in Italian), which proposes unexpected pairings of carefully selected ingredients. The harmony between Italian culinary tradition and Hokkaido's natural bounty creates flavors that exceed expectations. The spring menu centers on the theme of asparagus and shellfish.
The cold appetizer features spring vegetables such as asparagus and nemagari-dake (dwarf bamboo shoots native to Hokkaido), gently enveloped in a light foam made from concentrated seafood umami — a dish that announces the arrival of spring. The fish course stars cherry salmon, which is symbolic of Hokkaido's spring, alongside lush green asparagus. Freshly shaved mushrooms are added tableside, and their rich aroma elevates the flavors of both the salmon and the asparagus.
RISONARE Shimonoseki (Yamaguchi Prefecture)
The concept at OTTO SETTE Shimonoseki is "Il Fascino Di Fugu" (The Charm of Fugu in Italian). Fugu — the local specialty of Shimonoseki — is featured in every course, from appetizers to the main dish. The restaurant explores how the flavor of fugu changes depending on the thickness of the cut, and even the skin and bones are used to bring out its full appeal.
The appetizer presents fugu in the style of an Italian carpaccio, finished with a delicate citrus foam. Three types of herbs are blended together to complement the umami of the fugu with a fresh fragrance. The pasta features a ragù of fugu meat combined with bamboo shoots and kinome (young Japanese pepper leaves), two hallmarks of spring. Boiling the bamboo shoots with their skins intact draws out their natural aroma and tender texture. The refreshing scent of kinome mingles with the savory fugu to create a dish that evokes the season.
RISONARE Nasu
OTTO SETTE Nasu follows the concept "Regione × Regione" (Region × Region in Italian), pairing the food culture and ingredients of Nasu with those of Italy. As an agri-tourism resort — the first of its kind in Japan — RISONARE Nasu uses vegetables grown by hotel staff and house-milled rice in dinners that marry Tuscan culinary techniques with Nasu's vegetables and dairy products.
The pasta features fully ripe tomatoes harvested at peak sweetness in spring. Because these tomatoes are left on the vine until they are fully mature, they carry the high sugar content and concentrated umami of a fruit. Here they are transformed into a smooth sauce and served with chilled capellini. The final course of the meal is a torta made with seasonal strawberries. Layers of crispy pastry, strawberries marinated in raspberry purée, ice cream made from "Brie de Nasu" brie cheese produced in Nasu Kogen, and yogurt-based custard cream are stacked together for a rich, elegant close to the evening.
RISONARE Yatsugatake
A resort hotel set against the sweeping natural scenery of Yatsugatake, conceived as a "mountain resort town." The property offers guest rooms designed for leisurely living, activities set in the great outdoors, and dining that highlights wines from the region.
Official website: https://hoshinoresorts.com/ja/hotels/risonareyatsugatake/
RISONARE Tomamu
A resort hotel perched on a hill surrounded by conifer forests. All rooms are suites exceeding 100 square meters, each fitted with a panoramic jet bath and private sauna. The property's concept is "Graceful Stay Immersed in Hokkaido's Land," inviting guests to discover an unfamiliar world through Hokkaido's vast natural scenery, local cuisine, and an abundance of activities.
Official website: https://hoshinoresorts.com/ja/hotels/risonaretomamu/
RISONARE Shimonoseki
An all-ocean-view resort hotel directly overlooking the Kanmon Strait. Conceived as a "designer hotel of the strait," the views of the ever-changing waterway can be enjoyed from the guest rooms, pool, and terrace. Local elements such as the ships passing through one of Japan's busiest shipping lanes — more than 500 vessels a day — and the celebrated fugu are woven into the design, dining experiences, and waterfront activities.
Official website: https://hoshinoresorts.com/ja/hotels/risonareshimonoseki/
RISONARE Nasu
Japan's first agri-tourism resort, set within the rich nature of Nasu. The property proposes a new style of travel centered on experiencing the rhythms of farming through the seasons, away from the noise of city life.
Official website: https://hoshinoresorts.com/ja/hotels/risonarenasu/
OTTO SETTE Reservations and Details
Reservations are required and can be made via the official websites below.
- RISONARE Yatsugatake: https://hoshinoresorts.com/jp/sp/ottosette/
- RISONARE Tomamu: https://www.snowtomamu.jp/summer/ottosette/
- RISONARE Shimonoseki: https://hoshinoresorts.com/ja/hotels/risonareshimonoseki/sp/ottosette/
- RISONARE Nasu: https://hoshinoresorts.com/ja/hotels/risonarenasu/dining/12889/
Period: March 18 to June 30, 2026
- Hours and exact dates vary by property. Please refer to each property's official website.
- OTTO SETTE TOMAMU is the only location available for day-trip guests (ages 7 and above).
- Complimentary childcare is available for children aged 1 to 6 (age eligibility varies by property; advance reservation required).
