Risonare Yatsugatake, a resort hotel in the nature-rich Yatsugatake area of Yamanashi Prefecture, will serve a limited-time winter dinner course at its main dining restaurant, OTTO SETTE, from December 4, 2026 to March 18, 2027. The course focuses on winter vegetables such as radicchio tardivo (a cultivated species of the Asteraceae family native to Italy) and finocchio (an Italian vegetable of the Apiaceae family).
The restaurant's concept is "Vino e Verdura" (ヴィノ エ ヴェルデューラ), which means "wine (Vino) and vegetables (Verdura)" in Italian. Diners can enjoy Italian dishes that make use of winter produce such as radicchio tardivo and finocchio, vegetables popular in Italy. A sommelier also suggests a pairing for each dish from among 500 types and 2,000 bottles of wine.
About OTTO SETTE
OTTO SETTE is the main dining restaurant of Risonare Yatsugatake, centered on "wine and vegetables" and on offering "encounters with ingredients unique to this region." The name carries two meanings. "OTTO" represents the number 8 and stands for the Yatsugatake area, where delicious vegetables and wine are grown, while "SETTE" represents the number 7 and stands for the seven masters who supply the ingredients. With the aim of pursuing its commitment to wine and vegetables, the restaurant's concept is "Vino e Verdura" (ヴィノ エ ヴェルデューラ).
Every dish from appetizer to dessert uses carefully selected vegetables, and the Italian cuisine unique to this area is served in a space inspired by a wine cellar.
The Winter-Only Dinner Course
Finocchio Sformato (フィノッキオのスフォルマート)
Finocchio, known for its refreshing aroma, is made into a sformato (eggs steamed in a mold) and combined with milk foam infused with the umami and aroma of cured ham. The dish is finished with oil extracted from the aroma of finocchio leaves. Using the finocchio from root to leaf tip, it offers a refreshing taste.
Radicchio Tardivo Risotto (ラディッキオタルティーボのリゾット)
The risotto is simmered down with the Italian red wine Amarone (a wine made by a traditional method of fermenting grapes that have been dried in the shade) and combined with radicchio tardivo, an Italian vegetable in season in winter that is known for its refined bitterness and faint sweetness. The rich flavor of the risotto harmonizes with the toasty aroma of the radicchio tardivo, which is charcoal-grilled while keeping its texture.
Beef Griglia with Mushroom Gratinato (牛肉のグリッリア きのこのグラティナート)
The beef is cooked slowly, infused with the smoke of grape branches and leaves, and finished over charcoal as a griglia (a charcoal-grilled dish). Pairing the smoke of grapes with beef from cattle raised on grape pomace brings out the umami even further. Served with mushroom gratinato (Italian for "gratin-style"), the dish lets diners enjoy Italian cuisine unique to this area.
Burdock and Pear Cioccolata (牛蒡と洋梨のショコラータ)
Ice cream and an espuma that both keep the flavor of burdock are wrapped in a cacao tuile together with pear compote scented with spices and cacao crumble with a pleasant texture. The ice cream uses the flesh of the burdock (牛蒡の実), and the espuma carries the flavor of roasted burdock skin. It is a winter-only dish that lets diners enjoy seasonal burdock to the full.
Pairings Suggested by the Sommelier
A sommelier who knows the local wines well proposes the pairings.
Wine Pairing Example
Cavolo nero pasta (カーボロネロのパスタ) × Jomon Hokuto Koshu Sauvignon Blanc 2025 (縄文 北杜甲州 ソーヴィニヨン・ブラン 2025)
The pasta highlights the characteristic bitterness of cavolo nero and the umami of simmered shellfish (煮貝). It is paired with Jomon Hokuto Koshu Sauvignon Blanc 2025, whose refreshing aroma of Japanese citrus and rich acidity bring out the flavor of the robust pasta even more.
Non-Alcoholic Pairing Example
Cavolo nero pasta (カーボロネロのパスタ) × Birch Tree Water (バーチツリーウォーター)
The slight sweetness of birch tree water, made with birch sap, and the cool freshness of mint leave a refreshing finish to the firm flavor of the cavolo nero. By incorporating the gifts of the birch, the drink is made to evoke the rich forests of Yatsugatake.
Wines Served at OTTO SETTE
Domaine Mie Ikeno (ドメーヌ ミエ・イケノ), a partner winery since 2006, has vineyards at an altitude of 750 m, where it grows three wine grape varieties: Chardonnay, Merlot and Pinot Noir. Its wines are made only from grapes grown by the winery itself, using winemaking methods that do not go against nature, and taste as if the nature of Yatsugatake has been packed into them.
The Head Chef and the Sommelier
Head Chef: 鎌田 匡人
Born in 1981 in Nagano Prefecture, 鎌田 匡人 trained at hotels in Yamanashi Prefecture before joining Risonare Yatsugatake in 2012. He became head chef of OTTO SETTE in 2021. To express the restaurant's theme, the marriage of outstanding ingredients and wine, he serves Italian cuisine using vegetables grown in the area's favorable environment. He identifies the cooking methods that bring out the full potential of each vegetable, aiming to offer the food experience of "encounters with ingredients unique to this land."
Sommelier: 加茂 文彦
Born in 1960 in Ibaraki Prefecture, 加茂 文彦 went to France in 1987. From July 1993, he worked for five years as a sommelier at the three-Michelin-star restaurant Lucas Carton (リュカ・キャルトン) in Paris, where he studied under chef Alain Senderens (アラン・サンドランス), who laid the foundations of today's wine and food pairing, and learned the essence of pairing. After returning to Japan, he worked for 23 years as a chef sommelier at luxury hotels in Hokkaido and Tokyo. In July 2024, he was awarded the Chevalier of the Ordre du Mérite Agricole (フランス農事功労賞シュヴェリエ) of France for his long contribution to promoting French wine. Since June 2025, he has been at Risonare Yatsugatake, exploring new possibilities for pairing vegetables nurtured by the grand nature of Yatsugatake with the distinctive wines of Yamanashi.
Dinner Course Details
OTTO SETTE Winter-Only Dinner Course
- Period: December 4, 2026 to March 18, 2027
- Price: Adults ¥18,000; ages 7 to 11 ¥8,470; ages 4 to 6 ¥6,050
- Pairing course: From ¥9,500
- Non-alcoholic pairing: From ¥5,500 (all prices include tax and service charge)
- Time: 5:30 PM to 8:15 PM (last entry)
- Eligible diners: Hotel guests and day visitors
- Reservations: Required. Hotel guests reserve through the official website at https://hoshinoresorts.com/jp/sp/ottosette/. Day visitors reserve through TableCheck at https://www.tablecheck.com/ja/risonareyatsugatake-ottosette/reserve/message
- Note: Parts of the menu may change depending on ingredient availability.
Risonare Yatsugatake
Risonare Yatsugatake is a resort hotel set in the grand nature of Yatsugatake. Its concept is "a town where a mountain vacanza comes true" (「山岳のヴァカンツァが叶う街」), and "vacanza" is the Italian word for vacation. Inside the facility, which evokes an Italian mountain town, guest rooms let guests relax as if they were living there, and the hotel offers activities set in the grand nature as well as meals featuring local wines.
- Address: 129-1 Kobuchizawa-cho, Hokuto, Yamanashi 408-0044
- Phone: 050-3134-8093 (Risonare Reservation Center)
- Rooms: 172 rooms; check-in 3:00 PM, check-out 12:00 PM
- Rates: From ¥25,000 per person per night (based on two guests sharing a room, including tax and service charge)
- Access: About 5 minutes by car from JR Kobuchizawa Station (free shuttle bus available)
- Website: https://hoshinoresorts.com/ja/hotels/risonareyatsugatake/
