Hoshino Resorts RISONARE Yatsugatake, a resort hotel nestled in the nature-rich Yatsugatake area, will offer a spring-limited dinner course at its main dining restaurant "OTTO SETTE" from March 21 to June 25, 2026. The course features innovative combinations of seasonal strawberries and colorful vegetables in various preparations. Guests can also enjoy wine pairings selected by the sommelier from a collection of 500 varieties and 2,000 bottles to complement each dish.
About OTTO SETTE
OTTO SETTE is RISONARE Yatsugatake's main dining restaurant focusing on "Wine and Vegetables," offering "encounters with ingredients unique to this region." The restaurant's name combines "OTTO," representing the number 8 for the Yatsugatake area known for delicious vegetables and wine, and "SETTE," representing the number 7 for the seven artisans who provide ingredients. The concept, "Vino e Verdura" (Wine and Vegetables in Italian), emphasizes dedication to wine and vegetables. The restaurant serves regional Italian cuisine using carefully selected vegetables in every dish from appetizers to desserts, presented in a space designed to evoke a wine cellar.
Spring-Limited Dinner Course Highlights
Strawberry Zuppa
This zuppa (Italian soup) combines seasonal strawberries with various flavorful vegetables including red bell pepper, beets, red onion, and celery. Rich ricotta cheese cream enhances the elegant sweetness of the strawberries, creating a dish that celebrates the arrival of spring. Fresh strawberries and red bell pepper are added as finishing touches to provide textural contrast.
Strawberry Capellini
This cold pasta dish features strawberry-flavored capellini (thin Italian pasta) combined with the umami of salami and the refreshing taste of white balsamic vinegar. Topped with marinated strawberries, tomato gelée, and oregano, this dish allows diners to fully appreciate the aroma and flavor of strawberries.
Venison and Beet Risotto
The venison is first fried to seal in moisture, then grilled over charcoal to achieve a fragrant exterior while maintaining a tender, moist interior. The red wine-based sauce enhances the sweetness of the beet risotto and the savory, slightly bitter notes of the venison and treviso (chicory family vegetable), creating diverse flavors and textures with each bite.
Strawberry and Green Pea Dolce
This light dessert combines spring-season green peas with strawberries. Inspired by the classic Italian combination of pistachio and orange, this dish substitutes green peas for pistachios, showcasing their refreshing green flavor. Strawberries are prepared in two ways—as a sweet compote and as gelato that preserves the natural flavor—allowing diners to fully experience the fruit's appeal.
Wine Pairing by Expert Sommeliers
Yamanashi Prefecture is now recognized worldwide as a renowned wine-producing region, with its climate rich in seasonal changes providing an ideal environment for winemaking. OTTO SETTE stocks approximately 500 varieties and 2,000 bottles of wines from Yamanashi Prefecture and Italy. Sommeliers suggest pairings to complement each course.
Wines Served at OTTO SETTE
OTTO SETTE has partnered with "Domaine Mie Ikeno" since 2006. Located at an elevation of 750 meters, the vineyard cultivates three wine grape varieties: Chardonnay, Merlot, and Pinot Noir. Wines made exclusively from estate-grown grapes using natural winemaking methods capture the essence of Yatsugatake's natural environment.
Meet the Chef and Sommelier
Chef Masato Kamata
Born in 1981 in Nagano Prefecture, Chef Kamata trained at hotels in Yamanashi before joining RISONARE Yatsugatake in 2012. He became the head chef of OTTO SETTE in 2021. To express the restaurant's theme of exceptional ingredients and wine pairings, he creates Italian cuisine using vegetables grown in the region's blessed environment. He aims to maximize the potential of vegetables through carefully selected cooking methods, offering guests "encounters with ingredients unique to this land."
Sommelier Fumihiko Kamo
Born in 1960 in Ibaraki Prefecture, Sommelier Kamo moved to France in 1987. From July 1993, he worked for five years as a sommelier at the Michelin three-star restaurant "Lucas Carton" in Paris, learning the essence of pairing under Chef Alain Senderens, a pioneer in wine and food pairing. After returning to Japan, he served as head sommelier at luxury hotels in Hokkaido and Tokyo for 23 years. In July 2024, he was awarded Chevalier of the French Agricultural Merit for his long-standing contributions to promoting French wines. Since June 2025, he has been exploring new possibilities in pairing Yatsugatake's vegetables nurtured by majestic nature with Yamanashi's distinctive wines at RISONARE Yatsugatake.
Spring-Limited Dinner Course Details
Pricing:
- Adults: 18,000 yen
- Ages 7-11: 8,470 yen
- Ages 4-6: 6,050 yen
- Wine Pairing Course: 9,500 yen
- Non-Alcoholic Pairing: 5,500 yen
(All prices include tax and service charge)
Hours: 5:30 PM to 8:15 PM (last entry)
Reservations: Required via official website (https://hoshinoresorts.com/jp/sp/ottosette/)
Eligibility: Hotel guests only
Note: Menu content may change based on ingredient availability.
About Hoshino Resorts RISONARE Yatsugatake
The resort hotel is located in an area with spectacular Yatsugatake mountain views. The concept is "A mountain vacation retreat." "Vacanza" means vacation in Italian. The facility, designed to evoke an Italian mountain town, offers comfortable guest rooms, activities set against majestic nature, and dining featuring local wines.
Location: 129-1 Kobuchisawa-cho, Hokuto City, Yamanashi 408-0044
Phone: 050-3134-8093 (RISONARE Reservation Center)
Rooms: 172 rooms
Check-in/Check-out: 3:00 PM / 12:00 PM
Rates: From 25,000 yen per night (per person, double occupancy, including tax and service charge)
Access: Approximately 5 minutes by car from JR Kobuchisawa Station (free shuttle bus available)
Website: https://hoshinoresorts.com/ja/hotels/risonareyatsugatake/
