Courtyard by Marriott Hakuba, located in Hakuba Village, Nagano Prefecture, is set to offer the "Shinshu Blessings Dinner -Spring-" dinner course from April 1 (Wednesday) to May 31 (Sunday), 2026. Inspired by the scenery and spring scents of Hakuba Village as it transitions into the new season, the course focuses on locally sourced Shinshu ingredients such as Shinano snow trout, mountain vegetables, sake lees, and fermented foods.
As the snow melts and Hakuba Village bursts into color, each dish is crafted to capture the vitality of spring, offering a special experience for all five senses.
Shinshu Blessings Dinner -Spring-
The course centers on locally sourced, in-season Shinshu ingredients. The chef's highlight for this spring is the "PRESTIGE" course, which pairs luxurious ingredients such as lobster and abalone with locally sourced items like Shinshu Alps Beef.
The lightly smoked and marinated Shinano snow trout appetizer brings together the gentle sweetness of Nagano-produced mountain cherry blossom honey with the slight bitterness of mountain vegetables, evoking the spring scenery of Shinshu. A potage made with carrots sweetened under the snow and sake lees from a local Nagano brewery carries a deep, lingering richness reflecting the bounty of the land. A lavish dish of grilled lobster and steamed abalone is paired with a cherry blossom cream sauce infused with Japanese sparkling wine "Awa Brut," and accented with bamboo shoots, minced wasabi, and sunki pickle yatara. The Shinshu Alps Beef loin, gently cooked in herb oil, comes with fresh green vegetables, evoking the breath of the earth. Each course unfolds like a slowly rising spring landscape of Hakuba.
PRESTIGE Course Menu
Amuse-Bouche
Today's amuse-bouche
Appetizer
Smoked and marinated Shinano snow trout
With Shinshu mountain vegetable salad
Honey mustard sauce made with Nagano-produced mountain cherry blossom honey
Soup
Potage of sake lees from Nagano's Ichinoya Brewery and snow-sweetened carrots
Served with sake lees sablé
Fish Course
Grilled lobster and steamed abalone pairing
Cherry blossom cream sauce with Japanese sparkling wine "Awa Brut"
Accented with bamboo shoots, minced wasabi, and sunki pickle yatara
Meat Course
Shinshu Alps Beef loin confit in herb oil
Turmeric-flavored potato purée with fresh green vegetable salad
Azumino-grown fresh black pepper and cherry blossom salt
Bread and butter
Dessert
Fuki miso and matcha roll cake from Nagano
Served with Hakuba-grown strawberries and matcha ice cream
Coffee or tea
A Message from the Chef
Hotel Chef Koichi Sugiyama comments: "Spring in Shinshu is a season when the power of ingredients bursts into bloom alongside the melting snow. I focused on local bounty such as mountain vegetables, sake lees, and Shinshu Alps Beef, expressing the spring landscape through layers of aromas and textures. I aimed for a light yet deep flavor in every dish so that guests can feel the breath of the land. I hope visitors can sense the seasonal changes unique to Hakuba through the food."
Course Details
Period: April 1 (Wednesday) – May 31 (Sunday), 2026
Price:
- LAVAROCK: ¥9,500
- PRESTIGE: ¥12,000
All prices include service charge and consumption tax.
Hours: 6:00 PM – 10:00 PM (Last Order: 9:00 PM)
Venue: Restaurant "Dining & Bar LAVAROCK"
Menu items are subject to change. Certain courses may be discontinued without prior notice due to ingredient availability.
