Bleston Court Yukawatan, the main dining restaurant at Hoshino Resorts' Karuizawa Hotel Bleston Court, is serving a summer-only course from July 3 to September 7, 2026. Yukawatan built its cuisine around "Water Gibier," a concept that expresses the blessings of the forest — nurtured by water, the source of life — through a distinct perspective centered on river fish.
This summer's course pairs an eel terrine pressée with a vegetable-topped salade de riz (rice salad), followed by Shinano Yukimasu trout mi-cuit covered in fennel espuma, and finishes with charcoal-grilled kid goat served alongside a rich soup. The meal begins with "Green Shade Apéro," a cool and flavorful start to the evening enjoyed on a terrace shaded by the surrounding forest.
Eel and Rice
Eel, long familiar to Japanese diners, has also been enjoyed in France since ancient times. At Yukawatan, the eel is grilled and steamed until fluffy, then formed into a terrine pressée together with rich foie gras and a mellow red wine jelly. It is served alongside a refreshing salade de riz (rice salad) scattered with vibrant summer vegetables such as zucchini and tomato. The herbs and vinaigrette in the salad gently balance the richness of the eel, bringing a cool, summery lightness reminiscent of Karuizawa.
Shinano Yukimasu Trout and Fennel
Seasonal Shinano Yukimasu trout is slow-cooked at a low temperature into a melting mi-cuit (a gently cooked, half-rare preparation). Its delicate flavor is complemented by fennel, whose sweet, anise-like aroma is transformed into a smooth espuma that covers the fish. The dish is simple yet bold, offering a moment of pure, melt-in-the-mouth pleasure.
Kid Goat
Kid goat is prepared in two ways to highlight its distinct character. The brochette, skewered on kuromoji (spicebush) branches, is charcoal-grilled to bring out a smoky aroma alongside the milky, gentle sweetness unique to kid goat. A soup, slowly simmered from the bones, offers a rich yet delicate flavor. Combining the grilled meat with the soup lets diners experience the way its savoriness evolves across the dish.
Pairing: Eel Terrine Pressée and Salade de Riz
The pairings are designed to complement the sweetness and umami of the eel. For an alcoholic pairing, Yukawatan selected the sake "Awa Yokuba," whose lactic aroma and mellow sweetness harmonize with the richness of the eel. The mocktail combines a light amazake made from ancient rice and buckwheat with sudachi citrus and reduced Madeira wine, creating a drink that complements the savory aroma of the eel.
An Evening That Begins with "Green Shade Apéro"
Yukawatan's summer course begins on "Green Shade Apéro," a terrace extending from the restaurant into the surrounding forest. Guests can enjoy nine colorful amuse-bouches with a dry Champagne or a special mocktail made with peach and lemon verbena. Dinner brings a cool evening breeze, while weekend lunches are set beneath dappled sunlight and birdsong, offering a moment of quiet indulgence.
Summer-Only Course Overview
Period: July 3 to September 7, 2026 (closed on certain days)
Hours: Lunch, Saturdays and Sundays only, 11:30 AM or 12:00 PM seatings; Dinner from 5:30 PM
Price: From ¥19,800 (tax included, service charge separate)
Reservations: Required, via the official website
Availability: Open to both hotel guests and day visitors
Note: Dish content and ingredients may be partially changed depending on availability
Head Chef Kazuhiro Netsu
After working at The Westin Tokyo and Mandarin Oriental Tokyo, Netsu joined Hoshino Resorts' Karuizawa Hotel Bleston Court in 2006. Convinced of the potential of regional restaurants, he became executive chef of Karuizawa Hotel Bleston Court in 2016. Since 2025, he has also served as head chef of the hotel's main dining restaurant, Bleston Court Yukawatan, where he continues to deepen the "Water Gibier" concept while pursuing his own vision for the restaurant's cuisine.
About Bleston Court Yukawatan
Bleston Court Yukawatan, the main dining restaurant at Hoshino Resorts' Karuizawa Hotel Bleston Court, is a standalone restaurant set within the forests of Karuizawa. It expresses the blessings of the forest, nurtured by water — the source of life — through a distinct perspective centered on river fish, under the concept "Water Gibier." Through a "minimal gastronomy style" in which chef and guest shape the dining experience together, diners can enjoy light yet richly flavorful French cuisine.
Address: Hoshino, Karuizawa-machi, Nagano 389-0195
Phone: 0267-41-0257
Hours: Lunch, Saturdays and Sundays only from May to October, 11:30 AM or 12:00 PM seatings; Dinner from 5:30 PM
Seats: 9 tables, 24 seats
Price: From ¥19,800 (tax included, service charge separate)
Access: 15 minutes by car from Karuizawa Station on the JR Hokuriku Shinkansen
Official website: https://yukawatan.blestoncourt.com
Official SNS: Instagram @karuizawa_yukawatan
