Yunoyama Sosuikyo, a luxury villa-style accommodation operated by AQUAIGNIS, has launched a limited-time plan titled "Strawberry Culinary Journey: From Farm to Fine Dessert." Running through March 31, 2026, this exclusive experience combines strawberry harvesting, hands-on dessert creation with a world champion pâtissier, and refined dining.
A New Vision for Experiential Travel
Yunoyama Sosuikyo has long offered guests a chance to disconnect from daily life, immersing themselves in nature and local ingredients. This new plan reflects a broader shift in travel preferences toward participatory, hands-on experiences rather than passive sightseeing.
The plan centers on TSUJIGUCHI FARM, AQUAIGNIS's sister facility, where 22 varieties of strawberries are cultivated. Guests don't simply taste the fruit; they explore the distinct flavors and aromas of different varieties, learning about the care and time invested in growing each one.
With a world-renowned pâtisserie located on-site, guests can transform their hand-picked strawberries into refined desserts, experiencing firsthand how ingredients become culinary expressions. Combined with Yunoyama Sosuikyo's accommodations and curated dining options, the experience creates a cohesive, memorable journey.
Plan Details
Strawberry Harvesting at TSUJIGUCHI FARM (22 Varieties)
TSUJIGUCHI FARM embodies world-renowned pâtissier Hironobu Tsujiguchi's philosophy: "True flavor begins with the ingredients." The farm cultivates 22 strawberry varieties, each with unique characteristics. During the strawberry-picking experience, guests can harvest five varieties of their choice.
Transportation to TSUJIGUCHI FARM is provided by Yunoyama Sosuikyo staff.
Dessert-Making Workshop with World Champion Pâtissier
Guests bring their harvested strawberries to Confiture H, Chef Tsujiguchi's pâtisserie at AQUAIGNIS, where they craft their own desserts under expert guidance.
The dessert featured in this experience was specially designed by Masanori Hata, Executive Chef of Confiture H and 2025 World Pastry Champion. Chef Hata created this recipe to maximize the natural flavors of the strawberries and engage all five senses. He personally guides participants through the workshop, offering a rare opportunity to learn from a world-class professional.
Masanori Hata
Born in Gujo City, Gifu Prefecture in 1982. After graduating from Tsuji Culinary Institute, Chef Hata worked as an instructor and at various pâtisseries and hotels before joining AQUAIGNIS Confiture H in 2012. He currently serves as Executive Chef. In January 2025, he led Japan's national team to victory at the World Pastry Championship, specializing in chocolate sculpture and restaurant desserts.
Exclusive Plan Souvenirs
Plan participants receive carefully selected farm-fresh strawberries and three premium toppings from Confiture H: caramel jam, sablé cookies, and Amanatsu (Japanese citrus) financiers made with Mie Prefecture fruit.
Premium Strawberries
Professionally selected, perfectly ripe fruit to take home
Caramel Jam
Rich, luxurious jam that pairs perfectly with strawberries
Sablé
Popular butter cookies from Confiture H
Amanatsu Financiers
Baked confections featuring Mie Prefecture citrus
Plan Overview: "Strawberry Culinary Journey"
Period: February 1 to March 31, 2026 (check-in dates)
Price: From ¥54,000 per person (based on double occupancy)
Inclusions:
- Accommodation (Yunoyama Sosuikyo)
- Strawberry picking experience (TSUJIGUCHI FARM)
- Dessert-making workshop (Confiture H)
- Dinner (choice of HINOMORI, Unagi Yondaime Kikukawa, Roan Nukumi, or Sala Bianca al.Ché-cciano)
- Breakfast (Sobakiri Ishigaki)
- Souvenir set (strawberries and specialty toppings)
About Yunoyama Sosuikyo
Located at the base of Yunoyama Onsen in Mie Prefecture, Yunoyama Sosuikyo is a collection of 12 private villas operated by AQUAIGNIS.
Each villa is crafted using eight natural materials: earth, stone, plaster, wood, lacquer, washi paper, glass, and iron. The architecture resonates quietly with nature, offering distinct aesthetics from villa to villa, much like walking through an art museum. Stripped of excess decoration, the spaces emphasize material textures, light, and shadow, gradually opening guests' senses.
Yunoyama Sosuikyo invites travelers to step away from the noise of daily life and spend time in stillness and refinement, creating space for reflection and renewal.
