HOSHINOYA Karuizawa, a luxury hotel in Nagano Prefecture, will be offering Gibier Oden course from 1 December 2021 to 28 February 2022. Oden is a winter comfort food in Japan, where different ingredients such as fish cakes, deep-fried tofu, hard-boiled eggs, etc. are stewed in broth of bonito flakes and konbu (sea kelp). In Japanese cuisine, the broth is a vital part of wholesome flavors so it is an important element, and it can be said that the chef’s culinary skills are put to the test with how they create their broth. At HOSHINOYA Karuizawa, guests can enjoy oden using gibier, wild game meat, from counter seats in a private space exclusive to a group of guests per night. A chef will be at the counter to make the finishing touches of each dish and will serve as a storyteller to share the stories of culinary techniques unique to gibier. In addition, the course meal will be paired with local sake. Guests can enjoy a special time to savor gibier oden and learn about the Japanese culinary techniques.
In Nagano, wild game such as deer and boar has been passed down as one of the food cultures since old times. Also, the hunting season is generally open from November 15th, so winter is the season for gibier. Gibier oden is a menu available only during winter at HOSHINOYA Karuizawa as part of a purpose to share this local food culture. The characteristic of gibier oden is how each kind of gibier, such as wild boar, quail, and rabbit, is prepared using cooking methods that bring out each flavor and is completed with the presence of broth of dried deer meat. In the hopes for guests to discover the deep flavors of gibier, this gibier oden course is presented at counter seats where the stories of the dishes are told by chefs.
Characteristics of Gibier Oden Course
1)Private space for a pair per night
The Gibier Oden Course is exclusive to a group every night. A private house within the premise of HOSHINOYA Karuizawa will be available for the night. It is a space where guests can take spend a laid-back dining experience with a night view of the waters outside the window. A chef will be at the counter to make the finishing touches of each dish and will serve as a storyteller to share the stories of culinary techniques unique to gibier. Guests can enjoy a special time to savor gibier oden and learn about Japanese culinary techniques.
2)Course meal to enjoy gibier to the fullest
Gibier Oden is a dish where more than 6 kinds of gibier and vegetables are simmered in broth of dried deer meat. Each kind of gibier is prepared using cooking methods that bring out each flavor. Every dish in the course uses gibier either in the form of meat or broth. The course starts with a serving of broth using dried deer meat over freshly shaved dried deer flakes. By slowly pouring the broth over, an aroma similar to that of rich consommé will fill the room. Next, tomato stewed in broth and grilled deer meat will be served. The main course will be braised bear meat with cold dried daikon radish and aromatic vegetables topped with heated bear lard. The main course is served with flavored rice cooked with broth, dried deer flakes, dried shiitake mushrooms, and other ingredients from the mountain. The course is made for guests to enjoy gibier to the fullest.
3)Gibier Oden Course paired with local sake
Sake local to Nagano Prefecture, “Kurosawa Junmai Ginjo 2016” will be paired with the Gibier Oden Course. Made following a traditional method, this sake has a sharp taste and lingers on the tongue. For the starters, the cold sake at a temperature of about 10 degrees Celsius will be served to match with the refreshing taste of the dishes. For the main course, warm sake at a temperature of about 45 degrees Celsius will be served so that the wholesome flavors of the sake can be enjoyed. The flavors of the oden course meal are enhanced by sake of different temperatures.
Gibier Oden Course in a glance
Period: 1 December 2021 – 28 February 2022
Price: 36,300 JPY per person (includes tax and service charge)
Price includes: Gibier oden course meal, “Kurosawa Junmai Ginjo 2016” (cold and warm temperatures, each 180 ml)
Capacity: 1 group per night (maximum of 2 people per group)
Available to: Guests staying at HOSHINOYA Karuizawa
Reservation: required by 10 days before the day of reservation
Others: Menu is subject to change depending on the availability of ingredients.
Address: Hoshino, Karuizawa-machi, Kitasaku-gun, Nagano 389-0194
Price: Starting from 102,000 JPY per night per room (includes tax and service charge, excludes meals)
Directions: Approximately 15 minutes by car from Karuizawa Station
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