Hoshinoya Karuizawa will offer new summer dishes for a limited time from July 1st to August 31st, 2021.
In Shinshu, there is a local food called “Yatara” that is made by combining summer vegetables such as cucumber and myoga with fermented foods such as radish miso-zuke. The new dishes are focusing on “fermented food,” which are said to enhance immunity.
This will be served at the terrace of Japanese Cuisine Kasuke. Kasuke’s seating area runs parallel to the terraced hill, which is visible from the floor-to-ceiling windows. These architectural elements bring to mind a traditional rural landscape, with the hill representing rice fields, the corridor and seating area symbolizing a river and its bed, and the walls representing distant mountains.
HOSHINOYA Karuizawa, a resort village hidden from the world by forests and a river. The setting is at once unfamiliar and comforting. Rivulets cascading down a terraced hill. Stone walls standing with quiet majesty. Terraces that recall traditional Japanese homes and windows designed to frame the surrounding nature.
Natsuryoju is a breakfast that combines summer vegetables and fermented foods and is packed in three layers. Summer vegetable sushi made with vinegared rice chopped with Shinshu’s local food “Sunki-zuke” made by lactic fermentation, sushi with sweet sake, summer vegetables such as tomatoes, and soup stock with red wine. Along with the new dishes, the resort will offer 5 types of drinks.
Location: Hoshinoya Karuizawa Main Dining “Japanese Cuisine Kasuke”
Period: July 1st-August 31st, 2021
Price: 9,000 yen per person
Hoshino, Karuizawa-machi, Kitasaku-gun, Nagano, 389-0194
