Sierra Resort Hotels Co., Ltd. (Head Office: Yuzawa Town, Minamiuonuma District, Niigata Prefecture, Representative Director: Reina Tomihara) will hold "Next Shinshu 2026" (read: nekusuto shinshu), a culinary festival where chefs with roots in Shinshu will collaborate across genres, on July 7, 2026 (Tue) at Hotel Sierra Resort Hakuba. This event is positioned as a sponsored event by Nagano Prefecture and a related event of the "Shinshu Destination Campaign Pre-Campaign."

Under the concept of "Gastronomy for Tomorrow [Shinshu's Food Culture, for the Next Generation]," this event is a one-night-only collaboration dinner event where chefs inspired by Shinshu's rich climate and seasons will create a special course looking towards the future. It has garnered an even greater response than the first event held on June 30, 2025. This year, the recruitment capacity of 100 people was fully booked immediately after reservations opened. The hastily added slots were also quickly filled, and we currently have 136 applicants, with general participation applications now closed.

This year, we welcome three new members, including Japan's leading Italian chef, Koji Kobayashi (Folliolina della Porta Fortuna, Karuizawa Town), bringing the total to 11 chefs who will challenge new expressions of Shinshu gastronomy in Hakuba, a location drawing global attention.

About "Next Shinshu 2026"

A one-night-only collaboration dinner where ingredients nurtured by Shinshu's nature meet the skills and sensibilities of chefs with roots in Shinshu. Chefs embodying the "now" of the culinary world will create a special course looking towards the future, inspired by the land's climate and seasons. On the stage will be carefully selected ingredients nurtured by Shinshu's climate, delivered for this special occasion. Based on tradition, with a touch of innovation – Enjoy a new expression of Shinshu gastronomy, found nowhere else, in the globally-watched land of Hakuba.

About the Course Composition

Sushi chefs, French and Italian chefs, a Shinshu ramen guru, "grill masters" specializing in wood-fired and teppanyaki, soba artisans, and pastry chefs – Specialists active in their respective fields will showcase their skills for this occasion, creating a course that transcends genres. Chef's interpretations of Shinshu ingredients and unique local cooking techniques will be presented in a series of exquisite special dishes. Sushi will be prepared and served by the master chef himself at the customers' tables. Each dish, from ramen to dessert, is an original creation for this event.

Please enjoy a unique gastronomic experience woven by the chefs' free ideas and skills.

11 Chefs Leading the Future of Shinshu

▼ Three New Shinshu Chefs Joining in 2026

Koji Kobayashi (Folliolina della Porta Fortuna)

Refined his skills at Michelin-starred restaurants in regions like Piedmont, Italy, and after opening a restaurant in Nakameguro, Tokyo, relocated to Karuizawa. He maintains a unique style of serving only one group per day with no fixed menu, earning him the title of "maverick" in the Italian culinary world. He pursues uncompromising dishes that capture the essence of ingredients, and this time, along with his partner Yoko Kobayashi, he will showcase his creative worldview on the Hakuba stage.

Fumitaka Kuroiwa (Koyasan Soba, Fumino Kura)

Originally from Takayama Village. After dedicating 15 years to perfecting soba-making techniques in Nagano City, he opened his own restaurant, "Fumino Kura," in his hometown of Takayama Village. Embodying the spirit of "coming to Takayama Village and eating Takayama Village," he pursues firm, robust country-style soba that maximizes the aroma of his self-milled buckwheat flour. He is gaining attention as a skilled practitioner in the Shinshu soba world, transforming the local landscape into a dish with his unique sensibility.

Takuya Okada (vase)

A rising star chef at the restaurant "vase" located in Miyota. After studying at renowned restaurants in various European countries and serving as chef at "quintocanto" in Osaka, he honed his skills for six years at "Crony" in Tokyo. To engage with cooking in an environment closer to producers, he moved to Nagano Prefecture in April 2024. He continues to pour his experiences and sensibilities into Shinshu ingredients, constantly challenging himself to create new dishes.

▼ Continuing Participating Chef Members

Takayoshi Kubo (Sushi Takashi)

A leading figure in Shinshu's sushi scene, he has established his unique technique of "aged Shinshu sushi." His sushi, which fuses aging techniques to condense the umami of seafood in landlocked Nagano Prefecture with local traditional ingredients, fascinates gourmets nationwide. At this event, the master chef himself will visit tables to showcase his delicate craftsmanship right before the guests' eyes. He has been featured for four consecutive years in the restaurant guide "Gault & Millau" since the 2023 edition.

Noriyuki Usui (ca’enne)

Aspired to a culinary career after graduating from university, worked at Italian restaurants in Tokyo, then moved to Italy for a three-year study abroad. He acquired authentic techniques at Michelin-starred restaurants in Piedmont and a prosciutto workshop in Emilia-Romagna. Upon returning to Japan, he opened "ca’enne" at the foot of Mount Yatsugatake in 2020. He delicately expresses the blessings of the four seasons and pursues the potential of satoyama Italian cuisine using homemade prosciutto and wood-fired cooking. In addition to being listed in "Gault & Millau" for five consecutive years, he was also selected for The Japan Times "Destination Restaurants 2024."

Ryuichi Nishimoto (MANO)

Moved to Spain at age 22 and mastered authentic wood-fired cooking. After returning to Japan and working as a chef at places like Snow Peak Land Station Hakuba, he opened "MANO" in Minami Karuizawa in July 2024. He personally ventures into the forest to gather wild ingredients such as mushrooms and mountain vegetables, and by delicately controlling the flames of burning wood, he maximizes the potential of the ingredients. Selected for The Japan Times "Destination Restaurants 2026."

Masakazu Kitazawa (Shokudo citta)

A renowned chef among local food enthusiasts, adept at using charcoal and wood fires in the popular area near Nagano Station. He runs "Shokudo citta," which offers dishes that maximize the natural flavors of meat and fish by sincerely engaging with fire, based on Italian cuisine and wine. He blends traditional local wisdom with modern sensibilities to create simple yet memorable "delicious dishes."

Yukihiko Usami (Teppanyaki Usami)

Originally from Achimura. After gaining experience at long-established hotels, he opened "Teppanyaki Usami" in Handa City, Aichi Prefecture. He is a chef who pursues strict temperature control and precise heat application on the limited stage of a teppan grill. His live performance, which presents not only the ingredients' flavors but also their aromas and sounds as part of the dish, is breathtaking, embodying "teppan gastronomy" with passion in every plate.

Kenji Tsukada (Kimuzukashiya)

Known as the "charismatic figure of Shinshu ramen," he is also a producer who revitalizes the region through ramen as an advisor to the Shinshu Ramen Tomo no Kai. With overwhelming curiosity and creativity that breaks existing molds, he incorporates French and Italian techniques into his ramen bowls. At this event, he will create a unique bowl full of surprises.

Daichi Takara (torantoroa33)

After working as a pastry chef at long-established hotels and inns, he opened his own brand "torantoroa33" in Nagano City in 2020. He is a skilled pastry chef and chocolatier known for his safe and secure creations, completely free of artificial trans fats and synthetic additives, and has gained immense popularity at events like the Valentine's exhibition "Salon du Chocolat" at Isetan Shinjuku. For this event, he is also producing the "Kankan Sable Next Shinshu ver." exclusively for hotel guests.

Mitsuisa Kanazawa (Hotel Sierra Resort Hakuba)

Group Executive Chef and Director of Sierra Resort Hotels. He is renowned for his dishes that evolve resort cuisine in Hakuba, utilizing his long-cultivated French culinary techniques and his network of Shinshu ingredients. Leveraging his experience participating in domestic and international competitions and large-scale culinary events, he will serve as the operational manager for this event. In his own cooking, he advocates for resort gastronomy that adds modern flexibility and lightness to classic techniques.

[Shinshu Ingredient Producers & Secretariat]

Producer: Keiichi Mochizuki (Fujiya Wasabi Farm)

A fourth-generation farmer who cultivates exquisite Hon-wasabi in a flatland wasabi field, utilizing the spring water selected as one of Japan's Top 100 Famous Waters in Azumino. A challenger with the slogan "From Azumino to the World with Wasabi," his activities extend beyond cultivation. Using the groundwater from the Northern Alps, he raises "Wasabi Field Salmon" and has also succeeded in breeding sturgeon. This year, he is enthusiastically releasing "Azumino Caviar" to present Shinshu's terroir to the world in new ways.

Secretariat: Tomomasa Kobayashi (Promite Co., Ltd.)

Through his main business of wholesale meat and food products, he engages in activities connecting Shinshu producers and chefs. He has been involved in this project since its inception in the first year and provides comprehensive support for event planning and operation as the secretariat.

About Drinks: Produced by "Made in Shinshu"

We will propose pairings of carefully selected Japanese sake and wines, primarily from Shinshu, to complement the dishes. Two individuals well-versed in various "Made in Shinshu" products will produce the special drinks for the evening. You can choose between alcoholic or non-alcoholic pairings.

Kazuya Wakabayashi (Sakeno Ikusaya)

The 11th generation owner of "Sakeno Ikusaya," located in Chikuma City. For 30 years, he has been committed to "sake that makes you smile when you drink it," personally visiting sake brewers and delivering satisfying premium sakes filled with passion and stories to consumers.

Hosumi Iwai (Yudasaka Iwai-do Shoten)

A skilled professional who worked at wine bars and high-end restaurants in Tokyo before serving for many years as chef-sommelier at Kagurazaka L'alliance. In 2022, he opened the wine shop "Yudasaka Iwai-do Shoten" in Shimosuwa Town, Nagano Prefecture. He approaches the essence of wine with "knowledge" and "intuition," and conveys the charm of wine from his unique perspective.

Sierra Resort Hotels Pairing Team

Our beverage selectors, who manage over 2,000 bottles of wine and sake at all times in our French, Chinese, and meat specialty restaurants, and who propose special bottles and memorable drinks for every occasion, will be in charge of selecting the non-alcoholic drinks for this event.

Event Outline

Date and Time: July 7, 2026 (Tue) Part 1 17:00~ / Part 2 20:00~ (Doors open 15 minutes before each session)

Venue: Hotel Sierra Resort Hakuba (14863-6 Hokujo, Hakuba Village, Kitaazumi District, Nagano Prefecture)

Capacity: 50 people per session (100 people total) *Reservations are now closed, including additional slots.

Price: ¥33,000 per person (tax included) + Pairing Drink (choose from below)

Alcohol ¥8,800 (tax included) or Non-alcoholic ¥4,400 (tax included)

*A separate 10% service charge will be applied to both food and drinks.

Benefits for Hotel Guests: 1 Special Breakfast provided by Next Shinshu participating chefs

2 Gift of torantoroa33 Kankan Sable Next Shinshu ver.

[Inquiries Regarding This Matter]

Sierra Resort Hotels Co., Ltd. Public Relations

TEL: 0261-72-3250 (Hotel Sierra Resort Hakuba)

E-mail: hakuba@sierra.ne.jp

Official Website (Event Announcement Page): https://sierraresort.jp/hakuba/news/71/

*Information contained in this release is current as of July 1, 2026.

FACT BOX

  • Source: PR TIMES
  • Category: Event
  • Organizations: vase / ca’enne / MANO