【Hoshino Resorts Karuizawa】Offering 'Yama no Kaiseki' Early Summer Limited Menu Featuring Seasonal Char, Abalone, and Wild Vegetables, Reflecting Karuizawa's Fresh Green Scenery

Hoshino Resorts, where each facility offers an overwhelmingly extraordinary experience with a unique theme. At 'Nihonryori Kasuke,' the main dining restaurant of 'Hoshino Resorts Karuizawa,' the birthplace of Hoshino Resorts in Nagano Prefecture, the 'Yama no Kaiseki' early summer limited menu will be offered from May 1 to June 30, 2026. 'Yama no Kaiseki' is a cuisine centered on seasonal mountain and river delicacies nurtured by Shinshu's rich natural environment. This menu features char, abalone, refreshing white zuiki, and wild vegetables in season during early summer, prepared in a Japanese culinary style. Early summer in Karuizawa, when the fresh greenery is most beautiful. This is a blissful dining experience that allows guests to savor its vitality with their eyes, tongue, and aroma.

About the seasonal dinner 'Yama no Kaiseki'
At 'Nihonryori Kasuke,' the main dining restaurant of Hoshino Resorts Karuizawa, 'Yama no Kaiseki,' a Japanese cuisine with a natural charm using seasonal ingredients, is offered. Shinshu's rich flavors include wild vegetables, highland vegetables, mushrooms, gibier, and river fish. At Nihonryori Kasuke, with the desire to maximize the potential of local ingredients, we offer dishes that express the changing seasons of Karuizawa, utilizing cooking methods that bring out the original flavors of the ingredients. The mountain ingredients sometimes play a leading role, and sometimes a supporting role, valuing the harmony created by the 'exquisite combinations' of ingredients and seasonings.

【Introduction to the Early Summer Menu】
■ Appetizer: Ryokuaoi
This appetizer features abalone, white zuiki, and okra, which are in season in early summer. The abalone, steamed in sake and kelp, has a subtle aroma of the sea and a plump tenderness, complementing the fresh, crisp texture of the white zuiki. Colorful agar jelly, tinted purple by Okinawan spinach, is topped with grated jade-green okra, expressing hydrangeas wet with rain. It is a refreshing dish where the original flavors of the ingredients are enhanced by the refreshing aroma of Okinawan spinach and okra.

■ Changing Dish: Rikka
Changing dish, Rikka, expressing early summer mountains and rivers.