RISONARE's Summer-Only Dinner 'OTTO SETTE' Celebrates Melons, Peaches, and Seasonal Sea & River Delicacies
Key facts
- RISONARE's Summer-Only Dinner 'OTTO SETTE' Celebrates Melons, Peaches, and Seasonal Sea & River Delicacies
- RISONARE's main dining concept 'OTTO SETTE' launches a summer-limited dinner course across four locations—Tomamu, Yatsugatake, Shimonoseki, and Nasu—featuring local seasonal ingredients such as Hokkaido melons, Yamanashi peaches, Shimonoseki fugu, and Nasu ayu, reimagined through Italian culinary techniques.
- Source: PR Times
- Date: June 17, 2026
Direct answer
RISONARE's main dining concept 'OTTO SETTE' launches a summer-limited dinner course across four locations—Tomamu, Yatsugatake, Shimonoseki, and Nasu—featuring local seasonal ingredients such as Hokkaido melons, Yamanashi peaches, Shimonoseki fugu, and Nasu ayu, reimagined through Italian culinary techniques.
- Citation
- RISONARE's Summer-Only Dinner 'OTTO SETTE' Celebrates Melons, Peaches, and Seasonal Sea & River Delicacies (June 17, 2026), PR Times
- Source
- PR Times
- Date
- June 17, 2026
RISONARE's main dining concept 'OTTO SETTE' launches a summer-limited dinner course across four locations—Tomamu, Yatsugatake, Shimonoseki, and Nasu—featuring local seasonal ingredients such as Hokkaido melons, Yamanashi peaches, Shimonoseki fugu, and Nasu ayu, reimagined through Italian culinary techniques.
📋 Article Processing Timeline
- 📰 Published: June 17, 2026 at 21:00
- 🔍 Collected: June 17, 2026 at 12:18
- 🤖 AI Analyzed: June 17, 2026 at 12:44 (26 min after Collected)
Cold Capellini with Red-Fleshed Melon and Toki-shirasu (RISONARE Tomamu)
OTTO SETTE (Otto Sette), the main dining restaurant at RISONARE, operates across four locations: Tomamu, Yatsugatake, Shimonoseki, and Nasu. Each venue offers a unique dining experience that blends regional ingredients and culinary traditions with authentic Italian cuisine, rooted in the local terroir and food culture.
For the summer-limited dinner course, the menu features seasonal highlights such as Hokkaido melons, summer venison, juicy peaches, abundant seafood, and ayu (sweetfish), each dish crafted to reflect the summer landscape of its region. Guests can enjoy RISONARE’s signature summer flavors, where local ingredients meet Italian culinary artistry.
About 'OTTO SETTE'
The name 'OTTO SETTE' comes from the Italian words for '8' (Otto) and '7' (Sette). 'Otto' symbolizes Yatsugatake, the first RISONARE resort to open, while 'Sette' represents the seven artisanal producers who supply ingredients. The restaurant was created with the vision of celebrating regionally unique ingredients.
Interior of OTTO SETTE SHIMONOSEKI at RISONARE Shimonoseki
RISONARE Tomamu (Hokkaido)
The concept of 'OTTO SETTE TOMAMU' is 'Bella Combinazione' (Beautiful Combination) in Italian. 'Beauty' here refers to maximizing Hokkaido’s diverse seasonal ingredients through innovative pairings that create new flavors. Carefully selected ingredients are combined in surprising ways, creating a harmony between Italian culinary traditions and Hokkaido’s natural bounty—resulting in tastes that transcend imagination.
Cold Capellini with Red-Fleshed Melon and Toki-shirasu
A chilled pasta reimagining of the classic Italian 'prosciutto and melon,' starring Hokkaido’s iconic summer melon.
The sauce, made luxuriously from ripe melon flesh and juice, is paired with 'Toki-shirasu,' a rare summer salmon. As the cloche (lid) is lifted, the aroma of smoked fish enhances the melon’s rich sweetness and the salmon’s umami, creating a memorable dish.
Venison Cartoccio
A main course highlighting the delicate flavor and light texture of summer venison. Inspired by deer’s preference for bamboo grass (sasa), the dish uses the Italian 'cartoccio' method—baking ingredients in parchment paper.
Upon opening, the fragrant aroma of sasa fills the air, complementing the juicy, flavorful venison.
Served with an eggplant and venison ragù gratin made with mozzarella cheese from Farm Hoshino (*1).
*1 An agricultural project at the resort under the concept of 'Travel × Farming'
RISONARE Yatsugatake (Yamanashi Prefecture)
The concept of 'OTTO SETTE' here is 'Vino e Verdura' (Wine and Vegetables), combining the Italian words for wine and vegetables. From appetizer to dessert, the menu features vegetables grown with the blessings of the region, expressing the terroir of Yatsugatake through Italian cuisine.
Peach Gazpacho
A chilled soup starring Yamanashi’s peaches, which lead Japan in production, blended with summer vegetables like celery, cucumber, and bell pepper.
The refreshing sweetness of the vegetables pairs with the creamy richness of burrata cheese and the juicy texture of peaches, creating a dish perfect for summer.
Cold Capellini with Peaches and Tomatoes
A cold pasta dish with a sauce made from peaches and tomatoes, which become sweeter in summer.
The saltiness of prosciutto adds a savory accent, harmonizing the peach’s gentle sweetness and the tomato’s delicate umami—a refreshing flavor ideal for hot days.
RISONARE Shimonoseki (Yamaguchi Prefecture)
The concept of 'OTTO SETTE SHIMONOSEKI' is 'Il Fascino Di Fugu' (The Charm of Fugu), celebrating Shimonoseki’s famed pufferfish. Fugu is used in every course, from appetizer to main, utilizing not only the flesh but also the skin and bones to extract its full umami.
The menu incorporates summer squid and citrus fruits like lemon and natsu-mikan to create refreshing dishes that highlight both the elegance of fugu and the vibrancy of summer.
Tajarin with Fugu and Squid
A pasta dish combining the firm, sweet texture of summer squid with the delicate umami of fugu.
Finished with 'fugu no ko,' a fermented miso made from fugu ovaries, adding depth and richness. The bright aroma of lime adds a refreshing accent, making it a perfect summer dish.
Fugu Saltimbocca
A main course inspired by the Italian classic 'Saltimbocca' (*2), layering fugu fillet with beef prosciutto.
A rich sauce made with white wine and butter is balanced with the bright acidity of lemon and capers, along with herbal notes, enhancing the subtle umami of fugu and the harmony of the dish.
*2 A traditional Roman meat dish where veal is layered with prosciutto and sage, then pan-seared
RISONARE Nasu (Tochigi Prefecture)
The concept of 'OTTO SETTE NASU' is 'Regione × Regione' (Region × Region), blending the food cultures and ingredients of Nasu and Italy. RISONARE Nasu is an 'agriturismo resort' centered on farm experiences, where guests engage with local agriculture. The dinner menu uses vegetables grown by hotel staff and house-made rice, combining Tuscan culinary techniques with Nasu’s seasonal produce and dairy.
Pinzimonio from the Farm
A chilled appetizer showcasing vibrant summer vegetables grown under the sun. Freshly harvested vegetables from the on-site 'Agri Garden' and seasonal local ingredients are arranged on a single plate.
Guests can enjoy crisp raw vegetables by hand, paired with a cool bagna cauda. A refreshing taste that captures the essence of a highland summer.
Federini with Ayu and Cucumber
A light, refreshing pasta featuring 'ayu' (sweetfish), a seasonal river fish, and cucumber. Delicate federini is tossed with cucumber sauce, enhanced with 'uruka' (fermented ayu), and finished with genovese sauce.
The slight bitterness and crispy texture of fried ayu add contrast, creating a light, summery dish.
Main Dining 'OTTO SETTE' Overview
Reservation: Required via official website
RISONARE Tomamu: https://www.snowtomamu.jp/summer/ottosette/
RISONARE Nasu: https://hoshinoresorts.com/ja/hotels/risonarenasu/dining/12889/
RISONARE Yatsugatake: https://hoshinoresorts.com/jp/sp/ottosette/
RISONARE Shimonoseki: https://hoshinoresorts.com/ja/hotels/risonareshimonoseki/sp/ottosett
OTTO SETTE (Otto Sette), the main dining restaurant at RISONARE, operates across four locations: Tomamu, Yatsugatake, Shimonoseki, and Nasu. Each venue offers a unique dining experience that blends regional ingredients and culinary traditions with authentic Italian cuisine, rooted in the local terroir and food culture.
For the summer-limited dinner course, the menu features seasonal highlights such as Hokkaido melons, summer venison, juicy peaches, abundant seafood, and ayu (sweetfish), each dish crafted to reflect the summer landscape of its region. Guests can enjoy RISONARE’s signature summer flavors, where local ingredients meet Italian culinary artistry.
About 'OTTO SETTE'
The name 'OTTO SETTE' comes from the Italian words for '8' (Otto) and '7' (Sette). 'Otto' symbolizes Yatsugatake, the first RISONARE resort to open, while 'Sette' represents the seven artisanal producers who supply ingredients. The restaurant was created with the vision of celebrating regionally unique ingredients.
Interior of OTTO SETTE SHIMONOSEKI at RISONARE Shimonoseki
RISONARE Tomamu (Hokkaido)
The concept of 'OTTO SETTE TOMAMU' is 'Bella Combinazione' (Beautiful Combination) in Italian. 'Beauty' here refers to maximizing Hokkaido’s diverse seasonal ingredients through innovative pairings that create new flavors. Carefully selected ingredients are combined in surprising ways, creating a harmony between Italian culinary traditions and Hokkaido’s natural bounty—resulting in tastes that transcend imagination.
Cold Capellini with Red-Fleshed Melon and Toki-shirasu
A chilled pasta reimagining of the classic Italian 'prosciutto and melon,' starring Hokkaido’s iconic summer melon.
The sauce, made luxuriously from ripe melon flesh and juice, is paired with 'Toki-shirasu,' a rare summer salmon. As the cloche (lid) is lifted, the aroma of smoked fish enhances the melon’s rich sweetness and the salmon’s umami, creating a memorable dish.
Venison Cartoccio
A main course highlighting the delicate flavor and light texture of summer venison. Inspired by deer’s preference for bamboo grass (sasa), the dish uses the Italian 'cartoccio' method—baking ingredients in parchment paper.
Upon opening, the fragrant aroma of sasa fills the air, complementing the juicy, flavorful venison.
Served with an eggplant and venison ragù gratin made with mozzarella cheese from Farm Hoshino (*1).
*1 An agricultural project at the resort under the concept of 'Travel × Farming'
RISONARE Yatsugatake (Yamanashi Prefecture)
The concept of 'OTTO SETTE' here is 'Vino e Verdura' (Wine and Vegetables), combining the Italian words for wine and vegetables. From appetizer to dessert, the menu features vegetables grown with the blessings of the region, expressing the terroir of Yatsugatake through Italian cuisine.
Peach Gazpacho
A chilled soup starring Yamanashi’s peaches, which lead Japan in production, blended with summer vegetables like celery, cucumber, and bell pepper.
The refreshing sweetness of the vegetables pairs with the creamy richness of burrata cheese and the juicy texture of peaches, creating a dish perfect for summer.
Cold Capellini with Peaches and Tomatoes
A cold pasta dish with a sauce made from peaches and tomatoes, which become sweeter in summer.
The saltiness of prosciutto adds a savory accent, harmonizing the peach’s gentle sweetness and the tomato’s delicate umami—a refreshing flavor ideal for hot days.
RISONARE Shimonoseki (Yamaguchi Prefecture)
The concept of 'OTTO SETTE SHIMONOSEKI' is 'Il Fascino Di Fugu' (The Charm of Fugu), celebrating Shimonoseki’s famed pufferfish. Fugu is used in every course, from appetizer to main, utilizing not only the flesh but also the skin and bones to extract its full umami.
The menu incorporates summer squid and citrus fruits like lemon and natsu-mikan to create refreshing dishes that highlight both the elegance of fugu and the vibrancy of summer.
Tajarin with Fugu and Squid
A pasta dish combining the firm, sweet texture of summer squid with the delicate umami of fugu.
Finished with 'fugu no ko,' a fermented miso made from fugu ovaries, adding depth and richness. The bright aroma of lime adds a refreshing accent, making it a perfect summer dish.
Fugu Saltimbocca
A main course inspired by the Italian classic 'Saltimbocca' (*2), layering fugu fillet with beef prosciutto.
A rich sauce made with white wine and butter is balanced with the bright acidity of lemon and capers, along with herbal notes, enhancing the subtle umami of fugu and the harmony of the dish.
*2 A traditional Roman meat dish where veal is layered with prosciutto and sage, then pan-seared
RISONARE Nasu (Tochigi Prefecture)
The concept of 'OTTO SETTE NASU' is 'Regione × Regione' (Region × Region), blending the food cultures and ingredients of Nasu and Italy. RISONARE Nasu is an 'agriturismo resort' centered on farm experiences, where guests engage with local agriculture. The dinner menu uses vegetables grown by hotel staff and house-made rice, combining Tuscan culinary techniques with Nasu’s seasonal produce and dairy.
Pinzimonio from the Farm
A chilled appetizer showcasing vibrant summer vegetables grown under the sun. Freshly harvested vegetables from the on-site 'Agri Garden' and seasonal local ingredients are arranged on a single plate.
Guests can enjoy crisp raw vegetables by hand, paired with a cool bagna cauda. A refreshing taste that captures the essence of a highland summer.
Federini with Ayu and Cucumber
A light, refreshing pasta featuring 'ayu' (sweetfish), a seasonal river fish, and cucumber. Delicate federini is tossed with cucumber sauce, enhanced with 'uruka' (fermented ayu), and finished with genovese sauce.
The slight bitterness and crispy texture of fried ayu add contrast, creating a light, summery dish.
Main Dining 'OTTO SETTE' Overview
Reservation: Required via official website
RISONARE Tomamu: https://www.snowtomamu.jp/summer/ottosette/
RISONARE Nasu: https://hoshinoresorts.com/ja/hotels/risonarenasu/dining/12889/
RISONARE Yatsugatake: https://hoshinoresorts.com/jp/sp/ottosette/
RISONARE Shimonoseki: https://hoshinoresorts.com/ja/hotels/risonareshimonoseki/sp/ottosett
FAQ
When does the OTTO SETTE summer limited dinner end?
Typically from July to early September. Please check each location’s official website.
Are there kid-friendly menu options?
Yes, adjusted dishes and vegetable-focused options are available for children.
Can you accommodate food allergies?
Please inform us at the time of reservation. We will do our best to accommodate.
Is there a dress code?
Smart casual is recommended. Jackets are not required.
Is parking available?
Yes, free parking is available at all RISONARE locations.