Hoshinoya Karuizawa Introduces 'Shinshu Fermented Seiro' – A Seasonal Dining Experience Featuring Matsutake Mushrooms and Game Meat, Enhanced by Fermentation, at the Terraced Rice Field Lounge

Shinshu Fermented Seiro

Hoshinoya, a brand where each property delivers an extraordinary escape through unique themes, begins its journey in Nagano Prefecture at Hoshinoya Karuizawa. From September 1 to November 30, 2026, the property will introduce the 'Shinshu Fermented Seiro' at its Terraced Rice Field Lounge—a seasonal dining experience that highlights autumn’s fleeting beauty. This steamed basket meal elevates seasonal ingredients like matsutake mushrooms and game meat through the power of fermentation. Featuring locally sourced ingredients such as chestnuts and persimmons, the meal is served alongside fermented azuki kinton (sweet paste) and a premium sparkling wine pairing, offering guests an elegant midday retreat surrounded by autumn foliage.

Background

Nagano Prefecture, surrounded by mountains on all sides, has long cultivated a rich fermentation culture—miso, soy sauce, and pickles—as a means of preserving food through harsh winters (*1). This tradition of daily fermentation (*2) remains a cornerstone of healthy living in Japan’s long-lived prefecture (*3). By combining Shinshu’s heritage of fermentation with the delicate cooking method of steaming in bamboo baskets—which preserves nutrients and natural flavors—we aim to create a new culinary experience that nurtures both body and soul as autumn deepens.

*1: From Nagano Prefecture’s official website, 'Fermentation and Longevity'

*2: From the Nagano Food Manufacturing Industry Promotion Council, 'Fermentation for Longevity'

*3: From Nagano Prefecture’s official website, 'Health and Longevity in Nagano'

Feature 1: 'Shinshu Fermented Seiro' – A Fusion of Seasonal Luxury and Fermentation Culture

A steamed basket highlighting the aroma of matsutake and the rich flavor of venison

This exclusive lunch, limited to one group per day, features autumn’s finest ingredients, including the king of seasonal flavors—matsutake mushrooms—and venison slow-fermented and grilled with aromatic koji. Guests can also enjoy seasonal dishes such as 'Kaki no Furofuki' (persimmon simmered in yuzu miso) and 'Chestnut and Mushroom Okowa' (steamed rice with mushrooms). Enhanced with 'mushroom salt koji'—a concentrated expression of fermentation wisdom—and 'edamame white vinegar with mascarpone,' the meal elevates the natural flavors of each ingredient. Every bite offers a rich harmony of autumn’s deepening essence.

Feature 2: Savoring 'Fermented Azuki Kinton' at a Premium Seat Overlooking the Terraced Fields

'Fermented Azuki Kinton' made with satsuma sweet potatoes, served at the Terraced Rice Field Lounge

As Hoshinoya Karuizawa transforms into autumn hues, the iconic Terraced Rice Field Lounge offers a sweet finale to the meal: 'Fermented Azuki Kinton.' This dessert captures the pure flavor of azuki beans through fermentation, paired with a smooth, kneaded satsuma sweet potato paste. The delicate sweetness of fermented azuki and the moist texture of the kinton create a refined confection.

Feature 3: Pairing with Rare 'Long-Aged Sparkling Wine'

Sparkling wine pairing

Complementing the soft, steamed textures of the seiro dishes, Hoshinoya Karuizawa serves a full bottle of Shinshu’s world-class sparkling wine. The limited-edition 'Solarius' is crafted entirely from Shiojiri-grown Chardonnay, aged for 60 months, and hand-finished bottle by bottle. Its naturally dry, crisp finish and aged complexity harmonize beautifully with the gentle sweetness and delicate mouthfeel of the steamed dishes. The fine bubbles further enhance the umami of fermentation, offering a pairing unique to this region.

Overview of 'Shinshu Fermented Seiro'

Period: September 1 – November 30, 2026 (excluding certain dates)

Serving Time: 1:00 PM onwards

Price: ¥15,000 per person (including tax and service charge) *Accommodation fee separate

Includes: Shinshu Fermented Seiro, Fermented Azuki Kinton, one full bottle of sparkling wine

Capacity: One group per day (up to two guests)

Reservation: Via official website (https://hoshinoresorts.com/en/hotels/hoshinoyakaruizawa/)

Deadline: Up to 5 days before the visit

Eligibility: Overnight guests of Hoshinoya Karuizawa only

Reservation Opens: July 1, 2026

Note: Menu and ingredients may change due to availability.

Hoshinoya Karuizawa

A retreat nestled in a valley village, where private rooms surround water features and seasonal changes are visible from the terrace. Located adjacent to the Karuizawa Wild Bird Forest, this resort offers a serene, nature-rich environment for rest and relaxation.

Hoshinoya Karuizawa – Facility Overview

Address: 389-0194, Hoshino, Karuizawa-machi, Nagano Prefecture

Phone: 050-3134-8091 (Hoshinoya Reservation Center)

Rooms: 77 rooms • Check-in: 3:00 PM / Check-out: 12:00 PM

Rates: From ¥170,000 per night (per room, including tax and service charge, meals not included)

Access: Approx. 15 minutes by car from JR Karuizawa Station; approx. 40 minutes from Usui-Karuizawa IC

Shuttle bus available from Nakakaruizawa Station on the Shinano Railway

URL: https://hoshinoresorts.com/en/hotels/hoshinoyakaruizawa/

About Hoshinoya

Under the concept of 'The Front-Row Seat to the Moment,' Hoshinoya properties deliver overwhelming, everyday escapes through original themes. Each resort, located both in Japan and abroad, intricately weaves local climate, history, and culture to offer guests an unforgettable experience unique to the season. In 2025, the brand celebrates its 20th anniversary. In June 2026, 'Hoshinoya Nara Prison,' utilizing a nationally designated cultural asset, will open. 'Hoshinoya Asuka' is scheduled to open in 2027.

URL: https://hoshinoresorts.com/en/brands/hoshinoya/