[Bleston Court Yukawatan] Summer-Limited Course Featuring the "Water Gibier" Concept, Offering New Flavors of Eel, Shinano Trout, and Young Goat

Appetizer: Enjoying Eel, Familiar to Japanese Palates, in French Cuisine

"Hoshino Resorts Karuizawa Hotel Bleston Court"'s main dining, "Bleston Court Yukawatan," will offer a summer-limited course from July 3 to September 7, 2026. Yukawatan (hereinafter, Yukawatan) embraces the culinary concept of "Water Gibier," which uniquely expresses the bounty of the forest nurtured by water, the source of life, with a focus on river fish.

This summer, the course includes eel press terrine served with a summer vegetable salad-de-riz (rice salad), mi-cuit of Shinano trout covered in fennel espuma, and charcoal-grilled young goat with a rich soup. Guests can savor a refreshing and deeply flavorful moment, starting with "Midori-kage no Apéro" that evokes the breath of the forest.

Eel and Rice

Eel press terrine (left) and salad-de-riz (right)

Eel, familiar to Japanese people, has also been a long-standing delicacy in France. At Yukawatan, eel is steamed and grilled to a fluffy texture, then finished as a press terrine with rich foie gras and a flavorful red wine jelly. It is served with a refreshing salad-de-riz, studded with colorful summer vegetables such as zucchini and tomatoes. The rich oils of the eel are gently enveloped by the crisp acidity of the salad's herbs and vinaigrette, bringing the coolness of a Karuizawa summer.

Shinano Trout and Fennel

Shinano trout mi-cuit hidden beneath fennel espuma

Seasonal Shinano trout is slowly cooked at a low temperature to achieve a melt-in-your-mouth mi-cuit (medium-rare) texture. The delicate umami of the Shinano trout is enhanced by fennel, which has a sweet and refreshing aroma similar to the spice anise. Fennel is transformed into a smooth espuma, artfully draped over the Shinano trout. This simple yet bold dish offers a blissful melt-in-your-mouth experience.

Young Goat

Tender young goat brochettes (left) and a rich soup (right)

This dish features young goat prepared in two ways, highlighting its unique characteristics. The brochettes, skewered on kuromoji branches, offer a smoky aroma from charcoal grilling, complemented by the milky sweetness characteristic of young goat. The soup, simmered slowly from the bones, has a deep yet gentle flavor. By combining the grilled meat with the soup, guests can experience a delightful evolution of flavors.

Pairing Introduction (Eel Press Terrine and Salad-de-riz)

Sake "Awakoba" (left) and an original non-alcoholic cocktail based on amazake (right)

Pairings designed to complement the sweetness and umami of the eel. For alcoholic pairings, "Awakoba" sake is selected for its lactic notes and mellow sweetness, harmonizing with the eel's richness and sweetness. For the non-alcoholic option, a light amazake made from ancient rice and soba seeds is paired with sudachi citrus and reduced Madeira wine, creating a drink that complements the eel's savory aroma.

A Summer Moment Starting with "Midori-kage no Apéro"

Midori-kage no Apéro, evoking the breath of the forest, and weekend lunchtimes bathed in dappled sunlight.

The summer course at Yukawatan begins at "Midori-kage no Apéro," a terrace extending beyond the restaurant. Guests can enjoy nine colorful amuse-bouches while sipping on dry champagne or a special non-alcoholic cocktail made with peach and lemon verbena. Dinner can be enjoyed while feeling the cool evening breeze, and weekend lunches offer a blissful time surrounded by sparkling sunlight filtering through the trees and the songs of birds.

"Summer-Limited Course" Overview

Period: July 3 to September 7, 2026 (Closed on select days)

Business Hours: Lunch - Saturdays and Sundays only, 11:30 AM / 12:00 PM

Dinner - from 5:30 PM

Price: From 19,800 yen (tax included, service charge not included)

Reservation Method: Reservations required via the official website (https://yukawatan.blestoncourt.com/)

Eligibility: Available for both overnight guests and day visitors

Notes: Menu and ingredients may change depending on availability.

Head Chef: Kazuhiro Netsu

Bleston Court Yukawatan Head Chef, Kazuhiro Netsu

After working at The Westin Tokyo and Mandarin Oriental, Tokyo, he joined Hoshino Resorts Karuizawa Hotel Bleston Court in 2006. Convinced of the potential of regional restaurants, he became the Executive Chef of Karuizawa Hotel Bleston Court in 2016. Since 2025, he has also served as the Head Chef of the hotel's main dining, Bleston Court Yukawatan, further deepening the "Water Gibier" concept and pursuing the essence of fine dining at Yukawatan.

Hoshino Resorts Bleston Court Yukawatan

Bleston Court Yukawatan, nestled in the forest

"Bleston Court Yukawatan," the main dining of "Hoshino Resorts Karuizawa Hotel Bleston Court," is a standalone restaurant located in the Karuizawa forest. It elevates the bounty of the forest, nurtured by water, the source of life, into the culinary concept of "Water Gibier" with a unique perspective centered on river fish. Guests can enjoy light and flavorful French cuisine through the "Minimal Gastronomy Style" of co-creation between chef and guest.

Location: 389-0195 Hoshino, Karuizawa Town, Nagano Prefecture

Phone: 0267-41-0257

Business Hours: Lunch - Saturdays and Sundays only from May to October, 11:30 AM / 12:00 PM

Dinner - from 5:30 PM

Seating: 9 tables, 24 seats

Price: From 19,800 yen (tax included, service charge not included)

Access: 15 minutes by car from JR Hokuriku Shinkansen Karuizawa Station

URL: https://yukawatan.blestoncourt.com

Official SNS: @karuizawa_yukawatan #ブレストンコートユカワタン #yukawatan