The Ritz-Carlton, Nikko Presents FLAVORS IN TRANSIT 2026: A Culinary Journey to Discover the Essence of Oku-Nikko

Savor the Seasons of Oku-Nikko with the "Season" Tasting Menu

The gastronomic restaurant "Lake House" at The Ritz-Carlton, Nikko (Address: 2482 Chugushi, Nikko City, Tochigi Prefecture; General Manager: Alexander Westwood McBride) will offer a special dining experience menu titled "Season" from July 1, 2026 (Wed) to August 31, 2026 (Mon). This exclusive offering is part of "FLAVORS IN TRANSIT 2026: A Culinary Journey," a nationwide culinary festival involving all six Ritz-Carlton properties in Japan.

Titled "Season," this special menu celebrates the rich natural bounty of Oku-Nikko, expressing the subtle transitions of the seasons through each course. Guests will experience the essence of Nikko through dishes crafted with locally sourced ingredients, capturing the region's landscapes and the heartfelt dedication of its producers.

The multi-course menu artfully combines seasonal ingredients from the region, including Amago trout, sustainable fish, and Tochigi Kirioka Highland beef, enhanced with fresh summer vegetables such as bell peppers, zucchini, and eggplants. Premium ingredients like lobster and Jamón Ibérico are also incorporated, highlighting the unique character and flavor of each component.

In addition to the "Season" tasting menu, à la carte offerings include dishes featuring crisp, fresh vegetables from Nikko Aozora Farm and a special dish, "Risotto with Mochikinuka Chicken and Local Vegetables," showcasing the rich umami of poultry from NANTAI Farm—offering a vivid taste of Oku-Nikko's summer.

Complementing the meal, wine pairings from Hinoe Winery in Utsunomiya will deepen guests' appreciation of the connection between food and the land. This curated experience allows guests to fully immerse their senses in the seasonal harvests nurtured by Nikko’s nature and the passion of its producers.

Surrounded by the ever-changing beauty of Oku-Nikko’s pristine nature, "Season" offers a luxurious dining experience where culinary artistry and regional bounty harmonize. We invite you to savor this exceptional moment of flavor and place.

【Menu Overview】

"Season" Tasting Menu

【Dates】 July 1, 2026 (Wed) – August 31, 2026 (Mon) 17:00–22:00 (Last order at 20:30)

※ For guests with children aged 12 and under, seating is available only at earlier time slots (17:00 or 17:30).

【Venue】 Lake House, The Ritz-Carlton, Nikko

【Pricing】 Per person: Tasting menu only – ¥24,000 Wine pairing – additional ¥17,000 (Includes tax and service charge)

【Contact】 0288-25-5776 (Direct line for restaurant reservations at The Ritz-Carlton, Nikko) Email: rc.nikko.RestaurantReservation@ritzcarlton.com

【Online Reservations】 https://x.gd/zNU1w

【Menu】 7-Course Tasting

<Amuse-Bouche> Amago Trout, Bell Pepper

<First Course> Tomato, Jamón Ibérico, Minorikin

<Second Course> Zucchini, Squid, Karasumi

<Third Course> Bell Pepper, Lobster, Assorted Rice

<Fourth Course> Sustainable Fish, Okra, Tsurimurasaki

<Fifth Course> Tochigi Kirioka Highland Beef, Eggplant, Negi

<Dessert> Takami Melon, Lime, Jasmine Tea

【Wine Pairing】 Hinoe Winery, Utsunomiya Wine pairings from Hinoe Winery (Utsunomiya) are available as an optional addition. Expertly selected wines that complement the seasonal ingredients of Nikko will elevate the dining experience, enhancing the depth and richness of each course.

Example of Hinoe Winery Pairings:

【À la carte selection】 Risotto with Mochikinuka Chicken and Local Vegetables A risotto featuring fresh, vibrant vegetables from Nikko Aozora Farm.

Vegetables that would otherwise be discarded at the farm are repurposed as feed for chickens at NANTAI Farm. These chickens produce rich, flavorful eggs that add depth to the dish. After their laying cycle ends, the hens are transformed into intensely savory chicken dashi, while other parts are used to create deeply flavored sauces. Finally, the leftover chicken bones are returned to the farm as fertilizer, completing a sustainable cycle.

This dish embodies a philosophy of respect for nature, born from a harmonious cycle connecting producers, ingredients, and the earth.

【Price】 ¥4,400 (tax and service charge included)

Risotto with Mochikinuka Chicken and Local Vegetables

Yuto Ikeda, Sous Chef at Lake House, The Ritz-Carlton, Nikko

Yuto Ikeda, Sous Chef at Lake House

Born and raised in Kyushu, Chef Ikeda dedicated his youth to baseball, striving relentlessly toward a professional career. In high school, he faced future MLB star Shohei Ohtani on the field—an encounter that revealed to him the immense height of excellence and led him to conclude his baseball journey.

He then turned to the culinary world. After graduating from an industrial high school, he entered a hotel kitchen with no prior experience, learning the craft from the ground up. Drawing on the perseverance and discipline honed on the baseball field, Chef Ikeda approached every dish with sincerity and dedication. His talent and passion have since earned him his current role as Sous Chef at The Ritz-Carlton, Nikko, where he now delivers exceptional dining experiences to guests.

The "summit" he once pursued on the baseball field now drives his culinary artistry. With unwavering passion and curiosity, he continues to create new moments of delight through his deep connection with ingredients.

About FLAVORS IN TRANSIT 2026: A Culinary Journey

"FLAVORS IN TRANSIT 2026: A Culinary Journey" is The Ritz-Carlton Japan's unique culinary campaign that highlights the diverse destinations across Japan and their distinctive food cultures. In its second edition, the 2026 campaign sees each hotel collaborating closely with local farmers, fishermen, and artisans to showcase the rich culinary heritage of their regions.

Campaign Name: "FLAVORS IN TRANSIT 2026: A Culinary Journey"

Dates: July 1, 2026 (Wed) – August 31, 2026 (Fri) (*Opening dates may vary by hotel)

Locations: Six Ritz-Carlton Hotels across Japan (Tokyo, Nikko, Kyoto, Osaka, Fukuoka, Okinawa)

Campaign Offerings: Seasonal tasting menus, afternoon teas, and diverse culinary experiences inspired by regional ingredients, cooking techniques, and stories

Gastronomic Restaurant "Lake House"

Interior of "Lake House"

Located with breathtaking views of Oku-Nikko’s majestic nature, "Lake House" offers seasonal menus centered on Tochigi-sourced ingredients, embodying the "Farm-to-Dining" concept. The restaurant and terrace provide an elegant setting inspired by a boathouse on the lakeside, enhancing the dining experience. With a full lineup of takeout options, "Lake House" caters to guests from lunch through dinner and bar service, enriching every dining moment in Oku-Nikko.

Official Website: https://lakehouse.ritzcarltonnikko.com/

About The Ritz-Carlton, Nikko

Nestled on the scenic shores of Lake Chuzenji, The Ritz-Carlton, Nikko is Tochigi Prefecture’s first luxury hotel, located within Nikko National Park with a direct view of Mount Nantai, a sacred peak in Japanese mountain worship. Harmonizing with the untouched nature of Oku-Nikko, the resort features 94 spacious guest rooms, including 10 suites, each offering panoramic views of the surrounding seasonal landscapes.

The property features Western and Japanese restaurants showcasing Tochigi’s distinctive ingredients, a bar with a curated selection of Japanese whiskies from across the country, a spa and fitness studio designed to awaken the senses, and a hot spring facility fed by the historic Yumoto Onsen—marking the first hot spring offering by The Ritz-Carlton brand, emphasizing authentic Japanese experiences.

Nikko is renowned as a UNESCO World Heritage site, home to the "Shrines and Temples of Nikko," and celebrated for its rich natural beauty, traditional culture, and deep historical roots. The iconic Kegon Falls, one of Japan’s three most famous waterfalls, is within walking distance of the hotel. The resort also offers a wide range of activities for discovering hidden gems and experiencing nature, culture, and spirituality.

Official Website: https://www.ritzcarlton.com/jp/nikko

Official Instagram: @RitzCarltonNikko