Grand Opening of Firewood French 'mont restaurant' in a 100-Year-Old Renovated Inn 'mont' in Nozawa Onsen, Nagano

Nozawa Onsen Kikaku Co., Ltd. (Headquarters: Nozawa Onsen Village, Nagano; CEOs: Kenji Kono / Ryo Ishida), a group company of regional revitalization startup NEWLOCAL Co., Ltd. (Headquarters: Chuo-ku, Tokyo; CEO: Ryo Ishida), has grand opened 'mont restaurant' on April 27, 2026. Located on the first floor of the boutique hotel 'mont,' the restaurant began soft operations alongside the hotel's opening on January 19 and is now fully open to both guests and non-guests. The restaurant features a French course prepared over firewood, centered on the themes of 'Fire' and 'Water' that symbolize the land of Nozawa Onsen.

The kitchen is led by Chef Jun Terashima, who studied under Yujiro Takahashi at 'le sputnik' in Roppongi and Junya Teshima at 'Hotel de Yoshino' in Wakayama. After studying in France and serving as head chef at 'PATH' in Yoyogi Park, he joined 'mont.' He delivers dishes born from the encounter between the most primitive cooking method—firewood—and seasonal ingredients nurtured by the mountains and forests of Shinshu and Nozawa, all within the quiet flow of time in a 100-year-old building.

<About mont restaurant> 'A place where blessings from the mountains circulate and return. Where flame and silence are born.' Nozawa Onsen is surrounded by snow-capped mountains and beech forests. Thawing snow returns to the earth as hot springs and spring water, and beech trees become the pyres for the winter Dosojin Festival. Water, fire, and wood. Everything circulates and eventually returns to the forest—mont restaurant was born in the midst of this natural cycle.

At the center of the dining room is a firewood grill, where guests can enjoy dishes utilizing Shinshu meat, vegetables, and fermentation culture while watching the flickering flames. The sound of crackling wood, the rising aroma, and the local craftsmanship reflected in the tableware and interior reflect the memories carved into this land by fire, water, and earth. The menu changes with the seasons, focusing on the most delicious ingredients of the time, such as 'Shinshu Miyuki Pork' carefully grilled over firewood and 'Oyaki,' a local specialty, rearranged with French techniques.

<Spring Course Menu> - Firefly squid, new onion, urui (hosta) - 'Oyaki' with Shinshu chicken and toutachina (canola leaves) - Carp, mountain udo, Japanese parsley - Shinshu salmon, Benihassaku citrus, yogurt - Spanish mackerel, butterbur sprout, mountain vegetable etuvee - Asparagus, surf clam, canola blossoms - Miyuki pork, bamboo shoots, new onion - Strawberry, honey, meringue

<Chef Profile: Jun Terashima> Born in Saitama Prefecture in 1993. After graduating from Ecole Tsuji Tokyo, he studied under Yujiro Takahashi at 'le sputnik.' He then learned classic French and regional charm under Junya Teshima at 'Hotel de Yoshino.' After studying in France and serving as head chef at 'PATH,' he became the head chef of 'mont' in Nozawa Onsen.

Chef's Comment: 'Entering the mountains of Nozawa, I am amazed at how different the available materials are each season. Firewood cooking is not about controlling the fire, but rather surrendering the ingredients to it. I want to offer guests a dish that can only be grilled here and a bite that can only be tasted here, along with the very air of this land.'

<Course Structure & Price> - Dinner Course: From 13,200 yen (tax included) - Hours: 18:00-22:00 (Starts simultaneously at 18:00) - Closed: Sunday to Wednesday - Seating: Box, Table, Counter - Reservation: Required (at least 3 days in advance) - Payment: Cashless and Cash

*Dietary Restrictions: Wheat allergy, vegetable-free, vegan, and halal are not accommodated.

<Facility Overview> - Name: mont restaurant - Location: 9521-1 Toyosato, Nozawa Onsen Village, Nagano (1F of boutique hotel 'mont') - Access: Approx. 30 mins by 'Nozawa Onsen Liner' bus from Iiyama Station on the Hokuriku Shinkansen. - Operator: Nozawa Onsen Kikaku - Official Site: https://mont-nozawaonsen.com/dine/