[Karuizawa Prince Hotel West] A New Dish Born from Local Ingredients and Youthful Ideas: Offering the First Collaboration Menu with Local High School Students
Karuizawa Prince Hotel West will offer a collaboration menu "Nozawana and Mushroom Oyaki-style Pizza," created by students from Sakudaira Technical High School, from April 29 to May 31, 2026.
📋 Article Processing Timeline
- 📰 Published: April 23, 2026 at 00:11
- 🔍 Collected: April 23, 2026 at 00:02
- 🤖 AI Analyzed: April 23, 2026 at 03:17 (3h 15m after Collected)
Karuizawa Prince Hotel West (Location: Karuizawa-machi, Kitasaku-gun, Nagano Prefecture; General Manager: Yuko Kageyama) will offer the first menu item created by students in the Food Development Course, Food and Agriculture Create Department at Nagano Prefectural Sakudaira Sogo Technical High School from Wednesday, April 29 (holiday) to Sunday, May 31, 2026, as part of its efforts in regional cooperation and next-generation human resource development.
Scene from the tasting event of the student-developed Nozawana and Mushroom Oyaki-style Pizza.
Karuizawa Prince Hotel West promotes initiatives that value connections with the local community. This time, in collaboration with two third-year students, Mio Shimizu and Mei Iijima, from the Food Development Course at Sakudaira Sogo Technical High School, the hotel will implement its first-ever menu development collaboration with high school students.
This initiative is conducted as part of the students' graduation research project. By participating in the development of a menu actually served at a hotel, it creates practical learning opportunities. Furthermore, by combining the flexible ideas of local high school students with the appeal of local ingredients, the aim is to create new value in food and nurture talent who will lead the food industry in the future.
For the hotel, this is also aimed at further strengthening ties with the region and offering new appeal to visiting guests.
In this first iteration of the project, the "Nozawana and Mushroom Oyaki-style Pizza" developed by the students using Shinshu-like ingredients will be offered as one of the buffet dishes at the "ALL DAY DINING LOUNGE/BAR Primrose" restaurant inside Karuizawa Prince Hotel West. While utilizing Shinshu ingredients, this dish has been arranged with youthful sensibilities, making it a special menu item that can only be tasted here.
Through co-creation with the region, Karuizawa Prince Hotel West will continue to broadcast new value, enhance the hotel's appeal, and promote the development of the next generation.
Overview of the 1st "Sakudaira Sogo Technical High School Student Collaboration Menu"
Period: Wednesday, April 29 (holiday) to Sunday, May 31, 2026
Time: Lunch 11:30 A.M. to 3:00 P.M. (L.O. 2:30 P.M.) / Dinner 5:30 P.M. to 8:30 P.M. (L.O. 8:00 P.M.)
Location: "ALL DAY DINING LOUNGE/BAR Primrose," Karuizawa Prince Hotel West
Price: Lunch from ¥5,500 / Dinner from ¥8,500
Content: Nozawana and Mushroom Oyaki-style Pizza *Served as one item on the buffet menu.
Inquiries: Karuizawa Prince Hotel West, TEL: 0267-42-1111 (Restaurant Reservations / Reception hours 9:00 A.M. - 8:30 P.M.)
*Listed prices include consumption tax. A 13% service charge will be added separately.
*Photos are for illustrative purposes.
*Ingredients and menu may change depending on procurement circumstances.
*For food allergies at our restaurants and banquet halls, we only accommodate the specified 8 items (shrimp, crab, walnuts, wheat, buckwheat, eggs, milk, peanuts). Please notify us in advance if you require accommodations for these 8 items.
*Dinner operation hours may vary by day.
Regarding this collaboration
■ Student Comments (3rd-year students, Food Development Course, Sakudaira Sogo Technical High School)
Mio Shimizu
"I devised a dish focusing on the mountain bounty nurtured by Nagano's rich nature and local vegetables. I am truly happy that the menu we thought so hard about will be offered to everyone in the form of a buffet. I hope many people will enjoy this dish packed with the blessings of Shinshu."
Mei Iijima
"By adding an 'oyaki-style' topping, we devised this dish so that people can easily enjoy the taste of Shinshu. I hope that through the menu we created using local ingredients, it will serve as an opportunity for people to learn about the charm of Nagano Prefecture and our school's activities."
■ Comment from Karuizawa Prince Hotel Executive Chef
Tanshi Tsuchiya
"I was amazed by the free-thinking unique to high school students and their deep understanding of local ingredients. It is a dish accented with the flavor of sesame oil on Shinshu-like ingredients, which a wide range of customers can enjoy."
About the Food Development Course, Sakudaira Sogo Technical High School collaborating this time
The school has a specialized course where students learn practically through product development based on knowledge and skills in regional agriculture and food processing. They work on developing processed goods using local ingredients and seasonings (such as soy sauce) manufactured at the school.
Scene from the tasting event of the student-developed Nozawana and Mushroom Oyaki-style Pizza.
Karuizawa Prince Hotel West promotes initiatives that value connections with the local community. This time, in collaboration with two third-year students, Mio Shimizu and Mei Iijima, from the Food Development Course at Sakudaira Sogo Technical High School, the hotel will implement its first-ever menu development collaboration with high school students.
This initiative is conducted as part of the students' graduation research project. By participating in the development of a menu actually served at a hotel, it creates practical learning opportunities. Furthermore, by combining the flexible ideas of local high school students with the appeal of local ingredients, the aim is to create new value in food and nurture talent who will lead the food industry in the future.
For the hotel, this is also aimed at further strengthening ties with the region and offering new appeal to visiting guests.
In this first iteration of the project, the "Nozawana and Mushroom Oyaki-style Pizza" developed by the students using Shinshu-like ingredients will be offered as one of the buffet dishes at the "ALL DAY DINING LOUNGE/BAR Primrose" restaurant inside Karuizawa Prince Hotel West. While utilizing Shinshu ingredients, this dish has been arranged with youthful sensibilities, making it a special menu item that can only be tasted here.
Through co-creation with the region, Karuizawa Prince Hotel West will continue to broadcast new value, enhance the hotel's appeal, and promote the development of the next generation.
Overview of the 1st "Sakudaira Sogo Technical High School Student Collaboration Menu"
Period: Wednesday, April 29 (holiday) to Sunday, May 31, 2026
Time: Lunch 11:30 A.M. to 3:00 P.M. (L.O. 2:30 P.M.) / Dinner 5:30 P.M. to 8:30 P.M. (L.O. 8:00 P.M.)
Location: "ALL DAY DINING LOUNGE/BAR Primrose," Karuizawa Prince Hotel West
Price: Lunch from ¥5,500 / Dinner from ¥8,500
Content: Nozawana and Mushroom Oyaki-style Pizza *Served as one item on the buffet menu.
Inquiries: Karuizawa Prince Hotel West, TEL: 0267-42-1111 (Restaurant Reservations / Reception hours 9:00 A.M. - 8:30 P.M.)
*Listed prices include consumption tax. A 13% service charge will be added separately.
*Photos are for illustrative purposes.
*Ingredients and menu may change depending on procurement circumstances.
*For food allergies at our restaurants and banquet halls, we only accommodate the specified 8 items (shrimp, crab, walnuts, wheat, buckwheat, eggs, milk, peanuts). Please notify us in advance if you require accommodations for these 8 items.
*Dinner operation hours may vary by day.
Regarding this collaboration
■ Student Comments (3rd-year students, Food Development Course, Sakudaira Sogo Technical High School)
Mio Shimizu
"I devised a dish focusing on the mountain bounty nurtured by Nagano's rich nature and local vegetables. I am truly happy that the menu we thought so hard about will be offered to everyone in the form of a buffet. I hope many people will enjoy this dish packed with the blessings of Shinshu."
Mei Iijima
"By adding an 'oyaki-style' topping, we devised this dish so that people can easily enjoy the taste of Shinshu. I hope that through the menu we created using local ingredients, it will serve as an opportunity for people to learn about the charm of Nagano Prefecture and our school's activities."
■ Comment from Karuizawa Prince Hotel Executive Chef
Tanshi Tsuchiya
"I was amazed by the free-thinking unique to high school students and their deep understanding of local ingredients. It is a dish accented with the flavor of sesame oil on Shinshu-like ingredients, which a wide range of customers can enjoy."
About the Food Development Course, Sakudaira Sogo Technical High School collaborating this time
The school has a specialized course where students learn practically through product development based on knowledge and skills in regional agriculture and food processing. They work on developing processed goods using local ingredients and seasonings (such as soy sauce) manufactured at the school.