Hoshinoya Karuizawa was born as a "village in a valley" with the theme of "another Japan." Now in its 19th year since opening, it continues to preserve its original appearance as a "Japanese landscape" from the time of its founding, while also continuing to evolve in various ways, including wellness programs that focus on health. We will be bringing you a two-part report on our stay at Hoshinoya Karuizawa. In the first part, we will focus on the "Terrace Rice Field Afternoon Tea" served in the newly opened "Terrace Rice Field Lounge" and the original "Mountain Kaiseki" served in the main dining area, "Japanese Cuisine Kasuke."

➡️ "Hoshinoya Karuizawa" Accommodation Review Part 2: Experience the 2-night, 3-day special program "Karuizawa Summer Healthy Stay" by clicking here

Rich forests and pure water. A total of 77 guest rooms are scattered around the river that runs through the village.

Lush forests and pure water. Guests who visit Hoshinoya Karuizawa are enchanted by these two natural features that characterize the Valley Village.

In summer, the forest provides shade and the water brings a sense of coolness. There are 77 guest rooms in total, and they are divided into three types: the "Mizu-nami Room" facing the river that runs through the center of the village, the "Yama-roji Room" surrounded by greenery, and the "Niwa-roji Room" that feels like a detached house standing in an alley.

The room seems as if even the air is tinted green, and a cool breeze carries the chirping of birds.

Experience the nature of Karuizawa at the ever-changing "Terrace Rice Field Lounge."

A new space was opened on June 2024, 6, allowing you to experience this beautiful view, which has remained unchanged since the hotel opened, more up close than ever before.

The terraced rice fields, created by drawing in the clear stream that originates from Mt. Asama and taking advantage of the elevation difference on the site, have become a symbolic sight of Hoshinoya Karuizawa and have delighted the eyes of many guests since the hotel opened.

Located almost in the center of the facility, the "Rice Terrace Lounge" is set up as if it were embraced by the rice terraces. The lounge seats 28 people in total, and includes a private deck surrounded by the greenery in the center of the rice terraces, and a terrace with a panoramic view of the entire rice terraces.

This is a special seat where you can truly experience the nature of Karuizawa, which changes its appearance every moment depending on the season, weather, and time of day.

Limited to one group per day. Afternoon tea at the "Terraced Rice Field Lounge"

This "Terraced Rice Field Lounge" is the perfect setting to enjoy the scenery interwoven with trees and water while savoring the rich food culture of Shinshu.

You can enjoy such a blissful moment at the "Terrace Rice Field Afternoon Tea." Although it is called "Afternoon Tea," it is perfect for lunch as it includes not only sweets but also plenty of dishes made with seasonal ingredients.

A small three-tiered box was brought out. It was a "kabazaiku" box made from processed wild cherry tree bark.

The lunch box, which has a rich expression that makes use of the texture of mountain cherry bark, blends in with the natural scenery that unfolds before you.

This three-tiered box is like a treasure box of sweets. Macaroons, cookies, castella cakes, chocolate cakes and other sweets are beautifully arranged with wildflowers and other delicacies.

The three types of macarons are named "Shinshu Macarons" and are flavored with shichimi, sansho, and miso. The cookies contain kumazasa powder, so they have a faint bamboo scent. The buckwheat gateau chocolate is sweet and has the nostalgic scent unique to buckwheat flour.

There are also other sweets that make use of ingredients that are reminiscent of Shinshu, such as Kuromoji Castella and Adzuki Bean Nerikiri, and I was amazed at the creative ideas behind incorporating such ingredients.

The slightly large, painted two-tiered bento box is a savory dish.

When you open the lid, the first thing you see is a variety of dishes. The beautiful layout will take your breath away. And just like the sweets, they use ingredients from Shinshu.

The "Koikatsu Sandwich" is made with fried carp, a food representative of Nagano Prefecture, and has a light carp flavor similar to that of white fish, so you can eat as many as you like.

On the other hand, the "Hana-zushi" is so adorable that you'll hesitate to touch it with your chopsticks. It's an ingenious dish in which colorful edible flowers are wrapped in a thin layer of white kelp and placed on top of vinegared rice in the same way as pressed sushi.

The chef's extraordinary enthusiasm can be seen in each of his original dishes, such as charcoal-grilled venison marinated in koji, a micro-herb salad, and fruits that add a colorful accent.

Considering the match with "Terrace Rice Field Afternoon Tea",
New limited edition rose cider

"Premium Cider POMME ROSE" is a rose cider made by secondary fermentation in the bottle using red-fleshed apples, which are produced in limited quantities, and British maypoles, and has been newly brewed in consideration of the pairing with this "Terrace Afternoon Tea". This beautiful orange-colored cider with a refreshing acidity followed by a hint of sweetness matches any dish.

The sound of the clear stream flowing between the rice terraces, the mallards and wild ducks occasionally making comical gestures, leaves swaying in the wind and soft sunlight filtering through the trees...

Afternoon tea, which will further enhance your time spent in the terraced rice field lounge, is available all year round and is limited to one group of two to four people per day. This is yet another new pleasure at the ever-evolving Hoshinoya Karuizawa.

Enjoy the main dining at "Japanese Cuisine Kasuke"
Original "Mountain Kaiseki"

The cuisine at the main dining area, Japanese cuisine Kasuke, is also constantly evolving.

In particular, the dishes of Yoshihiro Ishii, who was appointed executive chef in 2021 and head chef of Hoshinoya's Japanese cuisine department in 2023, which are based on the fundamentals of Japanese cuisine but also incorporate bold originality, have been attracting a lot of attention.

The dinner menu at Japanese Restaurant Kasuke is "Mountain Kaiseki." As the name suggests, it is a Japanese dish that makes generous use of the mountain produce of Shinshu.

I was surprised when I saw the contents of the pot that appeared in front of me. There were micro herbs spread all over the pot, watercress rising from the fluffy white foam, and colorful cherry tomatoes peeking out. The contrast of green, white, red, and yellow was captivating. And the beef had a wonderful marbling.

The fluffy foam is made from gelatin, which is what makes the shabu-shabu "base" foamy. When cooked, it gradually turns into liquid. Once it's boiling, add the beef.

The dish that appeared as the "strong dish" was beef "dashi shabu-shabu." Before it was cooked, it was reminiscent of the deep mountains of Shinshu, where watercress and micro herbs grow, and this scene soon became the broth for the shabu-shabu, full of the flavor of vegetables.

The visual impact and the resulting exquisite flavors. Chef Ishii's original creations will impress both your eyes and your palate, providing a blissful moment.

As dusk falls, the lanterns come on, creating a fantastical landscape in the "Valley Village."

The dining area at Japanese Restaurant Kasuke is located adjacent to the rice terraces and is made up of several steps to resemble rice terraces.

The large glass windows on the wall offer a close-up view of the rice terraces. As the summer twilight slowly draws to a close, the outdoor lanterns placed here and there among the rice terraces come to light, and the water flowing around them takes on an orange sparkle.

The terraced rice fields and "Valley Village" have a different atmosphere from the daytime. The summer nights at Hoshinoya Karuizawa slowly deepen.

In the second part, we will share the purpose of this trip: a healthy summer stay in Karuizawa.

Hoshinoya Karuizawa "Rice Terrace Afternoon Tea"

・Period: All year round (with some exclusion dates)

・Available from 12:15 to XNUMX:XNUMX

・Price: 1 yen per person (tax and 9,000% service fee not included) *Accommodation fee not included

・What's included: Afternoon tea set (sweets, savory dishes, selected drinks)

・How to make a reservation: Reservations can be made on the official website up until midnight 5 days in advance.

・Capacity: 1 group per day (1-2 people)

・Eligible: Exclusively for guests staying at Hoshinoya Karuizawa

・Notes: Depending on the availability and season, the menu and origin of ingredients may change.

text by Sakurako Miyao