Image: French Restaurant

French

Enjoy elaborate fragrant dishes along with fine wine.

First, there is the natural scent of each choice ingredient.
Next, the layering of carefully selected flavors into a bouquet.
Then, the temperature is brought just right to make it bloom.
And finally, the enticing aroma to herald every scrumptious bite.

Dinner

Image: Dinner image
Image: Dinner image
Image: Dinner image

Creative multi-course French meals that incorporate regional ingredients from Nagano Prefecture as well as seafood from neighboring Niigata Prefecture, fusing seasonal produce with the food culture unique to the Snow Country.

Premium French Course

This exclusive upgraded course of the very finest ingredients is limited to five parties per day. Delight in our innovative French cuisine from the regional fare of Shinshu (such as our golden consommé soup, simmered over three days), all in the open and inviting atmosphere of our restaurant.

French Four Seasons Course

A five-course French menu including appetizer, soup, fish, meat, and dessert. Our Executive Chef crafts these seasonal dishes to make the most of the freshest ingredients.

Children's Course

The following children's dinner is available for 2,200 yen (tax included).

・ Drink
・ Soup
・ Main dish (choose from 10 items including pizza, pasta, curry, fried chicken plate, etc.)
・ Dessert

* We have chairs and cutlery for children available. If you require them, please let us know when you are seated.

Image: Dinner image

Image: Dinner image

Image: Dinner image

Executive Chef Mitsuhisa Kanazawa (a.k.a. Chef Pierre)

Chef Pierre was born in Ibaraki Prefecture in 1972. Since the age of 16, he had a strong desire to learn French cuisine and so, while still in high school, began training as an apprentice in a hotel kitchen. After graduating from high school, he studied the basics of French cuisine the French restaurant "Seiyodo Honten" in Mito City, Ibaraki. He then worked as a chef and restaurant manager at a French restaurant in Fujiyoshida City, Yamanashi and, in 1997, studied under then Executive Chef Koyama Hidekatsu at the chateau restaurant "Excellent Coast" in Yokohama City, Kanagawa.

In 2000, he joined Sierra Resort Hotels, becoming Sous Chef at Hotel Sierra Resort Hakuba in 2003 and Executive Chef in 2007. He is currently the Group Executive Chef and Director at Sierra Resort Hotels, overseeing all of the company's hotels and restaurants.

Among his numerous accolades, he has been a judge for food photography contests, and is a special lecturer at three universities, including the Nagano Cooking Confectionery College and the Matsumoto Training College for Cooks and Confectionery. He has also authored a cookbook (in Japanese) published by Shinano Mainichi Shimbun, and has also appeared on television and radio, and won numerous awards in cooking competitions both in Japan and abroad.

Photo: Executive Chef Mitsuhisa Kanazawa

Image: Restaurant interior
Image: Restaurant interior
Hours from 17:30 (last order: 21:00)
  • * Business hours may change depending on availability
  • *If you have a preference for dinner time, please let us know in advance.
Number of seats Main Dining Hall
　Table seating: 29 tables / 110 seats
Supplementary Hall
　Table seating: 6 tables / 30 seats
　(Available for private parties of under 30 people)
Dress Code Please refrain from wearing loungewear (including your room's yukata) or revealing clothing while dining in the restaurant.

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