Important Information from Sierra Resort Hakuba

(Updated 5/18)
This event is fully booked and reservations are now closed.
Thank you for your many inquiries.
Please contact the hotel regarding cancellations.

Next Shinshu – Gastronomy for Tomorrow 2025
Passing on Shinshu's food culture to the next generation.

Monday, June 30, 2025
Part 1 17:00~ / Part 2 20:00~
At Hotel Sierra Resort Hakuba

⸻

Ingredients grown in the nature of Shinshu meet the skills and sensibilities of chefs with roots in Shinshu.
A one-night-only collaboration dinner.
Chefs who embody the "now" of the culinary world are inspired by the local climate and seasons,
We will create a special course with an eye to the future.

On display on the stage are a selection of carefully selected ingredients grown in the Shinshu region and delivered especially for the day.
Building on tradition and adding innovation
A new expression of Shinshu gastronomy that can only be found here.
Enjoy it in Hakuba, a place that is attracting attention from all over the world.

Welcome to a gourmet journey that will stimulate your senses.

⸻

■Course Composition <br />Sushi chef, French, Italian and Chinese chefs,
A wood-grilled and teppanyaki "grill master," a Shinshu ramen guru, and a pastry chef.
Specialists active in their respective fields,
For this day, they will use all their skills to create a course that transcends genres.

Starting with appetizers and soup, the menu will feature several special dishes created with the chef's heart and soul.
The chef himself will come to your table and prepare and serve the sushi right in front of you.
Every single dish, from the ramen to the desserts, is original and created especially for this event.
Enjoy a gourmet experience that is unique to this place, created through the creative imagination and skill of our chefs.


■About drinks <br />On the day, we will be offering carefully selected sake and wine, mainly from Shinshu.
In addition to being able to enjoy it by the glass, we also offer pairings for each dish,
We will also provide recommendations from our sommelier.
The selection is handled by Hiroomi Mabuchi, a JSA-certified Sommelier of Excellence.
We are well versed in both sake and wine, and will deliver a glass that brings out the unique characteristics of the land.


■Introduction of the chefs and chefs Nine chefs with ties to Shinshu gathered for one night only.
We will introduce you to the producers of Shinshu ingredients and the secretariat that supports the operation.

<Famous chef who will lead the future of Shinshu>
Takayoshi Kubo (Sushi Takayoshi | @kubo.takayoshi )
He is the pioneer who established the technique of "aged Shinshu-mae". He incorporates the charm of local ingredients into his sushi.

Noriyuki Usui (ca'enne | @caenne_nagano )
A chef at a natural restaurant at the foot of the Yatsugatake Mountains, where the ingredients of each season are delicately expressed.

Ryuichi Nishimoto (MANO | @nishi_ryu )
Using techniques learned in Spain, he explores cuisine that combines wood fire and seasonal ingredients.

Masakazu Kitazawa (Citta Restaurant | @shokudo_citta )
A griller who controls charcoal fires in front of Nagano Station. He takes the fire seriously and prepares each dish.

Yukihiro Usami (Teppanyaki Usami | @teppanyaki_usami )
Originally from Achi Village, he uses his skills on the hot plate and heats the ingredients to bring out their natural flavor.

Kenji Tsukada (Difficult person | @ramensamurai_k )
A charismatic figure in the Shinshu ramen world. With his inquisitive mind and creativity, he is building a new ramen culture in the region.

Daichi Takara (torantoroa33 | @daichi_takara.chocolatier )
A baker and confectioner who pursues additive-free and safe products. He has also participated in domestic chocolate competitions.

Mitsuhisa Kanazawa (Hotel Sierra Resort Hakuba)
As the group's executive chef, he strives to fuse Shinshu ingredients with resort cuisine.

Tsuyoshi Abe (Hakuba Hanten | @tsuyoshi_abe_hakubahanten )
With a focus on Chinese cuisine techniques, he is exploring new ways to express local ingredients. This time, he is also in charge of drinks.

<Famous producer of Shinshu ingredients>
Keiichi Mochizuki (Fujiya Wasabi Farm | @wasabi_azumino )
A fourth-generation farmer who makes use of the natural environment of Azumino to grow real wasabi. A challenger who aims to spread wasabi from Azumino to the world.

<Administrative Office>
Hiroomi Mabuchi (Minaera Co., Ltd. | @gourmet_profiler007 )
He is a JSA certified sommelier of excellence and is also well versed in the appellation system and winery production.

Tomomasa Kobayashi (Promeet Co., Ltd.)
We work closely with local food producers to support planning and running the event. We acted as the secretariat to support the progress of this event.


■Event details and date: Monday, June 30, 2025
Part 1: 17:00~ / Part 2: 20:00~ (Doors open 15 minutes before each session)
Venue: Hotel Sierra Resort Hakuba (14863-6 Kitajo, Hakuba-mura, Kitaazumi-gun, Nagano Prefecture)
Capacity: 50 people per session (100 people in total)
・Price: 30,000 yen per person (tax included) + 10% service charge *Drinks not included


■Accommodation <br />Rooms will be available for event participants at the venue, Hotel Sierra Resort Hakuba.
(The following accommodation fees will be charged in addition to the event participation fee.)
Click here to see the rooms↓
https://sierraresort.jp/hakuba/room/
▼Twin room: 2 people per room: 17,200 yen per person ・1 person per room: 24,700 yen per person ▼Superior Suite Room (4 beds)
・4 people in one room: 17,050 yen per person ・3 people in one room: 20,100 yen per person ・2 people in one room: 23,700 yen per person ▼ Executive Suite Room (2 beds)
・Please contact us separately.
*Check-in 15:00 / Check-out 10:00
*Breakfast is served buffet style (7:00-9:30 last order)
*A separate bathing tax of 150 yen per adult will be charged.


■How to make a reservation <br />Please apply using one of the following methods. [First 100 people]
① Reception by each chef, producer, and secretariat (message, phone call, etc.)
② Telephone reception at Hotel Sierra Resort Hakuba: Tel: 0261-72-3250
(Please tell us you are booking for the June 30th event)

Information to tell us when making a reservation ・Name of person making reservation (in hiragana)
・Number of people ・Desired session (17:00 or 20:00)
・Mobile phone number ・Whether you are staying at the hotel (room type and number of people staying in the room)


■Things to check and notes <About seats>
Each table seats 2-6 people.
If you wish to play at the same table, please apply as part of the same group.
We also welcome single-person participation. In that case, please note that you may be seated with other guests.

<Food allergies and food intolerances>
Since this event will be served in a course meal format with everyone starting at the same time, it may be difficult to accommodate food allergies or people who dislike certain ingredients.
Ingredients used include meat, fish, and vegetables in general. There are no plans to use shellfish, but they may be included as broth or extract.
Please also note that we are unable to accommodate requests to leave out specific ingredients.

<Regarding children's participation>
Children can participate only if they order the same course as adults. The price is the same as for adults.

<Opening time>
15 minutes before each session (Part 1 16:45 / Part 2 19:45)

＜Request when paying＞
We ask for your cooperation in combining payments for all purchases at the same table.
If you would like to pay separately, please let us know when you are seated. In that case, please note that you may have to wait until the payment is completed.

<Cancellation policy>
In the event of cancellation, the following cancellation fees will be charged.
▼For the event participation fee (30,000 yen per person)
From 7 days ago: 100%
▼For overnight stays, this will be applied to the accommodation fee
From 7 days ago: 20%
3 days ago ~: 30%
2 days ago ~: 50%
On the day: 100%
No-show: 100%

＜Inquiries＞
Please contact the chefs and producers you have a relationship with, or contact Hotel Sierra Resort Hakuba.
Phone 0261-72-3250
* (Updated 5/18) We are fully booked and have closed reservations. We will put you on the waiting list for cancellations, so please contact the hotel if you are interested.
*The person in charge may contact you back.