Important Information from Sierra Resort Hakuba

(Updated on 5/20/2026)
This event is now fully booked, and we have closed reservations.
Thank you for all your inquiries.
For information regarding the waiting list for cancellations, please contact the hotel.


Next Shinshu 2026
Gastronomy for Tomorrow [Passing on Shinshu's food culture to the next generation.]

Tuesday, July 7, 2026
Part 1 17:00~ / Part 2 20:00~
Venue: Hotel Sierra Resort Hakuba

⸻

Ingredients nurtured by 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 draw inspiration from the local climate and seasons.
We will create a special course with an eye on the future.

The stage is lined with carefully selected ingredients nurtured by the climate and soil of Shinshu, delivered specifically for this day.
Building on tradition, with a touch of innovation.
Discover a new expression of Shinshu gastronomy that you can only find here.
Enjoy the world-renowned Hakuba region.

Welcome to a culinary journey that will stimulate all your senses.

⸻

■About the Course Composition <br />A sushi chef, French and Italian chefs, a charismatic wood-fired and teppanyaki "grill master" of Shinshu ramen, a soba noodle chef, a pastry chef──
Specialists who are active in their respective fields,
I've honed my skills for this day, creating a course that transcends genres.

The chefs will showcase a succession of exquisite special dishes, each interpreting the local ingredients and cooking techniques unique to Shinshu (Nagano Prefecture) through their own artistic sensibilities.
The sushi chef himself will come to your table and prepare and serve it right in front of you.
Every single dish, from the ramen to the desserts, is an original creation made specifically for this event.
Enjoy a unique culinary experience woven from the chefs' free-spirited ideas and skills.


■Regarding beverages <br />We offer carefully selected sake and wines, mainly from the Shinshu region, to pair with your meal.
The person in charge will be Kazuya Wakabayashi of Sakeno Ikusakaya @sakenoikusakaya ,
Yudazaka Iwaido Liquor Store Hosumi Iwai @iwai_do .
These two individuals, who are well-versed in various Made in Shinshu products,
I'll produce a special drink for your special night.
Please choose either an alcoholic or non-alcoholic pairing.
We also have special glass drinks available as an additional option.


■Introduction of the chefs and producers <br />Eleven chefs with ties to Shinshu will gather for one night only.
We introduce the producers of Shinshu ingredients and the administrative office that supports the operation.

<Leading chefs who will shape the future of Shinshu>
Takayoshi Kubo ( @kubo.takayoshi )
He is a pioneer who established the "aged Shinshu-mae" technique, infusing the charm of local ingredients into his sushi.

Koji Kobayashi (Foliorina della Porta Fortuna)
A maverick of Italian cuisine who adheres to a "one group per day" policy in Karuizawa, pursuing a dish that gets to the heart of the ingredients.

Noriyuki Usui (ca'enne | @caenne_nagano )
A chef at a natural-style restaurant at the foot of the Yatsugatake Mountains, delicately expressing the blessings of the four seasons.

Ryuichi Nishimoto (MANO | @nishi_ryu )
Using techniques honed in Spain, we explore dishes where wood-fired cooking and seasonal ingredients harmonize.

Takuya Okada (vase | @takuya_okad )
In Miyota, this up-and-coming chef blends his own sensibilities with the local culture of Shinshu to create unique dishes.

Masakazu Kitazawa (Shokudo citta | @shokudo_citta )
A "grill master" who controls the charcoal fire in front of Nagano Station. He faces the fire with sincerity and finishes each dish with care.

Yukihiro Usami (Teppanyaki Usami | @teppanyaki_usami )
Originally from Achi Village, he uses his skills on the griddle to bring out the best in the ingredients through precise cooking techniques.

Kenji Tsukada (The Grumpy One | @ramensamurai_k )
A charismatic figure in the Shinshu ramen scene. He builds a new ramen culture in the region with his inquisitive spirit and creativity.

Fumitaka Kuroiwa (Koyasu Soba Fuminokura | @fuminokura )
A talented soba noodle maker expanding the possibilities of soba in Takayama Village. He captures the local landscape and transforms it into a unique and contemporary dish through his own rigorous training.

Daichi Takara ( torantoroa33｜@daichi_takara.chocolatier )
A baker and pastry chef dedicated to additive-free products and safety. Also active in domestic chocolate competitions.

Mitsuhisa Kanazawa (Hotel Sierra Resort Hakuba)
As the group's head chef, he aims to fuse ingredients from Shinshu (Nagano Prefecture) with resort cuisine.

<Famous producers of ingredients from Shinshu>
Keiichi Mochizuki (Fujiya Wasabi Farm | @wasabi_azumino )
The fourth generation of a family cultivating authentic wasabi, utilizing the natural resources of Azumino. A challenger whose motto is "From Azumino to the world with wasabi."

<Secretariat>
Tomomasa Kobayashi (Promeet Co., Ltd.)
We work closely with local food producers, supporting their planning and operation. For this event, we will be supporting the progress as part of the secretariat.


■Event Overview and Date: Tuesday, July 7, 2026
Part 1: 17:00 - / Part 2: 20:00 - (Doors open 15 minutes before each session)
Venue: Hotel Sierra Resort Hakuba (14863-6 Hokujo, Hakuba Village, Kitaazumi District, Nagano Prefecture)
• Capacity: 50 people per session (100 people total)
• Price: ¥33,000 per person (tax included) + pairing drinks (please choose from the following)
Alcoholic drinks: ¥8,800 (tax included) or Non-alcoholic drinks: ¥4,400 (tax included)
*A 10% service charge will be added to both food and drinks.


■Regarding Accommodation <br />We have prepared rooms for event participants at the venue, Hotel Sierra Resort Hakuba.
As a perk for hotel guests,
① A special breakfast prepared by a chef participating in Next Shinshu will be provided. ② A gift of torantoroa33 Kankan Sable Next Shinshu ver. (The following accommodation fees will be charged separately from the event participation fee.)

Click here for a look at the rooms ↓
https://sierraresort.jp/hakuba/room/

▼Twin Room (2 beds)
• Double occupancy: ¥20,700 per person • Single occupancy: ¥29,950 per person ▼Superior Suite (4 beds)
• 4 people per room: ¥20,515 per person • 3 people per room: ¥24,200 per person • 2 people per room: ¥28,600 per person ▼ Executive Suite (2 beds)
Please contact us separately.
*Check-in 15:00 / Check-out 10:00
*Breakfast will be the Next Shinshu Special Breakfast.
*A separate Hakuba Village accommodation tax will be collected.
*An additional hot spring tax of 150 yen per adult will be collected.


■How to make a reservation <br />Please apply using one of the following methods. [First 100 people]
① Applications are accepted by each chef, producer, and the secretariat (via message, phone call, etc.)
② Telephone inquiries at Hotel Sierra Resort Hakuba: Phone 0261-72-3250
(Please mention that you are making a reservation for the Next Shinshu event on July 7th.)

Information to provide when making a reservation: Name of the person making the reservation (with phonetic spelling)
Please specify the number of people and your preferred pairing (alcoholic or non-alcoholic) in advance. Also, please indicate your preferred time slot (17:00 or 20:00).
• Mobile phone number • Whether or not you will be staying overnight (please specify your preferred room type and the number of people staying in the room)


■Important Information and Notes <Regarding Seating>
We can accommodate 2 to 6 people per table.
If you wish to sit at the same table, please register as part of the same group.
Solo participants are welcome. Please note that in this case, you may be seated with other customers.

<Regarding food allergies and disliked foods>
As this event is a course meal served simultaneously for all guests, it will be difficult to accommodate food allergies or dietary restrictions.
The ingredients used include meat, fish, all kinds of vegetables, buckwheat, and nuts. While shellfish are not planned for use, they may be included as part of the broth or extract.
Please note that we are unable to accommodate requests to omit specific ingredients.

<Regarding children's participation>
Participation is limited to those who have the experience to enjoy a long meal and are willing to eat the same course as adults. The price is the same as for adults.

<Opening time>
Each session starts 15 minutes prior to the start time (Part 1: 16:45 / Part 2: 19:45)

<Requests at checkout>
We would appreciate your cooperation in settling the bill for everyone at your table.
If you would like to pay separately, please let us know when you are seated. In that case, there may be a wait until the payment is completed. Thank you for your understanding.

<Cancellation Policy>
In the event of cancellation, the following cancellation fees will apply.
▼Event participation fee (33,000 yen per person)
From 7 days ago: 100%
▼For overnight stays, the following applies to the accommodation fee
From 7 days ago: 20%
3 days ago ~: 30%
2 days ago ~: 50%
On the day: 100%
No-show: 100%

<Application/Inquiry>
Please contact the chefs and producers we have connections with, or contact Hotel Sierra Resort Hakuba.
Phone 0261-72-3250
*A representative may contact you shortly.
* (Updated 2026/5/20) Due to being fully booked, we have closed reservations. Please contact the hotel to be added to the waiting list.