Starting August 6, 2026, HOSHINOYA Fuji — Japan's first glamping resort — introduces a summer-to-autumn menu for its Gastronomic Wild course dinner, showcasing the bounty of the Mt. Fuji foothills. Served in an open-air dining room surrounded by a red pine forest, the course features trout, persimmon, game, mushrooms, and root vegetables. Through cooking methods that draw out the full character of each ingredient and playful, glamping-style presentations, the course lets guests take in the seasonal harvest of the Mt. Fuji area with all five senses.
About Gastronomic Wild
Under the concept of Gastronomic Wild, HOSHINOYA Fuji values the local ingredients and food culture nurtured by the Mt. Fuji foothills environment. The resort proposes course meals that bring out the full appeal of each ingredient through careful cooking methods, adding glamping-style touches with skillet presentations and open-flame theatrics. Guests can enjoy colorful mountain bounty in a dining room surrounded by Japanese red pine trees.
Menu Highlights
Appetizer: "Trout and Persimmon Tartare"
This appetizer pairs trout tartare with an oven-baked Dutch baby, finished golden and fragrant. Persimmon pickles, capers, and shallot bring vivid color to the plate, while the persimmon's mellow sweetness and the bright acidity of wine vinegar highlight the trout's rich umami. A vivid "rouge sour cream," made with red wine and beets, accompanies the dish, building anticipation for the dinner ahead.
Soup: "Dobin-mushi with Game and Mushrooms"
A consomme soup concentrated with the robust umami of game is served dobin-mushi style, generously combined with four kinds of mushroom — truffle, maitake, hanabiratake (cauliflower mushroom), and daikoku hon-shimeji. Deeply flavored venison prosciutto and watercress round out the dish. The moment the lid is lifted, the rich aroma of the mushrooms and the bold scent of the game consomme rise together with the steam.
Main Dish: "Red Pine-Smoked Wagyu and Venison"
Skewered wagyu and venison are grilled boldly right at the table using pine needles and hiba cypress, taking on a wild, smoky aroma. The dish is served with hoba-yaki — eggplant coated in a rich foie gras and sansho miso, alongside Yahata-imo and lotus root, all grilled over a fragrant magnolia leaf. Three sauces — wasabi, cassis mustard, and a subtly sweet steak sauce — round out the deep flavor of the meat.
Dessert: "Baba au Raisin"
Built on baba, a traditional cake slowly soaked in an alcohol-infused syrup, this dessert is designed around the image of a Yamanashi harvest festival. It is generously topped with chantilly cream and grapes, and carries the fragrance of Hakushu whisky. The dish's fruity aroma and subtle smokiness bring a light yet layered finish, closing out the forest dinner on a lingering note.
Gastronomic Wild Summer-to-Autumn Menu Details
- Period: August 6 to December 14, 2026
- Price: ¥14,520 per person (tax and service charge included; accommodation fee separate)
- Reservations: Accepted via the official website until 5:00 PM on the day (https://hoshinoresorts.com/ja/hotels/hoshinoyafuji/)
- Eligibility: Hotel guests
- Note: Dishes and ingredients may be partially changed depending on availability.
Wine Pairing Including Yamanashi Wines
The pairing course selected by HOSHINOYA Fuji's sommelier offers three types of wine, including Yamanashi wines. Yamanashi Prefecture is known as a wine-producing region, offering a range of distinctive wines. Wines chosen to complement the character of each dish in the Gastronomic Wild dinner course are served in carefully selected glasses.
HOSHINOYA Fuji Executive Chef: Masahiro Sugawa
Chef Sugawa is an outdoor enthusiast who approaches cooking with the belief that guests should experience nature's richness and the enjoyment of the outdoors through food. After gaining experience at hotels in Karuizawa and ryokan in Kyushu, he was involved in the opening of HOSHINOYA Fuji. He focuses on selecting ingredients that make use of the land and putting care into playful presentations.
HOSHINOYA Fuji
Built into a hillside overlooking Lake Kawaguchi, HOSHINOYA Fuji is Japan's first glamping resort.* Guests can spend time watching a bonfire, enjoy experiential dining within a vast red pine forest, and feel the exhilaration of moving through nature. In a setting designed for year-round comfort outdoors, the resort offers new value across all four seasons.
*As of October 2015, based on the company's own research into "glamping resorts" in Japan.
- Address: 1408 Oishi, Fujikawaguchiko-machi, Minamitsuru-gun, Yamanashi 401-0305
- Phone: 050-3134-8091 (HOSHINOYA general reservations)
- Rooms: 40 rooms | Check-in: 3:00 PM / Check-out: 12:00 PM
- Rate: From ¥147,000 per room per night (tax and service charge included, meals not included)
- Access: Approximately 20 minutes by car from Kawaguchiko IC
- Website: https://hoshinoresorts.com/ja/hotels/hoshinoyafuji/
About HOSHINOYA
With the concept of offering "the best seat for the moment," HOSHINOYA delivers distinctive experiences through a unique theme at each property. At locations across Japan and overseas, the land's climate, history, and culture are woven into each stay, allowing guests to experience moments that can only be encountered in that particular season, apart from the flow of everyday life. Having marked the brand's 20th anniversary in 2025, HOSHINOYA opened HOSHINOYA Nara Prison, housed in a nationally designated Important Cultural Property, in June 2026, with HOSHINOYA Asuka planned to open in 2027.
