Karuizawa Marriott Hotel is introducing a new creative French dinner course, "Prime Shinshu -Autumn-," available from September 1 (Tuesday) through November 30 (Monday), 2026. The course brings together Shinshu's rich autumn harvest with the region's long-standing fermentation culture.
Alongside seasonal ingredients such as chestnuts, mushrooms, and persimmons, the course makes generous use of Nagano-grown produce including Shinshu salmon and Shinshu Premium Beef. Fermentation traditions rooted in Shinshu, such as miso and persimmon vinegar, are woven throughout, drawing out the natural character of each ingredient and layering in deeper flavor course by course. It's a gastronomic experience built entirely around this one season, where seasonal bounty and fermentation wisdom come together.
Among the standout dishes are the amuse and appetizers, which showcase Shinshu's autumn harvest in colorful variety — Ichida persimmon fromage with prosciutto, a Shinshu salmon and grilled eggplant tartare, and a pairing of horse meat and apple. Fermentation also shines elsewhere in the course: a consommé that carefully draws out the richness of Nagano-grown venison, and a fricassée of Nagano-grown mushroom and escargot finished with black garlic and yogurt. Later in the course, a fish dish pairs white wine with persimmon vinegar, the main course brings Shinshu Premium Beef fillet and sirloin together with green chili pepper miso, and a mille-feuille of Obuse chestnut carries the fragrance of fermented butter. Guests can enjoy the full range of flavors where seasonal ingredients and fermentation meet, across a Karuizawa autumn awash in color.
Menu
Amuse / Appetizers
- Kitayatsu ham bacon and chestnut croquette
- Nagano-grown Ichida persimmon fromage and prosciutto
- Shinshu salmon and grilled eggplant tartare
- Horse meat and apple marriage
Second Appetizer
Nagano-grown mushroom and escargot fricassée, finished with black garlic and yogurt, served with soba blini
Soup
Nagano-grown venison consommé
Fish
Flatfish, Duglère style, paired with fermentation (white wine and persimmon vinegar), with Nagano-grown mushroom and matsutake duxelles
Granité
Hojicha (roasted green tea) granité
Meat
Shinshu Premium Beef fillet and sirloin paired with autumn and fermentation — green chili pepper miso, pumpkin purée, caramelized persimmon, and kinpira lotus root
Dessert
- Obuse chestnut mille-feuille (with a hint of fermented butter), served with the hotel's original pear sorbet and pear stewed in red wine, plus honey harvested in Karuizawa and an apple vinegar sauce
- Petit fours
Overview
Period: September 1 (Tue) to November 30 (Mon), 2026
Time: 6:00 PM to 9:00 PM (last order 8:30 PM)
Venue: Restaurant "Grill & Dining G"
Price: ¥22,000 per person
Price includes service charge and consumption tax. Menu content and hours are subject to change. Reservations must be made by 5:00 PM three days in advance.
Executive Chef's Comment
Drawing on Shinshu's rich autumn harvest and the region's deep-rooted fermentation culture, I have put the flavors of this season into every single dish. Built around the theme of "Shinshu x Fermentation x Autumn Harvest," the course layers seasonal ingredients such as chestnuts, mushrooms, and persimmons with the wisdom of fermentation — miso, persimmon vinegar — and the richness of black garlic and fermented butter, drawing out the true character of each ingredient.
I hope our guests will enjoy, with a smile, this season's exclusive dinner course, carefully crafted to share the autumn flavors unique to Shinshu.
— Executive Chef 梅津 充博, Karuizawa Marriott Hotel
Prime Shinshu Stay
Alongside the dinner course, the hotel is also launching the "Prime Shinshu Stay" package, which pairs a stay with a glass of sparkling wine during dinner and breakfast the next morning.
Period: September 1 (Tue) to November 30 (Mon), 2026
Includes:
- A room of your choice from three types, including the Main Wing Superior Room (32 sqm) and the North Wing Premier Room with an open-air hot spring bath (39 sqm)
- The "Prime Shinshu -Autumn-" dinner course
- One glass of sparkling wine per person with dinner
- Breakfast at the hotel restaurant
Price: From ¥48,224 per person (based on two guests sharing a room)
Price includes service charge and consumption tax; bathing tax and accommodation tax are charged separately. Reservations must be made by 5:00 PM three days in advance.
