LAKEHOUSE, the gastronomy restaurant at The Ritz-Carlton Nikko (2482 Chugushi, Nikko City, Tochigi), is launching a special dining experience titled "Season" from July 1 to August 31, 2026. The menu is part of FLAVORS IN TRANSIT 旅する味 2026, a culinary journey campaign run across six Ritz-Carlton properties throughout Japan. At the Nikko edition, each course captures the changing face of Oku-Nikko's summer landscape through locally sourced ingredients and the sensibility of the kitchen team.
The "Season" menu reflects an approach grounded in the land: itadaki masu (a local trout variety), sustainable fish, and Tochigi Kirifuri Highland Beef anchor the savory courses, while summer vegetables — green peppers, zucchini, eggplant, okra, and Malabar spinach (つる紫) — keep each plate rooted in the season. Selected premium ingredients such as Jamón Ibérico, lobster, and bottarga (カラスミ) are woven in to highlight individual ingredients' character.
Course Overview
- Dates: Wednesday, July 1 to Monday, August 31, 2026
- Hours: 5:00 PM – 10:00 PM (last order at 8:30 PM)
- Note: Guests with children aged 12 and under are requested to arrive at 5:00 PM or 5:30 PM seatings only.
- Venue: LAKEHOUSE, The Ritz-Carlton Nikko
- Price: ¥24,000 per person (course only; tax and service charge included) / Wine pairing: +¥17,000
- Reservations: By phone at 0288-25-5776 (LAKEHOUSE direct reservation line), by email at rc.nikko.RestaurantReservation@ritzcarlton.com, or online at https://x.gd/zNU1w
7-Course Menu
Amuse-bouche
Itadaki Masu (頂鱒) · Green Pepper
First Course
Tomato · Jamón Ibérico · Minori
Second Course
Zucchini · Squid · Bottarga (カラスミ)
Third Course
Paprika · Lobster · Various Rice (いろいろ米)
Fourth Course
Sustainable Fish · Okra · Malabar Spinach (つる紫)
Fifth Course
Tochigi Kirifuri Highland Beef · Eggplant · Leek
Dessert
Takami Melon · Lime · Jasmine Tea
Wine Pairing: Hinoe Winery, Utsunomiya
An optional wine pairing from Hinoe Winery (ヒノエワイナリー) in Utsunomiya is available alongside the tasting course. The pairing features wines selected to complement each dish, deepening the connection between Nikko's ingredients and the story behind them.
A la Carte: Mochi Kinuka and Local Vegetable Risotto
Alongside the tasting course, LAKEHOUSE is serving a standalone a la carte dish that puts Nikko Aozora Farm's fresh vegetables at the center. Vegetables that would otherwise go to waste on the farm are repurposed as feed for chickens at NANTAI Farm; those chickens produce rich eggs that deepen the dish's flavor. Older hens' breast meat is dried and turned into a chicken-based dashi stock (鶏節), while other cuts are rendered into a full-bodied sauce. Spent carcasses are returned to the farm as compost, completing a cycle that ties producer, ingredient, and soil together.
- Price: ¥4,400 (tax and service charge included)
Chef Profile: Yuto Ikeda, Vice Head Chef, LAKEHOUSE
Yuto Ikeda grew up in Kyushu, where he devoted himself to baseball throughout his youth. During high school, he faced Shohei Ohtani as an opponent — an encounter with Ohtani's overwhelming skill that led Ikeda to recognize the limits of his own path in the sport and make the decision to step away from baseball.
He turned to cooking, entering a hotel kitchen with no prior culinary training after graduating from a technical high school. Applying the patience and persistence he had developed through years of baseball, he built his skills course by course. His dedication brought him to his current role as Vice Head Chef at LAKEHOUSE, where he works with the seasonal ingredients of Oku-Nikko to create memorable experiences for guests.
About FLAVORS IN TRANSIT 旅する味 2026
FLAVORS IN TRANSIT 旅する味 2026 is The Ritz-Carlton Japan's culinary journey campaign, now in its second year. Six Ritz-Carlton properties — in Tokyo, Nikko, Kyoto, Osaka, Fukuoka, and Okinawa — each work closely with local farmers, fishers, and artisans to spotlight the distinctive food culture of their respective destinations. The campaign runs July 1 to August 31, 2026 (with start dates varying by property).
About LAKEHOUSE
LAKEHOUSE is a gastronomy restaurant built on the concept of "Farm-to-Dining," with dining rooms and a terrace overlooking the vast natural landscape of Oku-Nikko. Seasonal menus centered on Tochigi Prefecture's ingredients change with the year, and the space is accented by artwork inspired by a lakeside boathouse. The restaurant serves lunch, dinner, and bar hours, with takeout options available as well.
Official website: https://lakehouse.ritzcarltonnikko.com/
