Hoshinoya Karuizawa, ‘Spring Mountain Dinner – Wild Vegetable Kaiseki

Savoring the Rich Bitterness of Spring – A Special Dinner Experience

“Hoshinoya,” known for its original themes and overwhelmingly unique experiences, offers a special event at its birthplace, Hoshinoya Karuizawa in Nagano Prefecture. From March 20 to April 20, 2024, guests can relish a unique “Spring Mountain Banquet – Wild Vegetable Kaiseki” in a private villa setting. This exclusive dinner, limited to one group per day, allows guests to savor the rich, bitter flavors of spring through a combination of Japanese sake or wine pairings. With chefs preparing dishes right before your eyes and the scenic views of a lush spring landscape outside the window, this experience offers a true taste of spring’s bounty in the mountains.

Embracing Bitterness on the Plate of Spring – A Culinary Journey

As the proverb goes, “In spring, fill the plate with bitterness.” Spring is indeed a season for savoring bitterness. The unique bitterness in wild vegetables, especially those in season during spring, is said to contain polyphenols that inhibit oxidative stress and delay aging, as well as components that reduce sugar absorption. Inspired by this, we have developed an exclusive culinary experience that allows guests to indulge in these seasonal wild vegetables. Aiming to provide a restful and luxurious dining experience, we have set up an exclusive counter seating within a space where the scenic vistas of spring unfold outside the window. Guests can enjoy the immediacy of watching their meals being prepared right in front of them while savoring the blessings of the spring mountains.

Relishing the Rich Bitterness of Spring with Wild Vegetables

Surviving the harsh winter and sprouting with the thaw, wild vegetables herald the arrival of spring in Shinshu, a mountainous region in Japan. Varieties like bamboo shoots, fiddleheads, bracken, and udo each offer unique flavors, aromas, and textures. Embracing this theme, we present a menu that symbolizes the vigorous sprouting of spring in the mountains of Shinshu. Our offerings range from dishes where wild vegetables take center stage to others where they play a supporting role, enhancing the main ingredients.

Appetizer

This appetizer captures the scene of wild vegetables emerging from beneath the snow, marking the beginning of spring. Using udo, field horsetail, and bracken, the fragrance and texture of these vegetables blend beautifully with the sweetness of asparagus puree and the refreshing acidity of frothy lemon, enhancing the umami of a seared, plump scallop. Each wild vegetable’s texture and the frothy lemon’s lightness create a delightful dish.

Eight-Dish Assortment

Celebrating the season when birdsong fills the air and numerous wildflowers vigorously sprout, this eight-dish assortment represents the splendor of spring. Standout among these is the root-bent bamboo, split in half and coated with butterbur miso before being grilled over charcoal. The crispy texture of the bamboo and the bitterness of the butterbur miso blend harmoniously. Additionally, the carp sashimi is lightly seared on the skin, thinly sliced into “carp tataki.” Enjoy the carp’s crunchy texture along with the crispiness of briefly blanched and broth-soaked udo.

Main Dish

For the final dish, we gather all the unused parts of the wild vegetables used earlier and combine them into a mixed tempura. In line with our chef’s philosophy of wasting nothing and delivering deliciousness, the amount and flavors of the leftover wild vegetables are carefully assessed, adjusting the seasoning to match each batch. For aromatic ingredients like udo, we use a salt that enhances their fragrance, while for more bitter ones, we add grated karasumi to enrich the flavor. This harmony of ingredients and seasonings creates a unique tempura, perfectly accompanied by a closing serving of soba noodles.

Enhancing the Flavors of Spring Mountains with Thoughtful Pairings

We offer a curated selection of pairings, featuring Japanese sake and wines, specifically chosen to complement the unique flavors of each wild vegetable. For instance, with the appetizer, we pair the balanced sweetness and acidity of “Grand Millesime Brut Gosset 2004,” a harmonious match for the asparagus puree and frothy lemon. Furthermore, for the eight-dish assortment, we serve “Kurosawa Kimoto Junmai Shinryoku,” a sake with a youthful bitterness that beautifully complements the wild vegetables. Its pleasant fruity aroma and gentle acidity enhance the umami of the seafood.

Preparing for a Wild Vegetable Feast – A Toast to Sprouting

Before dining at the counter, guests are offered “A Toast to Sprouting” in the courtyard of the exclusive rental building. This toast consists of a bowl of sweet amazake mixed with pureed rapeseed flowers and white miso. Serving the warm fermented amazake helps prepare the stomach for fully savoring the wild vegetables. In a space where the soft spring sunlight and the chirping of birds create a comforting atmosphere, guests can enjoy a moment of serenity for both body and soul.

“Spring Mountain Dinner – Wild Vegetable Kaiseki” Overview

• Duration: March 20 to April 20, 2024 (excluding certain days)
• Price: 35,000 yen (including tax and service charges, accommodation fee separate)
• Includes: Wild Vegetable Kaiseki, Sake and Wine Pairing
• Capacity: One group per day (up to 2 people)
• Reservations: Official website (https://hoshinoya.com/karuizawa/), book by 24:00, 10 days prior
• Eligibility: Exclusive to guests staying at Hoshinoya Karuizawa
• Note: The content of the dishes and the origin of the ingredients may change depending on the availability of the produce.

Please note that the information provided in this article is as of the date of publication. For the latest updates, be sure to check the official website at https://hoshinoya.com/karuizawa/.