A dish you can only taste today, together with Hakuba’s nature
The bounty nurtured by Hakuba’s terroir, bathed in morning light, is elevated directly onto the plate.
Reflecting the spirit of Hakuba’s land, we deliver a gastronomic experience of that day, that very moment.
A dish you can only taste today, together with Hakuba’s nature
The bounty nurtured by Hakuba’s terroir, bathed in morning light,
is elevated directly onto the plate.
Reflecting the spirit of Hakuba’s land,
we deliver a gastronomic experience of that day, that very moment
.
*Please be sure to read before booking
Season at FÛDO
Autumn
Autumn’s Bounty from the Northern Alps.
With every bite, discover the arrival of autumn.
In Hakuba, embraced by the Northern Alps and pristine streams, the seasonal treasures of mountain, river, and sea come together in vivid harmony.
Savor the richness of autumn, course by course, with FÛDO’s autumn offerings.
Wild mushrooms / Matsutake / Iizuna duck / Shinshu venison / Shinshu salmon /
Azumino caviar / White shrimp / Chestnuts / Grapes / Apples / Fresh soba
*Ingredients and dishes may vary depending on availability and seasonal conditions.
FROM MOUNTAIN TO SEA
dinner
French and Teppanyaki.
An evening in Hakuba, savored two ways.
Nestled at the foot of the Northern Alps lies Hakuba.
Mountain mushrooms and game, seasonal vegetables and fruits from the countryside, river fish nurtured in clear streams, and seafood delivered from the Sea of Japan.
Enjoy the ingredients that gather in Hakuba through two distinct culinary styles: French and teppanyaki.
French Course
We carefully select the ingredients of the day,
layering French culinary techniques into every dish.
Please enjoy the flavors of Hakuba as they change with the seasons
through our French course menus.
Teppanyaki Course
Teppanyaki, where meat, seafood, and seasonal vegetables
are prepared right before your eyes.
While bringing out the inherent flavors of the ingredients,
enjoy a moment to savor with all five senses—from the sounds and aromas to the very moment the dish is born.
Gen Yaeda
Head Chef
Gen Yaeda
Born in Okayama Prefecture in 1993.
Influenced by his grandfather from Iiyama, Nagano, he became familiar with Shinshu’s climate and food culture from an early age.
In 2013, he began his career at the three-Michelin-star French restaurant “Joël Robuchon.”
He later moved to France, gaining experience at multiple establishments across the country.
In particular, he refined his craft under Chef Yohann Chapuis at a one-Michelin-star restaurant in Burgundy.
From Chef Chapuis—who also served as coach to the winning team of the Bocuse d’Or, the world’s premier culinary competition—
he learned a terroir-rooted culinary philosophy, sensibility, and advanced technique.
After returning to Japan, he served as chef at members-only restaurants and French restaurants in Tokyo,
and became involved not only in cuisine but also in designing spaces and experiences alongside illustrators and photographers.
From May 2025, after serving as sous-chef at LA VIGNE DINING FÛDO,
he was appointed Head Chef in May 2026.
Layering memories of Shinshu from childhood with the techniques he cultivated in French cuisine,
he now focuses on the fusion of Shinshu ingredients and French cooking,
pursuing dishes that weave in playfulness and a sense of place.
Breakfast
07:00 – 10:00 (Last Order 09:30)
Surrounded by the spectacular view of the Northern Alps glistening in the morning sun, we offer a buffet-style breakfast featuring dishes made with Shinshu ingredients that awaken your body. From classic egg dishes and a fresh salad bar to Japanese cuisine, live-cooked buckwheat galettes on the teppan, and onigiri, enjoy a lively morning moment with the terroir of Shinshu.
Lunch
12:00 – 14:00 (Last order 13:30)
A slightly indulgent lunch to savor Hakuba’s terroir
We are offering lunch service for a limited time, through the end of November.
Please feel free to stop by
between activities or during a drive.
Seat reservations are accepted until 12:00 two days prior.
3020-1116 Hokujo, Hakuba-mura, Kitaazumi-gun, Nagano
Reservations
For day-trip dining-only reservations
Please contact us by phone or via Tabelog.
Proceed to “Dining Reservations” via the reservation button at the top right of the screen.
tel: 0261-85-5168 (10:00 AM – 10:00 PM)
For reservations with dining-inclusive accommodation plans
Please proceed to “Hotel Accommodation Reservations” via the reservation button at the top right of the screen.
To add dining to an existing accommodation reservation
Please contact us using the dedicated form below.
WINE AT FÛDO
craft wine
A meeting with a single plate,
La Vigne wines
Japanese wines to elevate your enjoyment of FÛDO cuisine.
With a selection of over 1,000 bottles—primarily from Nagano—we will recommend the perfect glass to match your dish and preferences.
Please enjoy the distinct character shaped by land, climate, and maker, together with FÛDO cuisine.
WINE AT FÛDO
craft wine
An encounter with a single dish,
La Vigne wines
Japanese wines to elevate your enjoyment of FÛDO cuisine.
With a selection of over 1,000 bottles—primarily from Nagano—we will recommend the perfect glass to match your dish and preferences.
Please enjoy the distinct character shaped by land, climate, and maker, together with FÛDO cuisine.
