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.
Executive Chef Yamato Imanishi
What I want to deliver here in Hakuba is “a dish you can only taste today”.
To the ingredients gathered from the mountains and rivers in the morning, I gently layer the light and temperature felt that day,
reflecting the bounty and richness nurtured in Hakuba onto a single plate.
This dish comes to life through dialogue with staff who venture into the mountains and producers,
connecting the thoughts of those who love this land.
While imagining our guests’ smiles, we create cuisine as a team that transcends the hotel,
nurturing this “cycle of deliciousness” in this land.
What I want to deliver here in Hakuba is “a dish you can only taste today”.
To the ingredients gathered from the mountains and rivers in the morning, I gently layer the light and temperature felt that day, reflecting the bounty and richness nurtured in Hakuba onto a single plate.
This dish comes to life through dialogue with staff who venture into the mountains and producers, connecting the thoughts of those who love this land.
While imagining our guests’ smiles, we create cuisine as a team that transcends the hotel, nurturing this “cycle of deliciousness” in this land.
profile
Born in 1988 in Kochi Prefecture. After graduating as valedictorian from École Tsuji Osaka, he moved to France at age 20.
He trained at the renowned “Michel Bras” in Laguiole village,
and honed his skills at Paris establishments including “Septime” and “Le Chateaubriand,” serving as department chef at each.
Notably, during his time at “Le Chateaubriand” in 2011,
the restaurant ranked 9th in “The World’s 50 Best Restaurants.”
He gained experience at a total of 5 establishments, including Michelin three-star restaurants, and after returning to Japan, served as chef at multiple restaurants.
In April 2025, he will assume the position of head chef at “LA VIGNE DINING FUDO,” the restaurant located within Hotel La Vigne Hakuba.
profile
Born in 1988 in Kochi Prefecture. After graduating as valedictorian from École Tsuji Osaka, he moved to France at age 20. He trained at the renowned “Michel Bras” in Laguiole village, and honed his skills at Paris establishments including “Septime” and “Le Chateaubriand,” serving as department chef at each. Notably, during his time at “Le Chateaubriand” in 2011, the restaurant ranked 9th in “The World’s 50 Best Restaurants.”
He gained experience at a total of 5 establishments, including Michelin three-star restaurants, and after returning to Japan, served as chef at multiple restaurants. In April 2025, he will assume the position of head chef at “LA VIGNE DINING FUDO,” the restaurant located within Hotel La Vigne Hakuba.
Dinner
18:00 – 22:00 (Last Order 21:00)
Seasonal ingredients nurtured in the land embraced by the magnificent nature of Hakuba at the foot of the Northern Alps.
Each ingredient’s inherent atmosphere and texture is refined with contemporary sensibility,
and elevated into “Hakuba gastronomy” for your enjoyment.
Valuing the harmony of tradition and innovation, our cuisine respects the inherent power of ingredients,
creating an experience where you not only taste but feel the terroir itself.
In addition to refined course meals, we also offer à la carte options for casual enjoyment.
Furthermore, paired with carefully selected Japanese wines centered on Nagano Prefecture varieties,
spend truly fulfilling moments with us.
*Dinner courses at 6:00 PM and 7:30 PM (courses require reservations 2 days in advance)
*Dinner à la carte available during winter season only
*Private rooms: 2 rooms (1 room seats 6) Maximum capacity of 12 guests
Seasonal ingredients nurtured in the land embraced by the magnificent nature of Hakuba at the foot of the Northern Alps. You can enjoy “Hakuba Gastronomy”, where each ingredient’s inherent atmosphere and texture are refined with a modern sensibility and elevated into a single dish.
Our cuisine, composed with respect for the power of ingredients while balancing tradition and innovation, offers an experience where you can not only taste but also feel the terroir itself. In addition to sophisticated course meals, we also offer à la carte options for a more flexible dining experience. Furthermore, enjoy a fulfilling time with carefully selected Japanese wines, primarily from Nagano Prefecture.
* Dinner Course 18:00～, 19:30～
(Courses require reservation at least 2 days in advance)
* Dinner À la Carte Winter season only
* Private Rooms 2 rooms (6 people per room) Available for up to 12 people
French Cuisine
We Offer Course Meals that Carefully Draw out the Aromas, Characteristics, and Memories of the Land from Seasonal Ingredients Nurtured by Nature in Hakuba and Various Parts of Nagano Prefecture, Sublimating Them with a Modern French Sensibility. Please Enjoy “Hakuba Gastronomy”, a Sensory Experience of Shinshu’s Terroir.
Teppanyaki
Using Seasonal Shinshu Ingredients Such as Shinshu Premium Beef and Vegetables Nurtured in the Cool Highland Climate. Enjoy the Live Experience of Teppanyaki as our Skilled Chefs Cook Right before your Eyes.
Tel: 0261-85-5168 (10:00-22:00)
- A 10% Service Charge Will be Added to the Displayed Prices.
- Course Meals Require Advance Reservations. Please Make your Reservation at Least 2 Days Prior to your Desired Date.
- À La Carte Reservations are Accepted until 17:00 on the Day of Dining.
- We Kindly Request that You Notify Us of any Cancellations at Least 2 Days in Advance. (Cancellation Policy: Free up to 2 Days Prior, 50% Charge for Day before, 100% Charge for Same Day)
- The Wine List Can be Viewed on the Craft Wine Page.
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.
Hakuba buckwheat galette, Nanohana Miyuki egg omelette, Yatsugatake yogurt, homemade granola, salad and warm vegetables from contract farms in Shinshu, Hakuba Shinshu salmon, Shinshu soba, etc.
Lunch
12:00 – 14:00 (Last order 13:30)
This summer, lunch begins at La Vigne Dining Fuudo. A dining experience you can casually drop by between activities or during a drive. Enjoy a slightly luxurious lunch time where you can taste the terroir of Hakuba.
menu galette Galette, Soup
Please choose your favorite dish from the following 4 types of galettes that embrace the nature of Hakuba.
- Hakuba ham, Shinshu salmon, Hakuba farm corn, Minemura beef corned beef
menu lavigne Appetizer, Main, Dessert
A 3-course lunch menu crafted by the chef to taste the terroir of Hakuba.
You can choose one appetizer and one main dish.
- Gentle soup of seasonal vegetables
- Terroir salad – Today’s assorted vegetables and herbs
- Poêlé of Shinshu Daio char with white eggplant fondant and herb butter sauce
- Roasted Shinshu golden Shamo chicken with red pepper sauce, accompanied by a medley of summer vegetables
- Parsley anglaise sauce with tomato and passion fruit granita
*All served with coffee/tea/garden herb tea
