Experience “a unique dish that can only be savored today” amidst the nature of Hakuba.
Our aim is to create dishes that can only be encountered on that day, at that moment. For instance, wild vegetables gathered by our staff during their morning forays into the mountains. We elevate their essence into culinary creations on the very same day—. These “time-limited” dishes, which capture the seasons, winds, and very breath of this land, are born from the connection between nature and people.
Please indulge in this gastronomic experience unique to this region, woven by its terroir.
Executive Chef Yamato Imanishi
Born in 1988 in Kochi Prefecture. After graduating top of his class from Ecole Tsuji Osaka, he moved to France at the age of 20. He trained at the renowned “Michel Bras” in Laguiole village and honed his skills at Parisian establishments such as “Septime” and “Le Chateaubriand”, serving as chef de partie in each. Notably, during his time at “Le Chateaubriand” in 2011, the restaurant ranked 9th in “The World’s 50 Best Restaurants”.
Having gained experience at a total of 5 restaurants, including a three-Michelin-starred establishment, he returned to Japan and served as chef at multiple restaurants. In April 2025, he joined Onkochishin Co., Ltd. and was appointed as the Executive Chef of “LA VIGNE DINING FÛDO”, the restaurant attached to 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. 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.
