From August 1 to September 30, 2023, "Bleston Court Yukawatan," the main dining restaurant of Hoshino Resorts Karuizawa Hotel Bleston Court, is offering a dinner course to savor midsummer nights.
The dining establishment also places strong emphasis on Shinshu wines.
Here is an introduction to what kind of dinner course it offers.
Featuring In-Season Rugiboletus extremiorientalis and More!
Offered this time is an 11-course dinner to taste carp, long eaten in Shinshu; delicate and light suckling kid goat; in-season Rugiboletus extremiorientalis mushrooms; and more.
For drinks indispensable to the cuisine, not only wine pairings but also mocktail (non-alcoholic cocktail) pairings are well-curated.
On summer evenings, you can indulge your senses to your heart's content in blissful flavors at Bleston Court Yukawatan, embraced by the cool forest air.
About the Menu
Bleston Court Yukawatan is a freestanding restaurant nestled in the forest like a hideaway.
Below is an introduction to part of the dinner course served at the restaurant to savor midsummer nights.
・Contrast of Carp
・Roasted Suckling Kid Goat, Sauce Exotique
・Tart of Rugiboletus extremiorientalis and Horsehair Crab
The restaurant focuses especially on wines from France and Shinshu.
They also take care with the rhythm of service—including white, rosé, and sparkling—so that guests can enjoy the pairings throughout the course.
Additionally, mocktails (non-alcoholic cocktails) crafted from recipes created by sommelier are also well-provided.
Why not take this opportunity to enjoy pairings with noteworthy Shinshu wines?
Reference
Dinner Course Overview
Period: August 1 – September 30, 2023
Price: Dinner course 27,500 yen (11 dishes in total)
Wine pairing: 13,200 yen
Mocktail pairing: 5,800 yen
(All prices include tax; service charge not included)
Reservations: Required via the official website (http://yukawatan.blestoncourt.com)
*Day-trip guests welcome
*Apéro availability depends on the weather.
*Ingredients are subject to change depending on market availability.

