2020.07.25
This year, we will hold “Matsutake and Champagne Breakfast” at “Hoshinoya Karuizawa”, a resort resort in Karuizawa, Nagano Prefecture. This is a breakfast plan of matsutake mushrooms and champagne that is served on the terrace seats of the main dining “Japanese cuisine Kasuke” from September 10th to October 10th, 2020 only for one month. From the morning, we will offer a menu of all mushrooms with Champagne.
Shinshu is a production area of matsutake mushrooms, which is always the highest in domestic production (*1). The shipment starts from the end of August to the beginning of September every year to inform the arrival of autumn. Therefore, we devised this program in the hope that you can feel the autumn in Shinshu by enjoying Matsutake mushrooms.
The scent of matsutake mushrooms is due to the ingredients “Matsutakeol” and “methyl cinnamate” and is said to have the effect of promoting appetite (*2). You can fully enjoy matsutake mushrooms with champagne from the morning while being wrapped in an appetizing scent.
*1: Forestry Agency, Special Forest Products Production Statistics Survey, 2018 Special Forest Products Basic Materials
*2: The latest definitive edition: Understand nutrition. Encyclopedia of ingredients that work well for your body (Gakken)
It is a menu of all 6 matsutake mushrooms. “Matsutake charcoal grilling” that maximizes the scent of matsutake mushrooms is a mellow scent that is created by carefully grilling matsutake mushrooms that are torn to size with your hands. “Matsutake and Toga no Asagayu” is completed by adding charcoal-grilled matsutake to porridge made from Tori soup. With the appetizing scent of matsutake mushrooms, you can eat as many cups as you want. In addition, you can enjoy matsutake mushrooms in various ways, such as steaming in a clay pot and simmering a small pot with matsutake mushroom and dashi stock.
Charcoal grilled matsutake mushroom
Autumn seasoning with matsutake mushrooms
Dashi soup roll with matsutake mushroom paste
Steamed matsutake mushroom
Matsutake and beef small pot tailoring
Morning mushroom and matsutake
Incense
dessert
Champagne (1 bottle for 2 people)
The rich aroma of mushrooms and the aged aroma of wine are the best combination among sommeliers. The champagne “Henriot Cuvee des Enchantereurs 2000” selected by Sommelier is prepared. Aged and complex flavors reminiscent of the earth of Champagne harmonize with the plump and powerful aroma of matsutake mushrooms.
The Japanese restaurant Kasuke’s terrace seat facing the terraced rice fields is a special seat where you can feel the sign of autumn, which is a little earlier than in Tokyo. The maple and leaves of the cherry blossoms, which are faintly colored in the green on one side, delight the eyes. In the fresh autumn air, you can enjoy a holiday morning surrounded by the scent of matsutake mushrooms and champagne while listening to the sound of water flowing down the rice terraces.
| Period: | September 10th to October 10th, 2020 (with exclusion days) |
|---|---|
| Price: | ¥35,000 per person (tax and service charge not included) *Accommodation fee not included |
| Place: | Hoshinoya Karuizawa’s main dining “Japanese cuisine Kasuke” terrace seats |
| Time: | About 90 minutes between 9:00 and 12:00 |
| Capacity: | 3 groups per day (limited to 2 people) |
| Reservation: | Official site 7 days before 24:00 |
| Target: | Hoshinoya Karuizawa guests only |
| Remarks: | Reservation acceptance will start on May 11th. Part of the food may change depending on the stocking situation. |
1 Hygiene management
At Hoshino Resorts, as part of corona countermeasures, we take the following measures in consideration of our customers’ health and public health.
・Temperature measurement at check-in
・In addition to regular guest room cleaning, cleaning and wiping with alkaline electrolyzed water inside the hotel
・Install alcohol for disinfection in various places in the building
・Install alcohol for hand disinfection in all guest rooms
・Alcohol disinfection of fingers for all customers when entering a restaurant
・High temperature cleaning of tableware (plates, glasses) and cutlery (80 degrees or more), disinfection cleaning of food trays
・Installation of partitions such as panels and vinyl sheets on the front
・Wear a mask when serving customers in the hall
・ Thorough management of staff health and hygiene (temperature measurement and confirmation of records before going to work)
2 “3 dense” avoidance
The following measures are taken to create a stay that avoids three types of “denseness”: closed, dense, and close.
・Visualization service of “3 denseness” that allows you to see the congestion level of the large public bath on your smartphone (partly)
・During stays, restrictions on entering and entering stores where congestion is confirmed
・Manage the congestion status of restaurants and decentralize entry time
・Implementation of line-up restrictions when checking out at check-out
・Check-in available in guest rooms (Hoshinoya/Kai)
On a day off from modern times, stay in a village in the valley. The remote rooms surround the waterfront, and you can feel the seasonal relaxation from the terrace of the room. It is a stay-type resort where you can enjoy a rest time in the rich natural environment facing the Karuizawa Wild Bird Forest.
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Art
Event
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Travel
Event
Culture
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SAKURA
Event
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Event
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Food
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