CUISINE
Aromatic Cuisine
Our Executive Chef serves you up his exclusive dishes, which represent an excellent combination of good smell of ingredients, tastes and cooked at the best temperature.
DINNER
We offer creative French courses menu that combines seasonal local products and the unique culinary culture of the snow area, by using not only local Nagano ingredients but also seafood from neighboring Niigata.
■Premium French Course
This is an upgraded course limited to 5 groups per day with the aim of creating a "new French cuisine of Shinshu" for satisfying our guests.
You can enjoy this creative French dishes such as golden consommé soup simmered for three days in the bright and spacious restaurant.
■Four Seasons French Course
A 5-course French menu including appetizer, soup, fish, meat, and dessert made with the seasonal ingredients by our Executive Chef.
Breakfast
We offer a buffet of approximately 60 different Japanese and Western dishes, featuring local ingredients.
*It might be changed into a freshly prepared breakfast set depending on reservation conditions.
Kids menu
The following dinner for children is available for JPY 2,200 (tax included).
Beverage, soup, main dish (choice of 10 items including pizza, pasta, curry, fried plate, etc.) and dessert.
Executive chef Mitsuhisa Kanazawa
Born in Ibaraki.
With a strong yearning for French cuisine, he began his apprenticeship in a hotel kitchen at the age of 16.
In 1991, after studying the fundamentals of French classical cuisine in earnest at the long-established French restaurant "Seiyo-do Honten" in Mito City, he became the chef of the casual French restaurant "Pine Tree" in Fujiyoshida City, Yamanashi Prefecture, where he was also involved in management and operations.
At the chateau restaurant "Excellent Coast" in Yokohama, Kanagawa Prefecture, he was fascinated by then Executive Chef Koyama's brilliant French cuisine with an emphasis on classical cuisine, and after dedicatedly learning refined techniques and culinary philosophy, he joined "Sierra Resort Hotels" in 2000, where he continues to work till today.
Experience
2003 2nd Place in the 11th Annual Canadian Culinary Cup (Minister of Agriculture and Agri-food Canada)
2005 2nd Place in the 16th Annual Toque d'Or Culinary Cup (World Association of Chefs Societies)
2006 2nd Place in the Annual Andalucian Food Competition
He has won numerous awards at competitions and is currently a part-time lecturer at a cooking and confectionery school in Nagano Prefecture and vice president of the Kanto General Regional Headquarters of the All Japan Chefs Association of Nagano Prefecture, while also appearing on radio programs and providing lectures and cooking classes in his hometown of Ibaraki.
Chef Shingo Nakamura
Born in Hakuba Village.
Graduated from Musashino Cooking College.
After training at French restaurants such as "Chez Inno" in Kyobashi, Ginza, "Manoir d'Inno" in Omotesando, and "BISTRO Bonne Femme" in Tameike-Sanno, he returned to his hometown and joined Sierra Resort Hakuba, where he is creating courses with carefully selected ingredients and a sense of the seasons.
He is also devoted to training and encouraging younger chefs who working at Sierra Resort Hakuba to participate in the Toque d’Or competition, in which he himself won third place.
Experience
2002 Chez Inno
2003 BISTRO Bonne Femme
2005 Sierra Resort Hakuba
2014 3rd Place in the Japanese Division of the 25th Annual Toque d'Or Culinary Cup (Hosted by All Japan Chefs Association)
