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.


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.

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.
*Feel free to let us know when you are seated, if you need a children's chair or cutlery.

Executive chef Mitsuhisa Kanazawa

Born in Ibaraki Prefecture, 1972.
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.


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
2007 Participated as a duo in the Copa Jerez International Finals(Spain) as a representative of Japan.
Currently, he participates in the judging and general review process of the "Kamu Kamu Menu and Photo Contest" sponsored by Matsumoto Dental University, and cooperates with the Center for the Promotion of Social Contribution and Community Collaboration. In addition to being a special lecturer at the Nagano Cooking Confectionery College and the Matsumoto Training Collage for Cooks & Confectionery, he also holds cooking classes using ingredients from special producers, and his lectures inspired by ingredients are gaining popularity, and he is also active in regular TV and radio cooking corner programs.

Chef Shingo Nakamura

Born in Nagano Prefecture, 1981.
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 Hotel 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.