1
Hermitage do and TAMURA

SUPESHARITE which tells summer of Karuizawa "white peach cold soup" is popular.

The thing by which "Hermitage" is a hideout in French. Isolated house French Restaurant wrapped in as the name suggests and a forest in a Karuizawa town mayor storehouse. Mr. Yoshio Tamura of Hatsuyo owner chef retires in 2017, and the Tetsuya Otsuka chef who hits a pupil inherits the delicate taste at present. Only the course where the lunch and the dinner are 1 kind for dish by a perfect reservation system. SUPESHARITE where it's summer that even the inside is supported by a repeater "white peach cold soup". It's the basic menu from opening at first and is the gem which can't be tasted by the other ones by which the sweetness of the white peach begins to melt in soup of a cream base.

The pairing of the wine a sommelier selected carefully is also possible.

A course starts from amuse and follows with Maine and a dessert of an appetizer, Maine of fish, soup and meat. It's recommended to ask for a pairing of wine here. There is more than thousands of of Gilly flower of wine focusing on a French product, and it's possible to order Bottled Wine of course.
The course where matsutake mushroom was used luxuriously appears after 10 months every year. It's said that the pairing which is sake especially as well as the wine can also order according to the matsutake mushroom.

This place
Supporter

The repeater is open in 2000 and comes much. It's said that "white peach cold soup" became the topic of conversation in SNS recently, and it's very popular with inbound tourists, too.

Hermitage do and TAMURA

• Kitasaku-gun, Nagano Karuizawa town mayor storehouse 820-98 MAP
• It's a car more than JRKaruizawa station, about 10 minutes
• Than JRKaruizawa station, Seibu sightseeing bus "hot water of Hoshino hot spring dragonfly" way ride for about 7 minutes and "in front of junior high school" getting off for about 10 minutes on foot
• Lunch (It's run irregularly.) 11:30-15:00 (L.O.13:00) and dinner 17:30-22:00 (L.O.19:00)
• Regular holiday-less (There are holiday business, summer irregularity and winter long closure.)
• 0267-44-1611
• Free
• GW and summer don't receive reservation for child accompanying of less than 11 years old.
  Reservation status can sometimes receive a period besides that, so please inquire.
• It needs reservation by the telephone or a Web site.

2
Bleston Court Yukawatan

Restaurant where the year can show in and taste the carp which is eaten from the chef's thought that I'd like to entertain by the menu and eaten from the old days in this area appropriate for Shinshu. The carp streamer which increased the depth and the carp appetizer which can enjoy different preparation make them mature with carp of the light taste which has been just tightened, and are recommendation one which can be tasted with cream of Schein Muscat and an elder flower, consomme of a carp streamer as well as GUREKKU of celery and sauce together with herb oil.

The delicate cooking which shuts gravy

The delicate taste which has no bad smells soft so that the venison dish of Yukawa tongue is marvellous. It's said that they're making simply because I want you to taste gusto of venison sufficiently. The right or wrong a source has the venison roasted politely add rather light JU DO and SHUVURUIYU (bone of a deer and the phone taken by a quarter) to which, could you eat, they're Hajime items.

This place
Supporter

Isolated house Restaurant like the hideout where I pause in a forest in Karuizawa. Present-day people can go out to one dish which can be enjoyed light and meet, doing based on the classic recipe which seems to be French food.

Bleston Court Yukawatan

• Nagano-ken Karuizawa Hoshino of a town MAP
• It's a taxi from Karuizawa station, about 15 minutes
• 17:30- (Perfect reservation system. Reservation is received in a official site.)
• The regular holiday-lessness
• A course of 27,500 yen-(including tax,* service charge difference) the※ ingredients change with the receipt situation.
• 050-5282-2267
• Free (Karuizawa Hotel Bleston Court).

3
Pyrenees

Sister store of "auberge DO primavera". Various meat is carried to a table, and I come, so the style the group has bake a condition by a fireplace chooses the kind and the size by a taste and the number of people, and is popular. The maturity of the meat inherited lengthily as French food culture is also continued from opening at first and beef with a bone is offered maturely for about 60 days. Besides meat of the chef selection such as the French duck and Chiyo illusion pork of Iida of Nagano-ken is also even.

This place
Supporter

Something powerful fireplace baking can't meet easily. Excited time until it bakes doesn't collect!

A pet dog and the table on the terrace where you can have a meal.

It's the simplicity like the French country person in the store. It's recommended to share and eat the dish heaped on a large plate. A pet can also be accompanied by a table on the terrace and I have the menu for dogs.
"Appetizer buffet" is popular with a lunch menu. Even how much is it possible to take it from the French ready-to-eat dishes dish to which I stood next in a row in front of the fireplace according to the taste?

Pyrenees

• Kitasaku-gun, Nagano Karuizawa town Karuizawa1181-8 MAP
• From Karuizawa station, 12 minutes on foot
• 12:00-14:30 (L.O) and 17:30-21:30 (L.O)
• Monday . Tuesday
• Lunch of 2400 yen-and a course dinner of 5300 yen-
• 0267-41-3339
• Free

4
Color scheme hermitage without Ikeda

Though it's done based on a French restaurant, it's the store which has complete set of the cooking to which a taste of a total was introduced. Sweetfish also makes the sense of the season important for example recommends early summer. The fragrance is put on the combination with cucumber of a basic lightly by a spice for Japanese food. The taste of the sweetfish is Oriental one which deepens.

A chef was working for a French restaurant of Tokyo and Yokohama after French studying abroad and was also learning by a Japanese food store. I add to my experience by a famous French restaurant in Karuizawa and serve as a master chef in a sister store for 8 years by the present place, and it's independent in 2011. It was a present shop's name.

This place
Supporter

The dish a youthful spirit also makes important to an assortment of the ingredients can enjoy an eye and a tongue.

Big window and the chic interior

The open atmosphere by which night can feel green wetly by light brightly so that when I see, the inside in the building which is inorganic matter is a full window to the ceiling, and lunch time is dazzling. The color is made humble as it is in a shop's name with "color scheme-lessness", everywhere, used natural dish as well as material and green are brought out.
The producer in Shinshu, the winery and the art author deepen the friendship, and chefs are something one feels to be good and the space where he thought it's beautiful and was satisfied.

Color scheme hermitage without Ikeda

• Kitasaku-gun, Nagano Karuizawa town mayor storehouse 1891-50 MAP
• It's a car from Shinano-Oiwake Station, 5 minutes
• 11:00-13:00L.O. and 17:00-20:00L.O.
• With Tuesdays (It's run in case of a holiday.) and the winter closures
• A course lunch of 3300 yen-and a course dinner of 5500 yen-
• 0267-44-3930
• Free

5
Restaurant TOEDA

The personality by which a chef was elected by team Japan of an international French food contest and contributed to a victory in 2018. Small Restaurant in the edge in Yukawa is being watched as gastronomy of the world level.

This dish starts from Hot Starter in a course. The jelly by which deep red is a beets by is rilletts of venison wrapped and baked at a birthplace, and gloss in the surface be not liked. CHUIRU with the shape of the leaf makes cider vinegar from Shinshu and a spice work, and it consists of a gobbet so that an image in a forest may spread when eating.

The Shinshu ingredients are used in one piece and one piece in a course.

In 9-all food from 10 courses, using the Shinshu ingredients, when, Caviar with meat of the sturgeon cultivated using rich spring water in Nagawacho in the Middle East area of Nagano and egg as well as vegetables, the rare ingredients. A chef is teaching and is making raw ham personally at the atelier of Himeki Hira where it's in the north of Shirakaba-ko Lake. Art is also the gastronomy which can be satisfied with the taste of Shinshu in the store decorated much.

This place
Supporter

Every dish is utilizing the characteristic of the material fully and is surprised by combination of beauty of the appearance and the taste!

Restaurant TOEDA

• Kitasaku-gun, Nagano Karuizawa town mayor storehouse 1877-1 MAP
• It's a car from Karuizawa station, 5 minutes
• 11:30-(12:00 last store entry)
  18:30-(19:00 last store entry)
• The regular holiday-lessness
• A course of 14,520 yen (noon and night, together)
  ※ Only a perfect reservation system and a leaving tour.
• 0267-45-7038
• Free
• Perfect reservation system. Reservation is from HP.

6
SHE Kusama.

The chef who also becomes a shop's name ships study at a French restaurant of a noted store in Paris and Tokyo including Grand maison, and is independent 10 years before. A store as well as madam from Nagano-ken were opened.

I "deal with a concept naturally". I emphasize season of the ingredients, don't make an improvement too much and make the charm by which the ingredients keep important. For example a salmon appetizer, Shinshu salmon, I smoke just slightly and put the light fragrance on the flavor of the salmon. Seasonal fresh vegetables are added to a garnish much, and it's with Japanese horseradish mayonnaise. The rare flavor of the Shinshu salmon and individuality of the fresh food texture of the vegetables and taste are tightened by a spicy source slightly.

The natural interior held by a wild cherry tree

The interior theme appropriate for "natural Restaurant" is natural. A pure wood uses the natural material and the design of the streamline much, so it's the soft atmosphere.
Oki of a wild cherry tree who can say a symbol tree in front of the store. It's wanton in summer that you can color in autumn and feel a season and charm.

This place
Supporter

I also have a private room, so it also fits dining together with an important person. I'm happy that the petite portion the amount was made a little humble where can be chosen.

SHE Kusama

• Kitasaku-gun, Nagano Karuizawa town Karuizawa1265-15 MAP
• From Karuizawa station, 5 minutes
• 11:30-14:30 (L.O.13:00) and 17:30-21:30 (L.O.19:00)
• Wednesday and Thursday
• Course lunch 6600-a yen and a course dinner of 11,000 yen-(petite portion course of 9900 yen)-
• 0267-46-9123
• Free

7
SUIYARUDO

The thing by which "SUIYARUDO" is the stone wash place good in an old house in Minami France. You could prepare for outdoor apart from a kitchen and it was used for washing in water of vegetables and herb. There is SUIYARUDO at the entrance of this store circled by Mori actually, and the image which has come to the country town in the south France spreads.

After shipping study in France, a chef is the owner of biographical notes who served as a master chef at a Japanese first-class hotel. A main dish uses sauce with a chorizo and adds new onion, butterbur sprout and spring cabbage to chicken ground meat in a ravioli in the lamb chop baked up wetly, and shuts the fragrance of the spring.

This place
Supporter

A store of nice appearance. It's possible to be the cozy atmosphere and enjoy the cooking which used local vegetables and fruit abundantly.

Isolated house Restaurant in the forest

Chef's dream was to open Restaurant in the forest. Geographical advantage on the street where a grove was good-looking and also imagined a car street at a little quiet place in the location away from the Shinano-Oiwake Station a little. You can make a table on the terrace over like a solarium and have a meal in the atmosphere in the forest at any time of the year around.

SUIYARUDO

• Kitasaku-gun, Nagano Karuizawa town forked road 1551-2 MAP
• It's a car from Shinano-Oiwake Station, 10 minutes
• 11:30-13:00L.O. and 17:30-19:00L.O.
• Sunday dinner and Monday
  The winter closure: Around the end of December after Christmas-middle of March of next year
  A start of business day check the instagram, please.
• A course lunch of 4400 yen-and a course dinner of 8250 yen-(including everything tax and according to the service charge)
• 0267-46-2789
• Free
• Perfect reservation system until the previous day

8
E.Bu.Ri.Ko (EBURIKO)

The general term which expresses the one of the company's stiff fungus of a shelf fungus in an archaism with E.Bu.Ri.Ko (EBURIKO). We're the chef who loves fungus and countryside grass deeply and French of the individualism madam does so that it may be also understood from the shop's name. One shipped study in Restaurant which makes the countryside grass of Tokyo and the fungus its strong point, and stayed near the fungus, too, and when I'd like to use one just harvested, a store was opened in Karuizawa.

Mushroom is used in many dishes, a la carte by which the fungus called "one dish of fungus" is the leading role.
The one by which photograph stuffed galeeny made in Ueda and foie gras paste into TOGARIAMIGASATAKE with the abundant fragrance (black MORIYU). It's a puree of a powder of SUSUKEYAMADORITAKE (porcini mushroom) and fungus of IGUCHI kind to be hung on completion. The flavor of the fungus origin is added.

This place
Supporter

It's possible to receive the menu from which good of the fungus was drawn out maximally. Fungus love is the nice store where it's being transmitted!

Countryside grass and fungus appear on a dessert.

Here is Creme Brulee with a butterbur sprout. It's the combined delicate taste while considering a balance of the taste of the two because there are a male and a female in a butterbur sprout, and the flavor is different subtly respectively. The one added sherbet accented with seeking Warsaw fruit juice with sap of a white birch as the main character. The arrangement which added floral Japanese horseradish to flower and sherbet of the butterbur sprout by which I took a comfiture in Brule and used a leaf, because I'm the chef who loves the natural material, it's an idea.

E.Bu.Ri.Ko (EBURIKO)

• Kitasaku-gun, Nagano Karuizawa town Karuizawa1157-6 MAP
• It's a car from Karuizawa station, 6 minutes
• 11:30-13:30L.O. and 17:30-19:30L.O.
• I have that regular holiday and winter closure-lessly on Wednesday . Thursday.
  Lunch runs only the weekend.
• Lunch of 8400 yen and a course dinner of 11,700 yen- (everything, without tax)
• 0267-42-3033
• Free