In late May, on a beautifully sunny day, I visited this restaurant. I was seated at an outdoor terrace, surrounded by beautiful greenery and dappled sunlight, which set a special tone right from the start with the amuse-bouche.I opted for both the alcohol pairing and the non-alcohol pairing.Each dish was impressively crafted, showcasing the ingredients' natural flavors. From the river fish that embodies the essence of Karuizawa to goat and venison, every plate was delicious. The cuisine is refined, relying on high-level techniques rather than flamboyance.In addition to the course, I could also order extra items, and I chose the recommended specialty dish, the grilled Iwana (Japanese char). The cooking and sauce were perfect, making it an incredibly tasty dish. However, the fish was quite large, about 50 cm, and served whole, which was a bit too much for two people to finish. While the flavor was outstanding, it's wise to consider the number of diners and portion size when ordering.The wines in the alcohol pairing harmonized beautifully with each dish. The combinations, especially with the delicate fish dishes, were thoughtfully curated, enhancing the lingering flavors of the food.Notably, the non-alcohol pairing was exceptional. Each drink was original and clearly designed to complement the dishes rather than just serve as a substitute. The pairings were outstanding, making it entirely reasonable to choose the non-alcohol option at this restaurant.The service was top-notch, as expected from Hoshino Resorts, and I felt that the overall experience, including the food, pairings, service, and location, was of very high quality.I definitely plan to return when I visit Karuizawa again. Thank you!
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