The Full Picture of the Italian Cuisine Course—Now Revealed!

2026/05/06

News

We are pleased to share the full details of our new dinner option, the “Italian Cuisine Course,” launching in the 2026 Green Season.

Below is a message from Chef Shingo Suzuki regarding the concept behind the new course.

Now that the course menu has been finalized, we will use the following names consistently for our three dinner course options:

A. Italian Terroir Course (8 dishes):
A hybrid course pairing Italian regional cuisine with Italian wines, complemented by seasonal ingredients carefully selected from across Japan—primarily Nagano.

B. Shinshu Terroir Course (8 dishes):
Since our opening in 2019, this has been our signature dinner course at FIELD SUITE HAKUBA. Each dish highlights locally sourced ingredients and is paired with Nagano wines.

C. Shinshu Terroir Light (5 dishes)
For guests who prefer a lighter dinner, we have created this five-dish course—based on our signature B. Shinshu Terroir Course (8 dishes), a long-standing favorite since our opening in 2019. Each dish highlights locally sourced ingredients and is paired with Nagano wines.

*Please select the same dinner course for all guests staying in the same room. If you are booking multiple rooms as a group, we also recommend choosing the same course to ensure smooth and consistent pacing during the meal.

*Dinner course changes can be accommodated until 15:00 (3:00 p.m.), three days prior to your stay, even after you have made your booking. Please email us at fsh@happoone.co.jp.

* * *

　The world is home to many renowned wine-producing countries and regions, including France, Germany, Spain, South Africa, Australia, the United States, and Chile. While wine production in many countries is concentrated in certain areas, one of Italy’s defining characteristics is that wine is made in all 20 of its regions, from north to south. Across the country, approximately 500 indigenous grape varieties—many of them closely tied to their local regions—have been preserved and passed down through generations.

　In Italy, where wines have evolved in close connection with the climate and terroir of each region, the concept of “Abbinamento”—bringing cuisine into harmony with the wines of the land—has long been cherished. It is within this culinary culture, where wine and food enhance one another, that Italy’s rich regional cuisines have flourished.

　Inspired by guests who have expressed a desire to enjoy wines beyond those of Nagano, the “Italian Terroir Course” will debut as a new dining option for the 2026 green season. Based on the concept of “Abbinamento,” the course invites guests on a culinary journey through regional dishes from across Italy.

　Ingredients are sourced primarily from Italy and other regions that convey the authentic flavors of Italian cuisine. For seafood, I select domestic ingredients that closely resemble those used in Italian coastal dishes, while fresh local vegetables are incorporated throughout the course. To each dish, I bring my own interpretation and personal touches.

　When traveling through Italy, one would usually experience the local cuisine and wines of each place visited. This course, however, offers a way to explore the regional dishes and wines of Italy from a broader perspective, while surrounded by the natural beauty of Hakuba.

　We sincerely hope you will enjoy this new culinary journey.

Snow Peak FIELD SUITE HAKUBA KITAONE KOGEN

Head Chef　　Shingo Suzuki