Special Autumn 2025 Program: A Terroir Journey through Land, Wine, and Food Guided by Sommelier Sho Yoshihira at Cantina Riezo (Chikumagawa Wine Valley, Takayama Village)
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Dates of Commencement: Saturday, September 13, 2025/Monday, October 20, 2025
Since its opening in 2019, FIELD SUITE HAKUBA has gained popularity for its exquisite course dinners by Chef Shingo Suzuki, who uses locally sourced ingredients, paired with rare Nagano wines selected by Sommelier Sho Yoshihira.
Once relatively unknown, Nagano wines are now drawing growing attention both in Japan and abroad, with the number of wineries and vineyards in the region surpassing 100 in recent years.
So this fall, we’ll be offering a special program guided by Sommelier Yoshihira, where guests can visit a Nagano winery and experience its terroir through all five senses—from the feel of the soil and the scent of the air to the passion of the producers and the abundance of grapes on the vine.
For dinner, guests will enjoy a special course menu at FIELD SUITE, thoughtfully crafted by Chef Suzuki based on the featured winery, and paired exclusively with wines from that very winery.
The first winery to be featured is Cantina Riezo, which opened in 2015 as the first winery in Takayama Village, located in the Chikumagawa Wine Valley.
We invite you to join us in savoring the richness of Shinshu’s autumn—widely known as the “Kingdom of Terroir.”
Cantina Riezo
Opened in 2015 at an elevation of 620 meters overlooking the Zenkoji Plain in Takayama Village, Cantina Riezo was founded by Yasuyuki Yumoto, who had previously worked in the wine division of a processed fruit manufacturer. A turning point came during a winery tour, where he was inspired by the rural culture of Europe. After retiring, he and his wife traveled through Italy to immerse themselves in the world of wine. Upon returning to Japan, they cleared an old apple orchard in Takayama Village and began cultivating Chardonnay for white wines, along with Merlot, Barbera, Pinot Noir, and Dolcetto for reds. Their goal is to craft wines that express the unique character of the land, using winemaking methods in harmony with the natural environment. Cantina Riezo wines are known for their subtle yeasty aromas, layered complexity, rich flavors, and umami that can be felt even at the time of release—resulting in wines with a calm and elegant presence. With over ten years of data gathered by Mr. Yumoto, a passionate researcher, Cantina Riezo is poised for even greater refinement and growth in the years to come.
Schedule
<DAY 1>
| 12:00 | JR Nagano Station (Hokuriku Shinkansen, Limited Express Shinano, etc.) |
| 12:40 | Arrive at Cantina Riezo Take a guided tour of the winery and experience harvesting wine grapes in the vineyard, led by Sommelier Sho Yoshihira. |
| 13:30 | Depart from Cantina Riezo |
| 15:30 | Arrive at FIELD SUITE HAKUBA KITAONE KOGEN After check-in, feel free to enjoy a walk along the forest trail (approx. 30 minutes one way), or relax in the lounge with complimentary drinks until dinner. |
| 17:00〜 | Apéritifs - Dinner - Takibi (Bonfire) Bar |
<DAY 2>
| Around 4:30 | Sunrise Tour |
7:00 | Breakfast Enjoy a field breakfast with panoramic views of the Northern Alps. After breakfast, feel free to relax at your leisure until check-out. |
| 10:00 | Check-out A lunch box will be provided upon request (additional fee). After check-out, we will drive you to JR Nagano Station. If you prefer, you may continue your stay at Kitaone Kogen Highland until 14:00. |
Sho Yoshihira / Sommelier
Sho Yoshihira began his career with nine years of culinary training at Hira Sanso, a renowned ryokan and restaurant beloved by gourmets. It was there that he developed a deep interest in wine, eventually earning his sommelier certification. Today, he runs both a wine specialty shop, Yoshihira Sake Shop, and a Japanese restaurant, Chiso Yoshihira, in Asahi Village, Nagano Prefecture. In addition, he collaborates with his father-in-law, a geologist, to study the relationship between soil composition and wine flavor profiles. Since the opening of FIELD SUITE HAKUBA in 2019, he has served as its dedicated sommelier, earning high praise for his exceptional pairing expertise. He is currently working on a book about wine pairing.
Shingo Suzuki / Head Chef
Originally from Fukuoka Prefecture, Shingo Suzuki first encountered Italian cuisine during a study abroad trip to Italy while attending a four-year university in Kyoto. Captivated by its flavors and culinary culture, he decided to pursue a career in Italian cooking. After graduating, he trained at the renowned Ristorante Ponte Vecchio in Osaka, and then spent six years honing his skills at Michelin-starred restaurants across three regions of Italy. Upon returning to Japan, he worked at the BULGARI Il Ristorante in Tokyo before being appointed Head Chef of FIELD SUITE HAKUBA when it opened in 2019. Since then, he has continued to delight discerning guests with his refined approach to cuisine.
Special Collaboration Program
A Terroir Journey through Land, Wine, and Food
Guided by Sommelier Sho Yoshihira
at Cantina Riezo (Chikumagawa Wine Valley, Takayama Village)
DATES OF COMMENCEMENT:
- Saturday, September 13, 2025
- Monday, October 20, 2025
FEE
Shared by 2 People | Single Occupancy | Shared by 3 People | |
|---|---|---|---|
JYUBAKO Suite | 110,000 JPY | 165,000 JPY | - |
| Tent (Twin) | 110,000 JPY | 165,000 JPY | - |
Tent (Triple) | 110,000 JPY | - | 99,000 JPY |
The above fees include:
Participation in the program
1-night accommodation
2 meals (a full-course dinner and field breakfast)
Drinks during your stay
Transportation to and from JR Nagano Station
If you would like a lunch box on the second day, it can be arranged for an additional fee. Please request this at check-in.
NUMBER OF PARTICIPANTS
12 persons (Minimum of 6 participants)
APPLICATION DEADLINE
By 3:00 p.m., 3 days prior to the event
APPLICATION
Please apply through the following reservation site.
https://reserve.489ban.net/client/fieldsuite-hakuba/4/plan/id/227642/stay
CONTACT
E-mail: fsh@happoone.co.jp
