A Welcoming Restaurant That Keeps Diners Coming Back

CLOUD Nine KARUIZAWA

Tabiiro’s picks: signature dishes

Course featuring seasonal ingredients

Precious time with someone special

Sauce that changes with the seasons

"Shinshu Salmon"

A popular full-course meal

The Chef's Full-Course Omakase Menu Featuring Seasonal Ingredients

Chef-selected courses feature seasonal ingredients and the day's available produce, with dinner courses generally requiring reservations at least five days in advance. The full course includes an amuse-bouche, appetizer, seasonal soup, fish dish, meat dish, dessert, and petits fours, while a casual course with a different number of dishes is also available. Dishes featuring ingredients from Nagano Prefecture, such as "Shinshu Salmon" meunière, roast "Tateshina Pork," and seasonal potage, are also popular. As the menu changes with the seasons and market availability, each visit brings different flavors. It is well suited to a special dinner in Karuizawa.

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  An Uncompromising Commitment to Ingredients

  Dishes feature ingredients unique to Nagano Prefecture, including "Shinshu Salmon," "Shinshu Fukumi Chicken," and "Tateshina Pork," with each ingredient prepared to highlight its natural character. Vegetables, meat, and fish are handled according to their individual qualities, resulting in simple yet layered flavors. Seasonal ingredients and daily availability also shape each dish, bringing out the flavors of the moment.

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  Locally Produced Nagano Wines to Pair with Regional Ingredients

  The wine selection focuses on bottles from Nagano Prefecture, chosen with food pairings in mind, along with labels from elsewhere in Japan. Wines are selected to complement dishes made with local ingredients, bringing out the character of both the food and the wine. At dinner, the pairings can be enjoyed at a relaxed pace, highlighting the combination of regional ingredients and Japanese wines.

Restaurant highlights

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  Bento boxes made with an abundance of local vegetables

  Adding Flavor to Dishes with "ARISUE SPICE"

  Creating memorable moments through food is central to the restaurant's approach. Spices are used to bring out the character of local vegetables, adding color and variety to mealtime. The concept began with a food truck that used spices and surplus vegetables shared by local farmers. Inspired by the local culture of sharing excess produce, the restaurant now grows some of its own vegetables using natural farming methods and continues to focus on the bounty of the region.

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  Going out to add color to special mealtimes

  A Private Chef Service for Casual, Authentic Dining

  The private chef service brings a chef to your accommodation, vacation home, or another location of your choice to prepare and serve freshly made dishes. It offers the appeal of restaurant-quality dining without having to travel. Using seasonal ingredients from Nagano Prefecture, the service caters to a variety of occasions, including special dinners, gatherings with family and friends, parties at vacation homes, and anniversaries. Menus can also be discussed and tailored to individual preferences and the occasion. Offering a different experience from dining at a restaurant, the service allows guests to savor their meals and enjoy conversation at a leisurely pace in a private space of their own.

Interior

Casual and welcoming

A Warm and inviting house

Also open for breakfast and lunch

Set in a warm, relaxed freestanding house, the restaurant has an unpretentious atmosphere that feels much like home. The wood-accented interior includes table seating suited to leisurely meals with food and wine. It works for a wide range of occasions, from lunch with family or friends to dinner on special days. Conversation is valued alongside the meal, and the restaurant also serves as a place where information about Karuizawa is shared.

From the Tabiiro Editorial Team

The owner prepares French cuisine centered on local vegetables and fruit. Each ingredient reflects the producer behind it, including many flavorful items that are difficult to distribute through conventional channels. The peaches used in the dishes are remarkably sweet. The warm staff share a strong affection for the local area, and the restaurant offers an approachable setting for French cuisine without formality.