Spring Specialties
Light and graceful.
A spring plate with dazzling contrasts.
In the first half, light seasonal ingredients take center stage: rape blossom mousse with the aroma of the sea, scallops covered with fresh onions, and nage with the flavor of fresh lobster and white asparagus. The dish builds in gravity from the Prince Hotel’s traditional twice-boiled consommé soup, layered with flavor, to the champagne-steamed flatfish bon fame, and then to the classic main dish. The chef’s sensitivity shines through in this breathtaking course.
Location：Dining Room Beaux Sejours
Opening Hours：5:30P.M.～8:30P.M.(L.O. 8:00P.M.)
Period：Saturday, March 1st, 2025 – Saturday, May 31st, 2025
Price：￥28,000 / per person
*Service charge(15%) will be added.
Hokkoku Kaido – Shukuba in Spring
A hint of spring on each plate.
The spring of Karuizawa, once an inn town on the Hokkoku Kaido highway, is expressed on each plate. Starting with cherry blossom tofu, prawns, bamboo shoots, and asparagus are served in a bonito broth jus. The dish also includes a fried scallop in a batter of five-color arare, Spanish mackerel grilled in saikyo style with hanamame (Japanese Spanish mackerel), steamed egg custard with starchy sauce of white fish and yomogi fu, and grilled Japanese black beef filet with wakakakusa grass. This is a kaiseki course in the full bloom of spring.
