A special fair will be held for two days only on July 11 (Fri.) and 12 (Sat.), 2025, inviting a chef from the popular Taiwanese restaurant “Fu Jin Jiu” to serve a collaboration dinner at “Chinese Cuisine Tao-Li”. Please enjoy the collaboration of “modern Taiwanese cuisine” proposed by “Fu Jin Jiu,” which is loved by local people and world-traveling gourmets, and Chinese cuisine fusing tradition and creativity at “Chinese Cuisine Taoli” in one course.
*Reservations are required, so please make your reservation online or by phone.
Period: Friday, July 11st 〜Saturday July 12nd, 2025 Time: ＜2-part＞ 1 part 5:00P.M.～7:00P.M. / 2 parts 7:30P.M.～9:30P.M.
Marking the 100th Year of the Showa Era — A New Chapter in History Seibu Prince Hotels & Resorts has long cherished the spirit of “cuisine” and “hospitality” cultivated across Japan, alongside a tradition spanning over a century. In the Karuizawa area, we proudly present the “Showa 100th Anniversary Menu.” Please enjoy a precious moment accompanied by exquisite flavors.
[Period] Friday, June 6th – Wednesday, December 30th, 2026 *There is a sales exclusion period. Varies depending on the restaurant.
Course Menu
[MENU] Smoked salmon fantasy with prawn and caviar garnish/Traditional Takanawa-style beef consommé soup baked in truffle-flavored pie crust/Braised flounder Viennoise style with Noilly Prat sauce/Pan-seared domestic beef fillet Rossini style/Timbale Élise/Coffee & petit fours/Hotel-made bread
Location: Dining Room Beaux Sejours / The Prince Karuizawa Time: 5:30 P.M.～8:30 P.M. (L.O. 8:00 P.M.) Price: ¥19,800
à la carte
Charlemagne of beef filet
A steak of beef fillet topped with mushroom duxelles, finished in the oven with Béarnaise sauce. This is a classic French dish, and one of the signature meat courses traditionally served at Grand Prince Hotel Takanawa’s “Trianon” restaurant and wedding banquets.
Location: Dining Bloom / Karuizawa Asama Prince Hotel Time: 5:30 P.M.～9:00 P.M. (L.O. 8:30 P.M.) Price: ¥9,020
Seafood Doria
A signature dish that gained immense popularity at the “Prince Villa” restaurant in the Tokyo Prince Hotel during the 1990s, often drawing long lines of customers.
Refining summer ingredients. The first half features an amuse-bouche using Swedish whitefish roe “Kalix Löjrom,” a light pâté en croûte centered around Shinshu golden chicken, and a vanilla-scented corn velouté. The fish course is served with a classic sauce vin blanc, while the meat dish is a traditional Rossini-style preparation with Japanese Black Wagyu tenderloin and foie gras. The final dessert, “Baked Alaska,” is citrus-flavored ice cream covered in meringue, flambéed with Grand Marnier at the table.
Location：Dining Room Beaux Sejours Opening Hours：5:30P.M.～8:30P.M.(L.O. 8:00P.M.) Period：Sunday, June 1st – Sunday, August 31st, 2025 Price：￥28,000 / per person *Service charge(15%) will be added.
RESERVATION
Japanese Restaurant Karamatsu / Karuizawa Prince Hotel West
Kitaguni Kaido – Shukuba in Summer
Relaxing in a Summer Post Town A classic journey that evokes the spirit of the Kitaguni kaidō, the old highway connecting Shinshu to the Sea of Japan in the Hokuriku region. Seasonal summer ingredients—such as kinjiso (Okinawan spinach), mozuku seaweed, sweetfish (ayu), pike conger (hamo), and sea urchin (uni)—are prepared with creative flair to enhance their natural flavors. The meat dish features tender fillet of premium Japanese kuroge wagyu, quickly simmered in a sweet and savory sauce. Complemented by tomatoes and vibrant green jade eggplant, this dish helps cool the body from the summer heat.
