Italian cuisine inspired by the natural environment
The seasonal flavours of Miyota and traditions of Italian regional cuisine
On arriving at La Lumière Claire, Chef Yusuke Maeda was amazed at the wealth and quality of foodstuffs the Shinshu region has to offer.
“One of the greatest rewards of being a chef,” he says, “is being able to work with seasonal ingredients when they are at their very best. I take local produce from the Miyota area and use my experience of the techniques of Italian regional cuisine to create dishes which I hope will serve as a bridge between the producers and our guests.”
Italian cuisine in a light-filled dining room
Sunlight fills the dining room by day, while the lights of Sakudaira form the backdrop to dinner.
The way the light changes throughout the day is part of the gourmet experience
Depending on the season, breakfast and dinner can also be enjoyed on the terrace, with beautiful views of the Yatsugatake mountains by day and the lights of Sakudaira by night. The dining room walls are decorated with images of light and shade captured by photographer Gentaro Ishizuka at the Convent of Sainte-Marie de la Tourette, near Lyon.
After joining Hiramatsu, Yusuke Maeda gained experience at various group restaurants before becoming a sous-chef at The Hiramatsu Hotels & Resorts Sengokuhara. Since 2022 he has been Italian Chef at The Hiramatsu Karuizawa Miyota. Chef Maeda has made a speciality of pasta, and dedicates himself to perfecting dishes that bring out the best in outstanding local ingredients.
Breakfast | 7.30 to 9.30am (last orders)
Lunch | 12.00 noon to 2.00pm (last orders)
Tea Lounge | 2.00 to 5.00pm
Dinner | 5.30 to 10.30pm (last orders 8.00pm)
Bar | 8.30 to 10.30pm (last orders 10.00pm)
* Please note that the restaurants are open only to hotel guests.
Located on the 1st floor of the main building, a sophisticated dining space surrounded by trees