Vail Inc. (Headquarters: Meguro-ku, Tokyo, Representative Director: Ai Horikawa) held the first installment of its regional experience project "TABLE ROOTS," which allows participants to experience the roots of local ingredients, culture, scenery, and people through a single table, on May 23, 2026 (Sat.) at "Manns Wine Komoro Winery" in Komoro City, Nagano Prefecture.

This project is not just a one-off event, but aims to be an "implementable regional revitalization format" that collaborates with governments, municipalities, and local businesses to sustainably deliver Japan's rich resources both domestically and internationally, creating understanding, visits, and economic circulation in regions through food as an entry point.

Participants gave a "100% satisfaction" rating, proving that this project serves as a bridge connecting regions, food, and culture. We will continue to strengthen our collaborations with each region and strive to create sustainable economic circulation utilizing regional resources.

Concept of the new project "TABLE ROOTS"

A regional experience project where participants experience the roots of local ingredients, culture, scenery, and people through a single long table.

To generate interest and empathy for the region by having people taste, see, and feel its charms, which are not yet widely known. It is a place where people who meet there gather around a long table, look at the same scenery, eat the same food, and talk about the region with strangers.

We will re-edit regional resources and create understanding, visits, and economic circulation in regions through food as an entry point.

Instagram: https://www.instagram.com/tableroots.jp/

The "World-Class Roots" of Karuizawa and Komoro to be Conveyed This Time

The Karuizawa and Komoro area, the stage for the first installment, is imbued with a history and culture that can be proudly presented to the world. This event focused on "three roots" of this land.

Manns Wine Revives Japan's Native Grape Variety "Ryugan"

The native Japanese grape variety "Ryugan," which is also the origin of Manns Wine Komoro Winery, has its roots in the "Zenkoji Grape" discovered in 1967. Komoro Winery was established in 1973 with faith in the potential of this variety. Ryugan is currently in the process of being registered as a variety with the International Organisation of Vine and Wine (OIV), making it a "world-class root" being disseminated from Japan to the world.

Coexistence with Semi-Endangered Wild Iwana Trout Raised in the Chikuma River's Cool Water Environment

Rare wild iwana trout inhabit the upper reaches of the Chikuma River, above 800 meters in altitude. However, in recent years, they have faced challenges such as rising water temperatures, the impact of dams, and genetic changes due to hybridization with invasive species, and are now classified as semi-endangered. For this event, we made the decision to use this precious wild iwana trout as a culinary ingredient, collecting only 2-3 fish for the 30 servings. The collection of wild iwana trout is an attempt to achieve "gastronomy that does not involve mass consumption," based on an understanding of the region's ecological challenges. The aim is not simply to enjoy exquisite cuisine, but to provide an opportunity to learn about the issues facing the land and its creatures through the background of the ingredients, and to consider future actions.

The Beautiful Landscape Created by Mount Asama and the Chikuma River Wine Valley

Komoro Winery, the venue for this event, is located on a gentle hill at a high altitude overlooking Komoro city, at the foot of Mount Asama.

We adopted the concept of "borrowed scenery," viewing the magnificent beauty created by the majestic slopes of Mount Asama and the flow of the Chikuma River as a "background" to enhance the value of the dining experience. Borrowing everything from the land's memories and natural activities into the table setting, a dish, and a glass of wine is the essence of what we propose with "TABLE ROOTS."

Future Outlook: "Collaboration with Local Governments and Expanding Interest in Regional Issues"

"TABLE ROOTS" will accelerate the following developments as a "common format" not dependent on specific locations:

❶ Maximizing the Value of Regional Assets through Collaboration with Local Governments

By researching regional attractions, developing them into a presentable form, and transforming farms and natural fields into event venues, we contribute to increasing regional tourism and enhancing the value of stays.

❷ Creating Sustainable Economic Circulation

We aim to contribute to the regional economy beyond temporary visitor attraction by designing pathways that lead to accommodation, surrounding tours, and local consumption (e.g., Furusato Nozei). Furthermore, the unique experience of "TABLE ROOTS," which fuses traditional Japanese culture with modern wisdom, can be expanded into a plan for inbound foreign tourists seeking essential value.

❸ Expanding the Population of Sympathizers and Interested Parties in Regions by Providing Experiential Value

Through story design that sparks interest and a meticulously crafted long-table experience, we will increase the number of people who empathize with and are interested in the land, food, and culture of various regions across Japan, going beyond transient tourism.

A Format for Converting Regional Resources into Experiential Value

Circulation Format Image

"TABLE ROOTS" will focus on the roots embedded in regions across Japan and serve as a bridge connecting society and the region.

Scenes from the First Installment Project

The theme was "Borrowed Scenery." Enjoying dishes and wine using Karuizawa ingredients in a setting inspired by a Japanese garden.

Inspired by "Bansui-en," a Japanese garden within Komoro Winery, we constructed the space and food with the theme of "borrowed scenery." Bansui-en features seven stones representing islands floating in the sea, and we set up the same seven stones on the table. Moss and stones reminiscent of the garden were placed around them, and a participatory event was prepared where participants could add plants to the decorations at the beginning of the gathering.

Dishes Elevating Ingredients Met in Karuizawa and Pairing with 5 Types of Wine

The dishes were prepared in a kitchen built from scratch within the vineyard and served immediately to the participants.

As each dish was served, Chef Mizuno shared episodes of his encounters with the ingredients and the creation of the menu, allowing participants to taste the "roots" of the dishes together.

The other star of the event, wine, consisted of 5 types carefully selected by Manns Winery, and these were also presented with stories about the grapes used and the production methods unique to this region.

After the meal, we moved to the normally private underground wine cellar, where a rich, sweet dessert wine and three accompanying desserts were served. Many participants attended alone, and we observed them discussing the day's dishes and wines with people they had just met.

Chef Mizuno's Comment

This long table was created to convey the roots of the Shinshu region, using ingredients unique to the land, such as ground-grown watercress, sansho pepper, butterbur, turnips, and carrots, born from encounters with producers; fish caught by the organizers themselves; and cheese aged with ash from winery branches. We also expressed "circulation" through techniques such as crushing discarded branches and stems and incorporating them into gaufres. The goal is for guests to taste not just the flavors, but the vitality of the land and an experience that connects to the future.

We are not just using Shinshu ingredients, but also reconstructing them, for example, by aging pickled nozawana with pork, and elevating lemon not just by squeezing it but by creating an emulsified product. We have also structured the dishes with the intention of nurturing new specialties from local ingredients. For instance, we used Japanese honeybee honey processed into caviar-like spheres, shaping the dishes while imagining future delicacies.

Survey: Participant Reactions

The post-event survey showed a very high satisfaction rate, with 100% of participants responding "satisfied" with the overall experience. Over 90% responded that they were "very attracted" to "experiential events combining land, food, and culture" like this one, indicating a high level of interest in regional experiences. Furthermore, 100% of participants reported that their impression of Komoro Winery and Manns Wine, the venue for this event, had "improved" through this event, achieving the objective of "making people aware of the land's charm."

Participants provided unexpectedly passionate and lengthy comments, including "I'm glad I participated," "The food and wine were delicious," and "I had an experience that could only be had here." Other comments included, "This project has inspired me to visit various places in Japan in the future," and "This event became the purpose of my trip, and I learned about the character and atmosphere of Komoro." These results suggest that TABLE ROOTS is not just a meal, but plays a role in providing an opportunity to learn about the region, and that the implementation of this project has prompted changes in awareness and behavior.

Participant Comments (Excerpts)

I was a little nervous about dining with strangers at first, but I'm so glad I took the courage to participate this time. The fusion of creative dishes, wine, and music in a harmonious atmosphere was a memorable and wonderful experience! I would definitely like to participate next time. This project has inspired me to visit various places in Japan in the future and connect with many wonderful people.

I was hesitant to come alone because I didn't have anyone to invite, but I'm truly glad I participated! Everything from the food, the table setting with plants, to the atmosphere was to my taste, the wine pairing was incredibly delicious, and the tours of the wine cellar and Japanese garden were wonderful experiences. Also, it was great to be able to share my excitement with the person next to me, which often ends with just "it's stylish" when talking with people around me, and to savor delicious food carefully. Meeting people with similar sensibilities is also a good thing about this kind of event, and I hope to participate again in the future! I'm savoring the afterglow at home with the souvenir wine I took back.

The wine and dishes themselves were also very delicious and surprising, and I had a lot of fun! While I can hear about the production process of these dishes at a restaurant, I was able to see the vineyards and winery with my own eyes, which was very satisfying!

The venue and table setting were also lovely, and I was moved by the story of the dishes that utilized the region's characteristics and ingredients. Although the wind was a bit chilly, it made me realize anew that we are living as part of nature.

I had a very enriching afternoon with the meticulously crafted decorations and wonderful dishes. Through the event, I learned about the character and atmosphere of Komoro, and then stayed overnight in Komoro, truly feeling that this event served as the "purpose of my trip." The hospitality and attention to detail from everyone were superb, and I vividly remember the final dessert served in the wine cellar space with a meticulously crafted presentation.

Event Overview (May 23)

Name: TABLE ROOTS "Manns Wine Festa -Long table Party-"

Date: May 23, 2026 (Sat.)

Venue: Manns Wine Komoro Winery

Organizer: Vail Inc.

Project Members

General Producer: Ai Horikawa (Food Designer, Representative Director of Vail Inc.)

After studying graphic design at a university of arts, she worked as a creative director for a food media company before going independent. She handles a wide range of food-related planning and production, including recipe development, food styling, photo direction, product production, and spatial design.

Published 2 books of recipes. As of 2025, her total social media followers exceed 160,000.

Culinary Producer: Kenji Mizuno (Owner Chef of Pinox)

30 years as a chef. Has run a restaurant for one group per day for 20 years.

Has handled weddings and events at cultural properties nationwide, with the most extensive track record in Japan.

Collaborates with governments and regions to develop projects utilizing cultural resources such as Arita ware. Delivers the region's ingredients and scenery as an experience.

Food that slightly changes your life.

Director: RUSTIC WEDDING

A creative team exploring "the richness of living in harmony with nature." We are looking for a world where value deepens over time, like wine or forests. We aim to create a new "aging industry" where changes over time, memories, and relationships themselves become value. At its core is the philosophy of "Gratitude Ceremony." We create spaces to share gratitude for the people and land that have supported our lives, and to pass on connections between people and nature, and between people, to the future.

Organizer

Company Name: Vail Inc.

Headquarters Address: 1-28-3 Aobadai, Meguro-ku, Tokyo 153-0042

Representative Director: Ai Horikawa

FACT BOX

  • Source: PR TIMES
  • Category: Eventレポート