Karuizawa Prince Hotel West (Location: Karuizawa-machi, Kitasaku-gun, Nagano Prefecture; General Manager: Yuko Kageyama) is pleased to announce the offering of "MISO fromage," a menu item conceived by students, as the second collaboration with the Food Development Course, Agricultural and Food Create Department of Saku-Heisei Comprehensive Technical High School in Nagano Prefecture. This initiative aims to foster regional collaboration and nurture next-generation talent, and will be available from July 18, 2026 (Saturday) to September 7, 2026 (Monday).

Students devising the dessert. Second collaboration menu "MISO fromage".

Karuizawa Prince Hotel West is committed to creating new value through co-creation with the local community. As part of this effort, since April 2026, we have been collaborating with third-year students Miu Shimizu and Mei Iijima from the Food Development Course, Agricultural and Food Create Department at Saku-Heisei Comprehensive Technical High School, to develop a menu item, marking the hotel's first collaboration with high school students.

This project is conducted as part of the students'課題研究 (kadayu kenkyu - research project). It provides practical learning opportunities through the development of a menu item to be served at the hotel, while also aiming to promote the appeal of local ingredients and foster talent for the future food industry.

For this second collaboration, we will be offering "MISO fromage," a dessert utilizing miso produced at the school, as part of the buffet menu at the hotel's restaurant, "ALL DAY DINING LOUNGE/BAR Primrose." This unique dish combines local Shinshu ingredients with the innovative ideas of high school students, offering a taste experience found nowhere else.

Furthermore, during lunchtime on August 5, 2026 (Wednesday), the students involved in the development will be present to promote the product and gather direct feedback from customers.

Karuizawa Prince Hotel West will continue to enhance the hotel's appeal and nurture local talent through ongoing regional collaborations.

"Saku-Heisei Comprehensive Technical High School Student Collaboration Menu" Second Edition Overview

Period: July 18, 2026 (Saturday) - September 7, 2026 (Monday)

Hours: Lunch 11:30 A.M. - 3:00 P.M. (Last Order 2:30 P.M.) / Dinner 5:30 P.M. - 8:30 P.M. (Last Order 8:00 P.M.)

Location: Karuizawa Prince Hotel West "ALL DAY DINING LOUNGE/BAR Primrose"

Price: Lunch from ¥5,500 / Dinner from ¥8,500

Item: MISO fromage (This will be one of the items in the buffet dessert menu.)

Inquiries: Karuizawa Prince Hotel West TEL: 0267-42-1111 (Restaurant Reservations / Reception Hours 9:00 A.M. - 8:30 P.M.)

Details and Reservations here

*Prices include consumption tax. A separate service charge of 13% will be added.

*Business hours may be subject to change.

*Photos are for illustrative purposes only.

*Ingredients and menu items may change depending on availability.

*Regarding food allergy support at our restaurants and banquet halls, we can only accommodate 8 specific items (shrimp, crab, walnuts, wheat, buckwheat, eggs, milk, peanuts). Please inform us in advance if you require support for these 8 items.

Regarding this Collaboration

Student Comments (Third-year students, Food Development Course, Agricultural and Food Create Department, Saku-Heisei Comprehensive Technical High School)

Miu Shimizu

"The cheesecake I devised this time has the umami of miso behind the creaminess of the cheese. I worked hard to balance the flavors while conveying the taste and aroma of the miso made at our school. The apricot jam, also made at our school, adds an accent to the sauce. I spent a lot of time thinking about it, and I hope many people will enjoy it."

Mei Iijima

"This is an original cheesecake using miso produced at our school. We added the mellow umami of miso to the rich flavor of the cheese, and the sauce made with apricot jam, also produced at our school, provides a sweet and sour accent for an elegant taste. It's a special dish that harmonizes Japanese and Western elements, available only here. The rich aroma and texture of the crumble, especially the walnuts, enhance the richness of the cheesecake. Please enjoy a memorable taste that brings out the charm of the ingredients."

Karuizawa Prince Hotel Chef Pâtissier Comment

Nozomu Nakamura

"The young sensibility of using miso produced at the school in a dessert has led to the creation of a new sweet. We have maximized its appeal, and based on the recipe devised by the two students, we have created a cheesecake that can only be enjoyed at our restaurant. Please savor this cheesecake that allows you to feel the local Shinshu, where the culture of fermentation is deeply rooted."

About the collaborating Saku-Heisei Comprehensive Technical High School, Agricultural and Food Create Department, Food Development Course

This department provides practical learning through product development, based on fundamental knowledge and skills in local agriculture and food processing. Students engage in developing processed goods using local ingredients and creating menus that utilize seasonings (soy sauce, miso, etc.) produced at the school, experiencing the entire process from planning and prototyping to improvement and sales.

Furthermore, through collaboration with local companies and organizations, they conduct problem-solving-based learning relevant to real-world situations, aiming to foster talent who will lead the future food industry and regional revitalization. This collaboration with the hotel is also being conducted as part of their final research project before graduation.

Location: Saku-Heisei Comprehensive Technical High School (Asama Campus), 991 Iwamurada, Saku City, Nagano Prefecture

Department: Agricultural and Food Create Department

Course: Food Development Course

Main Content: Food processing, product planning and development, regional collaboration projects

Features: Utilization of local ingredients / In-house production (soy sauce, miso, etc.) / Practical product development education

About Saku-Heisei Comprehensive Technical High School First Collaboration Menu

Period: April 29, 2026 (Wednesday, holiday) - May 31, 2026 (Sunday)

Location: Karuizawa Prince Hotel West "ALL DAY DINING LOUNGE/BAR Primrose"

Content: "Nozawana and Mushroom Oyaki-style Pizza" (Served as one item in the buffet menu.)

Nozawana and Mushroom Oyaki-style Pizza

Overview of ALL DAY DINING LOUNGE/BAR Primrose

An all-day dining restaurant located within Karuizawa Prince Hotel West. This restaurant offers a spacious and open atmosphere, available throughout the day from breakfast to dinner and bar time. Primarily featuring a buffet style, it offers a diverse menu incorporating Shinshu ingredients, allowing guests to enjoy meals in a relaxing resort setting. With terrace seating also available, guests can enjoy the natural beauty of Karuizawa in each season.

ALL DAY DINING LOUNGE/BAR Primrose

Location: Karuizawa, Karuizawa-machi, Kitasaku-gun, Nagano Prefecture (within Karuizawa Prince Hotel West)

Seating Capacity: 285 seats (252 indoor, 33 terrace), Private Rooms: 1 room for 16 people / 1 room for 12 people

Business Hours: Breakfast, Lunch, Dinner, Cafe, Bar Time (varies by time of day)

Price Range: Breakfast from ¥4,000 / Lunch from ¥5,500 / Dinner from ¥8,500

Main Offerings: Buffet dishes, à la carte, various drinks, various cakes

Features: Available all day / Utilization of Shinshu ingredients / Open lounge space / Terrace seating available

Access: By train: Approximately 2 minutes by car or 13 minutes on foot from the South Exit of Karuizawa Station on the Hokuriku Shinkansen. By car: Approximately 17 minutes under normal conditions from the Usui-Karuizawa I.C. on the Joshin-etsu Expressway.

FACT BOX

  • Source: PR TIMES
  • Category: 地域連携