[Held December 6 | Ended] “First Anniversary Event, Night Two: A Once-in-a-Lifetime Christmas Dinner in Hakuba with a Winemaker and Dairy Farmer”
2025 - 12 - 07
HOTEL LA VIGNE HAKUBA at, opening1 year of included mete 10 month –12 month of period, special na dinner ibentoo held.
No., singer-songwriter JILLE tokorabo, and of cuisine enjoy of Dinner Show held. No., mountain and Nagano Komoro of winery with Wine Event. and, No. chi-zu, wine, dessert and, minutes of producer tachi dinner held.
No. becomes this event, 1 year kurisumasu, each janruno ”producer” tachi ibento, of Hakuba at with spend special is.
“ overseas at also Japanese wine” with is Grace wine. from is wine noha, executive chef Imanishi ” a dish that can be enjoyed only today ” theme, Hakuba of local climate and culture One Night Only of course meal is.
furthermore, mountain of rare yagichi-zuya Nagano of, ” patisserie rabbit ” of Muranishi Mr./Ms. by dessert also. of ” thoughts taste ”, flavor and encounter dinner please enjoy. on the day receive winery guests of introduction
Grace wine (during sake) Misawa Ayana Mr./Ms.
1923 years, Yamanashi Prefecture town at of winery. currently, furansu, New Zealand, Australia, chiri, aruzenchin at 5 Misawa Ayana Mr./Ms. person, ” Grace ” brand exhibition. types centered on, day hours day this of company at, of high meta high item wine groups nde. up to of konku-ru at Japanese wine first of gold award Award. Japan and overseas at high i evaluation, wine of people.
Yoshida restaurant Y&Co. Yoshida Tomomi Mr./Ms.
mountain prefecture black city yagi of and carry out. ” yagimiruku ” fee, free at rich yagichi-zu. people of black of nature at, sutoresu of and, peace of mind at offering.
Shimizu Farm Shimizu Harumi Mr./Ms.
1982 years Okayama Prefecture of. currently Nagano Prefecture this city, elevation 1,400–1,800m of at beef and of miruku, mountain of carry out. furansuno mountain of ra, local climate and culture more than at upper gete.
patisserie rabbit Muranishi Risa Mr./Ms.
1985 years, prefecture city from. Paris of ” ra putito ro-zu “” pie-ru erume ” at after, aruzasu ” danieru rebe-ru ” to. the after Paris, “clorova” and restaurant “le 6 Paul Bert” etc. 2016 years country. March 2017 city at ” patisserie rabbit ” opening.
No. held required
day time: December 6, 2025 (Sat.)18:00–
event: Nagano Prefecture Kitaazumi District Hakuba Village Hokujo 3020-1116
“HOTEL LA VIGNE HAKUBA” attached restaurant
“LA VIGNE DINING FUDO”
person several: Limited30guests
inside: special dinner course
※ course in 4 glass of wine pairing.
fee gold: tax included 66,000 yen / person – (1 nights 2 meals ※Dinner this event dinner)
※ this event Accommodation included plan is.
※ room type by Price.
advance about: below advance about botan at ri.
: for those who wish to use the shuttle, reservation page or telephone at inquiry please.
※Hakuba station ⇔hotel or Happo Bus Terminal ⇔hotel only
※ this event inquiries
Tel: 0261-85-5166, Email: [email protected]
restaurant “LA VIGNE DINING FUDO”executive chef Imanishi Yamato (Imanishi Yamato)
1988 years born, Kochi Prefecture from. Ecole Tsuji Osaka after graduating at the top of the class, 20 moved to France at the age of. village of Laguiole of renowned restaurant “Michel Bras” at training, Paris of “Septime””Le Chateaubriand” etc. at trained extensively, izuremo section chef. nakademo “Le Chateaubriand” during his tenure of 2011 years in, “The World’s 50 Best Restaurants” at the restaurant 9 ranked. three Michelin stars include 5 restaurants at gained experience, after returning to Japan several of restaurant at served as chef at several restaurants. April 2025 from Onko Chishin Inc. company, HOTEL LA VIGNE HAKUBA attached restaurant “LA VIGNE DINING FUDO” of executive chef appointed.
“LA VIGNE DINING FUDO” about
Northern Alps of majestic nature, Shinshu of local climate and culture taste. Nagano Prefecture during and 1,000 or more bottles of carefully selected Japanese wine and, of Shinshu ingredients French cuisine & teppanyaki. rich terowa-ruto delicate artisan woven together, unique to this place of gastronomy please enjoy the experience.
