A CREATIVE FUSION OF
JAPANESE & WESTERN CUISINE
Our chef carefully selects seasonal raw materials to produce a creative cuisine that mixes both Western and Japanese styles. These artistic dishes are the end product of three decades of knowledge, experience, and refined sensibilities developed over his a career as a head chef at a hotel. Our menu features dishes that are prepared exclusively from locally sourced and seasonal ingredients, and varies from day by day. This is improvisation in its literal sense, so tasting these exquisite dishes could be a once in a lifetime experience! The photographs below show meals that might be found in the early winter. We currently feature three full-course menus: Course A (5,500 yen) , Course B (6,500 yen)and Course C (8,500 yen).
CLOSED TUE&WED(Open on Holiday)
（Japanese steamed egg custard with mozzarella cheese）
■ Boiled turnip
■ Bourgnignon the oriental clam "Hamaguri" with sauté mushroom
■ Sauté scallop and
■ Vegetable terrine and
steamed shrimp with
■ soba porridge with fried seafoods
■ shabu-shabu (thinly sliced Japanese beef in a hot broth )
■ Warm chocolate with Jonathan apple sauce
The photographs below show meals that might be found in the early winter. This is a sample course B (6,500 yen). Some ingredients may be substituted due to reasons of seasonal availability, so you may wish to confirm the current menu at the time of your call.
If you wish to reserve your table, please call us by 3 PM on the day before your intended visit.
Reservation Inquiry：Weekday's 10AM~5PM
Phone number: +81-261-75-1008 (from overseas) or 0261-75-1008 (inside Japan)
“Shouya Maruhachi“ was the residence of the Yokosawa family, a local wealthy merchant. It was built in the end of Edo period (circa 1850) and was reconstructed and remodeled several times during the Meiji, Taisho, and Showa eras. It opened for use in December 2008 after a renovation project started in 2007. Much of the original lumber remains in the current building, and the warmth of the wood can be felt when entering. The central pillar in the middle of the building at the divide between the earthen and the wooden floors is the only place in the entire construction where zelkova wood has been used. Aside from this central pillar, most of the lumber used in the rest of the building is pine, said to be cut from the local mountains. The building also features different entrances and drawing rooms, which are believed to have been used to distinguish the relative ranks of guests such as wealthy farmers and merchants. There are three entrances. The southwest-side entrance was for receiving special guests, another south-side entrance was for summer. Because Hakuba village receives heavy snow falls which has a habit to slide off roofs and block entrances, the east side entrance was for winter. The alcove ceiling, the tokonoma of the Shoin style of construction, along with the decorative transoms carved from single planks of hinoki, or Japanese cypress, evoke the luxury of the time.
Escape from the hustle and bustle and enjoy life by savoring seasonal products
11032 Hokujo, Kitaazumigun Hakubamura, Nagano 399-9301 Japan
TEL 81-261-75-1008 FAX81-261-75-1009
Copyright 2018- Shouya Maruhachi All rights reserved.