Harvest and Heritage: Experience Japan’s Seasonal Flavours with Hoshino Resorts
Japan has long been revered as a global culinary powerhouse, where the transition of seasons dictates not only what is on the plate but how a culture connects with its landscape. This autumn, Hoshino Resorts is inviting travellers to go beyond the typical tourist experience with a curated collection of immersive programmes that celebrate the country’s deep-rooted food and wine traditions.
From the sun-drenched rice paddies of Tochigi to the ancient vineyards of Yamanashi, these three unique Hoshino properties offer a profound, authentic taste of place, bridging the gap between land, producer, and guest.
Field-to-Fork Dining at RISONARE Nasu
Known as Japan’s pioneer in agritourism, RISONARE Nasu is set to host its signature “YATAI to FARM” brunch from 14–20 September 2026. This hands-on experience invites guests to step into the resort’s expansive Agri-Garden to harvest fresh herbs and vegetables themselves.
The produce is then brought to a traditional yatai (food stall), where chefs flame-grill the harvest alongside local Nasu specialties. A standout feature this season is the “Riso-Pilaf,” a hearty dish prepared in a traditional iron hagama kettle, featuring locally harvested rice and fragrant maitake mushrooms.
- Pricing: Rooms start from 24,000 JPY (~£106). The YATAI to FARM experience is an additional £18 per adult.
The Art of Fermentation at HOSHINOYA Karuizawa
For those drawn to the mountains of Nagano, HOSHINOYA Karuizawa is spotlighting the region’s sophisticated fermentation culture. From 1 September to 30 November 2026, the resort will offer an exclusive “Shinshu Fermented Steamed Delicacies” lunch.
Against the stunning backdrop of autumn foliage and terraced rice fields, guests can enjoy a menu of seasonal treasures—such as matsutake mushrooms, chestnuts, and koji-aged venison—gently prepared in traditional bamboo seiro steamers to lock in natural umami. The meal concludes with a fermented red bean kinton dessert, expertly paired with a rare 60-month-aged Shinshu sparkling wine.
- Pricing: Rooms start from 170,000 JPY (~£748). The fermentation lunch experience is priced at £70 per person.
A Journey Through 1,300 Years of Viticulture at HOSHINOYA Fuji
Wine enthusiasts are invited to explore the birthplace of Japanese viticulture in Yamanashi Prefecture through a bespoke three-day, two-night programme at HOSHINOYA Fuji (available 1–30 September 2026).
The experience provides an intimate look at 1,300 years of winemaking history, with guided visits to the historic Daizen-ji Temple—the legendary “Grape Temple”—and local producers such as Katsunuma Winery. Guests will participate in expert-led tastings of indigenous Japanese grapes, Koshu and Muscat Bailey A. The evenings are equally evocative, featuring forest campfire sessions with mulled wine and a multi-course dinner where dishes like grilled venison are paired with aged grape balsamic vinegar.
To discover Japan through autumn’s rich food and wine traditions, guests can book these experiences directly through the Hoshino Resorts website.
- Pricing: Rooms start from 135,000 JPY (~£594). The grape stay package is £365 per person.
For more information on these seasonal offerings and to start planning your culinary pilgrimage, visit hoshinoresorts.com.
