Auberge Above the Clouds — Dinner: A. Italian Terroir Course (8 dishes)
- Check-in
- 14:00 - 14:00 (It is not a problem if it is before or after, depending on the traffic.)
- Check-out
- 10:00
- Accommodation availability period
- 01 Jun 2026 -31 Oct 2026
- Meals
- Breakfast and dinner included
- Dinner
- Dinner: As the sun begins to set over the peaks of the Ushiro-Tateyama mountain range, the golden hour of dusk arrives at Kitaone Kogen Highland, a place of spectacular scenery. The Kitaone Kogen Highland dining experience begins with an aperitif to enjoy this spectacular view at dusk. The up-and-coming chef who provides the gem of dishes at FIELD SUITE HAKUBA is Shingo Suzuki, who practiced in restaurants with Michelin stars in Italy for 6 years. You will be served a course of dishes using regional ingredients, paired with rare Nagano wines. * Non-alcoholic pairings are also available.
- Breakfast
- Field Breakfast: The field breakfast will be served while you enjoy the morning on the highland, with the mountains of the Northern Alps shining in the morning sun and the birds chirping in the distance. The spectacular view is one of the main attractions of FIELD SUITE HAKUBA.
- Lunch
- Lunch・Lunch Box As an option, we can prepare a lunch to enjoy at the Kitaone Kogen Terrace or a Lunch box for you to accompany your activities.
- Payment method
- Credit card prepaid(Arrangement by Time Design Co., Ltd.)
- Reservation time limit
- 15:00 3 day(s) before date(s) of stay
- Deadline for changes to reservations
- 15:00 3 day(s) before date(s) of stay
- Deadline for cancellation
- 15:00 3 day(s) before date(s) of stay
- Cancellation fee
Select the date(s) of stay by room vacancy status
Change room
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- Tent Suite (Two Double Beds 50㎡) designed by Snow Peak exclusively for FIELD SUITE.
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- Price per person 105,500 JPY- (At 2 person(s) per room)
- Occupancy 1 to 2 persons
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- Outdoor Cabin "JYUBAKO" Suite produced by the Snow Peak
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- Price per person 105,500 JPY- (At 2 person(s) per room)
- Occupancy 1 to 2 persons
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- Tent Suite (Triple 50㎡) designed by Snow Peak exclusively for FIELD SUITE.
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- Price per person 100,000 JPY- (At 3 person(s) per room)
- Occupancy 1 to 3 persons
- May 2026
- Jun
- Jul
- Aug
- Sep
- Oct
- Nov
- Dec
- Jan 2027
- Feb
- Mar
- Apr
| Sun | Mon | Tue | Wed | Thu | Fri | Sat |
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My phone number is +81 90 2524 4555
Note: Prices include consumption tax.
- Please inquire about this plan by phone
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Telephone no. Snow Peak FIELD SUITE HAKUBA KITAONE KOGEN +81 90 2524 4555 Homepage
（For PC）https://fieldsuite-hakuba.com/en/ Homepage
（For smartphone）https://fieldsuite-hakuba.com/en/
- This plan is sold out.
- Information on the selected room(s)
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- Tent Suite (Two Double Beds 50㎡) designed by Snow Peak exclusively for FIELD SUITE.
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- Smoking/Non-smoking
- Non-smoking
- Room size
- 50.00 m2
- Bed size
- double-sized (140 cm wide)
- Wi-Fi
- Yes
- Toilet
- Warm-water bidet toilet
- Shower
- No
- Hand sanitizer
- Yes
- Air purifier
- Yes
- Refrigerator
- Yes
- Balcony
- Yes
Five tented rooms (4 Twins -two double beds-/1 Triples -three single beds-) exclusively designed for FIELD SUITE are each set on a 100㎡ wooden deck on the 1,200-meter-high highland from where you can see the panoramic view of the Northern Alps, including Hakuba three peaks.
Each twin tent is equipped with two double-sized (140cm wide) beds. Amenities similar to those of a hotel, such as power outlets, an air-conditioning unit, a refrigerator, etc., are provided.
Equipment
2 Meuble double beds/a lounge table （Snow Peak IGT slim） ＆ chairs （Snow Peak low chair short）/a minibar/a hanger lack/a sink/an outlet/Wi-Fi/Snow Peak heating unit (not for summer)
Amenities
Towels/Pajamas/Toothbrushes/Slippers/a Mirror/Bug repellent spray/Bear deterrent spray
* Private restrooms are available separately for the exclusive use of your room.
* Please use the Highland Outdoor Onsen (Hot Spring) on the premises for your bath.
At Snow Peak FIELD SUITE HAKUBA KITAONE KOGEN, our concierge will assist you in exploring the wonders of the wilderness comfortably, offering a variety of experiences. Once you step out of your tent room, the wilderness is your playground.
Dinner: A. Italian Terroir Course (8 dishes)
At FIELD SUITE HAKUBA, guests have enjoyed course meals featuring ingredients from Nagano Prefecture paired with Nagano wines. Starting in the 2026 Green Season, we will also offer a new course option. Sommelier Sho Yoshihira will curate the pairings.
About the New Course “Italian Terroir Course (8 dishes)”
The world is home to many renowned wine-producing countries and regions, including France, Germany, Spain, South Africa, Australia, the United States, and Chile. While wine production in many countries is concentrated in certain areas, one of Italy’s defining characteristics is that wine is made in all 20 of its regions, from north to south. Across the country, approximately 500 indigenous grape varieties—many of them closely tied to their local regions—have been preserved and passed down through generations.
In Italy, where wines have evolved in close connection with the climate and terroir of each region, the concept of “Abbinamento”—bringing cuisine into harmony with the wines of the land—has long been cherished. It is within this culinary culture, where wine and food enhance one another, that Italy’s rich regional cuisines have flourished.
Inspired by guests who have expressed a desire to enjoy wines beyond those of Nagano, the “Italian Terroir Course” will debut as a new dining option for the 2026 green season. Based on the concept of “Abbinamento,” the course invites guests on a culinary journey through regional dishes from across Italy.
Ingredients are sourced primarily from Italy and other regions that convey the authentic flavors of Italian cuisine. For seafood, I select domestic ingredients that closely resemble those used in Italian coastal dishes, while fresh local vegetables are incorporated throughout the course. To each dish, I bring my own interpretation and personal touches.
When traveling through Italy, one would usually experience the local cuisine and wines of each place visited. This course, however, offers a way to explore the regional dishes and wines of Italy from a broader perspective, while surrounded by the natural beauty of Hakuba.
We sincerely hope you will enjoy this new culinary journey.
Snow Peak FIELD SUITE HAKUBA KITAONE KOGEN
Head Chef Shingo Suzuki
Italian Terroir Course
- Early Summer Menu 2026 -
Aperitivo Plate
(Lazio, Sicilia, Emilia-Romagna)
Marinated Botan Shrimp
(Sardegna)
(Photo shows kuruma prawns)
Parmigiana di Melanzane
(Campania)
Spaghetti al Pomodoro
(Sicilia)
Agnolotti del Plin
(Piemonte)
Kinki Rockfish Acqua Pazza
(Puglia)
Roasted Shinshu Iizuna Duck
(Toscana)
Almond Granita
(Sicilia)
- Dessert -
Tiramisu
(Veneto)
Petit Fours
(Piemonte, Sicilia, Lombardia)
＜About Chef Shingo Suzuki＞
Shingo Suzuki / Head Chef
Originally from Fukuoka Prefecture, Shingo Suzuki was introduced to Italian cuisine while studying in Italy as part of a language program during his time at a four-year university in Kyoto. Captivated by its flavors and culinary culture, he decided to pursue a career in Italian cuisine. After graduating, he trained at the renowned Ristorante Ponte Vecchio in Osaka, then spent six years honing his skills at Michelin-starred restaurants across three regions of Italy. Upon returning to Japan, he worked at BULGARI Il Ristorante in Tokyo before being appointed Head Chef of FIELD SUITE HAKUBA when it opened in 2019. Since then, he has continued to delight discerning guests with his refined approach to cuisine.
＜About Sommelier Sho Yoshihira＞
Sho Yoshihira / Sommelier
Sho Yoshihira began his career with nine years of culinary training at Hira Sanso, a renowned ryokan and restaurant beloved by gourmets. It was there that he developed a deep interest in wine, eventually earning his sommelier certification. Today, he runs both a wine specialty shop, Yoshihira Sake Shop, and a Japanese restaurant, Chiso Yoshihira, in Asahi Village, Nagano Prefecture. In addition, he collaborates with his father-in-law, a geologist, to study the relationship between soil composition and wine flavor profiles. Since the opening of FIELD SUITE HAKUBA in 2019, he has served as its dedicated sommelier, earning high praise for his exceptional pairing expertise. Last December, his wine pairing guidebook, Enjoying the Logic: A Textbook on Wine Pairing, was published.