Auberge Above the Clouds — Dinner: A. Italian Cuisine 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
- Mar 2026
- Apr
- May
- Jun
- Jul
- Aug
- Sep
- Oct
- Nov
- Dec
- Jan 2027
- Feb
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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 Cuisine 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.
Created as an alternative to our Shinshu terroir-focused menu, this hybrid course celebrates the true tastes of Italy—Italian ingredients paired with Italian wines—brought to life through Chef Shingo Suzuki’s six years of training in Italy and supported by fresh ingredients from Nagano.
Sommelier Sho Yoshihira will curate the pairings.
As of March 2026, we are currently developing and preparing this course in pursuit of the best possible menu, and therefore are not yet able to share full details. We will share occasional behind-the-scenes glimpses of our progress on our website and other channels—please look forward to them.
＜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.