A Terroir Journey through Land, Wine, and Food Guided by Sommelier Sho Yoshihira at Cantina Riezo (Chikumagawa Wine Valley, Takayama Village)
- Check-in
- 12:00 - 12:00 (This plan starts from Nagano Station (meet at 12:00).)
- Check-out
- A lunch box will be provided upon request (additional fee). After check-out, we will drive you to JR Nagano Station. If you prefer, you may continue your stay at Kitaone Kogen Highland until 14:00.
- Accommodation availability period
- 19 Sep 2026 -20 Sep 2026
- 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 115,000 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 115,000 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 2 to 3 persons
- Aug 2026
- Sep
- Oct
- Nov
- Dec
- Jan 2027
- Feb
- Mar
- Apr
- May
- Jun
- Jul
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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 (Triple 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
- single-sized (100cm wide)
- Wi-Fi
- Yes
- Toilet
- Warm-water bidet toilet
- Shower
- No
- Hand sanitizer
- Yes
- Air purifier
- Yes
- Refrigerator
- Yes
- Balcony
- Yes
Six tented rooms (4 Twins/2 Triples) 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.
The triple tent is equipped with three single-sized (100cm wide) beds. Amenities similar to those of a hotel, such as power outlets, an air-conditioning unit, a refrigerator, etc., are provided.
Equipment
3 Meuble single 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.
Accommodation Tax Notice (Hakuba Village)
For stays from June 1, 2026, an accommodation tax will apply: ¥900 per person per night (for stays under ¥100,000 per night) or ¥1,900 per person per night (for stays ¥100,000 or more per night).
Please note that this tax will be collected at check-out. Thank you for your understanding.
Details: Hakuba Village “Accommodation Tax” website
Date: Saturday, September 19, 2026
Since opening in 2019, FIELD SUITE HAKUBA has delighted guests with exquisite course dinners prepared by Chef Shingo Suzuki using locally sourced ingredients, each paired with rare Nagano wines selected by Sommelier Sho Yoshihira.
Once little known outside the region, Nagano wines have gained increasing recognition in recent years for their quality, both in Japan and internationally. The number of wineries and vineyards across Nagano Prefecture has now surpassed 100 in total, while interest from overseas continues to grow.
Last autumn, we introduced a special journey to one of Nagano’s wineries, offering participants an opportunity to experience the wines in the very place where they are born—to walk among the vines, feel the soil beneath their feet and the air of the vineyard, meet the people behind the wines, and see the vines laden with ripening grapes.
Following the success of last year’s event, we are delighted to offer this special experience once again in 2026.
Our destination will once again be Cantina Riezo, which opened in 2015 as the first winery in Takayama Village, part of the Chikumagawa Wine Valley.
The journey will be guided by FIELD SUITE HAKUBA Sommelier Sho Yoshihira, who late last year authored Enjoying the Logic: A Textbook on Wine Pairing, a guide to the art and principles of wine pairing.
Join us for an autumn journey through the vineyards of Shinshu, and experience through all five senses the intimate connection between the land, the wine, the people who make it, and the cuisine it inspires.
Cantina Riezo
Cantina Riezo opened in 2015 at an elevation of 620 meters, overlooking the Zenkoji Plain in Takayama Village. Its founder, Yasuyuki Yumoto, previously worked in the wine division of a fruit-processing company. A winery tour that introduced him to the rural culture of Europe became a turning point in his life. After leaving the company, he and his wife traveled through Italy to study winegrowing and winemaking.
On returning to Japan, they converted a former apple orchard in Takayama Village into a vineyard. Today, they cultivate Chardonnay for white wines, and Merlot, Barbera, Pinot Noir, and Dolcetto for red wines. Their aim is to create wines that express the distinctive character of the land by tailoring their winemaking to the local natural environment.
Cantina Riezo’s wines have a distinctive handcrafted quality, with subtle yeasty aromas and layers of complexity, richness, and umami that are already evident upon release. At the same time, they possess a composed and harmonious character. An avid researcher, Mr. Yumoto has spent the past decade building an extensive body of data, offering an exciting glimpse of the winery’s future potential.
Schedule
JR Nagano Station is served by the Hokuriku Shinkansen and Limited Express Shinano. Transfer to Cantina Riezo by private vehicle.
Guided by Sommelier Sho Yoshihira, tour the winery and take part in a wine grape harvest in the vineyard.
After check-in, spend the time as you wish until dinner—take a walk along the forest trail, approximately 30 minutes each way, or relax in the lounge with complimentary drinks.
Apéritifs - Dinner - Takibi (Bonfire) Bar
You will press the grapes harvested at Cantina Riezo and taste the freshly pressed juice.
Dinner will be served in our dedicated dining tent, where you will enjoy Chef Shingo Suzuki’s Shinshu Terroir Course Dinner paired with wines from Cantina Riezo, accompanied by commentary from Sommelier Yoshihira. A dessert wine from another winery will be served with dessert.
After dinner, spend the evening as you wish—unwind at the Takibi Bonfire Bar, soak in the open-air hot spring bath, or enjoy stargazing from your private deck.
About 30 minutes before sunrise, a staff member will gently wake you with the sound of a bear bell. You will then head out to watch the sunrise over the mountains.
〜8:00
Enjoy a Field Breakfast with panoramic views of the Northern Alps. After breakfast, spend the time as you wish until check-out.
Guests who have requested a lunch box will receive it at check-out for an additional charge.
After check-out, we will drive you to JR Nagano Station. Alternatively, you may remain at Kitaone Kogen Highland until 2:00 p.m.
Sho Yoshihira / Sommelier
ho Yoshihira began his career with nine years of culinary training at Hira Sanso, a renowned traditional inn celebrated for its cuisine. It was there that he began studying wine, later earning his sommelier certification.
He now runs Yoshihira Saketen, a specialty wine shop, and Chiso Yoshihira, a Japanese restaurant, in Asahi Village, Nagano Prefecture. Alongside his father-in-law, an expert in geology, he also studies the relationship between soil characteristics and wine flavor profiles.
Yoshihira has served as the sommelier at FIELD SUITE HAKUBA since its opening in 2019 and is widely respected for his skill in wine pairing. In 2025, he published Enjoying the Logic: A Textbook on Wine Pairing.
Shingo Suzuki / Head Chef
Originally from Fukuoka Prefecture, Shingo Suzuki studied at a university in Kyoto. During a language-study program in Italy, he was captivated by the flavors of authentic Italian cuisine and decided to pursue a career as an Italian chef.
After graduating, he trained at the renowned Ristorante Ponte Vecchio in Osaka, followed by six years at Michelin-starred restaurants in three regions of Italy. He later worked at Il Ristorante at Bulgari in Tokyo before becoming head chef of FIELD SUITE HAKUBA when it opened in 2019.
Since then, his cuisine has continued to captivate discerning diners.
Special Collaboration Program
A Five-Senses Journey into the Terroir of Nagano Wine
Date: Saturday, September 19, 2026
Fee:
Shared by 2 People
JYUBAKO Suite
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Tent (Triple)
The above fees include:
You will also receive a complimentary copy of Sommelier Sho Yoshihira’s book, Enjoying the Logic: A Textbook on Wine Pairing (Asahi Shimbun Publications).
A lunch box for the second day can be arranged for an additional fee. Please request one at check-in.
Capacity:
12 guests
Minimum number of participants: 6
Application Deadline:
3:00 p.m. on Wednesday, September 16, 2026
(three days before the event)
Application:
Please apply through this site.
Contact:
For inquiries in English, please contact us by e-mail: fsh@happoone.co.jp