07 Sep Discover Japan Through Autumn’s Rich Food and Wine Traditions

Image by Nick115 from Pixabay

Japan has long been recognised as one of the world’s greatest culinary destinations and this autumn, Hoshino Resorts is inviting guests to explore the country’s rich culinary heritage through a collection of immersive experiences. 

From harvesting vegetables in the fields of Tochigi and savouring fermented delicacies in the mountains of Nagano, to tracing 1,300 years of winemaking tradition in Yamanashi, these three distinctive hotels offer an authentic taste of place while connecting travellers with local culture, landscapes and producers.

YATAI to FARM at RISONARE Nasu
At RISONARE Nasu, Japan’s pioneering agritourism resort, the YATAI to FARM brunch, available from 14 – 20 September 2026 is a hands-on experience designed for guests to experience the best seasonal produce. Set against the backdrop of the resort’s rice fields, guests are invited to harvest vegetables and herbs directly from the resort’s Agri-Garden before enjoying them freshly prepared outdoors. Seasonal produce is flame-grilled at a traditional yatai food stall alongside vegetables sourced from local Nasu growers. A highlight this autumn is the new Riso-Pilaf, cooked in a traditional iron hagama kettle using maitake mushrooms and rice harvested from the resort’s own paddies.

Rates at RISONARE Nasu start from 24,000 JPY (£106) per room per night including breakfast (two sharing). The YATAI to FARM experience runs from 9.30am -11.30am. Prices start from £18 per adult on top of breakfast charge.

Shinshu Fermented Steamed Delicacies at HOSHINOYA Karuizawa
Surrounded by the vibrant autumn colours of Nagano, HOSHINOYA Karuizawa celebrates the region’s long history of fermentation with a Shinshu Fermented Steamed Delicacies experience, available from 1 September to 30 November 2026. This exclusive lunch showcases some of the season’s most prized ingredients, including matsutake mushrooms, koji-aged venison, chestnuts and persimmons, all gently steamed in traditional bamboo seiro baskets to enhance their natural flavours.

Served at a private table overlooking the resort’s iconic terraced rice fields, the meal concludes with a fermented red bean kinton dessert paired with a rare 60-month aged Shinshu sparkling wine. The experience reflects the deep-rooted fermentation culture that has shaped the cuisine of the Shinshu region for generations.

Rates at HOSHINOYA Karuizawa start from 170,000 JPY (£748) per room per night (two sharing; room only). The Shinshu Fermented Steamed Delicacies experience is priced at £70 per person.

Tracing 1,300 years of grape heritage at HOSHINOYA Fuji
Wine lovers can discover the origins of Japanese winemaking at HOSHINOYA Fuji with the hotels new three-day, two-night programme available from 1 – 30 September 2026. Set in Yamanashi Prefecture, the birthplace of Japanese viticulture, the experience explores more than 1,300 years of grape-growing history through visits to the historic Daizen-ji Temple, known as the “Grape Temple”, Katsunuma Winery and the Budousenshin vineyard.

Guests enjoy guided tastings of local grape varieties alongside opportunities to learn about the development of Japanese wine culture. Evenings begin around a forest campfire with mulled wine and grape chocolates before culminating in a multi-course dinner featuring dishes such as grilled venison paired with six-year-aged grape balsamic vinegar. Wines made from Japan’s signature indigenous grape varieties, Koshu and Muscat Bailey A, are carefully matched throughout the meal.

Rates at HOSHINOYA Karuizawa start from 135,000 JPY (£594) per room per night (two sharing; room only). The grape stay package is priced at £365 per person.