The dishes we serve at Hikariya Nishi are "Nature French," with local Shinshu ingredients as the star. Chef Tanabe values the connections with over 150 local farmers, carefully enhancing the rich flavors of Shinshu ingredients and transforming them into creative and unique dishes with his own distinct touch.
Matsumoto and Azumino are blessed with a rich climate.
Chef Tanabe's creative cooking and unanticipated combinations
the ingredients themselves are magically transformed into something you never noticed before.
Please enjoy an act of Matsumoto, a city of art.
ーーーー
[Lunch] 111:30 – 14:30
Last seating 13:00
Available on weekends, national holidays,
and during extended holiday periods.
■ Lunch Courses (Tax & Service Charge Included)
¥11,000 (Approx. 8 dishes)
¥13,750 (Main dish: Shinshu Premium Beef)
[Children’s Menu]
Young children: ¥3,500
Elementary & middle school students: ¥3,500
Older students: ¥5,000
Matsumoto and Azumino are blessed with a rich climate.
Chef Tanabe's creative cooking and unanticipated combinations
the ingredients themselves are magically transformed into something you never noticed before.
Please enjoy an act of Matsumoto, a city of art.
ーーー
[Dinner] 6:00 PM – 10:00 PM (Last order: 7:30 PM)
Dinner service is available on Mondays, Tuesdays, Thursdays, Fridays, Saturdays, and Sundays.
■ Dinner Courses (Tax & Service Charge Included)
¥22,000 (Approx. 13 dishes)
¥24,750 (Main dish: Shinshu Premium Beef)
[Children’s Menu]
Young children: ¥2,000
Elementary & middle school students: ¥3,500
Older students: ¥5,000
Born in Tochigi Prefecture, he graduated from École Culinaire Kunitachi before honing his skills at "Auberge" in Utsunomiya. He then traveled to Europe, gaining experience at Michelin-starred restaurants. After returning to Japan, he served as the head chef at "Niki Club" and is now the Executive Head Chef of the Tobira Group.
He specializes in sustainable cuisine, utilizing local Shinshu ingredients and organic vegetables from the group's own farm while collaborating closely with producers. As a certified macrobiotic advisor, he brings out the essence of ingredients through his innovative culinary techniques.
He oversees "Tobira Onsen Myojinkan" and "Hikariya Nishi," both of which are recognized by Relais & Châteaux. He was the youngest recipient of the "Master of Shinshu" title and is a member of the Académie Culinaire de France. His expertise extends to crafting lunch menus for JR East's "TRAIN SUITE Shiki-shima" and in-flight meals for JAL First Class.
He has received the Bronze Award in the "Cuisine Masters" program and earned a prestigious 3 Toques rating in Gault & Millau 2024.
