The Hiramatsu Karuizawa Miyota


The Hiramatsu Karuizawa Miyota is the new flagship property for Hiramatsu, a group of luxury ryokans that sprang from a ground-breaking French restaurant in Tokyo.

True to these roots, this property places fine dining at the center of the experience, crafting all elements around the concept of the “grand auberge.” At the helm is Bocuse-trained chef Akio Yanagihara, a veteran of several Hiramatsu restaurants in Tokyo and Paris. He delves into the rich produce of Nagano’s Shinshu region to craft Japan-inflected French cuisine that holistically nourishes body and mind, flexibly turning his skills to two in-house restaurants, exclusive in-room dining menus, and even picnic baskets to bring the dining experience as close to nature as possible.

The 28 rooms and 9 villa suites all have spacious balconies or verandas, floor-to-ceiling windows, and semi-open air hot spring baths with mineral rich waters brought in from the famed onsen town of Ueda daily, ensuring guests can revel in the natural beauty of the mountain-side locale. Fireside lounges, a state-of-the-art sound library, and a spa round out the opportunities for relaxation, all adorned with an eclectic mix of art that spans prehistoric pottery shards to contemporary photography.

Through activities and ambiance, The Hiramatsu Karuizawa Miyota places guests in communion with nature, fostering a physical and mental relaxation that whets the appetite for their cuisine. This virtuous cycle of a hospitality experience defined by fine dining and fine dining enriched by the experience is the hallmark of their ryokan.