【期間限定の中華を食べに】 : Continental Room

Every summer, I make a reservation to enjoy the Chinese cuisine from Hotel East 21 Tokyo's "Tōen" at the Continental Room in Hotel Kashima no Mori, Karuizawa.
This year's period is from July 12, 2025 (Saturday) to September 15, 2025 (Holiday, Monday).
The Continental Room, originally a French restaurant, offers a portion of its space for Chinese cuisine.
Karuizawa lacks good Japanese, Chinese, and yakiniku options, so this initiative is quite helpful. There are plenty of excellent French, Italian, and pizza places, though.
Now, the lunch menu includes à la carte options as well as set lunches: Lunch A (JPY 5,200, tax included) and Lunch B (JPY 6,500, tax included). The main difference is that Lunch A features "Crab Meat Corn Soup," while Lunch B offers "Crab Meat Shark Fin Soup." For the main course, Lunch A has "Tender Braised Wagyu Beef," while Lunch B includes "Chili Sauce Prawns." As a shrimp lover, I naturally chose Lunch B.
For drinks, I decided to go with the complimentary warm Chinese tea.
The meal started with 5 appetizers:
1.1 "Cold Jellyfish" – A classic with a crunchy texture.
1.2 "Pork in Aromatic Soy Sauce" – The balance of crunchy mizuna and tender pork wrapped together, seasoned with aromatic soy sauce, was delightful.
1.3 "Young Corn, Myoga, and Cucumber in Sweet Vinegar" – A refreshing palate cleanser.
1.4 "Char Siu with Sweet Pecans" – Quite ordinary.
1.5 "Steamed Chicken with Green Onion Sauce" – Enjoying the delicious green onion sauce made me feel glad I chose Chinese today.
Next was a platter of 3 types of dim sum:
2.1 "Chive Dumplings"
2.2 "Shark Fin and Shrimp Steamed Dumplings"
2.3 "Shrimp Steamed Dumplings" – Each had some seasoning, but they were a bit bland, so I added a touch of soy sauce. The chive dumplings had a stronger flavor and were quite tasty. The shark fin dumplings had only a little shark fin, with shrimp taking the spotlight, which was fine by me.
Then came the "Crab Meat Shark Fin Soup" – This had more crab meat (probably red snow crab) than shark fin, and it was a bit saltier than expected.
Next was the "Chili Sauce Prawns" – The prawns were plump and juicy. The chili sauce was on the sweeter side, typical of high-end Chinese cuisine, and it was delicious. I would have loved to have some steamed buns (Mantou) to go with it.
For the main course, I had to choose between rice or noodles:
5.1 "Sticky Rice with Assorted Ingredients Wrapped in Lotus Leaves" – My partner chose this. I had a little share, and the chewy texture and seasoning of the sticky rice were quite good.
5.2 "Noodle Soup with Shredded Char Siu and Green Onions" – The soup was a bit lukewarm, which is common in high-end Chinese restaurants. The combination of char siu and green onions, along with how the noodles absorbed the broth, was excellent. I added plenty of white pepper, and the flavor was quite satisfying. This dish felt confident in its menu composition.
For dessert, there were two options:
6.1 "Almond Jelly"
6.2 "Mango Pudding" – My partner chose the almond jelly, while I opted for the mango pudding. The pudding had two layers, with the bottom being mango pudding and a creamy layer on top, making it delicious overall. I was also pleased to find a few pieces of mango flesh on top.
Overall, while there weren't any astonishing dishes, the quality was consistently good. Although it was a limited-time pop-up, I was happy to have the opportunity to enjoy rare Chinese cuisine in Karuizawa.

This was my second visit to the French restaurant inside the Kashima no Mori Hotel. My first visit was five years ago when I stayed overnight, and I still remember how delicious the dinner course was.
This time, I opted for a lighter lunch during Golden Week.
I chose the "Continental Lunch Course (JPY 4,000)". Considering that this price includes 10% consumption tax and a 13% service charge, it’s quite a good deal.
The course included:
❶ "Today's Assorted Appetizers"…
The items were:
① "Duck Pastrami"… I wasn't expecting much, but it was surprisingly delicious with a nice blend of spices and smokiness.
② "Smoked Salmon"… The moistness of the salmon paired perfectly with the crunch of the onions, making it a classic favorite.
I found myself thinking how nice it would be to enjoy these with some champagne on a leisurely afternoon, although I was drinking non-alcoholic beer, which didn’t quite match.
Since I was driving, I chose "Suntory All-Free (JPY 1,100, tax included)". While all brands of "zero-carb beer" have improved, there’s still room for growth in the "non-alcoholic beer" category.
The bread served was two types: "Whole Wheat" and "Rice Flour". Both were slightly warm, soft, and delicious. The butter served alongside was also tasty, showcasing the hotel’s quality. I even asked for a second helping of the rice flour bread.
❷ As an option, I ordered the "Vegetable Potage" for an additional JPY 800. What I received was a "Pumpkin Potage" that was rich, sweet, and quite delicious.
❸ For the main dish, I could choose one from three options: pork, fish, or beef.
① "Braised Pork Belly with White Wine and Grain Mustard Sauce"
② "Roasted Norwegian Salmon"
Lemon butter sauce with sansho and capers + JPY 1,000
③ "Sautéed Beef Tenderloin"
Truffle sauce with mushrooms + JPY 1,500
The default option was pork, but my partner and I decided to go for something different. I chose option ③, and my partner chose option ②.
The beef was quite tasty, topped with sautéed shimeji and shiitake mushrooms, and the truffle sauce was delightful.
My partner’s Norwegian salmon was thick and hearty.
❹ For dessert, I could choose one from the following:
① "Lemon Sorbet"
② "Pudding à la Mode + JPY 500"
③ "Crème Brûlée + JPY 500"
④ "Tiramisu + JPY 500"
I chose option ②, while my partner chose option ③.
The pudding was the old-fashioned firm type, with a subtle sweetness and a refined flavor that didn’t overpower with caramel. It was garnished with strawberries, kiwi, pink grapefruit, and blueberries, making it quite colorful. Although it could have been a bit sweeter, the quality was high.
The "Crème Brûlée" had a delicious crispy caramelized surface. The inside was cold cream, but it also could have used a touch more sweetness.
In my opinion, the version served at Paul Bocuse stands out above the rest.
For drinks, we had "Coffee or Tea"… both of us opted for coffee. We could get refills, so we asked for an additional half cup. The meal was quite satisfying even after finishing.
However, it was challenging to stick to the default menu, and in the end, the JPY 4,000 course ended up costing nearly JPY 7,000 with drinks and optional choices. It was quite a clever upselling strategy.
The taste was excellent, the atmosphere was pleasant, the view of the garden was lovely, the clientele was nice, and the restaurant wasn’t crowded. The quality of service and hospitality was also high. This hidden gem restaurant is perfect for a relaxing time in the overly touristy Karuizawa. I think it’s a place worth knowing about.
When I have trouble finding a reservation at a restaurant in Karuizawa, I plan to come back here.

The hotel "Kashima no Mori" was a place where the Emperor and Empress used to stay.

I had heard wonderful rumors about the spring water on the grounds. Apparently, it was used in the meals of samurai and noble families during the Edo period, earning it the name "Gozen Water."
During the Meiji era, it was also used as the serving water for Emperor Meiji's lunch at Karuizawa in the 11th year of Meiji.

After a toast with champagne, we were served an amuse-bouche exclusive to guests: a "Smoked Salmon Salad"…the crunchy onions, vegetables, and generous portions of smoked salmon whetted our appetites.

Next came the "Iberico Ham"…an appetizer of red peppers, Amela tomatoes, and basil cheese. The ham was incredibly delicious, delighting both my taste buds and stomach.

The "Rice Flour Bread"…served warm and delicious, truly a joy.

Today's omakase soup was a "Tomato Potage"…smooth and tasty with no pronounced tomato aftertaste; it quickly became a favorite.

Next, we enjoyed "Sea Bream Meuniere with Nut Sauce and Lotus Root"…though it could have used a bit more nut sauce, the contrast of the crispy lotus root and tender sea bream was delightful and tasty. The lack of sauce in the second half built anticipation for the upcoming beef.

Then came the main course: "Pan-Seared Domestic Beef Fillet"…topped with burdock chips, accompanied by soy-marinated burdock and seasonal sautéed vegetables like zucchini, broccoli, cauliflower, carrots, and a potato galette, all served with a red wine sauce.
The cooking of the meat was excellent, and the seasoning of the sauce was just right.
A truly memorable and delicious dish.

Finally, we had dessert and coffee.
An assortment of ice cream with raspberry powder, accompanied by raspberries and blueberries…as a closing dessert, it offered a pleasant balance without overshadowing the meal, perfectly supporting the entire course.

Overall, everything was genuinely delicious. I wasn't expecting such a high level of quality, and I was extremely satisfied.
I'd love to come back to enjoy it again.