Official information
This restaurant is registered on Tabelog as a corporate member. Business information is released by the staff.
Karuizawa Hotel Buresuton Ko-to
(軽井沢ホテルブレストンコート)- Nearest station：
- Categories：
- Budget：
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Restaurant information
Details
| Restaurant name |
Karuizawa Hotel Buresuton Ko-to
|
|---|---|
| Categories | Auberge |
| Phone number (for reservation and inquiry) |
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| Reservation availability |
Reservations available |
| Address |
長野県北佐久郡軽井沢町長倉2144 |
| Transportation |
1,472 meters from Naka Karuizawa. |
| Business hours |
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| Average price（Based on reviews） |
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| Payment methods |
Credit card accepted Electronic money accepted QR code payments not accepted |
Seats/facilities
| Private rooms |
Available |
|---|---|
| Private use |
Available |
| Non-smoking/smoking |
Designated smoking area The revised Health Promotion Act for passive smoking prevention has been in effect since April 1, 2020. Please check with the restaurant for the most up-to-date information. |
| Parking |
Available |
Feature - Related information
| Occasion |
This occasion is recommended by many people. |
|---|---|
| Website |
I attended a wedding at the Karuizawa Hotel Buresuton Ko-to in Nakakaruizawa.
After the ceremony at Karuizawa Kogen Church, it was time for the meal.
The space we were guided to had dining tables, sofas, an open kitchen, and even a terrace, creating a comfortable dining atmosphere.
At the beginning of the meal, we were encouraged to select our preferred small dishes from several options, and drink orders were taken as well.
The drink selection included Shinshu-produced wine, sparkling wine, Japanese sake, shochu, and whiskey, along with beer and juice.
I ordered sparkling wine.
The staff were very skilled and promptly attended to our requests.
A dish of salmon topped with caviar and a foie gras terrine arrived, presented in a way I had never experienced before.
The combination of salmon, caviar, and ikura (salmon roe) was luxurious, and the foie gras had a rich flavor complemented by a hint of berry acidity, making it the most impressive dish of the day.
The consomme was rich with mushroom flavor, and the scallops were tender and packed with umami.
When the thick-cut beef arrived, I ordered a glass of red wine, which was brought to me promptly.
Upon tasting, the beef was tender, and its delicious flavor spread across my palate with each bite.
The richness of the foie gras paired perfectly with the red wine.
Then a beef sandwich arrived, and when I took a bite, it was fragrant with truffle and absolutely delicious.
For dessert, a selection of small treats made with fruits and chocolate was offered, allowing us to choose our favorites. I picked out a few and returned to my seat to enjoy them.
I spent about two hours in this space, and the time was filled with excitement, creating a wonderful experience.
The setup was truly impressive.