軽井沢 ユカワタン：再訪してもやはり特別。ユカワタンの季節のフレンチ : Breston Court Yukawatan

Nestled in the deep greenery of Karuizawa, the French restaurant "Yukawatan" is located within the Karuizawa Hotel Breston Court, part of the Hoshinoya group.
This was my second visit.
The impression from my last visit two years ago was very strong, with the natural and seasonal elements of the dishes and the ambiance remaining vivid in my memory. This time, I was not disappointed; rather, it was an experience that surpassed my previous memories.
For dinner that evening, I enjoyed a course menu featuring seasonal ingredients. The theme was "Nature's Bounty and the Aroma of Fire."
The amuse-bouche was visually striking and playfully presented. Small dishes served on stones and wooden pieces resembled jewels in a forest.
For the appetizer, I had the signature carp, served with a cold dish featuring matcha powder. The grilled goat skewers infused with charcoal aroma, along with the soup, delighted all my senses with their fragrance, appearance, and texture.
The dish of asparagus and prosciutto was simple yet executed with perfect cooking and seasoning. Another dish, resembling a bouquet of vegetables, was a crepe filled with colorful vegetables and flowers, evoking the arrival of the season.
The fish course featured a salmon purée. The skin was crisp, paired with a frothy sauce and vegetable essence. The beautiful contrast of red, green, and white, along with a medium-rare cooking that kept it tender and juicy, made the presentation delicate, resembling an abstract painting on a canvas.
The meat course, aptly named "Lamb Haute Couture," featured elongated lamb shaped with pistachios, dried berries, and granola-like bits adding color and texture. Next to it, a cylindrical cucumber held different herbs, each providing a fragrant accent.
The dessert, wrapped in a red dome, had a modern appearance yet retained a hint of Japanese aesthetics. Inside, layers of strawberry mousse, cream, and sorbet offered a delightful balance of textures, acidity, and sweetness. The dish was served in a deep black vessel, embodying a fusion of Japanese and Western styles.
The grand dessert, a chocolate mille-feuille, featured a crisp, thin tuile-like pastry layered with fine cream, accompanied by fragrant vanilla ice cream.
Finally, the meal concluded with petite fours in a pinchos style, including lemon spheres and charming candies resembling grapes. Herbal tea and coffee were served in glass and wooden vessels.
Overall, the dishes appealed to the senses of sight, smell, and touch, with numerous expressions that fostered a sense of unity with nature. The attention to detail in the choice of vessels and presentation was evident.
It was a special moment in a space where the tranquility characteristic of Karuizawa blended seamlessly with the chef's sensibility.

I had been wanting to visit Yukawatan.
I made a reservation to combine it with golf in Karuizawa.

The name means that they want you to experience a gentle "time" ("temps" in French) like the flow of the Yukawa River, located in the Hoshino area of Karuizawa.

They serve classic French cuisine that makes the most of Shinshu's ingredients.

The flavors were truly exceptional.

If someone asks me what my favorite French restaurant is,
I would definitely mention Yukawatan first.