Official information
This restaurant is registered on Tabelog as a corporate member. Business information is released by the staff.
HELIOTROPE
(HELIOTROPE)Selected for Tabelog Innovative/Creative Cuisine "Tabelog 100" 2025
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Restaurant information
Details
| Restaurant name |
HELIOTROPE
|
|---|---|
| Awards & Recognitions |
Selected for Tabelog Innovative/Creative Cuisine "Tabelog 100" 2025
Selected for Tabelog Innovative/Creative Cuisine "Tabelog 100" 2025 受賞・選出歴 閉じる
百名店 選出歴
創作料理・イノベーティブ 百名店 2025 選出店
食べログ 創作料理・イノベーティブ 百名店 2025 選出店 |
| Categories | Innovative, Wine bar |
| Phone number (for reservation and inquiry) |
050-3116-2227 |
| Reservation availability |
Reservation only
● Please note that reservations made through Tabelog will be confirmed only upon entering your card information. Kindly use the form sent via SMS. |
| Address |
長野県北佐久郡軽井沢町大字軽井沢467-30 1F |
| Transportation |
It is a 15-minute walk (approximately 1 km) from JR Karuizawa Station. 1,025 meters from Karuizawa. |
| Business hours |
|
| Average price |
JPY 15,000 - JPY 19,999 JPY 10,000 - JPY 14,999 |
| Average price（Based on reviews） |
JPY 30,000 - JPY 39,999JPY 8,000 - JPY 9,999
|
| Payment methods |
Credit card accepted Electronic money not accepted QR code payments not accepted |
| Receipt (Qualified simple invoice) |
Qualified invoice (receipt) available Registration numberT8100003006308 *For the latest registration status, please check the National Tax Agency's Qualified Invoice Issuer Publication Site or contact the restaurant. |
| Service charge & fee |
Service charge 10% Original text サービス料10％ This section has been automatically translated. Please check with the restaurant for accurate information. |
Seats/facilities
| Number of seats |
8 seats （ For groups of 4 or more, we will guide you as one party.） |
|---|---|
| Private rooms |
Unavailable If you would like to reserve a private room, please contact us by phone. |
| Private use |
Available |
| Non-smoking/smoking |
Non smoking |
| Parking |
Unavailable Please use the nearby coin parking. |
Feature - Related information
| Occasion |
|
|---|---|
| Family friendly |
This is only for those aged 10 and above who can enjoy the regular course. |
| Dress code |
We kindly ask that you refrain from entering the restaurant wearing excessive perfume, men's shorts, or sandals. |
| Website | |
| The opening day |
2022.6.1 |
| Restaurant highlights |
Innovative Restaurant HELIOTROPE in Karuizawa
HELIOTROPE is one of the few truly international innovative restaurants in Japan. We hope that the aromas and flavors of our dishes and wines, the conversations that arise during your meal, and the walk home will linger with you, even into the next day. This is the wish we have for our guests at HELIOTROPE. |
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- Karuisawa Town, Kitasaku District
- Karuisawa Town, Kitasaku District × Innovative
- Karuisawa Town, Kitasaku District × Wine bar
I was looking for a stylish dinner in Karuizawa and stumbled upon this place. I was quite curious about this restaurant, so I felt lucky to be able to visit and discover such a wonderful spot!
This is a restaurant run by a couple, serving only two groups a day.
We started with an explanation of the restaurant's name and concept, emphasizing their innovative approach to cuisine.
Amuse-Bouche
Sweet Shrimp with Corn Mash
The delicately prepared sweet shrimp were arranged in a circular pattern, adorned with thin blue chips and small flowers, showcasing meticulous craftsmanship. This delicious start set the tone for the meal.
Pineapple, Awa Bancha Tea, Popcorn
This pairing was surprisingly unique and delightful! The flavors complemented each other so well that I found myself enjoying it more than expected. Truly a surprise!
Aged Beef with Cashews
The minced aged beef, cherries, and finely crushed nuts were served taco-style. The basil sauce added a touch of sophistication to the dish's flavors.
Appetizer
Ishikawa Yamame with Green Peas
At first glance, this was nothing like the Yamame I had imagined! The colored turnips gave a rose-like appearance. The marinade for the Yamame and the green pea paste made the plate resemble a colorful palette. It was utterly delicious.
Bluefin Tuna with Celery and Pernod
The Pernod sauce made from white wine vinegar, chicken broth, heavy cream, and butter perfectly complemented the pickled tuna and the touch of koji celery. As a big fan of tuna, I was thrilled with this dish! The presentation was also charming.
The homemade bread, particularly the darker one, either rye or containing brown sugar, was astonishingly good. The single estate olive oil was a wonderful addition!
Red Seabream with Mango
The crispy exterior of the Red Seabream was perfectly seasoned, keeping the inside juicy and tender. It was clear that a lot of time and care was taken to prepare this. The surprise was how well it paired with the mango sauce.
Scallops with Paprika and Jalapeño
Grilled scallops dressed with a paprika emulsion offered a refreshing summer flavor. The jalapeño added an exciting twist!
Main Dish
Duck with Oyster
Perfectly cooked, the duck was prepared with such skill. The black pepper was just right, and the summer vegetables were delicious too.
-Dessert-
Lemon and Mirin
Chiffon cake with lemon cream gelato was topped with sparkling water. The combination was refreshing and the flavors of lemon matched beautifully! This was also one of my favorite desserts!
Citrus Pine Cone (Dessert 2)
A jelly resembling almond tofu topped with syrup and felt like individual citrus bursts. The homemade macarons served as tea sweets were delightful as well.
I truly enjoyed how the ingredients were highlighted in every dish. The wine was exquisite, and overall, I felt that this restaurant brought joy to dining! I'm so glad to have found a place where the visual appeal and textures transformed through sous-vide cooking can be experienced. I respect the couple greatly—the husband as a sommelier and the wife as a chef— for crafting a restaurant that reflects their vision. It was an experience that brought back a sense of wonder and amazement! I would love to return in a different season to taste the seasonal combinations of ingredients!
It was a great meal!