—Amuse-bouche—
Chef’s Daily Amuse-bouche

—Appetizer—
Shinshu Salmon and Perilla Tartare
Served with Celeriac Purée and Cauliflower Mushroom Confit
Fennel Salad with Apple Vinaigrette

—Soup—
Potage of New-Harvest Hakuba Rice and Mushrooms, Flavored with Yuzu Miso
Garnished with Purple Rice Arare (Crispy Rice Crackers)

—Fish Course—
Grilled Lobster with Shinshu Mushroom Tapenade
Served in a Lobster Consommé Nage, Accented with Fresh Shinshu *Shichimi* (Seven-Spice Blend)

—Meat Course—
Grilled Shinshu Alps Beef Loin, Flash-Smoked with Apple Wood Chips
Served with Fried Autumn Vegetables and a Sauce of Nagano *Shoyu-mame* (Soy-Sauce Marinated Broad Beans) and Truffle

Bread and Butter

—Dessert—
Physalis and Hojicha (Roasted Green Tea) Mont Blanc with Buckwheat-Grain Dacquoise
Served with Physalis Confit and Milk Ice Cream

Coffee or Tea

—Amuse-bouche—
Chef’s Amuse-bouche of the Day

—Appetizer—
Shinshu Salmon and Perilla Tartare
Served with Celeriac Purée, Confit Cauliflower Mushroom, Fennel Salad, and Apple Vinaigrette

—Soup—
Potage of New-Harvest Hakuba Rice and Mushrooms
Flavored with Yuzu Miso; Garnished with Purple Rice Arare

—Fish Course—
Roasted Yellowtail
Accompanied by Nagano Persimmon and Citrus Confiture
Served in a Lobster Consommé Nage with an Accent of Fresh Shinshu *Shichimi* (Seven-Spice Blend)

—Meat Course—
Grilled Shinshu Venison Loin
Sauce of Shinshu Grapes and Fresh Peppercorns
Served with Fried Autumn Vegetables and the Aroma of Juniper Berries

Bread and Butter

—Dessert—
Ground Cherry and Hojicha (Roasted Green Tea) Mont Blanc
Featuring a Buckwheat Dacquoise Base; Served with Ground Cherry Confit and Milk Ice Cream

Coffee or Tea

This hearty kids' set features favorites like hamburger steak and fried shrimp, accompanied by colorful vegetables, soup, and dessert. With the exceptional flavor and presentation characteristic of a hotel restaurant, we offer children a truly special dining experience. We invite the whole family to enjoy a relaxing dinner together.

*Please note that menu items are subject to change based on ingredient availability.

We have prepared a special dinner course exclusively for children this summer vacation. It offers a "first-time course dinner" experience where they can enjoy an authentic multi-course meal—from soup to dessert—using a knife and fork. With dishes served course-by-course just like the adults', it promises to be an unforgettable, special experience for your child. It is a wonderful choice for celebrating birthdays, creating summer vacation memories, or marking a special trip. Please join us at LAVAROCK for a unique dining experience available only this summer.

*Please note that menu items are subject to change based on ingredient availability.

We offer a wide variety of Japanese and Western dishes in a buffet style. Our chef-prepared egg dishes and local Shinshu dishes are also popular.

Price: Adults 3,850 yen
Children 1,850 yen

*The menu will be updated once finalized.
*The listed autumn course details serve as an example.

—Amuse-bouche—
Chef’s Amuse-bouche of the Day

—Appetizer—
Shinshu Salmon and Perilla Tartare
Served with Celeriac Purée, Confit Cauliflower Mushroom, Fennel Salad, and Apple Vinaigrette

—Soup—
Potage of New-Harvest Hakuba Rice and Mushrooms
Flavored with Yuzu Miso; Garnished with Purple Rice Arare

—Fish Course—
Roasted Yellowtail
Accompanied by Nagano Persimmon and Citrus Confiture
Served in a Lobster Consommé Nage with an Accent of Fresh Shinshu *Shichimi* (Seven-Spice Blend)

—Meat Course—
Grilled Shinshu Venison Loin
Sauce of Shinshu Grapes and Fresh Peppercorns
Served with Fried Autumn Vegetables and the Aroma of Juniper Berries

Bread and Butter

—Dessert—
Ground Cherry and Hojicha (Roasted Green Tea) Mont Blanc
Featuring a Buckwheat Dacquoise Base; Served with Ground Cherry Confit and Milk Ice Cream

Coffee or Tea

*The menu will be updated once finalized.
*The listed autumn course details serve as an example.

—Amuse-bouche—
Chef’s Daily Amuse-bouche

—Appetizer—
Shinshu Salmon and Perilla Tartare
Served with Celeriac Purée and Cauliflower Mushroom Confit
Fennel Salad with Apple Vinaigrette

—Soup—
Potage of New-Harvest Hakuba Rice and Mushrooms, Flavored with Yuzu Miso
Garnished with Purple Rice Arare (Crispy Rice Crackers)

—Fish Course—
Grilled Lobster with Shinshu Mushroom Tapenade
Served in a Lobster Consommé Nage, Accented with Fresh Shinshu *Shichimi* (Seven-Spice Blend)

—Meat Course—
Grilled Shinshu Alps Beef Loin, Flash-Smoked with Apple Wood Chips
Served with Fried Autumn Vegetables and a Sauce of Nagano *Shoyu-mame* (Soy-Sauce Marinated Broad Beans) and Truffle

Bread and Butter

—Dessert—
Physalis and Hojicha (Roasted Green Tea) Mont Blanc with Buckwheat-Grain Dacquoise
Served with Physalis Confit and Milk Ice Cream

Coffee or Tea

[Assorted Appetizers]

[Salad]
Yakitori and Root Vegetable Salad with Umami-rich Dressing

[Gratin]
Pumpkin and Orecchiette Gratin

[Fish Dish]
Steamed Redfish (Vapuer) with Sauce Dugléré

[Main Course]
Roasted Hakuba Pork Shoulder Loin with Sauce Charcutière

[Dessert]
Caramelized Sweet Potato
Served with Cinnamon Yogurt Ice Cream


★ Drinks (All-you-can-drink for 2 hours) (Last Order: 30 minutes before closing)
Alcohol: Draft beer, sparkling wine, wine (red and white), highballs, shochu (sweet potato and barley), gin, vodka, cassis, Campari, soft drinks: orange juice, apple juice, oolong tea,
cola, ginger ale, 7-Up

—Amuse-bouche—
Chef’s Daily Amuse-bouche

—Appetizer—
Shinshu Salmon and Perilla Tartare
Served with Celeriac Purée and Cauliflower Mushroom Confit
Fennel Salad with Apple Vinaigrette

—Soup—
Potage of New Rice from Hakuba and Mushrooms, Flavored with Yuzu Miso
Garnished with Purple Rice Arare (Crispy Rice Crackers)

—Fish Course—
Grilled Lobster
Tapenade with Shinshu Mushrooms
Served in a Lobster Consommé Nage
Accented with Fresh Shinshu Shichimi (Seven-Spice Blend)

—Meat Course—
Grilled Shinshu Alps Beef Loin, Flash-Smoked with Apple Chips
Served with Fried Autumn Vegetables and a Sauce of Nagano Soy-Marinated Beans and Truffle

Bread and Butter

—Dessert—
Ground Cherry and Hojicha (Roasted Green Tea) Mont Blanc
Featuring a Buckwheat Dacquoise Base
Served with Ground Cherry Confit and Milk Ice Cream

Coffee or Tea

★ Drinks (All-you-can-drink for 2 hours) (Last Order: 30 minutes before closing)
【Alcohol】: Draft beer, sparkling wine, wine (red and white), highballs, shochu (sweet potato and barley), gin, vodka, cassis, Campari
【Soft drinks】: orange juice, apple juice, oolong tea, cola, ginger ale, 7-Up

—Amuse-bouche—
Chef’s Amuse-bouche of the Day

—Appetizer—
Shinshu Salmon and Perilla Tartare
Served with Celeriac Purée and Cauliflower Mushroom Confit
Fennel Salad with Apple Vinaigrette

—Soup—
Potage of Hakuba New-Harvest Rice and Mushrooms, Flavored with Yuzu Miso
Garnished with Purple Rice Arare (Crispy Rice Crackers)

—Fish Course—
Roasted Japanese Amberjack (Buri)
Accompanied by Nagano Persimmon and Citrus Confiture
Served in a Lobster Consommé Nage, Accented with Fresh Shinshu Shichimi Spice

—Meat Course—
Grilled Shinshu Venison Loin
Sauce of Shinshu Grapes and Fresh Green Peppercorns
Served with Fried Autumn Vegetables and the Aroma of Juniper Berries

Bread and Butter

—Dessert—
Ground Cherry and Hojicha (Roasted Green Tea) Mont Blanc
Featuring a Buckwheat Dacquoise Base
Served with Ground Cherry Confit and Milk Ice Cream

Coffee or Tea

★ Drinks (All-you-can-drink for 2 hours) (Last Order: 30 minutes before closing)
【Alcohol】: Draft beer, sparkling wine, wine (red and white), highballs, shochu (sweet potato and barley), gin, vodka, cassis, Campari
【Soft drinks】: orange juice, apple juice, oolong tea, cola, ginger ale, 7-Up

Please choose your menu on the day.

We fill the pot with a generous bed of seasonal mushrooms and simmer them; you can then enjoy "Iizuna Duck" by swishing the slices in the rich broth created by the mushrooms.
The broth features LAVAROCK’s original style, infused with free-range chicken, kombu kelp, and soba tea.
It is served with orange-flavored walnut miso, allowing you to enjoy a delightful change of flavor.

We fill the pot with a generous bed of seasonal mushrooms and simmer them; you can then enjoy "Iizuna Duck" by swishing the slices in the rich broth created by the mushrooms.
The broth features LAVAROCK’s original style, infused with free-range chicken, kombu kelp, and soba tea.
It is served with orange-flavored walnut miso, allowing you to enjoy a delightful change of flavor.

Enjoy the rich and flavorful "Shinshu Taro Pork" in a dynamic bone-in tomahawk steak. Grilling it at high temperature brings out the meat's natural umami and the sweetness of its high-quality fat.

A patty made from Shinshu venison is layered with savory pastry and finished with a special sauce featuring Gouda cheese and prunes. Served on a plate designed to resemble a tree stump and accompanied by autumn vegetable chips, walnuts, and raisins, the dish captures the bounty of the Hakuba forest.

A hot dog featuring a whole "Linguiça"—a raw pork sausage measuring over 30cm—used lavishly.
You can enjoy the savory flavors of Shinshu mushrooms and pickled Nozawana greens alongside the rich taste of the meat itself—perfect for sharing with a group.

We marinate Azumino-grown sturgeon in yuzu-flavored miso overnight and pair it with a refreshing apple sauce and a rich porcini mushroom sauce. It is served alongside pasta tossed in a garland chrysanthemum (shungiku) Genovese sauce, accompanied by a salad of chrysanthemum petals, chervil, and dill.
While each element is delicious on its own, enjoying them together allows you to savor a harmonious new flavor profile.