A State of Zen at HOSHINOYA Karuizawa

HOSHINOYA Karuizawa is an all-villa property with options ranging from riverside, hillside or garden villas

An hour’s bullet train ride away from the hustle and bustle of Tokyo, Japan, is the densely forested Mount Asama dotted with crystal clear stream and hot springs. Nestled at the foot of this outdoor oasis is HOSHINOYA Karuizawa, a retreat combining modern luxury with traditional Japanese style and cuisine.

HOSHINOYA Karuizawa is an all-villa property with options ranging from riverside, hillside or garden villas. Accommodations include Futon beds, bathrooms with cypress or rock baths, pajamas, Japanese Tabi (split-toed) socks and zori sandals. All 25 villas offer views of the Oigawa River, a backdrop which changes with the four seasons.

Days at HOSHINOYA Karuizawa can be as packed with activities or as wide open as guests desire. The options begin with morning stretches in the Chaya (teahouse). From there, guests can learn seasonal Japanese crafts, go horseback riding, participate in the weight-loss Yojo Sojourn program, educate themselves during an eco-tour or ride in style aboard the resort’s Hermes-edition luxury helicopter. Outside of the resort there’s much to do including shopping at Harunire Terrace, visiting Jigokudani Wild Monkey Park, touring Zenkoji Temple, outlet shopping and golf.

Toji, a traditional form of Japanese therapeutic bath aimed at relieving stress and promoting relaxation, is a prime offering at the HOSHINOYA Spa. Yoh, a treatment using a special ball filled with medicinal herbs, and Dan, a therapy using basalt and volcanic rocks from Mt. Asama, are also highlights on the spa menu. Two natural hot springs are available for guest use, one traditional and the other Zen-style.

Japanese and French cuisines are on the menu at HOSHINOYA Karuizawa’s three restaurants. Those menus are seasonal with a focus on Shinshu delicacies, fresh produce and Hoshinoya Kyoto specialty buckwheat soba noodles. The chef’s special course menu features items like smoked duck with buckwheat dumplings and grilled butterfish flavored with yuzu citrus paste.

Photos courtesy of HOSHINOYA Karuizawa