Guri's Kitchen

Enjoy Gorgonzola cheese with baguette and honey-soaked nuts.

A voluminous and luxurious salad generously topped with over 20 varieties of colorful vegetables, including red bell pepper, yellow bell pepper, black carrot, yellow carrot, and red-fleshed daikon. (An example from a certain day) Pino green, beet, salad spinach, mizuna, red mizuna, black kale, sunny lettuce, lettuce, treviso, cucumber, celery, zucchini, red bell pepper, yellow bell pepper, red-fleshed daikon, beets, turnip, yellow carrot, purple carrot, carrot, young corn, rapeseed flowers, cauliflower, shadow queen, mini tomato.

Salad with Spanish prosciutto 'Jamon Serrano' and colorful vegetables.

A limited edition dish available only during the peak season, featuring ripe, sweet tomatoes harvested from Ojima Farm, topped with mozzarella cheese and finished with a sprinkle of basil.

Sliced smoked duck meat served with balsamic vinegar sauce. Perfect as a snack.

Signature dish of Grizz Kitchen: Vegetable fondue. Enjoy fresh vegetables sourced from Nakamura Seika in Fujigaoka, served with a special sauce inherited 30 years ago. (Serves 3 is available for 4,000 yen) *Please order in advance by the day before.

[Grizz Kitchen's Signature Dish] Born in response to the voices saying, 'I want to eat Bagna Cauda even without a reservation.' You can enjoy dipping colorful vegetable salad with it. Please enjoy this secret versatile sauce that pairs perfectly with baguette. (Lunch time limited price: 1,300 yen)

[This season's offering has ended] An appetizer made with sliced tomatoes topped with cream cheese and basil, wrapped in Spanish Jamón Serrano.

This season's offering has ended. A rich soup made from onions that have been slowly sautéed until caramelized, topped with sliced baguette and cheese, then baked to perfection.

A Canadian dish made with fried potatoes cooked in a non-fryer, topped with gravy and cheese.

A dish where clams are sautéed in olive oil and garlic, then steamed in white wine. Perfectly pairs with wine.

A dish made by sautéing mushrooms in olive oil and garlic, finished with a cream of Gorgonzola cheese. Please enjoy it with baguette.

Sautéed squid with olive oil and garlic, then flambéed with white wine.

Stew made with finely sliced beef braised in red wine and finished with demi-glace sauce

We serve a fragrant oven-baked white pork sausage that has not been smoked.

Slowly simmered duck leg in low-temperature oil, capturing umami and resulting in a tender finish. A perfect dish that pairs excellently with wine and beer.

Sales have ended. This thickly cut bacon, used in dishes like Neapolitan pasta and penne carbonara, has been grilled in a frying pan. Please enjoy it with our homemade red wine sauce.

A rich white sauce gratin made with non-homogenized milk from Makai Farm and domestic chicken thigh meat sourced from local Tahara Meat.

Gratin made with potatoes simmered in milk, finished with a white sauce made from non-homogenized milk and added tarako.

A superb dish with non-homogenized milk, fluffy sweet potatoes, and the exquisite saltiness of Gorgonzola cheese.

Gratin finished with a white sauce made from mushrooms steamed in white wine and farm-fresh non-homogenized milk.

A rich white sauce gratin made with non-homogenized milk from Makai Farm and plump shrimp.

A dream gratin topped with white sauce over Napolitan spaghetti

A rare gratin made with a generous amount of sweet Momotaro tomatoes and fruit tomatoes harvested from Ojima Farm, without using white sauce. A limited-time delicacy available only during the harvest season.

This dish is no longer available. A gratin with a refreshing aroma and acidity of lemon, made with smoked salmon and spinach in a white sauce.

Sales have ended. A gratin made with a mix of non-homogenized milk from Makai Farm and coconut milk, finished with a spicy white sauce and shrimp.

Sales have ended. A gratin made with sautéed eggplant and sausage with garlic and red chili pepper, finished with tomato sauce and without white sauce.

Sales have ended. A gratin baked with sweet fruit tomatoes harvested from Ojima Farm on top of white sauce made with red snow crab. A limited-time delicacy available only during the harvest season.

This winter limited dish features oysters rich in ocean flavor, finished with a white sauce made from non-homogenized milk and tomato sauce. (This season's offering has ended.)

A simple spaghetti with garlic and red chili pepper.

Spaghetti tossed in a tarako sauce finished with burnt butter and non-homogenized milk from Makai no Bokujo. Served generously topped with shredded seaweed.

You can choose between an oil base or tomato sauce.

A sauce made with clams sautéed in garlic and olive oil, flambéed with white wine, or you can choose tomato sauce.

A classic Japanese Western dish made with bacon and sausage, combined with onions and bell peppers, finished with ketchup!

Spaghetti with a refreshing lemon-flavored oil base (or cream sauce).

Spaghetti with shrimp sautéed in garlic and olive oil, finished with a spicy chili tomato sauce and topped with egg yolk for a rich flavor.

Penne pasta sautéed with garlic and red chili peppers in olive oil, finished with a spicy tomato sauce.

Penne pasta with a rich and aromatic cream sauce made from bacon, eggs, fresh cream, and Parmesan cheese.

A refreshing spaghetti dish made with a generous amount of sweet Momotaro tomatoes harvested from Ojima Farm, topped with mozzarella cheese and sprinkled with basil, served in a fresh tomato sauce. This is a limited-time offering available only during the harvest season.

Sales have ended. Spaghetti sautéed with four types of mushrooms and ground pork, finished with fresh cream.

Sales have ended. Spaghetti sautéed with clams, squid, and shrimp in garlic, finished with white wine, full of seafood flavor.

A limited dessert available only on weekday nights, featuring a decorative assortment of three popular desserts from Grizz Kitchen, served in small portions.

A delightful dish made with non-homogenized milk from Makaino Farm, based on a recipe inherited by the owner in Karuizawa. You can change the caramel sauce to 'black syrup + warabi mochi' if you prefer.

Baked cheesecake sourced from Makai Ranch. A dessert that can also be taken out whole.

[This season's sales have ended] A classical tiramisu made using a recipe from a traditional Italian restaurant inherited by the owner during their time in Karuizawa. The flavor is rich, yet the texture is melt-in-your-mouth soft. This is a signature dessert that is also available for takeout. Since it is not a dessert that can be made every day, those who visit on the sale days may be lucky♪

Wet food made with natural deer minced meat and thickening agents using only starch from root vegetables and corn. Recommended for dogs with allergies to other meats! No coloring agents, preservatives, antifungal agents, or antioxidants are used at all. We source directly from 'Deer Workshop', represented by one of the only eight certified management capture technicians in Nagano Prefecture, who handle everything from capture to production.

Ezo deer meat, bread crumbs, carrot, potato, carrot

Ezo deer thigh meat, venison soup, carrots, potatoes, cabbage

Ezo deer meat

Chicken meat, potato starch

Salmon, Carrot, Okara, Chicken Egg

Since it is not always in stock, preparation from procurement is necessary.