DINING & BAR LAVAROCK

Enjoy a hearty tomahawk (400g) with the bone. The richly flavored 'Shinshu Taro Pork' is served as a dynamic bone-in tomahawk. By grilling at high temperatures, we bring out the natural flavor of the meat and the sweetness of the high-quality fat.

A soup pasta with tomato sauce topped with Shinshu Fukumi chicken's mountain bandit grilled chicken. This soup pasta is based on fully ripe tomatoes from Hakuba Farm, layered with the umami of Shinshu Fukumi chicken and the aroma of mountain bandit grilled chicken. The Nozawa vegetable pesto adds a refreshing accent, allowing you to enjoy the deep flavors until the end with garlic toast.

LAVAROCK style Pork Vindaloo - Pork belly from Hakuba marinated overnight with spices and garlic, then grilled to perfection for a moist finish. The curry sauce, fragrant with spices and based on tomatoes from Hakuba Farm, adds depth, while the onsen egg, grilled vegetables, and raclette cheese come together for a satisfying dish.

A unique burger featuring Shinshu Wagyu and oyaki, with crispy fried buns layered with Nozawana oyaki, Shinshu Wagyu patty, cheese, and sautéed apples. The richness of eggplant miso dengaku ties everything together, creating a dish that evokes summer with Caesar salad and corn ribs. Enjoy the essence of Shinshu to the fullest.

A carefully extracted flavor of the ingredients, 'Deer Meat Carpaccio' - The loin of the Okumachi Ikumi deer is gently finished at low temperature, and the flavor of the ingredients is carefully drawn out with just salt and olive oil. Grilled eggplant and yogurt puree, along with the Hakuba blueberries sauce, add depth, while truffle vinaigrette and flowers bring a touch of elegance to the taste. A dish that combines delicacy and strength, perfect for summer.

– A “moist” and “juicy” venison loin grill – The venison loin from Miasa in Nagano Prefecture, nurtured by rich nature, has been grilled to perfection, moist and juicy. Enjoy the robust umami and delicate flavors unique to red meat, accompanied by three sauces. A fondue-based sauce with a rich aroma, a chimichurri sauce that enhances the meat's umami with refreshing herb flavors, and a sauce made from blueberries from Hakuba, allowing you to experience the blessings of Hakuba. Savor this dish crafted from venison nurtured by the nature of Shinshu and the chef's sensibility.

The richly flavored 'Shinshu Taro Pork' is served dynamically as a bone-in tomahawk. By grilling it at high temperatures, we have brought out the natural flavor of the meat and the sweetness of the high-quality fat.

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

A pot filled with seasonal mushrooms is laid out and simmered, and the Iizuna duck is enjoyed by dipping it in the rich broth made from plenty of mushrooms. The broth is an original LAVAROCK style with added jidori chicken, kombu, and buckwheat tea. It is served with orange-flavored walnut miso, allowing for a change in flavor.

A hot dog made with a luxurious whole 30cm pork fresh sausage 'Linguisa'. Enjoy the flavors of Shinshu mushrooms and pickled Nozawana, sharing the deliciousness of the meat itself with your group.

The sturgeon from Azumino is marinated overnight in yuzu miso and paired with a refreshing apple sauce and rich porcini sauce. On a separate plate, we served a salad of pasta tossed with chrysanthemum greens Genovese, garnished with chrysanthemum petals, chervil, and dill. You can enjoy each flavor individually, and when combined, they create a new harmony of tastes.

Camembert Salad

Today's grilled vegetables with Bagna Cauda sauce

Mixed salad of Shinshu vegetables with Shinshu apple dressing

Caesar Salad

Raw ham

Olives marinated

Young soybeans

Mixed Nuts

French Fries

Truffle Potato Fries

Cheese platter

Spicy Chicken Wing

Shinshu Mountain Bandit Grilled Chicken (Nagano Prefecture Style Fried Chicken)

Clam Chowder

Minestrone

Large Shrimp Tempura with Shinshu Warm Soba

Classic clubhouse sandwich (with French fries)

Shinshu Mountain Bandit Grilled Chicken (Nagano Prefecture Style) LAVAROCK Curry

Marriott Burger (with French fries)

LAVAROCK Steak Rice Bowl (with pickles and miso soup)

Shinshu-produced pork loin 170g

Sausage grill plate delivered from Hakuba Ham Workshop

Shinshu Salmon 130g

Shinshu Alps Beef Sirloin (Domestic Beef) 130g

Shinshu Premium Beef Fillet (Wagyu) 100g

Domestic Chicken Thigh 200g

Angus Beef Hanging Tender 160g

Today's fish

Lobster tail

Lava Rock Grill Plate (Shinshu Pork Loin 100g, Domestic Chicken Thigh 180g, Shinshu Salmon 80g)

Mashed Potato

Sauteed spinach

Butter sautéed corn

Garlic sautéed mushrooms from Shinshu

Rice

Bread

Today's ice cream and seasonal sorbet

Shinshu apple pie a la mode

Today's Mini Parfait