Guri's Kitchen

Enjoy Gorgonzola cheese with baguette and honey-soaked nuts.

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 4,500 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 this sauce. Please enjoy our secret versatile sauce that pairs perfectly with baguette. (Lunch time limited price: 1,300 yen)

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 daikon. (An example from one 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 core daikon, beets, turnip, yellow carrot, purple carrot, carrot, young corn, rapeseed flower, cauliflower, shadow queen, mini tomato.

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

An appetizer made with skewered tomatoes topped with cream cheese and basil, wrapped in Spanish Jamón Serrano.

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

This season's offering has ended. A limited edition dish available only during the peak season, featuring ripe, sweet tomatoes harvested from Ojima Farm, topped with mozzarella cheese and garnished with basil.

This appetizer salad features sliced smoked duck meat paired with balsamic vinegar sauce. It's the perfect size for one person.

A salad made with over 20 kinds of vibrant vegetables, including red bell pepper, yellow bell pepper, black carrot, yellow carrot, and red-fleshed daikon, perfectly sized for one person to enjoy.

Bagna Cauda is a signature dish that can only be enjoyed with a reservation, but for those dining alone, it can be ordered on the same day. *The sauce will be served in a cocotte dish.

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 with olive oil and garlic, then steamed in white wine. Perfectly pairs with wine.

A dish finished with a cream of Gorgonzola cheese after sautéing mushrooms in olive oil and garlic. Please enjoy it with the 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 or 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 winter limited dish featuring oysters rich in ocean flavor, finished with a white sauce made from non-homogenized milk and tomato 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

After sautéing garlic and bacon until fragrant, sliced pumpkin is added, finished with a rich and creamy gratin made with non-homogenized milk white sauce.

This item is no longer available. Gratin made with salmon, spinach, and onions flambeed in white wine, then topped with a lightly lemon-scented non-homogenized milk white sauce, sliced lemon, and capers, and baked. A dish you want to enjoy hot during the refreshing summer.

Sales have ended. A spicy doria topped with white sauce made from non-homogenized milk from Makai Farm, placed over dry curry simmered with domestic ground meat, onions, carrots, and celery, cooked with red wine and demi-glace 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 eggplant and sausage sautéed 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 season's offering has ended. A rare gratin made with plenty 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.

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 Ranch. 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.

Spaghetti that evokes autumn, lightly simmered with cream, sautéed with domestic pork ground meat and garlic, resulting in a milky flavor.

This dish is no longer available. Spaghetti sautéed with garlic and red chili peppers in olive oil until fragrant, then combined with eggplant and bacon, lightly simmered in a rich tomato sauce. A spicy and juicy dish perfect for hot summer days.

This dish has been discontinued. A refreshing spaghetti that captures the essence of Southern Italy, simmered in a tomato sauce with plenty of summer vegetables (eggplant, zucchini, bell pepper, onion, olives) sautéed with garlic and anchovies, and finished with capers.

This dish is no longer available. Spaghetti sautéed with clams, squid, and shrimp in garlic, finished with white wine, full of seafood flavor.

Spaghetti served in a refreshing soup made with fresh tomato sauce using sweet Momotaro tomatoes harvested from Ojima Farm, topped with mozzarella cheese and sprinkled with basil. A limited-time dish available only during the harvest season.

[Sales for this season 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♪

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

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

Sales for this season have ended. This exquisite dish is based on a recipe inherited by the owner from Karuizawa, using non-homogenized milk from Makaino Farm, rich in milk aroma. You can change the caramel sauce to 'black syrup + warabi mochi' if you prefer.

Wet food made with natural deer meat mince 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 handles everything from capture to production.

Ezo deer meat, breadcrumbs, carrot, potato, carrot

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

Ezo deer meat

Chicken meat, potato starch

Salmon, Carrot, Okara, Chicken Egg

[Reservation Required] Due to the time needed for procurement, please make a reservation at least one week in advance. This is a convenient-sized roll cake made with rice flour supervised by a veterinarian. It is perfect as a celebratory item for your beloved dog's birthday or special anniversary.