Hakuba

Four-hands cooking

Hakuba, awarded one MICHELIN star, is the result of a collaboration with chef Takuya Watanabe and a sweet conversation with chef Maxime Frédéric, under the guidance of chef Arnaud Donckele.

• Dinner menu "Yume", une invitation à la découverte from €380 to €420 with the signature "Temaki caviar" | open from Tuesday to Saturday dinner included starting at 6:30 pm

The dishes of Kaiseki sushi cuisine are made from seafood, soy, gluten, and primarily raw and cooked fish, which are the very essence of Chef Takuya Watanabe's culinary culture, to which we must remain faithful.

The nature, the season, and the gesture

Conceived as a gastronomic sanctuary, Hakuba offers an immersion into a ritualised Japan, where tradition, authenticity, and sincerity are the guiding principles of kaiseki sushi cuisine.

Arnaud Donckele, with his expertise in sauces, seeks out flavours to enhance and elevate the experience. Broths and dashi precede a cascade of ingredients and textures that elevate the flavour of sea bream, abalone, squid, and bluefin tuna, while the captivating aromas of sake and tea rise in the air.

Japanese tradition

The setting interprets a contemporary vision of Japanese tradition. From the entrance, the Tsukubai stone and bamboo fountain diffuse the murmuring of flowing water, dark woods such as black walnut and other rare essences with warm tones serve as symbolic reminders of the Japanese forest.

The art of the table embraces the codes of ancestral craftsmanship, such as linen outfit, creating a signature for the place to provide a unique and memorable dining experience.