Hakuba

New Year's Eve

Hakuba reveals a festive Omakase menu to celebrate the New Year, blending the elegance of Japanese cuisine with exceptional ingredients, all introduced by a traditional musical performance featuring the art of Taïko. This gastronomic experience highlights iconic Japanese New Year dishes, such as Ozoni and the custom of Osechi, where broths, sauces, and seafood are believed to bring good fortune for the year ahead.

Omakase Menu “Nengajô” | From 8pm upon reservation 
€1,450 per person.
A glass of Krug Vintage 2006 Champagne will be served at midnight to toast to the new year.
Wine & sakés pairing from €575.

Japanese naturalness

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.

Four-hands cooking

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

• Lunch menus "Shunkan", le temps d'une balade at €180 and "Yume", une invitation à la découverte from €380 to €420 with the signature "Temaki caviar" | open from Thursday to Saturday lunch included
• Dinner menu "Yume", une invitation à la découverte from €380 to €420 with the signature "Temaki caviar" | open from Tuesday to Saturday dinner included

The Omakase menu consists of seafood, soy, gluten, and mainly raw and cooked fish, which are the very essence of Chef Takuya Watanabe's cuisine, from which we cannot deviate.
Please note that guests arriving after their reservation time will not be seated.

The Omakase menus

The Omakase menus - meaning "leave it to the chef" - reflect Takuya Watanabe's desire to offer the best of Japanese gastronomy. Arnaud Donckele, with his expertise in sauces, seeks to enhance flavours to punctuate the experience.

Broths, sushi, raw or caramelised fish, soba, finger lime, a myriad of ingredients and textures come together to create a delicate Omakase menu.