[Hikariya Nish] was opened at a renovated solid warehouse built more than 120 years ago, in the era of Meiji that has spent time silently. You can fully enjoy our natural French cuisine with the concept of macrobiotics, created by the chef who accumulated trainings under top French chefs inside and outside of Japan, and worked actively also as a grand chef of a resort hotel when still young. We serve various kinds of courses such as [Etoile], a lunch menu with which you can select a main dish according to your feeling that day, and [Syemphonie], a dinner course with which you can fully enjoy our proud dishes. Our playful dishes will make you smile.
Restaurant Information
Style: Western / French cuisine
Chain: Relais & Chateaux (Member since 2014)
Address: 4-7-14 Ote Hikariya, Matsumoto 390-0874 Nagano Prefecture
Telephone: +81 263-38-0186
Opening Hours: 11:30 AM – 2:30 PM, 6:00 PM – 10:00 PM
Social Media
Facebook: https://www.facebook.com/SIXSENSE.HikariyaNishi/
Instagram: https://www.instagram.com/hikariyanishi/?hl=en
Website –
Japanese: http://www.hikari-ya.com
English: https://www.relaischateaux.com/us/japan/hikariya-nishi-matsumoto
Seating cost
Lunch
CHAT ERRANT –¥ 5,000 (tax included)
QUEUE DE LAPIN -Coud Lapin ¥ 8,000 (tax included)
WELLNESS GASTRONOMY Wellness gastronomy ¥ 12,000 (tax and service charge included)
ANNIVERSARY CHAT ERRANT Anniversary Chaelan Anniversary ¥ 6,200 (tax included)
GROOM & BRIDE’S FAMILY PLAN Face-to-face plan with free drinks ¥ 10,000 (tax included)
Dinner
QUEUE DE LAPIN Coud Lapin ¥ 8,000 (tax included)
WELLNESS GASTRONOMY Wellness gastronomy ¥ 12,000 (tax and service charge included)
Chef
Masahiro Tanabe was born in Tochigi in 1975. He wanted to be a chef as he was enjoying his grandmother’s cooking who lived in France. After graduating from Ecole Curiner Kokuritsu, a cooking school Masahiro Tanabe worked under Mr. Kazunori Otowa at Auberge in Utsunomiya. Then he went to Europe and accumulated experiences at renowned restaurants in Lyon, Florence, Barcelona, London. After returning to Japan, he became the master chef of Niki Club in Nasu. He has also been working for restaurants in Roppongi and Ginza. As the grand chef of Hikariya group since 28 years old, he has been devoting himself to natural French cuisine, respecting the thoughts of the producers of the ingredients, raising chefs of the next generation, and educating people about food.
