Main Dining


Transforming the bountiful bounty of the community into happiness through cooking "Italian cuisine"

This is the main dining room where you can enjoy Italian cuisine with a course dinner, which is made with creative use of ingredients carefully cultivated by experts. Enjoy a meal with a view of the Nasu forest with wines selected by experienced sommeliers.

Italian cuisine turns the bountiful bounty of the region into happiness through cooking

A treasure trove of ingredients

The fusion of Italian cuisine and Carefully cultivated ingredients

The dinner is made with respect for the local cuisine of Tuscany, Italy. Enjoy a full-course meal made with plenty of seasonal ingredients, that are carefully cultivated by the producers, along with natural Italian wines selected by the sommelier, at a restaurant in the Nasu Forest. In addition, part of the vegetables and herbs cultivated in Agri-Garden will be used in the restaurants and cafes besides for workshops. The variety changes according to the season and harvest condition.


Deep flavor woven by Nasu’s seasonal vegetables and wines

Our seasonal course can only be tasted in a restricted period. The simple seasoning magnifies the natural flavor of vegetables. You can feel the season in your mouth. We offer a suitable one glass for each dish selected from the various wines, from soft fragrance and silky taste to a rich fragrance and rich taste. The combination of the wine and dishes made by the ingredients grew with the same soil, water, and air magnify each other’s flavor.


The course in the dining menu only use the seasonal ingredients produced by the experts with meticulous care

Italian cuisine is a set of regional cuisine, originally provided by the unique local ingredients and cooking method. In OTTO SETTE we use seasonal ingredients produced by the experts with meticulous care with our unique recipe and cooking to magnify the original taste of the ingredients. Our eternal theme is providing Italian cuisine full of seasonal flavors. “Nature speaks and mountains make me cook.” We hope everyone feels this message from the food when enjoying our delicious meal.


Takumi Kitaura was born in 1986 and is from Hokkaido. After working at a restaurant in Hokkaido and a famous hotel in Tokyo, he went to Hoshino Resorts OMO7 Asahikawa and learnt management strategy as cooking at Café&Bar. In the same year, he trained under chef Masai (Currently the head chef of Hoshinoya Okinawa) who was the head chef of Hoshino Resorts RISONARE Yatsugatake at that time. The following year, he learnt more about Italian cooking expertise at OTTO SETTE TOMAMU. In November 2019, he joined our team at the same time as the opening of Hoshino Resorts RISONARE Nasu, and in April 2021 he became the head chef of OTTO SETTE NASU. We offer dishes based on Italian regional cuisine, using excellent seasonal vegetables and ingredients cultivated by local producers. We aim to sublimate into the eating experience of the concept “Agriturismo Resort”.


Proposal of surprising Mariage of cuisine and wine

OTTO SETTE NASU’s wine cellar offers a variety of wines. Our sommelier will propose the best fits wine to our exquisite dishes to create a beautiful harmony time. We have a wide selection of domestic and international wines.


5:30PM - or 6:00PM - (Reservations required: 3 days in advance, until 3:00PM, for hotel guests only)

* Restaurant holidays: 2023 - June 29, 2023, July 3, 2023 - July 6, 2023, July 10, 2023 - July 13, 2023

MenuCourse meal

(Acceptable only from within Japan. Only available when bringing a carry case. Please refrain from eating with your dog in the restaurant.)

Average price

Adult: ¥15,730 (dinner course)

Age 7 - 11: ¥9,100 (dinner course)

Age 4 - 6: ¥6,500 (dinner course)

*In our restaurant, the same menu is available for consecutive nights.


Reservations required

TEL +81-50-3134-8096(10:00 AM〜6:00 PM)

-> Book a dinner time (for guests only)

*You can book a dinner time on the reservation confirmation page (login required).

How to book a dinner time (optional reservation) (PDF / Japanese)