From March 15, 2024 to June 20, the main dining room "OTTO SETTE NASU" will offer a spring only dinner course. This 8 course dinner course combines fuki no tou, nanohana, and hanaiira, which are in season in spring, with the local cuisine of Tuscany, Italy.

OTTO SETTE NASU's concept is "Region × Regione." We serve local cuisine from Tuscany, Italy, using ingredients familiar to Nasu, Tochigi Prefecture. The resort is located in an area where agricultural crops are grown and dairy farming is popular. As an "agri-tourism resort" that offers meals and various activities at a resort hotel based on the experience of local production activities, it uses a lot of vegetables and cheese that are familiar to this area. Since the area is similar to Tuscany, ingredients that are familiar to Nasu are mixed with the techniques of local cuisine in Tuscany. In addition, wine pairings are prepared to match the food, centering on selected natural wines.

"Farm Pinzimonio" is a dish filled with the bounty of Nasu. The black dish, baked by Nasu ceramic artist Onozawa Koichi, is filled with colorful vegetables, as well as cheese and yasio trout, which are often produced in Nasu, and you can feel the bounty at a glance. The vegetables on the stick are eaten as if they were being picked by hand. You can enjoy juicy vegetables combined with Bagna Fredda sauce.

Blend the finesse of 1mm-diameter delicate cappellini pasta with a velvety sauce crafted from Ajikoi Tomatoes, their sweetness heightened in the spring. Adorned with tomato gelée, luscious burrata cheese, and crowned with crisped tomato skin chips, this dish embodies the vibrant hues and tastes cultivated from the earth. Crafted with Nasu Shiobara brand tomatoes, renowned for their robust flavor akin to fruit, this creation promises a symphony of delightful flavors.

Enhance your dining experience with our signature dish, "Zuppadi Pesce Harmony: Iwana and Chive Infusion." This exquisite creation features tenderly steamed char, rendered soft and plump, accentuated by the addition of chives, rape flowers, and crispy char skin meticulously browned to perfection. The savory grilled side dish, crowned with aromatic chives and Parmigiano, perfectly complements the char's subtle flavors. Elevating the ensemble is a delectable sauce crafted from char broths and miso, delivering a savory aroma and rich taste that promises a truly indulgent culinary experience.

Delight in our exquisite main dish featuring succulent beef fillet expertly grilled over charcoal. Experience a symphony of flavors as asparagus and carrots, lovingly enveloped in lotus leaves and a salt pan, are oven-baked to perfection, unlocking the natural sweetness and lotus aroma of these premium ingredients. To elevate the dish, we present a unique Fukinoto sauce enriched with wasabi and green onions, offering a refreshing spiciness and a subtle bitterness from the Fukinoto leaves. Immerse yourself in the full spectrum of flavors, enhancing the richness of the beef with every delectable bite.

Indulge in the enchanting "Strawberry Semifreddo," a dessert adorned with edible flowers for a stunning spring presentation. Revel in the delicate harmony of fluffy meringue mousse embracing seasonal strawberries, intertwined with the velvety smoothness of mint ice cream semifreddo. Delight your palate with a play of textures, featuring strawberry compote simmered in white wine and delicate candy work atop the semifreddo. To add a refreshing twist, savor the sweet and tangy strawberry sauce, elevated with a hint of olive oil for a delightful accent. Experience the perfect union of flavors and textures in this exquisite springtime treat.