We offer a field tour led by our staff at "Agri Garden," our in-house farm that grows over 120 varieties of vegetables and herbs annually.

In winter, vegetables are stored underground to keep them at a constant temperature and humidity and protect them from frost for long-term preservation. This storage method, called "Dochu Chozo" (Underground Storage), is born from the wisdom of local farmers. Enjoy the unique experience of digging up these underground-stored vegetables, an activity only available in winter.

The freshly harvested vegetables are simply grilled over charcoal by our chef at a food stall set up on the embankment of the rice field. This maximizes the natural sweetness and flavor of the vegetables, resulting in a deeply nourishing taste. In addition to the grilled vegetables, the experience is served course-style, with each dish freshly prepared and delivered to your table. The courses include "Bollito Misto," a warming Italian stew of pork and root vegetables, and an apple pie baked in a kiln.

The setting for brunch is a prime spot established in the middle of the rice field. A dome-shaped tent is installed to ensure a warm and comfortable experience, even in the cold winter. This private space allows guests to fully enjoy brunch while exclusively viewing the snow-capped Nasu Mountains and breathing the crisp winter air.

Inspired by the "Farm to Table" concept and leveraging our on-site fields and rice paddies, this plan was born from the novel, inverted idea of "bringing the table to the farm." At a prime seating area set up in the farm, the chef will prepare freshly harvested seasonal vegetables right before your eyes and serve each dish as it is finished. Enjoy a unique RISONARE Nasu dining experience that engages all five senses, while gazing upon the idyllic Japanese landscape of fields and mountains.