Japan hospitality sector introduces seasonal wine and medicinal dining programs

Various hospitality and dining establishments in Japan are launching seasonal culinary programs.

AGIO, an Italian restaurant operated by Mikasa Kaikan, is hosting a ‘Shiojiri Wine Fair’ through October 31, 2026. The event features three types of wine from Shiojiri, Nagano Prefecture, paired with four limited-edition dishes selected via a contest among all AGIO locations. The menu includes venison carpaccio, lamb fettuccine, and a gorgonzola cheese risotto featuring Nagano-grown Shinano Sweet apples. The fair is being held at the Ichikawa location as well as branches in Ikebukuro, Yokohama, Ofuna, and Kashiwa.

Hoshinoya Karuizawa, operated by Hoshino Resorts, will introduce a ‘Winter Medicinal Hot Pot’ starting December 1, 2026. Developed in collaboration with Yomeishu Manufacturing, the program utilizes Eastern medicinal principles to promote wellness during the cold season. The course features venison, ginseng, and jujube to warm the body, alongside a siphon-brewed broth made from deer and mushrooms. The offering includes a specialized herbal tea blend and is available through February 22, 2027.