Volvo XC60 x Hiramatsu Miyota: An Ideal Marriage | VOLVO
Enjoying THE HIRAMATSU Karuizawa Miyota
Within the Hiramatsu Miyota grounds, surrounded by trees, are the hotel building and cottages, as well as a bonfire area with a large teepee, a library for quiet contemplation, and a music space with vacuum tube amplifiers – facilities designed to enhance the enjoyment of your stay.
The hotel building (left) and cottages are scattered across the vast grounds surrounded by forest.
The welcome drink is herbal tea made with Kokuyo water.
On the first floor of the annex within the grounds, there is a relaxing library and a music space with vacuum tube amplifiers.
On the first floor of the annex within the grounds, there is a relaxing library and a music space with vacuum tube amplifiers.
After enjoying a welcome drink made with "Kokuyo Water," named after this region's history as a source of obsidian since the Jomon period, we proceeded to the "Miyota Suite," one of the 28 rooms in the main building. The entrance area features Jomon pottery unearthed during construction, offering a glimpse into the lives of people who inhabited this land long ago.
The interior of the spacious and comfortable Miyota Suite, and the semi-open-air bath next to the veranda.
The interior of the spacious and comfortable Miyota Suite, and the semi-open-air bath next to the veranda.
The coffee, brewed with the hand-crank grinder in the room, is exquisite.
The over 140-square-meter space, with its bedroom, living room, and terrace seamlessly connected in a straight line, features a semi-open-air bath using water from the Oshio Onsen hot springs. With the windows open, you can enjoy it anytime while gazing at the vast sky and mountains, listening to the wind and birdsong filtering through the forest.
If you have time, you might also enjoy grinding your own coffee beans with the grinder provided in the room, brewing it, and taking a stroll through the forest with a thermos.
The main dining room on the first floor of the hotel.
The main dining room on the first floor of the hotel.
Akihiro Yanagihara, Chef at Hiramatsu Miyota
As dusk settled, we headed to the main dining room on the first floor of the hotel for the highlight of our stay at Hiramatsu Miyota, the "Grand Forest Auberge." The evening's course, crafted by the young chef Akihiro Yanagihara (born in Hokkaido in 1985), featured a rich array of local ingredients, including French rabbit, ayu sweetfish from the Tenryu River served with Kitashiga cress, Shinshu beef cheek wrapped in local persimmon leaves, Hata from Yanagi Fisheries in Shimane Prefecture, and French duck with a wild grape vinegar sauce. After honing his skills at "Restaurant Hiramatsu Hiroo" and "Maison Paul Bocuse," he moved to France in 2011, training at "Restaurant Hiramatsu Paris" before taking on the role of head chef at Hiramatsu Miyota two years ago during the hotel's preparation phase.
"My experience in Paris taught me the importance of sourcing ingredients. For the past two years, I've made it a point to visit local producers whenever possible to utilize the finest ingredients from Shinshu."
French Lapin (rabbit) with Tosazu dressing
Ayu sweetfish from the Tenryu River with wild cress from Mount Kitashiga
French duck breast, grilled over Binchotan charcoal, with a vinegar sauce
A knife by master bladesmith Yuu Kurosaki, provided specifically for cutting the duck.
Assortment of cheeses served after the meal.
The hotel boasts a large greenhouse on its grounds where herbs and other plants are grown with great care. These ingredients are generously used in the soup with 15 components and the seasonal vegetable plate salad served the next morning at the hotel's fifth-floor all-day dining restaurant. "I also love the process of growing plants myself," the talented chef shared with a smile.
The full-course meal offers special touches, such as using a knife by master bladesmith Yuu Kurosaki exclusively for cutting the duck, and an off-menu selection of cheeses available after the meal.
The fifth-floor all-day dining area, where breakfast is served, offers a magnificent view of the Yatsugatake mountains and beyond.
Breakfast featuring abundant local vegetables.
Breakfast featuring abundant local vegetables.
Breakfast featuring abundant local vegetables.
The greenhouse where Chef Yanagihara cultivates vegetables.
On the return journey from Hiramatsu Miyota, we decided to take the winding roads of Usui Pass, passing by the Meganebashi (Usui Third Bridge) of the old Shinetsu Line, after driving through the town of Karuizawa. Selecting "Power" mode on the beautifully designed diamond-cut mode dial lowers the air suspension and firms up the steering, adapting the car for a sportier drive.
The Meganebashi (Usui Third Bridge) on the old road of Usui Pass, visited on the return trip.
Furthermore, by shifting the crystal shift knob, made by Orrefors of Sweden, one more step to "B mode," the regenerative braking intensifies, similar to engine braking, making it easier to control vehicle speed. The fuel economy for this section was 7.5 km/l, a reasonable figure.
After a two-day trip, the odometer read 374km upon returning to Tokyo. The displayed fuel economy was 12.1 km/l. The "marriage" of visiting Hiramatsu Miyota with the PHEV Volvo XC60 was a truly wonderful experience.
