Alpine Flavors on the Terrace: Shinshu Terroir BBQ at Courtyard by Marriott Tokyo Station

From August 1 to October 31, 2026, Dining & Bar LAVAROCK at Courtyard by Marriott Tokyo Station will host the “Shinshu Terroir BBQ.” This seasonal dining event translates the culinary heritage of the Shinshu region—encompassing the mountain resorts of Karuizawa and Hakuba—to an urban terrace setting overlooking Ginza Chuo-dori. The menu is designed to highlight the distinct agricultural products of Nagano Prefecture within the central Kyobashi district.

A spread of Shinshu Terroir BBQ ingredients including Ringo Wagyu, Shinshu Taro Pork, and salmon ajillo — The Shinshu Terroir BBQ features regional specialties such as Ringo Wagyu and Shinshu Taro Pork.

A Regional Menu of Mountain Specialties

The six-course dinner centers on premium proteins sourced from the Shinshu highlands. The main BBQ plate features Ringo Wagyu ribeye—beef from cattle raised on a diet including apples—alongside Shinshu Taro Pork and specialty venison sausages. These are served with a selection of seasonings, including chimichurri and garlic sauce, to complement the grilled flavors.

The meal begins with a Caesar salad topped with umashika (venison) jerky and grilled romaine lettuce, followed by a hearty ajillo of Shinshu salmon and broccoli. To conclude the savory portion of the evening, guests are served yaki onigiri (grilled rice balls) seasoned with fragrant Shinshu miso, a staple of the region’s fermented food culture.

Culinary Collaboration Across the Marriott Network

The Shinshu Terroir BBQ was developed as a collaborative effort between the culinary teams at Courtyard by Marriott Tokyo Station and its sister properties, Courtyard by Marriott Hakuba and Karuizawa Marriott Hotel. By leveraging the expertise of chefs stationed in Nagano’s premier alpine destinations, the menu ensures the authentic representation of ingredients like Shinshu salmon and local venison.

The experience is positioned as a seasonal bridge between the capital and the mountains, offering travelers and local diners a taste of Nagano’s terroir without leaving the city. The terrace at LAVAROCK provides a ventilated, open-air environment suitable for social gatherings during the late summer and autumn months.