In this guide
Hikariya Nishi (Matsumoto)
Hikariya Nishi opened in a solid warehouse that was built more than 120 years ago, in the Meiji era—an enduring structure that has quietly weathered the passage of time.
Here, you can fully enjoy natural French cuisine inspired by the concept of macrobiotics, created by a chef who trained under leading French chefs both in Japan and abroad, and who was also active as a grand chef at a resort hotel from a young age.
A range of courses is offered, including Etoile, a lunch menu that lets you choose your main dish depending on your mood that day, and Syemphonie, a dinner course designed to let you savor the restaurant’s signature dishes in full. The kitchen’s playful approach is sure to bring a smile.
Relais & Chateaux
Restaurant Information
- Style: Western / French cuisine
- Chain: Relais & Chateaux (Member since 2014)
- Address: 4-7-14 Ote Hikariya, Matsumoto 390-0874, Nagano Prefecture
- Telephone: +81 263-38-0186
- Opening hours: 11:30 AM – 2:30 PM, 6:00 PM – 10:00 PM
Social Media
- Facebook: https://www.facebook.com/SIXSENSE.HikariyaNishi/
- Instagram: https://www.instagram.com/hikariyanishi/?hl=en
Website
- Japanese: https://www.hikari-ya.com
- English: https://www.relaischateaux.com/us/japan/hikariya-nishi-matsumoto
Seating Cost
Lunch
- CHAT ERRANT — ¥5,000 (tax included)
- QUEUE DE LAPIN — Coud Lapin — ¥8,000 (tax included)
- WELLNESS GASTRONOMY — Wellness gastronomy — ¥12,000 (tax and service charge included)
- ANNIVERSARY CHAT ERRANT — Anniversary Chaelan Anniversary — ¥6,200 (tax included)
- GROOM & BRIDE'S FAMILY PLAN — Face-to-face plan with free drinks — ¥10,000 (tax included)
Dinner
- QUEUE DE LAPIN — Coud Lapin — ¥8,000 (tax included)
- WELLNESS GASTRONOMY — Wellness gastronomy — ¥12,000 (tax and service charge included)
Chef
Masahiro Tanabe was born in Tochigi in 1975. He wanted to become a chef while enjoying the cooking of his grandmother, who lived in France. After graduating from Ecole Curiner Kokuritsu culinary school, Tanabe worked under Kazunori Otowa at Auberge in Utsunomiya.
He then traveled to Europe, gaining experience at renowned restaurants in Lyon, Florence, Barcelona, and London. After returning to Japan, he became the master chef of Niki Club in Nasu. He has also worked for restaurants in Roppongi and Ginza.
As the grand chef of the Hikariya group since the age of 28, he has devoted himself to natural French cuisine—respecting the thinking of ingredient producers, nurturing the next generation of chefs, and educating people about food.
