Koshu Wine Beef, wild game and abalone rice — Fujiya's Hōtō course

Koshu Wine Beef · Wild Game · Abalone RiceHōtō Noodle Course | FUJIYA Kawaguchiko

Noodles you made yourself,paired with Yamanashi's finest,for a richer taste.

Yamanashi's Finest

The ingredients that come alive in our Hōtō and BBQ courses. Discover the treasures of this land.

Marbled Koshu Wine Beef with grapes and wine
Koshu Wine Beef

Melting sweetness,
clean, light fat.

Fine-textured meat with a gentle sweetness. Polyphenols from grape pomace lighten the fat, letting the deep umami of the lean beef fill your mouth.

"Koshu Wine Beef" was born from Yamanashi's ranchers' vision: use wine byproducts to create sustainable, high-quality beef. A brand with over 40 years of history — enjoy it in your Hōtō, or as BBQ.

Wine Byproducts Reused

Grape pomace becomes feed for the cattle.

Eco-Friendly Farming

Local resources circulate, reducing burden on nature.

Protecting Land & Nature

Eating well here protects Yamanashi's traditions and landscape.

Venison BBQ with Hōtō miso broth
Wild Game (Venison)

Easy for first-timers,
light red meat.

Minimal gamey aroma, delicate and refined. Low-calorie, high-protein, and rich in heme iron.

Venison that even first-time wild game diners can enjoy. It pairs surprisingly well with the Hōtō broth, and it's one of our most popular BBQ items.

Simmered abalone kamameshi rice
Abalone Rice

In landlocked Yamanashi,
a delicacy loved for 400 years.

Suruga Bay abalone marinated in soy sauce, deepened in flavour during the journey by wooden barrel. This is "Nigai" — Koshu's classic delicacy.

In the Edo period, abalone was transported inland in wooden barrels. Warmed by horses' body heat along the way, it arrived in Kofu with intensified umami. That "Nigai" became Koshu's celebrated speciality — we serve it as a fragrant rice bowl.

Finishing touches to your course — a dessert and a glass from Yamanashi.
Kuromitsu kinako mochi
Kuromitsu Kinako Mochi

Rice cake dusted with roasted soybean flour and drizzled with black sugar syrup — the classic Yamanashi "Shingen Mochi" sweet, for the perfect finish.

Yamanashi wine
Yamanashi Wine / Grape Juice

A glass from the wine country of Japan. For non-drinkers, we serve Koshu grape juice.

Frequently Asked Questions

Do I need to make a reservation? Can I book on the same day?
Reservations are preferred but walk-ins are welcome. Same-day bookings can be made 24/7 via LINE or phone. We recommend booking in advance as we may be fully booked.
What is the minimum number of people?
We accept bookings from 1 person. Maximum group size depends on the venue but we can accommodate up to about 100 guests. Please contact us for large groups.
How long does the experience take?
About 90-120 minutes for plans including meals. Take-home plans without a meal finish within 60 minutes. Time varies with group size and menu.
I'm not good at cooking — will I be OK?
Yes, absolutely. Our staff guide you carefully step by step. Most of our guests are beginners at cooking and enjoy it fully.
Can I do the experience on a rainy day?
Yes. All experiences are held indoors, so weather doesn't matter. We're a popular rainy-day destination in the Lake Kawaguchi area.
Can families with children participate?
Yes. Many families visit us. Our staff assist with steps involving heat or knives. Small children's aprons aren't provided — please bring one if needed.
Are the meals vegan/vegetarian friendly?
Yes. Our Hōtō broth uses miso only — no dashi — so it's vegan-friendly. Please let us know your dietary needs when booking.
What payment methods do you accept?
Cash, credit cards (VISA, Mastercard, American Express) and QR-code payments are all accepted. Payment is made on-site.
Family rolling noodle dough at FUJIYA

Your own bowl,
with Yamanashi's finest.

Check availability and reserve here.

Book Your Experience →
Same-Day Booking OK Rainy Day Safe (Indoor) English Support Kids Welcome