Otto Sette

The full 10 course meal starts from Stuzzicchino, has three appetizers, two pasta courses, a main dish and two dessert courses. Wine is also included.

Even though I was dining alone that evening, the splendid service rendered to me assured a special dining experience rather than an awkward one.

Zupetta tomato soup for the first Stuzzicchino, made from fresh local tomatoes.

A beautiful assortment of bite-sized appetizers. They taste refreshing and prepare the taste buds for heavier foods.

Rainbow trout, land locked salmon and vegetable salad.

Sauteed foie gras with a mousse of mushrooms and compote of radish. I was impressed at the careful thought and effort that goes into each individual element.

Spaghettini with eggplant and octopus - a flavourful dish without being too overpowering.

Main dish: Tagliata beef with Shinshu wasabi puree. The beef was perfectly soft and the combination with wasabi added a unique and delicious Japanese flavour to an otherwise Italian cuisine.

First dessert: Persimmon with pudding. Tiny but packed with sweetness. RISONARE Yatsugatake is surrounded by fruit orchards; the persimmon used in this dessert was therefore incredibly fresh!

Panacotta ice cream, fresh Yamanashi strawberries, crunchy dried strawberries with gelato of Jersey milk. The layered textures of soft, juicy and crunchy is just irresistibly delicious! A dream for any sweet tooth.

At the end of my meal, I was served mini desserts and coffee. It reminded of the summer that I spent traveling in Italy, where, after every meal, the waiter will offer, "dolce? cafe?" without fail. They're so mini and kawaii!

OTTO SETTE also has a classy wine bar. It is housed in RISONARE Yatsugatake, a wine resort, after all!