Lakeside Western-style Mansion Katakura Silk Hotel

This was my second stay, and I rated it even higher than before. The meals were outstanding—every dish was expertly prepared using excellent ingredients, and I truly enjoyed them. I chose a different Room from last time, and it was clean and very comfortable to stay in. I have stayed at various luxury Accommodations, but very few offer a car wash service timed for checkout. As the concept is clearly to focus on attention to detail in every aspect, I think the level of hospitality deserves high praise. Compared with my previous visit, it felt like there were slightly fewer staff members, but I still had no issues during my stay. I will definitely return again. Thank you very much.

This was my second stay, and once again I was 120% satisfied. My Room was No. 203 “HABUTAE,” and the view of Lake Suwa from the window is truly soothing. The gallery space is also spacious and relaxing, and it made me feel genuinely happy to be back at Lake Suwa.This time I was also able to use the neighboring “Sennin Bath.” It has a wonderful retro charm.Dinner, which I had been looking forward to, was the “La Soie course.” The amuse-bouche, titled “Chef’s Style,” featured purple cabbage, cold beef, foie gras mousse, and fried potatoes arranged in perfect balance. Next came an appetizer of “Instant-Smoked Roasted Aomori Duck Breast,” beautifully presented as a colorful salad wreath. It was a presentation I’d never seen before and raised my expectations even more for what followed. The fish dish was “Roasted Monkfish with Ichida Persimmon and Jerusalem Artichoke Purée,” finished with an aromatic truffle oil sauce—absolutely enchanting. The soup was a “Scallop and Mushroom Flan” with a red bell pepper purée sauce that felt wonderfully vibrant. For the meat dish, I had the “Shinshu Premium Beef Fillet Steak,” perfectly cooked as requested with an excellent balance of fat and lean meat—I’m glad I’m more of a carnivore than an herbivore. (Root garlic chives from Uehara Farm, salted lemon, and Azumino wasabi also paired beautifully with the beef.)For the final savory course you can choose between “Shinshu Premium Beef Silk Curry” or “Seared Simmered Conger Eel Hitsumabushi-Style Dashi Chazuke,” so my partner and I ordered different dishes. Personally, my vote goes to the chazuke.Dessert kept coming: first, “Fromage Blanc Bonbons with Silk Powder,” then “Grog with Thin Apple Pie Served with Caramel Cinnamon Ice Cream.”After a great night’s sleep, I chose Japanese breakfast. The appetizers—ratatouille; oyaki dumplings filled with walnut paste; marinated cutlassfish nanbanzuke; seared bincho tuna; caprese; prosciutto pickles—were beautifully plated. The grilled fish was overnight-dried nodoguro (blackthroat seaperch) served with grated daikon radish. Alongside rolled omelet and pickles, it made it dangerously easy to keep eating bowls of Nagano-grown Kijimadaira rice.And don’t forget dessert: a fruit cocktail in rosehip tea with milk kanten jelly.After finishing our meal, I glanced at the next table—Western-style breakfast looked delicious too. Next time I may choose that instead.Both the Room and dining were wonderful, and I’ll be back again in July at this Silk Hotel where Lake Suwa feels like part of your own garden view.