Petit Hotel Shanze

The food is outstanding. Every dish makes lovely use of local natural ingredients, with gentle seasoning, and I'd happily return again and again for the cooking. This time the menu was all about mushrooms, including wild maitake. The building is a little old, but the beds are comfortable and it's a lovely pension. The owner couple are warm and have a soothing presence.

My family and I came to Hakuba for a ski trip and stayed for three days. The Arai couple looked after us so warmly and helped make precious family memories. We'd love to visit this wonderful inn again. Breakfast and dinner were homemade each day, delicious, and heartwarming. They made soba from flour, almond tofu from almond kernels, pudding with fresh eggs, strawberry jam, maple syrup from maple sap, and bread using their own-grown yeast. Everything was prepared with such care that I was moved every time I ate. The Arai couple are truly talented and wonderful. Thank you so much! ⛷️❄️🥹✨🤍🌿✨

The food is what keeps bringing me back. Breakfast bread made with natural yeast and the handmade soba from 100% buckwheat at the end of dinner are my favourites, but the other dishes are lovely too. They use local ingredients and additive-free seasonings that let the ingredients speak for themselves. The table might have wild vegetables freshly picked on the grounds and pork raised without medication. Even the rice and miso soup before the soba are excellent. I've often gone back for seconds while the soba is still waiting, despite already being full. The inn is completely organic, and even the hand soap is additive-free Pax. The building is a little old, but it's comfortable. I've been searching for an organic inn for a long time, so I know how hard it can be to find one, and I'd recommend this place to anyone looking for organic food. The view is spectacular as well. The road beside the inn is the Salt Road, with a wonderful view from there. I usually stay three days and two nights to enjoy the food. It's also just a few minutes from the Tsugaike Kogen bus stop. Between the organic meals, the scenery, and the friendly owners, it's an inn I keep wanting to return to.

I first chose this inn for its location and price, but the carefully prepared local food, the sake picked by the husband who loves sake, and the owners' personalities are what made me a fan. I've stayed many times, and it always feels like a wonderful place. The homemade bread is lovely, and there's a real sense of where the ingredients come from. For instance, the maple syrup on dessert ice cream is made from sap gathered in a friend's maple grove, then boiled down over several days. They also get seasonal ingredients directly from local producers. Over time, we became friends with the owners. They even came all the way to our hometown during the off-season, and we've kept in touch since. Tsugaike feels like home to us now, and I look forward to another visit. There seem to be lots of regulars, and the reviews are so positive. I wonder if everyone who's stayed here feels the same way we do.