Savor a vegetable-centric grilled meal at a premium seat overlooking shimmering golden rice paddies. At Risonare Nasu, a highland agritourism resort nestled in nature, the ultimate autumn harvest brunch experience "YATAI to FARM" will return for another year, limited to just three groups per day from September 1–4 and 7–9, 2026. This special dining experience allows guests to enjoy freshly grilled dishes made with vegetables harvested from "Agri Garden," the resort's on-site farm that cultivates over 120 varieties of vegetables and herbs annually. This year, a new highlight is introduced: "Riso Pilaf," cooked in a traditional kama (kettle) using rice harvested from the resort's own rice paddies. Guests will enjoy this feast of autumn's bounty at an exclusive seating area beside paddies swaying with ripened golden rice stalks, immersing all five senses in the season. "YATAI to FARM" Risonare Nasu is a highland agritourism resort where guests can enjoy pastoral landscapes and farming experiences amidst rich natural surroundings. Leveraging farmland and rice paddies within the property, this initiative reverses the concept of "Farm to Table" by bringing the dining table directly into the farm. Guests dine at a table set within the garden, a prime spot surrounded by nature. Chefs prepare freshly harvested vegetables on-site at food stalls, and staff serve each dish hot and fresh. This unique culinary experience, offered only at Risonare Nasu, allows guests to savor seasonal flavors and the beauty of nature through all five senses, with sweeping views of Japan's classic countryside and mountains. Features of YATAI to FARM 1. Harvest experience at Agri Garden farm, connecting guests directly from field to table Harvest vegetables at the on-site farm The resort's "Agri Garden" farm cultivates over 120 types of vegetables and herbs annually. It practices a circular farming method, recycling vegetable waste from the hotel kitchen into compost for the fields. During this prog