Shop by craft
Best of Karuizawa; search or filter for all 8
Karuizawa
Aspen Karuizawa sources and repairs Western antique furniture from a shop in town dedicated to imported pieces rather than reproductions. The business posts its own company profile and shop details directly on its site rather than through a listings platform.
Best for Western antique furniture
Karuizawa
Atelier de Fromage makes natural cheese in Nagano and runs a dedicated shop in Karuizawa, producing Camembert-style and other soft cheeses from regional milk. The company sells directly through its own online store as well as its physical branches.
Best for Nagano-made natural cheese
Kyu-Karuizawa, Karuizawa
Bakery & Restaurant Sawamura opened in Karuizawa in 2009, baking with four house-cultured yeasts and an 18-hour slow fermentation. Its in-house SAWAMURA ROASTERY and SAWAMURA FRUTERY extend the operation into coffee and jam production.
Best for Bread from four house-cultured yeasts and an 18-hour ferment
Bakery & Restaurant Sawamura opened in 2009 in Karuizawa, built, by the company's own description, with respect for the resort town's natural surroundings, before expanding to locations in Tokyo and Nagoya. The bread itself rests on two deliberate slow choices: four house-cultured yeasts developed in-house for depth of flavor and aroma, and an 18-hour fermentation at low temperature that produces a high-hydration dough — the source of the moist, chewy texture the bakery is known for. More than 30 wheat varieties, sourced both domestically and from abroad, rotate through the lineup rather than the operation running on one or two house flours. Sawamura extends past bread into two other in-house operations: SAWAMURA ROASTERY, which hot-air roasts both blended coffees built to pair with the bread and single-origin beans from selected regions, with hand-drip service by baristas at some locations; and SAWAMURA FRUTERY, which handles jam and confectionery production. Each Karuizawa and Tokyo location pairs its bakery counter with a sit-down restaurant serving a location-specific menu built around the same bread program, so the same loaves that go into takeaway bags also show up plated in the dining room.
Kyu-Karuizawa, Karuizawa
Boulangerie Asanoya has baked bread in Karuizawa since 1933, a history the company documents on its own site alongside its current stone-oven methods. The bakery sells through its Kyu-Karuizawa storefront and an online shop that ships bread and pastries nationwide.
Best for Stone-oven bread, baking since 1933
775 Karuizawa, Karuizawa
Icchodo carves furniture and everyday objects in Karuizawa-bori, the relief woodcarving technique specific to the town, from a workshop that also produces Buddhist altar fittings and tableware. The shop sells both museum-grade carved pieces and simpler functional items, keeping the technique in ordinary commercial use.
Best for Karuizawa-bori carved woodwork
Kyu-Karuizawa Main Street, Karuizawa
Ogihara Yohoen keeps bees across the Shinshu region and sells its raw honey direct from a shop on Kyu-Karuizawa's main street, run by a beekeeper known locally as the 'bee-mustache uncle.' The shop lists its apiary sources and harvest details alongside the honey itself.
Best for Raw Shinshu honey
Kyu-Karuizawa, Karuizawa
Sawaya has made preserve-style jam in Karuizawa since 1932, cooking each batch with whole seasonal fruit so pieces of strawberry or blueberry stay intact in the jar rather than breaking down. The company sells its full range from its Kyu-Karuizawa storefront and a newer shop at Karuizawa Station.
Best for Whole-fruit preserve-style jam
Karuizawa
Un Cafe Sucre traces back to 1998, when it opened as 'Mr. Beans' in Tokyo's Sumida ward under representative director Yuko Nirei. The company now roasts and sells beans from its own shop and factory in Karuizawa.
Best for Karuizawa-roasted beans from a company founded 1998 as 'Mr
Un Cafe Sucre K.K. traces its roots to 1998, when it opened as 'Mr. Beans' Hikifune shop in Tokyo's Sumida ward, selling coffee beans and imported foods before the company existed under its current name. The business is led by representative director Yuko Nirei, born in Sumida in 1968, who has stayed with the company through its shift from that original Tokyo storefront to its present operation, which includes the roasting factory and shop in Karuizawa that now anchors the brand. The company states its guiding position plainly: coffee beans are an agricultural product, and getting a good cup depends on every stage — growing, distribution, roasting, and extraction — being handled without cutting corners, not just the roasting step a customer sees. That philosophy underpins the Karuizawa operation, where beans are roasted on-site and sold both through the physical shop and the company's own online store, rather than routed through third-party retailers. For a company now built around a resort-town roastery, the Sumida ward origin is a reminder the operation started as a neighborhood beans-and-imports shop in industrial Tokyo, not a boutique built for a tourist market from day one.
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