This lunch includes an original drink created by the chef using seasonal fruits. This course features a colorful array of seasonal flavors, including fresh spring vegetables and a dish made with koji, a specialty of Sawara, the city of fermentation.

Seasonal Mocktail (Planned)
Summer Season (July onwards): Peach
*The fruit type may change depending on the availability of ingredients.
*Please note that the timing of ingredient changes may vary.

Sample Menu (December-February)
[Appetizer] Seafood Timbale, Broccoli Mousse, Fermented Vegetable Condiment
[Soup] Hogen Mushroom Potage, Rouen Style
[Main Dish] (Choose one dish from the following)
・Roasted Aged Fish Marinated in Sun-Dried Tomatoes, Cassoulet Style
・Suigo Chicken Ballotine with Normandy Sauce
[Dessert] Katori Yuzu and Citrus Vacherin
[Bread]
[After-Meal Drink]