We offer organic wine called ``Amore Eterno'', which means ``eternal love for you'', from a winery in Verona, Italy, the setting of Romeo and Juliet. Celebrate a couple's important anniversary with a wine made with love from organically grown grapes. ■Menu [Cheers wine (white or red)] [Appetizer] Smoked marinated bonito from Choshi, organic beets and apples, brewer's sake lees and horseradish condiment [Soup] Kase Farm organic sweet potato potage, espresso aroma and cacao nib accents [Main] Dishes] (Choose one item from the following) - Grilled fresh fish and ginger-flavored autumn eggplant with burdock and kelp oil sauce - Roasted Suigo chicken and bolognaise Chiba peanuts and brown rice with black vinegar sauce [Dessert] Chestnuts from Katori Pumpkin sweet potato [bread] [After-meal drinks] We also accept reservations for message plates (free) and anniversary cakes (charges apply). If you would like a message plate to add a message to your dessert, please write your message in the comments section using up to 15 characters. If you would like an anniversary cake, please select from the options (size 3 is recommended for 2 people).

We offer organic wine called ``Amore Eterno'', which means ``eternal love for you'', from a winery in Verona, Italy, the setting of Romeo and Juliet. Celebrate a couple's important anniversary with a wine made with love from organically grown grapes. ■Menu [Cheers wine (white or red)] [Amuse] Takahashi Farm's new rice Bavarois, consommé jelly with fresh soy sauce [Appetizer] Smoked marinated bonito from Choshi, organic beets and apples, brewer's sake lees and horseradish condiment [Soup] Kase Farm Organic sweet potato potage, espresso aroma and cacao nibs accent [Fish dishes] Grilled fresh fish and scallops, ginger-flavored autumn eggplant, burdock and kelp oil sauce [Meat dishes] Roasted Kazusa Wagyu beef from Chiba Prefecture, served with local vegetables, red wine flavored Moromi miso [Rice dish] Eel dashi chazuke [Dessert] Sweet potato made with chestnut squash from Katori [After-meal drink] We also accept reservations for message plates (free) and anniversary cakes (charges apply). If you would like a message plate to add a message to your dessert, please write your message in the comments section using up to 15 characters. If you would like an anniversary cake, please select from the options (size 3 is recommended for 2 people).

This course includes a non-alcoholic drink and dessert using traditional white mirin from Baba Honten Sake Brewery. Enjoy seasonal chef special courses made with locally sourced ingredients. ■Menu example December-February [Cheers drink] Non-alcoholic mirin tonic [Amuse] Takahashi Farm Koshihikari and Sawara mozzarella cheese croquette Hogen mushroom sauce [Appetizer] Kase Farm organic beets and tuna tambal served with fermented cream [Soup] ] Le En style onion gratin soup [Fish dishes] Fresh fish and scallop mousse vapoul, brewery pure rice sake sauce [Meat dishes] Braised Japanese black beef, seasonal vegetables and sake lees potato puree [Dessert] Yogurt crème d'ange, fermented berries Sauce [After-meal drink] Coffee or tea

Using carefully selected local ingredients, we will prepare a gorgeous special course only for the Christmas period. Please enjoy it with your loved ones on this special day of Christmas. ■Menu [Appetizer] Yellowtail mi-cuit and cauliflower with the scent of yuzu [Soup] Sustainable soup made from organic vegetables from Kase Farm [Main dish] Please choose one dish from the following: Fresh fish and potato paillasson with Roquefort and herb vin blanc sauce; Suigou chicken ballotine marinated in red wine with Smitane sauce [Dessert] Special Christmas dessert [Bread] [After-meal drink] Coffee or tea

Using carefully selected local ingredients, we will be serving a gorgeous special course exclusively for the Christmas period. The main course will allow you to enjoy both fish and meat dishes. Please enjoy this course with your loved ones on this special day of Christmas. ■Menu [Appetizer] Yellowtail mi-cuit and cauliflower with the scent of yuzu [Soup] Sustainable soup made from organic vegetables from Kase Farm [Fish dish] Fresh fish and potato paillasson with Roquefort and herb vin blanc sauce [Meat dish] Suigou chicken ballotine marinated in red wine with Smitane sauce [Dessert] Special Christmas dessert [Bread] [After-meal drink] Coffee or tea

Using carefully selected local ingredients, we will be serving a gorgeous special course just for the Christmas period. The main course will allow you to enjoy both fish and meat dishes. Please enjoy this course with your loved ones on this special day of Christmas. ■Menu [Amuse-bouche] Squid and celery root remoulade with pear sauce [Appetizer] Yellowtail mi-cuit and cauliflower with yuzu aroma [Soup] Sustainable soup made from organic vegetables from Kase Farm [Fish dish] Fresh fish baked in puff pastry with Roquefort and herb vin blanc sauce [Meat dish] Suigou chicken ballotine marinated in red wine with Smitane sauce [Dessert] Special Christmas dessert [Bread] [After-meal drink] Coffee or tea

Using carefully selected local ingredients, we will prepare a gorgeous special course only for the Christmas period. The main dish is a course where you can taste Japanese black beef. Please enjoy this course with your loved ones on a special Christmas day. ■Menu [Amuse-bouche] Squid and celery root remoulade with pear sauce [Appetizer] Yellowtail mi-cuit and cauliflower with yuzu aroma [Appetizer] Japanese eel and black rice Kuromeski with red wine sauce [Fish dish] Fresh fish wrapped in pie and baked with Roquefort and herb vin blanc sauce [Palate cleanser] Granita of seasonal fruits [Meat dish] Roasted Kazusa Japanese beef filet with dauphinoise made from sake lees from the brewery and burdock and black truffle Zangara sauce [Dessert] Special Christmas dessert [After-meal drink] Coffee or tea

Using carefully selected local ingredients, we will prepare a gorgeous special course only for the Christmas period. Recommended for those who want to spend a special dinner time with a loved one, this Christmas course allows you to enjoy two main dishes, shrimp and filet. ■Menu [Amuse-bouche] Squid and celery root remoulade with pear sauce [Appetizer] Yellowtail mi-cuit and cauliflower with yuzu aroma [Appetizer] Japanese eel and black rice Kuromeski with red wine sauce [Fish dish] Fresh fish wrapped in pie and baked with Roquefort and herb vin blanc sauce [Palate cleanser] Granita of seasonal fruits [Meat dish] Roasted Kazusa Wagyu beef filet with dauphinoise made from sake lees from the brewery and burdock and black truffle Zangara sauce [Dessert] Special Christmas dessert [Bread] [After-meal drink] Coffee or tea

Sawara is a town where fermentation culture has been deeply rooted since the Edo period. Enjoy a French course prepared by our chef, exquisitely sprinkled with fermented ingredients that are said to boost your immunity.

Menu example
■June-August
[Appetizer] Suigyo chicken pressée, Katori vegetable condiment, yogurt and lime jelly
[Soup] Chilled soup of new potatoes and koji from Chiba prefecture, watermelon and shiso oil
[Fish dish] Today's fresh fish dish
[Meat dish] Braised Japanese black beef, potato puree made with sake lees from the brewery, and seasonal vegetables
[Dessert] Berry Farm blueberry crumble cake
[Bread]
[After-meal drink]

Enjoy a chef's special course, exquisitely sprinkled with fermented ingredients that are said to boost immunity, while still serving French cuisine. Menu example: March-May [Amuse-bouche] Roasted new onions and fermented lemon confiture, tahini sauce made from sake lees from the brewery [Hors d'oeuvre] Spring cabbage and salmon, scallop mousse rouloux with saffron flavor, creme de lefort [Soup] Kase Farm organic carrot potage Crécy, pumpkin ayoli-style with leaf oil [Fish dish] Fresh fish and butterbur viennoise, artichoke barigoule-style puree, cherry shrimp and bamboo shoots, green bean condiment [Meat dish] Braised Japanese black beef, potato puree made from sake lees from the brewery, served with seasonal vegetables [Dessert] Crème lamberté made from the finest white mirin, seasonal fruit [After-meal drink] Coffee or tea

Lunch with an original drink created by the chef using seasonal fruits. The course is colorfully packed with seasonal flavors, such as spring vegetables and a dish using koji unique to Sawara, the town of fermentation.

■Seasonal mocktail (planned)
Summer season (June onwards) Peach
*The type of fruit may change depending on the availability of ingredients.
*Please note that the timing of changing ingredients may vary.

■Menu example (Dejeuner A)
June-August
[Appetizer] Suigou chicken pressée, Katori vegetable condiment, yogurt and lime jelly
[Soup] Chilled soup of new potatoes and koji from Chiba Prefecture, watermelon and shiso oil
[Main dish] (choose one from the following)
- Herb confit of fresh fish, zucchini mariniere sauce, vegetable and squid neuil
- Roasted SPF pork fillet, Hogen mushrooms in zangara sauce, corn puree
[Dessert] Coconut and sake lees mousse glacé, fermented pineapple puree with lemongrass aroma
[Bread]
[After-meal drink]

Menu example
■June-August
[Appetizer] Suigou chicken pressée, Katori vegetable condiment, yogurt and lime jelly
[Soup] Chilled soup of new potatoes and koji from Chiba Prefecture, watermelon and shiso oil
[Main dish] (choose one from the following)
- Herb confit of fresh fish, zucchini mariniere sauce, vegetable and squid neuil
- Roasted SPF pork fillet, Hogen mushroom zangara sauce, corn puree
[Dessert] Coconut and sake lees mousse glacé, fermented pineapple puree with lemongrass aroma
[Bread]
[After-meal drink]

* Whole cake: The size of the cake will be prepared according to the number of people in the reservation.
* Message plate: Please write your desired message in the comments section.

Menu example
■June-August
[Appetizer] Suigou chicken pressée, Katori vegetable condiment, yogurt and lime jelly
[Soup] Chilled soup of new potatoes and koji from Chiba Prefecture, watermelon and shiso oil
[Main dish] (choose one from the following)
- Fresh fish herb confit, zucchini marinier sauce, vegetable and squid neuil
- Roasted SPF pork fillet, Hogen mushroom zangara sauce, corn puree
[Dessert] Coconut and sake lees mousse glacé, fermented pineapple puree with lemongrass aroma
[Bread]
[After-meal drink]

This plan is recommended for special family celebrations such as birthdays, anniversaries, girls' nights, dates, and introductions. Surprise them with a dessert served on a celebratory plate.

■Toasting drink

・A glass of sparkling wine

Or

・A glass of non-alcoholic sparkling wine

■Celebratory message plate

We can provide a free message plate. If you would like one, please write your message in the comments section.

Menu example
■June-August
[Appetizer] Suigou chicken pressée, Katori vegetable condiment, yogurt and lime jelly
[Soup] Chilled soup of new potatoes and koji from Chiba Prefecture, watermelon and shiso oil
[Main dish] (choose one from the following)
- Herb confit of fresh fish, zucchini mariniere sauce, vegetable and squid neuil
- Roasted SPF pork fillet, Hogen mushroom zangara sauce, corn puree
[Dessert] Coconut and sake lees mousse glacé, fermented pineapple puree with lemongrass aroma
[Bread]
[After-meal drink]

Menu example
■June-August
[Appetizer] Suigou chicken pressée, Katori vegetable condiment, yogurt and lime jelly
[Soup] Chilled soup of new potatoes and koji from Chiba prefecture, watermelon and shiso oil
[Fish dish] Fresh fish confit with herbs, zucchini marinier sauce, vegetable and squid neuil
[Meat dish] Roasted SPF pork fillet, Hogen mushrooms in zangara sauce, corn puree
[Dessert] Coconut and sake lees mousse glacé, fermented pineapple puree with lemongrass aroma
[Bread]
[After-meal drink]

This plan is recommended for special family celebrations such as birthdays, anniversaries, girls' nights, dates, and introductions. Surprise them with a dessert served on a celebratory plate.

■Toasting drink

・A glass of sparkling wine

Or

・A glass of non-alcoholic sparkling wine

■Celebratory message plate

We can provide a free message plate. If you would like one, please write your message in the comments section.

Menu example
■June-August
[Appetizer] Suigou chicken pressée, Katori vegetable condiment, yogurt and lime jelly
[Soup] Chilled soup of new potatoes and koji from Chiba prefecture, watermelon and shiso oil
[Fish dish] Fresh fish confit with herbs, zucchini marinier sauce, vegetable and squid neuil
[Meat dish] Roasted SPF pork fillet, Hogen mushrooms in zangara sauce, corn puree
[Dessert] Coconut and sake lees mousse glacé, fermented pineapple puree with lemongrass aroma
[Bread]
[After-meal drink]

Menu example
■June-August
[Appetizer] Suigou chicken pressée, Katori vegetable condiment, yogurt and lime jelly
[Soup] Domestic eel stewed in red wine, corn puree
[Fish dish] Fresh fish confit with herbs, zucchini marinier sauce, vegetable and squid neuille
[Meat dish] Roasted Kazusa Wagyu beef with seasonal vegetables
[Dessert] Coconut and sake lees mousse glacé, fermented pineapple puree with lemongrass aroma
[Bread]
[After-meal drink]

This plan is recommended for special family celebrations such as birthdays, anniversaries, girls' parties, dates, and introductions. Surprise them with a dessert accompanied by a celebration plate.

■Toasting drink
・A glass of sparkling wine
or
・A glass of non-alcoholic sparkling wine

■Celebration message plate
We can provide a free message plate. If you would like one, please write your message in the comments section.

Menu example
■June-August
[Appetizer] Suigou chicken pressée, Katori vegetable condiment, yogurt and lime jelly
[Soup] Domestic eel stewed in red wine, corn puree
[Fish dish] Fresh fish herb confit, zucchini mariniere sauce, vegetable and squid neuille
[Meat dish] Roasted Kazusa Wagyu beef with seasonal vegetables
[Dessert] Coconut and sake lees mousse glacé, fermented pineapple puree with lemongrass aroma
[Bread]
[After-meal drink]

This lunch includes an original drink created by the chef and uses strawberries from the local strawberry farm, Sawara River Farm. From March to May, we offer seasonal courses such as spring cabbage and a dish made with koji, a fermentation product from the town of Katori. ■Menu example (Dejeuner A) March-May [Toasting drink] Chef's strawberry mocktail (non-alcoholic) [Appetizer] Spring cabbage and salmon, scallop mousse rouleaux with saffron flavor, crème de leforts [Soup] Kase Farm Organic carrot potage Crécy, leaf oil and pumpkin aioli [Main dish] (choose one from the following) ・Fresh fish and butterbur viennoise, artichoke barigoule-style puree, cherry shrimp and bamboo shoots, green bean condiment ・Chiba Prefecture Higashi no Takumi SPF pork roast with orange sauce flavored with tarragon, petit sale and barley, served with asparagus [Dessert] River Farm Katori strawberry composition [Bread] [After-meal drink] ■June-August [Appetizer] Suigou chicken pressée, Katori vegetable condiment, yogurt and lime jelly [Soup] Chiba Prefecture Cold soup of new potatoes and koji Watermelon and shiso oil [Main dish] (choose one from the following) ・Fresh fish herb confit Zucchini marinier sauce Vegetables and squid neuil ・Roasted SPF pork fillet Hogen mushrooms in zangara sauce Corn puree [Dessert] Coconut and sake lees mousse glacé Fermented pineapple puree with lemongrass aroma [Bread] [After-meal drink]

Enjoy a chef's special course, exquisitely sprinkled with fermented ingredients that are said to boost immunity, while still serving French cuisine.

Menu example:
■June-August
[Amuse-bouche] Sawara mozzarella cheese and prosciutto, peach coulis
[Appetizer] Suigou chicken pressé, Katori vegetable condiment, yogurt and lime jelly
[Soup] Chilled soup of new potatoes and koji from Chiba prefecture, watermelon and shiso oil
[Fish dish] Fresh fish confit with herbs, zucchini mariniere sauce, vegetable and squid neuil
[Meat dish] Braised Japanese black beef, potato puree made with sake lees from the brewery, served with seasonal vegetables
[Dessert] Berry Farm blueberry crumble cake
[Bread]
[After-meal drink]

Menu example
■June-August
[Amuse-bouche] Sawara mozzarella cheese and prosciutto, peach coulis
[Appetizer] Suigou chicken pressé, Katori vegetable condiment, yogurt and lime jelly
[Soup] Chilled soup of new potatoes and koji from Chiba Prefecture, watermelon and shiso oil
[Main dish] (choose one from the following)
- Herb confit of fresh fish, zucchini marinier sauce, vegetable and squid neuil
- Roast lamb marinated in sun-dried tomatoes and black olives, Niçoise sauce
[Dessert] Coconut and sake lees mousse glacé, fermented pineapple puree with lemongrass aroma
[Bread]
[After-meal drink]

Menu example
■June-August
[Amuse-bouche] Sawara mozzarella cheese and prosciutto, peach coulis
[Appetizer] Suigyo chicken pressé, Katori vegetable condiment, yogurt and lime jelly
[Soup] Chilled soup of new potatoes and koji from Chiba prefecture, watermelon and shiso oil
[Fish dish] Fresh fish confit with herbs, zucchini marinier sauce, vegetable and squid neuil
[Meat dish] Roast lamb marinated in sun-dried tomatoes and black olives, Niçoise sauce
[Dessert] Coconut and sake lees mousse glacé, fermented pineapple puree with lemongrass aroma
[Bread]
[After-meal drink]

* Whole cake: The size of the cake will be prepared according to the number of people in your reservation.
* Message plate: Please write your desired message in the comments section.

Menu example
■June-August
[Amuse-bouche] Sawara mozzarella cheese and prosciutto, peach coulis
[Appetizer] Suigyo chicken pressé, Katori vegetable condiment, yogurt and lime jelly
[Soup] Chilled soup of new potatoes and koji from Chiba Prefecture, watermelon and shiso oil
[Fish dish] Fresh fish confit with herbs, zucchini marinier sauce, vegetable and squid neuil
[Meat dish] Roast lamb marinated in sun-dried tomatoes and black olives, Niçoise sauce
[Dessert] Coconut and sake lees mousse glacé, fermented pineapple puree with lemongrass aroma
[Bread]
[After-meal drink]

This plan is recommended for special family celebrations such as birthdays, anniversaries, girls' nights, dates, and introductions. Surprise them with a dessert served on a celebratory plate.

■Toasting drink

・A glass of sparkling wine

Or

・A glass of non-alcoholic sparkling wine

■Celebratory message plate

We can provide a free message plate. If you would like one, please write your message in the comments section.

Menu example
■June-August
[Amuse-bouche] Sawara mozzarella cheese and prosciutto, peach coulis
[Appetizer] Suigyo chicken pressé, Katori vegetable condiment, yogurt and lime jelly
[Soup] Chilled soup of new potatoes and koji from Chiba prefecture, watermelon and shiso oil
[Fish dish] Fresh fish confit with herbs, zucchini marinier sauce, vegetable and squid neuil
[Meat dish] Roast lamb marinated in sun-dried tomatoes and black olives, Niçoise sauce
[Dessert] Coconut and sake lees mousse glacé, fermented pineapple puree with lemongrass aroma
[Bread]
[After-meal drink]

Menu example
■June-August
[Amuse-bouche] Sawara mozzarella cheese and prosciutto, peach coulis
[Appetizer] Suigyo chicken pressé, Katori vegetable condiment, yogurt and lime jelly
[Soup] Chilled soup of new potatoes and koji from Chiba, watermelon and shiso oil
[Fish dish] Fresh fish confit with herbs, zucchini marinier sauce, vegetable and squid neuil
[Meat dish] Roasted Kazusa Wagyu beef from Chiba, with local vegetables, red wine flavored moromi miso
[Dessert] Coconut and sake lees mousse glacé, fermented pineapple puree with lemongrass aroma
[Bread]
[After-meal drink]

This plan is recommended for special family celebrations such as birthdays, anniversaries, girls' nights, dates, and introductions. Surprise them with a dessert served on a celebratory plate.

■Toasting drink

・A glass of sparkling wine

Or

・A glass of non-alcoholic sparkling wine

■Celebratory message plate

We can provide a free message plate. If you would like one, please write your message in the comments section.

Menu example
■June-August
[Amuse-bouche] Sawara mozzarella cheese and prosciutto, peach coulis
[Appetizer] Suigyo chicken pressé, Katori vegetable condiment, yogurt and lime jelly
[Soup] Chilled soup of new potatoes and koji from Chiba, watermelon and shiso oil
[Fish dish] Fresh fish confit with herbs, zucchini marinier sauce, vegetable and squid neuil
[Meat dish] Roasted Kazusa Wagyu beef from Chiba, with local vegetables, red wine flavored moromi miso
[Dessert] Coconut and sake lees mousse glacé, fermented pineapple puree with lemongrass aroma
[Bread]
[After-meal drink]

Menu example
■June-August
[Amuse-bouche] Sawara mozzarella cheese and prosciutto, peach coulis
[Appetizer] Suigyo chicken pressé, Katori vegetable condiment, yogurt and lime jelly
[Appetizer] Domestic eel stewed in red wine, corn puree
[Fish dish] Fresh fish herb confit, zucchini mariniere sauce, vegetable and squid neuil
[Palate cleanser] Seasonal fruit granita
[Meat dish] Roasted Kazusa Wagyu beef fillet from Chiba Prefecture, Otakaen "Tadayoshi's favorite" tea croute, Japanese pepper Madeira sauce
[Dessert] Coconut and sake lees mousse glacé, fermented pineapple puree with lemongrass aroma
[Bread]
[After-meal drink]

This plan is recommended for special family celebrations such as birthdays, anniversaries, girls' nights, dates, and introductions. Surprise them with a dessert served on a celebratory plate.

■Toasting drink

・A glass of sparkling wine

Or

・A glass of non-alcoholic sparkling wine

■Celebratory message plate

We can provide a free message plate. If you would like one, please write your message in the comments section.

Menu example
■June-August
[Amuse-bouche] Sawara mozzarella cheese and prosciutto, peach coulis
[Appetizer] Suigyo chicken pressé, Katori vegetable condiment, yogurt and lime jelly
[Appetizer] Domestic eel stewed in red wine, corn puree
[Fish dish] Fresh fish herb confit, zucchini mariniere sauce, vegetable and squid neuil
[Palate cleanser] Seasonal fruit granita
[Meat dish] Roasted Kazusa Wagyu beef fillet from Chiba Prefecture, Otakaen "Tadayoshi's favorite" tea croute, Japanese pepper Madeira sauce
[Dessert] Coconut and sake lees mousse glacé, fermented pineapple puree with lemongrass aroma
[Bread]
[After-meal drink]

Menu example
■June-August
[Cold appetizer] Corn bavarois and caviar, scallop tartare
[Hot appetizer] Herb-roasted abalone, zucchini and green olive sauce
[Soup] Cold soup of seasonal vegetables and lobster medallions
[Fish dish] Grilled tilefish with brewery daiginjo sauce
[Meat dish] Roasted Kazusa Wagyu beef fillet, black truffle and Hogen mushroom zangara sauce
[Dessert①] Small dessert made with seasonal fruits
[Dessert②] Crème brulée made with peanuts from Chiba Prefecture
[Bread]
[After-meal drink]

This plan is recommended for special family celebrations such as birthdays, anniversaries, girls' nights, dates, and introductions. Surprise them with a dessert served on a celebratory plate.

■Toasting drink
・A glass of sparkling wine
Or
・A glass of non-alcoholic sparkling wine

■Celebratory message plate
We can provide a free message plate. If you would like one, please write your message in the comments section.

Menu example
■June-August
[Cold appetizer] Corn bavarois and caviar, scallop tartare
[Hot appetizer] Herb-roasted abalone, zucchini and green olive sauce
[Soup] Cold soup of seasonal vegetables and lobster medallions
[Fish dish] Grilled tilefish with scaly crust and brewery daiginjo sauce
[Meat dish] Roasted Kazusa Wagyu beef fillet with black truffle and Hogen mushroom zangara sauce
[Dessert①] Small dessert made with seasonal fruits
[Dessert②] Crème brulée made with peanuts from Chiba Prefecture
[Bread]
[After-meal drinks]

■Champagne toast
■12 red roses with the message "Please be my wife" (Must reserve 3 days in advance. If reserved too late, there is a possibility that the item will not be available)
■Proposal planner to help with the surprise on the day
■Message plate
■Chef's special course with Kazusa Wagyu beef as the main dish

Menu example for one day
[Amuse-bouche] Sawara mozzarella cheese and prosciutto, peach coulis
[Appetizer] Suigou chicken presse, Katori vegetable condiment
[Soup] Cold soup of new potatoes and koji from Chiba prefecture, watermelon and shiso oil
[Fish dish] Fresh fish herb confit, zucchini mariniere sauce, vegetable and squid neuille
[Meat dish] Roasted Kazusa Wagyu beef from Chiba prefecture, with local vegetables, red wine flavored moromi miso
[Dessert] Coconut and brewery sake lees mousse glacé Fermented pineapple puree with lemongrass aroma
[Bread]
[After-meal drink]
*Please note that additional fees may be charged due to changes in rose prices during the Christmas season, etc.

This dinner includes an original drink created by the chef and uses strawberries from the local strawberry farm, Sawara River Farm. From March to May, we offer a seasonal course including spring vegetables such as new onions and spring cabbage, and a dish made with koji, a type of fermentation that is unique to this town. ■Menu example (dinner A) March-May [Toasting drink] Chef's strawberry mocktail (non-alcoholic) [Amuse-bouche] Roasted new onions and fermented lemon confiture, tahini sauce made from sake lees from the brewery [Appetizer] Spring cabbage and salmon, scallop mousse rouloux with saffron flavor, crème de leforts [Soup] Kase Farm organic carrot potage Crécy, pumpkin ayoli-style with leaf oil [Fish dish] Fresh fish and butterbur viennoise, artichoke barigoule-style puree, cherry shrimp and bamboo shoots, green bean condiment [Meat dish] Roasted SPF pork from Higashi no Takumi, Chiba Prefecture, orange sauce, petit sale with tarragon flavored barley, with asparagus [Dessert] River Farm Katori strawberry composition [Bread] [After-meal drink] ■June-August [Amuse-bouche] Sawara mozzarella cheese and prosciutto, peach coulis [Appetizer] Suigyo chicken pressé, Katori vegetable condiment, yogurt and lime jelly [Soup] Chilled soup of new potatoes and koji from Chiba prefecture, watermelon and shiso oil [Fish dish] Fresh fish confit with herbs, zucchini marinier sauce, vegetable and squid neuil [Meat dish] Roast lamb marinated in sun-dried tomatoes and black olives, Niçoise sauce [Dessert] Coconut and sake lees mousse glacé, fermented pineapple puree with lemongrass aroma [Bread] [After-meal drink]

Menu example ■ December to February [Amuse-bouche] Squid and celery root remoulade with pear sauce [Appetizer] Yellowtail mi-cuit and cauliflower with yuzu aroma [Soup] Sustainable soup made from organic vegetables from Kase Farm [Fish dish] Fresh fish and potato paillasson with Roquefort and herb vin blanc sauce [Meat dish] Suigou chicken ballotine marinated in red wine with Sumitan sauce [Dessert] Apple chiboust with blackcurrant sorbet and chocolate [Bread] [After-meal drink]

* Whole cake: The size of the cake will be prepared according to the number of people in your reservation * Message plate: Please write your desired message in the comments section Menu example ■ December to February [Amuse-bouche] Squid and celery root remoulade with pear sauce [Appetizer] Yellowtail mi-cuit and cauliflower with yuzu aroma [Soup] Kase Farm's sustainable organic vegetable soup [Fish dish] Fresh fish and potato paillasson with Roquefort and herb vin blanc sauce [Meat dish] Suigou chicken ballotine marinated in red wine with Sumitan sauce [Dessert] Apple chiboust with blackcurrant sorbet and chocolate [Bread] [After-meal drink]

This plan is recommended for special family celebrations such as birthdays, anniversaries, girls' nights, dates, and introductions. Surprise them with a dessert served on a celebratory plate. ■Toast drink ・Sparkling wine by the glass or ・Non-alcoholic sparkling wine by the glass ■Celebratory message plate A free message plate can be prepared. If you would like one, please write your message in the comments section. Menu example ■ December to February [Amuse-bouche] Squid and celery root remoulade with pear sauce [Appetizer] Yellowtail mi-cuit and cauliflower with yuzu aroma [Soup] Sustainable soup made from organic vegetables from Kase Farm [Fish dish] Fresh fish and potato paillasson with Roquefort and herb vin blanc sauce [Meat dish] Suigou chicken ballotine marinated in red wine with Sumitan sauce [Dessert] Apple chiboust with blackcurrant sorbet and chocolate [Bread] [After-meal drink]

Menu example ■ December to February [Amuse-bouche] Squid and celery root remoulade with pear sauce [Appetizer] Yellowtail mi-cuit and cauliflower with yuzu aroma [Appetizer] Japanese eel and black rice crustian with red wine sauce [Fish dish] Fresh fish and potato paillasson with Roquefort and herb vin blanc sauce [Palate cleanser] Seasonal fruit granita [Meat dish] Roasted fillet of Kazusa Wagyu beef from Chiba Prefecture with Otakaen "Tadayoshi's favorite" tea croute and Japanese pepper Madeira sauce [Dessert] Apple chiboust with blackcurrant sorbet and chocolate [Bread] [After-meal drink]

This plan is recommended for special family celebrations such as birthdays, anniversaries, girls' nights, dates, and introductions. Surprise them with a dessert served on a celebratory plate. ■Toast drink ・Sparkling wine by the glass or ・Non-alcoholic sparkling wine by the glass ■Celebratory message plate A free message plate can be prepared. If you would like one, please write your message in the comments section. Menu example ■ December to February [Amuse-bouche] Squid and celery root remoulade with pear sauce [Appetizer] Yellowtail mi-cuit and cauliflower with yuzu aroma [Appetizer] Eel and black rice crustian with red wine sauce [Fish dish] Fresh fish and potato paillasson with Roquefort and herb vin blanc sauce [Palate cleanser] Seasonal fruit granita [Meat dish] Roasted fillet of Kazusa Wagyu beef from Chiba Prefecture with Otakaen "Tadayoshi's favorite" tea croute and Japanese pepper Madeira sauce [Dessert] Apple chiboust with blackcurrant sorbet and chocolate [Bread] [After-meal drink]

◼︎December-February: Roasted Kazusa Wagyu beef sirloin from Chiba Prefecture, served with local vegetables and red wine flavored moromi miso

◼︎December-February: Comparison of fillet and sirloin of Kazusa Wagyu beef from Chiba Prefecture

◼︎December-February: Comparison of fillet and sirloin of Kazusa Wagyu beef from Chiba Prefecture

■This option can only be added to the following five plans. It cannot be applied to other plans. (Lunch) Dejeuner A + Sparkling wine glass for toasting Dejeuner B + Sparkling wine glass for toasting (Dinner) Dinner A + Sparkling wine glass for toasting Dinner B + Sparkling wine glass for toasting Dinner C + Sparkling wine glass for toasting

One plate (hamburger, soup, etc.), dessert, bread

Appetizers, soups, hamburgers, desserts, bread

One plate (hamburger, soup, etc.), dessert, bread

To your loved ones. There must be a feeling of ``congratulations'' that can only be conveyed at this moment. We will create a memorable moment by gently placing the words that are difficult to say on a plate.

To your loved ones. There must be a feeling of ``congratulations'' that can only be conveyed at this moment. We will create a memorable moment by gently placing the words that are difficult to say on a plate.