A unique offering in Sawara—a town where fermentation culture has been cherished since the Edo period—this chef’s special French-inspired course artfully incorporates various fermented ingredients renowned for boosting immunity.
Sample Menu ■ September–November [Appetizer] Roast duck marinated in white miso, with Japanese pears and yuzu from Kashimo City [Soup] Pureed roasted chestnut pumpkin soup with extract made from brewers’ rice koji [Fish dish] Fish grilled over an open flame, served with baba ganoush made from autumn eggplants and a beurre blanc sauce infused with fermented kabosu [Meat dish] Braised Wagyu beef, accompanied by seasonal vegetables and potato purée made with rice koji [Dessert] Today’s specialty dessert prepared by the pastry chef [Bread] [Post-meal drink]
¥4,500Svc excl. / taxe incl.
[Seasonal Limited | Chef's Special Mocktail Included] Lunch Course with 4 Dishes
It’s a lunch served with an original drink created by the chef, using seasonal fruits. The course features a colorful array of seasonal flavors, including spring vegetables at their peak and a dish made with koji—a specialty of Sawara, known as the “town of fermentation.”
■ Seasonal mocktails (past examples) Spring (March onward): Strawberry Summer (June onward): Peach Autumn (September onward): Pear Winter (December onward): Yuzu *The types of fruit used may vary depending on availability. *Please note that the transition periods for ingredients may change slightly.
■ Sample menu (Déjeuner A) ■ September–November [Appetizer] Roast duck marinated in white miso, with Japanese pears and yuzu from Kashimo City [Soup] Roasted chestnut and pumpkin potage with sake lees reduction [Main course] Choose one: • Seared fish with baba ganoush made from autumn eggplants; butter blanc sauce with fermented kabosu • Farci stuffed with waterfowl chicken and lotus root from Matsubara; sauce Albufera [Dessert] Fig tartlet-style dessert ~Infused with red wine, premium white mirin, black pepper, and cheese~ [Bread] [After-dinner drink]
¥4,700Svc excl. / taxe incl.
Dejeunet A
Sample menu ■ September–November [Appetizer] Roast duck marinated in white miso, with Japanese pears and yuzu from Kashimoto City [Soup] Roasted chestnut pumpkin potage with brewers’ rice cake extract [Main course] (Choose one from the following.) • Seared seasonal fish, baba ganoush with autumn eggplants, butter brown sauce with fermented kabosu • Stuffed Mizugō chicken with Matsubara lotus roots, Sauce Albufera [Dessert] Fig tartlet-style ~Aroma of red wine, premium white mirin, black pepper, and cheese~ [Bread] [After-dinner drink]
¥3,800Svc excl. / taxe incl.
Lunch Set A + Whole Cake with Message (for special occasions)
*Whole cake: The size of the cake will be determined based on the number of guests. *Message plate: Please write your desired message in the comments section.
Sample menu ■ September–November [Appetizer] Roast duck marinated in white miso, with Japanese pears and yuzu from Kashimoto City [Soup] Roasted chestnut pumpkin potage with brewers’ rice koji extract [Main course] (Choose one from the following.) • Seared fish with baba ganoush made from autumn eggplants; butter blanc sauce with fermented kabosu • Stuffed Mizugō chicken with Matsubara lotus roots; Albufera sauce [Dessert] Fig tartlet-style ~Infused with red wine, premium white mirin, black pepper, and cheese~ [Bread] [After-dinner drink]