Sawara, a city with a deep-rooted fermentation culture dating back to the Edo period, offers a French-inspired chef's special course, exquisitely incorporating fermented ingredients said to boost the immune system.
Menu Example ■December-February [Appetizer] Seafood Timbale, Broccoli Mousse, Fermented Vegetable Condiment [Soup] Hogen Mushroom Potage, Rouen Style [Fish Dish] Today's Fresh Fish [Meat Dish] Braised Japanese Black Beef with Brewery Sake Lees Potato Puree and Seasonal Vegetables [Dessert] Today's Dessert [Bread] [After-Dinner Drink]
¥4,500Svc escl. / tasse incluse
[Seasonal Limited | Chef's Special Mocktail Included] Lunch Course with 4 Dishes
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]
¥4,700Svc escl. / tasse incluse
Dejeunet A
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 Drinks]
¥3,800Svc escl. / tasse incluse
Dejeunet A + Whole cake with message (anniversary)
*Whole Cake: Cake size will be prepared according to the number of guests. *Message Plate: Please enter your desired message in the comments section.
Menu Example ■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-Dinner Drinks]