March/April menu ■ Stewed seasonal vegetables with red wine bacon ■ Chef's whim Today's soup ■ Oven-poached fresh fish ■ Herb-fragrant spring vegetable coulis ■ Strawberry and elderberry jelly ■ Cockteldo coffee aged in Nirasaki

March/April menu ■ Stewed seasonal vegetables with red wine bacon ■ Chef's whim Today's soup ■ Chef's special Japanese deer and shellfish sausage ■ Strawberry and elderberry grass jelly ■ Cockteldo coffee aged in Nirasaki

March/April menu ■ Stewed seasonal vegetables with red wine bacon ■ Chef's whim Soup of the day ■ Roast beef from the prefecture with wasabi cream sauce ■ Strawberry and elderberry jelly ■ Cockteldo coffee aged in Nirasaki

March/April menu ■ Stewed seasonal vegetables with red wine bacon ■ Oven-poached fresh fish Herbal-fragrant spring vegetable coulis ■ Chef's special Japanese deer and shellfish sausage ■ Strawberry and elderberry jelly ■ Cockteldo coffee aged in Nirasaki

Menu for March/April ■ Stewed seasonal vegetables with red wine bacon ■ Oven-poached fresh fish Herb-fragrant spring vegetable coulis ■ Roast local beef with wasabi cream sauce ■ Strawberry and elderflower jelly ■ Cocktail-do aged in Nirasaki coffee

March/April menu ■ Stewed seasonal vegetables with red wine bacon ■ The chef's whim Soup of the day ■ Oven-poached fresh fish Herb-scented spring vegetable coulis ■ Chef's special Japanese deer and shellfish sausage ■ Strawberry and elderberry grass jelly ■ At Nirasaki Aged Cockteldo coffee

March/April menu ■ Stewed seasonal vegetables with red wine bacon ■ The chef's whim Soup of the day ■ Oven-poached fresh fish Herb-flavored spring vegetable coulis ■ Roast local beef with wasabi cream sauce ■ Strawberry and elderflower jelly ■ Cockteldo coffee aged in Nirasaki

March/April menu ■ Stewed seasonal vegetables with red wine bacon ■ Chef's whim Soup of the day ■ Oven-poached fresh fish Herb-fragrant spring vegetable coulis ■ Roast local Wagyu beef with wasabi cream sauce ■ Assorted fromage ■ Strawberry and elderberry Grass jelly ■Cockteldo coffee aged in Nirasaki

May 8th - June Menu ■ Devilish new onion gratin with red wine bacon ■ Chef's choice soup of the day ■ Fresh fish wrapped in spring cabbage with herbs ■ Snow foam egg with plum cream sandwich with apricot coulis and shiso leaf aroma ■ Aged Cocktail Do coffee ■ Bread

May 8th - June Menu ■ Devilish new onion gratin with red wine bacon ■ Chef's choice soup of the day ■ Roasted Yamanashi beef with Japanese pepper and raisin sauce ■ Snow foam egg and plum cream sandwich with apricot coulis and shiso leaf aroma ■ Aged Cocktail Do coffee ■ Bread

May 8th - June Menu ■ Devilish new onion gratin with red wine bacon ■ Fresh fish wrapped in spring cabbage with herbs ■ Roasted Yamanashi beef with Japanese pepper and raisin sauce ■ Snow foam egg and plum cream sandwich with apricot coulis and shiso leaf aroma ■ Aged Cocktail Do coffee ■ Bread

May 8th - June Menu ■ Devilish new onion gratin with red wine bacon ■ Chef's choice soup of the day ■ Fresh fish wrapped in spring cabbage with herbs ■ Roasted beef from Yamanashi prefecture with Japanese pepper and raisin sauce ■ Snow foam egg and plum cream sandwich with apricot coulis and shiso leaf aroma ■ Aged Cocktail Do coffee ■ Bread

May 8th - June Menu■New onion gratin in a devilish style with red wine and bacon■Chef's choice soup of the day■Fresh fish wrapped in spring cabbage with herbs■Roasted premium Wagyu beef with Japanese pepper and raisin sauce■Assorted cheeses■Awayuki egg and plum cream sandwich with apricot coulis and shiso leaf aroma■Aged Cocktail Do coffee■Bread