First tier: Ayu confit and Ayu pilaf made with Gifu Prefecture sweetfish, paired with Gifu Prefecture's Moriguchi pickles.

This "Ayu Confit" is prepared using French techniques, cooking at low temperature for 8 to 10 hours. Discover a new deliciousness in ayu! Even ayu lovers will be pleased.
The sweetfish confit is tender, even down to the bone, allowing you to fully enjoy the fish's delicate flavor. The pilaf, cooked with the sweetfish made from the confit, along with walnuts and wild vegetables, is so addictive it's impossible to stop eating! It disappears in no time. The Gifu Moriguchi pickles add a wonderful accent.

Second tier: A colorful, seasonal French bento featuring Gifu ingredients.
The soft and juicy Mino Kenton, seasoned with balsamic vinegar, creates a beautiful harmony in the mouth. Each dish, such as tomato farcie and gantine, a cooking method that brings out the best in seasonal vegetables, is carefully prepared with techniques, and the beautiful aftertaste is one of the joys of French cuisine.

A bottle of mineral water is included.