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

The float sways in the autumn breeze and the festival music fills the air.
From the second floor of the GEISHO wing—built in 1855 (Ansei 2) and designated a Tangible Cultural Property of Chiba Prefecture—you can enjoy the autumn grand festival at a relaxed pace.
Take in the festive streets and colorful procession without the crowds, and savor a moment to feel the festival’s atmosphere with all your senses as the sound of flutes and drums drifts through the town.

■ Dates
October 10 (Fri), 11 (Sat), and 12 (Sun)

■ Times
① 11:00–13:30
② 14:00–16:30
③ 17:00–19:30
※ Seating is limited to 2.5 hours per reservation.

■ Venue
GEISHO wing, 2nd floor
(1720 Sawara I, Katori-shi, Chiba 287-0003)

■ Menu
Autumn Sawara French Jubako
<First tier>
- Assorted seasonal hors d’oeuvres
<Second tier>
- Grilled Kazusa Wagyu fillet with red-wine moromi
- Lobster Thermidor-style
- Braised fresh fish with Sauce Albert
- Warm vegetable dish
- Rice
<Dessert>
- Kinako (roasted soybean flour) and soy-milk blancmange with Mogami Shiro mirin and kuromitsu (black sugar syrup) sauce

■ Beverages (all-you-can-drink)
- Recommended Sawara junmai and ginjo sake
- Shochu
- Beer
- Sparkling wine
- Wine (white & red)
- Assorted soft drinks

A celebratory toast with a modern, non-alcoholic mirin tonic made from 馬場本店酒造の「最上白味醂」 (mirin).

This special lunch course showcases ingredients from Katori’s fertile land and local producers: farm-direct sweet potatoes from Kase Farm, organic vegetables paired with caviar and a fermentation-inspired sauce drawn from Sawara’s culinary traditions, and Shine Muscat grapes grown in Katori City. Enjoy a harmonious celebration of flavor and culture timed for the traditional festival.

Sample menu
【Welcome Drink】馬場本店酒造の「最上白味醂」 Mirin Tonic (non-alcoholic)
【Hors d’oeuvre】Organic beets and caviar; seafood timbale with fermented berry sauce
【Soup】Kase Farm organic sweet potato potage with chestnut hojicha cappuccino
【Fish Course】Pan-seared fresh fish and lobster with Jerusalem artichoke purée and crustacean jus
【Palate Cleanser】Granité
【Meat Course】Roast Kazusa wagyu sirloin cap (ichibo) with seasonal vegetables and red-wine moromi miso
【Dessert】Katori Shine Muscat and Chardonnay gelée with light meringue
【Bread】
【After Meal Beverage】Coffee or tea

Enjoy the charms of Sawara—where history and culture come alive—while listening to a live performance of Sawara Hayashi, accompanied by a special dinner featuring local ingredients. Sawara Hayashi is an important element of the UNESCO-registered “Yama, Hoko, Yatai” float processions. The music played atop the resplendent festival floats captivates onlookers and stirs the heart. Experience this powerful and beautiful moment for yourself.

■ Event dates
September 15 (Mon, public holiday), September 28 (Sun)
October 19 (Sun)
November 15 (Sat), November 22 (Sat)
December 13 (Sat)

■ Performance time
7:00–7:30 PM (about 30 minutes)

■ Reservation times
5:30 PM or from 6:00 PM

-- Sample menu from one evening --
Welcome drink
(Mirin Tonic — alcoholic / non-alcoholic)
Amuse-bouche
Sawara mozzarella and prosciutto with peach coulis
Starter
Pressed Suigo chicken with Katori vegetables, condiment, and yogurt-lime gelée
Soup
Chiba new potatoes and koji chilled soup with watermelon and shiso oil
Fish course
Herb-confit local fish with zucchini marinière-style sauce and vegetable & squid nouille
Meat course
Roasted Kazusa Wagyu (Chiba) with local vegetables and a red wine–infused moromi miso
Dessert
Coconut and sake lees mousse glacé with lemongrass-scented fermented pineapple purée
Bread
After-dinner beverage

Sample Menu

[Appetizer] Two seasonal hors d’oeuvres
[Soup] Hogen mushroom potage, Le-An style
[Fish] Roast of aged fish marinated with dried tomatoes, cassoulet-style
[Meat] Braised Kuroge Wagyu with brewery sake lees and potato purée
[Dessert] Pastry chef’s special dessert
[Bread]
[After‑meal Beverage]

A special French course to enjoy in the Edo‑charm of Sawara.

Tender foie gras gently paired with daikon and apple, and a roasted aged fish prepared cassoulet‑style to bring out rich aromas. For the main course, enjoy a roast of tender Kazusa Wagyu.

Menu
【Appetizer】Two seasonal hors d’oeuvres
【Warm Appetizer】Pan‑seared foie gras with simmered daikon and apple, scented with Calvados
【Fish】Roasted aged fish marinated with sun‑dried tomatoes, cassoulet‑style
【Meat】Roast Kazusa Wagyu with seasonal vegetables, served with red wine–infused moromi miso
【Dessert】Pastry chef’s special dessert
【Bread】
【After‑dinner beverage】

We have prepared a festive special course available only during the Christmas period, using carefully selected local ingredients. Please enjoy it with your loved ones on this special Christmas day.

■ Menu
[Appetizer] Seafood timbale · Broccoli mousse · Fermented vegetable condiment
[Soup] Hogen mushroom potage, Rouen-style
[Main Course] Please choose one of the following:
・Roast aged fish marinated with sun-dried tomatoes, cassoulet-style
・Ballotine of Suigo chicken with Normandy sauce
[Dessert] Christmas special dessert
[Bread]
[After-dinner beverage]

We have prepared a festive special course available only during the Christmas season, made with carefully selected local ingredients. The main course includes both fish and meat options. Please enjoy this special menu with someone dear on Christmas.

■ Menu
[Appetizer] Timbale of seafood with broccoli mousse and fermented vegetable condiment
[Soup] Hogen mushroom potage, Rouen‑style
[Fish] Roast of aged fish marinated with sun‑dried tomatoes, cassoulet‑style
[Meat] Ballotine of Suigo chicken with Normandy sauce
[Dessert] Christmas special dessert
[Bread]
[After‑dinner beverage]

We are offering a gorgeous special course meal exclusively for the Christmas season, featuring carefully selected regional ingredients. The main course includes both fish and meat dishes. Enjoy this course with a loved one on this special Christmas day.

■Menu
[Appetizer] Seafood Timbale, Broccoli Mousse, and Fermented Vegetable Condiment
[Hot Appetizer] Suigou Chicken and Pied de Cochon Croquettes
[Fish Dish] Roasted Aged Fish Marinated in Sun-Dried Tomatoes, Cassoulet Style
[Meat Dish] Roasted Kazusa Wagyu Beef with Red Wine Sauce
[Dessert] Special Christmas Dessert
[Bread]
[After-Dinner Drinks]

We will present a festive, limited-time Christmas course featuring carefully selected local ingredients. For the main course, please choose one item from either the fish or meat selection.
Please enjoy this special menu with your loved ones on Christmas.

■ Menu
[Amuse] A pre-meal delight
[Starter] Lobster and caviar with broccoli mousse and fermented vegetable condiment
[Soup] Fragrant mushroom potage, Rouen-style
[Main Course] Please choose one of the following:
- Roasted aged fish marinated in sun-dried tomatoes, cassoulet-style
- Suigo chicken ballotine with Normandy sauce
[Dessert] Special Christmas dessert
[Bread]
[After-dinner beverage]

We use carefully selected local ingredients to present a festive special course available only during the Christmas season. The main course includes both a fish and a meat dish, so you can enjoy both. Please celebrate this special Christmas day with someone important to you.

■ Menu
[Amuse] A small pre-meal delight
[Appetizer] Lobster and caviar with broccoli mousse and fermented vegetable condiment
[Soup] Hogen mushroom potage, Rouen style
[Fish] Roast aged fish marinated with sundried tomatoes, served in a cassoulet-style
[Meat] Roast Honshu venison with ragù and a blueberry grand veneur sauce
[Dessert] Christmas special dessert
[Bread]
[After-meal Beverage]

We have prepared a festive, limited-time Christmas course featuring carefully selected local ingredients. The menu includes a course in which you can also enjoy Kuroge Wagyu (black-haired wagyu). Please join us with your loved ones on this special Christmas occasion.

■ Menu
【Amuse-bouche】A pre-meal delight
【Appetizer】Lobster and caviar with broccoli mousse, fermented vegetable condiment
【Soup】Hogen mushroom potage, Luan-style
【Fish】Roasted aged fish marinated with sun-dried tomatoes, cassoulet-style
【Meat】Roast Kazusa Wagyu with red wine sauce
【Dessert】Christmas special dessert
【Bread】
【After-dinner beverage】

Using carefully selected regional ingredients, we offer a gorgeous special course exclusively for the Christmas season. Recommended for those who want to enjoy a special dinner with their loved ones, this Christmas course features two main courses: aged fish and filet mignon.

■Menu
[Amuse-bouche] Pre-dinner delight
[Appetizer] Lobster and caviar, broccoli mousse, and fermented vegetable condiment
[Appetizer] Suigo chicken and pied-de-cochon croquettes
[Fish dish] Roasted aged fish marinated in sun-dried tomatoes, presented as a cassoulet
[Palate cleanser] Seasonal fruit granita
[Meat dish] Roasted Kazusa Wagyu beef fillet, black truffle Orloff style
[Dessert] Special Christmas dessert
[After-dinner drink]

Using carefully selected regional ingredients, we offer a gorgeous chef's special course menu exclusively for the Christmas season. Recommended for those looking to enjoy a special dinner with their loved ones.

■Example Menu for One Day
[Cold Appetizer] Lobster and Caviar, Broccoli Mousse, Fermented Vegetable Condiment
[Hot Appetizer] Suigo Chicken and Pied de Cochon Croquettes
[Soup] Hogen Mushroom Potage, Rouen Style
[Fish Dish] Grilled Tilefish with Sake Brewery Daiginjo Sauce
[Meat Dish] Kazusa Wagyu Beef Pan-fried, Black Truffle Orloff Style
[Dessert 1] Small Dessert Made with Seasonal Fruit
[Dessert 2] Special Christmas Dessert
[Bread]
[After-meal Drinks]

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]

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]

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]

*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]

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

■Toast Drink
・A glass of sparkling wine
or
・A glass of non-alcoholic sparkling wine

■Congratulatory Message Plate
A complimentary message plate is available. If you would like one, please write your 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
・Suigo Chicken Ballotine with Normandy Sauce
[Dessert] Katori Yuzu and Citrus Vacherin
[Bread]
[After-Dinner Drinks]

Sample Menu
■December-February
[Appetizer] Seafood Timbale, Broccoli Mousse, Fermented Vegetable Condiment
[Soup] Hogen Mushroom Potage, Rouen Style
[Fish Dish] Roasted Aged Fish Marinated in Sun-Dried Tomatoes, Cassoulet Style
[Meat Dish] Suigo Chicken Ballotine with Normandy Sauce
[Dessert] Katori Yuzu and Citrus Vacherin
[Bread]
[After-Dinner Drinks]

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

■Toast Drink
・A glass of sparkling wine
or
・A glass of non-alcoholic sparkling wine

■Congratulatory Message Plate
A complimentary message plate is available. If you would like one, please write your message in the comments section.

Menu Example
■December-February
[Appetizer] Seafood Timbale, Broccoli Mousse, Fermented Vegetable Condiment
[Soup] Hogen Mushroom Potage, Rouen Style
[Fish Dish] Roasted Aged Fish Marinated in Sun-Dried Tomatoes, Cassoulet Style
[Meat Dish] Suigo Chicken Ballotine with Normandy Sauce
[Dessert] Katori Yuzu and Citrus Vacherin
[Bread]
[After-Dinner Drinks]

Sample Menu
■December-February
[Appetizer] Seafood Timbale, Broccoli Mousse, Fermented Vegetable Condiment
[Hot Appetizer] Suigo Chicken and Pied de Cochon Croquettes
[Fish Dish] Roasted Aged Fish Marinated in Sun-Dried Tomatoes, Cassoulet Style
[Meat Dish] Roasted Kazusa Wagyu Beef with Seasonal Vegetables
[Dessert] Katori Yuzu and Citrus Vacherin
[Bread]
[After-Dinner Drinks]

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

■Toast Drink
・A glass of sparkling wine
or
・A glass of non-alcoholic sparkling wine

■Congratulatory Message Plate
A complimentary message plate is available. If you would like one, please write your message in the comments section.

Menu Example
■December-February
[Appetizer] Seafood Timbale, Broccoli Mousse, Fermented Vegetable Condiment
[Hot Appetizer] Suigo Chicken and Pied de Cochon Croquettes
[Fish Dish] Roasted Aged Fish Marinated in Sun-Dried Tomatoes, Cassoulet Style
[Meat Dish] Roasted Kazusa Wagyu Beef with Seasonal Vegetables
[Dessert] Katori Yuzu and Citrus Vacherin
[Bread]
[After-Dinner Drinks]

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

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 French course featuring exquisite fermented ingredients said to boost the immune system.

Menu Example
■December-February
[Amuse-bouche] Pre-meal treat
[Appetizer] Seafood Timbale, Broccoli Mousse, Fermented Vegetable Condiment
[Soup] Hogen Mushroom Potage, Rouen Style
[Fish Dish] Roasted Aged Fish Marinated in Sun-Dried Tomatoes, Cassoulet Style
[Meat Dish] Braised Japanese Black Beef, Brewery Sake Lees Potato Puree, Seasonal Vegetables
[Dessert] Today's Dessert
[Bread]
[After-meal Drinks]

Sample Menu
■December-February
[Amuse-bouche] Pre-meal treat
[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]

Sample Menu
■December-February
[Amuse-bouche] Pre-meal treat
[Appetizer] Seafood Timbale, Broccoli Mousse, Fermented Vegetable Condiment
[Soup] Hogen Mushroom Potage, Rouen Style
[Fish Dish] Roasted Aged Fish Marinated in Sun-Dried Tomatoes, Cassoulet Style
[Meat Dish] Roasted Honshu Venison with Ragu, Blueberry Grand Veneur Sauce
[Dessert] Katori Yuzu and Citrus Vacherin
[Bread]
[After-meal Drinks]

*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
[Amuse-bouche] Pre-meal treat
[Appetizer] Seafood Timbale, Broccoli Mousse, Fermented Vegetable Condiment
[Soup] Hogen Mushroom Potage, Rouen Style
[Fish Dish] Roasted Aged Fish Marinated in Sun-Dried Tomatoes, Cassoulet Style
[Meat Dish] Roasted Honshu Venison with Ragu, Blueberry Grand Veneur Sauce
[Dessert] Katori Yuzu and Citrus Vacherin
[Bread]
[After-meal Drinks]

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

■Toast Drink
・A glass of sparkling wine
or
・A glass of non-alcoholic sparkling wine

■Congratulatory Message Plate
A complimentary message plate is available. If you would like one, please write your message in the comments section.

Menu Example
■December-February
[Amuse-Bouche] Pre-Meal Delight
[Appetizer] Seafood Timbale, Broccoli Mousse, Fermented Vegetable Condiment
[Soup] Hogen Mushroom Potage, Rouen Style
[Fish Dish] Roasted Aged Fish Marinated in Sun-Dried Tomatoes, Cassoulet Style
[Meat Dish] Roasted Honshu Venison with Ragu and Blueberry Grand Veneur Sauce
[Dessert] Katori Yuzu and Citrus Vacherin
[Bread]
[After-Meal Drinks]

Sample Menu
■December-February
[Amuse-bouche] Pre-meal treat
[Appetizer] Seafood Timbale, Broccoli Mousse, Fermented Vegetable Condiment
[Soup] Hogen Mushroom Potage, Rouen Style
[Fish Dish] Roasted Aged Fish Marinated in Sun-Dried Tomatoes, Cassoulet Style
[Meat Dish] Roasted Kazusa Wagyu Beef from Chiba Prefecture, Served with Local Vegetables and Red Wine-Flavored Moromi Miso
[Dessert] Katori Yuzu and Citrus Vacherin
[Bread]
[After-meal Drinks]

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
・A glass of sparkling wine
or
・A glass of non-alcoholic sparkling wine

■Congratulatory Message Plate
A complimentary message plate is available. If you would like one, please write your message in the comments section.

Menu Example
■December-February
[Amuse-Bouche] Pre-Meal Delight
[Appetizer] Seafood Timbale, Broccoli Mousse, Fermented Vegetable Condiment
[Soup] Hogen Mushroom Potage, Rouen Style
[Fish Dish] Roasted Aged Fish Marinated in Sun-Dried Tomatoes, Cassoulet Style
[Meat Dish] Roasted Kazusa Wagyu Beef from Chiba Prefecture, Served with Local Vegetables and Red Wine-Flavored Moromi Miso
[Dessert] Katori Yuzu and Citrus Vacherin
[Bread]
[After-Meal Drinks]

Sample Menu
■December-February
[Amuse-bouche] Pre-meal Delight
[Appetizer] Seafood Timbale, Broccoli Mousse, Fermented Vegetable Condiment
[Appetizer] Suigo Chicken and Pied-de-Cochon Croquettes
[Fish Dish] Roasted Aged Fish Marinated in Sun-Dried Tomatoes, Cassoulet Style
[Palate Cleanser] Seasonal Fruit Granité
[Meat Dish] Roasted Kazusa Wagyu Beef Fillet from Chiba Prefecture, Otakaen "Tadayoshi's Choice" Tea Croute, Sansho Madeira Sauce
[Dessert] Katori Yuzu and Citrus Vacherin
[Bread]
[After-meal Drinks]

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

■ Toast Drink
・A glass of sparkling wine
or
・A glass of non-alcoholic sparkling wine

■ Congratulatory Message Plate
A complimentary message plate is available. If you would like one, please write your message in the comments section.

Sample Menu
■December-February
[Amuse-bouche] Pre-meal Delight
[Appetizer] Seafood Timbale, Broccoli Mousse, Fermented Vegetable Condiment
[Appetizer] Suigo Chicken and Pied-de-Cochon Croquettes
[Fish Dish] Roasted Aged Fish Marinated in Sun-Dried Tomatoes, Cassoulet Style
[Palate Cleanser] Seasonal Fruit Granité
[Meat Dish] Roasted Kazusa Wagyu Beef Fillet from Chiba Prefecture, Otakaen "Tadayoshi's Choice" Tea Croute, Sansho Madeira Sauce
[Dessert] Katori Yuzu and Citrus Vacherin
[Bread]
[After-meal Drinks]

Sample Menu
■December-February
[Cold Appetizer] Lobster and Caviar, Broccoli Mousse, Fermented Vegetable Condiment
[Hot Appetizer] Suigo Chicken and Pied de Cochon Croquettes
[Soup] Hogen Mushroom Potage, Rouen Style
[Fish Dish] Grilled Tilefish with Sake Brewery Daiginjo Sauce
[Meat Dish] Kazusa Wagyu Beef Pan-fried with Black Truffle Orloff Style
[Dessert ①] Small Dessert Made with Seasonal Fruit
[Dessert ②] Katori Yuzu and Citrus Vacherin
[Bread]
[After-meal Drinks]

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

■ Toast Drink
・A glass of sparkling wine
or
・A glass of non-alcoholic sparkling wine

■ Congratulatory Message Plate
A complimentary message plate is available. If you would like one, please write your message in the comments section.

Sample Menu
■December-February
[Cold Appetizer] Lobster and Caviar, Broccoli Mousse, Fermented Vegetable Condiment
[Hot Appetizer] Suigo Chicken and Pied de Cochon Croquettes
[Soup] Hogen Mushroom Potage, Rouen Style
[Fish Dish] Grilled Tilefish with Sake Brewery Daiginjo Sauce
[Meat Dish] Kazusa Wagyu Beef Pan-fried with Black Truffle Orloff Style
[Dessert ①] Small Dessert Made with Seasonal Fruit
[Dessert ②] Katori Yuzu and Citrus Vacherin
[Bread]
[After-meal Drinks]

■ Champagne Toast
■ A bouquet of 12 red roses, symbolizing "Will you be my wife?"
(Reservations required 3 days in advance; last-minute reservations may not be available.)
■ A proposal planner to help you surprise the couple on the day
■ Message Plate
■ Chef's Special Course Featuring Kazusa Wagyu Beef

Menu Example
■ December-February
[Amuse-bouche] Pre-dinner Delight
[Appetizer] Seafood Timbale, Broccoli Mousse, Fermented Vegetable Condiment
[Soup] Hogen Mushroom Potage, Rouen Style
[Fish Dish] Roasted Aged Fish Marinated in Sun-Dried Tomatoes, Cassoulet Style
[Meat Dish] Roasted Kazusa Wagyu Beef from Chiba Prefecture with Local Vegetables and Red Wine-Flavored Moromi Miso
[Dessert] Katori Yuzu and Citrus Vacherin
[Bread]
[After-Dinner Drinks]

*Please note that an additional charge may apply due to fluctuations in rose prices, such as during the Christmas season.

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]

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.

■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