This lunch includes an original drink created by our 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)
Winter Season (December onwards): Yuzu
*The fruit selection may change depending on ingredient availability.
*Please note that the timing of ingredient changes may vary.

■ Sample Menu
■ March-May
[Appetizer] ~From Choshi Fishing Port~ Seared Fresh Fish, Cherry Tomatoes, Tofu and White Miso Crème
[Soup] Farm-Grown Organic Carrot Potage, Crécy, Cardamom and Ginger Ecume
[Main Dish] (Please choose one from the following)
・Aged Fish Meunière Katori City Broccoli with Grenoble-Style Sauce
Asahi City "Hanayu Pork" Stewed with Orange, Estragon Oil, and Spring Vegetables on Steamed Rice
[Dessert] Spring Strawberry and Cherry Blossom Assortment with Top-Quality White Mirin and Brown Sugar Syrup Sauce
[Bread]
[After-Meal Drink]