~Welcome Drink Homemade Fermented Drink with Butterbur Shoots Sweetfish Farmed Tenryu Sweetfish, Sliced Pheasant Consommé, Green Cardamom, Caviar Craftsmanship Over 40 varieties of vegetables from Shinshu Local Dish: Yatara A sauce that fully brings out the flavor of the meat Sun and Earth Special Risotto Rice from Nagano, Mushrooms, Egg Mushroom Parmesan Cheese Shinano Snow Trout, Farmed Chicken Fat, Fermented Paprika Salsa Style Shinshu Beef Flap Meat, Red Wine Sauce, Puree of Yama-dori Mushroom Maru Yuzumochi from Southern Shinshu Fava Beans with Hollandaise Sauce Zaza (Local Dish: Ozanza) Tomato, Cucumber, Fennel, Zucchini Flowers Acacia and Peach Crème Brûlée Tonka Bean, Vanilla Mignardises Yuzu and Finger Lime Macarons Chocolate, Caramelized Banana, Sakura Azuki Five Pairings Themed on Botanicals and Fermentation Watermelon, Herbs Lavender Kombucha, Paprika Onion, Spices, Citrus Japanese Mint, Plum, Mountain Trees Merlot, Black Tea, Spices, Juniper Berries + Acacia Kombucha, Sakura Salt Pickle Experience Chef Masahiro Tanabe's Natural French cuisine in a space that utilizes a Meiji-era storehouse. The dishes incorporate Shinshu ingredients and local cuisine, crafted with French techniques such as fermentation and dashi, creating a cohesive flow. Among them, the dish featuring over 40 layered vegetables symbolizes respect for the producers. The pairings connect the dishes to the land, providing a time to fully savor the essence of Shinshu.
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