The day before, I was in Kyoto, but I received a precious invitation to join a lunch gathering on Sunday.I met at Karuizawa Station and took a taxi to the venue. The organizer had reserved two taxis in advance. The greenery visible from the car window was beautiful. Unlike the hot weather in Kyoto the day before, it was pleasantly cool here.This day featured a gathering of eight people in a room with an arched ceiling designed by the hostess. The walls were inspired by geological layers. The warm atmosphere was full of resort vibes, and the lovely space made time fly by.The pairing was with wine:- Freshly harvested snap peas, bursting with juiciness, paired with fluffy and tender agedashi tofu.- Freshly harvested canola flowers with horse meat tartare, finely chopped canola flowers, and horse meat that had been marinated in kombu for an hour, drizzled with canola flower oil.- White asparagus fermented for two months, tossed with butter and a dairy sauce over tagliatelle.- Black bear with wild vegetables, fermented butterbur buds, and a quail egg.- Shinshu salmon dry-aged for 20 days, served with fermented turnip petals.- Sliced narazuke (pickled vegetables) on top of fresh salmon.- Snow-covered carrots, reimagined vegetables, roasted carrots with fermented ice cream and carrot leaf sauce.- Japanese pheasant (from Kagoshima Prefecture), breast meat, yuzu pepper, crispy fried butterbur buds, and a fermented butterbur and lemon sauce.- Fermented daikon radish with karasumi (dried mullet roe) soba noodles.- Sakura mochi with Tochiotome strawberries, fried sakura leaves, and sakura leaf sauce.- Hazelnut cake.- Herbal tea.**Beverages:**- Cuvee Hommage Brut Blanc de Blancs Grand Cru- Moritz Kissinger Kanna Riesling 2023- Châteauneuf-du-Pape Blanc Magis- 2023 Marsannay Rouge Champs Perdrix / Michel Nadau- Gardelin 2018- Georgian Kakheti- Gross Sauvignon Blanc
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