Honjo's Jerusalem ArtichokePotage made with ultra-soft water from the Shirakami Mountains18-month aged Comté cheese, homemade raisin breadMisaki OctopusMountain vegetables, fermented dressing, watercress pureeHorie's Amagi Shamo Chicken Thigh RoastHokkaido White Asparagus Barley RisottoAmiagasatake mushrooms, sherryTokachi Harukirari Spelt Wheat Homemade BreadImabari's Fujimoto Sea BreamNagano Bamboo Shoots, spring vegetables, butterbur sauceKagoshima Black PorkSpring Cabbage, May Queen potatoes*The side dishes were served in smaller portions.Mango Mascarpone Passion FruitLychee SorbetWhite Wine JellyCoffeeCaramel Cream SandwichHazelnut Butter and Chocolate Dough SandwichNote: The kamado (traditional Japanese stove) is not used for lunch courses. (If you reserve the dinner menu for lunch, the kamado will be used.)
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