Ripe saffron compote made with pears from Yoichi, served on top of a corn and foie gras pudding.

Homemade ham from Hokkaido pork, jambon persillé, with tamari soy sauce, mustard seeds, and aronia sauce.

Shiriuchi salmon and squid cocktail with sansho pepper vinegar sauce

Tuna sushi aged with soy sauce koji, served with salmon roe in a verrine.

Snow crab and striped shrimp with seafood fruit de mer, served with strained yogurt and mountain wasabi dip.

Seasonal vegetable and fruit salad saison with smoked dressing and various condiments.

Soba noodles with lemon and salad chicken, served with a fermented oil dipping sauce made with natto and fermented black beans.

Hokkaido-produced whelk with sea urchin sauce, served on stone-baked bread made with Hokkaido-grown wheat.

Pan-seared scallops and squid with grilled eggplant coulis.

Roasted chicken thigh marinated in miso koji with Gorgonzola sauce

Braised Hokkaido pork spare ribs cooked in apple wine and sauerkraut made with fermented cabbage.

Roasted Kita Akari potatoes and President Shiitake mushrooms with fermented butter salsa verte

Linguine with homemade aged sausage made from Hokkaido pork and duxelles sauce

Egg slut with Shimokawa 60 Enzyme Eggs and Mashed Potatoes, topped with porcini-scented hollandaise sauce.

Roasted crossbred beef with a Périgueux sauce made with 20-year-aged black mirin and truffle fata.

Grilled autumn vegetables using locally sourced produce, smoked and steamed in our original blend oil, served with various sauces.