ー　MEAL　ー About Meals

ー　MEAL　ー
Oct.～Dec./2026

Brunch Course Menu / Dinner Course Menu

• 
  Appetizer

  Shrimp sauté with Madagascar pepper

  Chef Batton
  
  To commemorate our 10th anniversary, we are offering a Banquet Course of Happiness, with the first dish being prepared by Chef Philippe Batton, who received the Order of Agricultural Merit from the French government for his contributions to spreading French culture abroad and who also serves as the president of the Culinary Academy of France in Japan.
  This dish features plump, succulent shrimp elegantly layered over a rich ratatouille enhanced with a hint of Chichibu soy sauce.
  The Madagascar pepper sprinkled over everything provides a memorable accent and ensures this appetizer will truly feed your happiness.

• 
  Soup

  Foie gras flan with crab and shark fin soup

  Chef Chen
  
  The second dish of the Banquet Course of Happiness is a soup prepared by Chef Kentaro Chen, owner and head chef of Akasaka Szechwan Restaurant.
  This luxurious soup features a smooth foie gras flan topped with a generous amount of crab and shark fin soup.
  First, enjoy the crab and shark fin soup on its own, then try it with the foie gras flan and crab soup, and, finally, be sure to add a little of the accompanying black vinegar to enjoy a refreshing change in flavor.

• 
  Main Dish

  Beef cheek cutlet with a creamy, Chichibu mushroom-flavored sauce

  Chef Ochiai
  
  The main dish of the Banquet Course of Happiness is presented by Chef Tsutomu Ochiai of Ginza's renowned Italian restaurant, LA BETTOLA da Ochiai.
  This exquisite dish, which offers a taste of surpassingly rare quality, features tender beef cheek meat, known for its fine texture and low fat content, slow-cooked until so tender that it can be cut with chopsticks, before being prepared as a cutlet.
  To further enhance the flavor of the beef cheek cutlet, it is served with a fragrant herb sauce prepared with cream and a savory mushroom base sourced from growers along the Chichibu Railway line, and is accompanied by a tangy green salad accented with micro-herbs from Murakami Farm.

• 
  Dessert

  Chichibu fromage blanc and honey mousse

  Chef Kagata
  
  Dessert for the Banquet Course of Happiness is prepared by Chef Kyoko Kagata of Bistro Aoi in Ikenoue, who specializes in regional French cuisine.
  The base for the dessert is a fluffy mousse incorporating an exquisite combination of Chichibu fromage blanc and honey, and this is combined with seasonal fruit sorbets, along with fruits from along the railway line.
  It is a dessert that is vibrant both in color and flavor, and serves as the perfect conclusion to a banquet of happiness.

• Beverages

  Black tea (the hot tea is delicious Yokoze black tea)culinary collaboration.

  *The brunch course includes a souvenir.