ー　MEAL　ー About Meals

ー　MEAL　ー
Jul.～Sep./2026

Brunch Course Menu

• 
  Appetizer

  Three appetizers evoking the feeling of summer in Chichibu

  The summer menu for the 52 Seats of Happiness, now in its tenth year, has been arranged by Chef Yahei Suzuki of "Piatto Suzuki," a renowned, Michelin star restaurant for 14 consecutive years.
  The first item to catch your eye is the vibrantly colored salmon terrine.
  Seasonal local vegetables, such as asparagus and green beans, are added for texture, and black olive powder is used as an accent.
  The bite-sized tart contains slowly confited Fukaya leeks and chicken.
  With each bite, the sweetness of the leeks spreads throughout your mouth.
  The croquette, filled with the sweetness of Kita Akari potatoes from Nerima, is served with a bagna cauda sauce made with Chichibu miso.
  These happy appetizers capture the essence of summer in Chichibu.

• 
  Pasta

  Chichibu maitake puttanesca bianca

  The second dish for brunch is a pasta dish featuring an abundance of seasonal mushrooms, including maitake from Chichibu, as well as shimeji and shiitake.
  Puttanesca bianca is a variation of the traditional tomato-based Puttanesca, but without the tomato sauce, resulting in a "white" (bianca) pasta. The texture of the mushrooms, the richness of the capers, the saltiness of the anchovies, and the umami of the olives all combine with the pasta, making it a perfect pairing with a chilled white wine.

• 
  Main Dish

  Bushu pork involtini

  Chef Suzuki's main dish for brunch is a classic Italian dish, involtini.
  Involtini means "to wrap" or "to roll" in Italian.
  Thinly sliced Bushu pork is rolled up after being marinated in oregano, resulting in a delectably easy-to-eat dish that is both substantial and tender.
  The acidity of the accompanying tomatoes refreshes the palate.
  This is a strong main dish perfect for the 10th anniversary summer.

• 
  Dessert

  White panna cotta redolent of Chichibu roasted coffee

  The dessert for brunch is a panna cotta as white as a summer cloud.
  One bite of this soft and springy panna cotta, and your mouth is filled with the rich aroma of Chichibu-roasted coffee.
  This deep aroma of roasted coffee beans gently spreads throughout your mouth, and the soft and springy texture of the panna cotta provides the perfect conclusion to a happy brunch.

• Beverages

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

  *The brunch course includes a souvenir.

Dinner Course Menu

• 
  Appetizer

  Four appetizers featuring seafood and mountain delicacies

  To mark the 10th anniversary summer, Chef Yahei Suzuki of "Piatto Suzuki" starts dinner with four exquisite appetizers showcasing the bounty of the sea and mountains, each combined with ingredients from Chichibu.
  First, there is abalone slowly confited and served with a vinaigrette of aromatic vegetables.
  Next is a terrine of Bushu pork, artistically patterned with the black color of bamboo charcoal.
  Then, there is a tart with the perfect combination of the saltiness from prosciutto cotto and sweetness from Nerima sweet potatoes, and a mixed grain salad with tangy vegetables and millet from Chichibu.
  These happy appetizers bring a concentration of acidic, sweet and umami flavors all together.

• 
  Soup

  Shrimp and mushroom tomato cream pasta

  The second course of dinner is shrimp and mushroom pasta with a rich tomato and cream sauce.
  Cultivated under strict hygiene controls, the plump raw shrimp are cooked to a fluffy, tender perfection.
  Various textures are added, including sliced shiitake mushrooms and zucchini, all brought together by a rich tomato-based cream sauce.
  This classic, happy pasta dish is best enjoyed slowly with a glass of white wine while basking in the summer sunset reflected in the train car window.

• 
  Main Dish

  Braised beef cheek in red wine, served with Saitama vegetables

  Chef Suzuki's main dish for dinner is beef cheek braised in red wine and Portuguese ruby port and slow-cooked to perfection.
  The tender beef cheek, so soft it can be cut with a fork, the rich sauce with just the right amount of wine acidity, the simple-yet-sweet mashed potatoes, and the seasonal Saitama vegetables all come together perfectly.
  Truly worthy of being the main dish of dinner, this is a hearty dish that will leave you happy.

• 
  Dessert

  Ricotta cream cannoli with Chichibu blueberry sauce

  Chef Suzuki's 52 Seats of Happiness dinner concludes with his much-talked-about cannoli.
  This cannoli, with its delightful crisp texture, is filled with light ricotta cream and garnished around with a tart blueberry sauce.
  With this happy dessert, you experience the delicious flavors of Italy until the very last bite.

• Beverages

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

*The dinner course includes a welcome drink and a souvenir.