ー　MEAL　ー About Meals

ー　MEAL　ー
Apr.～Jun./2026

Brunch Course Menu

• 
  Seasonal dish

  fifty two seats of happiness offers dishes made with ingredients from along the line.

  Please click here for details.
  https://shifuku.seibu-group.co.jp/info/tour/1090.html

• 
  Appetizer

  Marinated bigfin reef squid and celery with the aroma of Chinese cabbage

  The fifty two seats of happiness is celebrating its 10th anniversary, and the first dish of the anniversary year will be prepared by Chef Yuichiro Watanabe of Nabeno-Ism in Asakusa, which is also celebrating its 10th anniversary.
  The first dish is a marinated dish of finely sliced, parboiled, tender bigfin reef squid and celery.
  Citron caviar and a touch of jalapeño are added to enhance the flavor, and pickled Chinese cabbage from Chichibu brings everything together.
  The various flavors of seafood, vegetables, citrus fruit and spices come through in every bite, making this a beautiful and delicious dish.

• 
  Soup

  Locally sourced summer vegetable gazpacho served with rice puffs

  The second dish for brunch is a vibrant red gazpacho made with vegetables sourced from local growers along the fifty two seats of happiness line.
  The soup is topped with lightly grilled zucchini and a layer of Chichibu ricotta cheese fondant, lightly scented with garlic.
  After enjoying a sip of the soup, add the rice puffs flavored with turmeric and saffron, mix well, and enjoy.
  This soup is like a “cold paella,” bringing you happiness through a combination of melt-in-your-mouth tuna, puffed rice, and rich gazpacho, with a variety of textures and aromas.

• 
  Main Dish

  Roasted Bushu pork with the aroma of Chichibu soy sauce, served with black olive tapenade sauce

  The main dish for brunch is roasted Bushu pork, cooked over low heat.
  After marinating overnight, the pork is slowly roasted at a low temperature to bring out its sweetness.
  Finally, it is seared to a fragrant finish and then seasoned with Chichibu soy sauce for added flavor.
  The sauce is a tapenade with plenty of black olives, and it is accompanied by pistou made with shiso leaves and basil.
  The refreshing acidity of the tabbouleh salad, made with sprouted soybeans and millet, adds an accent to the dish.

• 
  Dessert

  Refreshing strawberry marinade with a coconut blancmange

  The dessert to finish off brunch is a glossy blancmange made with smooth, gently sweet coconut and garnished with a strawberry marinade possessing a hint of lime.
  The refreshing strawberry marinade offers a good balance of sweet and sour, while still retaining the strawberries’ texture.
  Enjoy with coffee-flavored mini financiers.

• Beverages

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

  *The brunch course includes a souvenir.

Dinner Course Menu

• 
  Seasonal dish

  fifty two seats of happiness offers dishes made with ingredients from along the line.

  Please click here for details.
  https://shifuku.seibu-group.co.jp/info/tour/1090.html

• 
  Appetizer

  Ōra King salmon tartare with the aroma of Chinese cabbage and raspberry　

  The fifty two seats of happiness is celebrating its 10th anniversary, and the menu for this occasion has been prepared by Chef Yuichiro Watanabe of Nabeno-Ism in Asakusa, which is also celebrating its 10th anniversary.
  The first dish for dinner is a tartare made with Ōra King salmon, which is characterized by a mild odor, rich flavor, and melt-in-your-mouth texture.
  The tartare is made with mint, cucumber, radish, and other ingredients offering a variety of aromas and textures, and it is accented with pickled Chinese cabbage and raspberries.
  The texture of the salmon, the sweetness of the vegetables and berries, and the aroma of the herbs all blend beautifully in your mouth, ensuring this appetizer delivers supreme happiness.

• 
  Soup

  Paradise prawns and soft-boiled Chichibu Saibiran egg soup curry

  The dinner soup is a delicacy made with paprika, a typical summer vegetable, Paradise prawns, which have a strong sweetness and umami flavor, and a soft-boiled Chichibu Saibiran egg, which is slowly cooked in a 64-degree water bath for an hour.
  The rich soup, which has a spicy curry aroma, brings together these distinctive ingredients to create a perfect summer soup found nowhere else.

• 
  Main Dish

  Beef cheek stewed in Chichibu dark beer, served with butter rice with Fukaya bean sprouts

  The main dish for dinner is moist beef cheek topped with a rich yet refreshing sauce flavored with Chichibu dark beer and Madeira wine.
  It is accompanied by butter rice with Fukaya bean sprouts, a vinegar-flavored salad served on a mochi wafer, and a black pepper coulis.
  The balance of the savory beef cheek, chewy butter rice, tangy salad, and rich sauce all make for a dish of true happiness.

• 
  Dessert

  Ichiro's malt-scented Chichibu roasted coffee sauce with coconut blancmange

  The dessert that concludes the fifty two seats of happiness 10th anniversary dinner is a beautifully black dessert fragrant with Ichiro's malt.
  A coconut-flavored blancmange is topped with a generous amount of an adult-flavored sauce made from roasted coffee produced in Chichibu and thickened with kudzu starch, and it is accompanied by a coffee-flavored mini financier.
  The deep flavor of the roasted coffee and Ichiro's malt will help ensure you won’t soon forget your fifty two seats of happiness journey.

• Beverages

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

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