The course begins with a veloute made with seasonal Jerusalem artichoke, which has a burdock-like flavor with a hint of sweetness. Fresh cream is added to create a smooth and rich flavor. To finish, you can drizzle some truffle oil to your liking, wrapping you in its aroma and coloring the special start of the course meal.

A cold appetizer featuring sweet shrimp with a melt-in-your-mouth texture. Sweet shrimp is layered with crunchy carrot rapée and rich burrata cheese overflowing with fresh cream. Finished with a sour lemon ginger dressing, the sweetness of the sweet shrimp is brought out. A gorgeous dish garnished with sweet and sour kumquat confit scattered like flowers.

A warm appetizer based on seasonal burdock, which is rich in minerals and packed with umami. A puree is made mainly from burdock, and two types of wine, "Madeira wine" and "Port wine," which are rich in aroma and have a gentle sweetness of grapes, are added to deepen the flavor. It is served with a rich, melt-in-your-mouth pan-fried foie gras and burdock fritters. To finish, it is served with a crispy buckwheat galette resembling a cigar.

Anglerfish, which is in season in winter, has firm flesh and is the main ingredient of this fish dish. Jamon Serrano, known as one of the world's three great prosciuttos, is a bright pink fish with a delicious salty taste, wrapped in cabbage and steamed, and made with Pernod wine blended with several types of herbs, clam stock, and a vibrant soup with the addition of chervil and dill, which have a refreshing aroma. The colors are reminiscent of spring.

We have prepared a main dish with a gorgeous, eye-catching pink motif. We grilled domestic beef fillet, which is low in fat but full of elegant sweetness and umami, so that you can enjoy the natural flavor of the meat. It is accompanied by a vin rouge sauce that brings out the rich flavor of red wine and beet puree. Please enjoy it with your favorite condiments to add a little something extra.

We have prepared a dessert that focuses on yuzu, a bright, spring-like color with a refreshing fragrance, and ginger, a familiar spice as a "Japanese food ingredient." A cheesecake with a subtle, gentle yuzu flavor is hidden in a frying pan, topped with ginger-flavored cookies. The dessert is accompanied by ginger-flavored vanilla ice cream, making it a dessert that is all about ginger.

The course concludes with a financier made with mugwort, reminiscent of early spring. This financier has a refreshing mugwort scent and is decorated with soybean flour and red beans.