The course begins with a velouté 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 on top to your liking, and the aroma will add color to 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.

The main dish is firm, seasonal monkfish. Jamon Serrano, known as one of the world's three great prosciuttos, is a bright pink fish with a delicious salty taste. It is wrapped in cabbage and steamed, and the soup is made with Pernod wine blended with several herbs, clam stock, and the refreshing aromas of chervil and dill. 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 citrus fruit with a vibrant, spring-like color and a refreshing fragrance, and ginger, a familiar spice as a "Japanese ingredient." A cheesecake with a subtle, gentle fragrance of yuzu is hidden in a frying pan, and ginger-flavored cookies are sprinkled on top. The dessert is complete with ginger-flavored vanilla ice cream.

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.