Our Hotel Is Open for Business as Usual
Chapter 75
[Memory of the Thaw: Banquet of Spring Snow]
Amuse-Bouche
Cucumber and Dill Oil
Finely diced cucumber garnished with fragrant dill oil. A bright, crisp texture refreshes the palate and announces the start of the course.
Appetizer
Turnip Carpaccio with Wild Berry Vinaigrette
Thinly sliced turnip paired with an emulsified vinaigrette of wild berry vinegar and olive oil. The turnip's inherent sweetness and earthy notes harmonize with the tartness.
Warm Appetizer
Onsen Egg with Spring Herb Cream
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