DepTH brianza

It comes up at the beginning of the course. Oysters from Kanawa Suisan, a long-established restaurant in the Hiroshima prefecture, are combined with soy milk and served cold. The codfish is deep-fried with two-year-aged May Queen potatoes in a fresh green laver batter for a hot dish.

The tail meat, a rare part of a whale called "Ootoro," is served with a hard type of cheese called Majiyakuri, matured for over one year, made at Yoshida Farm. Fuji Vinegar Premium from Iio Jozo gives an aroma that gives the feeling of eating sushi.

It is prepared with Aino Natural Pork from Sakaeya, a butcher store in Shiga Prefecture, thick shiitake mushrooms, and foie gras, with fonduta sauce using egg and cheese. The dish is perfectly decorated with the finest truffles imported from Italy.