Yawana Hatauchi

A dish using vegetable seeds. A rich potato salad made with beef fat. Topped with five types of organic soybeans from Kirishima, Kagoshima Prefecture, prepared as simmered beans. Homemade grain mustard and dried apple add a flavor accent. Pairs well with wine. *The photo is for illustration purposes. The actual dish may differ from what is currently being served. Please be aware in advance.*

A dish inspired by the process of replanting seedlings grown in a greenhouse into the field. It features vegetable tarts made with three types of vegetables kneaded into the tart crust. Two types of carrots are slowly roasted in beef fat. There are pickles made from turnips and celery. A chicken liver pâté made with plenty of shiitake mushrooms and black garlic. Initially, it is meant to be enjoyed as a small snack with drinks, and then the remaining appropriate amount of snacks can be transplanted (placed) onto the tart for further enjoyment. *The photo is for illustration purposes. The actual dish may differ from what is currently being served. Thank you for your understanding.

This dish is inspired by the process of harvesting some surrounding vegetables to allow densely planted vegetables to grow without hindrance. It uses mini tomatoes sourced directly from a tomato farmer in Yatsushiro City, Kumamoto Prefecture. The three types of mini tomatoes—red, green, and yellow—are quickly roasted in a high-temperature oven, allowing you to enjoy the freshness of the tomatoes. Underneath, there are slowly roasted apples. On top, there is dried spinach, which adds a subtle tea aroma as a flavor accent. No seasonings like salt are used, allowing the sweet and sour flavors of the tomatoes and apples to shine in this dish. *The photo is for illustration purposes only and may differ from the current dish being served. Thank you for your understanding.*

A black plastic sheet that covers the field. It provides various effects such as preventing soil drying, maintaining warmth, and suppressing weeds. Underneath, there is a 20-kilogram over yellowtail marinated in soy sauce and baked in the oven. On top, there are two types of radish cooked to a softness that can be cut with chopsticks (red-fleshed radish, green-neck radish). A rich broth is created by combining fish and vegetables, enhanced with the color of the red-fleshed radish. In between, there are microgreens made from five types of vegetables. A dish with the aroma of shiso transferred to oil and sprinkled with juniper berries as a flavor accent. *The photo is for illustration purposes. The content of the dish currently being served may differ. Thank you for your understanding.*