As the long winter of Shinshu comes to an end, new leaves start to sprout, marking the beginning of spring. The warm sunlight brings out the soft lotus leaves by the water, as well as the buds of the fuki plant. The late arrival of spring in Karuizawa produces plenty of seasonal ingredients such as wild plants, rare wild mushrooms and edible wild flowers – after being personally hand picked by the chef, are woven into exquisite dishes.
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