A special Christmas course made only from plant-based ingredients. The course focuses on Christmas and Japanese winter ingredients and vegetables. The course includes an amuse bouche made with sake lees and Shimonita leek, which is sweeter at this time of year, soup made with salt koji, and a ceviche-style appetizer made with four types of citrus fruits and persimmons. The course continues with dishes that make the most of the individual characteristics of each vegetable, such as pasta with five types of mushrooms, including porcini mushrooms. The main course is lotus root and soy meat stewed in shochu soup, and roasted vegetables with different seasonings, such as burdock, beets, turnips, and cauliflower. Enjoy the chef's unique combinations, which are not too Western-style but have a Japanese feel to them. Enjoy a wonderful Christmas while looking at the sparkling tree in the courtyard.