Key Facts
• Young chefs and farmers in Wakasa create a locally sourced course menu.
• Dishes include cucumber flan with pike conger broth, venison roast, and fig parfait.
• Ingredients are exclusively sourced from Wakasa to highlight regional flavors.
• A French chef with experience at renowned restaurants leads the initiative.
• A tasting event on August 28 featured the meticulously crafted dishes.
• Participants praised the thoughtful preparation and flow of the course.
• The menu will be served from September 20–22, by reservation only.
• The full package, including pairing and lodging, costs ¥33,000 per person.
• Seasonal events are planned to continue promoting Wakasa’s culinary heritage.
Summary
Young chefs and farmers in Wakasa are collaborating to promote the region’s culinary heritage through a meticulously crafted course menu. Using only locally sourced ingredients, the menu features dishes such as cucumber flan with pike conger broth, venison roast, and fig parfait. A French chef with experience at prestigious restaurants has returned to Wakasa to lead this initiative, aiming to rediscover and share the region’s food culture. A tasting event on August 28 received high praise for the thoughtful preparation and presentation of the dishes. The course menu will be available from September 20–22 by reservation, with a full package including pairing and lodging priced at ¥33,000 per person. Seasonal events are planned to continue showcasing Wakasa’s rich culinary appeal.
