Limited to Saturday, February 21, 2026. A seminar and lunch experience themed around fermentation

At this event, our Wellness Food Concierge, a certified registered dietitian, will clearly explain “fermentation”—a process familiar yet surprisingly unknown in our daily meals—from basic knowledge to practical ways to incorporate it into everyday life. Additionally, we have prepared a segment where you can observe foods during fermentation and experience the changes in aroma and umami firsthand.

Following the seminar, please enjoy “A Symphony of Wellness -Winter-” prepared in a special configuration exclusively for this event. With explanations from our chef, who personally creates fermented foods, we will introduce how to make “fermented sweet red bean paste,” allowing you to take home this fermentation wisdom. You will also enjoy an event-exclusive dessert featuring this sweet bean paste.

In Ginza as we await spring, enjoy a moment that is gentle on the eyes, palate, and body and mind. Why not spend time preparing for the coming season?

■ Event Overview

“A Lunch Experience to Savor, Learn, and Enjoy the Blessings of Fermentation”

Date: 2026February 21 (Saturday) 11:30 AM–2:00 PM
Venue: Boardroom “Waldtour” (2F)

Content:
Fermentation seminar by Wellness Food Concierge
Lunch course “A Symphony of Wellness -Winter-” event special menu
Original welcome drink themed around fermentation
VegiCheck experience (optional for interested guests)

Price: 7,500 yen per person (consumption tax and service charge included)
Capacity: 30 guests

Event Schedule

11:15 AM–	Reception *Interested guests may experience “VegiCheck.”
11:30 AM–	Fermentation Seminar ・Fermentation seminar by Wellness Food Concierge ・Demonstration of fermentation process by chef ・Special welcome drink tasting
12:00 PM–	Dining ・Lunch course “A Symphony of Wellness -Winter” Enjoy the event special menu ・Introduction to making “fermented sweet red bean paste” during the meal
14:00	Closing

 

A Symphony of Wellness -Winter- Event Special Menu

Vegi Bouquet First ~Winter Vegetable Salad with Citrus Espuma~

Squid Marinated in Homemade Lemon Koji with Spices and Cauliflower

Flounder Roulade with Spinach, Kombu and Amazake Écume

Roasted Ezo Deer with Fermented Beets, Sauce Poivrade

[Event Special Dessert]
Sprouted Rice Riz au Lait with Fermented Sweet Red Bean Paste and Strawberry Sauce

Bread

Coffee (Mi Cafeto) or Tea (Ronnefeldt)

Make a Reservation

Reservations and inquiries are also accepted by phone (03-5550-2227).

Press release available here