Project Description

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According to the calender, Feburary and March are in spring. I tried to depict the transition from winter to spring on the dish, naming “Spring buds”. The dishes are meant to evoke melting snow, blooming cherry blossoms and Girls’ festival.
Chef :Exective chef, JUNISOH in Hilton Tokyo, Shinjyuku
/Genta Aoyagi
Course Name: Spring buds