ResReserve

Bonheur Bonheur ~Happiness~ Upgrade Course B <Minamiuonuma / Uonuma Fair> 9/16~12/9 All 9 Courses (Bonheur Bonheur ~Happiness~ Upgrade Course B <Minamiuonuma/Uonuma Fair> 9/16–12/9 9 courses)

15,000 JPY(tax included)

Bonheur Bonheur ~Happiness~ Upgrade Course B <Minamiuonuma / Uonuma Fair> 9/16~12/9 All 9 Courses

About Course Menu

[Restaurant Fontana] Located inside the hotel, just a 3-minute drive from Echigo-Yuzawa Station, this elegant restaurant offers a refined dining experience. We offer an extensive selection of menu items, including course meals that let you savor the finest flavors of the local Uonuma region and Niigata. The menu, created by our Executive Chef, features beautifully presented dishes inspired by Italian and French cuisine. We also offer a full selection of seasonal course menus and à la carte dishes that change throughout the year. Please feel free to use our restaurant for dining with couples or groups, anniversaries, celebrations, business entertainment, and other special occasions. We also have private rooms available for parties of 6 to 20 guests.

Menu

Course Details (9 Dishes) <Amuse> Sweet Shrimp / Koshihikari Rice / Green Laver <Entrees> Bigfin Reef Squid / Cauliflower / Muscat Grape / Squid Ink <Soupe> Beef Consommé / White Maitake Mushroom / Yashio Shiitake Mushroom / Nameko Mushroom / Uonuma Snow Wood Ear Mushroom <Poisson> Local Fish / Seafood Essence / Japanese Mustard / Herbs <Viande> Niigata Wagyu Brand Beef Fillet / Sauce Bordelaise <Pain> Two Kinds of Today's Bread Cultured Butter <Dessert> Cassis / Pear / Chestnut / Vanilla Ice Cream <Mignardises> Petit Fours <Cafe ou Tea> Coffee or Tea ※ This course is an upgraded version of the Bonheur ボヌール~幸せ~ course, with one dish, Viande “妻有ポーク,” changed to “ブランド牛にいがた和牛フィレ/”.

Confirmation details

*Food photos are for illustrative purposes only. *Menu items are subject to change without notice depending on ingredient availability. *For consultations regarding food allergies, please contact us directly by phone at least one week in advance.

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