EP.10 | Dining Al Fresco

In Fujiyoshida, Yamanashi, a unique idea takes shape—wine lamb. Raised on wine pomace rich in polyphenols, the meat is lean, clean, and free of that strong lamb smell. The flavor stays firm, but easy to enjoy. Tataki keeps it light. A red wine braise goes deep and rich. Meat rolls, ham, even a cheese cutlet—each dish brings out something different. No heaviness, no gamey edge. Just a full course that makes lamb feel new again.