"BLANC FUJI" is a private villa that blends into the nature of Fujiyoshida City. The wood-fired restaurant "Incense" located inside the villa, which was previously only available to guests, will be open to the public for dinner only from November 2024, 11!

There are two restaurants that offer a sense of space and a special private space that requires a reservation. Both have large windows overlooking the courtyard, giving you a sense of openness as if you are standing in the middle of nature.

While gazing at the bonfire outside the window, you can enjoy a creative course meal that transcends genres and allows you to enjoy the aroma of the wood fire. The course includes amuse-bouche, appetizer, hors d'oeuvre, pasta, main course, and dessert, all of which are beautifully presented, building up a sense of expectation.

Pairing with wine also enhances the food. The smoked cream soup made with local sake is paired with a dry orange sparkling wine that has been fermented in the bottle with fruit peels and seeds.
The fine bubbles and the subtle aroma of the koji soup add a creamy accent, making for a perfect match. The crispy, fragrant partridge is filled with delicious, hearty trout!

Today's appetizer is a pork rillette tart with the flavor and texture of four kinds of mushrooms. The semi-dried tomatoes from the wood fire are sweet and sour like a sauce. The hors d'oeuvres are beautifully presented like a flower garden.
The kombu-jime Fujinosuke salmon is covered in a colorful beetroot sauce with sticky barley underneath. The wood-grilled vegetables are served in a salad, and the elegant flavor of the kombu-jime broth, the sourness of the white wine vinegar, the fragrant and sweetness of the vegetables, and the mellow umami and richness of the Fujinosuke salmon all come together in a masterful combination.
The wood-fire roasted pork is topped with eggplant risoni pasta, a truly creative dish created by a Japanese craftsman! It is brimming with attention to detail.

The main course is wild game. Ezo deer from Yamanashi Prefecture, roasted and stewed. The roast is tender but still has a firm meaty texture, while the stewed version has the strength of the venison from its loose fibers. Both are equally delicious! The brown sauce, made with plenty of venison stock, is also excellent.

The course ends with a parfait of Kyoho grapes, chestnuts, and pistachios. The ginger spice cookies bring a refreshing aroma and a moderate spiciness, perfect for adults to enjoy.

Since we were there, we decided to add a self-serve s'mores set outside.
Why not immerse yourself in this special "space" while gazing blankly at the flickering flames, with a sweet and slightly fragrant s'more in one hand?