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Looking Forward to Spring



Today, February 3rd, is Setsubun, which is the day that marks the beginning of spring according to the traditional lunar calendar.

Why not take this opportunity to think ahead toward spring?








We have had an unusually warm winter here in Japan, and kawazu-zakura (early blooming cherry blossoms) have already bloomed in our garden. As the seasons slowly shift, we are anticipating the arrival of spring ahead.




Once sakura (cherry blossoms) start to bloom, the sakura viewing and farewell gatherings are just around the corner, as March marks the end of the fiscal year for many companies.












This spring, along with the eighty-five sakura trees in our garden, we are ready to welcome our guests with diverse culinary options. There will be nourishing dishes made from naturally-farmed spring vegetables, free of chemical fertilizers and pesticides. We will be serving shojin ryori (vegan or vegetarian Buddhist cuisine) using traditional methods such as fermentation but adding a modern twist. For vegan or vegetarian guests, there are more options available than before, and for our Muslim guests, we are offering Halal dishes with designated seasonings.








Of course, we can prepare an entire event for you as well, curating the perfect venue and entertainment to complement your dining experience.

This will be the first spring of the Reiwa period. We hope you will visit Happo-en to cherish this momentous occasion.

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