BLANC FUJI Launches Spring Limited Dinner Course to Savor with Colors and Aromas Starting April 1

BLANC Inc. (Headquarters: Minato-ku, Tokyo, CEO: Takuya Yamanaka), which produces and operates nature-coexistence hotels, will launch a spring limited dinner course at the firewood cooking restaurant 'Incense' inside 'BLANC FUJI' in Fujiyoshida City, Yamanashi Prefecture. The availability period is scheduled from April 1 (Wed), 2026, to mid-June 2026. Official Website & Reservations: https://blanc-fuji.com/ ## 〜BLANC FUJI: The Arrival of Spring, Savored with Colors and Aromas〜 Spring is a season when plants sprout, and even the wind and light shift softly. In this course, under the theme of 'Color and Aroma', we have carefully layered the fresh colors of spring ingredients and their delicately rising aromas into every dish. This is an expression based on BLANC FUJI's brand concept of 'Feeling nature with the five senses and experiencing the margins'. Seasonal Spanish mackerel, firefly squid, sakura shrimp, asparagus, Kai salmon, and the scent of cherry blossoms evoking spring. We have crafted a course that allows you to feel the arrival of spring through all five senses—not only the taste of the food but also the colors that catch your eye, the aromas that graze your nose, and the gentle warmth brought by the firewood. Please enjoy a spring culinary experience at BLANC FUJI, where your heart unwinds and your senses open in harmony with nature. ## BLANC FUJI Spring Limited Dinner Course ### - Terrine of Spanish Mackerel and Seasonal Vegetables with Herb Oil