Introducing lunch crepes made with plenty of seasonal vegetables

Harunire Terrace is bathed in winter sunlight. "Hygge by ØC" has introduced lunch crepes, available only on weekdays.

The dough is made from pesticide-free whole wheat flour and is left to mature for about 10 days to develop a rich flavor.

The dish is made with plenty of seasonal vegetables and topped with juicy sausages from Kitayatsu Ham, made with free-range pork raised on the plateau, making it extremely satisfying. The special pickles and spiced mayonnaise add a touch of elegance, ensuring a satisfying taste with every bite.

Enjoy a hygge (comfortable place) moment with a nutritious lunch crepe.