Hello everyone, my name is Toshiaki Konno, and I am the head chef at Till's.

With the arrival of spring, flowers and plants begin to bud, and nemophila flowers have started to bloom on the grounds.

The season has arrived when a pleasant breeze carries fragrances.

At Restaurant Tills, we aim to be a restaurant where you can truly experience the idea that "food is life."

True to its name, Till's, which means "to till" and "harvest," we offer a lunch buffet style meal featuring safe and secure ingredients sourced from our farm.

From carefully selected pork to free-range fertilized eggs rich in omega-3 antioxidants and other nutrients, to fresh, seasonal vegetables with great flavor and aroma, a variety of dishes and herbal teas using fragrant and multi-functional herbs, freshly baked bread from our boulanger using organic JAS certified organic wheat, and a variety of sweets from our patissier, additive-free charcuterie with a gentle and elegant taste that our workshop's artisans are proud of, rare lamb from our farm, rare honey, blueberries, and many other processed products!

In the future, we will be offering harmony events by talented musicians, tasting and pairing courses using seasonal ingredients, wine events, local gastronomy, and a more fulfilling café experience, so please look forward to it!

Our entire staff looks forward to welcoming you with heartfelt hospitality.

In addition, within the park you can enjoy seasonal flowers and trees, natural scenery, and the changing seasons.

Please enjoy it to the fullest!

Chef Toshiaki Konno of Till's