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soup delivered in a teapot with bowl

each piece of service is carefully and artfully considered

Kaiseki
Late Summer 2025
 

Crispy Angel Shrimp
sweet corn purée, edamame
天使海老薄衣揚げ 玉蜀黍すり流し 枝豆

Seasonal Hassun
Hokkaido scallop, zucchini with italian caviar. Simmered wagyu beef tendon ‘nikogori’, grated daikon with ponzu, shiso. Salmon with estate grown cucumber, egg yolk vinegar. Tomato jelly with hokkaido sea urchin. White Grapes and figs with tofu dressing.
北海道産帆立とズッキーニのマリネ キャビア 和牛すじ肉煮凝りおろしポン酢 大葉 トマト羹 北海道産雲丹 サーモンと胡瓜 黄身酢 白葡萄と無花果の白和え

Aomori Ezo-Abalone Owan
signature dashi broth, estate grown eggplant, japanese yam, spinach and ginger
青森産蝦夷鮑 酒煎りのお椀 ケンゾーエステイトで採れた茄子 長芋 法蓮草 つゆ生姜

Oita Sea Bream Sashimi
shishito pepper, myoga ginger and smoked soy sauce
大分産真鯛昆布〆のお造り 獅子唐 茗荷 燻製醤油

Yamaguchi Tilefish Teriyaki snap peas
山口産甘鯛の照り焼き スナップエンドウ

Simmered Nagasaki Sea Eel burdock root and crispy kale
長崎産煮穴子炙り 牛蒡きんぴら ケール

Slow-roasted A5 Wagyu Tenderloin Okakiage
brussels sprouts, maitake mushroom sauce
A5 和牛テンダーロインおかき揚げ 芽キャベツ 豆鼓と舞茸の餡

Chef’s Selection of Sushi
served with red miso soup
料理長特選寿司 赤だし

Chef’s Featured Desserts
本日のデザート三種

$295.00
Service included
See wine list for pairing additions

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