[Celebration Course] Seasonal Delights Prepared for a Special Occasion... (Course + Drink + Dessert Plate (Available for reservations from 11/1 onward))

About Course Menu

■For the selectable one drink, please choose from the following: Sparkling wine / Draft beer / Red or white wine by the glass / Fruit liqueur / Highball / Soft drink 　　 [This course is available for anniversaries, birthdays, and other celebrations.] ■■■■■■■■■■■■■■■■■■■■■■■■■■■■■■■■■ ※Please enter the message to be written on the plate in the comment section※ ■■■■■■■■■■■■■■■■■■■■■■■■■■■■■■■■■ <Seasonal Celebration> Celebration Course Yayoi (March) To enjoy ingredients at their seasonal peak is to savor the very moment in which they are alive. In Japanese cuisine, celebratory rituals have long been rooted in the tradition of offering seasonal ingredients to the gods. This course is inspired by our other point of pride, the seasonal hassun assortment, arranged here as a celebratory course, and may be enjoyed with a toast and an elegant dessert presentation. Featuring smaller portions with a greater variety of dishes, it is especially popular among women. The mountains begin to bloom and take on color as cherry blossom season arrives. With a welcome toast and a spring picnic-style assortment of sakura-inspired appetizers presented in a furoshiki-wrapped box, you can almost hear the footsteps of spring. Broad beans, butterbur sprouts, and other mountain vegetables offer their distinctive aroma and pleasant bitterness, beautifully harmonized with sesame oil for the first delight of spring. The gentle sweetness of domestic bamboo shoots is deeply satisfying. Clams and oysters are plump and rich, leaving a lingering impression. Sakura shrimp and icefish, when lightly coated and fried, concentrate their fragrance and umami into exquisite bites. Not only visually, but also on the palate, this course lets you fully experience the season. Cast away the shadow of corona and savor the flavors of this very moment at their seasonal peak. Let us celebrate with all five senses while embracing the Japanese spirit of harmony and the beauty of the seasons. The masterful technique presented with confidence by Isshinkai, Japan’s only culinary association specializing in tempura, is backed by a history of 115 years since its founding. Seasonal Edo-style tempura is here.