【Chef's Special Kaiseki】A special dish prepared using the finest ingredients available on the day. (Course (Limited to 12 people due to special menu))

63,250 JPY(tax included)

Card Payment for Cancellation Fee

【Chef's Special Kaiseki】A special dish prepared using the finest ingredients available on the day.

About Course Menu

Chef's Choice Kaiseki Course "50,000 yen (tax and service charge not included)" This special meal is prepared using the finest ingredients available on the day. Enjoy the seasonal ingredients to the fullest. In a private room with a sunken kotatsu, offering a panoramic view of the Japanese garden surrounded by seasonal trees, enjoy the supreme kaiseki cuisine meticulously crafted by the chef. *Due to the nature of this special meal, reservations are accepted for up to 12 guests.

Menu

Example of a March Menu Appetizers - Fugu Shumai with karasumi powder, herring kelp roll, pickled myoga - Kelp-marinated red snapper, firefly squid, sakura trout cooked in oil - Sushi with shrimp, snap peas, and egg yolk, mimolette cheese Small Bowl - Butterbur and kogomi with black sesame dressing Nabe - Beef broth with moon bear meat, boar meat, Japanese parsley, garland chrysanthemum, trefoil Sashimi - Fugu sashimi and tuna with mustard-flavored nanohana - Zuwai crab sashimi Grilled Dish - Charcoal-grilled zuwai crab (matsuba crab from Kasumi Fishing Port, Hyogo Prefecture) Fried Dish - Deep-fried fugu, grilled fugu shirako Rice Dish - Fugu and zuwai crab rice porridge Dessert - Chai ice cream with quince sauce and strawberries, kumquat jelly, petite dumpling with puyo, kadaif meringue cookie *The menu is the chef's choice, and serves as a guideline only.

Confirmation details

*There is limited parking available, so please use public transportation or nearby coin-operated parking (at the customer's expense). *As the reservation date approaches, please understand that we will contact you by phone for confirmation. *Due to the special nature of the cuisine, reservations are limited to up to 12 guests.

Reserve this course

Date