【선택 가능한 가이세키 코스】자라×대게 호화 콜라보 코스 (Course Only (Limited Time))

코스 정보

Deluxe! Soft-Shell Turtle and Snow Crab Course Our head chef, Yoshinori Sugaya, formerly served as the executive chef at the renowned Kagaya. He is a director of the Tokyo Culinary Skills Association and an instructor at the National Japan Culinary Skills Federation, boasting 25 years of dedication to the culinary arts. Every morning, he personally selects fresh, seasonal fish from Toyosu Market. Our specially selected wasabi is sourced from Yoshiwa, Hiroshima. By carefully selecting and preparing seasonal ingredients with the utmost care, we offer exquisite dishes that you can only savor at Sugaya.