KAISEKI-STYLE JOURNEY

The Autumn
Experience

A meticulous sequence of 18 courses, curated to reflect the fleeting beauty of the micro-seasons.

Sakizuke

Seasonal Sashimi

Wild-caught Kinmedai slightly torched with binchotan charcoal, served with fresh wasabi root from Shizuoka and aged soy reduction.

Yakimono

Freshwater Unagi lacquered with a 50-year-old master sauce, crisp skin and tender flesh infused with the scent of white oak.

Shiizakana

Miyazaki beef tenderloin, lightly seared and served with fermented black garlic purée and seasonal mountain vegetables.

wine_bar PAIRING SUGGESTION

"2018 Domaine de la Romanée-Conti. The structured tannins and dark fruit notes balance the intense marbling of the beef."