Limited to 50 meals per day, Seasonal Kaiseki "Spring" Plan now available

We will start offering a plan featuring the seasonal kaiseki "Spring" that makes abundant use of spring ingredients from February 7 (Friday).
The seasonal kaiseki "Spring" is limited to 50 servings per day, and
includes a pre-meal cocktail of yuzu, hotaru ika marinated in soy sauce, anago sushi, sakura sea bream and sayori sashimi, clam steamed in sake,
tempura of wild vegetables, a platter of hairy crab, seafood shabu-shabu, new bamboo shoot rice,
and dessert such as crème brûlée.

The seasonal kaiseki "Spring" is a new menu created by Executive Chef Takashi Tanaka, who was awarded the "Minister of Health, Labour and Welfare Award for Contributions to Culinary Services" in the 6th year of Reiwa.