Tasting the seasons from our cuisine.
Our main chef, Yoshinori Aramaki, comes from a very traditional Japanese restaurant in Kyoto that has been in operation for over 90 years. You can enjoy the specially selected seasonal ingredients throughout the course for both the usual four seasons and the twelve traditional Japanese seasons. For example, early spring is referred to as “kisaragi”, mid-spring is “yayoi”, and late spring is “uzuki”. Likewise, the other traditional seasons are broken up into three parts. For each of the twelve seasons only perfect ingredients are sampled. After enjoying the food and sake pairing there will be a tea service where you can enjoy homemade sweets with matcha green tea. Please enjoy our Japanese kaiseki cuisine in its native Kyoto style. Every season, we are constantly developing new ways to bring the most authentic Japanese dining experience for you to enjoy.More