A one-night-only Chef’s Table presented by Executive Chef Okawa, joined this time by Chef Shindo of hyakumi-an.
The course alternates between French and Japanese dishes, featuring seasonal and luxurious ingredients such as rock lobster, bluefin tuna, matsutake mushrooms, and Wagyu. Each dish is paired with wines carefully selected by our sommelier for an exceptional evening.

• * The prices include consumption tax and is subject to a 15% service charge.
• * The event will be held in Japanese only.

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Masumi Sparkling Origarami

Amuse
Savory egg custard, snow crab, lily bulb, yuzu
Perrier Jouët Grand Brut

Cold Appetizer
Autumn appetizer selection
Chrysanthemum greens with chrysanthemum blossoms, Purple sweet potato
Ankimo with ponzu, Persimmon Dengaku, Matsutake sushi
Makashivili Wine Cellar Rkatsiteli 2022, Georgia

Warm Appetizer
Okinawa Golden Agu pork shoulder confit
girolle mushrooms, ruby port sauce

Sashimi
Bluefin tuna, Rock lobster, White fish, Blue-backed fish, Spear squid
Crozes-Hermitage Blanc Les Meysonniers 2022, M.Chapoutier

Fish
Grouper and mushroom duxelles wrapped in puff pastry, truffle sauce

Hot Dish
Deep-fried prawn-wrapped cherry tomato, sakura shrimp cream miso sauce
Eel tempura, salmon roe
Cloudline Pinot Noir Willamette Valley 2023

Granita
White wine and Mandarin orange granita

Meat
Grilled Japanese beef tenderloin
black pepper, red wine and raisin sauce
Chateau Talbot (Saint-Julien 4eme Grand Cru Classe) 2005

Rice
Pot-cooked Pacific saury rice
Miso Soup, Japanese pickles

Dessert
Hojicha Crème Brûlée
Japanese chestnut Mont Blanc

Coffee or tea