The Japanese art of food.
Seasonal multi-course Kaiseki dining, October 2019.
A seasonal multi-course Kaiseki feast, with a Chef's Special lunch also available.
Simmered deep-fried Yuba, scallop with creamy tofu, matsutake mushroom with ponzu, braised saury and pressed red-bream sushi.
A clear Kuzu-based gravy with white sesame tofu, prawn, vegetables and chrysanthemum petals.
Red-wine poached fig with miso paste and red-wine sorbet.
Fish of the day, five kinds.
Char-grilled premium Hida wagyu beef and British ox tongue with bailing mushroom.
Sweet jellied bean paste with sesame and miso paste, served with ice cream.
Reserve your table for an unforgettable Kaiseki dining experience.