Kisetsu no Kaiseki

Kobachi
shiro ninjin puree topped with ikura, kinoko yakibitashi, uni and white asparagus, bluefin tuna caviar toast

paired with JOKIGEN KIMOTO junmai daiginjo (Yamagata)

Madai Yuan Yaki Wanmori
marinated grilled sea bream with seasonal vegetables in a yuzu ankake broth

paired with TAMAGAWA KINSHO daiginjo (Kyoto)

Lobster Shabu Shabu
Maine lobster hot pot with a side of ponzu

paired with DEWAZAKURA CAPTAIN'S TABLE junmai daiginjo genshu(Yamagata)

Wagyu
Miyazaki A5 wagyu topped with summer truffles, plum asazuke, dashes of wagarashi ponzu and rokuzuke salt

paired with DASSAI 23 junmai daiginjo (Yamaguchi)

Temari Sushi
assortment of Kyoto style sushi seasoned with truffle soy

paired with BORN GOLD junmai daiginjo muroka (Fukui)

Dessert
Chef’s seasonal selection

paired with AMABUKI GINNO KURENAI junmai (Saga)