Kaiseki
- Aichi Pen Shell And Hokkaido Scallopsturnip, snap peas, red bell pepper and japanese sansho pepper leaves soy sauce
- Seasonal Hassunnagasaki grunt fish with cucumber vinegar, miyagi bluefin tuna akami with saikyo miso, blue shrimp with chopped japanese yam kabocha squash with wagyu miso and mandarin orange simmered sweet potatoes
- Aomori Greenling Owansignature dashi broth, eggplant, okra and pickled plum
- Seared Chiba First Catch Bonito Sashimiscallions, ginger, myoga ginger buds, broccoli sprouts and ponzu
- Canadian Lobster Okakiagestring beans and dashi infused sweet corn puree
- Red Miso Simmered Shizuoka Freshwater Eeljapanese taro, mizuna leaves, crispy spring roll skin and sansho pepper
- A5 Satsuma Wagyu Tenderloin Kuwayakigreen asparagus, grilled heirloom tomato, shiso leaves and kenzo estate "rindo" reduction with soy sauce
- Hokkaido Sea Urchin, Salmon Roe And Mediterranean Bluefin Tuna Toro Rice Bowlserved with red miso soup
- Chef's Featured Desserts
