The Early Spring
Kaiseki Menu Experience

MARCH 1 - 31

From March 1 to 31, indulge in a seven-course Early Spring Kaiseki Menu curated by Chef de Cuisine Michael Acero. The experience begins with an elegant Wagyu Tartare amuse, followed by a refined sashimi course featuring Akami, Atlantic Salmon, Hotaru Ika with saikyo yuzu miso and Rainbow Goma-ae, Kobujime Hirame, and Botan Ebi with taranome. A beautifully composed Hassun course follows, showcasing Black Olive Soil with garden vegetables, BBQ Hokkaido scallops with dashi corn cream, and lobster with yuzu ponzu salsa.

Guests will then enjoy Pan Roasted Halibut with tororo kombu velouté, charred negi, and kabu, before moving into a signature sushi course featuring Ika Somen with Uni and kinome in tsuyu dashi, Kohada Shime, Chutoro, Shima Aji, and Sakura Dai.

The entrée highlights premium A5 Japanese Wagyu with black garlic purée, mustard jus, and confit onion. The menu concludes with a refreshing Yuzu Parfait featuring yuzu ice cream, yuzu cream, mascarpone cream, chocolate cookie crumble, and candied yuzu.

The Early Spring Kaiseki Menu is priced at $175 per guest, with an optional Premium Wine & Sake Pairing available for $55. Reserve your table and experience the art of Aburi cuisine this March.