Overview
- Guests can choose a full omakase, a lighter semi-course format, or a vegetarian path.
- The experience opens with Ichiju Sansai options such as kombu-cured sea bream with gold leaf, lightly fried tofu in white miso, or spring vegetables with salmon roe.
- Middle courses highlight seafood with dishes like charcoal-grilled razor clam with Spanish mackerel and a Spring Hanami Hassun platter of miso-grilled flounder, sushi, tamagoyaki, and simmered vegetables.
- Main selections include crisp tempura of Japanese Black Wagyu, a char-grilled Wagyu sirloin upgrade, or fan-shaped white shrimp tempura, with a deep-fried vegetable skewer assortment for vegetarians.
- A rice course of pressed eel sushi and red miso soup leads to a dessert trio served with tableside-whisked matcha, with curated sake and wine pairings in a five-room setting where reservations are recommended.