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Cuisine

Cuisine

Kaiseki Course(Available all year)

This Kaiseki Course allows guests to savor the specially curated flavors of each season.
You can enjoy dishes that embody the consummate skills of our Japanese chefs in the comfort of a private dining area.

Matsuba Crab Kaiseki Course(Available in winter only)

The Matsuba crab is known as the “king of flavors” in Japan.
Fresh Matsuba crabs have delicate, snow-white flesh whose subtle sweetness melts in your mouth.
Matsuba crab fishing commences in November every year and ends in March.
Matsuba crabs caught in the Sea of Japan are highly prized in the same way branded goods are.

Local specialty dishes

  • Seafood stone-grilled dish

    Seafood stone-grilled dish

    This dish features ingredients such as spear squid, shrimps, abalone, and branded Wagyu beef which are served after being grilled over a hot stone. The secret dashi stock used in the dish enhances the natural flavors of the ingredients.

  • Korayaki (Grilled crab in shell)

    Korayaki (Grilled crab in shell)

    Korayaki is the way crabs are enjoyed by crab fishermen who know the most delicious method to prepare crabs.
    These crabs are grilled over charcoal and served hot.
    It is recommended to finish the meal with some “crab kora wine.”
    The umami notes of the crab from its shell will blend into the Japanese sake and give rise to an exceptional combination of flavors.

  • Cream soup with Mosa shrimps and crab

    Cream soup with Mosa shrimps and crab

    Mosa shrimps are also known as “phantom shrimps” since they are difficult to keep fresh and can only be found here.
    This rich and creamy soup captures the delicious flavors of Mosa shrimps and crab which dance in your mouth.

    Additional charge: 1,500 yen (excluding tax)

  • Matsuba crab sashimi

    Matsuba crab sashimi

    This crab sashimi is prepared by removing the crab’s outer shell and rinsing it with cold water to extract the delicate meat that resembles a flower in full bloom. The crab meat which has been tempered by the force of the waves in the Sea of Japan has a subtle flavor that is nevertheless unforgettably delicious.

Dining Areas Private-room Dining Area

Dining Areas Private-room Dining Area
  • Dining Areas Private-room Dining Area
  • Dining Areas Private-room Dining Area
  • Dining Areas Private-room Dining Area

This dining area with private rooms was designed by Katsu Yamamoto, who is known as the father of Japanese architecture.
The dining area celebrates traditional Japanese aesthetics and is the perfect site for guests to enjoy a relaxing meal in a private setting.

Dining Areas Live-grill Dining Kitchen

Live-grill Dining Kitchen
  • Live-grill Dining Kitchen
  • Live-grill Dining Kitchen
  • Live-grill Dining Kitchen

At the live-grill dining kitchen, guests can enjoy grilled dishes freshly prepared by the chef over the scorching flame of Binchotan charcoal, including local specialties such as branded beef, Matsuba crab, rock oysters, etc.