Chef Takeshi Sugisawa of Kyoto's renowned restaurant "SEN" and Chef Akizaki of the kaiseki restaurant "Ryozen" collaborate to showcase the beauty of Japanese hospitality through space, tableware, and cuisine. Experience the ultimate Japanese culinary masterpiece, available only here.

Period: March 28, 2025 (Friday) – May 6, 2025 (Tuesday, Holiday) only Satusday, Friday and Holiday
Time: 12:30 (Simultaneous Start)
Number of seats: 8 seats (Counter seats)

【Sweets】
Strawberry and Citrus with Honey Jelly
Strawberry Sauce with Yogurt
Strawberry Cream Tart
Strawberry and Chocolate Pie
Strawberry Roll Cake
Strawberry with Tofu Cream
Strawberry Daifuku
Strawberry and Red Beans Paste Monaka
Strawberry Domyoji Mochi
Strawberry Spring Roll

【Savory】
Salmon Sushi
Crab and Egg Sandwich
Canola Flower Rolled Prosciutto
Sea Bream Rice Cracker
Grilled Kyoto Wheat Gluten with 3 Kinds of Sauces

Strawberry sweets 5 kinds and one drink set menu.

【Sweets】
Comparison Tasting, Matcha and Hojicha Sweets Produced by Furukawa Seicha
Matcha Chocolate & Hojicha Chocolate
Matcha Cream Cocoa Tart & Hojicha Cream Pie Tart
Macha Paste Dorayaki & Hojicha Paste Dorayaki

Matcha Mousse
Matcha Agar Jelly Anmitsu
Matcha Sablé
Matcha Roll Cake
Matcha Boro

【Savory】
Mini Dango Grilled on Charcoal with 3 Kinds of Soy Sauces (Matcha, Nori Seaweed, Sea Urchin)
Kyoto Pork Sandwich
Horse Mackerel Matsumae Sushi
Taro Stem with Tofu Sauce
Young Sweetfish with Tade Miso
Simmered Octopus
Sashimi Jellyfish and Cucumber

Matcha sweets and one drink set menu.

Chef Takeshi Sugisawa of Kyoto's renowned restaurant "SEN" and Chef Akizaki of the kaiseki restaurant "Ryozen" collaborate to showcase the beauty of Japanese hospitality through space, tableware, and cuisine. Experience the ultimate Japanese culinary masterpiece, available only here.

Period: March 28, 2025 (Friday) – May 6, 2025 (Tuesday, Holiday)
Time: 19:00 (Simultaneous Start)
Number of seats: 8 seats (Counter seats)

This menu is from March 4th.

【APPETIZER】Canola Flower Rolled Prosciutto, Deep-Fried Asparagus, Shinshu Salmon Sakura Sushi, Firefly Squid and Udo with Yolk Vinegar, Simmered Roe with Ginger, Sakura Yam, Prawn and Salmon Roe

【SOUP】Sea Bream, Wheat Gluten, Kogomi, Radish, Carrot, Leaf Bed

【Sashimi】2 kinds, Soy Sauce with Rice Malt, Onion Dressing

【GRILLED】Kuroge Wagyu Fillet, Alpine Leek, Potato, Snap Peas, Black Chili Pepper and Salt, Wasabi, Akegarashi

【VINEGARED】Fried Scallop, Spinach, Rdish, Grated Yuzu, Tosa Vinegar Jelly

【SIMMERED】Steamed Egg Custard with Onion, Sea Urchin, Green Beans, Dried Seaweed, Starchy Sauce

【RICE】Steamed Rice with Sakura Shrimp and Bamboo Shoot, Rosy Seabass, Miso Soup, Japanese Pickles

【DESSERT】Sakura Ice Cream with Monaka, Fruits (2 Kinds)

This menu is from May 7th.

【APPETIZER】Young Sweetfish with Tade-Miso, Horse Mackerel Matsumae Sushi, Soft-boiled Octopus with Yolk Vinegar, Plum Somen Noodles, Taro Stem with Tofu Sauce, Jellyfish and Cucumber, Bamboo Leaf Wheat Gluten

【SOUP】Sea Bass, Dried Mullet Roe, Yuba, Junsai, Green beans, Plum Paste, Leaf Bud

【Sashimi】2 kinds, Soy Sauce with Rice Malt, Onion Dressing

【GRILLED】Kuroge Wagyu Fillet, Zucchini, Young Corn, Myoga Ginger, Black Chili Pepper and Salt, Wasabi, Akegarashi

【VINEGARED】Steamed Abalone and Sea Urchin, Lotus Root, Shiso

【SIMMERED】Spiny Lobster and Kamo Eggplant with Grated Radish, Domyoji Wheat Gluten, Asparagus, Green Onion, Yuzu

【RICE】Steamed Rice with Eel and Burdock, Egg Yolk Marinated in Soy Sauce, Tempura Flakes, Miso Soup, Japanese Pickles

【DESSERT】Matcha Agar Jelly with Rice Cake Ball, Kanoko Beans and Seasonal Fruits