Kaiseki

All three elements of fresh materials, chef’s skills, and gorgeous plats are absolutely necessary for consistence of perfect seasonal foods. In the kitchen, water tank is set to keep seasonal seafood fresh. For plates, we select the pottery made by famous ceramists from Bizen and Arita. In the mid May to the end of August, Ayu is in the best season. Fresh Ayu, caught in Kano river, will be served for you with different kinds of cooking recipes such as grilled fish and Sushi. In the fall, Matsutake is in the best season, and in the winter, Fugu is in the best season. Seasonal foods are described as ‘ the season sparkles with on the plate’