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NIINAMESAI
Niinamesai is an ancient Japanese harvest rite, rooted in gratitude for the season’s bounty. Its spirit continues through Naorai—the ceremonial sharing of offerings after the rite.
This course carries that tradition forward, expressing the season through ingredients at their peak, thoughtfully reimagined in new forms.
The Harvest,
TASTING
265
An eleven-course tasting menu crafted around today’s seasonal ingredients, thoughtfully composed to reflect the character and abundance of the season.
The Harvest,
SELECTION
175
A five-course prix fixe menu composed from your selections across today’s seasonal offerings, allowing you to shape your own expression of the season.
Opening Courses
鰯サラダ
IWASHI SALAD
salad-stuffed Nyubai-Iwashi, caviar, Shiso flower, Japanese eggplant and Yuzu sauce
牡蠣 白和え
KAKI SHIRAAE
persimmon and Shimeji mushroom gently dressed in a smooth tofu cream with caramelized nuts.
雑炊
ZŌSUI
eight-grain Japanese rice risotto and Shirasu, river seaweed aroma, Shungiku pesto, crunchy plums
鮑そうめん
AWABI SŌMEN
steamed Aka-Awabi, Chiba prefecture, abalone liver and Hokkaido Uni sauce, Somen noodle
昆布締め
Kombu infused A5 Wagyu-tataki, Kumamoto prefecture, Haccho-miso cured Jidori-egg yolk, Karasumi, burdock purée and crispy Tokyo scallion
YU NO KOBUJIME
あん肝
ANKIMO
Jidori-egg custard, Matsumaeduke, chive Bekko-an, Yuzu zest, Wasabi leaves
Entrée
Parts of Yakitori: breast, tenderloin, thigh, Tsukune with egg yolk sauce, Torikawa skin with Yuzukosho, Maitake mushroom, winter scallion
Today’s Chef Select: wing, chicken shoulder, mountain yam with red Shiso gel
Dry-Aged MOSAIC of GUINEA FOWL
ホロホロ鳥
うなぎ
Unagi No Kabayaki from Aichi prefecture, Sansho emulsion, Karashi-miso sauce, Kabayaki sauce, cucumber pickles, marinated turnip, mashed potato, Shiso flower
UNAGI NO KABAYAKI
AMADAI MATSUTAKE-DASHI
あま鯛
slow-cooked Amadai from Niigata prefecture, Matsutake écume, Matsutake and celeriac purée
Seasonal Sweets
KAKI
Persimmon
柿
Harvested at its peak season and ripened to perfection, these delicacies are cut and encased in a champagne jelly and garnished with a mix of herb buds. Accompanying the dish is a refreshing persimmon sorbet, served on 3 sauces of mint, apricot and persimmon.
KURI
Chestnut
栗
Sweet and fragrant chestnuts are paired with hojicha sponge cake, poached pears, a chestnut rum cream and served on the side, a fromage blanc pear ice cream
Culinary Director: Tadaaki Ishizaki
Executive Chef: Shuji Furukawa
Executive Baker: Daichi Ebato. Executive Pastry Chef: Allen Cheung