Menu Seasonal Theme
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.
Our menu may vary daily based on seasonal availability.
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.
Maine lobster (in place of eel) +26
The Harvest
SELECTION
175
A five-course prix fixe menu composed of your selections from 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
昆布締め
YU NO KOBUJIME
Kombu-infused A5 wagyu tataki from Kumamoto Prefecture, jidori egg yolk cured in Haccho miso, karasumi, burdock purée, and crispy Tokyo scallion
雑炊
ZŌSUI
eight-grain Japanese rice risotto and Shirasu, river seaweed aroma, Shungiku pesto, crunchy plums
ロブスター
LOBSTER
Butter-poached Maine lobster, lobster cream, wagyu jerky, figs, and Muscat grapes
+22
鮑そうめん
AWABI SŌMEN
Steamed aka-awabi, Chiba Prefecture, abalone liver and Hokkaido uni sauce, sōmen noodles
+38
ENTRÉE
DRY-AGED MOSAIC of GUINEA FOWL
ホロホロ鳥
Yakitori selection: breast, tenderloin, thigh, tsukune with egg yolk sauce, torikawa with yuzu kosho, maitake mushrooms, and winter scallion
Chef’s selection: wing, chicken shoulder, and mountain yam with red shiso gel
うなぎ
UNAGI NO KABAYAKI
Kabayaki-style eel from Aichi Prefecture, sansho emulsion, karashi miso sauce, kabayaki sauce, cucumber pickles, marinated turnip, mashed potato, and shiso flower
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 the peak of the season and ripened to perfection, these delicacies are cut and encased in Champagne jelly and garnished with a mix of herb buds. Accompanying the dish is a refreshing persimmon sorbet, served on three sauces: mint, apricot, and persimmon.
KURI
Chestnut
栗
Sweet, fragrant chestnuts are paired with hojicha sponge cake, poached pears, and chestnut-and-rum cream, with pear and fromage blanc ice cream served on the side.
Culinary Director: Tadaaki Ishizaki
Executive Chef: Shuji Furukawa
Executive Baker: Daichi Ebato
Executive Pastry Chef: Allen Cheung