Cool breeze and beautiful autumn colors herald the arrival of a vibrant array of Japanese produce. And Executive Chef Takeda Morihiro cannot wait to share with you some of his favorite ingredients.
Teapot soup is the comfort food of autumn. To create this classic dish, conger pike, Japanese tiger prawn and matsutake are slowly steamed in an earthenware teapot, resulting in a clear broth that is packed with the wonderful flavors of each ingredient.
In the clear streams of Wakayama, sweetfish are ready to spawn and you can taste this roe-bearing delicacy in the Hassun. Salmon, laden with eggs, also return to the rivers of Japan to breed, giving gourmets a small window to enjoy the beautiful fish in their prime.
There are many more seasonal ingredients on the menu to delight your senses. Reserve your table now.
Nagatsuki Kaiseki $1,380 per person
Available Period: 17:30 – 22:00, closed on every Monday
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