A Rare Taste of Wild Japanese Eel

Featured Offers

2026/07/08

Executive Chef Nobuhiro Yoshida presents a limited-time kaiseki experience centered on the exceptionally rare wild Japanese eel from Lake Ogawara in Aomori Prefecture. Prized for its remarkable quality and generous size, the eel is showcased through a variety of traditional preparations, including delicate Shirayaki (grilled without sauce), crisp tempura, and classic Kabayaki, each highlighting its distinctive flavor and texture.

The menu is further enriched with fresh seafood sourced directly from trusted local fishermen and premium softshell turtle from Aomori, celebrating the region’s abundant natural bounty. Thoughtfully curated pairings of Aomori sake and carefully selected Japanese wines complement each course, while elegant seasonal tableware reflects the refined beauty of Japanese summer.

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Seasonal Kaiseki “Katsuki“

Period : Thursday, August 6 – Tuesday, September 1, 2026
Availability : Closed on Wednesdays
Limited to ten guests per day
Hours : Lunch: 11:30 AM – 2:30 PM (Last Order) /
Dinner: 5:30 PM – 9:00 PM (Last Order)
Price : JPY 36,300 per person
Inclusive of consumption tax and subject to a 15% service charge.

<Menu>

Appetizer
Soft-shell turtle aspic with gently simmered eel, grated yam, and fine ginger.

Amuse
Grilled Kabayaki eel with burdock rice, finished with aromatic kinome leaves

Clear Soup
Seasonal fish from Suruga Bay in a delicate clear broth with white taro stem, mitsuba, okra, and green yuzu

Shirayaki
Shirayaki (wild eel grilled without sauce), served with fresh wasabi and roasted Fushimi peppers

Sashimi
Seasonal sashimi selection featuring white fish from Owase, fresh catch from Suruga Bay, and bigfin reef squid, accompanied by fresh seaweed, myoga ginger, cucumber, and wasabi

Fried Course
Lightly fried wild eel and Kyoto Yamashina eggplant, served in a delicate dashi broth with fragrant Japanese sansho pepper

Palate Cleanser
Akita junsai (watershield) with lightly seared scallop, cucumber, young lotus root, yuzu, and a delicate vinegar dressing.

Hot Dish
Wild eel hot pot with hiryuzu (Japanese tofu fritter), winter melon, Kujo leek, burdock root, and cracked black pepper.

Rice Course
Chilled somen noodles with grilled Kabayaki eel and Lake Ogawara freshwater clams in a fragrant clam broth, garnished with myoga ginger, cucumber, shredded leek, toasted sesame, and fresh ginger.

Dessert
Tomato sorbet with watermelon, sparkling cider, and fresh mint

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