This seasonal dinner course presents torafugu, a distinctive delicacy of the Japanese winter, thoughtfully prepared with refined technique. Finely sliced sashimi reveals a supple texture and subtle depth of flavor, achieved through precise knife work. The hot pot is served with a clear broth drawn from torafugu bones, complemented by selected seasonal vegetables, to bring forward the natural character of each ingredient. To finish, a traditional rice porridge offers a quietly satisfying finish, inviting guests to savor the concentrated flavors of the broth to the very last bite. Discover the essence of winter through this seasonal course.
Period: December 9 (Tue), 2025 – March 31 (Tue), 2026
Price: ¥35,200 (7-course menu)
*Prices are inclusive of taxes and excluding 15% service charge.
As spring unfolds, Kozue offers dishes shaped by peakseason ingredients—Kyoto bamboo shoots and wild yellowtail in March, followed by sakura shrimp and tilefish in April.
Enjoy Japanese cuisine that reflects the gentle arrival of spring.
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A seasonal dinner course featuring torafugu, a signature ingredient of the Japanese winter. Prepared with careful technique, the course highlights delicate sashimi and a hot pot enjoyed with a clear, flavorful broth, offering a refined expression of winter at Kozue.
