Yamada

Monkfish liver with Mediterranean red shrimp in kinome ponzu

A delicate, umami‑rich pairing of creamy monkfish liver and sweet shrimp, brightened by kinome ponzu

Chawanmushi topped with king crab and uni

A silky, savory steamed egg custard infused with truffle‑dashi, crowned with king crab and Hokkaido uni for luxurious umami depth

Chawanmushi (Alaskan king crab and foie gras)

Velvety steamed custard with luxurious king crab and foie gras

Sakizuke (monkfish liver & red shrimp with clams)

A delicate opener of Hokkaido monkfish liver simmered in sweet soy paired with Mediterranean red shrimp and spring clams, brightened with kinome ponzu

Grilled Wagyu course

Tender, richly marbled Wagyu grilled to highlight its natural flavor

Tsukuri (aged, smoked, marinated sashimi selection)

A refined sashimi course featuring fish that’s been aged, lightly smoked, or marinated to elevate texture and depth

Grilled A5 Wagyu (sakura leaf‑aged)

Fragrant A5 Wagyu aged with sakura leaf, grilled to a deep purplish‑pink that’s as visually stunning as it is tender

Donabe (Tsuyahime rice with firefly squid, ikura, uni)

Seasonal donabe rice studded with firefly squid and salmon roe, rich and briny

Clear soup (owan) with King crab dumplings

A refined clear soup featuring delicate King crab dumplings

Rice course with Maine lobster, sweet corn, and maitake mushrooms

A seasonal rice dish combining lobster, Nantucket corn, and earthy mushrooms

Wagashi dessert (hydrangea‑inspired sweet)

A miniature wagashi molded from white bean paste, adorned with agar jellies in hydrangea hues—delicate, textural, and visually poetic

Dessert trio (amazake ice cream, matcha tiramisu, red bean jelly)

A trio of refined desserts: creamy amazake ice cream, matcha tiramisu, and silky red bean jelly