Omakase Dinners
Experience a bespoke dining collaboration between Michelin-distinguished chef Yannick Alléno and sushi expert Itaru Yasuda. These innovative course menus combine the artistry of sushi and French cuisine, featuring carefully selected ingredients such as caviar and truffles.
Omakase
JPY 38,000 per person
- Emotions
- Dashi Royale – Sake-Poached Mussel, Crispy Potato Seaweed Arlette
- Endive Salad with Marinated Radicchio
- Scallop Tartare with Sake Lees and Caviar
- Sea Urchin with Panko Garlic Crust and Citrus Zest
- Sashimi
- Collection of Nigiri
- Tofu
- Flamed-Kissed Ebi with Crispy Seaweed
- Land and Sea Consommé
- Amami
- Tang Yuan with Pineapple Lemongrass Broth
- Azuki Buckwheat Crispy Crêpes
- Amazake Ice Cream – Barley Caramel, Seaweed Jelly
- Crispy Seaweed Mille-Feuille with Jasmine Cream
- Sustainable Cold Brew Coffee
Tour of Japan
Celebrate Japan’s finest sake and craft beer each month, curated under the guidance of Head Sommelier Makoto Kido, one of the few meiyo kikisake-shi (honorary sake experts) in Japan. The experience is elevated by Supervising Chef Yannick Alléno and Sushi Chef Itaru Yasuda, featuring an omakase menu that showcases the season’s finest ingredients. Beverage selections are served with nigiri omakase.
JPY 55,000
- January: Mie Prefecture
- Mie's sake, with its gentle yet deep flavour, complements the culinary culture of Ise-Shima. We offer sake that brings out the gentle aroma and rich flavour of rice, as well as craft beer made using authentic methods.
- Available through January 31
- Nabana no Sato Nagashima Craft Beer
- Kankobai Junmai Ginjo Shirokuma
- Zaku Junmai Ginjo Hiyaoroshi
- Sakaiya Hachibei Freshly Squeezed Junmai Sake
- Taki Jiman Junmai Nigori Namasake
- Jikon Tokubetsu Junmai Pasteurized
- February: Gifu Prefecture
- Gifu’s sake is nurtured by pristine water and rich natural surroundings, offering both clarity and depth. We have prepared Japanese sake that highlights the clean umami of rice, alongside craft beers with distinctive flavours.
- Available February 1 – 28
- Hida Craft Beer
- THE NIGHT WALKER Junmai Daiginjo Unfiltered Nama Genshu
- Ebi to Kani to Kidoki Hotate Junmai Daiginjo Unfiltered Nama Genshu
- Reisen Junmai Ginjo Hida Homare Hatsushibori Nama
- Reisen Daiginjo Ranjatai
- Reisen Junmai Daiginjo Nakagumi Genshu Masamune
Valentine’s Day Dinner – Omakase with Ruinart Rosé
Celebrate Valentine’s Day with a seasonal chef’s omakase course, paired with Ruinart Rosé Champagne.
JPY 42,000
- Emotion
- Marinated Tuna with Red Vinegar and Sesame Butter
- Sea Urchin Coral in Ginger Mayonnaise Sauce
- Red Endive Salad
- Mussels from Monsieur Morisseau in Sake Broth
- Steamed Crab on Delicate Sake Royale
- Sashimi
- Collection of Nigiri
- Tofu
- Iseebi Temari with Vanilla, Celery and Turnip Royale
- Land and Sea Consommé
- Amamis
- Sea Lettuce with Citrus
- Pear and Crystallized Shiso
- Truffle Soufflé Mochi
- Crispy Seaweed Mille-Feuille with Jasmine Cream and Sustainable Cold Brew Coffee
Menu Rencontre
JPY 30,000 per person
- Emotions
- Dashi Royale – Sake-Poached Mussel, Crispy Potato Seaweed Arlette
- Endive Salad with Marinated Radicchio
- Sea Urchin with Panko Garlic Crust and Citrus Zest
- Collection of Nigiri
- Tofu
- Land and Sea Consommé
- Amami
- Tang Yuan with Pineapple Lemongrass Broth
- Amazake Ice Cream – Barley Caramel, Seaweed jelly
- Crispy Seaweed Mille-Feuille with Jasmine Cream
- Sustainable Cold Brew Coffee