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
- Marinated Tuna with Red Vinegar and Sesame Butter
- Mushroom “Marshmallow” Ponzu Gelée
- Red Endive Salad
- Gently Steamed Crab, Delicate Sake Royale
- Sashimi
- Collection of Nigiri
- Ise Ebi Temari, Vanilla and Celeriac Essence, served with Tofu Turnip Royale
- Land and Sea Consommé
- Amami
- Kuzu Mochi, Pineapple-Lemongrass Infusion
- Japanese Vacherin
- Truffle Soufflé Mochi
- Crispy Seaweed Mille-Feuille, 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 (honourary 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
- March: Ishikawa Prefecture
- Ishikawa’s sake is crafted with pure mountain water and cold‑weather brewing, resulting in smooth, full‑bodied flavours with gentle sweetness. We have selected sake that reflects this refined, centuries‑old brewing tradition and the region’s natural elegance.
- Available March 1–31
- Hyakumangoku Koshihikari Ale
- Joukigen junmaidaiginjo Kiss of Fire
- Tengumai yamahaijunmaidaiginjo ‘HAKU‘
- Tengumai yamahaigikomi ‘KOKU‘
- Masurao yamahaijunmai
- Noguchinaohikokenkyujo Kanagaso
- April: Hyogo Prefecture
- Hyogo’s sake is crafted from Miyamizu, born of lush mountains, and Yamada Nishiki, the king of sake rice. It is characterized by the spirit of Otoko-zake (masculine sake) – powerful and mellow, yet finishing with a sharp, crisp edge. These gems resonate with the soul of the Tanba Toji (expert brewers), who have supported the craft since ancient times, combined with the deep umami brewed by the local climate.
- Available April 1–30
- Awaji Beer Pilsner, Weizen, Pale Ale
- Okuharima junmaiginjo Harumachikogarete
- Banshuuikkon junmaiginjo Aisan Nama
- Kotsudumi Rojouhanaairi touka junmaisaiginjo
- Sensuke chokarakuchi junmaiginjo murokanamagenshu
- Fukiju Junmaidaiginjo
Menu Rencontre
JPY 30,000 per person
- Emotions
- Marinated Tuna with Red Vinegar and Sesame Butter
- Mushroom “Marshmallow” Ponzu Gelée
- Red Endive Salad
- Collection of Nigiri
- Tofu
- Land and Sea Consommé
- Amami
- Kuzu Mochi, Pineapple-Lemongrass Infusion
- Japanese Vacherin
- Crispy Seaweed Mille-Feuille with Jasmine Cream, Sustainable Cold Brew Coffee