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.
Omakase
JPY 38,000 per person
- Emotions
- Amberjack Charcuterie
- Sea Urchin with Ginger Mayonnaise
- Onsen Tamago ''Badaboom'', Dashi Cucumber
- Sake Steamed Snow Crab
- Tagliatelle of Squid, Black Lemon and roasted Almond
- SASHIMI
- Chef’s selection of seasonal sashimi
- Collection of Nigiri
- Dashi Jelly with Gamberoni Shrimp Cream, Sorrel Sorbet
- Flamed-Kissed Ebi with Crispy Seaweed
- Land and Sea Consommé
- Amami
- Kuzu Mochi, Pineapple-Lemongrass Infusion
- Amazake Ice Cream, Gavotte Flower
- Aloe Vera Citrus Jelly and Its Refreshment
- Crispy Nori Chocolate and Sesame served with 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
- May: Kyoto
- Kyoto’s sake brewing is deeply rooted in its refined culinary culture, nurtured by pure underground water and carefully selected rice. These elegant brews are known for their smooth texture, delicate umami, and clean finish. We have curated a selection of Kyoto’s finest sake alongside distinctive craft beers that embody both tradition and innovation.
- Available May 1 - 31
- Tango Kingdom Brewery (Weizen / IPA / Pilsner)
- Sawaya Matsumoto Shuhari Junmai
- Sawaya Matsumoto Shuhari Yamada Nishiki Usunigori Namazake
- Ine Mankai
- Nichi Nichi Akitsu Yamada Nishiki
- Tomiou Junmai Daiginjo Namagenshu
- June: Fukuoka
- Blessed with a warm climate and abundant nature, Fukuoka’s sake is known for its balanced character—rich in rice umami yet smooth and approachable. Designed to pair beautifully with food, these selections reflect both the vibrancy and strength of Kyushu’s brewing tradition.
- Available June 1 - 30
- K’s Brewing (Brewmaster / Healing Time / Export IPA)
- Miinokotobuki Junmai Ginjo (Wine Yeast)
- Niwa no Uguisu Junmai Ginjo Arabashiri Nama
- Niwa no Uguisu Junmai Ginjo Nakagumi
- Tanaka Rokujugo Junmai
- Asahigiku Ayaka Tokubetsu Junmai
Menu Rencontre
JPY 30,000 per person
- Emotions
- Amberjack Charcuterie
- Sea Urchin with Ginger Mayonnaise
- Onsen Tamago''Badaboom'', Dashi Cucumber
- Tagliatelle of Squid, Black Lemon and Roasted Almond
- SASHIMI
- Chef’s selection of seasonal sashimi
- Collection of Nigiri
- Tofu
- Land and Sea Consommé
- Amami
- Kuzu Mochi, Pineapple, Lemongrass Infusion
- Amazake Ice Cream, Gavotte Flower
- Crispy Nori Chocolate and Sesame served with Sustainable Cold Brew Coffee