Eigikutei

Guests can choose between seating at the sushi bar or reserved dining tables, moving through multi-course formats that bridge raw and simmered traditions. Chef Minoru shapes the sushi kaiseki tasting menu with a procession of seasonal courses, while communal options include seafood yosenabe cooked with fresh vegetables and finished with rice porridge. A dedicated plant-based kaiseki draws on authentic Japanese herbs and produce, complemented by midweek gozen offerings in a room that balances relaxed warmth with reverence for the craft.