MIGAKU

Chef Migaku Inaba shapes the meal through techniques honed in Shizuoka and at hotel Kiyomizu, work recognized in Japan with the Minister of Agriculture, Forestry, and Fisheries Award. The dining experience unfolds as a creative sequence centered on fresh seasonal fish and meticulous presentation. An early anchor is the zensai of bite-sized seasonal dishes, introducing the meal with contrasting textures and flavors. Accompanied by attentive, hands-on hospitality, the multi-course progression is one diners frequently reserve for special occasions.