Kibun

A chef's choice omakase course featuring seasonal ingredients. The menu changes based on the 'mood' of the day, offering a progression of sophisticated dishes.

A curated selection of 7 glasses of alcoholic beverages paired to complement the course meal. Includes approximately 380ml total.

A selection of wines available by the glass. Options typically vary to suit different tastes and dishes.

A curated selection of non-alcoholic beverages designed to pair with the course meal.

Various non-alcoholic drink options available a la carte.

Premium mineral water, available as either still or sparkling.

After-meal hot beverage selection including espresso, black tea, or herb tea.

A dish featuring Sumi-ika (golden cuttlefish) paired with cucumber and yogurt. Expect a fresh and slightly tangy flavor profile with interesting textural contrast.

Seasonal bamboo shoots served with Hanasansho (fragrant sansho flower pepper), Parmesan cheese, and shallot vinegar. A savory dish with aromatic Japanese pepper notes.

White asparagus paired with sea urchin (Uni) from Hokkaido. Combines the sweetness of asparagus with the rich, creamy umami of fresh uni.

Kyoto-style rod-pressed sushi featuring mackerel (Saba), green onion, and daikon radish. A traditional dish with cured fish flavor balanced by refreshing vegetables.

Spear squid with roe served with pickled cabbage. Offers a unique texture from the roe and a bright, acidic kick from the pickles.

Silver pomfret (Managatsuo) served with canola flowers and a cold blood orange cream. A delicate fish dish with citrusy and floral accents.

Pigeon from Racan served with beans from Noto Takano Farm and a salad. A rich meat course featuring game bird and high-quality vegetables.

A dessert tart made with Tonka bean and chocolate, served with ice cream scented with red pine (Akamatsu). Rich and aromatic with unique woody notes.