Chef AZEUCHI trained in the art of Kaiseki Course cuisine in Japan for 16 years. Upon graduating culinary school, he began studying Kaiseki Course at a hotel. When he turned 27, he became sous- chef at Hotel Nogamiya. While there, he participated in a Tokushima Culinary Contest, where he won first prize. When he was 35 years old, he joined Tofu Kaiseki Restaurant as their head chef. During this time, he also studied French cuisine for 3 years, training under a Head Chef who had on- the-job experience working in a prestigious French fine dining restaurant. Chef Azeuchi quickly became the sous chef in the restaurant. When Japanese Crown Prince Naruhito - now known as "His Imperial Majesty the Emperor"- made a royal visit to Kagawa Prefecture, Chef Azeuchi entertained him with his beautiful dishes.
November is the Ise Ebi season. This delicate and delicious spiny lobster is frequently seen as a dish for celebrations or special occasions.
Join us as Chef Azeuchi crafts dishes featuring this special ingredient.
This month also features premium fish, Hokkaido Uni, and A5 wagyu flown in direct from Japan.
Nodoguro December Special
一人当たり$295.00
2024年12月1日〜2024年12月31日
To finish out the year on a high note, Chef Azeuchi has selected Nodoguro, Black Throated Sea Perch, as the Decenber special. Come see why this is such a sought after fish in Japan.
This month also features premium fish, Hokkaido Uni, and A5 wagyu flown in direct from Japan.
SHOU
一人当たり$210.00
複数の日付でご予約可能
Shou (pine) is the most luxurious Kaiseki menu with exclusive ingredients with the most variety.
Please note we can not accommodate - including vegetarian, vegan and gluten-free requests.
No refund if cancellation occurs less than 48 hours before the time of your reservation or if you don't show up.