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  • Read the article: Horse Mackerel Kinuta Roll

    Horse Mackerel Kinuta Roll

    Based on the menu we normally serve our guests, since it's October we added a playful touch by styling the appetizer course as a whole to evoke the…

    • Fall
  • Read the article: Abalone Somen

    KKR Hotel Tokyo Japanese Restaurant Takehashi

    Abalone Somen

    From the themes of a heat-relief dish for summer and cold cuisine, this is an appetizer. For the abalone somen, since abalone prices have been rising…

    • Kaiseki cuisine
    • June
    • cute
    • Serves 1 · ¥358

    • Cook time 1 hr

  • Read the article: Young Sweetfish Oil-Sardine

    Kagurazaka Shozantei

    Young Sweetfish Oil-Sardine

    This is a sauce chosen by color—an expression through color. For this additional course, I came up with 'oil sardine' as a new way to enjoy sweetfish…

    • Kaiseki cuisine
    • May
    • mild and clean-tasting
    • Serves 1 · ¥540

    • Cook time 1 hr

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