Inspired by the term “kiyose,” a dictionary of seasonal, intentional language that shines through in the art of traditional Japanese poetry, the restaurant puts the spotlight on Japan’s seasons in their best form yet.
Every dish showcases a one-of-a-kind story stemmed from the seasonal harvest of choice – told the kappo way. Each unique menu is artfully created much like a seasonal poem by Head Chef Shimpei Taniguchi with his own style of Omakase in mind.
