The current composition
The Kaiseki
Nine courses served in the order below, in a single seating. The dishes shift with the market — what you read here is this week’s sequence, not a fixed menu.
Prices are per guest and exclude service. One sequence is served per seating; substitutions are not available. See our dining notes for dietary accommodations.
- Sakizuke先付
Petai, sea urchin, yuzu kosho
The first taste. Bitter, briny, bright.
- Owan椀物
Bunga kantan clear broth, kampachi
A soup course, drunk before it is eaten.
- Mukouzuke向付
Otak-otak spiced toro, shiso, calamansi
Sashimi, cut to the grain of the fish.
- Yakimono焼物
Charcoal Sarawak pepper wagyu, belacan butter
Grilled over binchotan, brought straight to the counter.
- Takiawase炊合せ
Braised abalone, kombu, kailan
Simmered separately, plated together.
- Su-zakana酢肴
Pickled nashi, ginger flower, rice vinegar
A small, sharp reset before the rice.
- Gohan御飯
Claypot koshihikari, salted egg yolk, ikura
Rice, cooked to order, finished at the table.
- Kounomono香の物
House pickles, three ways
Served alongside the rice, not after it.
- Mizumono水物
Gula melaka kuromitsu, hojicha, black sesame
The last course. Something sweet, something warm.