We offer a teppanyaki lunch course using specially selected beef and carefully selected vegetables.
~ For celebrations and important milestone occasions ~ Anniversary package with lunch course and celebration cake We will prepare the cake with a message plate, so please let us know your desired message content in the comment box with about 20 characters.
We offer a teppanyaki lunch course using specially selected beef and carefully selected vegetables.
~ For celebrations and important milestone occasions ~ Anniversary package with lunch course and celebration cake We will prepare the cake with a message plate, so please let us know your desired message content in the comment box with about 20 characters.
Dec 26 - Dec 30, Jan 5 ~
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dinner
【WAJO】8-Course Dinner
We offer teppanyaki courses featuring premium seafood such as abalone, select beef, and carefully chosen vegetables.
Dec 26 - Dec 30, Jan 5 ~
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【SOUAN】— 7‑Course Lunch & Dinner
We offer teppanyaki courses featuring premium seafood such as abalone, specially selected beef, and carefully chosen vegetables.
Dec 26 - Dec 30, Jan 5 ~
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Kobe Beef Course
We offer a teppanyaki course featuring high-quality seafood such as abalone, Kobe beef, and carefully selected vegetables.
We offer teppanyaki courses featuring premium seafood such as abalone, specially selected beef, and carefully chosen vegetables.
~ For celebrations and important milestone occasions ~ Anniversary package with dinner course and celebration cake We will prepare the cake with a message plate, so please let us know your desired message content in the comment box with about 20 characters.
Dec 26 - Dec 30, Jan 5 ~
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Truffle Event Course
Jan 24
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Truffle event course + pairing included
Jan 24
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New Year
New Year TAIAN
For the amuse-bouche, three delicately arranged creations express Chef Ryuta Iizuka’s refined sense of Japanese elegance. This course features a starter inspired by traditional osechi, evoking the festive spirit of the New Year, alongside seasonal dishes that captures the subtle flavors and textures of winter.
Dec 31 - Jan 4
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New Year SOUAN（Lunch）
For the amuse-bouche, three delicately arranged creations express Chef Ryuta Iizuka’s refined sense of Japanese elegance. This course features a starter inspired by traditional osechi, evoking the festive spirit of the New Year, alongside seasonal dishes that captures the subtle flavors and textures of winter.
Dec 31 - Jan 4
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New Year WAJO
For the amuse-bouche, three delicately arranged creations express Chef Ryuta Iizuka’s refined sense of Japanese elegance. This course features a starter inspired by traditional osechi, evoking the festive spirit of the New Year, alongside seasonal dishes that captures the subtle flavors and textures of winter.
Dec 31 - Jan 4
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New Year SOUAN（Dinner）
For the amuse-bouche, three delicately arranged creations express Chef Ryuta Iizuka’s refined sense of Japanese elegance. This course features a starter inspired by traditional osechi, evoking the festive spirit of the New Year, alongside seasonal dishes that captures the subtle flavors and textures of winter.
Dec 31 - Jan 4
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New Year Kobe Beef Course
For the amuse-bouche, three delicately arranged creations express Chef Ryuta Iizuka’s refined sense of Japanese elegance. This course features a starter inspired by traditional osechi, evoking the festive spirit of the New Year, alongside seasonal dishes that captures the subtle flavors and textures of winter.