Summer Menu from 16th July
・Seasonal Vegetable Gelée Soup
・10 Pieces of Nigiri
・Fish Stock Soup, Shijimi Clam
・Decompression Melon Compote, Japanese Sake and Mint Granite

Summer Menu from 16th July
・Seasonal Vegetable Gelée Soup
・Kamo Eggplant, Mozuku Seaweed with Ginger, Vinegar
・Amaebi Shrimp with Tazuru Farm Tomato Vinegar, Water Shield
・10 Pieces of Nigiri - including Yamayuki Tuna and Sea Urchin
・Fish Stock Soup, Shijimi Clam
・Decompression Melon Compote, Japanese Sake and Mint Granite

Summer Menu from 16th July
・Seasonal Vegetable Gelée Soup
・Braised Octopus, Winter Melon
・Kamo Eggplant, Mozuku Seaweed with Ginger, Vinegar
・Amaebi Shrimp with Tazuru Farm Tomato Vinegar, Water Shield
・10 Pieces of Nigiri( including Yamayuki Tuna, Marinated Tuna, Chutoro, Toro-Taku Roll)
・Fish Stock Soup, Shijimi Clam
・Decompression Melon Compote, Japanese Sake and Mint Granite

Summer Menu from 16th July
・Seasonal Vegetable Gelée Soup
・Hairy Crab, Tazuru Farm Tomato Vinegar, Water Shield
・Grilled Kinmedai Fish, Awayuki Salt, Wasabi
・Braised Octopus, Winter Melon
・Hamo Eel and Shiitake Mushroom Bowl
・Kamo Eggplant, Mozuku Seaweed with Ginger, Vinegar
・10 Pieces of Nigiri
・Tsukimi Specialty Sushi
　Yamayuki Tuna, Miyashin Salted Japanese Bottarga, Nori Seaweed
・Fish Stock Soup, Shijimi Clam
・Decompression Melon Compote, Japanese Sake and Mint Granite

■Seasonal Appetizer
■Chirachi Sushi (Assorted Sashimi over Sushi Rice)
■Miso Soup
■Seasonal Fruits

Summer Menu from 16th July
・Seasonal Vegetable Gelée Soup
・10 Pieces of Nigiri
・Fish Stock Soup, Shijimi Clam
・Decompression Melon Compote, Japanese Sake and Mint Granite

Summer Menu from 16th July
・Seasonal Vegetable Gelée Soup
・Kamo Eggplant, Mozuku Seaweed with Ginger, Vinegar
・Amaebi Shrimp with Tazuru Farm Tomato Vinegar, Water Shield
・10 Pieces of Nigiri - including Yamayuki Tuna and Sea Urchin
・Fish Stock Soup, Shijimi Clam
・Decompression Melon Compote, Japanese Sake and Mint Granite

Summer Menu from 16th July
・Seasonal Vegetable Gelée Soup
・Braised Octopus, Winter Melon
・Kamo Eggplant, Mozuku Seaweed with Ginger, Vinegar
・Amaebi Shrimp with Tazuru Farm Tomato Vinegar, Water Shield
・10 Pieces of Nigiri( including Yamayuki Tuna, Marinated Tuna, Chutoro, Toro-Taku Roll)
・Fish Stock Soup, Shijimi Clam
・Decompression Melon Compote, Japanese Sake and Mint Granite

Summer Menu from 16th July
・Seasonal Vegetable Gelée Soup
・Hairy Crab, Tazuru Farm Tomato Vinegar, Water Shield
・Grilled Kinmedai Fish, Awayuki Salt, Wasabi
・Braised Octopus, Winter Melon
・Hamo Eel and Shiitake Mushroom Bowl
・Kamo Eggplant, Mozuku Seaweed with Ginger, Vinegar
・10 Pieces of Nigiri
・Tsukimi Specialty Sushi
　Yamayuki Tuna, Miyashin Salted Japanese Bottarga, Nori Seaweed
・Fish Stock Soup, Shijimi Clam
・Decompression Melon Compote, Japanese Sake and Mint Granite

<Plan Detail>
・Private room

・4 kinds of Paring Beverage

・Sushi Omakase Course

Summer Menu from 16th July
・Seasonal Vegetable Gelée Soup
・10 Pieces of Nigiri
・Fish Stock Soup, Shijimi Clam
・Decompression Melon Compote, Japanese Sake and Mint Granite

Summer Menu from 16th July
・Seasonal Vegetable Gelée Soup
・Kamo Eggplant, Mozuku Seaweed with Ginger, Vinegar
・Amaebi Shrimp with Tazuru Farm Tomato Vinegar, Water Shield
・10 Pieces of Nigiri - including Yamayuki Tuna and Sea Urchin
・Fish Stock Soup, Shijimi Clam
・Decompression Melon Compote, Japanese Sake and Mint Granite

Summer Menu from 16th July
・Seasonal Vegetable Gelée Soup
・Hairy Crab, Tazuru Farm Tomato Vinegar, Water Shield
・Grilled Kinmedai Fish, Awayuki Salt, Wasabi
・Braised Octopus, Winter Melon
・Hamo Eel and Shiitake Mushroom Bowl
・Kamo Eggplant, Mozuku Seaweed with Ginger, Vinegar
・10 Pieces of Nigiri
・Tsukimi Specialty Sushi
　Yamayuki Tuna, Miyashin Salted Japanese Bottarga, Nori Seaweed
・Fish Stock Soup, Shijimi Clam
・Decompression Melon Compote, Japanese Sake and Mint Granite

Summer Menu from 16th July
・Seasonal Vegetable Gelée Soup
・Hairy Crab, Tazuru Farm Tomato Vinegar, Water Shield
・Grilled Kinmedai Fish, Awayuki Salt, Wasabi
・Braised Octopus, Winter Melon
・Hamo Eel and Shiitake Mushroom Bowl
・Kamo Eggplant, Mozuku Seaweed with Ginger, Vinegar
・10 Pieces of Nigiri
・Tsukimi Specialty Sushi
　Yamayuki Tuna, Miyashin Salted Japanese Bottarga, Nori Seaweed
・Fish Stock Soup, Shijimi Clam
・Decompression Melon Compote, Japanese Sake and Mint Granite

■Seasonal Appetizer
■Chirachi Sushi (Assorted Sashimi over Sushi Rice)
■Miso Soup
■Seasonal Fruits

*All guests will begin together at 12:00 PM.

<Summer menu from 16th July>
・TSUKIMI Amuse Bouche

・Corn Gelée Soup, Calendula, Dashi

・Steamed Abalone with Seaweed, Japanese Sauce
　Silken Yuba, Wakame Seaweed

・Kuroge Wagyu Beef Sirloin,
　Selection of Four Condiments

・Garlic Rice, Japanese Pickles, Miso Soup

・Dessert

・Mignardises

<Summer Menu from 16th July>
・TSUKIMI Amuse Bouche

・Corn Gelée Soup
　Calendula, Dashi, Seared Sea Urchin

・Seafood Teppanyaki, Crustacean Bisque Sauce

・TSUKIMI Beef Consommé

・Steamed Abalone with Seaweed, Japanese Sauce
　with Silken Yuba, Wakame Seaweed

・Chilled Somen Noodles, Tomato, Water Shield

・TSUKIMI Kobe Beef Sirloin
　Selection of Four Condiments

・Seafood Garlic Rice, Laksa Sauce

・Matcha Ice Cream Monaka

・Mignardises

*Limited to 6 guests per day.
*All guests will begin together at 12:00 PM.

<Summer menu from 16th July>
・TSUKIMI Amuse Bouche

・Corn Gelée Soup, Calendula, Dashi

・Steamed Abalone with Seaweed, Japanese Sauce
　Silken Yuba, Wakame Seaweed

・Kuroge Wagyu Beef Sirloin,
　Selection of Four Condiments

・Garlic Rice, Japanese Pickles, Miso Soup

・Dessert

・Mignardises

*Limited to 6 guests per day.
*All guests will begin together at 12:00 PM.

<Summer Menu from 16th July>
・TSUKIMI Amuse Bouche

・Corn Gelée Soup, Calendula, Dashi

・Seafood Teppanyaki, Crustacean Bisque Sauce

・Kuroge Wagyu Beef Sirloin,
　Selection of Four Condiments

・Garlic Rice, Japanese Pickles, Miso Soup

・Dessert

<Summer Menu from 16th July>
・TSUKIMI Amuse Bouche

・Corn Gelée Soup
　Calendula, Dashi, Seared Sea Urchin

・Minced Kobe Beef Cutlet

・Unagi Eel and Japanese Yam Pancake,
　Teriyaki Sauce with Aged Black Mirin

・Chilled Somen Noodles, Tomato, Water Shield

・TSUKIMI Kobe Beef Sirloin
　Selection of Four Condiments

・Garlic Rice, Summer Vegetables,
　Japanese Pickles, Miso Soup

・Coconut Ice Cream, Seasonal Fruits

・Mignardises

<Summer Menu from 16th July>
・TSUKIMI Amuse Bouche

・Corn Gelée Soup
　Calendula, Dashi, Seared Sea Urchin

・Seafood Teppanyaki, Crustacean Bisque Sauce

・TSUKIMI Beef Consommé

・Steamed Abalone with Seaweed, Japanese Sauce
　with Silken Yuba, Wakame Seaweed

・Chilled Somen Noodles, Tomato, Water Shield

・TSUKIMI Kobe Beef Sirloin
　Selection of Four Condiments

・Seafood Garlic Rice, Laksa Sauce

・Matcha Ice Cream Monaka

・Mignardises

< Summer Menu from 16th July >
・TSUKIMI Amuse Bouche

・Seasonal Appetizer Selection

・Truffle and Unagi Eel Scrambled Egg,
　Caviar, Gold Leaf

・Assorted Sashimi

・TSUKIMI Beef Consommé

・Steamed Abalone with Seaweed, Japanese Sauce
　Silken Yuba, Wakame Seaweed

・Chilled Somen Noodles, Tomato, Water Shield

・TSUKIMI Kobe Beef Chateaubriand
　Selection of Four Condiments

・Steamed Rice, Sea Urchin, Japanese Pickles, Miso Soup

・Matcha Ice Cream Monaka

・Mignardises

<Plan Detail>
・Glass of Champagne for Toast

・Teppanyaki Course “Kangetsu”

・TSUKIMI Teppanyaki Special Dessert
　Flambéed Seasonal Fruits with Homemade Ice Cream
　Served with a Personalized Message Plate

・Table Floral Arrangement (Bouquet option available upon request)

<Plan Detail>
・Private room

・Bottle of Champagne

・Teppanyaki Course “Shungetsu”

・TSUKIMI Teppanyaki Special Dessert
　Flambéed Seasonal Fruits with Homemade Ice Cream
　Served with a Personalized Message Plate

・Table Floral Arrangement (Bouquet option available upon request)

・Commemorative photo

<Plan Detail>
・Private room

・4 kinds of Paring Beverage

・Teppanyaki Course “Kangetsu”

<Plan Detail>
・Private room

・Bottle of Champagne

・Sushi Omakase Course

・Special Dessert with a Personalized Message Plate

・Table Floral Arrangement (Bouquet option available upon request)

・Commemorative photo

*Limited to 6 guests per day.
*All guests will begin together at 12:00 PM.

<Summer Menu from 16th July>
・TSUKIMI Amuse Bouche

・Corn Gelée Soup, Calendula, Dashi

・Seafood Teppanyaki, Crustacean Bisque Sauce

・Kuroge Wagyu Beef Sirloin,
　Selection of Four Condiments

・Garlic Rice, Japanese Pickles, Miso Soup

・Dessert

*Limited to 6 guests per day.
*All guests will begin together at 12:00 PM.

<Summer menu from 16th July>
・TSUKIMI Amuse Bouche

・Corn Gelée Soup, Calendula, Dashi

・Steamed Abalone with Seaweed, Japanese Sauce
　Silken Yuba, Wakame Seaweed

・Kuroge Wagyu Beef Sirloin,
　Selection of Four Condiments

・Garlic Rice, Japanese Pickles, Miso Soup

・Dessert

・Mignardises

<Summer Menu from 16th July>
・TSUKIMI Amuse Bouche

・Corn Gelée Soup
　Calendula, Dashi, Seared Sea Urchin

・Seafood Teppanyaki, Crustacean Bisque Sauce

・TSUKIMI Beef Consommé

・Steamed Abalone with Seaweed, Japanese Sauce
　with Silken Yuba, Wakame Seaweed

・Chilled Somen Noodles, Tomato, Water Shield

・TSUKIMI Kobe Beef Sirloin
　Selection of Four Condiments

・Seafood Garlic Rice, Laksa Sauce

・Matcha Ice Cream Monaka

・Mignardises

Date: Friday, April 3rd
Time: Doors open at 6:30 PM / Event begins at 7:00 PM
Price: ¥88,000 per person (tax and service charge included)
Contents: Teppanyaki & Sushi Collaboration Course + Champagne & Wine Pairing (Non-alcoholic options available)

・Appetizer
・10 pieces of omakase sushi
・Miso soup
・Dessert

Seasonal Appetizer

Assorted Sashimi

Premium Sushi Selection – 3 pieces　

Seasonal Ippin Dish

Seasonal Hot Ippin Dish

Premium Sushi Selection-7 pieces and Miso Soup

Seasonal Fruits

KUHEIJI is a sake brand crafted by Banjyo Jyozo, a historic brewery founded in 1647. At its core, KUHEIJI is not merely sake, but a liquid expression of terroir—capturing the essence of the land itself.

Through its rare “domaine-style” approach, where rice cultivation and brewing are seamlessly integrated in its own fields in Kurodasho, Hyogo, KUHEIJI embodies the concept of vintage and terroir within sake, transforming each harvest and each land into a distinct expression of flavor. This philosophy extends beyond Japan to Burgundy, France, where wine production is also undertaken, continuously engaging in a dialogue with the world of global gastronomy.

For this special event, KUHEIJI will be paired with Edomae sushi crafted by our Sushi Head Chef, Masahiro Kubota.

Chef Kubota began his career in 1994 and, after years of training at renowned establishments, contributed to the Michelin-starred success of the world-renowned “Sushi Saito.” He has since led kitchens across Kuala Lumpur and Hong Kong, establishing himself as a master of his craft.

His Edomae sushi is defined by an uncompromising pursuit of the “moment of perfection,” where neta and shari become one.
Each piece is carefully designed through precise temperature control, timing, and the use of three types of red vinegar rice, ensuring that every bite is served at its peak expression.

KUHEIJI represents the “time of the land,” while Edomae sushi embodies the “perfection of the moment.”
Where these two philosophies intersect, a singular dining experience is born—one that exists only here, and only now.

■Guest Speaker
On this occasion, we are honored to welcome Mr. Kazunori Shirai, General Manager of Banjyo Jyozo, Sake Diploma holder, and certified sommelier, as our guest speaker.
Involved in every stage of production—from rice cultivation in the brewery’s own fields to sake brewing, and even wine production in Burgundy—Mr. Shirai will share insights from the perspective of the maker.

He will guide guests through questions such as:
Why does terroir influence flavor?
How is terroir expressed in sake?
What emerges when sake and cuisine are paired with intention?

This is not merely a tasting, but an experience that deepens through understanding.

父の日のご利用としてご予約いただいたお客様へ、お父様へウェルカムドリンクをプレゼント。
さらに、ご希望のメッセージを添えたデザートプレートを1組様につき1皿ご用意いたします。

■Seasonal Appetizer
■Assorted Pickles
■7 pieces of Nigiri Sushi
■Miso Soup
■Seasonal Fruits

■Seasonal Appetizer
■Assorted Pickles
■10 pieces of Nigiri Sushi
■Miso Soup
■Seasonal Fruits

■Seasonal Appetizer
■Assorted Sashimi
■10 pieces of nigiri
■Miso soup
■Seasonal Dessert

■Seasonal Appetizer
■Assorted Sashimi
■2 kind of Seasonal Specialty Dish
■10 pieces of nigiri
■Miso soup
■Seasonal Dessert

父の日のご利用としてご予約いただいたお客様へ、お父様へウェルカムドリンクをプレゼント。
さらに、ご希望のメッセージを添えたデザートプレートを1組様につき1皿ご用意いたします。

<March 20th, 21st>*Due to popular demand, the 21st is now fully booked.
Venue: "Tsukimi" on the 29th floor
Time: Door Open 18:00 / Start 18:30
Chef:
Executive Sous Chef: Masataka Tsuchiya
Pastry Chef: Tomoko Ii

Date: Friday, April 10
Time: 5:00 PM / 8:00 PM (Two sessions)
Price: ¥80,000 per person (tax and service charge included)
Contents: Special course + Champagne & Wine Pairing (Non-alcoholic options available)

<January 23rd, 24th>
Venue: "Tsukimi" on the 29th floor
Time: Door Open 18:00 / Start 18:30
Chef:
Masashi Kubota, Sushi Chef, Tsukimi
Yosuke Hashimoto, Chef, Peacock Alley and Canes & Tales

<November 21th, 22nd> *November 21st is fully booked
Venue: Private Room, "Tsukimi" on the 29th floor
Time: 6:00 PM - 9:00 PM
Chef: Masataka Tsuchiya, Executive Sous Chef, Waldorf Astoria Osaka

・Appetizer
・10 pieces of omakase sushi
・Miso soup
・Dessert

Seasonal Appetizer

Assorted Sashimi

Sushi:
White-Fleshed Fish　
Red-Fleshed Fish　
Seasonal “Hikarimono”Fish　

Seasonal Ippin Dish

Seasonal Hot Ippin Dish

Premium Sushi Selection-7 pieces and Miso Soup

Seasonal Fruits

・Appetizer
・10 pieces of omakase sushi
・Miso soup
・Dessert

・Appetizer
・10 pieces of omakase sushi
・Miso soup
・Dessert

・Appetizers
・Sushi
・Specialty
・Sushi
・Dessert

・新イクラ出汁 醤油漬け

・秋刺身盛り合わせ

・厳選寿司
　白身魚（からすみ）、赤身漬け、焼き秋刀魚押し寿司 磯部巻き

・鮑酒蒸し 蛸桜煮 あん肝 3点盛り

・伊勢海老のしゃぶしゃぶ 松茸とエビ味噌あんかけ

・特選寿司
　白イカ キャビアのせ、本鮪中とろ、本鮪大とろ、ボタン海老または車海老、毛蟹いくらご飯、雲丹、穴子、太巻き、玉子

・水菓子

The menu will be posted here once it is finalized.

Bluefin Tuna Tartare, Bincho Charcoal Rice Chips

Hairy Crab and Sea Urchin Soufflé, Beurre Blanc Sauce

One Bite Minced Beef Cutlet, Wagyu Beef Bresaola

TSUKMI Kobe Beef Consommé

Ise Lobster, Miso Bisque Sauce

Homemade Izumo Soba Noodles, Japanese Bottarga, Ikura

Crispy Grilled TSUKIMI Kobe Beef

Fried Rice, Saimaki Prawn, Miso Malt Marinated Beef, Japanese Pickles

Ramen, Local Chicken, Shijimi Clam from Shinji Lake　

Japanese Chestnut Mont-Blanc Cake, Strawberry Sauce, Sansho and Yogurt Sorbet

Mignardises

Bluefin Tuna Tartare, Bincho Charcoal Rice Chips

Sea Urchin Scrambled Eggs, Caviar, Black Truffle

Seko Crab Spring Roll, Poo Pad Pong Sauce with Crab Roe

TSUKIMI Kobe Beef Consommé

Ise Lobster, Miso Bisque Sauce

Homemade Izumo Soba Noodles, Black Truffle　

Crispy Grilled TSUKIMI Kobe Beef　

Steamed Rice, Black Truffle, Japanese Poached Egg (Onesen Tamago), Ikura, Japanese Pickles

Ramen, Local Chicken, Shijimi Clam from Shinji Lake

Japanese Chestnut Mont-Blanc Cake, Strawberry Sauce, Sansho and Yogurt Sorbet

Mignardises

*Limited to 6 guests per day.
*All guests will begin together at 12:00 PM.

< Winter Menu from 17th Nov >
・Bluefin Tuna Tartare, Bincho Charcoal Rice Chips
・Hairy Crab and Fugu Milt Chawanmushi
・Ise Lobster, Miso Bisque Sauce
・Crispy Grilled TSUKIMI Kuroge Wagyu Sirloin
・Garlic Rice, Miso Malt Marinated Beef, Soup, Japanese Pickles
・Artisanal Warabimochi, Yame Matcha Ice Cream
・Mignardises

*Limited to 6 guests per day.
*All guests will begin together at 12:00 PM.

< Winter Menu from 17th Nov>
・Bluefin Tuna Tartare, Bincho Charcoal Rice Chips
・Amadai Fish, Shiso, Turnip Sauce
・Crispy Grilled Kuroge Wagyu Beef Sirloin
・Garlic Rice, Soup, Japanese Pickles
・Yame Matcha Ice Cream, Black Syrup, Nougatine

*Limited to 6 guests per day.
*All guests will begin together at 12:00 PM.

< Menu >
・Seasonal Appetizer
・Fish Dish
・Crispy Grilled Wagyu Beef with Select Seasonal Vegetables
・Garlic Rice
・Dessert