Innovative Fusion Dinging, Plus More Choice
In the glass-walled restaurant, gentle candlelight cedes the stage to fiery sunsets, perfectly setting the mood for an unforgettable meal. The innovative chef turns fresh local fare like Ise lobsters and Fusehime wagyu into a border-defying kaiseki course modernized with playful presentation and surprising touches such as cacao sauce and bagna cauda dip that reveal far-flung influences. For those staying multiple nights, meals can also be arranged at the owner's other restaurants nearby, ranging from open-air beachfront barbecues to traditional kappo-style sushi.
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