THE RYOKAN COLLECTION

The name, which might be loosely translated as 'in season', is a reference to the hyperseasonality of Japanese kaiseki. Indeed, the 15 private dining rooms and many of the dishes take a name from among the 24 seasons and 72 sub-seasons in the traditional calendar, which describe the delicate day-by-day changes in nature throughout the year. Gazing out on the moonlit garden from the private dining rooms, guests might enjoy both a view and a dish embodying momiji tsuta kibamu (The Maple and Ivory Turn Yellow). Ensconced in intimate booths of warm wood patterns and textured glass, diners are offered a refined experience of the inextricable bonds between nature and cuisine.