Kaiseki Komuro

Mitsuhiro Komuro’s dishes are hearty and beautiful to behold, arrayed on a menu with generous amounts of ingredients from sea, farm and forest. Hassun appetisers delight the eye, celebrating the seasons and the vessels they’re served on. The bones of pike conger and conger eel are finely cut in an entertaining performance, then the flesh is char-grilled. Delightfully rustic elements such as pepper flowers, boar and wild duck enliven hot-pot cooking. The playful spirit and uniquely flowing oratory of the owner-chef, on display in his elegant kitchen, makes every flavour taste even better.

Menu Summary

A seasonal kaiseki menu served in a traditional course progression, typically moving from appetiser through soup, sashimi, grilled dishes, simmered dishes, rice, and dessert.

What to Expect

• Kaiseki format focused on seasonality and presentation
• Set menu structure rather than a broad a la carte