Naha

Assorted vegetable tempura, sashimi, bitter cucumber salad, ponzu

Chiyonosono “Shared Promise” Junmai (Kumamoto, Japan)

2017 Naveran “Vintage Reserve” Brut Cava (Penedes, Spain)

 

Tokyo

Maine lobster chawamushi, edamame, MV Mycological marinated shiitake,

yuzu-kosho cream

Ryujin “Dragon God” Junmai Ginjo (Gunma, Japan)

2018 J. Bouchon Pais “Salvaje” Blanco (Maule Valley, Chile)

 

Nagoya

Baked Alaskan black cod, red miso, nimono of autumn vegetables,

silken tofu, black sesame

Takatenjin “Sword of the Sun” Tokubetsu Honjozo (Shizuoka, Japan)

2016 Brick House “Select” Pinot Noir (Willamette Valley, Oregon)

 

Kyoto

Eel-shiso crusted wagyu beef filet, purple sweet potatoes,

persimmon and sour plum

Konteki “Tears of Dawn” Daiginjo (Koyto, Japan)

2016 Pine Ridge, Cabernet Sauvignon (Napa, California)

 

Osaka

Japanese fluffy cheesecake, berry compote and sudashi ice cream

2013 Forrester “T” Noble Late Harvest Chenin Blanc (Stellenbosch, South Africa)

 

Green tea-almond financier warm cake

Tozai “Night Swim” Futsu-shu (Kyoto, Japan)