Yamazato's Executive Chef Rinnosuke Mouri will embrace seasonal Japanese cuisine by presenting four courses of the Summer Mini Kaiseki.

These dishes feature seasonal ingredients that highlight the Japanese summer season. The four-course Summer Mini Kaiseki includes a seasonal appetizer; pureed corn soup with grilled sesame tofu; two kinds of sashimi; stir-fried Japanese Wagyu sirloin; grilled ayu with salt, pickled ginger root and lemon; two-colored somen noodles served with shrimp, shiitake mushroom and snap pea; as well as matcha green tea ice cream and coffee for dessert.

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