Waketokuyama

The menu changes every two weeks, ensuring that guests rarely encounter the same dishes twice. The breadth of ideas and the meticulous creativity behind them are striking. Drawing on Japan’s tradition of the seventy-two micro-seasons, the restaurant follows the rhythms of nature, allowing diners to savour its many blessings. Seasonal flowers arranged on lacquered trays convey the breath of each passing season. A signature dish of the founding chef, iso-yaki abalone is served year-round. Grilled and accompanied by a rich liver sauce, it remains a firm favourite among regular guests.