-ADiN.jpg&w=347&h=240&crop-to-fit)
Chef Takagi Kazuo’s restaurant has held two Michelin stars since 2010 and his cuisine uses unique and traditional methods, which celebrates both cultural tales and captures Kyoto’s changing seasons. At the dinner, guests enjoyed sumptuous jewel-like creations, imbued with poetic beauty and highlighted by the bounty and versatility of nature.
Adding on to the evening’s Japanese experience was sake partner Mr. Otaru, who not only served an array of quality sakes, but gifted guests with their very own bottle of Kikuzakari Ginjo from Ueda in Nagano.
Back
