Winter delicacy at this award winning No.1 hotel restaurant in Asia

Most gourmet Japanese love the winter because it is the Fugu season.
Wild Torafugu( Tiger Puffer fish) locally caught individually and characterized by it’s delicate flesh with subtle flavors.

Experience Unforgettable Japanese dishes Using Wasabi ( traditional Japanese horseradish )certified as a globally important agricultural heritage with selected local ground fish, Ise lobster and local vegetables meticulously prepared by the head chef.

Rates: Half Board ( Room, Breakfast and Dinner) for two guests sharing, from 60,500 yen each ( excluding tax and fees )

*Advance reservation required.

*Photos for illustrative purpose.




 

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