Chef Joe Endo, who helms Si Chuan Dou Hua Tokyo, presents a special seven-course menu for Gourmet Japan.
From May 19 to 25, the highlights include steamed abalone and kombu in a green bamboo as well as a Kyoto sweet called kikujuto.
The menu is offered for lunch (11.30am to 2.30pm) and dinner (6.30pm to 10.30pm) at $108. It is priced at $138 when paired with sake.
For reservations, call 6535-6006.
This article was published on April 30 in The New Paper.
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