Passages of Summer
June 01, 2026 until August 31, 2026
Executive Chinese Chef Raymond Wong presents Japan’s summer flavours in a seven-course Cantonese menu. Signature dishes include the delicately steamed Mini Winter Melon Soup with Premium Seafood, showcasing gentle cooling qualities, and Hong Kong–style pork noodles layered with subtle tomato acidity and savoury depth. Crafted with the finest seasonal ingredients and refined Cantonese techniques, this course offers an ideal choice for business lunches and intimate gatherings. JPY 25,000 per person.
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