Executive Chef Omakase Holiday Dinner on Dec. 10


Four Chaya executive chefs, including a master sushi and kaisen chef from Japan, Katsuyuki Wako, will create a five-course omakase (chef’s choice) dinner with wine and sake pairings. Wako will be joined by Yuko Kajino, corporate executive chef; Joji Inoue, Venice executive chef; and Yuichi Natori, Downtown executive chef.

The courses, which include wine and sake pairings, are King Crab Rice Cracker with kanimiso cream cheese; Maine Lobster “shinjyo” Mousseline with dashi broth, fennel; Madai Snapper Houba Yaki with ginnan, shimeji, yuzu miso, zenkouji shichimi; Binchotan Charcoal Grilled American Wagyu with dashi sunchoke puree, rockfoil shiitake, winter truffle; Matcha Opera with amazake ice cream.