餐飲介紹 Introduction to Dining

Originating in the Edo Period of the 17th century, banquet cuisine and alcohol was served in banquets where samurais recited poems and talked freely. Today, our chefs adopt colorful ingredients to make cuisine through five cooking methods based on the principles of “five colors, five flavors, five methods, and five senses.” International sake sommeliers are employed to offer the original flavors of Japanese cuisine. All are welcome to enjoy this feast where well-prepared food and art intertwine.