Kazu-san's Very Last Kaiseki Pop-up. Kazu-san is going to training in Japan for a few months and will come back for a new Kaiseki restaurant at new hotel in Arcadia. He uses a wide range of fresh ingredients with various cooking techniques. Friendly & cozy environment. $350 per person. Corkage $50 per 750mL. Hot Tea $6. Self-parking $10 at lot. Their Instagram: @kaiseki.motoishi
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| Hassun Seasonal Appetizers |
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| Yamato-san & Kazu-san |
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| Palate Cleanser Amazake (Sweet Low Alcohol Sake) |
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| Ohmine 2 Grain |
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| Hassun Seasonal Appetizers |
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| Soup Awabi (Abalone) with Grilled Mochi Rice Cake |
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| 大間 Kuro Maguro (Bluefin Tuna) |
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| Smoked & Aged Salmon, 大間 Kuro Maguro (Bluefin Tuna), Tai (Red Snapper) with Dashi Vinaigrette |
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| Sliced & Chopped Kuro Maguro (Bluefin Tuna) with Tosazu Jelly & Shiso Flowers |
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| Soba House Made Soba with Ikura (Salmon Roe) |
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| Grilled Dish Buri (Wild Yellowtail) Marinated in Yuzu Flavored Dashi, Grilled on Charcoal |
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| Satoimo (Japanese Taro) |
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| Grating Karasumi (Mullet Roe) |
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| Satoimo (Japanese Taro) & Burdock with Amaebi (Sweet Shrimp) with Grated Karasumi & Dashi Gravy |
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| Ohmine 2 Grain |
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| Rice Dish Kegani Hairy Crab with Nama Uni Donabe Rice |
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| Nama Uni |
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| Rice Dish Kegani Hairy Crab with Nama Uni Donabe Rice |
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| Rice Dish Kegani Hairy Crab with Nama Uni Donabe Rice Japanese Pickles |
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| Rice Dish (Refill with Uni) Kegani Hairy Crab with Nama Uni Donabe Rice |
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| Miso Soup |
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| Hokkaido White Rice Nanatsuboshi with Sukiyaki Beef, Marinated Egg Yolk, & Simmered Baby Sardines |
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| Dessert Shizuoka Melon, Orange Gelée, & Strawberry |
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| Juyondai |
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| Kanpai with Kazu-san & Yamato-san |
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| Dessert Shizuoka Melon, Orange Gelée, & Strawberry |
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| Matcha & Tea Snack Mochi with Beans & Salted Kinako |
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| Matcha |
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| Togo |
