Celebrating its 30th anniversary, the ANA InterContinental Tokyo is holding a Japanese kaiseki (traditional multicourse cuisine) fair, offering top-quality delicious Japanese dishes on fine Bizen-yaki earthenware through the month of July at its Unkai Japanese restaurant.
Located on the third floor, the restaurant overlooks a perfectly manicured traditional garden and pond designed to highlight each season's natural beauty. Private tatami dining rooms offer refined surroundings to savor this traditional Japanese cuisine.
Preparing flavorful dishes using the choicest seasonal ingredients, master chef Takeshi Yoshiyasu places each cooked ingredient with utmost care on Bizen-yaki earthenware, a bold, unglazed dinnerware with more than 1,000 years of history.