Drink and Dine
Laying the table.
Washoku, at the top of the steps, by Kengo Kuma
Akari
Restaurant
The kitchen's technique is amplification: drawing out the one quality already inside an ingredient rather than adding to it or dressing round it.
What arrives is clean and balanced rather than elaborate.
The sushi masterclass is taught by the restaurant's own sushi chefs. They take you through choosing the fish, preparing the rice and the slicing, and you roll your own by hand at the end.
Akari, too, is one of the peninsula's venues for weddings and private celebrations.
What arrives is clean and balanced rather than elaborate.
