Special collaboration between Seizan and Yakatabune Izanagi.
Izanagi is part of the Ushimitsu group and normally serves Wagyu beef kappo on the boat a few times a month but holds limited collaboration with top chefs once every few months.
First dish was ebi and caviar
2nd Suppon soup
3rd grilled ebi head
4th white fish sashimi
5th Abalone cold noodle which is a special of Seizan in the summer
6th Wagyu beef with green beans
7th Deep fried ayu with Japanese pepper leafs
8th meatball in soup
9th Grilled mackerel Bozushi
10th Unagi on rice
The food was quite good and original for kaiseki but not over the top. The experience of having a great meal on a well polished and executed high end dinning boat is second to none.
by balldem824
Dining and Cooking