On February 4th we will co-host one of the eight dinners of the Essence of Japan series celebrating Palace Hotel Tokyo’s 10th anniversary.

Beniya Mukayu’s okami Mrs. Nakamichi and chef Hiroaki Kaku have designed a special tasting menu paired to sake and wine for entertaining the Palace Hotel Tokyo guests with the authentic taste of Kaga.

At Lounge Bar Privé guests will have the chance to try a cocktail created by the bartender Akira Miyashita based on an idea from Beniya Mukayu and made using carefully selected ingredients from the Kaga region, in particular karin and yuzu.

We hope guests will take this opportunity to rediscover the charm of local traveling and be inspired to new travels in Japan, visiting the best ryokans which showcase refined local cultures.

For more detailed information and bookings, please visit:


One of the ten courses of the menu: Rice with Zuwai crab and homemade karasumi