Epstein Secrets

*Not included: Transportation cost for the guests and additional orders Overview: Cook and prepare an authentic Kaiseki cuisine lunch with two-star Michelin restaurant. Our experience usually consists more of preparing - make the fish ball, compare the taste of the dashi (soup from the bonito flakes), cu

eable about the culture, history, aesthetic details, and stories that surround wagashi. Watashi patissier profile: Bom into a wagashi-making family, Chikara Mizukami furthered his training at well-established wagashi shops in Kyoto and Nagoya, and in 1977, he created Ikkoan in Tokyo. Mizukami is one of a handful

*Not included: Transportation cost for the guests and additional orders Overview: Cook and prepare an authentic Kaiseki cuisine lunch with two-star Michelin restaurant. Our experience usually consists more of preparing - make the fish ball, compare the taste of the dashi (soup from the bonito flakes), cu

eable about the culture, history, aesthetic details, and stories that surround wagashi. Watashi patissier profile: Bom into a wagashi-making family, Chikara Mizukami furthered his training at well-established wagashi shops in Kyoto and Nagoya, and in 1977, he created Ikkoan in Tokyo. Mizukami is one of a handful

*Not included: Transportation cost for the guests and additional orders Overview: Cook and prepare an authentic Kaiseki cuisine lunch with two- star Michelin restaurant. Our experience usually consists more of preparing - make the fish ball, compare the taste of the dashi (soup from the bonito flakes), c

able about the culture, history, aesthetic details, and stories that surround wagashi. Watashi patissier profile: Born into a wagashi-making family, Chikara Mizukami furthered his training at well- established wagashi shops in Kyoto and Nagoya, and in 1977, he created lkkoan in Tokyo. Mizukami is one of a handful

'Not included: Transportation cost for the guests and additional orders Overview: Cook and prepare an authentic Kaiseki cuisine lunch with two-star Michelin restaurant. Our experience usually consists more of preparing - make the fish ball, compare the taste of the dashi (soup from the bonito flakes), c

ble about the culture, history, aesthetic details, and stories that surround wagashi. Watashi patissier profile: Born into a wagashi-making family, Chikara Mizukami furthered his training at well- established wagashi shops in Kyoto and Nagoya, and in 1977, he created lkkoan in Tokyo. Mizukami is one of a handful

'Not included: Transportation cost for the guests and additional orders Overview: Cook and prepare an authentic Kaiseki cuisine lunch with two-star Michelin restaurant. Our experience usually consists more of preparing - make the fish ball, compare the taste of the dashi (soup from the bonito flakes), cu

ble about the culture, history, aesthetic details, and stories that surround wagashi. Watashi patissier profile: Born into a wagashi-making family, Chikara Mizukami furthered his training at well-established wagashi shops in Kyoto and Nagoya, and in 1977, he created Ikkoan in Tokyo. Mizukami is one of a handful

'Not included: Transportation cost for the guests and additional orders Overview: Cook and prepare an authentic Kaiseki cuisine lunch with two-star Michelin restaurant. Our experience usually consists more of preparing - make the fish ball, compare the taste of the dashi (soup from the bonito flakes), cu

ble about the culture, history, aesthetic details, and stories that surround wagashi. Watashi patissier profile: Born into a wagashi-making family, Chikara Mizukami furthered his training at well- established wagashi shops in Kyoto and Nagoya, and in 1977, he created lklcoan in Tokyo. Mizukami is one of a handfu