Fast forward to Dec 2023, when Ginza Komon was the venue of choice for a reunion with my Hong Kong ‘family’🥰. We paired our matsubagani & black truffle course with some Juyondai classics (naturally 😉) and the newly released Jikon Kioke (cedar tanked brewed) Kimoto Tojo Akitsu Yamada Nishiki🤩🍶. A deliciously decadent way to kick off the festive season🦀🎄! As always, my sincere thanks to chef 浅倉鼓太郎 and Keiko Asakura for their warm hospitality and generous service🙏🏻.
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