The event begins at noon with an introduction of teas by Kettl’s owner Zach Mangan. Guests will then enjoy a seasonal and progressive tasting menu accompanied by a tea pairing curated and illustrated by Zach.
Tea Lunch Kaiseki
Unagi Chawanmushi Fave Bean Ankake
Chef’s Selection of Sashimi
Corn Fed Beef Sirloin Smoked with Pine Needle, Corn Vinegar Dressing, Sansho Red Miso
Mussel and Hamaguri Clam, Sansho Nori Shichimi Spice
Vegetarian Menu Available Upon Request
(menu is subject to change due to availability of ingredients)