Half Board – SUSHI KAISEKI Dinner & Breakfast
For eight consecutive years beginning in 2016, Chef Hiroki Nakanoue of Sushi Yoshi earned two Michelin stars in the Kyoto-Osaka guide. Now based in Asia, Chef Nakanoue returns to Japan for an exclusive four-night engagement, collaborating with our Executive Chef at Kappo Izumi to present an unforgettable dining experience.
This limited-time plan includes a specially curated dinner course with beverage pairing, your choice of Japanese or Western breakfast, and an overnight stay.
Check-in dates | Thursday, August 21/ Friday, August 22 / Saturday, August 23 / Sunday, August 24, 2025
Check-in |15:00–19:00 / Check-out: 11:00
Plan Includes |
Dinner: A special collaborative Sushi Kaiseki course by Chef Hiroki Nakanoue and Chef Shohei Masaki, with drink pairing
Breakfast: Choice of Japanese or Western style
Notes |
For a single guest booking, please contact the hotel directly.
Dinner seating will be at either the counter or a table.
This plan is available for guests aged 13 and older.
About Chef Hiroki Nakanoue (Sushi Yoshi)
At just under 18 years old and with no prior training, Hiroki Nakanoue inherited his father's sushi restaurant. Through tireless dedication and innate creativity, he transformed Sushi Yoshi into one of Osaka’s most acclaimed establishments, earning two Michelin stars in the 2016 Kyoto/Osaka guide and maintaining the rating for eight consecutive years.
Seeking ever-greater culinary expression, Nakanoue frequently traveled to France and beyond, merging international techniques with traditional Japanese ingredients to create a style all his own—free from convention, full of originality.
Since 2018, in partnership with the Four Seas Group, he has opened overseas locations in Hong Kong, Shenzhen, and Taipei. The Taipei restaurant has been awarded a Michelin star every year from 2022 to 2024.
About Chef Shohei Masaki, Chef of Kappo Izumi
Born in Saga Prefecture, known for its Arita porcelain, Chef Masaki trained for nine years at the famous “Kyoto Kitcho” in Arashiyama.
After working as executive chef at a kappo restaurant in Gion, he joined Hiramatsu.
He served at “Kodaiji Jugyuan” before taking on his current role at “Kappo Izumi.”
He values the fundamentals of Japanese cuisine, focusing on capturing the beauty of each season through careful presentation and bringing out the full potential of each ingredient.