Celebrate a new year in fine culinary style with four courses that blend seasonal Japanese and premium American ingredients.
This January dinner special, which starts with a glass of bubbly, features such dishes as butter-poached lobster tail, scallops with artisanal Hokkaido mozzarella and New York strip loin wrapped in cherrywood-smoked bacon from Wisconsin.
“This menu is a chance for us to welcome back our diverse membership after the New Year’s break with a creative selection of dishes,” says Scott Kihara, the Club’s chef de cuisine.
More the Merrier
Why not make a party of it? Make a reservation for at least six people and enjoy 10 percent off.
Mar 31Toko Shinoda and Yukiko Maki classrooms | Price: see details
Apr 2Jean Pearce Classroom | Price: see details