As summer approaches, Akira Hayashi, Yamazato’s executive chef, is launching a new  Ayamezuki kaiseki menu, a season-driven dinner menu showcasing premium ingredients at their best. Menu highlights include simmered turban shell with egg vinegar, clear soup with grunt fish, grilled Japanese whiting with egg and vegetables, deep-fried seasonal potato with wagyu sauce, as well as seasonal fruit and rice cake wrapped with oak leaf paired with matcha green tea. The Ayamezuki kaiseki set dinner menu is available from now until June 5. The set menu is priced at MOP 1,580 per person.