An Evening of Kaiseki and Umami with Chef Yoshihiro Murata at the Metropolitan Museum of Art - New York, NY

Chef Yoshihiro Murata of Kikunoi - Kyoto, Japan

An Evening of Kaiseki and Umami with Chef Yoshihiro Murata at the Metropolitan Museum of Art - New York, NY

Sakitzuke: Kakure Ume, Red Sea Bream Milt, and Horsetail Shoots

Mukozuke: Red Sea Bream and Botan Prawn Sashimi

Mukozuke: Red Sea Bream and Botan Prawn Sashimi

Mukozuke: Toro Sashimi with Mustard and Soy Sauce Marinated with Egg Yolk

Mukozuke: Toro Sashimi with Mustard and Soy Sauce Marinated with Egg Yolk

An Evening of Kaiseki and Umami with Chef Yoshihiro Murata at the Metropolitan Museum of Art - New York, NY

Nimono-Wan: Steamed Tile Fish, Cherry Blossoms, Bracken Fern Heads, and Tiny rice Crackers

Nimono-Wan: Steamed Tile Fish, Cherry Blossoms, Bracken Fern Heads, and Tiny rice Crackers

Naka-Choko: Strawberry-Wasabi Sorbet

Yakimono: Miso-marinated Smoked Salmon and Yuzu Zest

Yakimono: Miso-marinated Smoked Salmon and Yuzu Zest

Gohan: Kyoto-style Chirashi Sushi with Poached Anago Eel, Poached Shrimp, Salmon Roe, Egg Threads, Bracken Fern Heads, Rapini, Udo, Shiitake Mushrooms, Green Peas, and Broccoli

Gohan: Kyoto-style Chirashi Sushi with Poached Anago Eel, Poached Shrimp, Salmon Roe, Egg Threads, Bracken Fern Heads, Rapini, Udo, Shiitake Mushrooms, Green Peas, and Broccoli

Mizumono: Cherry Blossom Ice Cream, Pudding, and Cake