[Sold Out] Kagari 20th Anniversary Appreciation Event

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Kagari (Japanese Cuisine) and Soujuan (Kaiseki) will be holding a special tasting event for one night only, as a token of gratitude for the past 20 years.
We have prepared exquisite dishes such as fresh fish, delivered directly from the fishing port in Karatsu, and the Ayu Kannon-yaki (grilled sweetfish) which showcases the skills of our head chef.
Under the theme of a Japanese “Summer Festival”, please enjoy a festive moment that will tantalize your senses.

Greetings

Store Manager: Haruko Izawa

Since our opening, <Kagari> and <Soujuan> have been loved by many customers, and even during the difficult times of the COVID-19 pandemic, we were supported by you. We are now celebrating our 20th anniversary.
For this special tasting event, our culinary staff have carefully prepared dishes filled with gratitude towards our customers. In addition, we have also selected Japanese sake to complement these dishes.
We hope you will create wonderful memories at <Kagari> during the summer of 2025.

Head Chef: Daisuke Yagisawa

There was a lot of pressure inheriting the position from the previous head chef, but with the support of many customers and staff, I have come this far. Even now, I stand in the kitchen thinking of our customers' smiles.
At the upcoming gourmet event at Kagari, we have prepared dishes using carefully selected ingredients, each with its own unique flavor and cooked using special techniques.
On August 24th, all the Japanese cuisine staff will be waiting for you at Kagari, with 20 years worth of gratitude.

Basic Information

Schedule	: August 24, 2025 (Sunday) 5:30 PM - 8:00 PM (Reception starts at 5:00 PM)
Venue	: Japanese Cuisine “Kagari”
Price	: 25,000 JPY (service charge and tax included)
Reservations	: June 23 (Mon) 11:00 AM (Reservation required)

Gourmet Tasting Event Special Menu

We have prepared a special menu for this day only that will delight your eyes and delight your taste buds. For the sashimi, we will use fresh fish delivered directly from the fishing port of Karatsu, Saga, which our head chef has fallen in love with.
We will be offering a three-item platter, including bluefin tuna, showcasing the exquisite "nerve-killing" technique that preserves the freshest fish. In addition, we will be featuring "Ayu Kannon-yaki," which requires the skill of a master chef, and a revived dish using Kobe beef. We will also have a secret menu themed around a Japanese festival, offering a special experience for one night only.