Christmas Kaiseki

Christmas Kaiseki has become an annual Bentoville tradition, where guests ring in the holidays with an exquisite multi-course feast.

This year, Michelin-starred chefs Shinichiro Takagi and Billy Kong created a true celebration of Japanese culinary artistry, featuring yu-an style grilled black cod, the delicate sweetness of “Jewel Box” Snow crab, and a warming salmon in sake-kasu soup — elevated by a hint of black pepper.

They crowned the experience with a dessert of dried persimmon and rich mascarpone, marking the season with a perfect blend of innovation and tradition.