Autumn on the Aegean
Open until 16 November 2021, Amanruya’s stone pavilions and picturesque gardens are the ideal places to savour the end of summer sun.
Arva
Aman Tokyo’s executive chef, Chef Masakazu Hiraki visited a Caviar Producer in the Kagawa Prefecture to oversee the creation process of Aman Tokyo's Original Caviar. The initial salty flavour finishes with a mellow and delicate taste allowing guests to enjoy the unusual profile of sturgeon eggs grown in pure, natural water.
Caviar ￥31,635 (Consumption tax and service charge included)