纳帕谷酒店及套房

Focused on an offering of enticing seasonal Japanese cuisine, Kenzo Tsujimoto's downtown Napa dining room is a place to wash away worldly cares. Designed by his wife Natsuko, this space is serene and minimal. The best seats are at the long counter, where diners can chat with the chefs and watch their meal being prepared. The kaiseki experience is composed, elegantly paced and may feature dishes such as steamed scallop dumpling in a fragrant dashi made with three-year-aged katsuobushi, or seared A5 Wagyu tenderloin with burdock root miso. Desserts, like their honey ice cream topped with candied