Geisha from Kanazawa appear in Beitou！Yokosohn Kagaya launches "Spring Fragrance – A Feast of Art"

According to the traditional Japanese geisha code of “Ichigen-san Okotowari” (declining first-time or unfamiliar guests), having a geisha appear at a banquet usually requires an introduction through a regular customer. To provide guests with a deep Japanese cultural experience, Yokosohn Kagaya in Beitou went to great lengths to break this limitation by inviting geisha from Kanazawa, Japan. They not only perform while guests enjoy the kaiseki dinner, but also interact with VIPs through musical instruments.

Matching the geisha banquet theme “Spring Fragrance,” Chef Tōru Shibazaki of Yokosohn Kagaya specially sourced seasonal spring ingredients and combined them with tableware and plating to evoke a sense of spring. One of the appetizers, “Soft-Shelled Turtle Tofu?” uses soft-shelled turtles that have absorbed ample nutrients after winter, extracting their rich collagen and blending it with creamy, smooth soy milk to create snow-white tofu, garnished with fresh green asparagus — light, fresh, and fragrant, without any greasiness. Another dish, “Abalone Shell Sashimi Platter,” arranges the sashimi in a “mountain-and-water concept” using varying heights, with skewered pieces resembling the “Hanami Dango” (cherry blossom viewing dumplings) eaten during cherry blossom season. There’s also grilled mackerel lightly smoked, paired with ginger, myoga ginger, and shiso leaves, wrapping the fish’s umami in the green vitality moistened by spring rain, and finished with a piece of crispy fried garlic for added texture and aroma.