Jubako with snow crab... yes please.
Not too different from their regular jubako sets, but the mushimono cup with raw quail egg mixed in at home a subtle-yet-delicious touch, and Chef Nakayama's skills with both stuffed shisito peppers and with chawanmushi (with caviar this time!) are divine. To say nothing of the rest-- sashimi, sushi, chirashi, pickled veggies...
Chef Mari Tuttle's desserts are also superb. The yuzu white chocolate buche de noel was a testament to excess and the egg nog panna cotta is, well, egg nog panna cotta. Something so bad for you shouldn't eat it, but you do anyway because it's friggin' delicious. Only rare miss was the cranberry gelee, which was a notch down from the rest; not even a miss per se.