Event Details

Summer is the season of vitality, when life shines at its fullest. It is this radiant energy, captured through a bold expression of peak harvest ingredients, that shapes Loca Niru's newest tasting menu.

The Summer Menu is built around ingredients at their peak of season: eel and Isaki (Wakayama Grunt) carry the course, layered with the fruits and herbs that define summer's height — fermented plum, ginger flower, and mangosteen — set against Southeast Asian citrus and spice. Challans duck and Nagano Koshihikari rice anchor the menu in French and Japanese techniques, while Chef Shusuke Kubota leans on acidity and fermentation to sharpen the natural intensity of the ingredients.

The result is an 8-course tasting menu, available from now till 16 September 2026 at $298++ per guest.