{"id":3340,"date":"2024-10-03T00:00:16","date_gmt":"2024-10-02T15:00:16","guid":{"rendered":"https:\/\/www.gion-endo.com\/season_letter\/iwa-2024\/"},"modified":"2026-08-31T11:41:26","modified_gmt":"2026-08-31T02:41:26","slug":"iwa-2024","status":"publish","type":"season_letter","link":"https:\/\/www.gion-endo.com\/en\/season_letter\/iwa-2024\/","title":{"rendered":"IWA \u00d7 Endo"},"content":{"rendered":"

A special dinner with Richard Geoffroy, former Chef de Cave of Dom P\u00e9rignon.<\/p>\n

For this exceptional autumn menu, Endo\u2019s head chef and sommelier worked closely with Mr. Geoffroy through numerous discussions to create dishes thoughtfully paired with IWA.<\/p>\n

Alongside Endo\u2019s signature tempura, guests experienced a unique harmony between IWA and Endo\u2019s cuisine, shaped by a fresh and refined sensibility.<\/p>\n

The newly released \u201cIWA Assemblage 5\u201d was also unveiled and received an enthusiastic response from our guests.<\/p>\n

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