For one night only, The Jade Room welcomes Argentine Executive Chef Norberto Valdez Palacios from The Red Sea EDITION in Saudi Arabia for a special culinary collaboration.

At the heart of the evening is asado, an Argentine tradition defined not simply by fire, but by patience. More than a way of cooking beef, it is a ritual of gathering, hospitality and sharing food. Chef Norberto brings this philosophy to The Jade Room through the “horno de barro”, a traditional clay oven that retains and radiates heat from every direction. Slowly roasted within its deep, even warmth, the beef bastes in its own juices, developing a beautifully caramelized crust while remaining exceptionally tender within.

The six-course omakase brings together Maesawa Beef tenderloin and sirloin with premium Japanese ingredients, including Hokkaido scallops, Hadate raw uni and Japanese caviar. Accompanied by a curated pairing of Champagne and Argentine wines, the evening invites guests to discover the patience and soul of Argentine asado in dialogue with the precision and refinement of Japan, all at one table.

Thursday, November 26, 2026

Six-course dinner with beverage pairing (one champagne and four wines)
JPY 56,000 per person

The above price includes consumption tax and service charge.