Walk through the lively Park Avenue kitchen to the Kitchen Table, a temperature controlled, glassed-in room that allows a front-row seat to the action behind the stoves. Items will vary day-to-day, as chef Craig Koketsu will personally oversee the creation of your menu from the day’s best produce, meat, and seafood from the markets; he or his capable sous chefs will supervise your dining experience and interact with you and your guests to ensure a memorable dining experience.