Join us on Monday, March 26th for an evening that celebrates the transition from the winter to early spring through 8 courses, each paired with two beverages, a sake and non-sake (wine or cocktail). The menu will use ingredients integral to Chef Eva Chin's memories of spring to paint a nostalgic picture of the season. All sake will be paired by expert Mariko Tajiri, cocktails will be original creations from Royal Dinette's own World Class Bartender of the year Kaitlyn…