Top1 - 10 of 50 Restaurants
Generous straight ball! Exceptional tastes and prices!
It is concentrated to use the best ingredients without hesitation.
Well-aged red snapper has the strong flavor with crunchy texture, and it is perfectly and surprisingly balanced.
'Cooked abalone' increases its flavor when it is heated and has a strong taste from the rocky shore.
And it is incredibly soft.
I have never met so delicious abalone that I became speechless.
Throughout the course, all the meals can me the main and lineups of luxury ingredients.
All the meals have overwhelming impacts and are perfect.
I felt like it turned over the concept of Japanese cuisine course.
The interior is with a ceiling with decorative crosspieces.
A candle dish decorates a brightness of the L-shaped counter.
It proves an overwhelming quality with its own world.
The master and guests stay on the same level and share the dishes with full sense of the season according to the manner of tea kaiseki course. It reaches the extreme of the basic of Japanese cuisine outclassing others.
The taste of dashi soup is gentle and mild, and perfectly prepared.
The rice is exceptional and it cannot be cheated or pretended.
The restaurant sees the point beyond the range of 'cuisine'.
If you have the full knowledge of not only Japanese cuisine culture but also Japanese arts including vessel and traditional Noh plays, you understand the greatness and interesting factors of this restaurant.
Small Japanese cuisine with counter seats and one table seats.
Comfortable atmosphere with a little bit tense air, and a well-cared clean sense.
This place has no special skills or radical ideas of cuisine, but has very polite dashi soup and straightforward method of cooking.
It provides sophisticated dishes prepared politely without wastes.
It also has commitments with vessels and shows full enjoyment of eating seasonal foods.
It has very good skills of making dashi soup anyway.
The soup is made mainly with kelp and bonito and has clear and nice scents.
Especially, 'boiled sea bream' has a strong taste first, and then the aftertaste disappears, but the scent of soup remains.
Minimal cuisine with warm hospitality.
It provides the best cuisine, best hospitality, and best atmosphere.
It is luxury in its appearance.
It is a honored orthodox Japanese cuisine.
The perfection of soup can only be described in a word 'great'.
It has a light and delicate taste, and is loved by aged guests.
You cannot see the master preparing dishes and handling knives, but if you ask questions about ingredients and cooking methods to female servants, they answer collectedly.
Vessels are very nice and beautiful, and the commitments how to serve on a plate can be seen in details.
From interior, hospitality, flavors, arrangements on plates, to vessels, they are just perfect and top class.
The interior is simple but has an integrity atmosphere, the appearance can be expected with the encounter of wonderful cuisine.
The meals are orthodox, very sophisticated, and shows the greatness, and flexibility, and it is like a 'great Japanese sword polished with skills'.
The cuisine is, of course, delicious, and the natural and comfortable hospitality is also wonderful.
'Bowl of pike conger and matsutake mushroom' is inspirational and made me feel satisfied from the bottom of my heart.
When you open the lid of the bowl, the fragrant scent attracts you.
When you eat a bite, the rich and supreme taste goes slowly into your organs.
Wonderful taste. It is No.1 bowl I have never experienced.
It seems simple, but it is actually very elaborate.
But it is not too exaggerated, and they bring the best part of seasonal ingredients at the perfect timing.
What is left in your mouth is the cleanest taste of the ingredient itself by losing all other affectations.
The Knife skill of an Ogata method utilize the advantages of materials to the maximum extent.
It is like a magician who extracts the best flavor from the best ingredients with a minimal treatment.
The atmosphere also shows the dignity of the master in every parts of the restaurant.
The vessels are superb that caught eyes of the master.
With this stance and service and by imagining how struggling the master is in the kitchen, this place can be said reasonable.
Japanese appearance created by renovating an old town house (machiya).
They serve only one kaiseki course with beef.
The beef has extra fat cut off, is well-shaped, and provided as beautiful as possible.
Meats are like furnished by being polished with the height of luxury.
It is too light to forget that you are eating meats.
The fat goes melted in your mouth. It is just simply a clear taste.
You can enjoy the light and clear fat and the taste of meat without feeling too strong.
The cooking method includes eating as sashimi, marinated with kelp, and sushi, and you may forget that it is actually a meat.
From the counter seat, you can enjoy watching the master using kitchen knives fondly, chopsticks beautifully ans waste-free, and other sophisticated movements.
The restaurant has no sign but only a shop curtain.
There are counter seats and one private room inside.
Japanese cuisine dependent on the ingredients and not too dependent with them.
They are not luxury ingredients but seasonal senses are felt in them.
The take all the preparations with each meal full of skills without hesitation.
All of them are perfectly prepared with firm concentration.
You can feel the tension of the restaurant from the dishes.
The master says 'I want to take part in choosing vessels and hospitality by adding cultures to cuisine' enthusiastically.
You can have a lively conversation and enjoyable time.
A little cuisine like a hideway in the red light district.
They have meals ideal for sake.
The course meal is rich in volume and variety.
The counter is a special seat where you can talk to the master and enjoy choosing a la carte.
Many varieties of luxury ingredients which can all become the main are stored to provide for a single order, and you can freely consult the way and the amount of cuisine.
The master is friendly and caring, and you are happy to order without feeling tension and pressure.
He also has a good teamwork with young chefs, and you can spend a comfortable time.
Recommended to people who like seasonal ingredients, cooking, and delicate broths!
Nothing arty in general and a very orthodox way of cooking. In addition, it is not too eccentric so it comes into your body without any strain.
The broth is a delicate taste.
Put it on a plate together with ingredients and a lot of effort has been put into making you feel the season in the ingredients and how its set out on the plate as well as the plates itself.
This shop is suitable for those people who like "delicate tasting broths" and "who naturally feel that seasonal ingredients and plates are nice to look at."
I would like to recommend this restaurant for those people who really like to enjoy cooking and seasons naturally from their core.