Hyperlocal Tokyo

The food was exquisite, but the dishes themselves were truly beautiful. I was amazed with each course that was brought out. The most memorable dish was the simmered Kinmedai (golden eye snapper). Generally, this type of simmered dish tends to be quite strong in flavor, or if it's a light broth with a delicious flavor, the fattiness of the fish can be overwhelming. But this one was so light and incredibly delicious. I don't know how they did it... it was packed with the essence of the fish without any feeling of fat. It was simply delicious. The final dessert also had a unique touch that I haven't seen anywhere else, which was great. Finally, I received a copy of Mr. Okuda's book as a souvenir. It included explanations of dishes that I could try at home, so I'll definitely be using it for reference. ♡ ┈┈┈┈┈┈┈┈┈┈┈┈┈┈┈┈┈┈ ◆ Ise Ebi (Japanese spiny lobster) with kombu (kelp) Spinach and mushroom salad The dish was beautifully designed, like a cracked egg! ◆ Sanma (Pacific saury) and matsutake (matsutake mushroom) with harusame (glass noodles) ◆ Kinmedai (golden eye snapper) simmered The combination with the black bone chicken broth was exceptional! ◆ Suppon (soft-shelled turtle) soup ◆ Sashimi Toro (fatty tuna), Saba (mackerel), Ika (squid), Ebi (shrimp), Kawahari (filefish) ◆ Grilled dishes Amadai (tilefish), mushrooms ◆ Beef sukiyaki-style Kobe's Otagyu (Kobe beef) with shaved chestnut ◆ Biwa Lake eel ◆ Kegani (hair crab) chirashi (scattered) rice ◆ Dessert - Wasanbon (refined sugar) ice cream - Dorayaki (sweet bean paste pancake) - Muscat grapes ┈┈┈┈┈┈┈┈┈┈┈┈┈┈┈┈┈┈ Thank you for the wonderful meal! ♡

I visited this restaurant for a company celebration. The atmosphere, food, and service were all top-notch, truly befitting a high-end Ginza establishment. I doubt I'll ever have the chance to dine here again 😁. Thank you for an unforgettable experience.

The most delicious Japanese food I've ever had in my life. In a nutshell, it's an experience of eating the seasons. It's a restaurant that makes me truly appreciate being Japanese. Not only are the ingredients superb, but the broth is incredibly deep and flavorful. The sake and wine pairings are also excellent. I will definitely be back. The chopstick wrapper is held down by none other than Chef Okuda's divine hand! Thank you, Master!

The menu changes every month. The dishes have a seasonal feel. The menu is also well-crafted. For example, the meat sauce uses Shimonita onions. There are subtle explanations of the ingredients, cooking methods, and seasonality. The sommelier also offers rare wines that you won't find at other restaurants. I was completely satisfied.

The restaurant used to be very exclusive, but recently it's become easier to make reservations and the owner has become more approachable, making it a more comfortable place to be. The food here is incredibly delicate, with a strong emphasis on dashi broth, but with a creative touch. This time, it was a spring menu. I was hoping for Sichuan peppercorns, but it seems the season was a bit off. Still, I was lucky to find some excellent bamboo shoots. The final rice dish was delicious. I was surprised to find tapioca in the dessert. It was unexpected to find tapioca in a place like this, but it was surprisingly good. I learned a lot. The tableware is also exquisite, with glasses like old Baccarat, showcasing a great deal of attention to detail. Thank you for the wonderful meal.