Hyperlocal Tokyo

The interior features an eight-seat counter crafted from a single slab of wood. Reservations are required, and only one course (¥25,000 including tax) is offered, but the chef is attentive to dietary restrictions and preferences. Despite being a young chef, the restaurant exudes a sense of thoughtful hospitality, from the warm welcome to the seamless teamwork and discreet handling of the bill. It was a truly pleasant experience.

A luxurious kaiseki course featuring exquisite Japanese cuisine. Ascending to the 7th floor of the building, we found ourselves the sole occupants of the counter for the evening. A succession of fish-centric dishes paired with exceptional sake. The only item allowed on the table was a smartphone, leading me to wonder if the tatami mat was intended as a phone stand? The May course began with a chilled serving of Oma uni (sea urchin), followed by a combination of Okinawa tuna and smoked burdock (ibりがっこ) in a toro-taku (tuna and seaweed) style, a delicate dish of Ehime sweetfish (amadai), and a white-skinned soup. The flounder (hirame) and Japanese sea bream (isaki) were accompanied by a liver ponzu sauce, while the pine cone-shaped fried dish (matsukasaage) resembled a Japanese-style chicken nanban. Grilled Japanese scabbardfish (tachiuo) from Chiba prefecture followed, and although the focus was on seafood, a chilled Wagyu beef shabu-shabu from Kagoshima was also included. The shirauo (whitebait) pot, cooked in a clam broth, was followed by a luxurious rice porridge served in a high-quality ceramic pot, topped with a generous portion of eel. We indulged in multiple refills, finishing with a decadent ochazuke (tea rice). Any leftovers were thoughtfully packaged as a takeaway.

This is personally my favorite Japanese restaurant in Tokyo!! However, for some reason I don't know, it hasn't received a Michelin star. Frankly, I've been to many restaurants in this price range, but in terms of taste, there's no place that surpasses this one. Why? Because the owner uses only the finest ingredients from all over Japan, and he meticulously prepares and cooks them in a way that maximizes their flavor. I really don't understand why Michelin hasn't awarded it a star. It deserves at least 19 points from Gault Millau. Recently, the price of the course has gone up, so if you have drinks with your meal, it will cost you around 35,000 to 40,000 yen, but it's definitely worth it. It kind of reminds me of the old Ryugin (about 10 years ago). The following is just a sample of what I had on one visit: * Chilled Chawanmushi (steamed egg custard) * Ocoze (a type of fish) and grilled eggplant * Salt-grilled Hairtail * White miso and yuzu marinated Spanish mackerel * Oyster tempura with seaweed * Somen (thin noodles) * Beef tongue * White rice, chopped tuna, braised beef, and pickled vegetables * Homemade yogurt ice cream The owner is very humble, and the service is excellent. There's no sense of being unwelcome. The price is high, but if you're looking for a restaurant in this price range, I highly recommend it!!

A Japanese restaurant located just a minute's walk from Ningyocho and within a few minutes' walk from Suitengu-mae. I made a reservation for a weekday evening. It's nice that you can make reservations for your preferred time, rather than having a set start time. It seems like they might be open late on some days too. It's on the top floor of a building with various famous restaurants. The interior is cozy with a counter where everyone sits side by side. The omakase course is ¥23,000. It includes 9 dishes, a clay pot rice, and dessert. The portions are pretty good, and if you need more, you can always ask for a second helping of rice. All the dishes were delicious, and I personally liked how they were all light and refreshing. But they were also flavorful and satisfying. I was able to try the first flower pepper of the year. It was served with a shabu-shabu of Iwate beef sirloin. The clay pot rice was made with firefly squid and pickled mustard greens. They also put flower pepper on top. This clay pot rice was delicious. I got the impression that they were able to keep the price down while still creating delicious food with their skills. The head chef is still in his early 30s, so I'm excited to see what he does in the future.

I finally managed to make a reservation after a friend told me about it! Every dish was truly delicious and I was blown away. There were also autumnal dishes like matsutake earthenware steamed soup, which made me very happy. I definitely want to go back again!