Hyperlocal Tokyo

It was a hidden gem tucked away in a mixed-use building. While not spacious, it had a simple yet clean feel. The dim lighting and quiet atmosphere created a sense of calm without being intimidating. The food was meticulously prepared with a focus on details that would be difficult to replicate at home. Delicious! The staff was consistently kind and efficient, with the food arriving at just the right pace. It was a truly relaxing experience.

The chawanmushi alone was delicate and delicious, with a harmonious blend of Japanese tradition, the warmth of a wood-fired stove, and a touch of Buddhist serenity. While the pairing with sake pushed the price over 30,000 yen, the overall satisfaction level was moderate.

The atmosphere was great and everything was delicious. It's a counter-only restaurant.

Without a doubt, this is the best restaurant in Tokyo in 2023. It was that impactful. I'm already in awe that they created such a space in a nondescript building behind Shibuya Police Station, in the midst of all the hustle and bustle. Chef Kunisue, at only 27 years old, demonstrates incredible spirit and talent in his fermented cuisine. The flavors are bold and distinct, setting it apart from other restaurants. His mastery of cooking techniques, flavor combinations, and deliciousness are truly remarkable. His description of his own creation, hinoki leaf pepper, as "forest bathing" is a testament to his unique sense of style. I can't wait to see what he does next. Michelin stars are surely in his future. I've encountered a truly extraordinary restaurant.

I booked a short course for a client from overseas and visited. In the midst of the hustle and bustle of Shibuya, there was another world. A counter and walls crafted by the skilled hands of a plasterer, with the flickering flames of a burning firewood fire. You can enjoy traditional techniques like fermentation and firewood in a beautiful space. The chef and the two service staff are young and easygoing. It's a comfortable place to be. They're already competing in the gourmet reservation site, so I think all sorts of customers will come, but I hope they don't waver and continue to compete in the same way they are now. By the way, the short course was very satisfying. My overseas guest was also satisfied. I will visit again next time for the full course.