Located in a serene area behind the American Embassy in Akasaka, Minato, Tokyo, this kaiseki restaurant is notoriously difficult to book. I had never had the chance to visit until now, but I was fortunate to join a meal with a friend who often treats me to great dining experiences. This time, we had a private room for a dinner gathering of eight. In a refined atmosphere, the dishes showcased the wonderful summer ingredients prepared by a top-notch chef. On this day, we enjoyed:- Appetizer: Karatsu Red Sea Urchin, Abalone with its liver, White Sweet Potato- Steamed Kiss Fish with Glutinous Rice and Caviar- Sashimi: Sea Bream and Awaji Island Sea Urchin, Octopus- Soup with Unagi (Eel) from Lake Shinji and Winter Melon- Hairy Crab from Funka Bay with Fresh Wood Ear Mushrooms and Jelly- Tempura: Corn, Scad, Fish Roe- Grilled Sweetfish- Grilled Eggplant- Grilled Soft-shelled Turtle with Fried Burdock- Grilled Guchi Fish with Sprouted Brown Rice Cake in Broth- Handmade Cold Noodles with Bamboo Leaves, Fried Shredded Nori and Myoga- Small Rice Bowl with Beef and Eel- White Rice, Hamo (Pike Eel) Yukke, Soy Sauce Pickled Ikura (Salmon Roe), Fresh Karasumi (Dried Mullet Roe), Seaweed, Dried Baby Sardines- Mizu Yokan (Water Jelly)- Matcha (Green Tea)Everything was delicious. For someone of my age, the portions felt a bit too much. However, having a variety of dishes to enjoy is always welcome. The grilled sweetfish, which beautifully represents the season, was cooked perfectly, allowing me to enjoy it from head to tail. The cold noodles made with bamboo leaves served in an ice bowl were also outstanding. Though they seemed simple, they were meticulously crafted. The tempura of Bachi-ko (a type of fish) was a delightful surprise. It was my first experience with it, and its deliciousness was addictive. While it’s a matter of personal preference, I can understand why some consider this place to be among the best in Japan. However, I personally prefer something a bit simpler. I felt that the dishes lacked a playful spirit and left an impression of being just safely put together. Although we dined in a private room, the head chef never showed his face, and I didn’t get to see him at all. I suppose that’s just how this restaurant operates. Despite feeling a slight difference in direction, I had a very good experience. Thank you for the wonderful meal!
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