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Brand new modern Kaiseiki place. The Chef, a lady for a change, comes from a famous hospitality family from Fukuoka. After High School she trained in a well know Kaiseki restaurant in Tokyo before setting out on her own.
The menu is very seasonal and has quite some ambitions. All of it is done kappo style in front of you. Clearly there are some service teething problems as the eight dinners arrived at different times which makes the coordination quite difficult, but the food itself is very good. Star of the evening was the Suzuki and the Takenoko Shabu Shabu with Hanasancho. Excellent.
The Suzuki was barely grilled and has some excellent taste and texture. Admittedly, being addicted to Hanasancho, probably I will like anything you serve with it, but this meat was beautifully set against the crunchiness of the bamboo. An excellent dish.
I really wish this young lady all the best an great success.
7 / 10
