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A wonderful meat focused kaiseki restaurant. The chef/owner Tanaka-san comes from a Gifu butcher family. He has loved and lived with beef since his early childhood. Instead of taking over the family butcher shop he wanted to open up a restaurant. First in Nagoya but for the last two years in Tokyo, he provides a classical sequenced kaiseki meal with the main ingredient Kobe beef. Fortunately, the farmer Tanaka-san sources the beef from, happened to be dining there and was seated next to us. So, he showed us a video of the very cow we were eating. The breeding period is unusually long, with the cow being 47 months old before the slaughter.
A meal starts off with a raw liver and then continues with various cuts served either raw together with fish or seafood and slightly cured. Its pinnacle, of course, is the filet which is cooked on the grill to perfection. One would think that such a meat themed multi course meal is getting boring, but the variation of cuts and cooking makes it actually very interesting.
A true heaven for beef lovers.
9 / 10
