Early May, I had the pleasure to visit Kodama, a Kaiseki-ya in Nishi-Azabu recommended by Vedat Milor.
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Kodama retains the classical elements that make kaiseki courses special, showcasing the seasonal bounties of spring in a subtle yet striking manner. But what makes dining here special is the innovative touches from the chef that elevate the course to new heights. A good example is the signature abalone dish: noodles made from abalone paste served with liver sauce in an abalone shell on ice. Not only this dish visually dazzles, but it also demonstrates the chef's deft control over both texture and temperature to create an unforgettable dish from a luxury ingredient.
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In essence, Kodama is a gallery of fine craftsmanship. This is not limited to what is on the plate, but includes the plates themselves. Take the vessels used to serve sake, pieces of arrestingly beautiful pottery that look like they belong in a museum. Overall, the course is an aesthetic feast displaying beauty in different forms, be it subtle or astonishing. The whole experience is further brought together by the humble and welcoming demeanor of the chef.
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The restaurant is also fairly priced and easy to book, a rarity for the level of quality it presents. Highly recommended and I look forward to being back to try different seasonal menus.