Kohaku Tokyo

Awards

MICHELIN Guide

Three stars restaurant, 2025

All Michelin stars in Tokyo All Michelin stars in Japan All 3 stars Michelin in Tokyo All 3 stars Michelin in Japan

OAD

Japanese Restaurants 2024, 69

All OAD Japanese in Tokyo All OAD Japanese in Japan

Tabelog

2024 Silver

All Tabelog in Tokyo All Tabelog in Japan All Tabelog Silver in Tokyo All Tabelog Silver in Japan

La Liste

La Liste, #306

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Restaurant Ranking

Restaurant Ranking 2024, #222, PRO #18.83, USER #17.67

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Gault & Millau

4 Torques, 2020

All Gault & Millau in Tokyo All Gault & Millau in Japan All Gault & Millau 4 Torques in Tokyo All Gault & Millau 4 Torques in Japan

Gault & Millau Public Mark

18.5 / 20

Ratings from the web

Tabelog

3.97

Chef

Koji Koizumi

Cuisine

Japanese

• 2024
• 2021
• 2020
• 2016

Dinner at 虎白

on 14 Feb 2024

by Naoki Hoshi

📍Kohaku📍 虎白 🏆Tabelog 4.37🏆Tabelog Silver🥈🏆Michelin⭐️⭐️⭐️

Happy Valentines with my favorite people!

8 / 10

Dinner at Kohaku (虎白)

on 11 Nov 2021

by Gerhard Huber

A modern Kaiseiki restaurant, part of the Ichikawa group.
Modern layer of flavors, interesting combinations, top-notch ingredients combine to an excellent meal. One of the most interesting dishes were the Kotake broth, a very rare mushroom, dried for three weeks in the sun to create a super intense flavor. Another one was the soup with kani. A very special kani in a broth of intense taste while main thing a fragrant smell.
The hospitality is great and the sake selection deep, tasty and satisfying.... More

A modern Kaiseiki restaurant, part of the Ichikawa group.
Modern layer of flavors, interesting combinations, top-notch ingredients combine to an excellent meal. One of the most interesting dishes were the Kotake broth, a very rare mushroom, dried for three weeks in the sun to create a super intense flavor. Another one was the soup with kani. A very special kani in a broth of intense taste while main thing a fragrant smell.
The hospitality is great and the sake selection deep, tasty and satisfying. Less

Dinner at 虎白

on 09 Apr 2021

by Kevin Chen

虎白
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Of all the restaurants in the Ishikawa group, I would say that I like this place the most. More kappo than kaiseki, with dishes that are very ingredient focused. The shirako on rice with caviar was a boom moment and the chateaubriand was super tender. Finished off with a.... carbonara of all things. Interesting flow of dishes, and everything was tasty.
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#料理 #レストラン #東京 #食事... More

虎白
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Of all the restaurants in the Ishikawa group, I would say that I like this place the most. More kappo than kaiseki, with dishes that are very ingredient focused. The shirako on rice with caviar was a boom moment and the chateaubriand was super tender. Finished off with a.... carbonara of all things. Interesting flow of dishes, and everything was tasty.
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#料理 #レストラン #東京 #食事 #food #foodie #foodstagram #stuffieat #kevcheeats #kevchetokyo #kevche #kevchekappo #kevchekaiseki #kevchekagurazaka #虎白 @koizumikojikohaku TL4.36-S M3* Less

Dinner at 虎白

on 19 May 2020

by Margaret Lam

(SWIPE FOR MORE PICS) If consider the most artful packaging of take-home nabe sets, I think the collaboration of the two 3 star restaurants Ishikawa 石かわX Kohaku 虎白 get my vote. In fact it was Nanbara san of Yakiniku Jumbo told me about Kohaku’s chef @kojikoizumikohaku san’s posts on their nabes. Then I looked at it, wow, it was like an art 😱
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The first one in particular, is a 寄せ鍋yosenabe with Kuorge Wagyu (Black hair Japanese cattle), Hamaguri clams, Shiroamadai... More

(SWIPE FOR MORE PICS) If consider the most artful packaging of take-home nabe sets, I think the collaboration of the two 3 star restaurants Ishikawa 石かわX Kohaku 虎白 get my vote. In fact it was Nanbara san of Yakiniku Jumbo told me about Kohaku’s chef @kojikoizumikohaku san’s posts on their nabes. Then I looked at it, wow, it was like an art 😱
_
The first one in particular, is a 寄せ鍋yosenabe with Kuorge Wagyu (Black hair Japanese cattle), Hamaguri clams, Shiroamadai (White Tilefish), Kabu (Turnips), Hanasansho (Mountain Pepper Flowers), Takenoko (Bamboo Shoots), Kinome (Mountain Pepper Sprouts), Spring Vegetables, Kuzukiri (noodles made with kuzu flour), and of course dashi. This whole placement, color, and alignment were so exquisite!
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There are other flavors in their collaboration nabe series, such as Wagyu and hanasansho (the classic, Pic 2), Kegani with Shrimp Dashi and White Miso (Pic 3), Hamo with Clear Dashi (Pic 4). Even their takehome bento were very aesthetically done (pic 5-6). This is what you get when 3 stars make takehome. Artistically speaking, it is another level.
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Thank you @kojikoizumikohaku san for letting me using their pics 🙏🏻🙏🏻🙏🏻 _

#littlemeg_japanesetakeout #littlemeg_fightcovid19
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#tokyo #littlemeg_tokyo #石かわ #虎白#littlemeg_ishikawa #littlemeg_kohaku #kohaku #ishikawa #food #foodstagram #foodies #foodpics #instafood #yummy #delicious #gourmet #photooftheday #bestoftheday #igdaily @theartofplating @gastronogram #お鍋 #テイクアウト Less

8 / 10

Dinner at Kohaku (虎白)

on 13 Oct 2016

by Gerhard Huber

8 / 10

Dinner at Kohaku (虎白)

on 09 Jan 2016

by I. Anna A

Great kaiseki restaurant***