Kohaku Tokyo

(Visited on 4.35)This was my third visit in four months since the new location opened, having last visited in the autumn and spring. Among many renowned restaurants, this is one I eagerly anticipate and look forward to the most. The reason is that while it has a solid foundation in Japanese cuisine, Chef Koizumi's overflowing talent and creativity provide an eye-opening experience that transcends mere dining, offering a truly moving experience each time I visit.Once again, my wife and I thoroughly enjoyed such an experience.Here’s what we had:- Beef Tataki with Snake Cucumber, Dashi Jelly, and Sudachi - First, a refreshing cold dish perfect for summer. The beef tataki has a rich flavor, and the dashi jelly pairs beautifully. The addition of a hint of sudachi and the snake cucumber keeps it light and enhances the appetite.- Summer Specialty: Sweetfish with Dashi and Truffle Cream Sauce, served with Mochi Rice Risotto - This dish is said to be a classic summer offering at Kohaku, but it was our first time experiencing it in summer, and we were deeply impressed. The presentation is stunning, with the sweetfish diving headfirst into a truffle cream sauce. Taking a cautious bite, I was blown away by how delicious it was! The slight bitterness of the sweetfish combined with the aromatic truffle cream sauce is indescribably exquisite! The leftover sauce is delicious as a soup, but when you add a golf ball-sized portion of mochi rice, it transforms into a risotto-style dish. This is truly a masterpiece!- Grilled Scallop Shinjo Soup - Next was a fragrant soup with grilled scallop shinjo. The broth, rich with scallop flavor, was delightful. The shinjo was enjoyable on its own or slightly broken up to mix with the broth.- Biwa Trout with Jelly, Baby Conger Eel, and Sea Urchin - I’m always amazed by the sashimi at Kohaku. The beautiful pink to orange biwa trout is delicious! Its tender texture and subtly sweet flavor are delightful even without any accompaniment, but it pairs perfectly with the homemade secret jelly, bringing a smile to my face. The baby conger eel, mixed into a ball with the eel meat, is irresistible with sake! The skin of the eel is grilled for added aroma. The sea urchin, marinated in a soy sauce with a hint of Shaoxing wine, is also exquisite. At this point, I found it hard to control my drinking pace! It was truly delicious...- Shark Fin Beer Batter with Caviar and Wasabi - Another surprising dish. Shark fin??? Yes, it’s shark fin. This crispy delight is served with kinome (Japanese pepper) and caviar. The texture is astonishing, with a delightful crunch from both the batter and the shark fin fibers. The batter has a perfect seasoning, and the combination with kinome and caviar is unexpectedly harmonious! It’s hard to put into words...- Steamed Abalone with Grilled Eggplant, Tosa Vinegar Jelly, and Liver Sauce with Timur Pepper - This is another impressive cold dish. The steamed abalone and grilled eggplant are cut to nearly the same shape and size, creating an interesting texture contrast—one is almost drinkable, while the other has a slight bite. The pleasant acidity of the Tosa vinegar jelly and the moderate bitterness and richness of the liver sauce, combined with the exotic spice of Timur pepper from Pakistan, create a genius marriage of flavors.- Grilled Knife Fish with Winter Melon and Green Beans - When the simmered dish arrived, I felt a bit sad that we were nearing the end... but the warm flavors quickly dispelled that sadness. The dashi, made from bonito, is beautifully captured in the kudzu sauce, which the winter melon absorbs perfectly, enhancing the sweet flavor of the knife fish and the refreshing taste of the green onions, resulting in a wonderful dish.- Kohaku Noodles with Black Truffle and Egg Yolk Soy Sauce - Noodles covered with slices of black truffle. This luxurious dish features the unique chewy homemade noodles paired with abundant truffle and egg yolk soy sauce! Well, this is bound to be delicious...- Grouper with Kagura Nanban Miso Rice and Myoga Soup - Finally, a light mixed rice dish. We took the leftovers home to enjoy!- Matcha Warabi Mochi with Coconut Powder- Rum Ice Cream with Junsai, Black Honey, and Margao - Ice cream with junsai?! I had to ask the staff twice to confirm. And it pairs incredibly well... The texture is amazing! The rum, black honey, and margao create a perfect balance of bitterness, subtle sweetness, and spice, complemented by the texture of the junsai. It was truly an eye-opening experience until the very end! Hats off!The attention to detail is uncompromising, and you can feel the dedication in every dish and plate. Chef Koizumi’s calm and composed demeanor, along with the lively atmosphere created by the staff, adds to the restaurant's wonderful ambiance.I genuinely believe he is a genius... It wouldn’t be surprising if he became a Living National Treasure someday...Once again, I had a fantastic experience.I am truly looking forward to my next visit! Everything was delicious!It was a great meal! Less

I always look forward to visiting Kohaku in Kagurazaka! ⭐︎ This time, I enjoyed lunch in a private room with my daughter, overlooking a lovely garden. (*^^*) I think it’s wonderful how they utilize seasonal ingredients and put so much creativity into their dishes. Every visit leaves me completely satisfied, so I believe the prices are justified. ^ ^ **Menu** **[Appetizer]** Wagyu Tataki with Sudachi-scented Salt Jelly The Wagyu has just the right amount of fat, and the Sudachi aroma is perfect for a hot day! **[Seasonal Dish]** Young Sweetfish "Dobon" with Truffle Sauce and Mochi Rice The young sweetfish dives headfirst into the sauce! The name made me chuckle. Since the fish is fried, it’s quite hot, so be careful not to burn yourself! Eating the leftover sauce with mochi rice is absolutely delicious! ♡ **[Soup]** Grilled Scallop with Fish Cake A gentle flavor with a light, fluffy scallop aroma. **[Sashimi]** Salmon (Biwa Trout), Hamo Roe, and Salted Sea Urchin in Shaoxing Wine The Biwa trout is wild and raised in a sterile environment, caught one by one, and truly delicious! The hamo roe is a delicacy, and the salted sea urchin is perfect as a drinking snack! **[Grilled Dish]** Spanish Mackerel (from Takeoka Port, Chiba), New Burdock Cake with Caviar, and Local Mustard The Spanish mackerel is so tender that you don’t even need teeth! It’s almost like a drink! ^ ^ The new burdock retains its flavor even when paired with local mustard, making it delicious! **[Pickled Dish]** Salted Sesame Tofu with Plenty of Dashi and Homemade Karasumi The combination of karasumi on top and salted sesame tofu is outstanding! **[Fried Dish]** Kamo Eggplant The surface is crispy with a hint of charcoal aroma, while the inside is juicy! This dish is garnished with sansho pepper and young leaves. **[Kohaku Noodles]** Black Truffle and Egg Yolk Soy Sauce The black truffle is so abundant that you can hardly see the noodles! (°▽°) Once you mix in the egg yolk soy sauce, it’s delicious and delightful! **[Clay Pot Rice]** Abalone The rice, filled with chunks of abalone, is cooked to perfection in a clay pot. ^ ^ Since I couldn’t finish it all, I made the leftovers into onigiri to take home! **[Dessert]** Matcha Warabi Mochi 1. It pairs wonderfully with coconut powder! A separate stomach for dessert! ^ ^ 2. Rum Ice Cream with Junsai and Margaou This was my first time trying ice cream with junsai! It’s a great combination, and I really liked it! Margaou is a Taiwanese pepper, and it was sprinkled on top. It’s not spicy, but adds a slight kick. There were some interesting combinations, and once again, I was thoroughly satisfied! The young sweetfish "Dobon" was so impactful that it might just appear in my dreams! I’m already looking forward to my next visit! ٩(๑❛ᴗ❛๑)۶ Less

I have been visiting Kohaku every year since 2014, but this was my first time visiting in the middle of summer. I was filled with excitement to see what exquisite dishes would be served as I arrived at 8:00 PM on a weekday.This time, I dined with the owner-chef of a super popular Italian restaurant that my husband and I frequently visit, making it a party of three.Here’s the menu for the evening, featuring 11 dishes:1. Wagyu Tataki with Snake Cucumber and Dashi Jelly2. Young Sweetfish with Truffle Sauce and Sticky Rice3. Grilled Scallop Miso Soup4. Biwa Masu with Secret Jelly, Hamo Roe, and the Aroma of Shaoxing Wine5. Kyu-kai Saikyo Grilled Fish with Burdock Cake and Caviar6. White Sesame Tofu with Karasumi, Grated Green Onion, and Soy Sauce7. Kamo Eggplant with Mitsuba and Timur Pepper8. Kohaku Noodles with Black Truffle and Egg Yolk Soy Sauce9. Abalone Rice10. Matcha Mochi11. Rum Ice Cream with Mago, Water Shield, and Black HoneyThe innovative menu that breaks free from traditional Japanese cuisine was truly impressive, and every dish was of impeccable quality.My dining companions were also greatly impressed, and it was delightful to see them make their next reservation on the spot.I look forward to returning in October! Less

The first dish was tenderloin beef with cucumber! It was refreshing and incredibly delicious, leaving me in awe right from the start!The second dish, the fish, was truly amazing! This is my personal No. 1! It felt luxurious!The third dish was scallops, which were simply seasoned, allowing me to appreciate their natural flavor. This also left a strong impression on me. ♡The original Kohaku noodles were also very tasty! I heard they were topped with truffles and seasoned with egg yolk and soy sauce, and the flavor was absolutely perfect! I was moved to tears.The final dish, abalone rice, was outstanding. I even received an onigiri (rice ball) as a souvenir. I can't forget the taste of the abalone rice...The dessert, warabi mochi and rum ice cream, was delicious too!I also received coconut mochi as a souvenir, which was fantastic!I was a bit nervous, but the head chef and the staff were all very kind, making it a wonderful restaurant!I definitely want to visit again! Less

On a night in July 2026,I came to Kohaku in Kagurazaka for dinner, down a cobblestone alley. It’s been about six months since my last visit.As I opened the door, I was greeted by the usual large bonsai tree. I proceeded to the back counter seats.Unlike many popular Japanese restaurants these days, there wasn’t a simultaneous start for all guests. It seems that the start times are set in 30-minute intervals. The ability to consistently serve high-quality dishes without a synchronized start reflects the high level of the kitchen.Since it was July, the famous Ayu Dobon was served. The guests on either side of me were asking for seconds, indicating its popularity. I had been waiting a whole year for this.The course for the evening was as follows:◇ Appetizer ・Grilled Beef Tenderloin ・Sliced Cucumber ・Sudachi Jelly The tenderloin, infused with the aroma of charcoal, is a refreshing summer dish when paired with cucumber and sudachi.◇ Appetizer ・Ayu Dobon ・Sticky Rice The fried ayu dives into a truffle sauce. I enjoyed the hot ayu by hand. The truffle sauce complements the bitterness of the ayu's innards perfectly. Finally, I added the sticky rice to make a risotto.◇ Soup ・Shrimp Shiso The shrimp paste, made without any fillers, bursts with sweetness as it enters your mouth. This is a specialty of Kohaku.◇ Seasonal Side Dish ・Biwa Trout with Kohaku Jelly ・Octopus marinated in Shaoxing wine ・Pike Conger with Salted Roe The biwa trout is delicious, but the two accompanying dishes are irresistible with Japanese sake. Perfect for sake lovers.◇ Grilled Dish ・Saury marinated in Saikyo Miso ・New Burdock Mochi ・Local Spicy Mustard The Saikyo miso is mixed with gochujang to adjust the sweetness. The use of such seasonings is fascinating.◇ Vinegared Dish ・White Sesame Tofu ・Karasumi ・Green Onion The white sesame tofu is drizzled with red vinegar, topped with karasumi powder.◇ Fried Dish ・Kamo Eggplant ・Chimole Pepper The kamo eggplant is soaked in dashi, fried, and then grilled over charcoal. It’s crispy on the outside but juicy on the inside from absorbing the dashi. The accompanying chimole pepper adds a nice kick.◇ Noodle Dish ・Kohaku Noodles ・Egg Yolk Soy Sauce ・Truffle The Kohaku noodles are tossed with egg yolk soy sauce. The combination of chewy noodles and egg yolk soy sauce reminds me of TKG (Tamago Kake Gohan).◇ Clay Pot Rice ・Abalone The clay pot rice is filled with abalone. The flavor of the abalone liver sauce seeps deeply into the rice, creating an irresistible taste.◇ Dessert ・Matcha Warabi Mochi ・Rum Ice Cream with Junzai and Margo There are two types of desserts. The second dish features ice cream paired with junzai. I’m not quite sure about this combination of desserts.On this day, I drank about two go of Japanese sake, using my wife’s special aojiru as a chaser. It was easy to drink and delicious. Before I knew it, all the guests at the counter were drinking it. This will definitely become a regular menu item.It was a great meal. Less

This is my favorite Japanese restaurant in the country, and this is my second visit in 2026! Last time was in winter, and this time I was looking forward to enjoying summer! Before diving into the summer course, we all raised a toast with our usual Kohaku beer! Beef Tataki with Cucumber Starting off with beef really gets the excitement going! It’s generously topped with a secret jelly! Ayugawa Sweetfish with Truffle Sauce Here it is, the summer highlight at Kohaku—sweetfish diving into truffle sauce! I was so happy to have it again after a long time. This is what I look forward to in summer at Kohaku! I’m glad I could enjoy it again this year. Plus, this time it came with rice, which we turned into risotto after finishing! It’s amazing how they keep evolving! Shrimp Paste This shrimp paste is packed with flavor and doesn’t use any fillers! The clear broth is simply the best! Lake Biwa Masu Trout with Octopus in Shaoxing Wine and Hamo Sashimi The octopus marinated in Shaoxing wine shines in this dish! The texture and rich flavor are irresistible for any drink lover! Grilled Sawara Mackerel with Saikyo Miso It arrives fluffy and tender! Paired with burdock mochi, it’s hard to believe how much flavor the burdock brings! It has the potential to be the star of the dish! There’s plenty of caviar on top, but the burdock holds its own against the saltiness of the caviar! This dish pairs perfectly with mustard! White Sesame Tofu with Karasumi Powder This is a new creation! Drizzled with three-year-aged red vinegar, it’s refreshing and perfect for summer! Kamo Eggplant There’s a soy sauce sauce underneath! The grilled eggplant has an incredible aroma and flavor! Cold Kohaku Noodles Generously topped with truffles! There’s so much truffle that you can’t even see the noodles! The inherent flavor of the Kohaku noodles combined with the truffles adds a luxurious touch! Abalone Rice Abalone liver generously poured over rice! This might be the first time I’ve had it at Kohaku! Rice soaked in abalone liver can’t possibly be bad! Matcha Mochi This is a special creation from Kohaku! It’s chewy, elastic, and full of flavor! Finally, we have the Akita Junsai! It’s served with rum ice cream! Using junsai in dessert is a unique idea from Kohaku! The refreshing texture pairs perfectly with the rich ice cream! My new friend was also impressed, and I realized once again that this place is a must-visit! I’ll be back next year to be amazed again! Less

The charming space, renovated from a traditional house, creates such a calming atmosphere that you forget you are in the city. From the moment you step inside, a special experience begins. The warm and attentive hospitality from the owner was exceptional, allowing us to enjoy our meal comfortably.We used this venue for a celebration, and I was touched by their thoughtful gesture of providing chopsticks adorned with gold leaf. The first dish we received, a cold jelly with abalone and sea urchin, was not only visually stunning but also allowed us to fully savor the flavors of the ingredients.Each subsequent dish was filled with surprises, showcasing an innovative course that, while rooted in traditional Japanese cuisine, was crafted with fresh and creative ideas. This restaurant truly exemplifies the new possibilities of Japanese cuisine. We had an extraordinary experience that encompassed not just the flavors but also the ambiance and hospitality. I definitely want to return to this place on a special occasion. Less

My spouse and I visited this restaurant. We started with abalone as an appetizer, enjoying Japanese sake with a chaser of daily green juice. We then savored seasonal specialties like sweetfish with truffle sauce, shrimp dumplings, sashimi, swordfish with large caviar, sesame tofu with karasumi, grilled eggplant, Kohaku noodles with black truffle, and gold leaf rice. For dessert, we had matcha coconut warabi mochi and a plate of blue cheese with ice cream. The creative ideas from Chef Koizumi, who skillfully prepared the dishes with carefully selected ingredients, were impressive. Conversations with other guests, facilitated by Chef Koizumi's warm personality, made for a delightful experience at the counter seats. It was a great meal! Less

This was my second visit this year. This time, the dishes included abalone with sea urchin and jun-sai topped with Kohaku jelly, the seasonal classic of young sweetfish, shrimp shinjo, white sweetfish and octopus marinated in Shaoxing wine with grilled tenderloin, grilled swordfish with saikyo miso and beef mochi, Kamo eggplant fried with karasumi, Kohaku noodles topped with black truffle, deep-fried soft-shelled turtle served with sansho pepper, simmered grouper rice, matcha warabi mochi, and Gorgonzola ice cream drizzled with black syrup. Less

Today, I had lunch at Kohaku, a place I regularly visit.Here’s what was served:- Abalone and sea urchin in white dashi jelly- Shrimp paste- White sweet sea bream, octopus marinated in Shaoxing wine, and grilled tenderloin- Grilled swordfish with Saikyo miso and new burdock mochi- Kamo eggplant, fried with Timur pepper and kinome- Kohaku noodles with egg yolk soy sauce and black truffle- Myoga (Japanese ginger) soup- Rice cooked with grouper- Matcha warabi mochi with coconut- Gorgonzola ice cream drizzled with black syrup and pistachiosOnce again, I enjoyed the best dishes.Even with the same dishes, they feel like they evolve with each visit.The seasonal flavors were incredible, and everything was delicious.It was a great meal! Less

I was finally able to visit this place I had been longing to try, possibly due to cancellations from the typhoon. I spent JPY 63,000 on three drinks. Every dish was something I had never tasted before, and it was a rare experience to understand what the pinnacle of Japanese cuisine truly is. The rice dishes were incredibly delicious as well. The facilities and service were outstanding, but if I were to visit regularly or invite someone, I would wish the prices were about JPY 5,000 lower. Therefore, I rated it a bit lower at 4.2 instead of the current 4.34. Less

Kohaku is a Michelin three-star Japanese restaurant (kaiseki cuisine) located in Kagurazaka, Tokyo. It was established as a sister restaurant to the equally renowned three-star establishment, Kagurazaka Ishikawa, and offers unique dishes that transcend traditional Japanese cuisine.◆ Unique Culinary Style: While respecting traditional Japanese cooking techniques and dashi (broth), Kohaku skillfully incorporates luxurious Western ingredients such as truffles, caviar, and foie gras, creating a style of Japanese cuisine that can only be enjoyed here.◆ Owner and Head Chef: Koji Koizumi, who gained attention in 2016 as the youngest three-star chef in Japan, has consistently maintained this prestigious rating ever since. Less

Visited in May 2026.I was invited and this was my first visit.While categorized as Japanese cuisine on Tabelog, it is certainly not traditional Japanese food.The restaurant focuses on Japanese cuisine but offers many interesting twists.I would describe it as innovative Japanese food or neo-Japanese cuisine.The combination of Japanese cuisine and innovation shows great creativity.Even those who have tried all kinds of Japanese food will find enjoyment here.The service was excellent, making for a pleasant experience, and I can understand why it has two Michelin stars.I ordered Japanese sake, thinking it would be traditional, but what I received was outstanding.I would love to visit this place again if the opportunity arises. Less

During the transition from spring to early summer, I had the pleasure of enjoying the exquisite Japanese flavors crafted by Koizumi-san while admiring the beautiful garden.We started with a sea urchin jelly, sprinkled with the fragrant flower pepper.Next was the outstanding Himeayu prepared in the style of Peking duck, followed by the New Shon of sweet shrimp, and the seared Chateaubriand drizzled with sesame oil and salt. The specialty ponzu jelly and the sweet sea bream were delightful, and the grilled sweetfish with wasabi was refreshingly bold.We also enjoyed a hot soup with firefly squid, fragrant fried butterbur shoots, and a flavorful rice cooked with flower pepper, finishing with coconut milk jelly and ice cream.It was an incredibly satisfying three hours.It was a great meal.I will definitely visit again. Less

Located halfway up the stone steps on the side street off Kagurazaka, this restaurant was originally a private house, later transformed into a clinic and then into Kohaku. The establishment has been beautifully renovated, maintaining its charming character. Inside, there is no background music; instead, the gentle sound of water blends with a mix of 50 different cooking sounds, creating a refined auditory environment. The lighting automatically adjusts according to the brightness of natural light, enhancing the spacious feel with views of the garden.We toasted with a glass of Champagne, and for sake, we chose Hinagan and Katsukoma Junmai.- Young Sweetfish from the Tenryu River- Shrimp Shinjo- Sashimi: Cherry Salmon, Aomori Caviar, Chateaubriand- Grilled Sweetfish with Bamboo Leaves- Tofu with Flower Pepper and Red Vinegar- Simmered Dish: White Sweetfish and Fuki no Me- Kohaku Noodles with Soft-Shelled Turtle- Fuki no Tō Rice- Dessert 1: Egg Mochi with Rum and Kudzu Starch- Dessert 2: Blue Cheese Gorgonzola Ice CreamBoth the ambiance and the dishes are luxurious. Each visit offers a unique experience that never gets boring. Chef Koizumi's creative take on traditional Japanese cuisine is truly exceptional. Less

KohakuTabelog 4.33This was my first visit since November.I’ve been a regular customer for almost 8 years now.I have always appreciated the Ishikawa Group, but currently, the only places I keep returning to are Kohaku in Iidabashi and Ren San Shichi in Ginza.My personal taste preferences play a significant role in this.Regarding the prices, for those living in the countryside, it might seem as expensive as rent, but I have never thought it was overpriced.What stands out about Kohaku is the quality of the ingredients, the dashi, and the seasonal high-end ingredients, especially caviar.1. Sea Urchin2. Young Sweetfish Duck3. Shark Fin Shinjo4. Masu Jelly5. Grilled Shirasu6. Flower Pepper Chawanmushi7. Cod with Pepper (the most delicious in the galaxy)8. Kohaku Fugu Noodles9. Boar with Pepper Rice10. Itatsumi and Cod (coconut warabi mochi)11. Vanilla with Pepper Flavor12. Gyokuro13. HojichaI was truly impressed by the exquisite spring ingredients and the level of hospitality. Honestly, I don’t think there’s another restaurant that can serve such elaborate dishes at this time of year.I also felt that the apprentices have grown tremendously.Everything was incredibly delicious.I look forward to my next visit in October.I sincerely pray for the Okami-san to have a safe delivery of her lovely baby.It was very delicious.I was completely satisfied.It was a great meal.Thank you very much. Less

I was invited by my Tabelog friends (who are actually my friends, haha) for a long-awaited visit.Each dish is a Michelin three-star innovation that transcends traditional Japanese cuisine.The skill behind the dishes is evident, as they are even served on JAL international first-class flights.The course costs just under JPY 70,000. I am grateful to have been treated.To sum it up—there's no doubt about the satisfaction level.【Main Dishes Enjoyed】- Fresh Sea Urchin / Fresh Abalone / Liver / Spring Udo- Young Sweetfish from the Tenryu River with Glutinous Rice and Peking Duck Skin (I couldn't have the sweetfish, so I had it replaced with white shrimp)- Grilled Fugu Cake (without any fillers)- Cherry Salmon with Caviar and Meat- Grilled Whitebait from Lake Shinji (with Fukui's local mustard)- White Sesame Tofu (aged red vinegar with flower pepper)- White Sweetfish Soup (the spring vegetables and broth were on another level)- Kohaku Noodles (with Softshell Turtle Broth)- Fuki-no-Tou Clay Pot Rice (the final dish was an onigiri to take home)- Firefly Squid Miso Soup- Lamb Egg Mochi / Gorgonzola Ice CreamWhile maintaining the essence of Japanese cuisine, the use of flower pepper and caviar is exquisite.Every dish showcases a remarkable "calculated harmony of flavors."The atmosphere is quiet and tense, yet the service is not overbearing.This is not just a "meal"; it’s an experience.They make great use of both pepper and flower pepper.It was a great meal. Less