Kutan Tokyo

I finally visited Kutan, a place I had wanted to try for a long time. The dishes exceeded my expectations with a series of wonderful flavors. Each plate showcased a sense of artistry in its composition and presentation. The taste of every bite left a lasting impression. From a dish resembling a seaweed roll to a crab soup and smoked sweetfish wrapped in vibrant green leaves, the seasonal expressions were remarkable. I could truly feel the chef's high level of skill. Each dish, including the tableware and presentation, was flawless, making it an exceptional Japanese dining experience that I thoroughly enjoyed until the end. It was a memorable evening. Less

Japanese cuisine KutanI had the pleasure of enjoying the creations of Mr. Nakashima, who has an impressive background in Japanese cuisine. The refined atmosphere and the quiet neighborhood, slightly away from Ginza, made it a fitting place.The omakase course priced at JPY 46,200 was exceptional, with each dish showcasing high quality and abundant use of Japanese ingredients, leaving me truly impressed.I was moved by the experience at this restaurant, which is definitely worth a special visit.This is why I can't resist gourmet food. I believe this experience is unparalleled.I highly recommend visiting at least once in a lifetime! Less

【Suitability for Companions】★★★★★ 【Suitability for Business Meetings】★★★★★ 【Private Rooms】Available (for 3-4 people) 【Smoking】Non-smoking. Ashtrays available outside 【Estimated Budget】From JPY 60,000 per person 【Atmosphere】The interior features a soft white color scheme with rounded shapes. The spaciousness, layout, and ceiling height are all perfectly balanced. This truly feels like a Michelin-starred restaurant with real skill. 【Recommended Occasions】The location, time of day, and availability of private rooms make it a perfect match for both business meetings and companion dining. The atmosphere is that of a serious Japanese restaurant. Without worrying about aesthetics, the interior feels soft, yet the head chef embodies a traditional, serious demeanor. The flavors are exquisite—everything is simply delicious. The presentation and tableware are beautiful, and even with prices over JPY 50,000, it feels justified. This is my favorite Japanese restaurant. Less

It's Saturday night.I'm in Shintomicho.I have a reservation at Kutan, which I visit every season. I arrived at 6 PM, eager to enjoy the summer course.Upon entering the room, I saw the chef, Kotaro Nakashima, skillfully slicing white fish.Could it be Mako? The answer is the Fukuoka's Oniko fish, a representative of summer fish. I love kara-age, but this looks like sashimi.Soon, seven people gathered at the counter, while about five more joined in a private room a little later.Now, let's get to the main topic. Here’s the course I enjoyed:I’ve included comments for each dish in the photo section, so I hope you enjoy them alongside the images.And it was a great meal!Black abalone from Maizuru and sweetfish from the Yura River. Squid from Yanagikubo and giant eel from Tsushima. The highlight was the natural eel from Hakata Bay and Oniko fish. Additionally, we had hairy crab from Hokkaido, Wakasa gurnard, and Yamagata beef chateaubriand...!In front of these exquisite dishes, the drinks kept flowing. We enjoyed about five types of summer sake, and although the bill exceeded JPY 6,000, it was worth every yen for the quality.Next time, I’ll be back for the autumn course featuring matsutake mushrooms. I hope this year’s matsutake are good... I want to enjoy them while being grateful to the farmers who harvested them, undeterred by bears.⚫︎ Appetizer: - Hairy crab with sesame tofu - Dashi vinegar jelly - Myoga vinegar - Nagaimo⚫︎ Appetizers: - Steamed black abalone from Maizuru - Liver rice - Kinome⚫︎ Grilled Dish: - Sweetfish from Yura River: charcoal-grilled - Beer⚫︎ Small Bowl: - Squid from Yanagikubo - Noodle dipping sauce: somen style - Squeezed juice: ginger and sudachi - Tempura: tentacles⚫︎ Sashimi: - Oniko fish from Fukuoka - Chili vinegar - Egg, liver, stomach: marinated in dashi⚫︎ Soup Dish: - Eel from Hakata Bay: grilled white - Okra tataki - Kinome - Zucchini⚫︎ Hand Roll: - Tuna from Shimonoseki, longline caught - Maruyama nori: special order⚫︎ Fried Dish: - Giant eel from Tsushima: nanban-zuke - Nanban vinegar - Pickled cucumber - Shichimi⚫︎ Grilled Dish: - Wakasa gurnard: salt-grilled - Manganji pepper - Bone broth⚫︎ Steamed Dish: - Kamo eggplant from Kamigamo - Jade-style - Kuzu sauce - Myoga⚫︎ Sukiyaki: - Chateaubriand from Yamagata beef - First slice: egg yolk espuma - Second slice: fruit tomato, new onion⚫︎ Rice Dishes: - First serving: boiled rice - Second serving: Yamagata dashi (natto kombu, cucumber, etc.) - Third serving: espuma rice - Kombu - Light pickles: cabbage, small eggplant - Red miso soup⚫︎ Dessert: - Warabi mochi - Ice cream: - Wasanbon caramel (olive oil, salt)- Draft beer- Miyauchi: Junmai, Fukushima- Bakuren: Rainbow, super dry Daiginjo, Dewano Sato, Yamagata- Higan: Daiginjo, Uchi-mizu, Takane Nishiki, Niigata- Hakurakusei: Junmai Daiginjo, Sakura, Miyagi- Isojiman: Daiginjo, Tojo Toku Aki Tsuyama Yamada Nishiki, ShizuokaWe had just under three go of sake. Less

As usual, we started with NOTO, followed by Hairy Crab with vinegar jelly, steamed rice with Black Abalone, Ayu from the Yura River, Spear Squid, Summer Scad, Sea Eel (no photo), Anago Nanban-zuke, Wakasa Guchi, Kamo Eggplant, Yamagata Beef, and Warabi Mochi. Once again, I felt the essence of the season, enjoyed the atmosphere of the restaurant, and had a delightful time during the post-course snack session, leaving me completely satisfied. I’m looking forward to autumn as well. It was a great meal! Less

I initially visited this restaurant based on a recommendation, and the food was so wonderful that I've been coming back ever since. The chef, Mr. Nakashima, has experience at Matsuhisa in Kanda and LA, and he is fluent in English. Each time I visit, I discover something new in his dishes. He always uses seasonal ingredients with innovative flavors and cooking methods, making every meal enjoyable. The desserts are also delicious and always bring a smile to my face. It's conveniently located near the station and is a great place to enjoy a calm meal. I highly recommend it! Less

It had been a year and a half since my last visit to Kutan. As always, I was treated to the best hospitality and exquisite cuisine.In a world where sushi and tempura often dominate dining experiences, enjoying traditional Japanese cuisine reminded me of its profound depth and the significance of its roots in dishes like sushi and tempura.The variety of ingredients and cooking methods available is truly remarkable.Each meal left me deeply moved.Just when I was impressed by the perfect frying of the tempura, I was captivated by the sashimi of sea bream, which highlighted the natural flavors of the ingredients. Eating it with saltwater allowed me to truly appreciate the essence of the fish.I could feel the skill involved in the cutting technique that brings out the inherent flavors of the ingredients.It’s the season when vegetables are at their best, and I savored their natural sweetness and umami. The connection with the producers enriches the ingredients.So many hands contribute to a single meal.With deep gratitude, I enjoyed the finest cuisine. Less