Kimoto (紀茂登) Tokyo

It seems there was an incident where someone dropped their phone during a meal, causing a plate to break. As a result, it appears that taking photos of food is now prohibited, while drinks can still be photographed. I noticed some dishes posted on Tabelog from just before my visit, so I'm not sure if this rule was recently implemented or if it only applies to certain circumstances.The person I went with shared the same opinion: while the fish and seafood dishes were good, having too many of them in a row was a bit overwhelming. They were delicious, but I wouldn't say they were mind-blowingly amazing. I found myself wondering about the next dish after each one, as there seemed to be a lack of variety in the course. Also, I apologize, but for someone on a budget, the drink prices are quite high ( ; ; )Even soft drinks were around JPY 2000, and the portions weren't that large... But I guess regulars at Kimoto probably don't mind that kind of thing, right? Haha.Given the prices, I was quite anxious and excited about my first visit, but honestly, I felt it didn't quite live up to the expectations set by the cost. Less

A renowned restaurant in Kagurazaka, Kimoto.This place truly represents the pinnacle of Japanese cuisine, making me realize just how expressive Japanese food can be. The skill in maximizing seasonal ingredients, the delicate dashi, and the perfection of each dish were simply breathtaking. Even after finishing the meal, the lingering flavors left a lasting impression, etching the experience in my memory. I could see why it has received high ratings on Tabelog and is known as a top-notch Japanese restaurant.And let's not forget the presence of the head chef (laughs).He has a strong personality in the best way possible, a truly unique character. Yet, it is this individuality that adds to Kimoto's charm. His uncompromising attitude towards cooking and dedication as a craftsman really shine through."The best Japanese cuisine" and "a one-of-a-kind chef."I definitely want to return to savor these two aspects again.It was a great meal. Less

Tax and service included: JPY 77,000 *I only ordered water, and the total was JPY 87,000, so I believe prices may fluctuate.This was my second visit, and once again, the overwhelming deliciousness was remarkable. I usually look for originality and a distinctive concept in restaurants, but this place knocks me out completely with the straightforward flavors of its ingredients and broth.Many reviews mention that "poor service makes it meaningless, no matter how delicious the food is," but with food this good, I feel that any level of service would be acceptable. While it’s true that the staff often engages in conversation with regulars, it allows frequent visitors to focus on their meals without interruption. Even though the service may seem a bit casual, the dedication to the food is evident in their actions and words. It feels like an extension of a really great ramen shop atmosphere, so there’s no sense of discomfort.The taste remains consistent with my first visit, and there were no new discoveries—just pure deliciousness. Considering the price, I need to think a bit about whether I want to return for a third visit, but I have a feeling I will be drawn back by the desire for that amazing taste.---------------------------------------- Now, I will list each dish along with my personal ratings (out of 5):1. Pike eel, sea urchin, dashi jelly, and pureed beans ⭐️⭐️⭐️⭐️ 4 2. Sliced squid and triggerfish sashimi ⭐️⭐️⭐️⭐️⭐️ 5 3. Karasumi rice ⭐️⭐️⭐️ 3 4. Hairy crab and okra soup ⭐️⭐️⭐️⭐️⭐️ 5 5. Flatfish and shrimp (with crab miso sauce) ⭐️⭐️⭐️⭐️ 4 6. Grilled nodoguro (blackthroat seaperch) ⭐️⭐️⭐️⭐️⭐️ 5 7. Watermelon sorbet ⭐️⭐️⭐️ 3 8. Abalone and burdock tempura ⭐️⭐️⭐️⭐️⭐️ 5 9. Eel, sansho pepper, and corn tempura ⭐️⭐️⭐️⭐️ 4 10. Eggplant and dashi ⭐️⭐️ 2 11. Beef steak ⭐️⭐️⭐️ 3 12. Duck broth chazuke ⭐️⭐️⭐️ 3 13. Bavarian cream with mango ⭐️⭐️ 2 14. Grilled warabi mochi ⭐️⭐️⭐️ 3 Less

The flavors here are delicate, leaning towards a lighter taste yet deeply satisfying. You can sense the intricate techniques and subtle adjustments made to enhance the natural flavors of the ingredients, which we might not fully understand.◯ Grilled Pike Conger and Edamame Purée The pike conger is lightly oiled, sweet, and its flavor shines through. ◯ Squid and Triggerfish The squid has been finely scored for a melt-in-your-mouth texture, while the triggerfish has a clear, clean taste. ◯ Bottarga Rice This classic dish features fragrant and tender bottarga, which is definitely more delicious than what you find elsewhere. It’s puzzling why other restaurants don’t serve something similar; perhaps it’s hard to replicate.◯ Hairy Crab and Okra Soup The broth is delicious. ◯ Flatfish and Lobster (with lobster liver sauce, crab miso, salt, and citrus soy sauce) The lobster, brushed with oil and grilled over charcoal, has a rich flavor on its own. It pairs perfectly with the liver sauce.◯ Nodoguro (Blackthroat Seaperch) Absolutely no off-flavors, and the oiliness is not overwhelming. ◯ Watermelon Sorbet (palate cleanser) It seems to have several spices or seasonings to enhance the refreshing sweetness of the watermelon.◯ Abalone and Burdock It appears to be coated with an extremely thin layer of batter and oil… incredibly delicious. The soup is also delightful.◯ Eel (from the northern part of Lake Biwa) and Corn Tempura In good Japanese restaurants, eel is often described as "crispy skin and fluffy flesh," but here, my first bite made me wonder, "Did they remove the skin?" However, upon inspection, the skin is intact and uniform, providing a texture that is somewhere between crispy and fluffy. This is a delicious eel dish unlike any I've had before.◯ Kamo Eggplant ◯ Beef and Water Spinach ◯ Rice ◯ Duck Broth Ochazuke ◯ Bavarois with Mango ◯ Grilled Warabi Mochi Every dish was impressive. Honestly, this restaurant is on the pricier side, but the unique and exquisite dishes made with carefully selected ingredients justify the cost.The wine is served by the glass. I had both the white and red from Domaine Henri Naudin Ferrand, run by Claire Naudin, and both were outstanding for the price. I couldn’t believe they were from a broad A.O.C. Henri Naudin Ferrand Bourgogne Hautes Cotes de Beaune “Orchis mascula” 2022. Less

Kimoto in Kagurazaka.I finally had the opportunity to visit this top-tier Japanese restaurant that I had been curious about for a long time.The dishes that were served were all simple yet beautifully presented, showcasing a refined elegance. However, the moment they touched my palate, I was overwhelmed by the depth of the dashi and the remarkable strength of the ingredients themselves. They used the finest seasonal ingredients, and their skill in preparing them without compromising their quality was truly impressive.The sake was also exceptional, with each selection enhancing the dishes and making it hard to put down my chopsticks.The ambiance, tableware, service, and of course, the food—all reflected a commitment to excellence, making for a truly special evening.While I can't visit frequently due to budget constraints, this is a place I would love to return to for a special occasion or as a luxurious treat for myself, especially during significant moments in life. Less