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.
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