On this day, I visited Kutan, which I had been wanting to visit for a while. I made a reservation for a dinner with a senior colleague who I will be relying on more in the future. Located in the Shin-Tomi-Cho area, adjacent to the famous Ginza with a row of renowned restaurants. This place has been operating for about 6 years. The entrance is neat and beautiful, and private rooms are also available. The private room is particularly wonderful. Even though we were only 2 people, the room was spacious enough for 4 people, creating a very comfortable atmosphere. We started with a toast with champagne. Then, a perfectly matched Shine Muscat white salad arrived, complementing the exquisite taste of the Shine Muscat. From the lively ayu fish that we would be meeting soon, we moved on to a dish served in a paulownia box with autumn leaves and misting water - fried corn and shrimp. It was so delicious! This restaurant hit a home run right from the start. Next, the ayu fish arrived glazed beautifully. The fish was not only visually appealing with its red color but also delicious, especially being a pregnant fish. The dish served in a hollowed-out kabosu with caviar, white shrimp, and steamed rice was a delightful surprise. The combination of flavors was perfect. Then came the steamed conger eel, which was boneless and incredibly tender. The sashimi was flounder, with a melt-in-your-mouth texture and rich flavor. The broth in the soup with golden eye snapper was so perfect that it made me sigh. The fish itself was incredibly tender. We were then presented with a sheet of exquisite Aomori seaweed, followed by a rolled sushi with tuna belly and the same seaweed. It was simple but incredibly delicious. The next dish was a large turban shell served with seaweed steamed. The combination of shellfish and seaweed was heavenly. The dish was like a delicious seaweed tea with turban shell and broth. The chilled sesame sauce somen noodles were a perfect transition before the Shinshu beef and matsutake mushrooms arrived. The dish was like a light sukiyaki, with a clear and delicious flavor. The beef was tender, and the matsutake was wrapped around it. It was simply delicious! The meal ended with a dish of stewed rice with Manjushage pepper and edamame. The texture was amazing, with crunchy Manjushage pepper and edamame, and a hint of plum flavor. It was a delightful dish. Overall, the course included the best of seafood, mountain, river, and land, offering a wonderful dining experience.

I was taken there. Thank you. It's been 3 years since the last time. It's been a while since I saw Mr. Kyutan. Still delicious. I really enjoyed the summer. But it's not as difficult to make a reservation as they say. I wonder why. #Thank you for the meal #Chef Kotaro Nakajima #Gourmet #Japanese cuisine #Shin-Tomi-cho #Omakase featured #Michelin two stars #By reservation only #Just between us #The staff enjoyed the meal #That's all from the scene.

The level is different, at the Japanese restaurant Hisadan ★★. It started with ayu, and I thought they were cutting bones for hamo, but it turned out to be conger eel. I forgot to take a photo, but the bone-cut conger eel is eaten with a condiment of plum and real wasabi mixed together. It is much more delicious than hamo because it has more fat. What I thought was blowfish turned out to be okoze, and the chef is a knowledgeable cook who teaches you things you didn't know about the dishes. While adding layers of flavor, he expands your culinary horizons. The well-known tebasaki (chicken wings) are limited to 3 pieces today. There is a sense of calm that has emerged since receiving the two stars.

In June, I tried the squid somen and tomato somen at Kyutan. They were so cute ☺️ Shin Tomi-cho. #Want to connect with people who love gourmet food #Want to connect with people who love delicious food #Gourmet lovers #Tokyo gourmet #Gourmet in Tokyo #Japanese food #Tabelog top 100 restaurants

Kutan is a high-class Japanese restaurant with a tough-looking but skilled chef. Everything from the decor, tableware, and presentation is not just beautiful, but stunning. The broth is made in a sophisticated way, making all the dishes delicious. The main dish is a shabu-shabu made with golden eye snapper. The side dish of chicken wings comes with 4 pieces, but 3 might be better as 4 makes it hard to fit in the rice at the end. I plan to visit again in the height of summer and during the matsutake mushroom season.

A Michelin two-starred restaurant with a highly experienced head chef who trained at famous establishments like Matsuhisa and Nobu in the US before returning to Japan to study under Kanda. The kitchen is busy with seven positions and a large staff, including apprentices who seem a bit inexperienced. The team is young and friendly, with basic English skills to cater to the mostly foreign clientele. The food is reminiscent of Kanda, but with a more modern twist that may appeal to contemporary palates. Overall, the reviewer finds the flavors at this unconventional traditional Japanese restaurant to be even better than those of the mentor, Kanda.

I never get tired of this place! "Kyutan" is a wonderful restaurant that never fails to impress me with its dishes. Even with high-end cuisine, you can sometimes get used to the same patterns and flavors if you visit frequently. However, at "Kyutan," I am always amazed by the freshness and creativity of the menu. They use new ingredients, try different combinations, cooking methods, and even change up the tableware. Here is the menu from my recent visit: - Tarano Me (Nagano) and Amadai - Ayu from Lake Biwa - Uzui beans from Kyoto, grilled sesame tofu with sea urchin - Akagai with Tosazu jelly, Hiramai with sesame jelly - Red snapper sashimi, Botufu and red snapper innards - Kyoto Tsukahara Takenoko and Ainame from Aomori - Salted tuna roll - Grilled Takenoko - Honmasu Yuzuan-yaki - Wild boar meat and Takenoko with Sansho pepper - Shinshu Wagyu beef and Takenoko with Sansho pepper and wakame - Trout, Takenoko, and rape blossom rice - Tai dashi simmered noodles with powdered sansho and green onions - Chicken wings - Mini strawberry parfait - Black sugar ice cream I enjoyed the seasonal mountain vegetables used in the dishes, they were delicious and fun to eat. The Takenoko was crunchy and flavorful, with a rich aroma that spread in the mouth. The grilled trout with Yuzuan was a first for me, and it was not too heavy, with a moist and delicious texture. The wild boar and Wagyu beef were fresh and tasty! The dishes are simple but have no rough edges, allowing the natural flavors of the ingredients to shine through. The chef and staff were all lovely people, and I had a fantastic time.

The quietly standing restaurant, Kutan, which has been awarded two Michelin stars, was said to have been trained by a chef who trained at Kanda. Starting with snap pea tempura, the charcoal-grilled Moroko is also well cooked, allowing the taste of the ingredients to shine. The hot pot of Japanese pepper and wild boar was delicious, with bamboo shoots adding to the enjoyment of spring ingredients. The restaurant's atmosphere is clean and has good energy flow, making it perfect for special occasions or leisurely dining experiences.

I had always wanted to go to this restaurant. Everything was delicious! From the first bite, I already wanted to go back again. The owner was very polite and the service was great, which also made me want to go back! The staff were efficient as well. There were many young chefs, which I thought was wonderful. The course menu is expensive, but the drinks, even the sake, were reasonably priced at around 1000 yen, which was also good.

"Ponzu or vinegar, the combination with each dish was exquisite and just right, making it delicious! I'm starting to have more places I want to keep visiting ☺️ Next time will be in two months again..." #WantToConnectWithFoodies

This was my second visit. I enjoyed the best dishes in a relaxing atmosphere in a private room. The fugu shirako was especially amazing. It was my first time having it as sashimi and I was impressed. The chef's cooking was excellent, and the manager's attention to detail was also wonderful. It was a very happy time. ✨

I visited this Michelin two-star restaurant in Kanazawa. It was raining that day, so I took a taxi to get there. Unfortunately, I forgot to take a photo of the entrance because of the rain. The entrance was stylish. The counter was surprisingly simple. The first thing I had was fried food, which was unexpected for a restaurant of this caliber. It was delicious, especially with the beer. All the dishes were tasty, but some paired really well with alcohol, which was dangerous because it made the beer go down too easily. The chef and staff were friendly and good at making conversation, so I had a great time. I will definitely go back.

I visited for the second time and had a fun and delicious time. During this season, crab tends to be a dominant ingredient, but this restaurant had a good balance of other ingredients as well, so I didn't get tired of it and enjoyed until the end. It was so great that I definitely want to make a reservation and go there myself.

I visited the restaurant recommended by MyRebi, who is knowledgeable about Japanese cuisine, and arrived 20 minutes late due to a deadline-driven work. I was warmly welcomed by the staff. The restaurant's interior is stylish, with splashes of red used throughout. I started with champagne to relax after a hectic day. The dishes I enjoyed included deep-fried swordfish with ginger sauce, delicate seiko crab with crab vinegar, steamed soft-shelled turtle with ginger sauce, creamy whitefish milt from Rausu, and more. The highlight was the hand-rolled sushi made with tuna from Oma. The duck dish from Niigata was exceptionally delicious, and the crab shell grilled with vinegar rice was a unique and delightful experience. The meal ended with a dessert of citrus parfait. Overall, the dishes were simple yet delicately prepared, with a perfect balance of flavors. The owner, who had worked at the restaurant for many years, was knowledgeable about wine and engaged in lively conversations with other guests. I look forward to revisiting this restaurant in different seasons.

I have always wanted to visit this Japanese restaurant. The owner, Koutarou Nakajima, used to work at the Japanese restaurant "Kanda," so I have been wanting to visit for a while, and finally, I was able to make it happen. I had a reservation at 6:00 pm, so I arrived 10 minutes early. When I opened the door, it was dark inside and no one was there. After waiting for a bit, a staff member appeared. It seemed like they were not ready for opening yet. Looking back, the sign outside was not lit up, so maybe I should have waited outside? Anyway, I was seated at the beautiful white wooden counter. The owner greeted us, and the star of the night, the Matsuba crab from Shibayama, Kyoto, made its appearance. We toasted with Champagne Henriot. - Maizuru Kueno Tempura with Ginger Sauce The Kueno dish grabbed my attention right away and filled my stomach. - Seiko Crab This dish often appears at the master's restaurant during this season. - Oita Natural Softshell Turtle Chawanmushi The meal started with a luxurious parade of ingredients. - Rausu Spotted Cod Milt with Ponzu Sauce The cod milt was also delicious. - Kawahagi Sashimi with Liver and Kan Zuri Each slice had liver and kan zuri on top, a unique touch compared to the master's restaurant. - Matsuba Crab Soup It's difficult to evaluate this as a soup dish because the crab flavor is overwhelming. - Oma Tuna Tekka Maki A slightly different take with the tekka maki. The nori was fantastic, so I started by eating just the nori. The Oma tuna was delicious as expected, but the nori was the star. - Shin Kamon from Niigata, Akita Seri Meat The duck and seri paired well together. Akita's seri was delicious as always. - Crab Shell Cooked in Broth This was excellent, with crab miso and vinegar rice served together. Women could enjoy the crab claws. - Ebiimo with Sauce A modest dish, but the most impressive plate in this course. The ebiimo had the owner's kindness infused into it, and it was incredibly delicious. - Yamagata Grown Rice in a Clay Pot with Ikura, Pickled Chinese Cabbage The oyster fry was delicious, but the Aegis was a bit too much. The last desserts were: - Parfait with Ehime Red Madonna, Miyazaki Kinkan, Nagano Walnuts - Caramel Ice Cream made with Wasanbon Sugar We had Kido Muryozan, Hidashimizu, and Kokuryu Shizuku for drinks after Champagne. The food was fantastic, but the initial impression held back the service, so I deducted points (sorry). Thank you for the feast.

A two-star Japanese restaurant that was promoted in 2021. Visited after half a year due to conflicting schedules, and it was delicious, incredibly delicious. The head chef has a great sense of aesthetics. The moment you enter the restaurant, you can feel it. The head chef visible from the counter exudes a sense of intimidation, yet the white walls and rounded corners of the walls harmonize warmth and softness. The presentation of dishes and the choice of tableware are beautiful. The chef almost single-handedly handles the cooking. There was a time when an apprentice-like person was helping, but it seems like the chef has returned to the current form by breaking away. As a result, the deliciousness has increased. A must-visit restaurant, especially during the changing seasons. The specialty, the chicken wings outside the course, is something those in the know appreciate. You can keep eating them endlessly. I usually limit myself to three because I can't eat the main dish if I overeat, but I really want to go for five. A restaurant that I want many people to know about. Truly delicious.

At the beginning of winter, I went to Kudan-san♪ The menu included crab, blowfish, shirako, softshell turtle, all promising to make your skin plump and delicious. Unfortunately, I had drunk too much and the photos I took were not clear. Kudan-san is a favorite restaurant where I always end up drinking too much. I had two bottles of wine from my birth year. The course started with fried food to increase appetite, and the softshell turtle chawanmushi was so delicious that it felt like my skin was getting plump as soon as I ate it. Even if you're not a fan of softshell turtle, you'll find it delicious. The menu included a variety of crab dishes, and the main course featured duck and seri, ensuring a satisfying meal. The dishes I enjoyed included deep-fried eel, shiitake tempura, softshell turtle chawanmushi, Kyoto snow crab, Rausu shirako, Yura sea bream, Matsuba crab, tuna hand rolls, Niigata duck, seri, Matsuba crab rice, ikura, pickles, persimmon and ice cream.

It is a wonderful restaurant where you can truly feel happiness through delicious flavors, maximizing the taste of the season and ingredients. - Menu - Yamanashi Shine Muscat and white miso-dressed Isaki tempura with ginger sauce Steamed abalone from Maizuru, Kyoto Matsutake mushroom chawanmushi Conger eel shabu-shabu Snow crab from Nagasaki and flounder from Miyagi in a crab dish Owan soup with Oma tuna Chicken wings grilled Matsutake mushrooms and new ginkgo nuts Matsutake tempura Grilled deer skewers with Kamo eggplant Fried sesame somen noodles Eggplant and sea eel rice bowl Caramel ice cream with wasanbon sugar Mizu yokan We enjoyed the full flavor of Matsutake mushrooms and felt the autumn season. The Matsutake mushrooms were cut deeply and grilled right in front of us. Even though no additional seasonings were used, the umami from the Matsutake mushrooms oozed out from the cuts, creating a strong aroma. It was simple yet incredibly delicious and impressive. I tried deer meat for the first time, and it had a taste similar to a mix of liver and chewy chicken meat, with no gamey flavor at all. The sea eel rice bowl was refreshing with plenty of green onions, complementing the light and savory eel. Every dish was delicious, and the order in which they were served allowed us to fully enjoy the flavors in a wonderful course meal.

I had been curious about Kudan-san for a while. The service was surprisingly speedy for this type of restaurant, with all dishes served in just over 2 hours. For those who drink alcohol, it might feel a bit rushed. The course consisted of a total of 14 dishes. The fig sake-steamed dish was interesting, with figs in tofu sauce that surprisingly paired well. The corn tempura was the highlight of the day, with the sweetness of the corn and the savory flavor of the shrimp tempura matching perfectly. The ayu fish was in season and delicious. The squid and abalone dish served as a substitute for caviar, and the abalone was particularly tasty. The flatfish sashimi was simple yet delicious, with flavorful soy sauce. The gruj soup had a strong flavor from the gruj, but the soup itself was mild. The tuna hand roll with nori was fragrant and very tasty. The turban shell dish paired well with seaweed sauce. The eel dish with spicy sesame somen was delicious. The eggplant and wagyu beef dish was particularly tasty, with eggplant being the star. The bell pepper and edamame rice with a hint of plum flavor was delicious. The dessert consisted of two items. It was a classic Japanese meal.

Store name: Japanese Cuisine Kyufune Location: Shintomi-cho Price range: 30,000~ Genre: Kaiseki cuisine I am grateful to be able to spend a special and enjoyable time with the people I am indebted to. I had the best time at Kyufune! [Menu for this visit] Fig Spear squid Stuffed shrimp Sweetfish Abalone Pike conger eel Blue crab Tuna roll Chicken wings Kue Wagyu beef and eggplant Sesame dashi somen noodles Eel rice Shirasu rice with grated radish Steamed chicken Boiled dumplings Pan-fried dumplings Water agar jelly Fig ice cream Japanese sugar cane ice cream #JapaneseCuisineKyufune #Kyufune #JapaneseCuisine #Kaiseki #KaisekiCuisine #DeliciousFood #Yummy #DeliciousRice #DeliciousRestaurant #TokyoGourmet #TokyoGourmetClub #TokyoGourmetTrip #TokyoGourmetTour #GourmetInTokyo #WantToConnectWithPeopleWhoLikeDeliciousFood #LoveDeliciousFood #LoveToEat #WantToConnectWithPeopleWhoLoveToEat #Foodies #Foodstagram #FoodTrip #TimeDifferencePost #TimeDifferencePostSeries

Store Name: Japanese Cuisine Kyushu Location: Niitomi-cho Price Range: 30,000- Genre: Kaiseki Cuisine @airunyanco It's been a while since I last visited Kyushu! It was incredibly delicious as always this time too. I mentioned that I eat a lot, so this time I went for the super-sized course. I requested 5 of my favorite chicken wings! [Menu for this visit] - Steamed tofu with figs - Corn tempura - Shirauo fish roe, caviar, wasabi, squid yolk soy sauce - Flounder sushi - Sea bream soup - Tuna roll - Chicken wings - Sazae (turban shell) - Eel liver noodles - Eggplant and Shinshu beef sirloin - Eggplant and hot pot anmitsu - Caramel ice cream with Japanese sugar #JapaneseCuisineKyushu #Kyushu #JapaneseCuisine #Kaiseki #KaisekiCuisine #DeliciousFood #Yummy #YummyFood #YummyRestaurant #TokyoGourmet #TokyoGourmetClub #TokyoGourmetTrip #TokyoGourmetTour #GourmetInTokyo #Foodie #FoodieWanted #LoveDeliciousFood #LoveEating #FoodLover #GourmetGirls #GourmetInstagram #GourmetTrip #TimeDifferencePost #TimeDifferencePostSeries