A Japanese restaurant in Shirokanedai. Visited for dinner on a holiday. Operated by Master Kobayashi and the female owner. Very cozy atmosphere. Calm clientele. [Chef's Choice Course] (22,000 yen) ■ Appetizer: Seigoin Daikon White Miso Soup. Slowly warms you up. ■ Mochi with 2-year aged homemade Karasumi sandwiched in seaweed. ■ Owan: Car Ebi's True Yam. The texture of the car ebi is coarse, providing a firm bite. Ume carrot, orange. The daikon is thinly sliced to transparency. ■ Sashimi: Aori Ika with salt and wasabi, very sticky. Yokowa charcoal-grilled Sawara, straw-grilled egg white and soy sauce mousse. ■ Hassun: A New Year's eight-course dish inspired by osechi. - Green onion with nuta dressing - Nagaimo simmered in soy sauce - Mekwai - Yama gobou with nut sauce - Dried persimmon, shiso, cheese - Iwashi in a turnip - Duck Tatsuta-age - Car ebi - Kwai senbei - Black beans ■ Yakimono: Managatsuo's Saikyo Yaki. Watercress, namasu. ■ Nimono: Frying the Ebiimo (Kyoto). Crab ankake. The crispy ebiimo is enveloped in the softness of the ankake. ■ Change Plate: The texture of Akamizu (red sea cucumber) is wonderful. Grated daikon, nameko mushrooms. ■ Nabe: Chicken and celery hot pot. Chicken breast meat on top. Surprised by how tender the chicken tenderloin is. Chicken thigh meat at the bottom. ■ Inaniwa Udon with black shichimi pepper. ■ Donabe Rice: Each refill comes with a new rice accompaniment. - 1st refill: Seigoin Daikon, Kinshi carrot. - 2nd refill: Shisou beef. - 3rd refill: Komusume's shredded sansho pepper, egg, seaweed. - 4th refill: Bonito flakes, Yukari. ■ Oshinko: Nori, cucumber, cabbage, turnip. ■ Miso Soup: Scallop, bonito, kombu tofu is the finest ever. The work is delicate. ■ Houjicha: Tea leaves from Ise. ■ Dessert: - Ponkan jelly - Ice cream with Kikaijima brown sugar - Warm Kuzumochi with sweet red bean paste inside. [Sake] ■ Kamo Kinshu SUITOU (Hiroshima): They let you taste it first and then ask if you want a full or half serving. Sweetness and spiciness are well balanced. ■ Shichihonyari Kin no Wa (Shiga) ■ Koma Gura Komagura (Fukuoka) The cuisine is extremely delicate. Wonderful.

Located on a sort of isolated island about a 15-minute walk from Shirokanedai, Meguro Station, and Hiroo Station, is the Japanese restaurant "Shirokanedai Kobayashi." The restaurant has received a bronze medal on Tabelog and has been selected as one of the top 100 restaurants. The interior of the restaurant has only 8 counter seats. With a refined decor, it gives off a moderately bright and healthy impression. Chef Kazumichi Kobayashi is from Kansai and spent most of his career there before opening this restaurant in 2013. He is quiet and serious. His bulging biceps are sexy, rivaling those of Azabu-Juban's "Sushi Punch." The pricing of alcohol is reasonable compared to the restaurant's caliber, with a generous-sized beer priced at 900 yen. The variety of sake is abundant, all priced at a flat rate of 1,400 yen per 180ml. The friendly proprietress keeps pouring, allowing you to comfortably get tipsy. Starting with the lightly fried whitefish, even the black one is actually whitefish colored using squid ink, showing a playful touch. As it was the season of Hina dolls, we had chirashi sushi. It's nice that Japanese cuisine allows for such sophisticated dishes compared to sushi. The soup also features clams, in a Hina festival style, with a clear broth and a metallic taste of the clam that permeates the body with deliciousness. Moving on to sashimi, starting with Spanish mackerel. Lightly seared to bring out the flavor, it has a moist texture. The foam-like soy sauce in the bottom right of the photo is interesting and delicious on its own. It makes you want to keep dipping with the ladle. The squid has a sensually smooth texture, and the healthy tuna gives a sense of iron. Despite the contrasting flavors, both are very delicious. The hassun also has a presentation like a Hina doll, showing the sharp aesthetic sense of the owner. Each bite-sized dish is delicious enough to make you want to drink a cup of sake with it. The tilefish is grilled with miso. Most of the previous dishes had subtle seasoning, but here the seasoning is bold. The umami of the miso is rich and hearty, making it a dish that goes well with sake. Next is rockfish. It has a refined and clean flavor, and would pair well with white wine. As a palate cleanser(?), there is a bite-sized piece of meat. Come to think of it, I haven't eaten much meat until now. Yet, this meat is satisfying. The fugu milt hot pot has a creamy texture and a rich taste. The combination with healthy asatsuki is also good. Moving on to the meal, this is firefly squid rice in a clay pot, with the adult bitterness of firefly squid reviving the appetite. Next is rice with dried baby sardines. If you have room in your stomach, they also offer a few other types, according to Azamaru Suisan. Then comes the beef bowl. What a noble flavor it has. It's a taste that stands out from the usual beef bowl places, achieving this quality is what makes them successful in their strategy. The finale is the porridge from the earlier fugu milt hot pot. Carbohydrates are delicious after all. Ultimately, we are a rice-loving people. For dessert, there is a jelly of tangerine or something, ice cream, and rice cakes. Desserts at Japanese restaurants are often plain, but the ones here show the effort and love put into them. In total, the course meal cost 19,800 yen, and with generous drinking, the bill came to around 28,000 yen per person. Considering the skyrocketing prices in Tokyo's Japanese dining scene, this is a very reasonable pricing, showing their love for Japanese cuisine and the chef's spirit of hospitality. It was a very good restaurant. It's a Japanese restaurant where you'd want to visit with 2-3 close friends rather than for business or gourmet gatherings. ■ For a blog with photos, click here → https://www.takemachelin.com/2022/05/kobayashi.html

I had been accumulating posts for a long time. It's been a while since my last post. There was a restaurant that caught my eye every time I passed by. I was sure it was a delicious restaurant, but it exceeded my expectations. Regardless of whether the expression is correct, the cost performance is overwhelming. I think it would cost twice as much to eat elsewhere. The whole restaurant is enveloped in a gentle, soft, and warm atmosphere, creating a space where you can relax. It's a top-notch restaurant that I will definitely visit again.

It is a Japanese restaurant where you can enjoy the flavors of Kansai dashi and ingredients. The dishes that evoke the season of January were delightful, and the aroma of Kansai dashi in dishes like taro made me feel happy. The beautifully arranged assorted dishes and the refreshing bitterness of the watercress with the grilled dish were surprising. From sashimi to duck hot pot to clay pot rice, I was truly full. And the dessert of black sugar ice cream was absolutely delicious. I love this restaurant, including its atmosphere. I'm full and satisfied.

◆Wedding celebration dinner▪︎ Shirokanedai Kobayashi (Shirokanedai, Minato-ku) Chef's choice course◾︎ Foodie Maro http://instagram.com/maro.j.maro https://ameblo.jp/korinai-menmen/

I will skip details as it was a visit over 4 months ago. Visited with someone unfamiliar with Japanese cuisine on the day of a total solar eclipse. The dishes included lotus root mochi, grated soy-marinated mackerel sushi, crab shinjo, liver of filefish, bonito and firefly squid, simmered sea bream with miso and yuzu, grilled prawns with taro, white sweetfish, Tanba-steamed red clam, rice, three types of dessert. I refrained from posting to avoid making it difficult to get a reservation once the restaurant becomes too well-known. The dashi broth was incredibly delicious. The shinjo at this restaurant is truly outstanding compared to other places. Thank you for the meal.

There is a restaurant with a similar name in this area, but my companion, who is strict in judging the price and the corresponding dishes, was very pleased with this Hit restaurant. The communication was very polite from the reservation stage. Upon arrival, the elegant and beautiful lady in kimono, and the master who worked silently without unnecessary chatter. Sitting at the counter, watching him shave bonito flakes while waiting for the food, I already had an impression of his sincerity. Visiting at the beginning of September, feeling the arrival of autumn despite the lingering heat of late summer, it was a very lovely course. The meal included various dishes such as appetizers, steamed rice with abalone liver, soup with moon-viewing theme, sashimi, side dishes, grilled dishes, a special dish with eggplant, vinegar somen, hot pot with conger eel and matsutake mushroom, rice dishes with eel, conger eel, and more. The attention to detail and delicacy in serving just a bite of each dish was impressive. The dessert included watermelon jelly, Okinawan black sugar ice cream with apple chips, freshly made kinako mochi. Overall, the omakase course for ¥22,000 provided a delightful experience with Japanese cuisine that is hard to find elsewhere, especially in this location in Minato Ward, Shirokanedai. The service was friendly yet not intrusive, creating a comfortable atmosphere. This is a great restaurant worth visiting with changing seasonal menus. Thank you for the wonderful meal!

It has been a while since I ventured into Japanese cuisine, and "Shirokanedai Kobayashi" is located in a remote area about a 17-minute walk from Meguro Station. Considering the recent price hikes, starting from the 30,000 yen range, the default pricing of 22,000 yen is quite attractive. Despite being a popular restaurant, it is quite easy to make reservations, which is very convenient for customers. The restaurant has a counter with 8 seats, run by the master, possibly with his wife, and 2 or 3 young apprentices, along with the female owner. The female owner provides impeccable service from start to finish, crossing the boundary between host and guest with her expressions, aura, and way of speaking, making her a person who should be regarded as a mirror of femininity. Moving on to the main point, starting with Minazuki, a sweet dish not like the typical red bean paste on wagashi, but a dish seasoned with dashi, with a firm yet soft and elastic texture. Next is the pressed sushi with conger eel, enticing with its sweet sauce. The conger eel, just like the mackerel, was delicious. Then, there's shinjo, a dish with crab and shark fin, topped with udo, sprouts, and myoga. Among all the shinjo I've eaten in my life, this was the best. The concentrated umami of the shinjo itself, along with the delicious dashi, was outstanding. Next is the seasonal pike conger, served with plum sauce and wasabi, showcasing the delicate flavor of the white meat. The rhythmical preparation by the master captivated me. Followed by Japanese flying squid and bonito, the squid, aged for 8 days, has an incredibly tender texture. The bonito was also memorable among those I've recently tasted. The assorted appetizers featured a variety of green vegetables, including okra, eggplant, baby corn, shrimp, sea urchin, and uni. As the master suggested, I ate the eggplant and sea urchin together, reaffirming my pride in being Japanese. The clam, fried with arare and persimmon seeds, had a delightful aroma of arare and a crispy coating, enhancing the original flavor of the clam. The pike conger and eggplant dish also had a unique flavor. The soft eggplant complemented the different texture of the pike conger, while the dashi soaked in perfectly. Following that, somen noodles were served in the dashi from earlier. We were served the richest dashi last, and it was truly exceptional; I wanted more. The final dish was sakura shrimp and ginger mixed rice, with the option for seconds. The second serving of rice topped with seasoned dried baby sardines was a hit, a luxurious version of egg-over-rice that was a bit challenging to replicate at home. For dessert, there was handmade kishu mikan jelly, burnt sugar ice cream, and handmade warabi mochi, all subtly sweet and to my liking. All of this cost us less than 50,000 yen for two people. Although the location is somewhat isolated, it has become one of the restaurants I want to visit regularly. Fantastic! Thank you for the meal.

- Waterless Tofu, Sesame Tofu, Azuki Beans for Warding off Evil - Conger Eel Sushi with Vinegared Myoga - Soup with Thorny Crab and White Green Onion - Grilled Conger Eel with Ume Plum Sauce on the Skin - Aori Squid Aged for a Week with Salt and Sudachi - Grilled Bonito with Spicy Miso, Soy Sauce, and Grated Daikon - Eight-Dish Course for Dispelling Misfortune: Red Rockfish, Amadokoro, Hiroshima Wild Seaweed, Yawata Maki, Yao Edamame, Steamed Shiso Beef, Cherry Tomato, Octopus from Akashi, Smelt, One-Inch Beans, Castella-style Egg Custard - Ayu Sweetfish from Tenryu River, Kitakari, Charcoal-Grilled - Cold Simmered Dish with Grilled Turban Shell, Bamboo Shoot, Eggplant, Young Corn, Lotus Root, Mini Okura, Sea Urchin from Aomori, Spot Prawn, Snow Peas - Fried Clam, Rice Crackers, and Persimmon Seeds - Kinugawa Eggplant with Conger Eel - Extra Fine Noodles - Rice with New Ginger and Cherry Shrimp, Miso Soup, Pickles - Rice with Dried Baby Sardines and Egg - Beef Bowl with Shiso Beef and Onion from Awaji Island - Rice with Bonito Flakes - Kakinohazushi Jelly, Brown Sugar Ice Cream from Kikai Island, Kagoshima, Apple Chips on Top, Warabi Mochi

I was brought here for a birthday dinner. In the calm interior with only a counter, the first thing that caught my eye was the blue Daruma doll from Sendai. Welcomed by the auspicious-looking blue Daruma, I took my seat. Each dish had a meticulous preparation that made me feel the breath of spring in every ingredient. From white fish, white asparagus, yuzu flowers, bonito, sardines, clams to Shiga beef, every dish was delicious and full of flavor. The landlady's hospitality was unassuming yet pleasant, truly living up to its reputation as a top restaurant. Thank you for the taste of spring.

1. Appetizer: Shishamo smelt from Lake Biwa, deep-fried in black and white 2. Intermediate dish: Diamond-shaped chirashi sushi (with donko shiitake mushrooms, grilled conger eel, sweet potato, kinshi tamago, seaweed, shrimp, flower-shaped carrot, and wood sorrel) 3. Soup: Clam shinjo from Kuwana, with warabi, flower-shaped udo, aosa seaweed, and wood sorrel 4. Sashimi: Seared mackerel and soy sauce mousse, bluefin tuna, and bigfin reef squid 5. Assorted dishes: Boiled goby, clam simmered in broth, one-inch beans, leaf burdock, baby sardines simmered in soy sauce, minced ark shell, tamago castella, pregnant spear squid, Moroko-style pickled fish, seared flatfish, nanohana mustard greens, dried sweet potato tempura, lily bulb and sea urchin with flower petals, jellyfish with vinegar miso 6. Grilled dish: Sweetfish topped with Amakusa sea urchin 7. Fried dish: Oil-fried horse mackerel with sweet vinegar sauce 8. Beef dish: Shika-awase beef wrapped in horseradish 9. Hotpot: Fugu shirako and scallion shoot shabu-shabu 10. Rice: Firefly squid rice, small fish and egg rice bowl, Shika-awase beef rice bowl, shirako hotpot zosui 11. Dessert: Dekopon jelly, burnt sugar ice cream from Kikai Island, and botamochi

It's a bit far from any station, but I think it's easy to get there by car. The restaurant has a very friendly and pleasant atmosphere, and the service and distance were very comfortable. Each dish was carefully prepared, using good ingredients, and I felt that it's a place where you can taste the goodness of seasonal ingredients. Thank you for the lively conversation and enjoyable time♪

This small restaurant with 8 counter seats specializes in kaiseki cuisine and is always fully booked. The seasonal soup dish, which seems to be the chef's specialty, is truly delicious. They offer not only sake but also French wines, selecting the best match for the omakase dishes to delight customers. What I liked the most was the exquisite desserts that include fruits, Western-style, and Japanese-style options. I am completely satisfied with the food, drinks, and desserts that are not bound by the framework of Japanese cuisine. I would love to try this restaurant's dishes in every season.

Visited for a business dinner. The broth was quite light and clear. The dishes were also similar and mostly on the lighter side, which I liked. From the appetizers to the dessert, it matched my preferences. Generally, high-end Japanese restaurants tend to suit my taste. The eel, crab, squid, bonito soup, white sea bream from Tango steamed with taro, shrimp, red clam in vinegar, and salmon roe over rice were all delicious. The rice might have been a bit too soft. The explanations of the dishes were very detailed and helpful.

Located in a quiet residential area about a 10-minute walk from Shirokanedai Station and a 5-minute walk from Ebisu Garden Place and The Westin Tokyo, is the Japanese restaurant "Shirokanedai Kobayashi." With 22 years of experience in Japanese cuisine in Kobe, the chef, who never compromises on the quality of the dishes, and the gentle hostess welcome guests with hospitality unique to "Shirokanedai Kobayashi." Emphasizing the importance of seasonal ingredients, they carefully select ingredients from all over Japan and prepare them at the most delicious timing according to the season. The menu features a monthly changing chef's course that you can enjoy at the spacious counter seats adorned with aged wood inside the restaurant. The price is 19,800 yen including tax. The chef's course includes various dishes such as appetizers like steamed egg tofu with Karatsu prawn and Kumamoto Amakusa sea urchin, sashimi with grilled conger eel and white squid, and a variety of other delicacies like grilled dishes, deep-fried items, simmered dishes, and desserts like watermelon jelly and salted caramel ice cream.

A Japanese restaurant in Shirokan. It's less than a 15-minute walk from Shirokanedai Station. Located near Shutoko, in Higashisaka. Winner of "The Tabelog Award 2021 Bronze." The dinner course costs 19,800 yen. What we had: Egg tofu, carabineros, red sea urchin-steamed abalone, grilled shari tamagoyaki, conger eel and cucumber sunomono, tilefish and winter melon soup, sashimi of pike conger and white squid, assorted appetizers, sweetfish and eggplant, sea snail hot pot, somen noodles, octopus rice, and shirasu rice. All dishes were delicious and meticulously prepared. Initially thought the portions were small but ended up feeling full. It's a plus that they are open on Sundays. Money spent: 22,000 yen. Rating: 4.5 stars. Review: Definitely want to visit again!

Award-winning restaurant on Tabelog. Top 100. Reviewing only restaurants that are either delicious or excellent. Cool Japanese cuisine made by a chef from Kobe. Delicious from the first dish of egg tofu. Exciting. Beautiful and tasty dishes. And what's great is the good sake. A variety of delicious sake, and above all, very affordable. It's also nice that the wine selection is mainly from Burgundy. Thank you for the meal.

Thank you for viewing. I visited the Tabelog Award 2021 Bronze-winning restaurant "Shirokanedai Kobayashi." The customer service is excellent, especially the female staff creating a cozy atmosphere. The dishes are all comforting and gentle, different from traditional Japanese cuisine but delicious and easy on the stomach. The colorful assortment of appetizers is both visually and tastefully delightful. Overall, it's a wonderful restaurant with great food and service. I would love to visit again in a different season. Thank you for the meal.

Visited during the year-end break for dinner. I've always wanted to go and finally had my first dinner here. This time, I walked from Shirokanetakanawa Station. Until now, I always came from Ebisu, but this way feels much closer. However, it was a bit hard to find in the dark early evenings at the end of the year (though I just followed my husband). We came out on the Kinmugi side (just behind Kobayashi), and since there was still time and the shop was open, we bought some bread and then visited. Upon entering, the owner was smiling in the kitchen, and the female staff kindly took our coats. The landlady is currently busy with childcare, so she wasn't at the shop, which was a bit disappointing (we're from the same hometown, so I felt a sense of closeness). Instead, the female staff (apprentice) made drinks and skillfully served at the counter, with impeccable customer service. During the meal, I had a chat with the interesting female staff who had an unusual background before starting her training in Japanese cuisine, making me want to ask various questions. They seemed to have a good selection of alcohol here, but since my husband and I don't drink, we didn't indulge (especially at night, not drinking bothers me). - Homemade ginger ale with ginger and lemon (800 yen): A refreshing acidity with a spicy kick from the ginger. - Yuzu soda made with yuzu from Onito, Tokushima (800 yen): Reminded me of my time living in Tokushima... "Omakase Course" (18,000 yen): - Yuzu-steamed turnip with cloud ear fungus, scallop, carrot, etc., a warm and gentle dish that's a classic for the cold season. - Bachiko's mochi rice steamed: The saltiness of Bachiko enhances the sweetness of the mochi rice. - White sea bream and lily root with karasumi (bottarga) soup: I love karasumi, so I was thrilled with the delicious karasumi. It had been aged for a year, making it rich and sweet. The high-grade white sea bream and large lily root were overshadowed. - Spear squid, yellowtail, seared bonito: The squid was aged for 9 days, intensifying its richness and texture. The bonito had its skin seared and was seasoned with salt. - Hassun (assorted appetizers on a Kamakura lacquerware plate): Red sea cucumber, mullet roe, mountain burdock (azami root) miso flavor, fluffy egg, arrowroot chip, firefly squid, chestnut, pumpkin, taro croquette, celery ohitashi (first time trying mullet roe instead of karasumi), grilled moroko (four pieces) with plum miso and sweet and spicy flavors: It's rare to have four grilled fish pieces in a course, usually one or two. - Shirako (cod milt) spring roll style: A dish with caution due to its heat even though I had similar dishes with shirako at other restaurants. - Simmered taro and fresh gluten in a pot-style wooden container: The simmered dish itself was delicious and gentle, but the appearance in a small dish resembling a pot with a lid piqued my interest, prompting me to ask the chef various questions. - Seko crab, apple, and nagaimo (Japanese yam) served in the shell with dashi jelly, a well-balanced dish with good textures and flavors. - Sakura shrimp mixed rice in an earthen pot, followed by Shiso beef tsukudani, and dried small sardines with three flavor changes: Since we were full, we only had a little. - Three desserts: A mandarin orange jelly served in a hollowed-out mandarin, salt ice cream with black sugar from Kikai Island, and a single bite of kinzuka (freshly made). It had been a while since my last visit, and since it was at night, the atmosphere and clientele were probably different from lunchtime. The dim lighting made it feel like there were quite a few young customers. The gentle Kansai-style flavors of the dishes remained the same, which I like. The female apprentice's bright and friendly service was good, but it was slightly disappointing compared to the landlady. The chef, perhaps due to the absence of the landlady, his accumulated experience, or becoming a parent, no longer gave off the typical artisan vibe and seemed more gentle. Since I love karasumi, I purchased their homemade version (around 10,000 yen).

It's a crab course. Even when it's not crab season, the food is very delicious, but since it's the season for Matsuba crab, we ordered the crab course. I was surprised by the huge crab that appeared right in front of me. It's so big... Besides crab sukiyaki and crab sashimi, we enjoyed various crab dishes like crab cream croquettes and crab fried rice, and we were completely satisfied. It was a rewarding meal, thank you very much.

I invited two very senior colleagues who have taken care of me a lot since my first visit with my wife in January. They are both seniors from my university sports club and work. I always thought that the only place to thank and show respect to these two people was Kobayashi's, and that night came true. Once again, the dishes were all wonderful tonight, and the two senior colleagues were impressed. It was my second time, but I enjoyed a different seasonal taste. The atmosphere of the restaurant is nice, and of course the food is excellent. The consideration of the staff, including the owner, was also very good. I felt once again that it was a wonderful restaurant. I definitely want to visit again. Thank you for the meal~ (^^)

Located near Shirokanetunnel, next to the sushi restaurant "Tai Ryo," this small restaurant has a cozy interior with a 7-seat counter. We opted for the chef's choice menu priced at 15,000 yen. The dishes we enjoyed included octopus and okra with grated yam (served cold to start, accompanied by mozuku seaweed and jun-sai, refreshing), steamed rice cake (with salted herring roe and fried herring on top of sticky rice, crunchy like rice crackers), crab soup (featuring crab with winter melon and myoga, a gentle and comforting broth), sashimi platters (one with seared herring topped with Ehime's red sea urchin and wasabi, another with smoked bonito and salted sardines, highlighting the flavors beautifully), an array of small dishes (meticulously prepared with items like corn tempura, octopus from Akashi, grilled eel, mountain vegetables, butter-grilled sweet potatoes, seared edamame, white melon, simmered fish, herring roe, grouper jelly, tomato lemon stew, cucumber and grilled conger eel, each a delight for the eyes and palate), sweetfish (served with tade vinegar, a seasonal favorite), Kamo eggplant and abalone (eggplant with sweet miso, abalone with liver sauce and abalone teeth, a unique crunchiness, both items tender), chilled somen noodles (served with chilled sauce and sudachi lime, refreshing palate cleanser), grilled conger eel and eggplant hot pot (featuring a mellow broth with the delightful combination of smoky eggplant and fluffy conger eel), matsutake mushroom rice (a rare treat, early in the season), and dessert options like brown sugar ice cream (caramel-like flavor from burnt brown sugar, topped with fried red beans, a milder sweetness), and watermelon jelly with bracken rice cake (resembling cut watermelon but in jelly form, with dried blueberries as seeds, a refreshing and visually appealing treat). The dishes were simple yet comforting with a gentle touch, showcasing the care and attention put into each creation, allowing for a leisurely dining experience that perfectly matched the restaurant's ambiance.