It was a menu that allowed me to fully enjoy autumn, perfect for the autumn season. I always have a great time here. Whether going with colleagues from work, on a date, or with friends, this restaurant is really easy to use and is sure to be appreciated for any occasion. Thank you for the delicious meal!

Tsukino Morisaka Koshiba was invited by someone who attends here to sit together. The head chef seemed somewhat reserved and quiet at first, but by the end of the meal, I felt relaxed and his impression had changed. The omakase course for 21,000 yen included dishes like steamed red snapper with Lily root, blowfish sperm sac porridge, and a variety of other exquisite dishes. The attention to detail in the ingredients, the elaborate presentation, and the overall dining experience left me thoroughly satisfied. 4.20 ⇒ 4.22.

I visited my favorite restaurant, Koshiba, for a private dining experience. Koshiba always impresses with their versatile and delightful dishes that engage all five senses. The food leaves me feeling refreshed and incredibly happy. The appetizer assortment was particularly beautiful, and I savored every bite. I am already looking forward to the September pike conger season.

I've been a bit absent lately. The other day, a regular customer from a wine bar in Kagurazaka, where I'm quite close with everyone, suddenly said, "I want to go to Jigen-san's place," and when the owner Okabi heard this, he also said, "Yeah, yeah, I want to go too," and the excitement grew, so we decided to visit. - Omakase course (23,000 yen including tax) Overall, the food was to my liking. I'll skip the long explanations and let you imagine from the images. - Some optional orders were made, of course, at an additional cost. - Ebisu beer - Aosora Junmai Miyamanishiki - Isojiman Junmai Ginjo - Nabeshima Junmai Daiginjo Yoshikawa Sanyamadanishiki - Chououroku Junmai In Japan, there are many high-end and popular Japanese restaurants, but even after trying various places, there aren't many where I think, "I definitely want to come back here." What defines "delicious food"? Even if a dish is delicious on its own, if it doesn't fit well in a course meal and makes you tired or bored of eating, it's nonsense. A truly delicious dish is one that you can enjoy without getting tired of it, without getting bored of it, and even after finishing it, you still want more. However, this requires the skill of a chef. Mr. Koshiba doesn't explain everything in detail, but he actually puts a lot of effort into even the side dishes. For example, even something as simple as vinegar soy sauce has a carefully added dashi, and yet, he serves it quietly. He also doesn't use seasonal ingredients just for show like many other places. The range of cooking techniques, knowledge, and ingredient knowledge is something that can be done, but I am always amazed. Anyway, in many ways, this is a precious place for me that I would like to visit again and again.

I found a hidden gem of a Japanese restaurant in Yotsuya with a cozy atmosphere and 8-seat counter. The dishes are delicate and the ambiance is lovely. I especially enjoyed the dishes like softshell turtle, nodoguro, and seasonal ingredients that truly capture the essence of each season. I can't wait to visit again when the season changes! Don't forget to pick up some dried sansho pepper as a souvenir! Highly recommend!

It's about a 10-minute walk from Yotsuya-Sanchome Station! It's closer from Akebonobashi Station. This Japanese restaurant in Araki-cho is a place I've always wanted to visit. You can enjoy delicious seasonal Japanese cuisine. The seating is limited, but the atmosphere is very relaxing. The meals are beautifully presented, elegant, and delicious. Thank you for the wonderful meal.

Thanks to a friend's recommendation, I decided to give this place a try! The flow of the course was great, and the head chef and staff provided excellent explanations. I was very satisfied with being able to choose the ending rice dish. I'm looking forward to trying the seasonal course dishes next time. Thank you for the delicious meal.

I was introduced to a wonderful Japanese restaurant in Yotsuya-Sanchome. It is located on the second floor of an old building, so please be careful. The restaurant has 7 seats at the counter. There were two staff members, including the owner. The L-shaped counter starts off quietly, but as you enjoy your drinks, the lively conversations from the neighboring seats add to the atmosphere. They only offer course meals, allowing you to experience the seasonal ingredients and beautifully presented dishes. The first dish was a rich and flavorful snow crab served with jellied vegetables. The second dish, wrapped in leaves and filled with fragrant eel and rice, was amazing! The clear soup with clear white fish broth was refreshing and slightly sweet. The sashimi of golden snapper and sea urchin was incredibly delicious, with a sweet and smoky flavor due to being lightly seared. The next dish featured conger eel, with the sound of it being sliced right in front of you adding to the experience. Various small dishes were served throughout, making the meal enjoyable. For the grilled dish, I chose the fatty Nodoguro fish from Nagasaki's Goto Islands, which was the best I've had in Tokyo in a long time. I chose the parent-child rice bowl for my rice dish, which had a gentle and comforting flavor typical of a Japanese restaurant. The dessert was a fantastic mochi. Overall, everything was delicious.

The sake is from "Sawayam Matsumoto" and the cuisine is a type of hairy crab called "Togekurikani". It goes well with the sake. The jellied dish is also good. The steamed conger eel with bamboo shoots is delicious. The soup with flathead noodles is tasty. The sashimi with flounder, ankimo, and sea urchin is great. The fried dishes of young sweetfish and taro sprouts are also delicious, as they are first grilled and then fried. The assorted dishes are wonderful, especially the homemade yubeshi. The turban shell with liver sauce had a nice aroma. The grilled Hokkaido trout and fried rockfish were served with softshell turtle soup and grated onion. The meal ended with a parent-and-child rice bowl and homemade bracken rice cakes. Overall, it was a great dining experience at a reasonably priced and fantastic restaurant. Highly satisfied.

I visited without making a reservation. Even though I had just been there, I received an invitation from a friend, and it's always okay with Mr. Koshiba. The food is always delicious and satisfying. We sat at the counter and started with a crab appetizer. The taste was as delicious as always, and the presentation was beautiful. Next was the conger eel sushi. It was different from the appetizer and was put together nicely. I hope I didn't cause any trouble. Then came the first ayu of the year. It may not be wild, but it was fresh and even the liver was delicious. It seems like summer is coming. The assorted appetizers were beautiful as usual. I love homemade karasumi, and it was included in the assortment that day. It was my first time trying Kyoto-style wheat gluten dish, and it had a unique texture and was delicious. The shrimp was deep-fried with the shell on, making it crispy. The turban shell was grilled on a stone. We grilled it ourselves and enjoyed it semi-raw with the liver. I learned that the stone used for grilling cracks after about a year. I didn't know it was a consumable item. I became a little wiser. I chose cherry salmon for the fish dish, and it was also delicious. The rice was cooked with small dried fish and young sardines. I was already full, so I asked to have the leftovers packed to take home. I had it for dinner with my husband, and it was very delicious. I love the aroma of young sardines. I want to visit Koshiba again. It's a Japanese restaurant where you can always be fully satisfied, and the owner, Mr. Koshiba, is charming.

The work was very meticulous and the appearance was beautiful, and of course the taste was delicious! It was fun to be able to choose the grilled dishes and the rice for the end. The grilled fish in particular was really delicious. We drank a lot, so the bill was about this much, but if you don't drink as much, it should be around 20,000 yen. - Amount of alcohol: 1 bottle of champagne and half a bottle, 1 beer, 1 cup of sake for 2 people - Occasion: Dinner with family - Number of people: 2 - Amount spent: Just under 40,000 yen per person - Clientele: A calm clientele. About half are foreigners. - Crowdedness: Reservations are essential - Service: Polite

The cost performance is surprisingly good! You can tell that they put a lot of effort into their work. You can choose from grilled fish such as blackthroat seaperch, beltfish, and softshell turtle, and choose from options like white rice, oyakodon, or clay pot rice for the finishing dish. You can choose all of them if you want and still leave with a full stomach! The owner is also very nice and you can see that they are rooted in the local community.

It was a chilly day with light rain, but my heart was warm. That's because it was the day to have lunch with Koishiba-san. They only serve lunch on Wednesdays, so my friend and I made a reservation and visited the restaurant. We arrived a little early at Yotsuya station and walked to the restaurant with umbrellas in hand. The streets of Yotsuya hadn't changed much. It felt nostalgic. We greeted Koishiba-san with a smile. There was a new, stylish staff member who added to the great atmosphere. It was a pleasure to enjoy Koishiba-san's cuisine once again. The conversation with my friend and Koishiba-san was delightful. I always look forward to Koishiba-san's appetizers. With Children's Day approaching in May, there were chimaki rice cakes as well. Japanese cuisine allows you to experience the seasonal flavors, which is wonderful. Wild vegetables like kogomi, red shellfish, torikai, takenoko, and more. I heard that shellfish are scarce this year, so it was a treat to have crab and spiny lobster in abundance. I love Koishiba-san's soup too. This time it was with a type of rockfish. The red shellfish with vinegar miso dressing and homemade karasumi were delicious. You can choose the main grilled dish, and this time I chose nodoguro. For the final rice dish, I chose white rice. Both the rice and the side dishes were delicious. There was also oyakodon and takikomi gohan available. I thought I wouldn't be able to eat much this time, so I chose white rice. I had the leftovers made into onigiri as a souvenir. Koishiba-san is someone who doesn't compromise. They put in a lot of effort to create their dishes, and you can feel that dedication in the food. I always look forward to the appetizers. Every dish was delicious. While I've been focusing on lunch outings lately, I want to become healthier, so I enjoyed the lingering taste of deliciousness on the way back to Yotsuya station. I had so much fun at lunch with my friend and Koishiba-san that I have a vague memory of the details of the dishes. I can't wait to go back.

The dish of lobster in cherry shrimp batter was innovative, and the firefly squid marinated in seaweed was cooked on a hot stone for 30 seconds, which was an interesting presentation. The meal ended with sea bass and butterbur cooked rice. However, the high expectations beforehand led to disappointment as it didn't suit my taste. I probably won't revisit this restaurant.

I revisited this place on March 13, 2023, and I must say I really love it here. At first, I thought Mr. Koshiba was a quiet person, but he can hold a conversation when you talk to him, although he's not very talkative. The unique thing about this place is that you can choose both the grilled dish and the rice dish. This time, I chose grilled nodoguro fish and a parent and child rice bowl. Let me tell you about the dishes I had. The appetizer was red clam with bracken fern shoots from Yuzuriha. It was delicious right from the start. The red clam was amazing. I left the sake selection to the staff. First, I had Takachiho sake, followed by pressed sushi with trout and caviar topped with codium, which was also incredibly tasty. The sake continued with Katsukoma and Hama Manjo. Then, there was a course with white asparagus, bracken fern, and clams, and I asked them to cut it up for me since I struggle with eating in one bite. The sake for this course was Nishikiya. The sashimi course included small fish with karasumi, and then two types of sashimi with Meji maguro from Himi. The sake kept flowing with Chochin, a rare and delicious sake. The next course was the appetizer plate, which had octopus liver, oyster oil-marinated with sansho pepper, and a dish with steamed sea urchin inside lily bulbs. It was not only delicious but also beautifully presented. The sake for this course was Okuharima. Then, the highlight of the meal was the salt-grilled nodoguro fish, which was unbelievably delicious. I was so happy with my choice. Next, a soup with golden eye snapper was served, which was soothing for the stomach after all the drinking. The last dish was a tempting parent and child rice bowl, which I couldn't resist and devoured. For dessert, I had a white plum and kumquat monaka. The course was flexible, the flavors were gentle, and despite the many dishes, I didn't feel overwhelmed. I enjoyed every bite until the end. This is a great restaurant, and the best part is that even after all the food and drinks, it was less than 30,000 yen. Such a great value. I will definitely come back again. Thank you for the wonderful meal.

This shop in Araki-cho. Although it serves simple Japanese cuisine, there are surprises everywhere, making you excited to see what menu item will come next. The buri from Himi is the MVP! To be honest, it's even more delicious than eating it in Himi, haha. It was the best time sipping on my favorite sake, Fu no Mori!

I personally prefer punchy flavors, so I don't usually go to kaiseki restaurants, but I found this place to be delicious! Various fatty fish dishes were served one after another, with a light seasoning typical of Japanese cuisine but very satisfying. Considering the portion size and quality of ingredients, I think the pricing is just right. While it's not addictive, if you want to eat fish-centric Japanese food, I would definitely want to come back here. - Especially delicious dishes: seared bluefin tuna sashimi, grilled beltfish with salt, fresh karasumi (bottarga) - Not so great dishes: It's a matter of personal preference, but the rice was quite soft. Personally, I prefer it a bit firmer with more distinct grains.

Visited again on February 6, 2023. It has become my favorite spot. Mr. Koshiba's service is not the typical "over-the-top" style, but he does not miss a beat. Just the right amount of warmth. The meal started with a whale's whisper white miso soup, which also had mitsuba. Then came the fugu shirako porridge. It was unbelievably delicious. And then, the grilled fugu. Served with ankimo and ponzu sauce. Fugu becomes even sweeter when cooked slightly on the stone. Incredibly tasty. The sashimi was bluefin tuna. Another soup dish was served, "usurai daikon" and red snapper soup. Beautiful presentation. The grilled fish option allowed me to choose from three types: Alfonsino, Cutlassfish, or Large Conger Eel. After much deliberation, I chose Alfonsino. It was accompanied by tempura of Kyoto nanohana and Takayama burdock. The Takayama burdock not only tasted great but had an amazing aroma. Then, the Alfonsino was served, grilled with soy sauce. Delicious! Next up was the golden threadfin bream shabu-shabu style. Again, incredibly tasty. The seasoning was just right. Even though I was already full, I couldn't resist the "Koshiba Magic." The meal ended with white rice, served with Koshihikari rice. The dessert was sweet king. It was a satisfying meal without feeling overwhelmed by the richness of the dishes. Unlike other high-end restaurants that focus solely on expensive ingredients, this place offers grounded and well-prepared dishes. The service is also very pleasant once you get used to it. I will definitely be back. Thank you for the meal.

This is my favorite traditional Japanese restaurant in Tokyo. The cost performance is amazing. The atmosphere of the restaurant is very calming. You can enjoy seasonal ingredients that are all delicious. The signature dish, the parent and child rice bowl, is irresistible!! The master's knowledge about traditional Japanese cuisine is a great accompaniment to the sake, making it a fantastic dining experience. This is definitely a must-visit restaurant.

2023/1 Revisited☆ It's becoming more refined and delicious. And it's getting harder to make reservations. Tonight was delicious, beautiful, and cozy. I was completely satisfied with the graceful atmosphere. It was also fun to spend time with Spice Sensei whom I hadn't seen in a while. Thank you for the wonderful meal!

A friend came over. We were thinking about where to have a meal together. Among a few options, we decided to make a reservation at this restaurant. It was relatively last minute, but luckily there was availability. We arrived a bit earlier than the reservation time, but we were warmly welcomed and seated at the counter. The owner, Mr. Koshiba, greeted us. The first customers were a couple, and another couple arrived later. We started with a small beer to quench our thirst. It was refreshing. The first dish that arrived was steamed red snapper with lily root. The simple seasoning allowed the aroma of the red snapper and the richness of the broth to shine, making it delicious. Next was a soup dish with kuruma prawn, daikon radish, mitsuba, bachiko, baby carrot, and yuzu. The sweetness of the prawn filled our mouths. Bachiko paired perfectly with sake, so we switched to sake. Then came ponzu sauce with shirako (milt). It had a rich flavor, but it paired exceptionally well with the homemade ponzu sauce. Following that was three-day-aged natural blowfish with ankimo (monkfish liver), mizuna, and blowfish skin. The unique texture of the blowfish and the perfectly aged flavor were delightful. The ankimo was also delicious. The gift from the chef was young tuna with rich fat. It was seared and had an amazing aroma. For a palate cleanser, we had taro and white miso. It had a rich flavor but refreshed our mouths. The eight-piece dish included wagyu beef, candied kumquat, black sea cucumber, mulberry chips, mehikari fish, oyster oil pickles, and flounder dragon roll. Each item was meticulously prepared and delicious. Then we had Biwa Lake Honmoroko fish, which is a rare delicacy but was delicious. The grilled dish was large conger eel with sauce. The firm texture of the eel resembled eel. It was satisfying. The fried blowfish was enjoyed while sucking the bones. It was delicious. Lastly, we had a hot pot dish, final rice, soup, and dessert before finishing the meal. I am always impressed by the chef's incredible work. We will visit again after some time.