It used to be a place with an unknown name, a locked door, and an overall unwelcoming vibe, but it has become much friendlier now. Getting to know the owner's personality, it actually suits him. The food is like traditional Japanese bar snacks, with small but delicious portions. It may not be Instagram-worthy, but it's deeply satisfying. It's the kind of place where you choose your company wisely. If you have friends who can enjoy a drink at a place like this, life is good. Surprisingly, there aren't many places like this.

We used this restaurant for a reception. The kaiseki meal was very delicious. The appetizer was a delicious dish of mizuna and yuzu, followed by tasty grated yam and salmon roe, then a delicious selection of bluefin tuna, sea urchin, and squid, all very fresh. The matsutake mushroom soup was excellent, with truly delicious matsutake mushrooms and natural Akashi sea bream. The Shanghai crab was outstanding, with vegetables inside the crab shell, a burst of delicious flavors. The grilled yellowtail and fried tilefish were also delicious, with crispy texture and tasty flavors. The black wagyu steak was rare and very tasty. The marinated skipjack tuna rice bowl was delicious, with the flavor of the marinade seeping in perfectly. Finally, the giant grape was large and delicious. It was an amazing meal.

Invited my former colleague from my previous job to come here. They prepared a slightly more formal menu for us. The dishes included saury, yellowtail, cuttlefish, clams, and whitefish from Lake Shinji. It was nice to see a mix of winter ingredients and early spring ingredients all at once. It felt like a sign of spring.

I used it for a banquet. Honestly, it was neither good nor bad...

A restaurant that I don't want to tell anyone about. The chef is a seeker of taste and presentation.

Nakatani: The food was delicious and the service was excellent. I highly recommend this restaurant.

Today, I decided to try the omakase menu at Tokuo S, a restaurant I usually visit alone and order a la carte. I realized that the beauty of Tokuo S lies in the fact that as you keep coming back, the omakase menu becomes customized to your liking. It changes based on factors like the ingredients of the day, the customer's preferences, appetite and health condition, the time of the visit, and even the accompanying guests. It's like deep learning in artificial intelligence. The soup with ikanago fish balls wrapped in wonton skin, along with the grilled Kanpachi fish with zucchini and turnip, was interesting. The finale of a tea-soaked flounder rice bowl and a generous serving of delicious watermelon after the matcha were exceptional.

I visited "Kuou S" for the first time in a while. When the restaurant first opened, I couldn't read the name of the restaurant and took a picture, which was quickly deciphered by a knowledgeable friend on Facebook. It's good to have friends with a lot of knowledge. The owner, Mr. Shigeshima, serves traditional Japanese cuisine that focuses on the season. The dishes are served in beautiful tableware, including those from the distinguished person, Mr. Sokuro Ishiguro, who holds the title of Living National Treasure with the elegant name of "Kuou S". The portions are relatively small, and the dishes go well with sake, so I usually come here to enjoy a drink. The selection of sake is impressive, and I often leave it up to the owner to choose for me. Finally, I enjoy sweets and matcha tea. The feeling of the teacup against my lips is wonderful, and the taste of the matcha is just perfect. I realized that Japanese cuisine truly resonates with the spirit of tea.

The light spring drizzle quickly turned into a heavy rain, transforming the scene into a downpour. Countless raindrops created ripples in the puddles, resembling crowns. As I spotted the ebony-like sliding door through the rain haze, I felt relieved. The firm texture of the clams and the simple aroma of wild vegetables made me genuinely appreciate this restaurant. The cuisine here is elegant and refined. Each dish is filled with the bounty of the sea, offering subtly seasoned dishes. The lively sea bream and striped horse mackerel seem to swim in my mouth, and even the rare turtle's paw clam tastes delicious. Comparing the crunchy grilled throat fish with the classic sudachi citrus and the unique Roquefort cheese and white miso is enjoyable. The gentle flavor of the seaweed rice porridge enveloped me in satisfaction. This restaurant may not be flashy, but it is a place of true quality. Like the owner, there is a quiet strength that permeates the cuisine. As I left the restaurant, the heavy rain had miraculously stopped, and the waxing moon cast a soft light on the wet pavement. It seems like tomorrow will be a sunny day ☼ Menu for this visit: - Chef's choice course: 7,400 yen - Chicken and clamshell ginger salad - Clam and mountain udo soup with wild vegetables - Sweet sea bream sashimi from Tsushima - Striped horse mackerel from Goto and sea urchin sashimi from Hokkaido - Shirako bamboo shoot simmered in young bamboo shoots - Turtle's paw and Goto oyster salted fish - Grilled throat fish from Tsushima with Roquefort cheese, white miso, turnip, and sudachi - Boiled edamame and mountain udo, deep-fried yuba - Natural seaweed rice porridge from Yatsushiro - Pickles, kudzu mochi, boiled red beans - Green tea, matcha, and one glass of beer, three servings of sake per person (for two people) - Evening: 9,600 yen per person Enjoying this restaurant: - Owner: Yuwa Shigeshima, a former chef at Yamadori in Hiroo. The restaurant is called "Kuous" and opened in October 2011. - Ordering: Chef's choice course in the evening is available for 7,400 yen and 11,200 yen. Drinks range from 700 yen for beer, 800 yen for shochu, and 1,000 yen for one serving of sake, to 1,000 yen for a glass of wine. - Atmosphere: Located on the outskirts of Hiroo, the restaurant's black smoked sliding door and wooden signboard with "Kuous" written on it in ink give off an elegant vibe. The minimalist setting with only a counter and one table reflects a refined aesthetic sense. The owner is quiet and calm, exuding a sense of shyness. While the unique breakfast service is often highlighted, the true essence of this restaurant shines through in the evening. ☆ Source: "Tokyo's Best Restaurants 2013" and "Tokyo Good Restaurants, Delicious Restaurants 2013-2014" Thank you for the meal~

"Kuon S" @ Minami Aoyama "Kuon S" is known for serving high-quality breakfast, but I visited for dinner. The name "Kuon S" is the artistic name of the ceramic artist Sohmaro Ishiguro. The door has a sign in his handwriting on the top right corner. I was seated at the counter, where I saw the words "Kissa Saru" (meaning "leave the teahouse" in Zen language). The atmosphere was solemn yet friendly, with the owner being approachable. I ordered the course menu. - Champagne and firefly squid - Quickly switched to wine - Water: Kagoshima's natural alkaline ion water "Juzuru" for ¥500 - Soup - Sashimi: Sea bream and sea urchin (from Kumamoto and unknown origin) - Sashimi: Bonito from Wakayama - Sashimi: Raw goby fish with grated burdock, shown by the owner - Black beef lamp - Lamp meat with white miso and blue cheese Roquefort sauce - White wine ran out, switched to sake - Sake options: "Oze's snowmelt," "Sumiyoshi gold," "Fukuchitose," "Yuki no Chaya" - Salt-cured sweet shrimp - Semi-dried horse mackerel - Tempura of butterbur sprouts and spear squid - Sea bream ochazuke - Green tea and watermelon for dessert Ah, "Kissa Saru." Those familiar with tea ceremony may understand the significance of this simple gesture of offering tea. Grateful for the heartfelt hospitality.

A traditional Japanese restaurant serving a morning set meal from 9:00-10:30. I arrived right when they opened, and the atmosphere was elegant and serene, perfect for a quiet morning meal. I ordered the morning set meal with grilled fish, an additional grilled fish, and added nori and egg based on a recommendation. The side dishes included organic konjac (very tender), pesticide-free spinach, and cucumber and daikon pickles. The main grilled fish dishes were a small and cute nodoguro, which was delicious, and a Tottori-produced donchicchi horse mackerel, which was a bit tough and lacked flavor. The dishes were served on beautiful plates, including a Bizen ware plate by a Human National Treasure, and a Mino ware miso soup bowl by a deceased artist. The owner, who used to work in a Ginza pottery studio, was friendly and had a good sense of humor. I also ordered the exceptional nori, which was rich in flavor and aroma, and the fluffy yet ordinary-tasting scrambled eggs. The restaurant owner had a deep passion for art, which led him from French cuisine to pottery, and now he is exploring the world of Japanese cuisine. The restaurant had a welcoming and interesting atmosphere, and the owner's interactions with regular customers, including a doctor from the Red Cross, were amusing.

The review for this time is a unique one about breakfast. I refrained from giving scores as I know that my humble reviewer's scores would have little impact on the overall rating, but I'll quietly share my review (lol). (Because in previous research, many people mentioned that they did not want their reviews to be widely known.) Overall rating 4.2 (Food 4.5, Service 4.0, Atmosphere 4.0, Value for money 4.8). On a certain day in January, while looking for a restaurant, I stumbled upon "Kuon S". There is hardly any information about it online, and the peculiar name caught my attention (sorry!). It seems like this Japanese restaurant serves breakfast (grilled fish set). Since it was close to my home, I decided to visit it promptly. On the way to the restaurant, I tried to imagine the origin of the name, but I couldn't figure it out. "Ku" for oak tree, "Ou" for old man, I understand. But what about "S"? Sustainable? SOS? Wait, could it be "shiganai" (nothing can be done)? (lol) It turns out that the name comes from the restaurant owner's admiration for the ceramic artist Mokuroku Munemaro, whose pseudonym is Kuon. Taking the initial "S" from his surname Ishiguro, which means "Stone," they named the restaurant Kuon S. The restaurant is located on Nisseki Street, just before entering the Hiroo Garden Forest area. You can spot it next to the bookstore. As I learned from previous research, I rang the intercom attached to the jet-black door. A young chef welcomed me from inside. It seemed like I was the first customer. Classical music faintly played in the serene atmosphere. The beautiful white walls set the tone for a clean space with a counter of 6 seats and one table (4 seats). When I sat down, I was greeted by a sign that read "Kissa Saru" (Coffee Monkey) (Note 1). For breakfast, I ordered the grilled fish set (840 yen) with optional add-ons (refer to the 5th photo). When asked, "Today we have either "Donchicchi Aji" or "Karei," which one would you like?" I chose the former, which I had never heard of before. Donchicchi Aji is a type of mackerel known for its fatty taste, caught off the coast of western Shimane Prefecture, said to rival fatty tuna during its peak season (Note 2). I also added the recommended raw egg and nori as options. I could hear the sound of fish sizzling behind the curtain. Grilled Fish Set: - Konjac with pesticide-free dashi, topped with bonito flakes and chili pepper. - Nanohana ohitashi (boiled rapeseed greens) - Oshinko (pickled vegetables) - Donchicchi Aji The mackerel indeed had a fatty taste, and the flesh crumbled easily with chopsticks. Honestly, this was within my expectations. I was impressed by the simplicity of the meal, consisting of rice, nori, and miso soup. - Rice & Raw Egg: The rice, cooked in an iron pot, is deliciously firm. It is said to be cooked slowly in small portions to ensure it's cooked well. Therefore, breakfast is limited in quantity, so be careful! If you want to make sure you get to eat, make a reservation. But if you go alone, you should be fine? - Nori: Naturally harvested nori from Yatsushiro. It looks like tea leaves for Gyokuro. Apparently, only one person still harvests it by hand. The hand-harvesting process and the fragrance of nori were a bit unclear to me, but it truly had a rich aroma. You should definitely try this! - Miso Soup: According to a previous review, it is made with dashi from swimming crabs. The sweet miso soup warmed me from the core, especially after walking in the cold. It would have been nice to have some vegetables or other ingredients. Drinking miso soup with the fragrant nori sprinkled generously was exquisite. The Yellow Seto bowl was too lovely. I wanted to buy it and take it home (lol). In conclusion, breakfast is served on weekdays from 9:00 to 10:30. For 840 yen, you get all of this.

I heard that a Japanese restaurant known for its excellent and meticulous work is now serving breakfast, so I decided to visit. It's a luxurious experience to be able to enjoy breakfast in such a place. Upon entering through the imposing black door, I found a simple yet tastefully decorated interior with a counter on the left and a single table on the right. The atmosphere hinted at the high-quality work that was to come. Serving breakfast is a wonderful gesture. The clean counter, the calligraphy of "Kocha", and the Yayoi-style pottery on the wall all added to the serene ambiance. Breakfast is served from 9:00 to 10:30, and it's recommended to make a reservation. You can choose from about five types of fish for your meal. On this day, I chose the grilled mackerel. The organic white eggplant miso salad, clear soup, fish, pickles, miso soup with Seto Inland Sea crab broth, and rice cooked in a Nanbu iron pot were all meticulously prepared. The rice cooked in the Nanbu iron pot was particularly impressive, with a unique texture, sheen, and flavor. Each dish was presented beautifully in exquisite tableware, some of which were crafted by artisans. The young chef in charge of breakfast was friendly and provided detailed explanations about the dishes and tableware. The restaurant's name is complex, but it is named after the renowned ceramic artist Sohma Ishiguro. Although it may seem premature to evaluate based solely on breakfast, I am already planning to revisit for dinner.

Completely reservation-only. Breakfast from 9 am. You might think, "Really, breakfast here?" It's true. A counter and table authentic Japanese restaurant. Freshly cooked white rice, clear miso soup without ingredients, pickles, grilled fish, all for a surprising price of 900 yen!!! You can also get extras like eggs, seaweed, natto, umeboshi for an additional fee. Rice refill for 100 yen. If you can have such a wonderful breakfast, you might want to live in Hiroo just to visit this restaurant.

A hidden gem Japanese restaurant. The quality of the food is high and the value for money is great. I don't want to share this secret, so it's actually a 4.5-star rating.