"Tokyo Meshi on June 27, 2023 (Tuesday) at 19:00 - my visit after 2 months. Food log rating: 3.742023, Michelin ☆. Yesterday's dinner was here! A visit after two months to my favorite restaurant. This place, formerly "Sushi Yoshitake," has consistently held three Michelin stars for over 10 years, and the chef, Kakuji Yoshitake, is the brother of the head chef at "Sushi Yoshitake." It's nostalgic to think that chefs like Miyakawa from "Sushi Miyakawa" in Sapporo and Takahira from "Kuramushi" in Matsuyama once trained here. The menu consists only of omakase courses. <Menu>: 1. Bonito flakes dashi 2. Chawanmushi with Hiroshima corn and bristlehead fern 3. Chawanmushi with Hiroshima cucumber in mild vinegar 4. Roasted Wagyu beef and winter melon dashi topped with sea urchin 5. Steamed abalone with Shimane liver sauce on top of rice 6. Hamo (conger eel) soba soup 7. Migratory crab guts - eat it by biting into it directly 8. Olive oil-infused sand flounder with konbu kelp 9. Sashimi - sea bream, striped jack, turban shell, bonito, grilled sea bream and turban shell with mirin, others with soy sauce and wasabi 10. Grilled ayu (sweetfish) with Hida Miyakawa tartare sauce 11. Lotus root dumpling with fresh crab, served with tofu skin and Manjushage chili pepper sauce 12. Freshly cooked rice in a clay pot - a blend of rice from Nagano, Yamagata, and Miyazaki 13. Grilled natural eel with sweet soy glaze - crispy skin from Lake Biwa! Extremely delicious! 14. Tuna sashimi from "Ishiji" - second helping of rice with tuna sashimi 14. Pickled seaweed 15. Dried small fish 16. Pickles 17. Miso soup 18. Shine Muscat and melon jelly. This time, since other groups started later, I had the luxury of being the only customer throughout. I enjoyed everything from start to finish. #GoryoriKatsuShi #TokyoGourmet #GinzaGourmet #Tokyo #Ginza #HighlyRatedOnFoodLog #HardToBook #Michelin #OneMichelinStar #MichelinRestaurant #Kaiseki #JapaneseCuisine #Washoku #Gourmet #GourmetLover #GourmetGram #FineDining #Foodie #FoodieGram #FoodPorn #FoodStagram"

I've been really curious and eager to visit here someday, and finally got the chance this time. The meal started with "dashi," and the katsuobushi (bonito flakes) broth without any seasoning really made me feel grateful to be Japanese. The course comprised around 10 dishes, or maybe a few more depending on how you count. From beef, abalone, summer fish, snow crab, sashimi, to shinjo, and finally the blended rice cooked in a clay pot. Alongside, the natural eel was incredibly delicious. Everything was wonderfully delicious, and personally, the portion size was just right, leaving me completely satisfied. As a souvenir, I received some rice balls with small dried fish. Thank you for the feast.

I visited this restaurant a few times a year. It's run by Katsushi, the younger brother of Sushi Yoshitake. It was my first summer visit in a while. We started with a seasonal appetizer of simmered junsai (water shield), then enjoyed dishes featuring ingredients like conger eel, abalone, sea urchin, ayu (sweetfish), and Kamo nasu (eggplant). The standout of this restaurant is not only the exceptional soup and rice but also the eel they had that day, which was irresistible with the rice. I had a delightful time listening to the head chef's lively anecdotes and learning about their dedication to quality ingredients.

"The various dishes we ordered were meticulously presented and enjoyable down to the smallest detail! Furthermore, we were amazed by the rich flavors and harmony of the dishes, which made excellent use of fresh seasonal ingredients. The atmosphere inside the restaurant was also very pleasant, with a calm interior and impressive service from the friendly staff. The space was designed to make all visitors feel relaxed, creating an ideal environment for enjoying a meal. Additionally, considering the quality of the food, the prices were reasonable, offering great value for money. I highly recommend dining at 'Goryori Katsushi' when in Shinbashi, and I personally look forward to returning."

I visited the Japanese restaurant "Goryori Katsushi," which has a rating of 3.74 stars on Tabelog and is ranked 76th out of the top 100 restaurants in Tokyo for Japanese cuisine in 2023. It's located in the heart of Ginza, amidst bustling streets. The restaurant is on the third floor of a mixed-use building where many popular establishments are located. Inside, there are only counter seats, around six in total, giving it a cozy atmosphere. This restaurant is recognized for its exceptional quality, being selected as one of the top 100 restaurants. With the recent update, it has moved from being the 100th to the 75th best restaurant in Tokyo for Japanese cuisine. I plan to visit the remaining 25 restaurants on the list (I'll do my best!). The interior design features simple counter seats, evoking a sense of wabi-sabi. They offer only omakase courses, which include dishes such as bonito dashi soup, mashed fava beans, chawanmushi (savory egg custard), octopus rice, Hokkaido scallops with young shoots, steamed abalone with liver sauce, clam soup, peony shrimp, assorted sashimi (flounder, fluke fin, bluefin tuna, ark shell), grilled shirako (cod milt) with bracken, grilled white croaker, a hot pot dish called "tecchiri," rice with miso soup, pickles, macrobiotic dish, simmered beef with seasonal vegetables, dried young sardines, and squid ink. For dessert, they serve sweet bean jelly with strawberries and green tea. The food lives up to its reputation; each dish is expertly prepared and delicious. With an array of dishes featuring seasonal ingredients like bamboo shoots and clams, dining here is a delight. The appetizers, soups, simmered dishes, and grilled items are all superbly executed. Overall, it's an excellent dining establishment.

Sushi Yoshitake and similar affiliated restaurants offer an omakase course with around 8 seats. The food is delicious, featuring a variety of dishes such as rice cooked in a clay pot served with meat and tuna. The highlight was the tasty meat and tuna, and I couldn't resist getting seconds of the rice. Thank you for the wonderful meal!

I visited "Goryori Katsuji," located in Shinbashi, a famous district for salarymen. The restaurant opened in April 2019 in the former location of "Sushi Yoshitake." It's about a 5-minute walk from Shinbashi Station, which is served by Toei Asakusa Line, Tokyo Metro Ginza Line, and JR lines. Situated on Meiban-dori, off the main street, it's on the 3rd floor of Suzuryu Building. The interior is a cozy space with a Japanese ambiance, featuring a high-end white wood counter. The dishes are served using antique items from Kanazawa and works of various artists, reflecting the owner's dedication. Today's menu included: - Clear soup: A clear broth that permeates through your senses. - Steamed egg with pufferfish milt: The combination of egg and rich milt is impeccable. - Spear squid with edamame: The elegant broth blends with the flavorful squid and crunchy edamame. - Seaweed salad - Crab miso soup - Button shrimp with soybean paste and sea urchin - Tuna and flounder sashimi - Grilled sea bream and turnip - Fried blowfish - Hot pot dish - Clay pot rice, pickles, miso soup: The rice in the clay pot offers both fragrance and sweetness. - Tuna sukiyaki, beef simmered in dashi, small fish, and squid ink - Strawberry and water yokan: Delighted in the sophisticated flavors. I would definitely love to revisit. Thank you for the wonderful meal.

I visited again to savor the taste of winter, wanting to experience each season's flavors. This season, it seems that crab prices are soaring compared to previous years. Consequently, restaurants serving dishes with crab are considerably more expensive or simply unavailable. However, thanks to the chef's connections and personality, they managed to procure some Seiko crab. Gratefully, I enjoyed the precious Seiko crab dishes. As always, each dish was carefully crafted and incredibly delicious.

Today, I went to the restaurant Katsuya in Ginza Hacchome for lunch. It's highly praised for its luxurious, delicious, and reasonably priced lunches, earning it a Michelin star. It's part of the renowned Sushi Yoshitake Group, which boasts three Michelin stars. The lunch set I had included charcoal-grilled Spanish mackerel, simmered gurnard and grouper, beef stew, and beef tartare, all served with clay pot rice. The flavors were so exquisite and intricate that it didn't feel like a typical lunch; every dish was carefully prepared and incredibly delicious. It was a perfect and luxurious lunch experience. The lunch course cost 6,300 yen, while the chef's special lunch set cost 5,500 yen. The menu included dishes like corn soup, water shield, shrimp, and cherry tomatoes, as well as assorted sashimi, simmered conger eel, grilled eggplant, rolled omelet, simmered abalone with liver sauce, and beef stew. The meal concluded with miso soup, water yokan (a jelly-like dessert), and Shine Muscat grapes.

It's a place I always want to revisit every season because they serve dishes made with seasonal ingredients, and no matter what you eat, you end up saying, "Delicious!" I often find myself asking for recipes even though I know I can't replicate them at home, and they always kindly share, sometimes jokingly saying, "Just buy it at Mitsukoshi." Watching the chefs prepare sashimi behind the counter or garnishing dishes with wood sorrel is always fascinating. The head chef is always smiling, and when customers express how delicious the food is, he beams even more. It seems he really enjoys seeing people happy. Visiting this place always feels like a luxurious and delightful escape.

I went to have lunch at Ginza 8-chome at Goryouri Katsu Shizii. It's a small restaurant with only 7 counter seats, and lunch used to be 3800 yen, which was a hidden gem with a good reputation that I've been curious about for a while. However, due to the changing times, lunch prices have increased from 3800 yen to 5500 yen this year. The feeling of getting a good deal has somewhat diminished, but oh well (laughs). Anyway, on this day, it was reserved just for me and two friends, so let's count that as a win. It used to be a famous sushi restaurant, I heard. For alcohol, they offered "Senkin" sake, and you could choose your favorite glass. The first sip had a sour taste, but then it became refreshing. It's a happiness to be able to drink from noon onwards. For appetizers, there was a refreshing vinegar dish with shredded jun-sai and corn. It was cool and refreshing, with the sweetness of the corn coming through. The sashimi consisted of bonito, tuna, and flathead mullet, and there was also a simmered dish of zucchini, which I learned for the first time is the leafstalk of the potato family, imparting a gentle flavor from the carefully infused broth. Then, the main dishes for the rice set arrived. There were two kinds of fish: grilled mackerel and sweet sea bream kabuto, which was particularly noteworthy due to its richness, although it was a bit tricky to eat because of the bones. The white leek added a nice flavor. The rice, cooked in a clay pot, was shiny and freshly cooked, and because there were so many side dishes, we made sure to get seconds. There were also treats like moon-viewing tuna and dried young sardines with seaweed. The miso soup was described by my gourmet friend as having a seasoning more reminiscent of Kyoto than elsewhere. For dessert, we had water yokan and cherries. Once lunch service was over, the master went into preparations for the evening. Even though it was reserved just for us, he didn't engage in unnecessary chatter (laughs). He would respond if we initiated conversation, but it didn't go beyond that. It was a calm and satisfying meal (*^^*).

Located a 5-minute walk from Ginza Station, on the 3rd floor of a building lining Ginza's Mibantori Street, is a hidden gem called "Goryori Katsushi," where you can enjoy authentic Japanese cuisine without any airs. The owner, Katsushi Yoshitake, honed his skills at numerous renowned Japanese restaurants, including kaiseki establishments, mastering various techniques of Japanese cuisine. Recognizing his brother's talent, Katsushi Masahiro, the proprietor of "Sushi Yoshitake," entrusted him with opening "Goryori Katsushi" in March 2019 at the former location of the sushi restaurant. Enthralled by the delicate seasoning of Kansai-style cuisine using dashi broth during his apprenticeship, the owner showcases a cooking method that brings out the natural flavors of ingredients by changing the dashi for each dish. Seasonal vegetables are carefully selected from Tsukiji Market, while meat comes from Iwate's short-horned cattle. The rice for the clay pot rice served at the end of the course is blended by a rice master from three types of rice from Yamagata, Nagano, and Miyazaki prefectures, creating a light flavor with just the right amount of sweetness and texture for easy consumption. The popular menu item is the "Hyogo Midori Mizutaki," featuring the renowned "Hyogo Midori" chicken, which is raised with a special feed containing a mix of sake rice and Yamada Nishiki rice, resulting in a chewy and flavorful texture. The "Suppon Nabe" from autumn onwards also receives acclaim, with both hot pots offering a rich and flavorful taste that captivates guests. As for beverages, options include two types of oolong tea and FUJI mineral water. The price for the evening omakase course is 23,900 yen (tax included).

The younger brother of Sushi Yoshitake runs this Japanese restaurant on the former site of Sushi Yoshitake. It's a small place with around 7 counter seats. Despite being a one-star Michelin restaurant, the lunch course is priced below 3,800 yen. The course includes dishes like abalone and octopus vinegar, sashimi of tuna, sea bream, and octopus, ikura (salmon roe) over rice, chawanmushi (savory steamed egg custard), grilled fish, tuna tartare, duck, simmered fish, hijiki seaweed, pickles, miso soup, and clay pot rice. After a couple of dessert items, a generous portion of assorted dishes is served alongside clay pot rice. It's recommended to enjoy sake with the initial courses and switch to tea when the main dishes arrive. Each dish complements freshly cooked clay pot rice, especially when enjoying tuna tartare or small fish with sansho pepper. The dessert, a sweet bean jelly, provides a delightful and melt-in-the-mouth conclusion. This restaurant offers a high-end Japanese meal with a reasonable price, making it a delightful experience.

The atmosphere seemed promising, so I decided to give it a try. I had the place all to myself, which was nice. Apparently, they only offer lunch courses during these times due to the current situation. The restaurant is located inside a building in Ginza, and upon closer inspection, you can see that it has some age to it. They served various vinegar dishes including vinegared mozuku seaweed, tororo (grated yam), and jun-sai (water shield) vinegared dishes. The light vinegar taste made them easy to eat, with a refreshing texture. The mozuku seaweed had a good crunch, and the balance of ginger added a familiar flavor. The sashimi consisted of octopus, white shrimp, sea bream, and tuna. The octopus surprisingly had a good flavor but was a bit tough. The white shrimp was sweet, and the sea bream was decent, but the tuna was somewhat ordinary in taste and aroma. The presentation and the fact that a spoon was forgotten for the chawanmushi (steamed egg custard) were a bit disappointing. The chawanmushi was elaborate, with salmon roe, sea urchin, mushrooms with a hint of charcoal flavor, and perhaps scallops. It would have been better if the flavors were a bit stronger. The set meal was quite generous, with grilled saury being a standout item. The bitterness of the saury was enjoyable, and it had a good amount of fat. The gingko nuts were tender, and the simmered sea bream head with daikon radish had absorbed the broth nicely. The eye area was wonderfully gooey. The addition of sansho pepper sprouts and white scallions added depth to the dish. The moon-viewing tuna, hijiki seaweed, and pickles were decent but nothing extraordinary. The pickles seemed store-bought, and the dried young sardines had a bit of bitterness. Surprisingly, the miso soup with shijimi clams didn't have any fishy smell. The rice was warm but slightly on the softer side with a mild flavor. Dessert comprised of water yokan (sweet bean jelly) with rice puffs and a slice of pear. The yokan had a good melt-in-your-mouth texture, but it was overly sweet, overpowering the pear's natural sweetness. Tea was served towards the end of the meal, providing a relaxing finish. It's worth noting that beverages are not included with the meal, and a 400 yen charge for a glass of mineral water seemed a bit steep. Overall, while the food was reasonably priced and had decent flavors, there were some aspects that fell short, leaving a slightly unsatisfactory feeling. The comparison between this price range and more expensive courses may be unfair, but it's hard not to notice areas for improvement. Perhaps younger chefs handle these nuances better. The head chef seemed preoccupied with evening preparations and instructing the apprentices, which is understandable but also made the service feel somewhat lacking. While I don't enjoy overly attentive service, feeling a bit neglected isn't ideal either. Nevertheless, when approached, the staff responded politely. With one glass of water bringing the total to 4200 yen, it's interesting to consider other dining options in the same price range.

Katsushi. It is a Michelin one-star sushi restaurant run by the Yoritake brothers. I visited during lunchtime (3800 yen) as it is highly recommended. Managed to slip in during a break from work. Luckily, there was one available seat. Here's a summary of the experience: - Edamame Tofu: The green of edamame and the orange of sea urchin are beautiful. The thoughtful addition of sea urchin is commendable. - Sashimi (2 pieces each of tuna, squid, scallops) and Okinawan Mozuku: Everything is fresh, but the quality of the tuna is exceptional. - Simmered Snapper, Grilled Salmon with Rolled Egg, Whelk, Quail Egg, Salmon Roe, Dried Young Sardines, and more: A variety of options to choose from, and each menu item is delightful. The abundance of choices made me happy. - Pickles and Rice, Mizuyokan (water yokan): Since I was pressed for time, I asked them to speed up, and surprisingly, I was able to leave the restaurant in 30 minutes. They handled the rushed request without a frown, displaying seamless and efficient service. Truly skilled. I look forward to visiting for dinner next time.

We had a dinner party with six men (^.^) among the several places I suggested that seemed realistically available for reservations, we decided to go to this one. Although the counter seats up to seven people, they reserved it just for us six. I've always been curious about this place, thinking it might offer good value for money, and indeed, considering its location, the prices were quite reasonable (╹◡╹) We opted for the chef's choice course, which consisted of various dishes served gradually. While each dish wasn't large, the overall volume was satisfying. Although nothing stood out exceptionally, everything was delicious. When we left, many of us remarked, "Isn't this place offering quite a lot for the price?" It was a highly satisfying dining experience, and we all agreed we'd like to come back again. Thank you for the wonderful meal (^.^) We'll definitely be back (^-^)

I had lunch at a Japanese restaurant located between Shinbashi and Ginza. It has one Michelin star and two toques from Gault Millau. The lunch, priced at 3800 yen including tax, left me thoroughly satisfied! The flavors were rich and intense. It was delicious. If you're in a hurry, you should be able to finish your meal in less than 30 minutes. It seems perfect for enjoying a luxurious lunch break from work. It's run by the younger brother on the site where "Sushi Yoshitake" used to be. I visited alone on a weekday lunchtime and could leisurely enjoy my meal in a private setting. There were two chefs, the head chef and his assistant. They didn't give elaborate explanations about the dishes, but when I engaged with the head chef, he happily chatted with me. You can have seconds of the freshly cooked rice in a clay pot, and they use freshly grated wasabi right in front of you. The sea urchin, which seems expensive, was of high quality and generously portioned. Despite the total cost being 3800 yen, there was no skimping on quality. After finishing lunch service, they started preparing for the evening. It was enjoyable to watch them, from filleting a conger eel from scratch to preparing various ingredients like kelp-soaked shrimp. The conger eel is a large fish, yet the edible portion is surprisingly small. The "chilled chawanmushi" was packed with high-quality sea urchin, likely from the northern sea. The tofu skin and eggplant also made their presence felt. It tasted delicious with the slightly salty Japanese-style jelly. It felt on par with high-end Japanese restaurants. The "mozuku vinegar" had a sweet taste. It contained raw shrimp, octopus, okra, all soaked in a kelp-based dressing. The shrimp was sweet and flavorful, extremely delicious. It matched the taste of high-end Japanese restaurants. The "flounder sashimi with tangy soy sauce-based sauce", "lightly seared bonito with sashimi soy sauce", "grilled salted salmon", "simmered sea bream head", "sukiyaki-style tuna", "dried tiny sardines", "pumpkin and thick fried tofu simmered together. Heavily seasoned", "freshly cooked rice in a clay pot", "clam miso soup", "pickles", "water agar jelly and white peach". I drank a bottle of Fuji mineral water and the total came to 4300 yen.

I've been curious about this place for a while now, but never had the chance to visit until today. Given the current situation, they also serve lunch, so I decided to drop by during the day. The meal started with a refreshing chilled chawanmushi (savory egg custard) appetizer, followed by sashimi of tuna and sea bream, and a main course featuring Okinawan mozuku seaweed. The assortment included minced chicken with tuna, simmered sea bream head, dried fish with mountain pepper, red miso soup, and various pickles, all of which were delightful. However, the standout was the steamed rice, which was exceptional. Given that they use a special earthenware pot, I wonder if they source their rice from a certain famous rice eatery. Finally, the meal ended with a delicately sweet and smooth water yokan (sweet bean jelly), which perfectly rounded off the Michelin one-star-worthy experience. I definitely look forward to visiting again, preferably for dinner next time.

I went to "Oryori Katsuji" in Shinbashi today. The place has become quite popular, earning a Michelin star and gaining more reviews. The lunch is highly praised, reflecting the skill of the chefs. The dishes gently guide you through a world of umami, with each course delicately balanced in flavor and temperature. Apparently, they change the broth for each dish, which is a key point. After finishing the meal, I felt refreshed, like I had listened to beautiful music. Some might find it lacking in distinctiveness, but I personally enjoyed the subtle flavors and elegant seasoning. While Katsuji seems reserved at first, he's quite charming once you get him to smile. I wouldn't mind coming back next month to see that smile again. Even for lunch, I recommend giving it a try. P.S. If someone says, "Hey, it fits my name too!" or something similar, I might add a brief comment.

Lunch course (3800) with a gourmet boss, a slightly luxurious lunch (*^^*) The restaurant is run by the brothers of Sushi Yoshitake, and they use the same fresh seafood. Yet, with this content, the price in Ginza is unbelievable! Pumpkin suri-nagashi, water shield, tuna, spotted halibut, gizzard shad, hammerhead shark, sea moss, okra, yam, octopus, salt-grilled sweetfish, simmered sea bream, minced chicken, dried laver, tuna suki-mi, freshly cooked clay pot rice, water yokan. The pumpkin suri-nagashi is pleasantly sweet, and its cool, refreshing taste is perfect for this season. The crispiness of the water shield adds a nice touch. The sashimi, using the same ingredients as Yoshitake, is flawlessly delicious. Although all are tasty, the white fish is outstanding! Its smooth texture and the gradual richness of the skin are delightful with each bite. I've reached an age where I prefer white fish over tuna, surprisingly. And look at this luxurious rice set! The clay pot rice is freshly cooked, fluffy, and glossy. It's delightful that you can have seconds! With such luxurious side dishes, you'd think the rice wouldn't be enough, but worry not – you can get seconds, which is a relief (๑´ڡ`๑)♡ It goes well with both rice and sake〜♡ I'm happily screaming from overindulging＼(^o^)／ The simmered sea bream comes with a delightful eyeball, making it eyeball rice (๑´ڡ`๑)♡♡ The sweetfish is effortlessly eaten whole, which is amazing! And the dried laver is unbelievably delicious too (;_;)♡ Lunch is limited to two groups? Excellent COVID-19 precautions with disinfection and acrylic boards! You can leisurely enjoy yourself to your heart's content. Ah, it was a lunch that was too blissful (*^^*)♡

I enjoyed the "Chef's Choice Lunch Set" at a cozy counter seat with a warm atmosphere. The seasonal hot pot rice dish was delightful. The meal included chilled corn chawanmushi, sashimi, mozuku seaweed with octopus, grilled mackerel and squid, simmered red snapper and its head, tuna sashimi with quail egg, minced chicken and egg, shredded dried baby sardines with Japanese pepper, miso soup, and pickles. The freshly cooked hot pot rice was glossy and delicious! I had seconds with the shredded baby sardines and Japanese pepper, then again with the tuna sashimi. For dessert, they served homemade water yokan, which was superb. Every dish was meticulously prepared and exceptionally tasty. It was a great value for 3800 yen. Truly a Michelin-starred experience!