Finally I got the chance to blog about my most favorite kaiseki restaurant in town, Kadowaki. This is actually my third visit to the restaurant but the first two were rather formal dinner invitations where taking pictures of my food and making notes probably would not have been appreciated.
Category: Kaiseki
KAISHOKU MICHIBA
Lunch at Japan’s Iron Chef Restaurant Rokusaburo Michiba Kaishoku Michiba is another one of those old school restaurants, loved by the older generation, where iron chef Rokusaburo Michiba’s roast beef bowl is to die for.
HORIKANE
Nestled in a very unassuming side street in the Shirokanedai neighborhood, Horikane’s excellent cuisine is anything but modest. The Michelin guide stated that “Owner-chef Hidehiro Horiuchi’s kitchen is a place of focused concentration”.
DAIGO
VEGETARIAN SPLENDOR I’ve heard about this restaurant a lot but haven’t gotten the chance to visit for lunch until a few days ago. Daigo serves pricey ‘shojin ryori’ or ‘monk food’ which is basically vegetarian dishes.
TAKUMI OKUMURA
I am going to take yet another detour today and write about this lovely little restaurant in Kyoto where I had a uniquely wonderful lunch a few weeks ago.
KAISEKI KADAN
If you ever find yourself in the quaint little town of Hakone (about 2 hours drive from Tokyo), having lunch or dinner at the famous boutique hotel Gora Kadan is a must.
TATERU YOSHINO GINZA
This is another French restaurant with a Japanese touch worth trying. There are a few Tateru Yoshino restaurants in Tokyo but the Ginza branch has the grandest decor. Three of Tateru Yoshino’s restaurants in Tokyo received Michelin stars last year, the Ginza branch received one star.
JOEL ROBUCHON TOKYO
Hail to One of The Best French Restaurants in The World Housed inside a French style mansion in the middle of Ebisu with Swarovski crystals neatly adorning its white walls, Joel Robuchon is one upscale french restaurant in Tokyo that never fails.
YOTARO
TEMPURA WITH A TWIST I was completely charmed by this lovely family-runTempura restaurant in Roppongi. Their tempura was somewhat different from what I’ve been used to.
