My dining experience here was amazing. It started from the moment I stepped into the restaurant, where I felt I was in a Japanese garden.
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Understably so, this is a kaiseki restaurant after all, which means that it's more than the food - everything else including cutlery, presentation, service, environment, is designed to make the guest feel special and at ease. And a Michelin-starred one like this means that everything has to be tuned up a notch higher.
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A traditional kaiseki course typically begins with this "sakizuke", which is an appetizer served with sake. Pictured is our waitress pouring warm sake to go along with kamasu (barracuda) that had a heavenly smokiness to it. It was only lightly seasoned with some zest so it's all about the fish that you're tasting.
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This is the first out of the eight course kaiseki dinner we had. More reviews would follow for this media tasting that @bumble_bee_mum and I attended, arranged by Justin Onishi of @myconciergejapan and hosted by Bunichiro Nakatani-san of Ajikitcho.