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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.
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.
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.
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.