This tiny restaurant is run by an old couple in a house in shinbashi. The husband/chef cooks everything with surgical precision and he has the ability to turn something simple into something divine. For example, dried abalone is one of the most expensive ingredients used in chinese cuisine and is about 50 times more expensive than fresh abalone (which is already very expensive). The chef was able to make the fresh abalone taste like the dried ones!! (that's a 50times price difference!) And the different ingredients are put together so well, seasoned to precision that i don't think i will forget that taste even decades from now.
Dinner is extremely expensive at 40000yen+/person but lunch at 2500yen is a good way to have a taste of this fine gem. (there are also 8000yen and 12000yen menu for lunch with some more extravagant ingredients)
Reservations are a must.
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