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Hachi
Japanese
A Michelin-starred kaiseki restaurant inside a modern sukiya-style building, where the meal closes with tea ceremony sweets and a bowl of usucha, as if the kitchen and the tearoom quietly agreed on a division of labor. The broth is drawn from kombu and shaved bonito, sashimi shows off precise knife work, and seasonal ingredients go over bincho charcoal. Service follows the unhurried cadence of the tea ceremony itself.
The awards strongest first
- Michelin Guide 1 Star
One number, weighted & current 86
How we scoreThe dishes from the writeups
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Wanmono
“The wanmono broth draws in the sweetness of kombu and the sharpness of shaved bonito.”
Michelin Guide -
Handmade soba
“Even the handmade soba imparts a sense of season.”
Michelin Guide -
Omogashi
“‘Omogashi’, the main sweet served in the tea ceremony, and usucha draw the meal to a close.”
Michelin Guide
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