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Kimoto
Japanese
A tiny kaiseki counter in Shinjuku where the set menu reads like a seasonal dispatch from across Japan, spiny lobster to black wagyu, every ingredient traced back to its source. The chef behind it built his reputation in Kobe before relocating to Tokyo, and the room stayed small by design. Getting a seat here requires the kind of advance planning people usually reserve for international travel.
The awards strongest first
- The 50 The 50 Discovery
One number, weighted & current 71
How we scoreThe dishes from the writeups
Tasting menu only. The dishes change too often to pin down.
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