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Oryori Honjo
Japanese
Counter kappo restaurant where the chef trained long enough in Kyoto that the dashi still tastes like it. Omakase menus shift with the season, with small hotpots cycling from sansho pepper in spring through pike conger, matsutake, and winter wild boar. The format is technically fixed but the chef leans toward flexibility, so if you have a preference, say so. The kind of quiet, unhurried room where the counter arrangement is the whole point.
One honor, in evidence:
The record strongest first
- Michelin Guide Selected Restaurant
One number, weighted & current 69
How we scoreThe dishes from the writeups
- Seasonal small hotpots Michelin Guide
Nearby in the record closest first
- ristorante NAKAMOTO Eat · 76
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