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Sashimi arriving in a bowl of ice, and a hassun plate dressed with actual cherry blossoms in spring, are the kind of touches that make it clear this is serious kaiseki, not a approximation of one. The chef trained in a traditional ryotei and arranges the flowers himself, swapping the seasonal tableware out to match the time of year. One Michelin star, and a room that feels like someone genuinely thought about your comfort before you arrived.
The awards strongest first
- Michelin Guide 1 Star
One number, weighted & current 86
How we scoreThe dishes from the writeups
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Sashimi
“Sashimi is presented in a bowl of ice”
Michelin Guide
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