All seats are counter and each course is served to all twelve diners at the same time. The food uses French techniques and seasonings but either Japanese ingredients and is served like a Kaiseki course menu.
Chef Ooishi is a real extrovert and it was clear to me that he was as much of a draw as was the food.
All the food was delicious with particular standouts being the luscious one biter at the start, the pig brain/Vacherin du Haut-Doubs and the best beef tongue I’ve had in my life of which I was able to get extra portions of after the initial serving 😋. For some of the courses, chef Ooishi offered small and regular portion sizes at the discretion of the diner.
Chef Ooishi and his staff were very effervescent and you could feel that energy being reflected back from the mostly local diners in the room.
If there was anything to detract from the experience, the meal was over 3.5 hours long and I wish I had ordered smaller portions of some previous courses as service went on as my party was absolutely stuffed by the time the dessert courses came around.
This was the standout meal I had in Tokyo and I’m very happy I had the chance to snap a reservation.
Both of the fine dining meals that I had in Japan supplanted Mingles in Seoul.
by silvaliningplaymaker
2 Comments
What’s the rice and gravy?
I love this place so much. Going back again in September. Fun and decadent.