Tokyo, Japan

The delicacies on owner-chef Taiya Kimoto's set menu aren't just cooked, they're crafted. Expect Japanese spiny lobster, abalone, kelp broth, matsutake mushrooms, black wagyu beef chateaubriand and more from this renowned restaurant, which relocated from Kobe to Tokyo in 2018. Kimoto pays near-fanatical attention to the provenance and seasonality of his ingredients, having established supply deals with producers across Japan. He then cooks and combines to present that produce at its absolute best, serving on a central counter crafted from a single piece of Japanese cypress.

Key Information


5-5 Higashi Gokencho, Shinjuku-ku, Tokyo, 162-0813