Become a fan

Follow us

Though chef Hiromitsu Nozaki has several other restaurants in Tokyo, this branch is where he can most often be found behind the counter. Hearing Nozaki’s thoughts on ingredients at their seasonal peak is both an education and one of Tokyo’s great experiences.So is watching him assemble a dish of grated and wok-fried renkon (lotus root), grate wasabi over sharkskin, or garnish a plate with a rainbow of leaves—red maple, yellow ginkgo, green chestnut, pine needles.

We Loved

Abalone with kimo (liver) sauce and toasted nori.

Sign up for

free e-mail newsletters