Kohaku

🍣虎白 I’ve been wanting to try this Japanese food for a long time. I went there with my boyfriend at noon! The sushi portions are quite big and I ordered them individually. The taste is pretty good. The brain sushi and cup rice are also good. I like the beef and foie gras cup rice the most. They are so small but they taste great. I like them😍 ​​​

In the hot and humid weather, Japanese cuisine with a light taste and a cool texture has become a good choice for foodies. Illustration sushi rolls, Tai Chi black and white rice, nine-grid sushi rice... In recent years, Hubai's Japanese cuisine has broken through the traditional Japanese style in terms of ingredients and appearance.

The environment is cozy and the food is cooked in front of you, the service is very friendly, the Kobe beef is excellent, it is a great dining experience. Compared to other teppanyaki restaurants, the steak is cooked to perfection and you feel like you are sitting in your grandmother's kitchen. The quality of the food and bread is excellent.

Torabaku is located at 3-4 Kagurazaka 162-0825, Shinjuku-ku, Tokyo. It is the youngest Michelin three-star restaurant in Tokyo. I have been fortunate to visit it several times. The biggest feature of the restaurant's cuisine is the use of Sichuan peppercorns. Sichuan peppercorns are ordinary to us, but as a Japanese, they are a very difficult seasoning to find. This is also the first time I have tried the fusion of traditional Japanese kaiseki cuisine and the seasonings of my hometown. As for ingredients, it depends on the season. Winter ingredients are obviously more plump than those in spring and summer. The first time I ate bear paws was in their winter set meal. In terms of price, it is the most affordable among the three-star Michelin restaurants in Tokyo, but it is slightly more expensive than other kaiseki cuisine. Reservations can usually be made two weeks in advance. The good thing is that there are relatively few foreigners booking Torabaku at the moment, so you can enjoy a wonderful dinner and lunch leisurely.

It's really hard to get a reservation but this place is the best Japanese restaurant in Tokyo. Like others have said, it's better than Kanda, Yukimura, etc. I've been here three times and it never disappoints me. You have to try the food to see the amazing flavors, it's a wonderful experience if you can

Fried homemade tofu, crispy on the outside, soft and delicate, sprinkled with roasted Tangmo powder and Asako. Small arrowhead mushrooms are roasted first and then fried, soft and sweet. Other dishes such as roasted sweet white sea bream with shrimp and taro paste and puffer fish with rice are all very good traditional dishes.