Pescetarian Dining Experiences(10)

Incredible experience

Emma was amazing. Very knowledgeable about the history of the area, as well as Japanese literature and culture. It was a delight to walk Gion and see Geisha, Maiko, and the beautiful and historic buildings. We ended the evening with an exceptional meal at a local Kaiseki restaurant, where the service can only be described as fantastic. The food was well presented and flavorful, and Emma ensured communicated with the staff at each course and explained what we were eating, as well as how to traditionally enjoy it. The other members of our tour all found Emma to be knowledgeable, affable, and an excellent guide. Enjoy this tour, and ask for Emma!

We had an amazing tour with Marie! She was an incredible host, amazing facts and knowlegde about Gion and her english was suburb! The dinner was super nice too! We even had the special opportunity to meet a real Maiko! A once in a lifetime experience! Would definitely recommend booking this tour with Marie! 10/10*

The best sushi experience of my life. Just fantastic! The chef was very friendly and explained every piece of sushi. The meal was perfect! This honestly spoiled me for any other sushi going forward.

Memorable take on sushi. We came expecting the highest quality ingredients, masterful craftsmanship and a refined dining experience... And so we were surprised to still have been able to be surprised this evening. We were apprehensive as we waited in the dimly lit elevator lobby of the 4th floor of this building in at the top of Ebisu 'hill' at the appointed time of 5.30pm based on our byFood reservation email (Google said 6.00pm). We decided to err on the side of an abundance of caution as we'd encountered some reviews of the restaurant's displeasure with tardy diners. The latter proved to be a non-issue as even the latest arrival was warmly welcomed. However, being late is not encouraged as the flow and intervals between the courses served up to that point will be more rushed and dilutes the experience with such fine food. The chef's little touches - like the use of lime (maybe kafir lime) on virtually every sushi he crafted or the signature use of red-vinegared rice for two of the sushi courses - and the seemingly unending stream of dishes (something like 22 but I admit I may have lost count at some point). The biggest surprises food-wise was also notable. The ootoro and uni were amazing but to be expected anyway. It was the squid sushi - always the most unexciting prospect for me - the flavour imbued in the chef's offering impressed me the most. The sardine was also heaped with a mini mountain of garnishing that gave it a pleasantly complex kaleidoscope of flavours.