Kaiseki Tsujitome

The third generation chef of this Akasaka kaiseki restaurant is still cooking strong, well into his eighties. Born in 1938, he apprenticed with some highly-respected kaiseki chefs before taking over the family business. The business was originally established in Kyoto, and they brought all of their locally-cultivated traditions with them when they relocated to Tokyo. That means a firm focus on the turning of the seasons, and a commitment to representing them in the menu. When you enter the doors, you’ll be greeted by hostesses wearing traditional kimono, just another touch of tradition and class which adds to the ambiance of this one Michelin starred restaurant.