Traditional Japanese / Kaiseki / Kappo
Lunch: ¥30,000 - ¥39,999
Dinner: ¥40,000 - ¥49,999
Appreciate the innovative experimentation of Japan’s youngest three-star Michelin chef.
Three MICHELIN Stars:
Exceptional cuisine, worth a special journey!
The best kaiseki (traditional Japanese banquet-style cuisine) chefs have a healthy respect for tradition, however the most exciting chefs always feel the urge to push the boundaries of standard practice. The head chef at Kohaku — Kozi Koizumi — embodies a perfect balance of both. His sublime skills and carefully measured creativity made him the youngest chef in Japan to hold three Michelin stars. Diners at his restaurant soon learn why, when they find traditional Japanese dishes elevated by the creative addition of foreign ingredients such as butter, chili paste, star anise, foie gras, and truffles. Despite his love of ingredients not usually found in Japanese cooking, Koizumi also deeply cares about his connection to the people who supply him with premium Japanese produce. He has been known to visit mushroom farmers and deep-sea fishermen in person to deepen his knowledge of their produce, and strengthen his links with the providers. The ambiance in his store is unsurpassable, accentuated by wall hangings and flower displays which give the main room the feel of an exclusive gallery space — fitting perhaps, as the dishes on offer can well be described as masterpieces.
Kohaku Phone Number
Kohaku Business Days
3-4 Kagurazaka, Shinjuku City, Tokyo, 162-0825, Japan
Kohaku Cancellation Policy
Free cancellation up to 1 week priorRead more
Spreading as far as Kanagawa, Chiba, and Saitama, the mega-metropolis of the Greater Tokyo Area functions as the country’s futuristic capital, featuring the latest in art, technologies, food, and pockets of every subculture imaginable.
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