Kohaku
Appreciate the innovative experimentation of Japan’s youngest three-star Michelin chef.
Restaurant Details
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 the three-Michelin-starred Kohaku — Koizumi Koji — 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, and has done so for almost 10 years running as of the time of writing. 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, Chef 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.
Kaiseki is never complete without sake, and guests will definitely find Chef Koizumi's formidable selection surpassing their expectations. His sake pairings are just as carefully chosen as his ingredients, such as his recommendations of stronger, sharper varieties recommended in winter, to cut through the oilier, fattier ingredients used.
Located within easy access of Iidabashi Station and Ushigome-kagurazaka Station both, Kohaku remains a hotly vied-for spot among Tokyo's legion of gourmets. A seat at the counter is difficult to secure, but so worth it.
Michelin Guide:
2016 - 3 Michelin Stars
Kohaku Phone Number
Kohaku Business Days
Kohaku Address
3-4 Kagurazaka, Shinjuku City, Tokyo, 162-0825
Kohaku Cancellation Policy
Cancel your reservation at least 1 week before the dining start time to receive a full refund minus a 3.2% transaction fee.
Restaurant location
Over 14 million residents call Tokyo home. Functioning as Japan's economic and cultural center, it's no surprise the metropolis often appears at the top of travelers' bucket lists. Here, you can find everything from traditional tea houses to futuristic skyscrapers.
We strive to be as accurate as possible and keep up with the changing landscape of Japan’s food and travel industries. If you spot any inaccuracies, please send a report.
| Su | Mo | Tu | We | Th | Fr | Sa |
|---|---|---|---|---|---|---|
1 | 2 | 3 | 4 | 5 | 6 | 7 |
8 | 9 | 10 | 11 | 12 | 13 | 14 |
15 | 16 | 17 | 18 | 19 | 20 | 21 |
22 | 23 | 24 | 25 | 26 | 27 | 28 |
29 | 30 | 1 | 2 | 3 | 4 | 5 |
10 meals
SEAT RESERVATIONMenosou
Experience the highly acclaimed Japanese cuisine creations of this longtime Kagurazaka establishment.
SEAT RESERVATIONRyori-ya Tachibana
The sheer respect for Japanese aesthetic and culinary arts is palpable at this Roppongi restaurant, where Chef Kosei Tachibana delights guests with his performative yet reverent way of preparing traditional kappo cuisine.
COURSE MENUGinza Wakuta
The ever-evolving journey of Ginza Wakuta’s kaiseki winds through seasonal influences, yet every path leads to one destination: its signature clay pot rice.
SEAT RESERVATIONShion
Even before moving to its current Akasaka location, a philosophy of reverence for Japan’s natural beauty has always driven the traditional kaiseki cuisine at Shion. Private rooms provide a much-needed respite from the Tokyo rush.