Koryori Kuhara

※ Please note that Koryori Kuhara is reservation-only. ——— “Koryori” in Japanese is literally “small dishes”, and that’s precisely what the Michelin Bib Gourmand-awarded Kuhara specializes in. Born into a family that runs a soba restaurant, Chef Kuhara Daisuke started his career first in a vegetarian restaurant, and later in a kaiseki restaurant. After 20 years in the business, he retreated to Ebisu to start Kuhara with his wife. There’s nothing too exotic about the food at Kuhara, but it is guaranteed to fill both stomachs and hearts with its honest fare, warm service and commitment to fresh ingredients (its seafood, for instance, is purchased fresh daily from Toyosu Market). Omakase courses let guests experience the full extent of his culinary mastery, by letting him decide the gamut of courses to be served. Alternatively, his a la carte menu is just as satisfying, full of simple yet delicious offerings like salt-grilled chicken, tamagoyaki rolled omelet, and his signature duck dishes like Kanazawa-style jibu-ni stew. The restaurant’s inclusion in the Michelin Guide has resulted in a huge jump in reservation requests, especially for the counter seats: Kuhara serves just one group of customers a day at the counter, so guests are guaranteed to receive the fullest attention of the Kuharas. Michelin Guide: 2023 - Bib Gourmand