Kutan

The reputation of this famous kaiseki restaurant is boosted by the words of famous chefs and gourmets, as well as their dedicated regulars. Kutan is named after the characters that mean "longlasting" and "sincerity" — exactly what the restaurant encompasses. The "tan" in the name can also refer to the color red, and the restaurant subtly decorates the interior with red accents like napkins, contrasting perfectly with the cypress wood of the counters and pure white walls. Even though the omakase course is slightly above average in price, rest assured it's worth every penny. Chef Nakajima Kotaro has years of experience that guarantee his acute judgement and impeccable skills. Famous dishes from the chef's previous restaurants have been added into the omakase course menu at Kutan, including the dish made with meat from the head of a tuna. The signature steamed abalone served here has been directly imported from Kyoto, and this dish is extremely well regarded amongst the customers due to its preparation process. The liver is taken out and then steamed for six hours, eliminating any and all odors so that the true essence of the abalone stands out. The best of the best made by a seasoned veteran chef, Kutan isn’t far off from being the best Japanese restaurant in the capital. Michelin Stars: 2020 - 1 Michelin star 2021 - 2 Michelin stars