Nihon Ryori Wakabayashi

Tucked away in an alley right in the middle of Tokyo, Nihon Ryori Wakabayashi transports customers away from the hustle and bustle of Tokyo streets, to surprise and delight diners with a Japanese cuisine experience of the highest quality. Finishing up his stint as sous-chef at a 3-star Michelin restaurant, Chef Wakabayashi started his own restaurant in late 2017, infusing the wealth of experience and knowledge that he accrued into his original course lunches and dinners. These courses differ depending on the season, ensuring a special and once-in-a-lifetime experience for every time they pass through Wakabayashi’s doors. From delicate salads that represent the seasons’ bounty, to Japanese takes on Western dishes like risotto and gratin, each course is packed with a myriad of subtle flavors, and is a visual delight to boot. As an experienced sommelier, Chef Wakabayashi has a wide selection of sake and wine that he recommends for each course.