Noguchi Taro

There's something different in the dishes made by a self-taught chef when compared to a culinary school-trained one. Chef Noguchi Taro is one of the former, who opened a restaurant that creates an interesting dining experience for the guests — serving only ten per seating, with two seatings a night. It has recently been extremely difficult to land a reservation for Noguchi Taro, due to word of mouth and its increasing reputation. The course meal offered covers thirteen to fifteen exquisite dishes made from the freshest of seasonal ingredients. One of chef Noguchi's original recipes is for chicken wings, which he's extremely proud of. After a year's worth of trial and error, he mastered the recipe that involves drying the free-range Banshu chicken overnight, then broiling it over binchotan charcoal. Not to forget the fried fish cakes that stole the hearts of many guests as well. From making the dough and dropping the cakes in boiling hot oil, to seasoning them with different flavorings as the season changes and stamping them with a branding iron, everything happens right in front of the guests.