Oryouri Tsuji

The chef at Oryouri Tsuji cuts his own path, with one foot still planted in tradition. Yoshiaki Tsuji’s restaurant has been running since 2017, and has been met with great applause from the gourmands of Tokyo and the judges of the Michelin Guide. All of this before he’s even hit 40! His wife handles the hospitality with effortless grace while he mans the kitchen, cooking up dish after dish of fine kaiseki cuisine. His specialty is excellent seafood, as proven by dishes such as the sashimi, grilled fatty trout, and eggplant with sakura shrimp. The menu expresses the personality of this young kaiseki chef, as does the decor. You’ll find his bright and comfortable dining room tastefully decorated with antiques and other idiosyncratic touches.