Tsukiji Suzuki

The owner of this Michelin-starred kappo restaurant in Tokyo (Michelin Guide 2020) has extensive experience in both New York and Japan. Because of this, some Western ingredients have entered his cooking, such as foie gras and basil. These add fresh new dimensions to an otherwise wonderfully traditional meal. The dinner is a leisurely meal served over the course of more than two hours. This gives you time to appreciate the flavors and the preparation in every one of the delicious dishes in the sequence. The items change throughout the seasons, but can include steamed custard, blowfish shirako, shrimp with white asparagus, or grilled swordfish with shiitake mushrooms and sudachi citrus fruit. Each is only lightly seasoned with a small amount of salt, in order to gently draw out the natural flavors inherent in the ingredients. Michelin Stars: 2020 - 1 Michelin star 2021 - none