Kohaku

I visited Ren and Ishikawa in 2016, the experience was exceptional. Since then I have always looked forward to visit Kohaku. Due to the popularity of the establishment, and no travel during 3 years of COVID, there was no chance at all.

All of a sudden there was availability at Kohaku in 4 days, I immediately confirmed and booked a flight to Tokyo, making a dedicated trip just for Kohaku.

The exterior of the shop looked exactly the same as when I passed by 7 years ago, so no problem to locate it at all.

Appetizer is shredded melon and caviar in light creamy sauce. The refreshing and deep flavour wash away the heat of summer and gets you ready for the feast.

Then comes the deep fried Ayu fish in creamy mushroom soup. The umami and silkiness of the soup matches perfectly with the lighly crunchy Ayu with deep savory flavour.

You can learn a lot about a Japanese restaurant from the quality of it's soup. Needless to say Kohaku's soup is clear and rich without the help of any additional seasoning. The taste of the charcoal grilled conger eel just lingers in your mouth, for a very long time.

Sashimi is of course top quality, the uni soy sauce with sesame seasoning completes the tako.

Highlight of the dinner is again Ayu fish which is grilled this time, paired with sauce made of deep fried fish bone and fish organ, and sticky rice. Such deconstruction makes you enjoy the fish to the maximum in terms and flavour and texture in great harmony.

Deep fried oyster with pepper, yuzu seasoned sauce, turnip and ginger is a successful formula. It strikes me as the classical Cantonese dish oyster in clay pot, but in much more delicate flavour for good sake.

The cold noodle has a surprising chewy and al dente texture, all embraced by clear broth with delicate umami flavour. One can open a restaurant with this noodle alone and become a hit.

A perfect dinner always ends with a fabulous dessert, which is a coconut mochi this time. What a treat. If you were as lucky as I am you can even buy some back home.

Verdict: a seat in Kohaku is definitely worthy for a dedicated trip, from any part of the world. Will strive to visit again.

This was the best experience I've ever had at any restaurant. A true 3 Michelin star experience. From the moment we entered the hosted greeted us with the utmost respect and the waitress was wonderful and courteous through the whole night, they even laughed at my bad jokes. The food was fantastic and exciting. The very first dish (charcoal grilled black throat sea perch and eggplant marinated in yuzu citrus jelly) was presented beautifully but the flavors I witnessed from that first bite was the single best bite I've ever had. There's nothing I can compare it to cause there's nothing that taste like it. It was food that forced a smile on my face and I could not get enough. I had to ask the hostess if I could lick the plate, she got me a spoon instead. I loved the chefs take on gelatin, it really opened my mind to the flavors that gelatin can bring to any dish especially his secret jelly with Kobe beef, the flavor was amazing I tasted at least 30 different flavors(I'm guessing)that made one fantastic flavor. Each of the eleven courses I had were dishes I will never forget every dish was unique and every bite was perfect. Me and my guest were barley able to talk to each other we could not focus on anything else except the food we only said a few sentences for what seemed like 30 mins cause they would bring out the next dish so quickly, we were there for 2 and a half hours and did not know so much time had passed. This was my first kaiseki experience but it was beyond expectations the level of respect I received from the staff from the beginning and until we turned the corner of that alley way, made me feel like Japanese royalty. After we left I felt like I was floating on a cloud and in heaven I could've died happy right then and there, it worth every yen and more.
They say the best chef's will put their soul into their food and open your mind to what is possible.
My mind was opened and I tasted the chefs soul and it is something I will never forget.

Reservation difficulty. A lot of dishes that I spent a lot of time. Too delicious!