Seika Kobayashi

The food along with the presentation and the dishes they were served on were beautiful. We had a beautiful private room to ourselves, which made it very intimate. The food was delicious and plentiful! We were very comfortably full by the time dinner was over. Although we didn't speak Japanese, the chef went out of his way to translate using his mobile app and we appreciated the extra effort he went through. I would highly recommend and it is on our list of places to return to if we come back to Japan.

I saw this restaurant on Rating BASIC a while ago and was curious about it, so even though I live in Tohoku, I wanted to try Chef Kobayashi's Japanese food. The atmosphere inside the restaurant was calm and the food was delicious!
I thought it was just too expensive.
If I have a chance, I would like to visit you again.

A Japanese restaurant that serves great food on beautiful tableware.
Reservations are limited to 3 groups per day for both day and night, and at the time of my visit, it was reserved.
You can talk about various things with the owner all to yourself, so it is recommended for those who want to enjoy cooking while having a conversation.
Here are some of my favorite dishes:
Grilled cutlass fish is quite large and crispy on the outside and fluffy on the inside. It is a dish that surprises that the expression “fluffy” can be used for grilled fish.
Firefly squid pickled offshore is outstanding. By far the best pickles I've ever had.
The meat dish, which is rare in Japanese restaurants, is grilled beef topped with plenty of Hanazansho pepper, served in a sukiyaki-style sauce. Quite sumptuous food.
Nodoguro head is steamed in sake after grilling. This is also a large size, so unlike the image of a small head, it has plenty of body. The final dish is rice porridge made with sake-steamed broth.
The price is quite high, so I can't go there often, but I would like to visit again when the season changes.