This is the fourth post in my recent visit to Tokyo. All other posts can be found here
The recent trip to Tokyo was quite a last minute decision. Everything did not really become confirmed till about one month prior to our departure. Usually, this would have been fine. However, when it came down to picking places to eat, I knew that this would make reservations at certain restaurants a little difficult to get. Recall: my previous visit to Fujiya 1935 in Osaka required a two month advanced booking.
So I got down to work. After shortlisting a few kaiseki places, I made a few calls. As expected, the top places were booked. Luckily, I was able to get a reservation at Kogetsu, a two star michelin restaurant. While Kogetsu does not get much attention at all on western media, it does get quite a healthy rating on Tabelog, the Japanese online food review website. I was also quite happy to read that the chef spoke English, which is something very appreciated, especially in a kaiseki experience.
The restaurant is located in the Omotesando area, which is a really chic neighbourhood and really nice for an afternoon/evening walk. Icho Namiko avenue is also located nearby, and I was lucky enough to spot the gingko trees in bloom during my time in Tokyo
As expected from my travels to Kyoto, the restaurant facade is pretty unassuming. Luckily, I had memorized the kanji name of the restaurant and spotted it once we walked past
The restaurant space itself is very small. Once we slid open the door, we were greeted by chef/owner Shigeyuki Sato from the kitchen overlooking a counter of 8 seats. Quickly, we got settled in, ordered some sake and the meal began…
Soup with hamo (pike eel), mushrooms and yuzu. I was so happy when I asked the chef what fish it was and I was able to identify the correct Japanese name for it. Kudos to my previous eating adventures in Kyoto/Osaka.
Duck with a touch of mustard. This was probably one of the highlights of the dinner course. The duck was cooked perfectly and was very tender
Grilled fish (mackerel) brushed with soya sauce and a cut radish flower.
Squid, vegetables, nuts, ginger
This was probably the most interesting dish for me: Anhime – fish liver from the fish Anko. This is also known as Japanese foie gras. At first, I was quite apprehensive taking having such a big piece of liver as I’m not its biggest fan. I then told J that if I hated it, she could have it all. As turns out, I loved it. Loved it, till I had no qualms finishing up the entire thing. The texture and taste was amazing… soft and none of the fishy bitter taste that I’ve often associated liver with.
We ended with some miso soup, pickles and rice which had been cooked with a mixture of nuts which gave it a really fragrant and crunchy touch.
Dessert was strawberry and grape jelly with custard.
I thought that the entire course was executed very well. We loved all the dishes and the chef took the time to explain to us the different components of the dishes. The dishes were served at a leisurely pace and service was very efficient. The chef had visited Singapore previously, so we were able to have some conversation with him which made the experience even more enjoyable.
For two people, including food, drinks and tax, we paid 32,000 yen approximately.
Add: 5-50-10, Jingumae, Shibuya-ku, Tokyo, 150-0001, Japan