When this restaurant was in Omotesando, I would occasionally visit when I wanted to eat something delicious. I had heard that it moved to Kagurazaka, and I had been wanting to go there someday, when my drinking buddy, who is a company president, invited me to a restaurant. What a coincidence, considering there are countless restaurants in Tokyo. As I entered the restaurant, secretly wondering what kind of reaction I would get, the head chef looked at me next to the president and said, "Huh, huh? Why are you here together?" just as I had expected. When I explained the situation, everyone said, "It must be fate." The first glass of beer tasted even better. The dishes still use the best ingredients and are meticulously prepared. After trying the volume and softness of the karasumi, I felt like I couldn't go anywhere else. There are many sea bream dishes because the president's company is involved in sea bream aquaculture. This brand sea bream called "Taichiro-kun" apparently tastes better when cooked rather than raw, so the sea bream shabu-shabu, salt-grilled sea bream, and mixed rice were all delicious. The salt-grilled sea bream was so tender and moist, with zero dryness. Grateful for the ingredients, I enjoyed the delicious food and tasty sake, feeling moved by the coincidence of it all during the night.

The price is high, but the quality is amazing. It's perfect for celebrations or special occasions. We had a great time celebrating at the restaurant, enjoying delicious food made with care and attention to detail. The restaurant has a small counter with 4-5 seats and one 4-person table. I would love to visit again. Thank you for the wonderful meal! Taste: 5, Service: 4, Ambiance: 5, Price: 4

This restaurant "Koseki" used to be in Aoyama. It moved to Kagurazaka in May last year, so it has been less than a year. The owner is sincere and has a strong commitment to selecting dishes. The seasoning is straightforward and delicious. It's a traditional style... Not a strange curveball, but a straight pitch that focuses on the ingredients, which is delightful. I was brought here by an acquaintance, and I think it's a hidden gem. The dishes included herring roe and cod sprouts, beef sushi topped with caviar and white truffle, surf clam and wasabi from Tsuwano, grilled chestnut crab, wild boar and bracken soup, abalone and seaweed from Shiogama, melt-in-your-mouth beef (forgot the name again, but it's a rare cut... maybe triangular belly?) with fresh vegetables from Tsuwano, fried white asparagus, fresh onions, chestnut crab rice and soba, and a two-layered dessert of coffee jelly and matcha mousse. Finished with light tea.

It's a hidden second floor on a backstreet, known only to a few. Unlike most small shops, this one has plenty of staff and excellent service. The dishes are just the right portion size, and there is a wide variety of quality drinks available. The wine glasses are particularly impressive, not just for sake but for wine as well. It's easy to overeat and drink here, but time passes quickly and you'll have a great time. This small shop doesn't get crowded, but I highly recommend trying the delicious seasonal dishes here. I couldn't resist getting seconds of the rice cooked in a pot and hand-made soba noodles. Overall, a very satisfying dining experience.

This is my second visit. After entering the PIN number and going up to the second floor, I found a cozy space with 5 counter seats and 4 table seats. The atmosphere was nice, perhaps because this is a referral-only restaurant, and everyone seemed friendly even if it was their first time. The chef uses carefully selected ingredients from all over the country to serve dishes with just the right amount and quality. Personally, I love the hand-made cold soba noodles served after the meal. If I were to describe this restaurant, I would say it is a "convenient place to dine." Whether you want to relax at the counter with a friend, have a lively time with friends, or enjoy the hidden gem-like atmosphere in a slightly hard-to-find location, this place seems perfect for entertaining guests. 😊

Hidden in Kagurazaka, "Kouseki" is a by-appointment-only restaurant where first-time visitors are politely declined. Chef Nakamura, who honed his skills at Tsubakiyama-so before opening Kouseki in Minami Aoyama, now showcases his talents in Kagurazaka. We enjoyed delicately crafted dishes that reflect the seasons, served in carefully selected tableware, along with premium Japanese sake. We were particularly impressed by the catfish, the rare cut sushi of Miyazaki beef, and the Hokkaido oysters. From there, we indulged in sea urchin, abalone, various meats, hand-made soba, and karasumi, all of which were incredibly delicious. We ended the meal with a selection of delightful drinks, including Hoo no Mitama, Kokuryu Daiginjo, Kuzuryu kan sake, Retsu, Tsukiyama, and California red wine. Although the price was unexpectedly higher than our previous visit, we had a truly blissful time. Thank you for the wonderful experience!

Hidden in Kagurazaka, there is a discreet restaurant called Hikariishi. It operates on a complete introduction system, turning away walk-in customers. The head chef, Nakamura, pursued a career in cooking and honed his skills at Tsubakiyama-so before opening Hikariishi in Minami Aoyama. The restaurant has since relocated to Kagurazaka, where Nakamura continues to showcase his culinary talents. We enjoyed a variety of delicately crafted dishes served in carefully selected tableware, paired with premium Japanese sake. 1. Steamed scallop: Softened with Japanese sake and infused with fragrance. Served in Baccarat tableware. 2. Rare cut of Miyazaki beef sushi: Perfectly balanced acidity, rich umami flavor, a knockout dish. 3. Matsutake mushroom and Ibaraki green onion with Kumamoto conger eel shabu-shabu: Surprisingly delicious combination, taught us about the tasty seasonality of conger eel. 4. Flounder fin sashimi. 5. Skipjack tuna sashimi. 6. Grilled golden-eye snapper skewer with sudachi citrus. 7. Grilled Miyazaki beef skewer with salad and olive oil. 8. Simmered Miyazaki Wagyu beef. 9. Salt-grilled abalone with seaweed and sea urchin. 10. Simmered turnips. 11. Whole onion dish. 12. Kumamoto-grown rice with homemade karasumi (bottarga). 13. Handmade soba noodles. 14. Mont Blanc dessert. 15. Matcha tea with sansho pepper. We indulged in a variety of autumn-themed sake, including Kuro Ryu Ichiro, Oze no Yuki-doke Hiyaroshi, Hoo no Miya, Suminoe, and Hakuraku Hoshi Hiyaroshi. It was a truly blissful experience. Thank you for the wonderful time!

All the dishes were sophisticated and very delicious. The taste, the atmosphere of the restaurant, everything was top-notch.

Hospitality is top-notch, and the chef's explanations of the dishes are so clear that it's almost like they're trying to be announcers. There are a lot of dishes, so even when you're full, you won't hesitate to take some home as souvenirs, which is very pleasant. I was also impressed by the chef's spirit of changing the menu with good ingredients that are available. I wonder when I can go there again.