I visited the KORAN restaurant in Ginza, where they are offering a limited-time-only domestic eel course this summer, which was also popular last year. The head chef, Daisuke Igarashi, trained at Ginza Kojitsu and served as the head chef at the sister restaurant Ginza Okuda before opening KORAN in September 2021 as a private room-only restaurant for one group per day. The restaurant was later renovated in February 2023 to a 6-seat counter style. Located on the 7th floor of a building behind Ginza Mitsukoshi and Ginza Matsuya, right in front of the Oji Paper headquarters. When you enter, you take off your shoes at the entrance after passing through a sliding door. The domestic eel course features domestic eel and seasonal ingredients, including eels from various regions such as Mizunoko Lake in Fukui, Hamanako, the old Yoshinogawa River in Tokushima, Kasumigaura, Lake Biwa, and Amakusa in Kumamoto. The course includes various dishes such as seasonal broth with clams and leaf ginger, Hamanako eel sushi, Akou (yellowback seabream) soup, hairy crab with melon, and myoga, white grilled eel from Kasumigaura and Amakusa with different seasonings, eel from Lake Shinji with homemade squid ink, figs steamed and chilled, Hamanako eel hot pot with leeks and white yam stems, Sanuki Mitoyo eggplant with Manjushage chili peppers and okra, grilled eel from Tokushima, Mizunoko Lake, and Lake Biwa, Niigata's original Koshihikari rice, rolled omelette, pickles, and eggplant miso soup.

It's been half a year since I last visited Kouran-san's restaurant, and the renovation is finally done. The counter looks great. I had grilled umeboshi with shiso in a bowl, topped with sea urchin and corn over rice. There was a dish with grilled white sweetfish and shirozui, as well as swordtip squid and acou fish. I also enjoyed steamed and chilled figs with hamo and onions topped with sudachi. There were dishes with fresh abalone, steamed abalone, grilled hairtail with grilled eggplant, clams with ginger and edamame. For dessert, there were mangoes, cherries, and melons. Overall, it was very delicious and enjoyable.

■May 18, 2023 (Thursday) 7:00 pm - 9:30 pm■Chef's Choice Course ¥38,500 including tax, drinks included ¥46,260 including tax, corkage fee for wine brought in ¥5,000■Reservation: OMAKASE①Appetizer: Bonito and Kombu DashiThe dish allows you to taste the essence of the best bonito and kombu dashi, soothing your palate and creating a warm feeling. A sacred iris floats on the dashi soup, exuding a solemn presence. The iris, a plant used for purification, floats gently on the soup, adding a touch of sweetness. This dish is not only for consumption but also to pray for good health and ward off evil spirits. The subtle sweetness from the iris blends with the light umami of the dashi, creating a gentle and calming taste that warms the heart and soul, bringing a sense of peace and comfort.②Appetizer: Lake Biwa Ayu and Vinegar RiceThe dish features a bold presentation of Lake Biwa ayu tempura and vinegar rice, topped with plenty of wild garlic by Chef Igarashi. The entire plate is covered with a carpet of wild garlic, creating a stunning visual and aromatic harmony. The crispy and light texture of the ayu tempura, with minimal bones due to expert cooking, blends perfectly with the slight bitterness and soft sweetness of the fish roe. The vinegar rice complements the dish, adding a refreshing acidity that enhances the overall flavor, making it a truly elegant and delightful dish.③Spring Vegetable Assorted PicklesThe dish includes a variety of 17 wild mountain vegetables from Azumino, Iwate, and Yamagata, as well as local clams and firefly squid. The vegetables are marinated in a vinegar and citrus dressing, highlighting the natural flavors and textures. The dish offers a delightful mix of crunchy, chewy, and tender textures, showcasing the diversity of fibers in different vegetables. The firefly squid and clams reveal their umami and bitterness, capturing the essence of spring and providing a refreshing and enjoyable dining experience.④Soup: Kashima Clam and Awaji New OnionThe soup features plump Kashima clams and fresh Awaji new onions, with a hint of coastal herbs. The dish celebrates the bounty of the sea, allowing the natural flavors and essence of the clams to shine through. The combination of clams, new onions, and coastal herbs creates a rich and deep flavor, providing a satisfying and comforting taste of the sea.

I made a reservation for a celebratory meal at this place. Surprisingly, only one group is accommodated per day! The anticipation is building up! Although the restaurant is located in a somewhat ordinary building in the center of Ginza, once you enter, it feels like a completely different world! It's a small private space with only 8 seats, decorated with seasonal trees, leaves, and fruits. The atmosphere is lovely! We started with a champagne toast, followed by a delicious clear soup in a small bowl. Then, we had fried shirako (milt) with spring chrysanthemum sauce, which was incredibly tasty! The male and female snow crabs were served next, and the female crab stole the show with its amazing flavor. Each course that followed was equally delicious, from the sea bream sashimi to the grilled live spiny lobster. The meal ended with a delightful fruit jelly dessert and freshly made matcha tea. The experience was so enjoyable that we lost track of time and realized it was almost midnight when we finished. The chef's unique world and the delicious food made the evening truly special. I look forward to visiting again soon! Thank you for the wonderful meal!

This year's last dish at Koharasan Unko is a steamed rice topped with spring chrysanthemum, pine nuts, and shredded Matsuba crab in a dashi vinegar jelly. There is also a steamed dish of white sea bream and grated turnip, thickly sliced Tessa, skin, and Tepi in crab liver ponzu. The meal includes boiled flounder with Kyoto green onion and shrimp, taro and ginkgo nuts, grilled crab, and roasted duck with daikon radish and crab rice. The side dishes include ice fish, Toin tuna, mushrooms and spicy radish. Delicious and enjoyable.

It is a restaurant that only serves one group per day. I enjoyed a luxurious meal centered around Tsuiyama crab (*^_^*) The crab, grilled over charcoal, was incredibly fresh and sweet! It was so delicious that I was overwhelmed (^○^) Every dish was delicious, but the taro with shrimp was particularly exquisite with its seasoning and gooey texture, perfect for sipping on sake (＾ｖ＾) Considering the price, it is undeniably expensive due to its location in Ginza and the luxurious setting of serving only one group per day. If you are looking for a private space to enjoy delicious food without worrying about money, this is recommended for you.

Located in a mixed-use building behind Matsuya Ginza, this Japanese restaurant has a high rating of 3.73 on Tabelog (as of April 2, 2023). The owner, Mr. Igarashi, is originally from Ginza Koju. He used to be the head chef at a members-only restaurant started by Tabelog reviewers (laughs). The interior seems to have been inspired by the previous tenant, Higashiya, as there was only one table inside with a tea room design. They only accept one reservation per seating, operating on a two-turn system. The only option available is an omakase course priced around 30,000 yen excluding tax. Here is a breakdown of the dishes we had during our visit: - Steamed rice cup with sea urchin, carrot, and peanuts - Crab (male) meat (from Ano) in a bowl - Clear soup with sea urchin and chrysanthemum - Sashimi (sea bream) - Grilled tilefish - Crab and matsutake mushroom mixed rice - Steamed white sweetfish and chestnut - Simmered figs with beef and mushrooms - Nameko mushroom grated soba - Dessert (ice cream) - Green tea The meal started with a performance of serving the finest dashi broth. The soup had a slightly strong impact of seafood flavors, with the sweetened spongy texture of sea urchin overpowering the taste. The simmered dish also tended to mask the natural flavors of the ingredients, leaning towards a slightly strong seasoning. The sea bream sashimi was nothing exceptional, but the quality and quantity of the snow crab (from Ano) as the main ingredient were satisfying considering the price. The composition mainly focused on high-end ingredients like beef, but it didn't feel overly heavy. The ambiance of the interior was unexpectedly elegant for a building of mixed use. The service was also excellent. The only downside was that visits were limited to groups only, but it seems they have recently made changes to the interior, adding a counter seat. The barrier to visiting has significantly lowered, making it more accessible for individuals.

A Japanese restaurant in Ginza where only one group is served per day. Located on the 7th floor of a building. The restaurant, run by Mr. Igarashi of "Igarashi" fame, offers a private dining experience with a large table for one group. We enjoyed a 38,000 yen course, which included dishes such as corn and sea urchin mousse, steamed rice with smoked salmon and red beans, grilled abalone with liver, and more. The atmosphere was spacious and allowed for a relaxed dining experience. The highlight was the fig and eel rice dish, which was exceptionally delicious. Overall, it was a luxurious and enjoyable meal in a beautiful setting.

Fifty Arashi, who comes from a small shop, took over from Toya-san and opened Kaarashi. This traditional Japanese dining space, which is rented out to one group per day, offers a luxurious dining experience. Guests can enjoy watching the chef's cooking through small windows, and the private rooms allow for a meal with close friends without worrying about the surroundings. Perfect for entertaining or having a casual meal with good friends. While there are many restaurants that cater to one group per day, some may have the kitchen separated from the dining table, making it difficult to fully enjoy the benefits of having the place to yourselves. It is important to be able to eat dishes made by the chef themselves for a truly delicious experience. In that sense, this restaurant strikes a rare balance between the formality of the establishment and the proximity to the chef. - Yuzu and Hamaguri (clams) ◎ - Fugu (blowfish) with ponzu sauce 〇 - Bachiko (type of fish) in a soup 〇 - Shira-yaki (white fish tempura) 〇 - Shirako (milt) in ankake sauce △ - Matsuba-gani (snow crab) grilled over charcoal ◎ - Wild boar hot pot ◎ Despite its appearance, this dish has a deep flavor. - Soba noodles with grated daikon radish ◎ - Crab cooked rice 〇 - Freshly cooked white rice with pickled fish ◎ The way the white rice stands up after cooking is amazing. Despite being full, you can't help but eat it. After the meal, the owner brews tea at a small tea ceremony next to the table. Guests enjoy a sweet treat while watching the tea ceremony. Satisfied with the once-in-a-lifetime dining experience for one group per day.

Despite the COVID-19 pandemic, the restaurant opened in September 2021 with great fanfare! Cooking in a fun and unique way for a maximum of 8 people per day, the chef's enthusiasm is contagious. The location is right near Ginza Station, behind Matsuya Ginza, on the 4th floor of a building. This is an invite-only restaurant. The dishes we enjoyed included steamed clams and lily root, blowfish assorted appetizers, daikon and sea cucumber soup, red snapper from Awaji and red clam, white fish tempura and fiddlehead tempura, simmered wild boar from Tokushima and Japanese turnip, Matsuba crab shabu-shabu, blowfish sperm sac and seaweed, duck, duck meatballs and soba noodles, soba noodles with spicy daikon, crab rice, white rice with sea urchin, tuna, pickles, miso soup, strawberries and oranges, and matcha with steamed bun. Thank you, Chef Igarashi, for the wonderful meal! Unlike my previous dining experiences, I thoroughly enjoyed Chef Igarashi's bright smile and stylish dishes. The steamed clams and lily root dish at the beginning was particularly outstanding. The matcha at the end was also refreshing! I look forward to booking a private event here soon. Thank you for reading until the end! Your likes and saves are greatly appreciated and serve as motivation for me. Thank you!

I enjoyed the aroma of the ingredients. The chef's passion and feelings for cooking were evident in the dishes. For example, the combination of fresh seaweed with the scent of the sea and white fish roe brought back nostalgic memories of the countryside. The dish of dried sea cucumber was also impressive. The rice served was a traditional variety called Koshihikari from Niigata, slightly smaller and firmer, with a strong flavor. It was delicious. The meal included crab rice, crab shabu-shabu, fried blowfish, and ended with freshly made matcha and a refreshing fruit jelly dessert with traditional Japanese sweets. The atmosphere created by the chef and the friendly female staff was very pleasant. Thank you very much.

Igarashi, the owner of Tokyo-style restaurant Igarashi, opened a new restaurant in Ginza. The restaurant mainly accepts reservations from regular customers. It is located on the site of the former Azuma family restaurant. There are only large table seats available, and the number of groups is limited. The meal starts with a dish of clams and lily roots with a citrus aroma. The sashimi dish consists of sea bream and ark shell, providing a satisfying thickness. The tempura of white fish is served with plenty of sansho leaves. The course also includes a hot pot dish with snow crab and truffle fugu shirako and wakame. The meal ends with duck soba noodles and a crab rice dish with plenty of crab miso on white rice. The dessert features Echigo princess and setoka oranges. The meal was well-structured and very satisfying. Thank you for the feast and for the precious seating.

Opened in Ginza in September 2021. Chef Daisho Igarashi has opened his own restaurant! The interior is quite modern and has a calm atmosphere. The tea ambiance is in the air. Limited to one group per day for private reservations. On this day, I visited with 4 employees. We started with a white miso soup that warmed our bodies and allowed the flavor of the miso to soak into the ingredients, enhancing their taste. Next, we had rice mixed with yuzu and this cotton-like substance. When mixed and eaten, it was rich in flavor. Oh, the whitebait tempura was truly exquisite. The wood sorrel also added to its appeal. The timing of this tempura was perfect. And to finish, we had soba noodles made from 100% buckwheat. The dashi was gentle, and the daikon radish and bonito flakes enhanced the flavor even more! It was really delicious! Lastly, it was cool to see Chef Igarashi light the matcha. He carefully prepared and served the tea with great care. The menu included: White miso soup with rice cake, Yuzu and cotton rice, Fugu sashimi from Oita, Ankimo, Ise lobster soup, Uni, Kanburi with grated daikon, Whitebait tempura with wood sorrel, Crab shabu-shabu, Grilled fugu shirako, 100% buckwheat soba noodles, Hanabiramochi, Matcha. We enjoyed Chef Igarashi's meticulous cooking. His personality was also wonderful, and I felt inspired by him! Thank you for a delightful time. It was a feast!

Ginza - First visit to Kouran, led by Chef Daiki Igarashi, who built his career at "Ginza Kojyu" and "Ginza Okuda" before opening "Tokyo Washoku Igarashi" and finally "Kouran" on September 16th last year. Thanks to a kind invitation from a foodie friend, I had the pleasure of visiting. Cheers with a Highball and Sudachi! First course: White miso soup with mochi and taro, warming both body and soul. Appetizer: Yuzu-infused rice cake with lotus root, celebrating the winter solstice. Sashimi: Fugu shirako and ankimo with Chinese cabbage, scallions, and grated radish. Soup: Turnip and Ise lobster in a clear, refreshing broth. Sashimi: Sea bream with kanzuri and sea urchin, served with salt and soy sauce. Sashimi: Winter yellowtail from Himi with green onions and grated radish. Tempura: Shirauo tempura with wood sorrel and ginkgo nuts. Crab shabu-shabu: Matsubara snow crab shabu-shabu. Grilled dish: Grilled fugu shirako simmered in kudzu with shin-wakame and sudachi. Crab miso: Matsubara snow crab miso mixed with crab meat. Matsubara snow crab shell sake. Strong dish: Mackerel senmaizuke with wasabi flowers. Simmered dish: Niigata duck hot pot with duck meat, tsukune, and Kujo green onions. Soba: Buckwheat soba noodles. Rice dish: Rice with pickles, kazunoko, maguro akami-zuke, and three extra servings with raw egg yolk and beef jikogushi. Dessert: Citrus and herb jelly. Sweet: Nabira mochi. Matcha. Drinks: Highball, 1 glass of sake, 2 glasses of Japanese sake. I thoroughly enjoyed the meticulously crafted dishes that reflected Chef Igarashi's sincere personality. Thank you for the invitation and the wonderful meal!

"Igarashi" of "Tokyo Washoku Igarashi" opened his own restaurant in September 2021. The location is around the back of "Matsuya Ginza," where the former "Tokuya" used to be. Sakai of "Tokuya" was Igarashi's senior during the "Koju" era. Instead of a counter, there is a large dining table in the center. With only one group per day, the atmosphere feels like being invited to Igarashi's home. The course menu costs 35,000 yen (+tax and service charge). The dishes included sobagaki with konowata and moonlight (lily root) rice steamed with fugu, shirako, and ankimo, a soup with turnip and Ise lobster, sashimi of sea bream, kan-nuki (sayori), and bafun uni, tempura of buri from Himi, crab shabu-shabu, fugu shirako, Matsuba crab, mackerel, duck, soba noodles, rice with beef shigure, and herb blend jelly. Matcha and traditional Japanese sweets were served at the end. It was a pleasure to enjoy Igarashi's cuisine again after a long time. The soup and crab shabu-shabu broth were particularly delicious. It seems to have become more orthodox than before (after all, he was the former head chef of "Okuda"). Igarashi was lively and we had a delicious and enjoyable time. The location is also very good, and it's all about fate and luck. Note: The camera app was not working well, so the photos are mostly blurry. Amount spent: 41,000 yen Rating: 4.5 points 5 points: Definitely want to revisit! 4 points: Would like to revisit if given the chance! 3 points: Would consider revisiting. 2 points: Once is enough. 1 point: No need to go.

I first tried Chef Igarashi's cooking at Nagasaka, but I only became conscious of it when I dined at Ginza Okuda. Okuda's cuisine is also influenced by the owner, Mr. Okuda, so it's not solely Chef Igarashi's. There was a sense of restraint towards Mr. Okuda. So, does the Tokyo Washoku Igarashi, named after Chef Igarashi, count? Not exactly. I think Tokyo Washoku is a collaboration between the owner and Chef Igarashi. In that sense, I finally got to taste Chef Igarashi's cooking here. It's relaxed and casual. It may have been a long journey to get here, but it wasn't wasted.

The meal at Hamasaka was delicious, with dishes like male and female fugu liver, shirako, Anzai green onion, skin of white sweet sea bream with turnip soup, saury, sea urchin, sea bream, and conger eel, shrimp and taro with buckwheat tea, sea cucumber, yam, rock seaweed, duck neck, yuzu pepper, spicy radish, and soba rice as side dishes. We also enjoyed various celebration cakes and had a great time laughing. Before we knew it, the day had turned into the next. Thank you for the wonderful meal, we look forward to the next visit.

Mr. Igarashi, who trained at a famous restaurant known for its exquisite cuisine, finally opened his own Japanese restaurant in Ginza. On this day, we indulged in a Matsubagani crab feast, and enjoyed the luxurious space that can be reserved for up to 6 people. The combination of vinegar dressing and fruits, as well as the delicious soba noodles, were highlights of the meal. It was a wonderful experience to fully enjoy Mr. Igarashi's culinary world in this charming setting!