After my mother-in-law's funeral, I had a meal at "Kyokaiseki Minokichi Shinjuku Sumitomo" in Shinjuku Sumitomo Building. "Minokichi" has a history dating back 300 years to the time of Shogun Yoshimune. Today's dishes, including "carp soup" and "buri rice," along with the dessert "kuzu kiri," were exquisite. The waitress mentioned that she lives near my family home in Yokohama, which added to the lively atmosphere. The food, service, and hospitality were all exceptional, making it a truly wonderful experience. Thank you very much!

After a 3-year hiatus due to the pandemic, I visited this restaurant for the first time for a business dinner. Located in the renovated Shinjuku Sumitomo Building, the restaurant is on the second floor, accessible by escalator, giving it a special feel from the entrance. We were a group of 19 people, so we were seated in the spacious room at the back. The furnishings were lovely and the room was comfortable. We were served a delicate and delicious Japanese meal, with subtle flavors that I can't quite describe. The sake served in a cherry blossom-shaped cup was elegant. Japanese sake definitely pairs well with Japanese cuisine, so I ordered a bowl of sake after my beer. Despite the high price of the alcohol, the set course meal starts from around 10,000 yen, making it suitable for individual visits as well. This restaurant is perfect for business dinners or special occasions.

They grilled a large matsutake mushroom right in front of us using charcoal. The aroma was amazing. A feast for the senses. We enjoyed it with sudachi and soy sauce, and it was so delicious that we sighed when it was all gone. The appetizer we always look forward to is an autumn feast. On a plate adorned with a full moon and susuki grass, there was a hidden assortment of appetizers shaped like a moon rabbit. Real bell crickets were chirping inside a cage resembling a bell cricket's cage. They even offered us some delicious salt-grilled ayu fish, which we added to our order. And then they surprised me with a birthday message written on freshly made tofu with umeboshi. It was such a delightful surprise. The dishes like small turnips and hand-rolled yuba were beautifully presented. The flavors and the extra effort put into dishes like the hand-rolled yuba truly make Minoyoshi stand out. The matsutake and sea bream soup served with kudzu starch was a delight for the senses. The flavors locked in by the kudzu starch were truly exceptional. The Kobe beef teriyaki was outstanding, but the deliciousness of the autumn eggplant and shishito peppers was a pleasant surprise. The vegetables were not just side dishes but played a significant role in the meal. For the main course, we had matsutake rice cooked in a clay pot and steamed matsutake in a bottle. While it may seem like a common luxury, it was an incredibly delicious feast. Thank you from the bottom of my heart for the wonderful meal.

The atmosphere is great. You take off your shoes in the spacious entrance, walk through a quiet hallway, and settle into a private room. Throughout the restaurant, you can hear the sound of insects. It's not just background music, it's actually the crickets raised by the proprietress. They are creating the autumn sounds in small cages placed around the restaurant. This nostalgic setting is perfect for both meetings and meals. That day, I had an eel rice bowl. It was a refined taste typical of a Kyoto cuisine restaurant.

Despite being located in Nishi-Shinjuku, this restaurant has a calm atmosphere. I was completely satisfied with the ambiance, quality of service, flavor of the dishes, and attentive service (a bit on the stronger side). The portion size was also sufficient. The price at this special restaurant with a sense of luxury is definitely worth it. I think it's a great deal. I will definitely visit again.

I visited this restaurant for a farewell party for a friend. Personally, I think it is the number one Kyoto kaiseki restaurant in Tokyo. The private rooms are very calming, and the elegance of the food makes it a great place for celebrations or business entertainment. The carp soup was especially delicious this time. Thank you for always providing such great hospitality.

I really like the Anaguchi Course at Minokichi Anaguchi Course Satsuki. It showcases the colors of early summer. Starting with a fun appetizer representing May, the seasonal dish of young ayu is just before the June season (laughs) it's finally the season. Grilled young ayu with salt, tade vinegar. The bones are crispy and delicious. Skewered and cooked in front of you with a hearth to create a three-dimensional effect, the craftsmanship is beautiful. Another grilled dish is the Hitachi beef teriyaki. Even though it's beef, it's a completely different meat dish from steak, and Japanese cuisine is delicious. For the main dish, there's the famous eel rice and red miso soup. Since there was someone trying kaiseki cuisine for the first time, I explained the flow of the main dish - the soup, the simmered vegetables, and the last miso soup. For dessert, in addition to fruits, I always recommend having kuzukiri and matcha. It's a moment of satisfaction when you feel that coming here was worth it.

The appetizer for March was themed around Hinamatsuri, and I look forward to the changing appetizers each season when choosing a course. The chopstick rest was also designed for Hinamatsuri. As a member, a drink is included with the meal. There are several options to choose from, but I usually go for a small bottle of Minoyoshi sake without hesitation, which is made by a relative of the Kyoto main store.

We enjoyed Geisha dancing and Kaiseki cuisine. The place is quietly located on the second floor of Shinjuku Sumitomo (Triangle) Building, called "Minokichi". During both lunch and dinner, 25 people sat in the tatami room with chairs. It was an event held for the first time in a while after the calm of the Corona pandemic. During the meal, Maiko Manami danced Gion Kouta, and Geisha Korin danced the four seasons of Kyoto. Everyone also experienced the traditional parlor game called "Toratora". The Geisha served drinks, chatted with us, and took photos together. It was a banquet that would be impossible for first-time visitors to Gion. Despite having its main branch in Kyoto, "Minokichi" is amazing. For just a thousand yen, you can become a member and receive event notifications, participate in a banquet where you can enjoy unlimited drinks and interact with Geisha and Maiko. The taste was even better than usual Minokichi. I was so excited that I might not have fully appreciated the dishes made with very expensive ingredients, but in the end, the total cost in January 2023 was around 30,000 yen without any additional charges. It's like the cost of a Shinkansen ticket, so the cost performance is excellent.

Top-notch taste among the top-notch. From the presentation to the dishes, atmosphere, and the staff's service, everything is a step above. The cuisine is beautifully arranged, with a course of kaiseki dishes. The ingredients are all top-notch, and I was truly impressed. The portion size is just right, leaving a satisfying feeling. Overall, everything was outstanding from start to finish.

It was truly a wonderful osechi. This place is the best for traditional Japanese New Year dishes. The black soybeans, herring roe, salmon, simmered vegetables, all of them were incredibly delicious. The roast beef, shrimp, large spiny lobster, and luxurious crab were also outstanding. It was a luxurious osechi. The best.

One evening, there was a meeting of a certain organization followed by a social gathering. The venue was "Kyoto Kaiseki Minokichi Shinjuku Sumitomo Building Store." There were about three kimono-clad waitresses at the entrance welcoming guests. We were led into a spacious room with tables set up, each with an acrylic board in the center, which made it a bit difficult to hear the person across the table. The room was adorned with gold folding screens and paintings, creating a sophisticated ambiance. The menu included various dishes like seasonal appetizers, sashimi, grilled abalone, wagyu beef, and eel rice bowl, all part of the "Yayoi" course priced at 20,000 yen. The presentation of dishes was exquisite, especially the intricate containers resembling Hina dolls. The highlight for me was the medium fatty tuna sushi, which was incredibly flavorful. The wagyu beef with mountain vegetables was also delicious, with the meat melting in the mouth. I enjoyed a glass of sake, KADEN Daiginjo, served in a bamboo tube resting on a bowl of ice with pink ashibe flowers. Overall, it was a satisfying dining experience, and I indulged in the meal as it was covered by the organization hosting the event.

[Taste] All the dishes were delicious and the staff explained each dish well. The presentation of the dishes was elegant. [Atmosphere] It's a quiet and calm private room setting for Kyoto-style cuisine. [Cost performance] Considering the private room and the variety of dishes, it felt a bit expensive. The taste was not exceptionally outstanding. The service was very good. [Clientele] Since it's a private room, it's hard to determine the other customers. [Location] It's a bit far from Shinjuku Station. [Notes] They give a small souvenir. The service by the female staff was pleasant and professional. They moved from a high floor to the 2nd floor.

I made a reservation for the Kitayama course using the plan from Ikkyu. I wanted to eat the seasonal delicacy matsutake mushroom, so I chose this course that comes with dobinmushi and matsutake rice. The restaurant is located inside a building, so I thought it would have a casual atmosphere, but it was actually very nice with great ambiance and service. The price of the course was not too high (considering it's a matsutake course), so I can't complain, but the matsutake in the dobinmushi was overpowered by the broth's flavor and the matsutake fry that came with it was delicious and tasted like matsutake. The matsutake rice also had a nice aroma and tasted great. However, I learned not to have high expectations at this price point.

It seems that they have moved from the 48th floor of the Sumitomo Building to the 2nd floor. Upon entering the restaurant, there is a corridor to the right with private rooms lined up. The private rooms are very clean as they have just been completed. There are no windows, probably due to the structure of the building. I ordered the June course menu, which costs 8000 yen plus a 10% service charge and consumption tax. The meal included an assorted appetizer, a soup, and a choice between conger eel or carp soup. I chose the conger eel soup, which was soft and easy to eat. The sashimi included sea bream, conger eel, and yuba. The simmered dish was Kyoto Kamonasu eggplant, which had a gentle flavor. The grilled dish was a seasonal ayu from Tenryu, Nagano Prefecture, which was small and could be eaten whole except for the head. The domestic beef roast was delicious without any sinew. The rice was conger eel cooked rice, which was my personal favorite with the added flavor of whole sansho pepper. The dessert consisted of kuzu jelly and fruit. Despite being full, I enjoyed a cup of matcha at the end, which was soothing with its aroma. Ending with matcha instead of coffee was a great choice. The service was polite, and I was able to enjoy a private time in a completely private room. I felt confident that I could use this restaurant for important business dinners as well.

I didn't know that there was Minoyoshi in the Shinjuku Sumitomo Building! I used to go there for classes in the past, but I had no idea that Minoyoshi was there. A friend invited me, so I went. Japanese cuisine always brings a sense of calm. It was delicious. Thank you for the meal!