My dog passed away and I have been experiencing pet loss, but my appetite hasn't gone away. It's autumn now, so I decided to try a restaurant that serves matsutake mushrooms. I ordered a course menu focused on matsutake mushrooms for 15,000 yen. The dishes included matsutake mushroom chawanmushi with a lot of matsutake, sashimi with sea bream and rockfish, steamed tilefish and matsutake with plenty of matsutake, an assortment of small dishes, grilled bonito with salt, whale meat, and various other dishes. The matsutake rice also had a lot of matsutake in it. I enjoyed the meal with beer and 1.5 cups of sake, and the total cost for one person was around 22,000 yen. Matsutake mushrooms from Iwate were used in abundance in the dishes. Due to limited demand for matsutake mushrooms during the pandemic, the prices are not as high as usual. This year is a good opportunity to enjoy matsutake dishes, so if you're interested, now is the time to try them out!

I want to eat matsutake mushrooms. When I mentioned it, the meal was full of matsutake mushrooms. It was amazing, starting from the matsutake chawanmushi to the full-on matsutake dishes! There was no shortage of matsutake in any of the dishes! The matsutake dobinmushi was so delicious. I deeply feel the goodness of autumn. The meal continued with a variety of dishes, including appetizers, grilled dishes, simmered dishes, and of course, matsutake rice for the finale! The matsutake rice was also full of matsutake flavor! Matsutake is the best! They say matsutake has a great aroma, but if you take a big bite, the flavor of matsutake is also amazing. I emphasized matsutake, but all the other dishes were also carefully prepared and delicious, definitely worth the price. In fact, isn't it too cheap? Thank you for the meal!

I recently visited Araki-cho again. Four-chome Yotsuya and Araki-cho have been my recent favorite spots! There are many small but wonderful shops, so I always have a new discovery and it's fun. This time, I visited "Kaiseki Ohara". It is located on the second floor of a slightly old building on Sugidaimon Street in Araki-cho, with a modest sign so you might pass by if you're not careful. The interior of the restaurant is not fancy, but it has a clean and calm atmosphere with a lot of wood. There are 4 counter seats and 2 tables for 2 people each. The restaurant can accommodate up to about 8 people, but it doesn't feel cramped because there is plenty of space. The chef, Mr. Ohara, seems a bit shy or focused on his craft, but I like how he carefully prepares each dish. Everything was of high quality and very delicious. I especially enjoyed the dish with bamboo shoots that made me feel the arrival of spring.

Casual atmosphere Japanese restaurant. I think the rice here is delicious. This time we had sesame dressed fish like trout and cucumber, sashimi (thread-sail filefish, Matsukawa flounder), sea bream soup, assorted appetizers (loved the chrysanthemum salad with walnuts), snow crab, and mixed rice. At 20,000 yen per person, it's a very reasonable price considering the quality.

I visited "Kaiseki Ohara," a reservation-only restaurant located in Araki-cho, Shinjuku-ku. It is a recipient of The Tabelog Award 2018 Bronze and 2017 Bronze. The restaurant opened in June 2012 and is conveniently located about 3 minutes from Yotsuya-Sanchome Station on the Tokyo Metro Marunouchi Line. To get there, you turn from Shinjuku Street onto Sugidaimon Street and go up the stairs next to the Nakabayashi Building where the restaurant is on the 2nd floor. It is a hidden gem of a restaurant. The interior is not very spacious, but the calm, traditional Japanese atmosphere allows for a relaxed dining experience. The owner, Makoto Ohara, trained for 12 years at the renowned tea kaiseki restaurant "Wako." The appetizers combine flavors and textures to delight the palate, and the clear soup is made with a focus on extracting the essence at the reservation time. The fresh sashimi is sweet and has a nice chewiness, especially the shellfish with a refreshing sea aroma. The highlight of the course is the soup bowl with a memorable broth aroma and taste. It is elegant and delicious. The meal ends with homemade Japanese sweets and green tea. His wife, Yuko, also trained as a chef at "Wako." Their meticulous and beautiful work reflects Ohara's dedication. I definitely want to visit again. Thank you for the wonderful meal.

Kaiseki Ohara. It's a Michelin one-star Japanese restaurant. Delicious food and the prices are not too high! This is a wonderful restaurant. It has been on TV a lot recently. The restaurant is located in Araki-cho, so it doesn't have a super luxurious feel. It feels like a family-run business working hard. I would like to visit again, but it might be difficult to make a reservation because it's been on TV a lot.

This time, my mother was coming to Tokyo, so I made a reservation at "Kaiseki Ohara" in Araki-cho, a little further from my home. I had been curious about Ohara-san for a while, so I had high expectations. I reserved the 15,000 yen course. The menu included: - Lily root manju with eel inside - Sashimi: flounder, anglerfish, and yellowtail with vegetables and dipping sauces - Yuzu-scented egg tofu soup with softshell turtle - Assorted dishes: sea urchin, sea cucumber, cod milt, marinated oyster, shepherd's purse, and sea urchin liver - Snow crab in a box - Rice with miso-stewed wild boar Overall, the flavors were on the strong side. While nothing stood out as exceptional, I enjoyed the flounder sashimi, softshell turtle in the assorted dishes, and sea urchin liver. The service was excellent, and I look forward to trying their lunch menu next time. Thank you for the meal.

Michelin ☆ Acquired Japanese restaurant Chakaiseki's famous restaurant "Wako" Last beloved disciple December 2016 Michelin ☆☆ Acquired store "Mejiro Wako" November 2008 At that time, I did not know the deliciousness of Japanese cuisine, "Japanese cuisine is just expensive. French and Italian are more delicious." I thought, and I did not visit Japanese cuisine intentionally. The first time I ate authentic Japanese cuisine was at "Mejiro Wako". Known as a famous restaurant, I wanted to know what kind of taste was praised by foodies, so I visited, but honestly, at that time my palate was not refined, and I did not understand the goodness w (when you are young, you think like that w) Now that I think about it, it's an amazing restaurant. The owner of "Mejiro Wako" Mr. Takahashi is the top disciple of Mr. Katsuichi Tsuji of "Tsujidome". (I didn't know until recently that he was from Tsujidome, which I like.) Famous restaurants such as "Komuro" also honed their skills here. Eight years have passed since then, and "Mejiro Wako" closed due to Mr. Takahashi's passing. Today, I visited the shop of Mr. Ohara, the last beloved disciple of "Mejiro Wako" ♪ The shop opened in June 2012. It is located on the 2nd floor of a building in Araki-cho, a 3-minute walk from Yotsuya-sanchome Station on the Tokyo Metro Marunouchi Line. A bit old-fashioned building, when you go up the stairs, you will find "Ohara". There are 2 tables, 4 counter seats, and it is small, but it is neatly cleaned. It is run by a couple, and the wife also worked at Wako. ■ Lunch course * Limited to Tuesdays and Saturdays, there are two lunch courses. 7000 yen, 10000 yen. I will have the 10000 yen course (you need to decide the course when making a reservation. All customers who visited chose the 10000 yen course.) ■ 10000 yen lunch course (excluding tax and service charge 10%) ○ Soft-shelled turtle tofu, saimaki shrimp, scallion Soft-shelled turtle tofu is surprisingly light. But the broth is made with soft-shelled turtle and bonito, so it has a rich flavor. Saimaki shrimp is always beautiful and delicious. ○ Olive flounder and yellowtail sashimi, chishatou, chrysanthemum Olive flounder and yellowtail sashimi. The presentation is good. I will eat the olive flounder and yellowtail sashimi with two types of soy sauce. ① Light soy sauce: dashi, orange, light soy sauce ② Dark soy sauce: orange, dark soy sauce The olive flounder is firm, and the yellowtail has an elegant fattiness. The sashimi is top-notch. It's all about having a good eye for ingredients. They also use high-quality wasabi. ○ Ginkgo nut suri-nagashi, akou, Hanahiratake ⇒ Amazing, good broth. High level. When you eat this kind of soup, other soups from other restaurants feel like child's play. It's a taste that can only be achieved by a proper restaurant with proper training. Akou (a fish of the grouper family), Hanahiratake is also delicious. ○ Ankimo, cod milt, kinkan boiled, imitation tofu, oyster simmered in shigure, celery root kinpira, shungiku sesame dressing, taro ⇒ I love the octet (//∇//) ① Ankimo: a strong flavor. Ideal for drinking. ② Cod milt: good freshness! ③ Kinkan boiled: kinkan is delicious. ④ Imitation tofu: a simple taste that brings out the flavor of the ingredients. ⑤ Oyster simmered in shigure: well-cooked without leaving the peculiar taste of oysters. ⑥ Celery root kinpira: crunchy and delicious, simple and tasty. ⑦ Shungiku sesame dressing: sesame dressing well kneaded, rich and delicious. ⑧ Taro: taro seasoned and fried. ○ Managatsuo, grilled shiitake mushrooms ⇒ It's nicely grilled. The taste is monotonous. It needs a bit more ingenuity. ○ Seigoin kabura, imitation kumquat, duck tataki ⇒ When you open the lid, you get a nice yuzu aroma. The tsumire made with duck tataki is good, but overall, it's average. ○ Horsehair crab ⇒ Horsehair crab in season now. You will eat the crab meat, uchiko, and sokoko with ginger sauce. Hmm, not impressed. There are few places that serve delicious horsehair crabs (only "Kanazawa Koide" is impressive. It's delicious no matter how many times you eat it.) ○ Meal, white rice, miso soup, jakoshansho, ginger-stewed sardines ⇒ The finale here is white rice. First, white rice, freshly cooked new rice, and the rice is sweet. But too much moisture (photo...

I love Japanese cuisine, especially kaiseki cuisine, so I have been exploring various restaurants. I visited this place for the first time last summer, recommended by an acquaintance. The chef here trained at the renowned "Wako" which is now closed, and we were a bit nervous when we visited with our family, but we were warmly welcomed. The soup had a refreshing dashi aroma, and we enjoyed the summer flavors with conger eel and small melon. The ginkgo nuts in the appetizer were perfectly seasoned and had a chewy texture. The grilled sweetfish was so delicious that we forgot to take a photo before eating it (laughs). I love the tartness of the knotweed vinegar. My son loved the minced sardine balls and devoured them eagerly. The eggplant retained its beautiful purple color and soaked up the flavors all the way through, with a subtle dashi taste. The hot kudzu cake for dessert was a pleasant surprise, crispy on the outside and chewy inside. I shared a portion with my youngest son, and they kindly served us slightly larger portions, which touched my heart even more. I would love to visit again in a different season.

Yotsuya Sanchome has many famous restaurants. The atmosphere is calm and not bustling like a downtown area. Oohara-san's restaurant is located on the second floor of a small building. The interior of the restaurant is simple. The overall dishes are also simple. It would be nice if there was a bit more color in the presentation. It was a restaurant where you could sense the honest demeanor of the owner.

When I heard the term "kaiseki", I felt a bit intimidated as I am not very formal, but I decided to give it a try. The dishes I had were: appetizer, assorted seasonal vegetables, soup with conger eel and small melon, sashimi of sea bream, yellowtail, and grilled fish, grilled ayu fish, simmered conger eel and Kyoto eggplant, fried fish cake, clear soup with vegetables, white rice, pickles, and traditional Japanese dessert. I forgot to take pictures of some dishes, but the sashimi was outstanding, especially the sea bream and yellowtail. It was a traditional Japanese cuisine made by a sincere chef.

Visited for the first time on a weekday evening in December 2014. Sat at the counter and enjoyed a course meal at a table. - Simmered Ninejo Negi and Agedashi: The aroma of the Ninejo Negi was rich and refreshing. - Sashimi of Isaki and Hirame: Served with vinegar soy sauce. The Hirame was a bit delicate, so soy sauce may be a good addition. - Steamed Tai with Turnip: Tai and turnip had a great combination and tasted delicious. - Hassun: Felt a bit lacking, but also slightly weak. - Grilled Mana Gatsuo: Impressive to have Mana Gatsuo at this price. - Simmered Scallop and Daikon: The contrast between the scallop and daikon texture was good. - Kegani: A small portion, but surprising to have Kegani served. - Rice: Prefer it a bit firmer. - Mizugashi: Enjoyed the dessert. The restaurant offers authentic Japanese cuisine at a reasonable price, but there is still room for improvement in terms of ingredient quality, atmosphere, and sake selection.

I had originally made a reservation for May, but had to cancel it. I rescheduled for the next Saturday and ended up with a reservation for July, about 2 months later. I had been looking forward to this day for so long! When I confirmed my reservation, I noticed the restaurant sign was lit up, so I went upstairs. When I got there, the owner was the only one there. There were no other customers yet. He told me to choose any seat I liked, so I chose a seat at the counter. There were only two other tables in the restaurant. The place was clean and had a calm atmosphere. During the meal, they served me roasted green tea, and even changed it a few times. [Appetizer] It was plum, not too sweet and refreshing. [Sashimi] It was hiramasato and I forgot the other one, but it had a green seaweed that was different. [Soup] When the lid was opened, a nice yuzu fragrance filled the air. The pike conger was big and delicious, with an interesting texture to the swim bladder. The broth was tasty. [Appetizer Plate] It was like a side dish for sake, but none of them were too strong in flavor. *Yuba *Dried young sardines and cucumber with sesame *Simmered fish *Dried fish *Shiroluri (probably) with bonito flakes *Simmered pumpkin *Simmered sweet potato [Grilled Fish] The big, plump sweetfish was delicious, and you could even eat the head. The vinegar sauce was a beautiful color. [Steamed Dish] The white one was fish paste somen. It tasted like kamaboko. There was simmered abalone, okra, and carrot shaped like a fish, which was cute. [Rice Dish] *Miso soup with junsai (water shield) had thick pieces that were impressive. *Plain white rice, which was satisfying. You could have seconds. *Pickles and dried baby sardines were great, with large grains of sansho pepper that added a nice kick. [Kuzu Yaki] It was a warm sweet treat, like a firmer version of warabi mochi. It had a gentle sweetness. [Matcha] The owner made matcha for me. I was so impressed! In the end, no other customers came, so it felt like a private dining experience. Thanks to that, I was able to chat a bit with the owner. Other customers had canceled due to the typhoon, which was a shame. I was completely satisfied with the generous food and hospitality. It was a truly luxurious experience, but you can't have secret girl talk with the owner around! He saw us off until we were out of sight, and I thought he was a wonderful person. I want to make an early reservation and visit again in a different season.

I will add a little explanation. Please infer various things from the image without any description. This review may be a bit harsh, as I have hesitated to write about this particular restaurant. Despite having a decent impression of the place, it was even more difficult to write about. (^-^; Therefore, I will keep this challenging review short. The restaurant is located near the popular Japanese restaurant, Kondo. There are many young people coming to Araki-cho. The restaurants I frequent, such as Ubu, Kondo, and Chawanbu, are all relatively new establishments, having been around for less than three years. It's impressive to see everyone working so hard in a competitive neighborhood. Now, about this restaurant. It is known for only accepting one group of customers per day. The reason for this becomes clear later on. The food and service are both handled by the husband and wife duo. In other words, it seems they can't handle more than one group at a time. (According to the wife) Furthermore, the wife is nearing the end of her pregnancy and will soon go on maternity leave. At that time, the husband will run the restaurant alone, only at the counter. Hearing their story, I truly admired their dedication. Now, onto the food. Unfortunately, my concerns were confirmed. (^-^; With only one group per day, and with limited customers, it becomes extremely challenging to source a variety of ingredients. On this day, it was almost entirely abalone. Abalone in almost every dish except for sashimi. I understand the circumstances. I want to support them and their efforts. However, since I am not a benefactor, if I can't genuinely enjoy the meal, I will not return. I believe the wife is currently on maternity leave. They have a good vibe, work hard, and I have high hopes for them in the future. But based on the current situation, the evaluation stands as it is. I truly hope they overcome these challenges and succeed.

A kaiseki restaurant located in the middle of Sugidaimon Street in December 2013. We made a reservation about 10 days in advance and visited the restaurant. The restaurant is located on the second floor up a narrow staircase in a building. Inside, there is one 4-person table and two 2-person tables near the entrance, and 4 counter seats at the back. We were seated at the counter seats that day. We had the 8,000 yen course menu that night. We started with a hot sake from Kyoto "Kamo Tsuru" for 900 yen. Then, we had cold sake from Fukui "Ichinotani" for 1,000 yen, and "Shimeharitsuru" for 1,000 yen. The dishes were served at our pace in the following order: - "Mukozuke" ... sashimi of medina, flounder, and yellowtail with seaweed - "Namamono" ... sea bream and king oyster mushrooms - "Hassun" ... salmon roe, mackerel sushi roll, simmered taro, candied kumquat, simmered smelt, sesame-dressed shepherd's purse - "Yakimono" ... marinated and grilled bonito and enoki mushrooms - "Nimono" ... turnip, shrimp roll, simmered kohlrabi - "Koganemochi" ... crab, ginger vinegar - "Gohan" ... white rice, miso soup, pickles, steamed oysters - "Kanmi" ... thin tea, lily root kinton All dishes were skillfully prepared to bring out the natural flavors of the ingredients, with elegant seasoning and a great balance of flavors. Especially, the soup bowl in "Namamono" was exceptionally delicious. The owner, Mr. Ohara, trained at a famous restaurant in Mejiro and mentioned that he is now at his best at 37 years old. The traditional Japanese sweet "kinton" had a refined sweetness and he expressed his desire to continue making wagashi, as he learned from the master. When asked about the crowd, he mentioned that the restaurant is almost fully booked a month in advance. Despite being open for just a year, the restaurant has already become popular, which is understandable given the value of the delicious dishes that exceed the price. We were graciously escorted to the street on the first floor by the owner, feeling grateful, and happily strolled into the alleys of Araki-cho. It is a restaurant that we look forward to visiting in the future, and one that we will continue to support.

I heard from a friend that this place was delicious, so I decided to visit during my business trip to Tokyo. The location is a bit hard to find, tucked away in an old and small building on the second floor. When you enter the restaurant, you are greeted with a luxurious Japanese atmosphere. The restaurant is not very big, with one table for 4, two tables for 2, and a 4-seat counter. Since I was dining alone, I was seated at the counter, which was clean and inviting. The restaurant only offers a set course menu for 9,000 yen, plus a 10% service charge. The courses included: - Sesame tofu: The sauce was delicious, I ended up drinking it all. A satisfying appetizer. - Sashimi: Flounder, yellowtail, and red snapper. All fresh and delicious, with the red snapper having a subtly sweet and sensual taste. - Simmered red sea bream, shimeji mushrooms, and maitake mushrooms: The red sea bream was exceptionally tasty, and the mushrooms complemented the broth well. - Hassun (assorted appetizers): Includes salmon roe and pickled mackerel. A visually appealing dish that lived up to expectations, especially the salmon roe. - Grilled barracuda: The fatty texture was amazing, and the fish was surprisingly large and delicious. - Chicken, taro, and arrowhead stew: The chicken was sweet and flavorful, and the broth was exceptional. - Rice dish: Served with saury and smelt. The rice was shiny and delicious, I even asked for seconds. - Dessert, matcha: A perfect ending to the meal, and it elevated the overall impression of the restaurant. Although the restaurant is relatively new, the chef has trained at famous establishments, and the food was satisfying. Since I was dining alone, I had the chance to chat with the chef, and his sincere and down-to-earth personality shone through. It's rare to find young chefs working hard in the traditional Japanese cuisine scene, so I hope this restaurant will eventually be recognized as a top-notch establishment.

The kaiseki cuisine served here is casual and can be enjoyed without feeling too formal. I don't know much about kaiseki cuisine, but the approximately 2-hour meal didn't feel long and was quite pleasant. Every dish, including the rice, was delicious, but the standout was the fried taro with shrimp in the appetizer course. The shrimp and taro were fried quickly, resulting in a crispy exterior and a creamy interior - absolutely delicious! The simmered dish was also tasty, with flavors that are impossible to recreate at home. The crab, a first for this year, was especially delicious, with the crab innards being a highlight. While the dishes were all excellent, I wished for a bit more surprise. The restaurant has a calm atmosphere with only a few tables, and I think the value for money is quite good. I would like to revisit for special occasions like anniversaries.

One day, I visited a restaurant with my colleagues. One of them had been there three times before. On the table, there was a beautifully decorated plate. The quality of the lacquerware was impressive, especially the Wajima lacquerware. The chopsticks were of high quality and the glass of beer was smooth and refreshing. The waitress, who seemed to be the hostess, surprised us with her knowledge about the sake. The meal was a kaiseki course, starting with appetizers and ending with sweets and matcha tea. Each dish was carefully prepared, using seasonal ingredients. The chef skillfully handled various types of fish, such as flounder, rockfish, and sea bass. The quality of the fish was outstanding, making even the simple dishes taste delicious. The restaurant surpassed our expectations and provided a memorable dining experience.

The owner of the restaurant in this area is a graduate of the famous restaurant "Wako" in Mejiro. I visited "Wako" about four times and the taste was simply amazing. Unfortunately, the owner, Mr. Takahashi, passed away over two years ago, so I can no longer experience that taste. However, I heard that Mr. Ohara, who trained at "Wako" for 12 years, opened his own restaurant in Araki-cho last June. I tried to make a reservation several times but it was always fully booked. Finally, I made a reservation a month ago with two friends, including a Chinese chef who had been there before. The restaurant had a traditional Japanese atmosphere with a counter for three and three tables, which was just the right size for a traditional Japanese dining experience. The course menu for 9,000 yen included appetizers, sashimi, a hot pot dish, a main course, side dishes, a grilled dish, a cold dish, rice, and dessert. The dishes were not overly seasoned but showed a solid and reliable culinary technique. Overall, I was satisfied with the meal, although I was disappointed with the limited selection of sake and the fact that my dislike for sashimi was not accommodated. I look forward to seeing how Mr. Ohara's cuisine evolves in the future.