I am a Washoku 和食 (Japanese cuisine) lover! I worked part-time for a traditional Japanese restaurant for three years as a student here in Japan, so I enjoy learning new things about Washoku daily! Kaiseki ryori 会席料理 is a traditional Japanese multi-course haute cuisine. The presentation is impeccable, and the taste will leave you speechless as chefs try to perfect their craft for many years. It would be best to try an experience like this when you visit Japan, and let me explain why below.

This time I was invited to try a special Kaiseki dinner at Washoku Nomori Yuki, a restaurant within walking distance from Roppongi Station and very close to Tokyo Tower, in one of the most extravagant areas in town, Nishi-Azabu. Although the restaurant only opened last year in December, it was already classified by Japan Brand Collection as one of the Top 100 Restaurants in Japan! How amazing is that? You can see the proof below!

I expect the restaurant will receive a Michelin Star soon as well! Yaguchi-san, the owner and Chef opened his restaurant at a very young age, only 32 years old! Before, he worked as an apprentice at another Japanese restaurant, and his dad is also a chef. However, he did not continue the family’s business and opened his restaurant. You can watch him cooking in front of you and also chat with him. We had an insightful conversation about Washoku, and I learned many new things from him.

For example, I have always wondered why in Kaiseki cuisine, the rice and miso soup are served at the end when you are probably full after a delicious meal. I have asked around this question in many places, but Yaguchi-san’s answer was unique, and it was my first time learning that. He told me that this type of cuisine traditionally comes from Kyoto, and dinner participants used to be accompanied by a Geiko (Geisha) or Maiko (Geisha apprentice). At a dinner with a Geiko or Maiko, you will watch her beautiful dance, play games, or be entertained by their craft. So you might get hungry again by the end of the dinner, which is why rice is needed. Isn’t that an interesting story?

I attended my first Dinner with a Maiko earlier this year; it was one of my Japan Bucket List experiences, and what Yaguchi-san said makes sense to me now! I played the Konpira Fune Fune game with her for a while, which made me a little bit hungry. You can try this experience mainly in Kyoto or Kanazawa, the two main places where many Geiko and Maiko still exist.

Yaguchi-san also has a Sake sommelier certification, so my Dinner started with delicious Sake from Nara Prefecture. He can recommend what Sake works well with each dish from the course and has a great selection of Sake at his restaurant.

The menu consisted of the following dishes (8 in total)

・前菜 Zensai – Appetizer
・御椀 Owan – Soup
・向付 Mukouduke – Usually sashimi
・焼物・牛味噌すき Yakimono – Main dish Premium Japanese A5 Wagyu Beef Miso Sukiyaki
・白米 Hakumai – White rice 
・留椀 Tomewan – soup served at the end of a traditional Japanese dinner
・香物 Koumono – Pickles
・甘味2種 Amami – Dessert

Although all dishes were unique and delicious, my favorite was the main dish, the restaurant’s special dish: Premium Japanese A5 Wagyu Beef Miso Sukiyaki. The meat was so tender that it melted in my mouth! Probably the best Wagyu I have tried so far!

I loved the presentation; it was the first time I saw Sukiyaki presented like this, so I think it was also Chef’s particular input to make this presentation. Sukiyaki is usually served with a raw egg sauce, you receive the egg like this, and you have to beat it and then enjoy it with your meat. I know it might sound relatively uncommon for many foreigners. Still, usually, you don’t have to worry about eating raw eggs in Japan, especially at a nice restaurant like this one. Of course, I cannot always recommend it, and there are unfortunate cases in Japan as well, but it is a part of their culinary culture, and you might find them at many restaurants in Japan.

The miso served at the end was also very interesting, and since miso soup does not usually have a strong taste, in Kaiseki cuisine, the miso soup should not be less important than the other dishes, so a stronger one is served, for example, red miso. And finally, the dessert was also unique. Usually, these restaurants specialize in making their dishes as close to perfection as possible and do not focus on desserts so much. That is why in Kaiseki cuisine, you will often be served a simple dessert such as seasonal fruits. However, Yaguchi-san also served an exceptional dessert, refreshing frozen strawberry yogurt and caramelized raw walnuts. The raw walnuts were like the cherry on top because I grew up with two big walnut trees in my garden, so walnuts often remind me of my childhood and hometown.

And I also received a Sake lees cookie made after Yaguchi-san’s recipe to enjoy the next day with my tea or coffee.

I recommend dining at a restaurant like this to everyone visiting Japan. It is not only about the food but also a whole new learning experience. This restaurant mainly has counter seats, so you can watch the Chef up close and learn how each dish is minutiously prepared. There might be a language barrier, but many apps and devices nowadays can help you converse in Japanese. Unfortunately, it could be hard to find English speakers at such traditional places in Japan, but that should not stop you from having an experience like this.

This restaurant requires a reservation, and you can use either the Japanese website Tabelog or the phone number from their Google Maps page.

Would you like to dine here someday?

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Happy travels!