Seated at the counter, we could watch each dish being made and served just in front of us. Sometimes, the chef cuts and slices a fish on a cutting board across the counter. It is fun to watch several chefs work hard in a narrow kitchen.

One thing I like most in Japanese cuisine is its presentation. In October, they serve dishes in an autumn style, using leaves or wood to add an autumnal atmosphere. Several tiny dishes, served on small plates, feast our eyes and palates.

Dashi is a foundation of Japanese cuisine. They prepare dashi soup from fish, chicken, vegetables, or seaweed. They carefully select dashi that best matches the ingredients. They believe this is an important step in creating the best flavor and taste.

Today, we ordered KAGOMORI GOZEN, a set menu in a bamboo box. JPY3,300. It included sashimi slices, grilled fish, vegetable side dish, simmered dish, pickles, miso soup, and mixed rice. Dessert and green tea.

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CHISOU
Okuzumi building, B1
1-26-4Jiyugaoka, Megurocku, Tokyo