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Shinjuku

Kohaku is celebrated for its innovative kaiseki cuisine, blending traditional Japanese techniques with global influences. Guests appreciate the harmonious flavors, artistic presentation, and the chef's unique approach to seasonal ingredients. The intimate setting and attentive service further enhance the dining experience.

位于繁忙的新宿区，Kohaku是一家结合了传统日本技艺与现代创新的米其林级怀石料理餐厅。这家餐厅以其极简的日式装修风格、私密的用餐环境以及对季节性食材的巧妙运用，成为追求高端美食体验的旅行者和美食家的首选之地。

Asia

Japan

在东京新宿区隐藏着一家令人难忘的餐厅——Kohaku。这家餐厅以其独特的日式料理和温馨的氛围吸引着众多美食爱好者。无论是想体验正宗的日本风味，还是寻找一个放松的用餐场所，Kohaku都能满足你的期待。走进这里，仿佛穿越到一个充满传统与现代融合的美食世界。这里不仅提供丰富的菜单选择，还以其细腻的服务和舒适的环境赢得了众多回头客的喜爱。

Kohaku的菜单融合了传统的日本料理与现代创新，每一道菜都经过精心准备，旨在带给食客最纯粹的味觉享受。推荐尝试他们的招牌刺身拼盘，鲜美的海鲜在光滑的冰块上展现出色彩斑斓的视觉盛宴，配以特制酱油，味道鲜美令人难忘。另一道必试的菜品是炭火烤和牛，肉质鲜嫩多汁，香气四溢，令人垂涎三尺。除了美味佳肴，Kohaku还提供多款特色清酒和手工调制的鸡尾酒，为您的用餐体验增添一份独特的风味。

Kohaku不仅仅是一家普通的餐厅，它背后隐藏着丰富的文化故事。餐厅的创始人深谙日本料理的精髓，致力于将传统技艺与现代审美结合，打造出具有代表性的用餐体验。据说，厨师们在准备每一道菜时都融入了对食材的尊重和对细节的追求。餐厅的装修也融合了日本传统元素与现代简约风，营造出一个既温馨又具有艺术气息的空间。每一次用餐，都是一次文化与味觉的完美邂逅。

 这家餐厅以其融合传统与创新的日式料理闻名，提供新鲜的海鲜和特色调酒，营造出独特的用餐体验。 

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I visited Ren and Ishikawa in 2016, the experience was exceptional. Since then I have always looked forward to visit Kohaku. Due to the popularity of the establishment, and no travel during 3 years of COVID, there was no chance at all.

All of a sudden there was availability at Kohaku in 4 days, I immediately confirmed and booked a flight to Tokyo, making a dedicated trip just for Kohaku.

The exterior of the shop looked exactly the same as when I passed by 7 years ago, so no problem to locate it at all.

Appetizer is shredded melon and caviar in light creamy sauce. The refreshing and deep flavour wash away the heat of summer and gets you ready for the feast.

Then comes the deep fried Ayu fish in creamy mushroom soup. The umami and silkiness of the soup matches perfectly with the lighly crunchy Ayu with deep savory flavour.

You can learn a lot about a Japanese restaurant from the quality of it's soup. Needless to say Kohaku's soup is clear and rich without the help of any additional seasoning. The taste of the charcoal grilled conger eel just lingers in your mouth, for a very long time.

Sashimi is of course top quality, the uni soy sauce with sesame seasoning completes the tako.

Highlight of the dinner is again Ayu fish which is grilled this time, paired with sauce made of deep fried fish bone and fish organ, and sticky rice. Such deconstruction makes you enjoy the fish to the maximum in terms and flavour and texture in great harmony.

Deep fried oyster with pepper, yuzu seasoned sauce, turnip and ginger is a successful formula. It strikes me as the classical Cantonese dish oyster in clay pot, but in much more delicate flavour for good sake.

The cold noodle has a surprising chewy and al dente texture, all embraced by clear broth with delicate umami flavour. One can open a restaurant with this noodle alone and become a hit.

A perfect dinner always ends with a fabulous dessert, which is a coconut mochi this time. What a treat. If you were as lucky as I am you can even buy some back home.

Verdict: a seat in Kohaku is definitely worthy for a dedicated trip, from any part of the world. Will strive to visit again.

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This was the best experience I've ever had at any restaurant. A true 3 Michelin star experience. From the moment we entered the hosted greeted us with the utmost respect and the waitress was wonderful and courteous through the whole night, they even laughed at my bad jokes. The food was fantastic and exciting. The very first dish (charcoal grilled black throat sea perch and eggplant marinated in yuzu citrus jelly) was presented beautifully but the flavors I witnessed from that first bite was the single best bite I've ever had. There's nothing I can compare it to cause there's nothing that taste like it. It was food that forced a smile on my face and I could not get enough. I had to ask the hostess if I could lick the plate, she got me a spoon instead. I loved the chefs take on gelatin, it really opened my mind to the flavors that gelatin can bring to any dish especially his secret jelly with Kobe beef, the flavor was amazing I tasted at least 30 different flavors(I'm guessing)that made one fantastic flavor. Each of the eleven courses I had were dishes I will never forget every dish was unique and every bite was perfect. Me and my guest were barley able to talk to each other we could not focus on anything else except the food we only said a few sentences for what seemed like 30 mins cause they would bring out the next dish so quickly, we were there for 2 and a half hours and did not know so much time had passed. This was my first kaiseki experience  but it was beyond expectations the level of respect I received from the staff from the beginning and until we turned the corner of that alley way, made me feel like Japanese royalty. After we left I felt like I was floating on a cloud and in heaven I could've died happy right then and there, it worth every yen and more.
They say the best chef's will put their soul into their food and open your mind to what is possible.
My mind was opened and I tasted the chefs soul and it is something I will never forget.

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Reservation difficulty. A lot of dishes that I spent a lot of time. Too delicious!

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Marvellous dining experience; requires reservations.

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A selection of delicate dishes to delight and homely fare to warm the stomach.  The menu was peppered with rare and unique delicacies that merits this experience a try

东京新宿Kohaku日式餐厅：体验正宗日本美食

Kohaku, located in Tokyo's Kagurazaka district, is renowned for its innovative kaiseki cuisine. Chef Koji Koizumi, who became Japan's youngest three-star Michelin chef at 36 in 2015, leads the kitchen. The restaurant has maintained its three-star rating since 2016, reflecting its commitment to excellence.

琥珀：东京神乐坂的米其林星级料理传奇之旅'}]},

琥珀（Kohaku）位于东京神乐坂地区，是一间以创新怀石料理闻名的米其林星级餐厅。由厨师小泉幸司（Koji Koizumi）领衔，他于2015年成为日本最年轻的三星米其林主厨，年仅36岁。自2016年以来，琥珀一直保持着三星评级，彰显其对卓越品质的不懈追求。

琥珀不仅是东京的美食地标，更是代表了日本料理创新与传统的完美融合。其精致的怀石料理不仅满足味蕾，更体现出厨师对每一道菜的用心与艺术追求。无论是热爱美食的旅客，还是追求极致料理体验的食客，琥珀都能带来难忘的用餐记忆。

Kohaku is a culinary gem located in the heart of Kagurazaka, Shinjuku City, Tokyo, offering an exquisite journey through traditional Japanese cuisine. The restaurant features a serene atmosphere with meticulous attention to detail, serving beautifully presented dishes made from the freshest ingredients. Kohaku not only delights the palate but also immerses visitors in the enchanting essence of Japanese culture, making it a vibrant destination for food enthusiasts.

Kohaku

An exquisite kaiseki experience showcasing seasonal ingredients and the chef's inspired creations.

Chef's Tasting Course

Nestled in the heart of Kagurazaka, Shinjuku City, 

 presents an extraordinary culinary journey through traditional Japanese kaiseki with a modern twist. Renowned for its 

 masterfully curated by Chef Koji Koizumi, every dish is a celebration of exquisite flavors, refined technique, and artistic presentation.

Begin your dining experience with delicate appetizers that awaken the senses. The menu has featured delights such as refreshing shredded melon paired with luxurious caviar in a light creamy sauce, a perfect harmony that cools and excites the palate. Deep-fried Ayu fish served in a silky, umami-rich mushroom soup offers a sublime interplay of textures and flavors that set the tone for the feast ahead.

, an exquisite kaiseki experience that showcases seasonal ingredients paired with the chef's inspired creations. Signature dishes include charcoal-grilled black throat sea perch accented with yuzu citrus jelly and marinated eggplant, presenting a symphony of vibrant and unexpected flavors. Grilled Ayu fish served with a sauce crafted from deep-fried fish bones and organs alongside sticky rice exemplifies the chef’s genius in deconstructing and elevating traditional Japanese ingredients.

End your meal on a sublime note with delicate desserts like the ethereal coconut mochi, a sweet treat that balances texture and flavor with sophistication. These desserts reflect the same care and artistry found throughout the menu, offering a perfect finale to your dining experience.

Complement your meal with a curated selection of fine sake, premium wines, and carefully chosen beers. Kohaku’s beverage offerings are thoughtfully paired to enhance the umami and delicate flavors of each course, creating an immersive and balanced dining journey.

Deep-fried oyster with pepper and yuzu-seasoned sauce

 accompanied by turnip and ginger, a refined reinterpretation of a classic Cantonese dish with delicate flavor nuances.

Sashimi selection featuring top-quality seafood

 completed with uni soy sauce and sesame seasoning to enhance the natural oceanic flavors.

Cold noodles with a surprisingly chewy and al dente texture

 served in a clear broth infused with delicate umami, a standout dish with potential to be a signature on its own.

探索东京新宿区神乐坂的光辉——高档美食体验，迷人街景和独特文化，快来享受难忘的用餐之旅！

Kohaku: Authentic Japanese Dining in Shinjuku

Shinjuku City Municipality

A multi-course meal crafted with seasonal ingredients, offering a harmonious blend of traditional and modern Japanese cuisine.

探索东京新宿的顶级日式美食体验——琥珀餐厅

Located in the charming Kagurazaka neighborhood of Shinjuku City, Tokyo, Kohaku is a distinguished restaurant celebrated for its innovative kaiseki cuisine. With a consistent three Michelin-star rating since 2016, it offers a unique blend of traditional and modern culinary techniques. The intimate dining atmosphere and meticulous attention to detail make it a must-visit for food enthusiasts and travelers alike.

Innovative kaiseki cuisine blending traditional and modern elements.

Use of seasonal and high-quality ingredients.

Consistent three Michelin-star rating since 2016.

High price point may be prohibitive for some diners.

Limited seating capacity requiring early reservations.

Fixed tasting menu may not accommodate all dietary restrictions.

Kohaku is perfect for special occasions, romantic dinners, and culinary enthusiasts seeking an unforgettable dining experience.

Reservations are highly recommended due to limited seating.

The restaurant serves a fixed tasting menu that changes seasonally.

Kohaku stands out as a premier dining destination in Tokyo, offering a remarkable culinary experience that is both artistic and flavorful. With its commitment to quality and innovation, it promises to leave a lasting impression on all who dine there.

Tokyo

虎白

There is no english sign outside so look up the Japanese kanji for Kohaku before coming here to not get lost. We booked reservations for Kohaku because of the three-michelin star rating that it received and wanted to have a nice "kaiseki" option of dining instead of the typical sushi omakase that most people drop their $300 on here in Japan. What caught my eye was actually how young Chef Koji was, made me respect him all the more for achieving such a high honor compared to the age group of other 3-star winners around the world. Tbh though I don't really know much about that world anyway; I just wanted to eat quality Japanese dishes. And that I did. The 10 items on the menu were practically flawlessly done. At times I had to reason to myself that I just wasn't high-class enough to fully appreciate certain pairings and just took it as it was, delicious. 1st dish, queen crab soup with turnip, was a warm and inviting intro to the menu as it was quite chilly that night. Our 2nd dish was the deep-fried snapper and ginkgo nut with homemade star anise salt. The star anise salt was a great idea; well, spiced salts are new to me and so that's something I'd consider taking home to use in my own dishes. Didn't really understand the ginkgo nut part. 3rd dish was the codfish milt on sticky rice with white truffle. I'd have to let the waitress know that she shouldn't say this is like risotto (the description is already accurate as is). Look up milt on google btw. Despite your discovery, it was a pretty decent dish. 4th dish was the snow crab dumpling. THIS was pretty damn good. They called it a dumpling but it was really an almost airy and collapsible-in-your-mouth crab mixture. Words are hard to describe it but it was very sweet, light, and delicious. Super great dish. 5th dish was their signature. The fish was flounder but of course it's seasonally changd here. There's monkfish liver and "secret jelly" in this dish to go with the fish itself. Refreshing to say the least. The jelly has a citrusy flavor that's very bright. 6th dish was the grilled turtle and burdock. Didn't understand the burdock part but damn was that turtle piece tasty. 7th dish was Japanese prawn on potato. Sort of a forgettable dish. 8th dish was wild duck and mashed fried lotus roots in hot broth. This was the winner for me. Duck was beautifully seasoned and cooked. The deep fried mashed lotus cube was quite a delicious bite as well. Soup was nice and clean. 9th dish was the rice with grilled kinme snapper. I don't know if I missed something but all I got was a sliver of the snapper skin. I don't know if the fish was mashed and mixed into the rice but I couldn't find sizable chunks of it anywhere. I forgot to take a picture, but the chef comes out and presents the bowl itself beforehand to show how glorious is (and you can see all the fishies there). So where did all the fish go if almost none of it got in my bowl :( 10th dish was a nice pudding dessert with a dope rum jelly. Really refreshing. I don't really want to go in depth on each dish because there was just so many, but to summarize everything, the whole meal revolved around being light and refreshing. If that was the goal, then Chef Koji did well. Service at the restaurant was of course outstanding. For one, you're in Japan, and two, it's a 3-starred restaurant. Waittress/hostess had excellent English and was very warm and accommodating. The chefs walking around the dining room were also quick and kind and did their best to answer my dumb questions (I didn't know shiso flowers were a thing!!). In addition, you can ask for another helping of the 9th dish if you're still hungry (you likely won't be), and they even packed us extra in onigiri form (albeit it was still mainly just rice LOL). Overall, I just wasn't blown away with my experience. My expectations may have been too high, but only 2-3 dishes were great, 1 was amazing, most of the rest were good, and the last one forgettable. I can't wholeheartedly say this was a must-go experience. I still left happy though. 8/10, would recommend to a friend but would NOT come again, in contrast to my typical comment of saying I would come again at this level of a rating. I'm almost always motivated by the dishes themselves and the price point when it comes to returning to a restaurant. At $300 I don't really think it's worth it, and I have a hard time justifying coming back when I wasn't absolutely blown away. That being said, The place deserves at least a 4 star rating given what they did serve and the level of service that they provided.

I had the pleasure of dining here with 3 other friends, thanks to an acquaintance helping us with reservations. Our reservations were for 6:00pm on a Wed night but we arrived to Iidabashi Station at about 5:30pm. The restaurant is tucked away in an alleyway, about 10 minutes away from the station by foot. The area it's located in, Kagurazaka, is a very quaint, beautiful part of Tokyo that has many boutique type restaurants and bars. Don't be surprised if you come across women walking around wearing yukatas (casual version of a kimono). The outside of the restaurant is very unassuming, pristine, and quite exquisite. As you enter through door, you naturally get a feeling that you are in for a special experience. Upon entering, you are greeted immediately by women who are wearing the aforementioned yukata. We entered in right at 6pm and were seated in a corner table. There's a counter that seats about 6 people, and the room next to it has a handful of tables. The restaurant itself is not that big and has limited seating. I was expecting a private room, but never once were we uncomfortable at our table for 4. You can faintly hear others speaking around you, but it was never a disruption to our meal. We had 2 pleasant lady servers who took care of our table. The service of the two of them were excellent as they were always quick to fill our cups with either sake or water, but were never overbearing. My favorite thing about the service was the joy and smiles they flashed when explaining each dish to us - their excitement and joy for us to try the food was contagious. A menu in both English and Japanese was given to us. The first dish came out in a timely manner after we had sat and made ourselves comfortable. We had 9 dishes total (including dessert), along with a bottle of "Hiroki" sake. The timing of each dish was on point - never feeling rushed, yet giving us enough time to savor and enjoy the dish we had just finished. The dishes we had, in order: 1. Broiled Conger Eel and Eggplant topped with Grated Yam 2. Deep Fried Eel and Ginkgo Nuts garnished Pasted Plum and Homemade Blended Salt 3. Hand Rolled Grilled Black-Throat Sea Perch on Sticky Rice 4. Tile Fish Dumpling in Clear Soup 5. Spanish Mackerel with Chef's Secret Jelly 6. Charcoal-Grilled Kinme Snapper and Fried Mashed Onion 7. Minced Japanese Beef (wagyu) and Shiitake Mushroom 8. Simmered Butterfish and Japanese Turnip 9. Steamed Rice with Japanese Salmon, Pickled Vegetables, and Miso Soup 10. Green Tea Mousse and Caramel Soup with Brandy Sherbert Without analyzing each and every dish, the favorites of the night were #2, #6, #7, and #8. The salmon roe (ikura) that came out with the last dish was the best I ever had - so clean and natural tasting. All the dishes were on the lighter side, nothing too bold or overpowering. The protein in each dish shined with just the right accompaniment with the vegetables and sauces/broth. 9 dishes + 1 dessert did not sound like a lot at first, but we left with our stomachs full. The chef, the young and acclaimed Mr. Koizumi, came by the table for dish #9, holding and showing us the steamed rice dish before it was cooked. He also thanked us and made sure everything was to our satisfaction. The total bill came out to about 99,000 yen (~$940 USD). It was money well spent and an experience to remember. Thank you to Chef Koizumi and his wonderful staff for an excellent meal.

Inspiring kaiseki and evening. Reflective of their reverence for the natural state with minimal manipulation to be as close to how nature intended each component to be. Subtle flavors blossom and are revealed gradually. Conger eel dumpling in clear broth would be an appropriate example with a small piece of yuzu rind as a nice surprise. Higan daiginjo as recommended paired really well with everything and the black sugar shochu added a satisfying complementary deep mellow note. Staff and chef were attentive and very personable. Leftover fugu fried rice was transformed into onigiris to go which was a welcome treat. Subtle, uncomplicated, inspiring and memorable.

A few things to know in advance: this place is run by Koji Koizumi (a young chef all-star), but it is owned by the extremely accomplished Hideki Ishikawa (featured in Lutz Hachmeister's documentary Three Stars; worth a watch). Also, Kohaku is Japan's newest 3-star- it was just awarded the 3rd star in 2016, so they still have something to prove, unlike some of the other Japanese 3-stars which are quite comfortable resting on their laurels (*cough* Jiro *cough*). The restaurant has a gorgeous, understated interior and a look that seamlessly blends modern and traditional- lots of smooth blond wood, a beautiful chef's counter, and subtle ceramic decoration that keeps things simple. A really pleasant and relaxing space. Think Ikea meets Zen Garden. Service is very good, but be aware that almost no English is spoken. Like, literally almost zero- maybe "hello." So, bring a Japanese-speaking buddy or be prepared to keep yourself(ves) entertained. I did notice that things slowed way down towards the middle of the meal- the kitchen is working to serve both the diners at the counter as well as a large number of private rooms, so they occasionally would get slammed. The food was totally and transcendently excellent- this is roughly as good as Japanese Kaiseki/Seafood gets, and that's really saying a lot. For a dorky, course-by-course description, check this out: ow.ly/4mUXco I visited nearly every Michelin 3-Star restaurant on a two-week journey through Japan; this is one of very few that I plan to return to for the sheer joy of the experience.

Though hard to book, I was lucky to have a chance to try out the course dinner at Kohaku. . It took some frantic calls, but we managed to get a booking at Kohaku, but only barely - they could only seat us a 9:00pm. (Lesson learned, reserve your dinners early folks!) Located off the main street of Kagurazaka, the facade of Kohaku is simple and not difficult to find. The dining room is well lit and the atmosphere is subdued, but in a welcoming way. When we first entered, we were greeted by our waitress who proceeded to seat us after a short wait. The service was friendly and the staff were able to explain the dishes in English and Japanese with no problem. Now, onto the food... 1. Sesame Tofu with Sea Urchin and wasabi flowers in dashi I really liked this dish, the sesame and sea urchin balanced out really nicely and the dashi pulled everything together. The addition of the wasabi leaves and baby perilla added a nice shot of flavor as well. 2. Broad Beans and Hamaguri with Star Anise Salt Beans and Hamaguri were lightly powdered then deep fried (Potato starch?) Served with a salt which has star anise ground in it. Since it is not traditionally used in Japanese cooking, I am glad that there was only a slight hint of star anise - which played well with the sweetness of the clams and beans. 3. Fugu with truffles, sticky rice and cream This dish was okay for me, everything came together nicely and it could have been a spectacular dish, but it was missing that last "push". I felt it needed a bit more body from something like some white miso or yuzu kosho to add a touch more saltiness and body to the entire dish. Also, this tasted decidedly more "western" in comparison to the other dishes of the evening. 4. Conger eel cake with baby turnips in broth This was nice to have after the creaminess of the last dish. The cake was light and springy, the radish picked early enough so it was sweet rather than peppery and the light seafood broth really help to clean the palate of any residual flavors. Lovely dish. 5. Torched red snapper with dashi jelly Another delicious dish. The snapper skin was broiled with a blowtorch to impart a smokey char to the entire filet before it was sliced and topped with jelly scallions and myoga. Simple clean flavors which went down very nicely. 6. Kinki on a bed of brocolli rabe, myoga and seri Grilled Kinki was served warm while the brocolli rab, myoga and seri wer poached in some broth and served cold. Since kinki has a firm, sweet white flesh, this simple preparation was more than enough. The vegetables were refreshing with no hints of bitterness. 7. Deep Fried Sea Bream with spring bamboo shoots, celery and grated radishes. This dish was a good combination of textures and flavor. Not much else to say about it. 8. Abalone with a sauce of its innards, umeboshi and wasabi flowers. I love abalone. Especially when it is steamed slowly then sliced like this. The sweetness and tenderness only needs to be accented by a touch of acidity to brighten the dish up, which was superbly done with the umeboshi and innards sauce. I honestly wish I had a trough full of this to snack on. 9. Rice that was made with roasted black rockfish, scallions and mitsuba. Seaweed and mushroom soup. This was the closing dish to our meal before dessert and it did not disappoint. The rice was cooked with the roasted rockfish and a savory broth, imparting it with a wonderful aroma and flavor. Fresh scallions and mitsuba were scattered gernerously on top and mixed in at the last minute adding a wonderful grassy and fresh aroma to the entire dish. This was served with a side of Japanese pickles and a briny seaweed and mushroom soup. The rice definitely was a wonderful closure to a stellar meal. 10.Soy Sauce ice cream with jelly and yuba chips, almonds and sherry sauce. To be honest, I could have done without the ice cream, but that is purely for personal reasons. The ice cream was nice, not overly sweet and had a nice variety of flavors and textures. Who knew soy and sherry would work out pretty well. It was small enough to be a nice cooling dessert after the meal. The total came out to about 20,000 Yen per person including alcohol. Not only that, the rice that we couldn't finish was made into nice little rice balls for us to take home and snack on later. Overall a satisfying meal from a very friendly chef and waitstaff, definitely recommended for those who want some kaiseki in a relaxed atmosphere. After the waitress and chef came to the door to show us out, we proceeded to walk home satisfied and happy.

A very fantastic Friday night experience. Reserved the table a month in advance. Very hard to book but it deserves. Nice food nice environment and nice staffs. If you are a fan of traditional Japanese food, go and try it!

very nice restaurant，wonderful food，wonderful service，truffle cream sauce is amazing，crab soap with tofu skin is so delicious，especially the local sparkling wine，very fruity and tasty

Experience exquisite Kaiseki cuisine at Kohaku in Kagurazaka, Tokyo, led by Japan's youngest 3-star Michelin chef. Book your culinary journey now!

Kohaku Tokyo Kagurazaka - 3-Star Michelin Kaiseki Experience

Enjoy innovative Japanese cuisine at Kohaku in Kagurazaka, Tokyo. Renowned for seasonal ingredients and elegant atmosphere. Reserve your table today!

Discover Kohaku Tokyo Kagurazaka - Michelin Starred Dining

Dine at Kohaku in Tokyo’s Kagurazaka, a celebrated 3-star Michelin restaurant offering a blend of tradition and modern elegance. Book your unforgettable meal now.

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