John Ikejiri

The experience at John feels special from the moment you walk through the door. Guests are welcomed by a serene, ocean-inspired entrance before transitioning into the restaurant’s cave-like space, anchored by a striking 400kg magma stone from Miyagi prefecture. Unlike many dessert omakase spots that offer only counter seating, John has proper tables and chairs, creating a more intimate, restaurant-like atmosphere. 

In line with its ‘journey of taste’ concept, each guest is presented with a passport-style menu introducing John’s ‘travelling companions’ – the suppliers and artisans behind the monthly creations. Presented by chef-owner Masamine Yoshimura, the tasting includes around 16 dishes, combining sweet courses with savoury interludes. The progression unfolds like a voyage, encouraging diners to explore new flavour combinations and textures, alongside optional alcoholic or non-alcoholic pairings designed to enhance each dish.

The menu changes monthly to reflect the best seasonal produce. During our late-winter visit, strawberries and citrus were the spotlight, showcased in inventive ways that went beyond the familiar. Blood orange and hassaku were paired with a chilled fermented dill soup, a savoury accent that sharpened the fruit’s natural sweetness. Strawberries appeared in a delicate langue de chat shell filled with fermented yoghurt cream, and finished with fragrant sansho oil and a dusting of beet powder.

The omakase comes with six drinks – wines for the alcoholic pairing, or housemade kombuchas and non-alcoholic spirits. Many of the spirits are displayed along the walls alongside John’s fermented syrups and teas, which are frequently incorporated into the dishes themselves.

Dessert omakase start at ¥16,500 with two seatings offered daily at 3pm and 7pm (reservations available from the first day of the previous month). Once a week, John also opens as a walk-in café, serving smaller desserts like parfaits alongside brunch dishes such as French toast at a more accessible price point.