Komuro

This elegant, Michelin-starred Japanese restaurant is located in a quiet residential area. The dishes served, such as sakizuke and kobachi, represent the best of cha-kaiseki – the traditional form of cuisine based on the tea ceremony. The chef is passionate about seasonal ingredients, and his conger eel in summer and matsutake mushrooms in autumn are especially noted. Don't ignore the tableware: Komuro uses prestigious Kutaniyaki pottery made by Seika Suda, who studied with the great Rosanjin Kitaoji, as well as Kiyomizuyaki pottery. Reserve a counter seat for an even more memorable experience: the chef will explain the food as he prepares it.