Tagetsu

Hidden in a basement just off Aoyama-dori, Hideo Mochizuki's Tagetsu opened in 2013 and has carved out a loyal following of in-the-know gourmands ever since. With experience at some of the city's finest kaiseki restaurants, chef Mochizuki and his wife put a lot of thought and preparation into their dishes. It all begins with the dashi stock, made from kombu seaweed, sprinkled with homemade katsuobushi (dried bonito) flakes and cooked to form a richly aromatic mixture. Make sure to also explore the sake list, which features contributions from top Kanagawa breweries, while enjoying the pleasant, homely atmosphere.