Kohaku
Tokyo, Japan
ā3 Stars
The Experience
From Michelin Guide
Japanese cuisine that bubbles with creativity and refuses to be bound by genre. Tsukuri are paired not with soy sauce but on jellied bonito stock and bitter orange. Western ingredients such as caviar and truffles intensify impact. Not wanting to be trapped by the past, Chef Koji Koizumi changes his offerings year by year, driving constantly forward in pursuit of the new. With delicate creations of subtly layered flavours, he captures the sensibility of the age.
Unique Things
From Visitor Experiences
- Chefās Unconventional Ingredient Choices: Chef Koizumi elevates traditional kaiseki by incorporating foreign ingredients such as butter, chili paste, star anise, foie gras, and trufflesārare in classic Japanese cuisine.
- No Menu Policy: Kohaku operates without a set menu; the chef designs each meal based on the freshest, peak-season ingredients available, offering a unique experience every visit.
- Gallery-Like Ambiance: The restaurantās main room is designed with wall hangings and flower displays, creating an exclusive gallery atmosphere rather than a typical fine dining setting.
Ingredient Stars
From Visitor Experiences
The most honored or signature ingredients at the Michelin three-starred restaurant Kohaku in Tokyo, under Chef Koizumi Koji, include:
Hamo (Pike Conger): This delicate sweet white fish is a summer symbol of Japanese culinary mastery. Chef Koizumi uses his exceptional knife skills to perform honegiriāprecise cuts into the tiny bones without damaging the skināresulting in tender flesh with bones intact. It is served with myoga, shiso, blanched hamo skin, and a finely sieved pickled plum gelĆ©e, accompanied by grated ginger, wasabi, and spicy daikon radish to enhance flavors.
Suppon (Snapping Turtle): Known for its high collagen content, suppon produces a rich, gelatinous broth that is silky and viscous. Chef Koizumiās turtle soup includes sweet corn, winter melon, snap peas, scallops, and tiger prawns, creating a comforting and nutrient-rich dish.
Truffles: Though not traditional in Japanese cuisine, truffles are creatively incorporated by Chef Koizumi to elevate classic dishes, adding an earthy luxury element.
Foie Gras: Another foreign ingredient used innovatively to enrich traditional Japanese dishes with a creamy, rich texture.
Chili Paste and Star Anise: These spices are employed to add unexpected depth and complexity, showcasing Chef Koizumiās avant-garde approach to kaiseki.
Chef Koizumi balances deep respect for premium Japanese seasonal produce with creative foreign elements, crafting signature dishes that are both traditional and innovative masterpieces.