Kutan
Tokyo, Japan
⭐2 Stars
The Experience
From Michelin Guide
Kotaro Nakashima’s twin obsessions are creativity and change. Fried items are served first, deftly paired with companionable beverages. Thin rolls of tuna are interspersed, putting his experience as a sushi chef to good use. Hot pots are filled with seasonal flavours such as pepper flowers and matsutake mushrooms, to the delight of guests. He pays close attention to temperature, aroma and texture, avoiding being a slave to convention. With a versatile and creative imagination, he is broadening the horizons of Japanese cuisine.
Unique Things
From Visitor Experiences
1. Chef's Diverse Background: The owner and chef of Kutan, Kotaro Nakajima, trained at 'Matsuhisa' in Los Angeles, bringing a diverse background to his Japanese cuisine. 2. Unique Omakase Course Menu: The restaurant offers an omakase course menu that includes dishes made with premium ingredients, such as steamed abalone imported from Kyoto and prepared for six hours to eliminate odors. 3. Michelin Star Recognition: Kutan has been recognized with 1 Michelin star in the 2019-2020 guide and 2 Michelin stars in the 2021 guide, indicating its exceptional culinary experience.
Ingredient Stars
From Visitor Experiences
["Abalone","Tuna head meat","Sake (Nihonshu)"]
Menu & Pricing
Current Offerings & Prices
Tasting Menu
- Two-Michelin-Star Japanese Restaurant: ¥48,400 (JPY)
Signature Dishes
- Steamed Abalone: Not specified