Tanimoto

Amid the refinement of a dignified tea arbour, the chef cooks with sincere devotion. His attentiveness derives from his early work at a ryotei, where he was a doorman in charge of footwear   . Tanimoto’s forte is charcoal grilling, preparing each ingredient with the strictest attention. The meal ends with a generous lineup of various rice dishes including, white rice, takikomi-gohan and chazuke, followed by tea poured by the chef himself. The spirit of graceful service brings satisfaction to the depths of the soul.

Charcoal Grilling Expertise

• Chef Tanimoto specializes in charcoal grilling, showcasing a meticulous approach to preparing each ingredient with utmost care.

Personal Touch in Service

• The chef personally pours tea for guests at the end of the meal, enhancing the dining experience with a touch of warmth and hospitality.

Serene Atmosphere with Traditional Aesthetics

• The restaurant features an all-counter seating arrangement, allowing diners to observe the chef's skills closely, complemented by a calming environment filled with selected flowers and the subtle scent of incense.

Signature Ingredients

• Sea bream (Tai): Sourced seasonally from Japanese waters; a centerpiece in Tanimoto's kaiseki, often featured as steamed tai that preserves delicate sweetness; prepared with gentle steaming and minimal seasoning to let the fish's natural flavors shine; elegantly paired with seasonal accompaniments such as lotus root.
• Wild sweetfish (Ayu): A key seasonal highlight used in the nine-dish course; sourced locally in season; prepared to showcase its light, clean sweetness, typically grilled or lightly simmered to retain delicate texture.
• Conger eel (Anago): A recurring component in simmered or grilled courses; selected for deep, refined flavor; slow-cooked to achieve tender texture and natural richness.
• Crab: Employed for its distinct briny sweetness; used in select dishes to provide umami depth while keeping seasoning restrained to highlight the crab meat's quality.
• Lotus root (Renkon): Crisp, earthy root used in dishes such as lotus root with rice; sourced seasonally; sliced or lightly cooked to maintain crunch and provide textural balance against other courses.
• Seasonal vegetables and seafood: The restaurant emphasizes sourcing seasonal ingredients from regional Japan; these ingredients are crafted with simple, refined techniques to maximize natural flavors across sashimi, grilling, and simmered preparations.

Tasting Menu Options (Tanimoto, Tokyo)

• Standard Kaiseki (9 dishes) – ¥10,000
• Taniimoto Omakase Course – ¥15,000
• 11,000 JPY Course – ¥11,000
• Lunch Kaiseki – ¥5,000
• Dinner Kaiseki – ¥10,000