Kikunoi Akasaka

Food was exceptional as a traditional keiseki but the service was underwhelming to say the least. As tourists who do not speak Japanese, we expected a better service from a 2 star Michelin restaurant where each course will be explained thoroughly on what it's made and how to eat it. I think the staff tried their best to explain in English but they could have explained better to us in English compared to how they have explained to local guests.

Good experience trying kaiseki in Tokyo. I heard that it's another branch of the original 3* Michelin restaurant in Kyoto. The food was very delicate and well-prepared. Presentation was beautiful except the mango dessert, which was just a bowl with a dollop of sorbet. I felt like they could do more especially with how nice everything else was. My favorite dishes were the tuna and clam soup. The atmosphere was classy and quiet, with good pacing between courses.

Truly exceptional. Every dish is uniquely crafted, showcasing both technical mastery and deep respect for seasonality. Standouts included the grilled snow crab and grilled fugu milt, each executed with remarkable finesse and balance. The hassun course was particularly memorable—visually stunning. Arguably one of the best kaiseki experiences in Tokyo.

The service is completely off the charts. Chefs did an awesome job describing dishes in English (because I can’t speak Japanese) and that is worth it already. Food is amazing. All 8 courses we had were fantastic, unique and special. Things assambles and prepared like we hadn’t tried before. Those sweetfish were terrific. I wouldn’t miss it at all if I have a chance to book it again. Ooh and the salt lemon ice cream…

A truly beautiful space with an outstanding and talented staff. Everyone was so lovely and flexible. We rudely arrived late and they could not have been more kind to us. Unfortunately, despite all the food being excellently prepared, the taste simply missed the target for us outside of the delicious uni and caviar starter which was truly excellent. Perhaps too experimental might be the best way to describe the reason the flavors did not appeal to us.