Komuro

This elegant, one-Michelin-starred Japanese restaurant is located in quiet residence area. The owner was trained in a cha-kaiseki (the meal served with tea ceremonies) restaurant. The dishes served, such as sakizuke and kobachi, represent the flow of cha-kaiseki. The chef is passionate about seasonal ingredients, and his conger in summer and matsutake mushroom in autumn are especially noted. The serving dishes are worth checking out on their own: the restaurant uses prestigious Kutaniyaki pottery made by Seika Suda, who studied with Kitaoji Rosanjin, as well as Kiyomizuyaki pottery. Reserve a counter seat for an even more memorable experience: the chef will explain the food as he prepares it.