Koshita

We carefully select seasonal ingredients gathered from across the country and elevate them in a multi-faceted way through our omakase course. By valuing the fundamentals of Japanese cuisine, such as dashi and cooking techniques, we create a sense of unity through the contrast of textures and flavors, highlighting the clear crunch of jellyfish and the richness of monkfish liver. We adjust our menu according to the changing seasons, weaving tension and relaxation throughout the courses, from appetizers to soup, main dishes, and finishing touches, crafting a deeply resonant experience that lingers in the heart.

With just six seats at a white wood counter, the sounds of knives, the rising aromas, and the presentation techniques fill the senses within a dignified Japanese setting. Enjoy a moment of relaxation as you entrust yourself to the carefully prepared dishes and attentive hospitality right in front of you, with ample space between seats. In this tranquil space away from the hustle and bustle, you can leisurely spend time with your important companions.

The essence of 'Kouka' lies in thoroughly refining the foundation of Japanese cuisine. By layering a unique perspective on top of that, and refreshing the menu with each season, we have consistently delivered new surprises and discoveries. The recognition from the Michelin Guide is just a milestone. Moving forward, with respect for the ingredients and a spirit of inquiry, we will continue to imbue each dish with a story.

Owner and chef. Believes in building umami through layers of texture, temperature, and aroma, based on tradition. Unexpected combinations like jellyfish and monkfish liver are logically connected to create harmony throughout the course. With only six counter seats, we value attentiveness and conversation, revising the menu with each season to present new experiences with every visit.