1/10

NK

Name: NK
Address: Tokyo, Shinjuku City, Kagurazaka, 5 Chome−37 相良ビル 1F, Shinjuku-ku, Tokyo, JP
Telephone: +815031385225
Price range: JPY 50,000
Rating: 4.39

4.39

（6 reviews）

JPY 50,000

Kaiseki

Shinjuku-ku, Tokyo, Japan

1

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Latest Information

Reservations

Reservation agent service not available

Cuisine

Budget

JPY 50,000

Hours

Address

Nearby stations

0.31km from Ushigomekagurazaka station0.50km from Kagurazaka station0.54km from Iidabashi station

Facilities

No parking

No washlet

No barrier-free

No Wi-Fi

No power

Payment methods

Credit cards accepted(VISA, Master, JCB, AMEX, and Diners)

A Wonderland of Refined Cuisine Beyond Genres

NK is a restaurant that offers unique dishes skillfully incorporating the essence of French and Chinese cuisine while being rooted in the spirit of Japanese food. Chef Kakutani's creativity shines through in the dishes, maximizing the natural flavors of the ingredients and providing new sensations with each visit. Using carefully selected ingredients, the restaurant exudes a genuine hospitality that is truly one-of-a-kind. It's a place where you can enjoy the evolution of cuisine with every visit, offering a singular and unparalleled experience.

Ratings

4.39（6 reviews）

4.5~5.0

3.5~4.4

2.5~3.4

1.0~2.4

Food

4.15

Service

4.15

Ambience

4.15

Value

3.75

Reviews

にゃんこ先生

@arisa3612

Japan

Jul 24, 2025

4.0

Food

4

Service

4

Ambience

4

Value

4

Visited time: 7, 2025 Lunch

Price per person: JPY 50,000

A continuous stream of “unexpected deliciousness.” I’ve never felt so convinced, haha. Rather than traditional Japanese cuisine, I felt it was more like French-inspired creative cooking. From start to finish, it was truly enjoyable with its innovative structure. This is not something that can be categorized; it’s simply “Mr. Sumiya’s cuisine.” That day, people enchanted by Mr. Sumiya were happily eating at the counter, and we all enjoyed a wonderful atmosphere together. The course was an omakase (chef's choice) course only. The “first soup” was a corn dashi soup served in a wine glass with plenty of shaved truffles. It started with a fragrant cup. The “fried clams” were also delicious—definitely not greasy, and combined with the clam dashi sauce, it was light. I was happy to see “winter melon soup” since I love winter melon. It was a consomme with sweet shrimp. The “caviar pasta” was piled high with plenty of Osetra caviar. The “shark fin” was undoubtedly exquisite. I also liked the grilled shiitake mushrooms served alongside. Today’s fish was kinmedai (golden eye snapper). It was served in a bonito dashi flavored with Shaoxing wine, topped with a generous amount of Kujo green onions. The “beef tenderloin” was also delicious. The meal concluded with “whale dashi salt ramen,” and dessert was “watermelon and salt jelly.” It was a perfect course for summer, full of energy. Thank you for the wonderful meal! ♡ A continuous stream of “unexpected deliciousness” made this an unforgettable and moving dining experience. Rather than traditional Japanese cuisine, it felt more like French-inspired creative cooking—fresh, exciting, and enjoyable from start to finish. It’s not something that fits into a specific genre; it’s simply “Mr. Sumiya’s cuisine.” That evening, the counter was filled with smiling guests enchanted by his food, and the entire space overflowed with happiness.