This entry was posted in Japan- Restaurants and tagged ainame  black truffle zosui rice  Chef Koji Koizumi  Food  fried ayu  hairy crab kegani  hamo  himetake  Ishikawa  Japan  junsai  Kagurazaka  kaiseki  Kohaku  mizunasu  nouveau kaiseki  restaurant  rum bavarois  ryotei  sake steamed abalone  sakura ebi  sherry sorbet  somen noodle in white miso  suppon turtle soup  temari sushi caviar  Tokyo  ume gelee  uni in shell with diced cucumbers  wagyu corn rice bowl  Yubari melon soup  yuzu gelee by tomostyle