Experience the ultimate Tsumotoshiki style aged sushi, where fish is skillfully prepared using the renowned Mr. Tsumoto fish blood removal method to enhance the aged fish flavor to the fullest.
Welcome to Kiraku, a hidden gem nestled in the charming stone-paved streets of Kagurazaka, often referred to as the “Little Kyoto” with its traces of traditional Japan.
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Dress code:
Please note that the dress code requires "smart casual" attire. Shorts, sandals, or t-shirts are not permitted. Any delay of 30 minutes or more will be treated as a same-day cancellation, incurring a 100% cancellation fee.
The eternal pursuit of any refined dining establishment is to create an unforgettable experience for its guests, something that leaves them truly moved. The source of this enchantment could lie in the exquisite cuisine, artful presentation, or impeccable hospitality where it varies for every individual.
The course dishes change every month, so the dishes below are an example of what the course could include, but you can always expect umami-rich hight quality seafood and complimentary dishes.
Steamed salmon roe with wasabi
The kyue, whose blood is drained by using the Tsumoto style, has a condensed umami and brings out the umami to the limit.
You can feel the umami unique to aging in harmony with the vinegar that tightens the skin.
Sudachi and black squid are excellent. A refreshing sweetness.
The bowl of the month could be cod to feel the flavor of the season.
Chutoro melts in your mouth even with this thickness after aging for 3 days.
The flesh is plump and sweet, and the more you chew, the more the umami will rush in.
Sea urchin warship that matches the flavor and texture of seaweed.
Plump conger eel slowly cooked in a charcoal bar
The scallops with a hidden knife are sweeter and you can enjoy this new texture.
What stands out?
The fish, meticulously treated with the Tsumoto method, undergoes different aging periods based on the timing, species, and individual characteristics. From kinmedai (splendid alfonsino) to kanpachi (amberjack) and kuromutsu (blackthroat seaperch) to saury and madai (red seabream), the aging process eliminates any lingering fishy taste while accentuating the utmost umami - creating a surprising gastronomic experience to savor.
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The masterfully crafted nigiri, accompanied by a unique red vinegar shari (rice), delicately melts in your mouth, a true testament to the chef’s expertise. For those yet to experience the wonders of aging, this is a perfect opportunity to indulge in the remarkable flavors.
Kiraku Omakase Course
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Price: ¥25,000
- Appetizer
- Tsukiji-style Nigiri
- Grilled Dish
- Nigiri
- Cold Dish
- Nigiri
- Soup
- Fresh Fruit Dessert
As the menu changes monthly, we will present only the course structure for your delightful surprise.
