Down a small alleyway at Tokyo's bustling Kagurazaka area (where the geishas used to hang), sits a discreet little restauranteur so humble that you'd hardly notice it's sign. Serving only twenty-five diners a time, I was lucky to have sneaked a 9pm slot at Kohaku a day before, a two michelin star winner that serves modern kaiseki at a very reasonable price. And with just a few days to spend at Tokyo, I've decided to go all out on a mission to break my bank. Chef Koji Koizumi's deliciously chilled starter dish of fresh sea urchin, white sesame tofu and Butterbur sauce convincingly reinforced that I had made a wise decision..

Down a small alleyway at Tokyo's bustling Kagurazaka area (where the geishas used to hang), sits a discreet little restauranteur so humble that you'd hardly notice it's sign. Serving only twenty-five diners a time, I was lucky to have sneaked a 9pm slot at Kohaku a day before, a two michelin star winner that serves modern kaiseki at a very reasonable price. And with just a few days to spend at Tokyo, I've decided to go all out on a mission to break my bank. Chef Koji Koizumi's deliciously chilled starter dish of fresh sea urchin, white sesame tofu and Butterbur sauce convincingly reinforced that I had made a wise decision.. by thepandamafia via http://bit.ly/1EQrxVO