Traditional Japanese cuisine can certainly delight the senses especially when authentic flavours are delivered while traditional cooking methods were inherited, used and mastered, not only bringing the most visually stunning presentation to impress but also the meticulousness of culinary know-how to admire. Then, a true satisfying dining experience is assured.
The restaurant is set in a classic, modern and contemporary Japanese design, with clean lines and plenty of wood used for a substantial and sleek ambience and segmented dining depending on your preferred point of interest and while some of the seats are limited especially the Sushi, Tempura and Teppanyaki dining areas.
When choosing one of the four areas in which to enjoy the true essence of traditional yet contemporary Japanese cuisine, we settled on the Kaiseki area, but with a special menu arranged as a special exception in order to savour all different styles of the already infamous cuisine, which is subject to availability and on request. Our seats were at a long bench table top facing the magnificent glittering Shinjuku below and beyond which we never got any dull moment marveling at while sipping some good Ruinart Blanc de Blancs French Champagne.
<Assorted Appetizers>
Four different appetizers presented on a lacquer tray in special stoneware began with Foie Gras, Egg Custard & Grated Cauliflower - The chawanmushi egg custard was deliciously silky smooth, like touching a silken thread in a river with a comfort flavour that you wished was a bigger portion and the foie gras was relatively aromatic, light in texture. The beautifully grated cauliflower was also quite flavoursome.
Lotus Root Mochi & Mushroom Kudzu
The lotus roots offered the crunchiness texture stuffed into the creamy mochi which made a palatable sense on first bite to finish leaving you wanting more.
Snow Crab, Cucumber & Sudachi Citrus Vinegar Jelly
The snow crab was a little fishy for us despite the sudachi Japanese lime was added among other ingredients creating a tartness to offset the richness of the crab meat, but for seafood lovers a delight for sure.
The snow crab was a little fishy for us despite the sudachi Japanese lime was added among other ingredients creating a tartness to offset the richness of the crab meat, but for seafood lovers a delight for sure.
Blowfish (Fugu) & Blowfish Skin Salad
It was surprisingly enjoyable derived from its very clean flavours. The shiso added a certain piquancy and minty flavour that elevated this dish. We had survived not being “poisoned” from the Fugu in order for us to enjoy our dinner for what is yet to come.
<Soup>
The tilefish was tender, smooth and fresh with a hint of yuzu flavour and the seaweed from the Hamana brackish lagoon in Shizuoka Prefecture gave a different composition for the palate. The clear broth was quite clean in flavour and the turnip soaked up the flavours from the broth which was equally enjoyable, so a harmony of flavours and heart warming soup that we very much appreciated on the palate.
<Sashimi>
Bonito is a medium sized ray fish which is part of the mackerel and butterfly kingfish family or Skipjack tuna. Three reasonable slices of sashimi were served with soy sauce and wasabi. It was thick cut and of a very firm flesh that had no fishy flavour and the shiso leaf was the perfect foil for such a dish and a great palate cleanser.
<Teppanyaki>
The wagyu loin from Kazusa in Chiba Prefecture was served with seasonal vegetables such as eggplant, pumpkin and shitake mushroom stunningly presented on a ceramic plate with a floral design in a distinctive Japanoise style. The quality A5-ranked Kazusa wagyu is well known for its tender, well-marbled meat and we were loving it with a flavour and texture that was incredibly delightful, well complimented by the condiments - soy sauce with salt, pepper and wasabi were also to be enjoyed in small measures with the beef to give a certain piquancy.
<Sashimi>
Bonito is a medium sized ray fish which is part of the mackerel and butterfly kingfish family or Skipjack tuna. Three reasonable slices of sashimi were served with soy sauce and wasabi. It was thick cut and of a very firm flesh that had no fishy flavour and the shiso leaf was the perfect foil for such a dish and a great palate cleanser.
<Teppanyaki>
The wagyu loin from Kazusa in Chiba Prefecture was served with seasonal vegetables such as eggplant, pumpkin and shitake mushroom stunningly presented on a ceramic plate with a floral design in a distinctive Japanoise style. The quality A5-ranked Kazusa wagyu is well known for its tender, well-marbled meat and we were loving it with a flavour and texture that was incredibly delightful, well complimented by the condiments - soy sauce with salt, pepper and wasabi were also to be enjoyed in small measures with the beef to give a certain piquancy.
<Tempura>
Nicely presented but unfortunately, after the first bite we realized that all of the tempura assortments - prawn, sand borer, Maitake mushroom, sweet potato & Shishito chili pepper has a lack of crispiness with plentiful oil soaked on the paper, not at a quality standard of tempura dish that we were expecting.
Nicely presented but unfortunately, after the first bite we realized that all of the tempura assortments - prawn, sand borer, Maitake mushroom, sweet potato & Shishito chili pepper has a lack of crispiness with plentiful oil soaked on the paper, not at a quality standard of tempura dish that we were expecting.
<Simmered>
This mini “nabe” dish consisted of the the incredibly tender and soft Akaushi “red wagyu” beef loin known for its beautifully beefy flavour that was quite enjoyable, cooked alongside with the round Shogoin daikon, bamboo shoot, greens & barley Kudzu. The vegetables were meant to be a highlight as much as the beef, but the daikon was not cooked enough and tasted quite bitter instead of a mild, sweet and tender flavour.
This mini “nabe” dish consisted of the the incredibly tender and soft Akaushi “red wagyu” beef loin known for its beautifully beefy flavour that was quite enjoyable, cooked alongside with the round Shogoin daikon, bamboo shoot, greens & barley Kudzu. The vegetables were meant to be a highlight as much as the beef, but the daikon was not cooked enough and tasted quite bitter instead of a mild, sweet and tender flavour.
<Rice>
This limited catch of pacific Kobako snow crab from Ishikawa Prefecture was suppose to be a winter delicacy in Japan due to its ’little jewel box” shape filled with juicy orange roe for its sweet meat and intense flavour but turned out to be very fishy sitting on a bed of moist and lukewarm rice that we didn’t enjoy at all, so this was sent back to the kitchen. Japanese rice has always surprised and delighted everyone including us when it was justifiably done right but tonight it was not at the right temperature and we did not expect such a disappointing delivery.
This limited catch of pacific Kobako snow crab from Ishikawa Prefecture was suppose to be a winter delicacy in Japan due to its ’little jewel box” shape filled with juicy orange roe for its sweet meat and intense flavour but turned out to be very fishy sitting on a bed of moist and lukewarm rice that we didn’t enjoy at all, so this was sent back to the kitchen. Japanese rice has always surprised and delighted everyone including us when it was justifiably done right but tonight it was not at the right temperature and we did not expect such a disappointing delivery.
<Dessert>
The pear blancmange was tasty, but of a banquet quality, while the Warabi mochi was equally tasty but made no particular impression. A slice of melon was accompanying the dessert but was not cut properly or thorough and we could not enjoy a slice without difficulty.
The service sequence somehow wasn’t working, as there was a bit of a delay with the arrival of the tempura, although as we had courses coming from all the different sections for this specially tailored menu that may have contributed to this delay, but we would rather they under promise and over deliver instead. That aside, the service was rather robotic and a few missteps along the way, not enough consistency in the execution of each dish, from the kitchen to the table.
Looking at the number of courses, only half of the dinner was memorable, with the other half variable. While fresh top-notch ingredients and skillful chefs are frequently praised, high price point and food authenticity are to be expected in this calibre of dining for a memorable upscale dining experience. We love to think that it was a curated journey for the senses, where each venue offers a distinct experience reflecting Japanese’s culinary richness yet we couldn’t find the niche. If we look at it from a perspective of personal taste to dine up high for haute Japanese cuisine, then maybe other diners may have a different opinion, but only you can be the judge of that!
Tried & Tested:
Location: 4/5
Design & Decor: 4/5
Food & Beverage: 3.5/5
Service: 3.5/5
Value For Money: 3.5/5
Experience: 4/5
Design & Decor: 4/5
Food & Beverage: 3.5/5
Service: 3.5/5
Value For Money: 3.5/5
Experience: 4/5
THINOKIZAKA The Ritz-Carlton Tokyo
Tokyo Midtown, 9-7-1,
Akasaka, Minato City,
Tokyo, Japan
Tel: +81 3 6434 8711Reviews are based on actual day of visit and experience. mylifestylenews reserves the right of final decision in case of any disputes. All images are photographed by mylifestylenews team without any photoshop enhancement and are the property owned by mylifestylenews unless otherwise stated.
