Kaiseki Komuro - Shinjuku City

It's a genius with a taste that's always more than it looks.

Regular customers and non-celebrity customers are uncomfortable. The shopkeeper just talks to celebrity customers. Before the move, long ago, 20 years ago, it was a good show.

When I was watching a TV program, this shop was introduced and it looked delicious, so at dinner I will go. Books and dialogues written by her husband, Mr. Komuro (Satoru Udagawa, "Cooker's Breakthrough Power") When I read it, I want to provide customers with "real" ingredients, and I want to provide truly delicious food. The idea is the basis of the master, and the quest for "genuine" is the delicious food of "Komuro". First of all, I felt that it was in shape. Recently, Mr. Komuro's homepage has been updated, and what kind of dishes are offered monthly Can be confirmed in the photo, so it is easier to imagine than before I think it is. On the day of reservation, when you enter the store, you will be greeted by your husband, who has a generous physique and feelings. The store is not flashy, it is a simple store that is in the spirit of the tea ceremony, Mysteriously, the interior was bright and gorgeous. As soon as the meal starts, the ingredients are based on authentic kaiseki cuisine from the beginning to the end. Is the "genuine" that the master is looking for without compromising even the smallest details? Is provided. (The high-class ingredients carefully selected by the husband are also generously provided, so it is a little overwhelming. Delicious food It seems to be the service spirit of the husband who wants to eat full Still, the food is attentive to every detail, the seasoning is delicate and overall The course is also very well balanced. Mr. Komuro's cuisine is "luxury" and "gorgeous", and "gorgeous" and "beauty". No matter what you eat Very delicious. The ones that have left a strong impression on me so far are the summer conger course and the autumn matsutake mushroom course. I have eaten summer conger at various stores, but I feel that the conger here is the best. (It is very good because it has a light and elegant taste and sweetness.) In addition, the autumn matsutake mushroom course is still served with carefully selected domestic matsutake mushrooms made from high-quality ingredients. (It comes out that I have never eaten matsutake mushrooms in a day.) One thing to keep in mind when visiting the store is 1. 1. "There are times when the price goes up because the husband does not compromise on the ingredients." The summer conger course costs around 50,000 yen. Especially in the autumn matsutake mushroom course, depending on the availability of matsutake mushrooms The price will change, but I feel that it is usually better to assume about 80,000 to 100,000 yen. (Prices vary considerably from year to year) * If you are uneasy, please check the approximate price at the reservation stage during the autumn matsutake mushroom course. I think it's good. It was around 150,000 yen this fall. In terms of price image, "Ginza Kawamura" I think you should imagine the white truffle course of. However, only these two seasons have special prices, and at other times the prices are not so high with other Japanese restaurants. does not change. If you are new to this, you may want to start with a reasonable lunch. However, if you want to enjoy the taste of "Komuro", I think it's best to visit at dinner. 2. "People who visit for the first time and are confident may feel a little away." As you can see by actually visiting and feeling the overall atmosphere, people who have a strong spirit of service As a shopkeeper, if you ask a question, he will answer with a smile if you are not busy. (No matter how many times I visit, I'm afraid I can hardly talk and the meal ends) I've been to eat several times since the time before the move, and I think it's a very good restaurant.

The shop has moved. A modern and very calm restaurant with great attention paid to the lighting of the audience. It is a moment of bliss.

A Japanese restaurant that you want to visit every month. It was a fish in August. There was one of the best fish in Japan that exceeds Kyoto. The 100-year-old baccarat glass and antique vessels are also great attractions. The experience I had was amazing. It was a feast.

Kaiseki restaurant in Kagurazaka. I was just impressed by all the dishes that Mr. Komuro weaves. I felt that the time passed quickly because they communicated with me in a friendly manner. I would like to make another opportunity.

The food comes out slowly, the plate, the temperature of the food is not good, the tempura is cold, I want to make grilled fish, and if you sing kaiseki, I want you to remove the bones of the fish and make it easier to eat. No ❗️ The taste of the soup was good, and the one I fought was good, but it took three and a half hours to finish it. At the kaiseki restaurant I know, nothing that can't be eaten on the plate comes out, and the number of items doubles, so the taste is not bad at the same time, so please reconsider.