Yoshihide Tanaka

One dish brings together abalone, the base of a bamboo shoot and asparagus, served in chicken-and-abalone broth. Dishes like this feature in Yoshihide Tanaka’s courses, where Chinese techniques and sauces bring out the character of the ingredients. One diner recalled that the bamboo shoot and asparagus added appealing texture and aroma.

Another memorable pairing is fried grouper with yurin sauce. Made with plenty of spicy daikon, the sauce is described as giving the fried fish a fresh, peppery lift. On a different course, a large piece of fried o-koze was served with dipping broth containing grated daikon. The fish and accompanying flavours vary, offering something different to look forward to on each visit.

Broths and sauces, as well as the ingredients themselves, help tie the dishes together. One diner wrote that ginger scented the fried rice with lettuce and whitebait; it felt light after the meal, yet left them wanting another serving. Another course ended with a choice of fried rice, chilled tantan noodles, clam-and-chicken soup noodles or mapo tofu, with diners reportedly able to choose the size of each dish. There is plenty to enjoy at the end of the meal, including the option to try small portions of more than one finish.

The Kyobashi restaurant is reported to have a counter with 8 seats, and some diners have enjoyed watching the courses served in front of them. The restaurant is described as reservation-only, so book ahead if you plan to visit. Beer and wine are among the drinks available to pair with the food.