Daikanyama Issai Kassai — Restaurant in Tokyo

At the esteemed Daikanyama Issaikasai, a Michelin-starred gem, each dish is an ode to the culinary arts, a symphony of flavors masterfully orchestrated to tantalize the senses.

The journey begins with a delicate Simmered Daikon Radish in Porcini Miso Sauce, where earth meets sea in a harmonious blend, the daikon's tender bite yielding to the umami richness of the porcini.

Grilled Wagyu Beef Nigiri Sushi follows, a masterpiece where the marbled beauty of the beef is seared to perfection, its succulence complementing the vinegared kiss of the rice beneath.

Lightly Broiled Bonito with Tosa Vinegar Jelly and Pufferfish Skin is a marvel of textures and temperatures, each component celebrating the freshness of the sea, wrapped in a whisper of vinegar's tart embrace.

The Milt Tempura is a dance of crisp and creaminess, the boldness of its flavor a testament to the chef's audacious skill, a nostalgic nod to the tempura of yesteryear.

A parade of Assorted Sashimi - Seven Fish - is a canvas of the ocean's bounty, each slice a jewel of the sea, revealing the silent artistry of the blade's passage.

The Hairy Crab Steamed Egg Custard with Raw Sea Urchin is a treasure chest of the deep, the custard's silkiness a luxurious bed for the briny, rich urchin, a dish that recalls the comforting warmth of traditional Japanese hospitality.

Salmon Rare Cutlet with Salmon Roe is a celebration of the salmon's journey, the rare flesh encased in a delicate crust, adorned with the jewel-like ikura, each bursting with the essence of the rivers and seas.

Roast Wagyu Beef with Seasonal Vegetables and Wasabi Ponzu showcases the pinnacle of land's offering, the wagyu's tender decadence enhanced by the zing of wasabi and the citrusy ponzu, a dish that reminisces about the changing seasons.

Donabe Rice and Eel Grilled Soy-based Sauce is a humble yet profound offering, the eel's smoky sweetness melding with the rice, evoking memories of family gatherings around the hearth.

The Sweet Potato Brûlée concludes the meal as a whispered lullaby of flavors, the sugared crust giving way to the velvet beneath, a nod to the simple, yet profound pleasures of the past.

Daikanyama Issaikasai doesn't just serve food; it curates an experience where every bite is infused with the essence of Japan's culinary heritage, a sensory journey that lingers long after the final course has...

OCT 2024

Came here for dinner with a reservation and was sat at the counter where you can get a full view of the open kitchen and the chefs at work. I had the eleven course omakase which included a wide variety of dishes such as sashimi, tempura, fried croquette, soup, grilled fish and wagyu, unagi claypot rice and dessert. The staffs and chefs were friendly, explaining each dish as they were being served. Overall the price was reasonable considering the quality and taste of the dishes; the sashimi was fresh, you get a good amount of wagyu from the seared nigiri and the grilled marbled sirloin, the croquette was crispy with a nice creamy crab filling, tilefish was grilled to perfection with the crispy skin, and the unagi with...

Overall was an underwhelming experience. Out of the 9 courses, only the first 4 were good in my opinion. It started tasting downhill from the shrimp and seaweed dish. The flavors and textures were all one note and I feel disappointed since it is a michelin guide restaurant. Shrimp and seaweed: one bowl of mush Sea bass: had a little but of rancid tasting sauce Wagyu roast beef: very chewy Dessert: burnt sugar tasted bitter

Not even 2 hrs after dinner i began throwing everything up for the next 3 hrs. I havent eaten much all day because i was looking forward to dinner!

The staff was very friendly though, ambiance was relaxing and dim. It was nice to get out of the bustling city for...