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TOKYO FOOD CRAWL - DAY 3 (1st Part) Kaiseki Lunch at the Michelin Star "Hirosaku" (1 month advance reservation)

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TOKYO FOOD CRAWL - DAY 3 (1st Part) Kaiseki Lunch at the Michelin Star "Hirosaku" (1 month advance reservation)

Charles Yu | Mar 20, 2017 03:12 PM

Our gastro-adventure continues with the promise from our ex-hound foodie guide, Fourseason that an utterly delicious and memorable traditional Japanese meal will await us. For our anticipated treat, we headed out to Shinbashi, in search of another obscure side street and stealthy entrance way. We found our Michelin star restaurant in an old, humble and hole-in-the-wall_esque house!

We were welcomed by an extremely friendly husband and wife team with a single female server. Upon seating in the bench facing the open kitchen, they all proceeded to attend to our pre-ordered tasting menu. At just under 9000 Yen per person, it was recognized by knowledge foodies that Hirosaku offers one of the best value Kaiseki luncheon in town. Compare to the 30,000+ Yen dinner, the set lunch offers almost every dish from the elaborate dinner menu, but only in smaller portions.

So much for small talk. Time to talk food!

For this meal, I have to take the un-orthodox approach by heading directly to my review epilogue and quoting from there.

" In short, our food was most enjoyable, flawless and cooked to perfection. The elderly chef used unparalleled seasoning to draw out the natural goodness and taste of the ingredients to the utmost degree and took the art of simple, plain style cooking to new heights. Focus of these seasoning was precisely defined. The meal was indeed heavenly and a truly memorable experience for us. An absolute highlight for my wife, who initially exhibit skepticism based on her Kaiseki experience in Hong Kong.
If there is one down side to our meal? That would be portions of all our uber-delicious dishes could be bigger...or better still; option to ask for seconds...or third...or fourth....Ha!! "

I will make individual commentary to each and every food photos posted. However, I would like to single out the 'Soba' dish served at the end of our savory courses and offers my stand-alone praise.

Wow!! The Soba that concludes our meal was perfection! Using light buckwheat flour, a blend of flours from Nagano and Hokkaido, the chef managed to create a sheen that makes the noodles seem almost transparent. The dipping sauce made from premium quality bonito dashi was oh-so flavorful without being too strong and complements the velvety soba which goes down perfectly. Definitely worthy of slurping aloud!

Musashi Shinbashi Robata,
Ichiran Shinbashi,
Hirosaku
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