Summary: Innovative seasonal kaiseki with global touches.
Kohaku stands out in the culinary landscape with its distinctive approach to kaiseki. Chef Koji Koizumi, who became Japan's youngest three-star chef in 2015, showcases his talent by blending avant-garde elements with the seasonal focus of traditional kaiseki. The restaurant has no set menu, allowing each multi-course meal to be crafted with the freshest ingredients. Koizumi's creativity shines through his use of unconventional ingredients like truffles and star anise, which are not typically found in Japanese cuisine. Guests can expect to be surprised and delighted by dishes that fuse Japanese and Western techniques, such as snow crab paired with caviar and puffer fish milt accompanied by truffles. Kohaku is a testament to Koizumi's dedication to creating a dining experience that is truly one-of-a-kind, pushing the boundaries of flavour and concept.