I have been to another Kitaohji under a different brandname. It served good kaiseki, even though it has become a chain restaurant like Imahan for sukiyaki.

Kaiseki Course

1/【前菜】Appetizer

サーモン西京焼き Salmon Saikyo Yaki 煮鮑の酢漬け・蟹寿司 Boiled abalone suzuke and kani sushi 零余子真丈 nukago shinjyo 玉子カステラ Egg Castella

柚子豆腐 Yuzu tofu

江戸菜のお浸し Edo greens ohitashi 煮鮑の酢漬け Boiled abalone suzuke

2/【お造り】 Sashimi

本日入荷の鮮魚盛り Assorted sashimi

I never understand why sashimi was not served cold in kaiseki. Then I realised the freshness that was associated with the quality, it did not need any further refrigeration but to bring out the flavours of the fish at room temperature.

3/【台物】 Main

神戸牛すき焼き陶板 Sukiyaki of Kobe beef

At first glance, I was surprised at how little the amount of sukiyaki broth.

An onsen egg was served together with the sukiyaki.

The Kobe beef was steamed to the doneness rather than cooked in the sweet sukiyaki broth. All you need was to dip it into the sukiyaki just before eating.

And the traditional way to eat it was to dip the beef in egg yolk.

4/【揚げ物】Fried food

鮟鱇唐揚げ Deep-fried angelfish deep-fried zucchini

5/【蓋物】cooked food

湯棄茶巾 茸銘かけ Tofu skin and lotus root in thick Asian sauce

This is why you don’t need shark’s fin soup. As long as you can get the taste and texture right, even the tofu skin tasted like shark’s fin soup.

6/ 【お食事】Meal

河豚の炊き込み御飯 止椀 香の物 Mixed rice with blowfish, Miso soup, Pickles

I was rather disappointed that the fugu rice was served cold.

7/【水物】 Dessert

抹茶アイス Mocha ice cream

Dessert has never been a strong point in kaiseki, but the poached apple with baumkuchen served with two pallets of mocha ice cream was very well-thought through. A perfect balance of sweet and bitter, cold and warm, soft and crunch. Made the fresh strawberry looked out of place.

Kitaohji Yurakucho Ten 個室会席 北大路 有楽町店
Japan, 〒100-0005 Tokyo, Chiyoda City, Marunouchi, 3 Chome−1−1, Teigeki Building, B1
Tel : 03-32013218

https://www.kitaohji.co.jp/english/pc/sec/index.html

Date Visited : Nov 2019