I followed a TikTok to find this restaurant and thought would be interesting to try out kaiseki by a trained Michelin chef in a casual setting since I am around the area. made a reservation and anticipated the dinner. To be fair, the food was quite delicious. I was seated at the counter which allowed me to witness disorganized mess of preparation, there were two staff helping the chef and although they served two options of course meal, the entire preparation was disorganised with both the staff going in and out serving and helping with preparation. With the open kitchen concept, it really marred my experience as I witnessed the chef tasting the food openly, and putting the same ladle back to cook. At that point I felt quite disgusted and wondered if I should continue to watch, as it had already spoilt my experience. It is surprising to see a Michelin trained chef behave this way. There has to be better hygiene standards, and it seemed it was blatantly open for all to watch. Honestly, I made it through the course but could not enjoy or finish my food as I was had to stop myself from gagging. He also sneezed a few times and turned into his black chef outfit when he did that. Now that I am posting this, I read the one star reviews on google and can verify that what was said is true. So, no doubt the food is nice, seat away from counter and be prepared to eat what the chef had tasted in your dishes, not done in a professional way. And I definitely won’t tag Michelin to it.

+3

①Features The restaurant features a casual kaiseki concept by a chef trained at a Michelin-starred restaurant. The restaurant has a nice atmosphere with a simple interior. The oven kitchen allows you to enjoy the chef's cooking. ②How to order Order from your seat. In addition to the grand menu, seasonal specialties are listed on the blackboard. ③Payment method Ask the staff for the bill from your seat. The restaurant requests that credit cards be used for purchases of 10,000 yen or more. ○Grilled sea urchin and half-boiled egg The egg is half-boiled to a delicious degree. The presence of unotan is moderate due to the large amount of nori seaweed. ◎Burned black beef tendon and Hiroshima oyster The dish may not look great, but the taste is excellent. The beef and oyster flavor melts into the broth, creating a superb extract. ◎Aged chicken marinated in salted malted rice Tender, flavorful chicken is delicious. Crispy on the outside, the chicken meat is juicy and ideal fried chicken. ◎Sangwon Pork: Soft and tender pork cubes that melt in your mouth. Not only is the pork tender and tender, but the sweet and tasty sauce is superb. ◎Chicken Nanban Soba Noodle The chicken is tender, the buckwheat noodle soup is soaked with the flavor of the chicken, and the buckwheat noodles are thin but firm.

+3

Food wasnt delicious . Chef was helped by 3 waitresses cum kitchen helpers. Chef use the ladle to taste the food and placed it back into the pot without washing . We order 4 dishes recommended by another reviewer . Sadly, none tasted good .

A modern Kappo restaurant by a chef who used to work at a Michelin 3 star restaurant in Ginza. Very reasonable for the great quality. The Monaka with Ankimo (monkfish liver paste) and persimmon marmalade is a must. A good selection of seasonal sashimi is great too! Highly recommended for a good diner night

Visited 「創作割烹おあそび」, about a 5-minute walk from 高円寺 Station. The owner trained at the one-Michelin-star 「銀座うち山」, and his dedication to cooking could be felt throughout. The agedashi sesame tofu was memorable for its delicate dashi and smooth texture. Every appetizer showed careful craftsmanship, and the fresh yuba and hamo tempura were cooked just right and were very delicious. We also enjoyed the creative combinations of Japanese and Western elements, which paired wonderfully with drinks. The final tai chazuke was served in a style where you first enjoy the sashimi with sesame sauce and then pour over the dashi, leaving us thoroughly satisfied to the end. At the counter, the owner carefully explained each dish, and we heard his wish as a craftsman to “serve food at the best possible moment,” making for a very enjoyable time. I'd like to visit again. Thank you for the meal!

+2