Kikunoi

I have to say that I was quite disappointed for a 2 Michelin star kaiseki. Only the first dish "Chinese yam jelly, shiso flower, light soy sauce gel with wasabi" was impressive. The rest kinda ordinary or not really delicious, and what I was mainly dissatisfied about what the lack of thoughtfulness of the menu. Everything was fish, there was no mix of meat and lack of other seafood. The same fish e.g. Grilled flat fish was different cut for my husband me and, and hence tasted different for both of us so they have a consistency issue. And if you look at the menu Tai (I believe red snapper) appeared so many times in the whole course and there was zero meat of any sorts. A bit appalling. I don't particularly like fish (ok with it) although I love seafood in general so my feedback could be biased. But it's really unthoughtful of the curator/ chef to do this lack variety menu and just pushing same fish 3 times. Also the edamame is partially lame yellow, and peas in one of the dish were not too fresh. The last dish tai fish bits with rice and pickled veg.. was really something they could do better, it was like something you could make at home and nothing special. Dessert was super unimpressive. Just strawberries on ice cream :/ In conclusion, my thoughts are kaiseki is supposed to be an experience of art, balance of taste, texture and appearance. There was no explanation of what we were having or the thoughts behind it, which it's ok perhaps due to language barrier. But the quality of the course and line up felt really dispassionate. When we feedback to staff, they just didn't give any response. So service is just basic, they serve you what they serve you like a factory formula. At one point we didn't finish a dish but the next fish is already up, served alongside. Private Room wise, is ok, the wall have patches of unrefined wall colour that got scratched. Not sure why 2 Michelin stars. I super won't recommend it.

A truly wonderful experience. As someone who really enjoys cooking and takes food seriously, I could feel how deeply the chefs understand ingredients, flavor, and seasonality. Every dish had its own distinct character, and the whole course felt very thoughtful and well-balanced. I especially appreciated the attention to detail, including things like their house-made soy sauce. Some dishes were completely new to me, which made the meal feel even more memorable. The course also matched the season beautifully — early summer, with a subtle feeling of spring coming to an end. For me, this was more than just a meal. It was a deeper experience of kaiseki cuisine and seasonal Japanese ingredients. Although English communication was a little limited at times, the staff made a sincere effort to explain everything and were very welcoming. Overall, I was extremely satisfied. Absolutely worth it.

We can enjoy and experience the Japanese spring via the cuisine. All the ingredients are from seasonal vegetables and all their cooking method , for instance, the way they cut and stew the fish are eye opening. Special taste to have the fish wrapped with the egg-yolk. Lovely experience via the reservation system online. Thanks.

The dinner could have been outstanding, as both the food and service were exceptional. However, the atmosphere was significantly disrupted by the loud behavior of guests from China, who seemed completely indifferent to the fact that others wished to enjoy their meals in peace. This lack of consideration overshadowed what could have been an otherwise memorable dining experience.