Katsuo Shokudo

Absolutely authentic and delicious Japanese breakfast. They are specialized in katsuobushi and the taste of fresh grated katsuobushi is amazing. I reserved online and I waited just a few minutes in queue, the waiters are very kind and efficient and every few minutes check the queue for people who have the reservation.

We had a decent time at this Michelin starred breakfast spot. We stood in line for about 40min. before being able to sit, order, and eat. The typical dish was an interesting and unique one, I've never had anything like this in my life. A bit fishier than I'd like my breakfast to be but it is what it is. I'm glad we went and experienced it. I probably wouldn't go back just because I was not a huge fan of the dish itself, but I would recommend others to try it out at least once in their life.

Hidden at a basement in a residential neighborhood. Really fresh made Japanese set meal (Teishoku) with Katsuo. Open kitchen layout, you can sit at the bar while looking at how they prepare the food.

The food was all about Katsuo and they share the story of the Katsuo. It was a great experience to try once. Reservation online in advance is highly recommended.

The place smells fish, pls consider it while going there. The food is okay but it is not worth to pay. Also I made a reservation for 2 people but then went there as one, but they made me to pay for two. If it is a place only accepta reserved guests I can understand this policy however they also welcome people coming with no reservation and all the seats were full while I was having my breakfast. I even declared in the beginning that I came alone because my husband is sick, i didnot like this attitude.

I had the pleasure of dining at Katsuo Shokudo with my date after she discovered it through a viral video, and I'm so glad we went! The moment we arrived on a Sunday morning, we were greeted with a long line – a sign that this place is popular for a reason. Once we got seated, it was clear why: the food was absolutely delicious! The flavors were simple yet incredibly satisfying, and you could tell that every dish was prepared with care. It felt like a true local experience, tucked away in a quiet street near Shibuya. If you're in the area, don't let the line deter you – the food is definitely worth the wait!

A unique dining experience having katsuobushi freshly shaved on rice. They serve a standard set with choices to add other options to your meal. I highly recommend adding the karaage and egg. The karaage is like tasty fish nuggets, it’s lean yet tender and you can really taste the sweetness of the fish. The egg yolk is rich and coats the rice nicely, which adds a nice mouthfeel and richness to the dish. I arrived at 9am and thankfully the queue was not too long, waited around 20-30mins before I got a seat.

Found the restaurant from the Michelin recommended list. 30 mins before opening there was already a line up and it maybe seats 10 people at a time. The experience and food is overall a 10/10. Simple yet so delicious and you get to shave your own Bonito flakes which is an experience on its own. Price is around 2200 yen, they just recently raised prices.

Small restaurant in the basement and a staircase that's goes in circles to the bottom. Total of 10 seats for eating and 2 seats inside for waiting. Very quick and efficient serving customers. It was neat seeing them make every bowl individually and shaving the bonito flakes right in front of you. The food was perfect for breakfast, very light and a great way to start off the morning in Japan.

My mom used to shave bonito to make the stock for miso soup or toppings for salad. Sometimes she would be too tired to cook so we would eat katsobushi rice topped with shoyu. It was delicious. We arrived here early enough to be seated right away and ordered the set with raw egg (they were out of wasabi). The freshly shaved katsuobushi was subtle and delicious and definitely the centerpiece of the meal. The raw egg topping mixed with soy added the perfect accompaniment. Unfortunately the miso soup could have used more umami and the tiny sides added little to the meal, flavor-wise. I was also surprised at the tepid tea, which had no taste or warmth to speak of. Overall the meal was a bit one-note in terms of flavors. A bit more attention to the food surrounding the main attraction would have earned a five star review from me.

Small restaurant in Shibuya that specializes in katsuobushi, also known as bonito flakes. It is dried skipjack tuna meat that is shaved into flakes. The place is popular as it is featured in the Michelin Guide. We lined up in the morning and took about a hour to get in. They are located in the basement level of a building. The interior setup is a U shaped counter that sits around 12 people on the outside. The staff prepare the food in the middle of the counter. One of the staff shaves off bonito flakes by hand into a wooden box that that has a razor recessed on the top, and he talked about how the katsuobushi is made (both in Japanese and English). Customers can also try their hand at shaving off some flakes with the shaving devices. I tried it and you do have to press down pretty hard for the blade to catch. The dried chunks of bonito feel and look like wood. The bonito flakes are served on a bowl of rice that has some other bits of dried fish and seasoning, and the set also comes with a vegetable and mushroom soup. The flavoring on both are very mild. The soup in particular needs more salt. As for the rice, the flakes and other dried fish bits have a little bit of saltiness, but not a whole lot of substance. Didn't taste bad, just very plain and mild, and not much flavor. It's an interesting restaurant to check out once, but don't think I'll ever try it a second time.

Katsuo Shokudō is a basement shop, specializing in dried, smoked steaks of bonito-fish (a close relative to tuna). After a year or sometimes longer, the bonito steaks become as the hard texture of a block of wood. The wood-like blocks are the precious items that Katsuo Shokudō trades in, because when the block is shaved, tiny translucent flakes appear (katsuobushi) which are used to steep in hot water, making a broth called Dashi - which is the foundation of nearly every savory dish in Japan. Katsuo Shokudō sells its katsuobushi in bulk to restaurants, in bags to laymen customers, and also in its basement shop to try its dashi dishes. The Ambiance here might be a little basic, but the Dashi at Katsuo Shokudō is a big step above the competition.