Kutan

Kaiseki restaurant · Chūō ·

Kutan

Kaiseki restaurant · Chūō ·

Two Michelin stars, modern Japanese cuisine, seasonal ingredients

Information

Japan, 〒104-0041 Tokyo, Chuo City, Shintomi, 2 Chome−5−5 ＭＳビル 1F Get directions

¥10,000+

@michelinguide

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Must-Try Dishes in Tokyo, According to MICHELIN Guide Inspectors

"The unripe fragrance of pea soup wafts in the air. Orient clam is also in season. The pungency of baked sesame tofu contrasts with its smooth texture. The olive green of the pureed soup suggests sprouting buds, while the flower and butterfly motifs of the lid announce the advent of spring." - The MICHELIN Guide

https://guide.michelin.com/en/article/travel/must-try-dishes-tokyo-inspectors

Kutan

@michelinguide

48,380 Postcards · 8,030 Cities

"A sign with a crane’s head in profile against the sun marks the modern Japanese exterior. Enter the dining room, and piped jazz music fills an interior decorated with Western paintings. Red and white keynotes in the décor denote the rising sun. Cuisine is ‘modern classic’, a theme born of the sensibility the chef cultivated overseas. The aim is to offer modulation in temperature, beguiling aromas, and a light, comfortable feeling after dining. Refined items of refreshing originality suggest the future of Japanese cuisine." - Michelin Inspector

https://guide.michelin.com/en/tokyo-region/tokyo/restaurant/kutan

Kutan

@michelinguide

48,380 Postcards · 8,030 Cities

These Are The Newly Starred Restaurants In The MICHELIN Guide Tokyo 2021

"Taking a sophisticated approach to Japanese cuisine, the restaurant is enhanced by ingredients sourced directly by the chef from producers he meets with regularly; our inspectors particularly appreciated the nimono, with its subtle but flavorsome stock, as well as the creativeness of the tsukuri." - MICHELIN Guide Asia

https://guide.michelin.com/en/article/news-and-views/michelin-guide-tokyo-2021-launch

Kutan

@eater

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Michelin Announces 2021 Stars for Tokyo, Japan | Eater

"A Japanese cuisine restaurant that was newly awarded two Michelin stars in the 2021 Tokyo guide." - Monica Burton

https://www.eater.com/2020/12/8/22163197/michelin-announces-2021-stars-for-tokyo

Kutan

Aaron T.

Google

Kutan is one of those rare dining experiences that reminds you why Tokyo sits at the pinnacle of global cuisine. From the moment you walk in, the atmosphere is intimate, refined, and quietly confident — exactly what you want in a serious Ginza establishment. The omakase was exceptional. Every course felt deliberate and precise, showcasing pristine seasonal ingredients treated with restraint and mastery. The sushi rice was perfectly seasoned and balanced, allowing the fish to shine without distraction. Each piece had structure, temperature control, and texture dialed in at the highest level. You can tell immediately that this is a chef operating with discipline and years of craftsmanship. What sets Kutan apart isn’t just quality — it’s consistency and pacing. The progression of flavors builds thoughtfully, never overwhelming the palate, always leaving you anticipating the next bite. Service was attentive without being intrusive, and the chef’s presence behind the counter added to the experience without theatrics. If you’re in Ginza and want a true omakase experience that prioritizes precision, seasonality, and quiet excellence, Kutan delivers at the highest level. Worth every minute and every yen.

C M.

Google

I recently had the pleasure of trying the dinner set here, and each dish was a masterfully crafted. The subtle seasonings beautifully highlighted or juxtaposed the natural quality of the ingredients, showcasing the chef's exceptional talent in delivering and enhancing the natural flavors. The creative utilisation of different parts of the snow crab, resulting in a variety of dishes that delivered distinct tastes and textures. The lotus root tempura paired with charcoal snow crab was particularly flavorful. I also thoroughly enjoyed the sashimi, which boasted excellent texture and taste, as well as the shabu-shabu featuring Yamagate beef and mushrooms. To top it all off, the chestnut parfait was a delightful finish to the meal.

Cy Love W.

Google

Wine: Leroy Volnay 2009 Price: ¥250000 included wine and surcharge for 2 people Food: small portion, but may not suit for others. However, we do love this size. They use some Chinese elements such as fish fillet and 千张包. Overall is good, but nothing very amazing. I think ideally is good for wine lovers to enjoy the wines and the food to match it. However, some of the seafood may take advantage on the wines, they does help to change the glass if the seafood taste stay on the glass.

Danna Y.

Google

The whole journey is quite light, nothing special. The starter is OK, soba noodle is the best dish. I am not happy with the sashimi sea bream, hard to chew, but the fish skin is nice. Main course is Salmon Teriyaki with plain rice and some veg, I have to say as Michelin 2 stars, the menu is a bit lack of creativity or maybe I didn’t get it. The dissent ice cream is not in good temperature, already melted when serve to us. Taste is ok. Chef is welcome. We spent ¥100,000 for 2 people total in the end. Think about the price and what we get…

Antonio S.

Google

I expected more from a 2 Michelin star restaurant (as of 2024) although it is true that the guide tends to be more generous with Tokyo restaurants evaluations. On the plus side, the food was truly excellent, with creative combinations that worked very well, and the chef was clearly working with top notch seasonal ingredients and produce. The crab meat in any of its forms was especially tasty. And the portions were very generous. Things to improve: the service is still very dry despite the more international customer visiting the place and the fact that is a small counter space. The food decoration and presentation is at least a notch below top Kaiseki restaurants elsewhere in the country; and some of the cutlery and tableware is tired and worn out (not confusing it with antique pieces). All in all a very good food experience.

Senji S.

Google

The two Michelin stars are well deserved. The chef is very professional and prepares many delicious dishes. Whether it is puffer fish, various fish and seafood dishes, or Wagyu shabu-shabu with sansho pepper, they are all extremely delicious. The most interesting thing is that the sous chef looks very much like one of my best friends, the similarity is 90%, what a coincidence. The restaurant is very good, I will visit again.

Maria Luisa P.

Google

DO NOT GO TO THIS PLACE. Our experience at Kutan was deeply disappointing. While the wine selection was excellent and the ambiance pleasant, with a striking wooden counter, the positives ended there. Sadly, the food fell dramatically short of expectations. The dishes lacked inspiration, with several featuring simply boiled fish that lacked both texture and flavor. The abalone was incredibly tough, bordering on inedible, and even the handroll, a seemingly straightforward dish, was disappointing due to its soggy seaweed. We struggled to find a single dish that justified the restaurant's two Michelin stars. To compound the issue, both my husband and I experienced severe stomach upset and got severely ill. As we had not eaten anything else that day, we believe this was directly related to our dinner at Kutan. This was not only the most disappointing Michelin experience we've encountered but also the worst meal of our 17-day trip to Japan. We strongly advise against dining here – it simply isn’t worth the risk or the expense.

Giovanni B.

Google

After 6 holidays in Japan, 3 Michelin starred restaurants only this last trip and over 20 high level ryokan stays (with a total of around 45+ Kaiseki dinners), I have a bit of experience (as a gaijin) in Japanese Kaiseki dinners. Kutan was a deception for me. I did not feel it deserved 2 stars at all. Quality of ingredients was certainly high (the best tuna I ever had), but I didn't see a peculiar/above average level of creativity from the chef. 1 star is deserved for quality, but most dishes were pure & simple produce, no effort was made in achieving excellence or displaying cooking technique. I have eaten similarly in multiple high level ryokans for 33% of the price. 45K was a theft, in my opinion. I don't recommend going there if you are already familiar with Japanese Kaiseki cuisine. You won't be impressed. And very few sane Japanese or Tokyo resident would spend this much to eat this good but not impressive Kaiseki. Rice was also not great. Service looked very disorganized albeit overstaffed. The chef spent time talking to the only Japanese guests and no time with the gaijins. Deceived.