Rian

Where to Stay and What to Eat in Tokyo's Most Popular Neighborhoods

"A kappo restaurant built around the concept of eating only what you like: choose ingredients from seafood in wooden boxes and vegetables spread across the counter, and the staff will prepare them how you prefer, showcasing a diverse menu of seafood, vegetables, meat, and more." - The MICHELIN Guide

"The concept of this kappo is ‘as much as you want of what you want’. Seasonal fruits and vegetables are lined up on the counter, ready to be cooked by your preferred method. The head chef honed his craft in Kyoto, so he uses rice and water from Kyotango. Pike conger and oysters are sourced from Nagasaki, reflecting his Amakusa roots. The champon served to close out the meal is a recipe from his mother, who runs a shop specialising in this noodle dish." - Michelin Inspector