Sumibi Kappō Shirosaka

"The chef’s gastronomic experience includes stints in Sydney and New York. The creative flair he acquired along the way finds expression in the imaginative freedom of his menu. Appetiser of sea urchin and tuna is paired with caviar. Hassun platters incorporate unique choices such as spring rolls and roasted pork fillet. Broiled seafood and grills of eel and wagyu are accented by the aroma of bincho charcoal. The meal wraps up with handmade soba or rice in clay pots available on request." - Michelin Inspector

39 Best Restaurants in Tokyo Right Now | Condé Nast Traveler

"Shirosaka has all the trappings of a classic kaiseki restaurant: an immaculate wooden interior, a window that looks out onto a placid miniature garden, and a serious-faced chef working quietly behind the counter. Despite appearances, there's no buttoned-up formality here—Chef Hideki Ii just wants you to have fun. Tokyo-born Ii, who trained in Sydney and spent three years in New York cooking for the Japanese ambassador, combines traditional and modern techniques into a highly personal style of kappo-ryori (kaiseki’s less formal cousin). The tasting menu sparkles with dishes that are almost too pretty to eat, and the short and sweet drink menu is all about approachable sake and wine." - Melinda Joe