The story
In the quiet streets of Kagurazaka, Shinjuku, Kohaku offers a refined Japanese dining experience that balances deep respect for tradition with a fearless, modern spirit. Chef Koji Koizumi, born in Kanagawa in 1979 and trained at the acclaimed "Kagurazaka Ishikawa," opened Kohaku in 2008 with a clear philosophy: to express the very best of the present moment.
The restaurant’s name, meaning "white tiger," hints at its approach—powerful yet graceful, rooted in the old yet open to the new. Koizumi’s cooking is built on a foundation of classic Japanese cuisine, but he actively seeks to expand its possibilities. He freely incorporates ingredients rarely seen in a traditional kaiseki setting, such as caviar, foie gras, and truffle. This is not a gimmick; it is a deliberate choice to broaden the scope of Japanese cuisine, creating dishes that are both familiar and startlingly original.
This inventive spirit is matched by technical precision. A single dish may involve multiple cooking methods—a piece of fish might first be fried in two stages, then simmered, then grilled. The goal is to create a layered, unprecedented texture and flavor, an experience designed to linger in the memory. Underpinning all this creativity is a meticulously crafted dashi, the soul of Japanese cooking. Chef Koizumi pays exacting attention to the quality of the kelp, bonito, and especially the water, ensuring the broth supports and elevates every ingredient without overpowering it.
The setting is intimate and serene, with an 8-seat counter where diners can watch the chef’s focused work, complemented by private rooms for groups. This dedication to both innovation and excellence has earned Kohaku two Michelin stars, a recognition that underscores its position as a destination for those seeking a truly original Japanese meal. Here, every plate is a quiet conversation between the past and the future.
Recognition
Ambience
Details
History
Location
