Kiharu

Diners’ accounts of yellowtail served as sashimi, grilled and in shabu-shabu give a sense of the range of cooking at Kiharu. One diner describes a yellowtail kaiseki meal that moved from sashimi and grilled yellowtail collar to yellowtail-and-daikon shabu-shabu, finishing with rice porridge. Thin slices of daikon accompanied the shabu-shabu, ready to soak up the broth as the meal unfolded.

The same meal included steamed egg custard with sea urchin and yuba, deep-fried taro, and braised pork belly. The pork was remembered as richly flavoured and a good match for rice. Among the à la carte dishes, one diner singled out the corn tempura, while another recommended nuta-ae and grilled onion. The tempura sounds like a tempting dish to order between courses.

Some diners praise the vegetable dishes and broth, and several mention the selection of sake. It may suit an evening when you want to choose sake to go with your food. Lunch accounts mention a daily special as well as grilled fish, braised pork belly and udon, offering different options for a midday meal or dinner.