I'm going to be writing for an online website, Truly Tokyo, and my first piece will be a restaurant review of Shinjuku Kappo Nakajima, a Michlin one star kaiseki (traditional small dishes) restaurant. The 10 course dinner set includes one drink and is ¥15,000 per person.
The first dish was asari short necked clams steamed in nihonshu.
The second dish had a variety: squid, octopus, zuiki (taro stem), and scallops wrapped in cabbage.
The third course was sea bream soup with minced kabura (turnip) from Kyoto.
The fourth course was sashimi and sushi: tuna, hirame (flatfish), uni (sea urchin), and squid.
The fifth course was New Zealand King Salmon sakioyaki (marinated in white miso).
The sixth course was tempura shrimp balls and sansai (mountain vegetables).
The seventh course was crab and spinach ohitashi (cooked with soy sauce).
Jin nihonshu at ¥1620.
The eight dish was yubamushi (steamed soybean skin) with foxtail millet and sea bream topped with wasabi.
The ninth dish was Ochazuke: bonito (mackerel) and konbu (kelp) broth Kansai style over rice with hirame (flatfish) with shaved oboro kobu (dried kelp).
The tenth course was green tea with chestnut ice cream. It was one of the best dining experiences of the year so far-every course was inventive and delicious.