Nogisaki Shin is a Michelin Star Kaiseki restaurant in the Asakusa district of Tokyo. A Michelin Star powerhouse that is owned and ran by the general manager / sommelier and chef, they have been welcoming hungry visitors for about four years now.
This is our second entry for a Kaiseki experience. It did present to be a better experience compared to Higashiyama Ogata.
Facts about Kaiseki dining:
Ω That it should be seasonally focused, highlighting the best ingredients there is currently.
Ω Progression of flavors must start with light to rich. Notice that there’s no heavy.
Contrary to Higashiyama Ogata, we were handed with the menu immediately.
Amadai, Matsutake Mushroom and Sea Bream are recurring ingredients that seem to be widely popular in October.
To start, Ikura with Rice and Lily Bulb
Fantastic way to start the meal, flavorful and light
Blue Crab, leafy greens
The brown stuff on top is a charred mushroom that gave off a woody and smokey flavor. Amazing.
Matsutake and Pike Eel
Clean flavors with a solid punch. The lemon rinds did wonders to lift up the entire dish.
Tai or Sea Bream, prepared with a special soy-based sauce.
Knowing that it is a chewy fish, the chef did the best thing to slice it thinly, allowing diners to have an easier way to consume the dish.
Bonito or Tuna tataki being prepared
Bonito
This is the type of fish used to make the coveted flakes that everyone loves.
A variety of bites from raw, crunchy to pickled.
Deep fried mushroom with fresh Japanese peanut.
Far superior than Ogata’s. This had love put into it.
Tile Fish and Mushrooms
Grilled Eel, Rice with Matsutake Mushrooms, Miso Soup, Pickles and Spanish Mackarel
Chestnut Dessert with Ice cream
Matcha Tea
Yam Cake, this was the best bite.
Food: 8/10 Nogizaka Shin delivered a wonderful experience that showcased talent and amazing execution while keeping guests engaged and excited about the next course. I must say that after having two Kaiseki meals, I wouldn’t do a third one anytime soon for the flavors are repetitive. I need something to surprise me and make me jump on my seat.
Service: 8/10 Despite an attentive service, there were still some gaps when it comes to a fluid and spotless service. For example, there were courses that came out of the kitchen but was sitting on the table for a quite a while before somebody served it. Also, since we were some of the last people to eat, it felt rushed towards the end of the meal.
Ambience: 9/10 Small, relaxing and well maintained.
Price: 10/10 You get what you pay for and learn a thing or two about Japanese culture through the cuisine.
Kaiseki would have gotten a better image or status for me if we started with Nogizaka shin rather than Ogata. This is a place where I can take my first who are visiting Japan for the first time.
The sommelier/ owner and I chatted for a long time and I got to know the background and behind the scenes of what it takes to run a restaurant in Japan where the competition is high.
Thank you Nogizaka!