Comments on: Koju (Ginza, Tokyo) – Minimalism and Perfectionism

By: ChuckEats blog » Ryugin (Nishiazabu, Tokyo) - Pure Excellence

ChuckEats blog » Ryugin (Nishiazabu, Tokyo) - Pure Excellence — Mon, 02 Mar 2009 16:50:58 +0000

[...] see how, if at all, Ryugin would provide insight into Hyotei’s uber-traditional approach or Koju’s ingredient purity. When the chef at Koju mentioned that he & Yamamoto studied together, and [...]

By: will-smith-but-not-that-guy

will-smith-but-not-that-guy — Wed, 11 Feb 2009 15:13:40 +0000

Chuck, thanks for all of your remarkable kaiseki blogs!

By: ExileKiss

ExileKiss — Sat, 27 Dec 2008 22:45:49 +0000

Hi Chuckeats,

Great review of Koju (the plating and presentation look simply stunning). I’ll have to try Koju on my next trip to Japan. I can’t wait to read your Ryugin review (hopefully you enjoyed it as much as I did).

By: chuckeats

chuckeats — Thu, 18 Dec 2008 01:48:48 +0000

kevin, this meal ran approx $200 USD/person before alcohol – downright cheap considering its quality.

By: kevin patterson

kevin patterson — Thu, 18 Dec 2008 00:53:44 +0000

How much in yen and/or USD would this meal be for one or two people? Thank you, wonderful review.

By: ChuckEats blog » Takasebune (Kyoto, Japan) - Home Cooking

ChuckEats blog » Takasebune (Kyoto, Japan) - Home Cooking — Tue, 09 Dec 2008 09:42:10 +0000

[...] expectations for their frying capabilities but this dish was the weakest of the night. After the magical fried abalone at Koju, this just seemed clumsy and [...]

By: Yoli

Yoli — Mon, 17 Nov 2008 15:15:06 +0000

Chuck looking for something totally unrated I found your blog. I am so happy to have found it.

By: Mike

Mike — Sat, 15 Nov 2008 02:07:19 +0000

Yamamoto busted the apple out for us on our trip. The presentation is amazing, truly beautiful. The insides, though, are so cold that it only hints at apple, very interesting concept, but too cold. I asked about the cotton candy towel too, but that had been retired ages ago.

The best was Yamamoto telling us how he’d been to the US a while back, and was unable to get reservations at Per Se and Le Bernadin!

By: chuckeats

chuckeats — Sat, 15 Nov 2008 00:18:18 +0000

paul – as you’ll see in awhile, my Ryugin meal featured none of the (overt) techno-wizardry that has been associated with the restaurant. it was not as minimalist as this Koju meal but it was definitely on the traditional side. so, no, didn’t get to try that apple dessert.

By: paul

paul — Thu, 13 Nov 2008 20:15:15 +0000

Chuck

Did you like that minus 196 degrees celcius candy apple dessert that the chef at Ryugin does, because it looks like something Ferran Adria or Heston Blumenthal would do at eather of there restaurants.