TOKYO THE 50 BEST RESTAURANTS 2018 for Adults
Hassun: vigorously arranged to
Taste seasons explicitly
A traditional Japanese course dish “Kaiseki cuisine” is along the quite alley of Jiyugaoka. Hassun:Dishes are vigorously arranged on a large plate. Driftwood is put to portray a cherry tree in spring and yellow leaves scattered on the dining table deliver the flavor of the season. Hassun, explicitly season sensitive decoration never goes without customers’ applause. The course menu consisting of 8 different dishes starts from affordable ¥5,000. Mr. Ogasawara, the chef-owner, makes soup stocks from such quality ingredients as sea-weed and dried bonito which he sources from the best local suppliers in Japan. He only cooks natural fish, not farmed one. The language of flowers for the restaurant’s name “Kakitsubata”, water iris, is “Happiness comes”.