Kudan｜A Two-Star, I actually haven’t done that many “proper” kaiseki meals in Tokyo (Yamazaki doesn’t count), so when a friend came to visit, we picked Kudan as our meetup spot. With two Michelin stars, a Tabelog Bronze and a spot on the Top 100 list, the overall experience ended up exceeding expectations.

🧑‍🍳 The chef spent his early years training overseas, then came back to Tokyo and worked over ten years at a three-star restaurant, with time in sushi houses as well.
🥢 The overall style is calm and understated. The techniques feel textbook-perfect, but the dish choices are surprisingly open-minded. For example, oyster and lotus root are both fried, but in completely different ways that highlight the essence of each ingredient. There’s even a tuna roll worked into the menu, using the “head side” cut of the fish—rich and satisfying without being over the top.

⭐️ A few favorites:

• 🐢 Soft-shell turtle chawanmushi – the dashi was incredibly aromatic and concentrated, with pieces of gelatinous skin and meat woven in. All tender, nothing dry.
• 🐠 Filefish with liver sauce – the liver sauce had fish skin mixed in, making it just right to eat on its own.
• 🦀 Kobako crab and matsuba crab – both done beautifully; the grilled crab legs at the counter were so fragrant they practically cut through the air.
• 🐮 Yamagata fillet shabu-shabu – crisp, clean beef fat aroma, but once cooked together with the vegetables it stayed light and never greasy. Absolutely outstanding.
• 🍚 And the finale: kama-meshi made with pork lard—insanely fragrant and comforting.

💰 The crab-season menu was ¥44,000 per person + 10%. Portions were generous, and the level of satisfaction hit just right. The sake list isn’t huge, but there’s enough to drink and enjoy.

➕ There’s even a staff member at the counter who speaks Chinese, which feels very welcoming.
For a kaiseki that’s relatively easy to book, it’s a great option to keep on the shortlist for those “I don’t know what to eat” days.Tabelog Bronze Kaiseki with Unforgettable Lard Rice