Tokyo Tagetsu - Michelin 1-star

A real kaiseki restaurant in Omotesando,
Tagetsu

If you travel to Tokyo, I recommend trying real kaiseki at Michelin Guide Japanese Cuisine Tagetsu.

At Tagetsu, we use ingredients from each of the four seasons to prepare fresh dishes tailored to our customers. At Taitzuki, we strive to provide our customers with carefully prepared dishes using cold water, double boiler, two types of soup, and dried bonito flakes every day, and this is a place where visitors leave reviews saying they want to visit again.

Chef, Hadeo Mochizuki

Tagetsu's chef, Hideo Mochizuki, is a famous chef who trained at Kaiseki Ryunan, Genji Branch Hamada, and Karuki Heisaku. He opened Tagetsu in 2013 and has been running it ever since. Omotesando operates with the intention of introducing authentic Japanese kaiseki to people around the world.

Tagetsu is an emerging new kaiseki that adds a youthful touch to kaiseki rather than traditional kaiseki.

A place with taste and atmosphere

The charm of Tagetsu is that although it is located in Omotesando, you can enjoy your meal quite privately and quietly. Additionally, all dishes are prepared using plenty of seasonal ingredients from production areas across the country, so no matter what course you try, you will enjoy freshness.

The interior is bright and clean, and there are 8 counter seats and 3 private rooms.