Torakuro: An Exceptional Address in Tokyo for Michelin-Starred Japanese Cuisine

The Imperial Hotel Tokyo: Timeless Luxury at the Foot of the Imperial Palace

Founded in 1890 at the request of the Japanese aristocracy, the Imperial Hotel Tokyo is a historic institution in a city that is constantly evolving. Located just south of the Imperial Palace Gardens, this iconic establishment offers a prestigious address and breathtaking views of Hibiya Park, the Imperial Palace, and the bustling Ginza district. With its refined service and meticulous attention to detail, it continues to captivate a discerning clientele. A true witness to history, this luxury hotel has evolved over the decades, notably featuring a building designed by Frank Lloyd Wright in 1923, before adopting its current form in 1970, complemented by a modern tower in 1983. Among its many highlights is a diverse selection of restaurants, including Torakuro, nestled within the hotel itself.

© Torakuro

Minimalist and Elegant Design

Torakuro enchants with its minimalist style and meticulously thought-out concept. With its imposing 14-seat counter, it provides a setting where minimalism and refinement blend harmoniously. Wood, in various shades, evokes Japanese tradition while subtly integrating modernity through the choice of materials. This contemporary aesthetic, both chic and timeless, is enhanced by the intimacy of the space, which accommodates only 26 guests, including three private rooms.

© Torakuro

© Torakuro

True to Japanese spirit, Torakuro offers an immersive experience where customers seated at the counter can observe the meticulous preparation of dishes highlighting seasonal ingredients, grilled over charcoal or steamed before their eyes. This marriage of tradition and innovation delights both locals and visitors seeking a culinary immersion in Japanese culture.

© Torakuro

© Torakuro

A Michelin Star for Torakuro: The Talent of Chef Takami

Chef Masashi Takami embodies the very essence of contemporary Japanese haute cuisine, a vision that earned Torakuro a Michelin star. Before joining the Imperial Hotel, he honed his craft in two triple Michelin-starred establishments, Kagurazaka Ishikawa and Kohaku, where he mastered exceptional culinary techniques and gained a deep understanding of balancing tradition with modernity. His cuisine reflects the philosophies of the Imperial Hotel and the Ishikawa Group, combining innovation with respect for traditions. Sophisticated French techniques, such as consommé and confit, harmonize with iconic Japanese practices like dashi broth and charcoal grilling.

© Torakuro

Under Chef Takami's expert hands, seasonal ingredients take on new dimensions, elevated by precise techniques and limitless creativity. Exceptional seafood — Ise lobster, Matsuba crab, Kensaki squid — and fish like mackerel and cutlassfish are joined by rare ingredients such as soft-shell turtles, caviar, and wild mushrooms. This culinary excellence is complemented by a carefully selected range of beverages to enhance every dish. Torakuro's Michelin distinction reflects Chef Takami's commitment to offering a gastronomic experience of unparalleled refinement and quality.

Delicacy and Refinement: The Story of an Unforgettable Omakase Menu

After a flawless and warm welcome, we began our evening with a drink while discovering the Omakase menu that would be served to us. While the alcoholic beverage menu was enticing, featuring a fine selection of sake, we opted for a non-alcoholic yet 100% Japanese alternative: a sparkling yuzu juice, fresh and delicate.

The first course, the sakizuke, sets the tone. In the tradition of kaiseki, this amuse-bouche highlights subtle flavors while introducing the culinary philosophy of the upcoming meal. Here, it combines matsutake mushrooms, a savory egg custard, and ginkgo nuts, seasonal ingredients prepared with quintessential Japanese elegance. Next, the agemono, or fried dish, delights us with a saury spring roll (a typical autumn fish), accompanied by grated radish and plum, creating a harmony of textures and flavors.

The wanmono, a refined soup, contains minced conger eel, matsutake mushrooms, chrysanthemum petals, and Japanese parsley in a delicate clear broth. Following this are the tsukuri, or sashimi: a sea bream paired with seaweed and soy sauce, and an abalone served with abalone liver sauce and scallion shoots, showcasing fresh and impeccable quality ingredients.

The yakimono, a grilled dish, features grilled soft-shell turtle accompanied by yellow chives and green chili seasoned with yuzu miso, a rich and slightly tangy combination. One of my favorites follows: the nakasara (steamed dish), composed of sea eel (anago) on steamed rice, enhanced with dried seaweed and Japanese red pepper, a delicate dish with refined and perfectly balanced flavors.

The hiyashimono, a cold dish, highlights autumn flavors with cold lobster paired with eggplant and a bonito cream, a combination both rich and light. Next, the nimono, a simmered dish, unveils tender and flavorful wagyu beef cheek, simmered with shiitake mushrooms, Japanese leek, and subtle yellow mustard, resulting in a comforting yet elegant dish.

To conclude, the shime, composed of kanuma soba noodles (buckwheat noodles) topped with sea urchin, salted kelp, and cucumber, provides a delicate and refreshing final touch before the grand finale: the shokuji. This main dish, typical of kaiseki, is a pot of rice (kamameshi) with maitake mushrooms, salmon, and salmon roe. The pot cooking process, which gradually releases the flavors of the ingredients, gives the rice a slightly crispy base and a tender center. Every spoonful reveals a harmony between the earthy flavors of the mushrooms, the richness of the salmon, and the delicate saltiness of the salmon roe. This dish not only captivated us with its exceptional taste but also with the captivating presentation of its preparation, reflecting the chef's expertise.

Finally, the dessert, or kanmi, concludes this culinary experience with a true celebration of autumn flavors and textures. In our menu, it revolves around intensely flavored grape ice cream, accompanied by Kyoho grapes, known for their sweetness and juicy flesh. A gin jelly, subtly alcoholic, brings a touch of freshness and lightness, while roasted pine nuts add a pleasant crunchy and slightly toasted note. It is followed by a coconut mochi, deliciously tender, offering an enveloping and exotic sweetness. This kanmi is not just a sweet conclusion but a true extension of the gastronomic experience, leaving a final impression of freshness, sophistication, and perfect harmony.

My Opinion

The Michelin-starred restaurant Torakuro embodies the essence of Japanese refinement, where tradition and modernity meet with unparalleled elegance. The meticulous attention to detail, both in architecture and design and in the culinary experience, reflects an exceptional commitment to excellence. Each dish in the Omakase menu is a work of art, elevating impeccable ingredients through meticulous techniques and remarkable creativity. This experience profoundly moved me with its ability to tell a story through flavors, textures, and visual harmony, making this evening a memorable immersion in Japanese culture and art de vivre. Torakuro undoubtedly deserves its Michelin distinction and offers a rare and intense gastronomic experience.

Practical Information

A big thank you to Torakuro for the invitation to discover their establishment. Of course, I remain free in my opinions expressed in this article!