Kutan

About

Kutan calls its style “Tokyo washoku”: orthodox Japanese technique widened by a chef who trained both in Japan and abroad. Ingredients outside the usual kaiseki vocabulary may appear when they serve the flavor, giving the seasonal sequence a broader frame without abandoning Japanese structure.

The reservation-only course is designed dramatically, moving from quiet restraint toward greater lift while following the season. Even the name carries that intent, joining ideas of longevity, sincerity and the color red.

White surfaces and vivid red accents sharpen the compact 13-seat room. Counter seats keep the kitchen close, while one private room gives groups of four to six a more enclosed experience.

The room turns the restaurant's name into physical design. White walls and ceiling establish stillness; 'tan,' a character tied to sincerity and red, appears as a sharp chromatic counterpoint. With just 13 seats and one enclosed table room, that visual tension can carry from the quiet opening dishes into the course's more dramatic later movement.

Highlights

• Tokyo washoku informed by Japanese and overseas training
• A fully reservation-only seasonal course
• Thirteen seats in a white-and-red dining room

What to order

• Seasonal course — The reservation-only menu is the restaurant’s complete and only intended experience.
• Counter course — Book a counter seat to experience the sequence closest to the kitchen.

Good to know

• The seasonal course requires a reservation.
• Dinner is served Monday through Saturday; Sunday and public holidays are closed.
• The room has 13 seats, with one private room for four to six guests.

Recognition

Opening hours

Getting there

Frequently asked questions