Kakatojo

A short stroll from central Shinjuku into Shinjuku 5-chome leads to Kakatojo, set on the 1nd floor of a quiet hot spring ryokan. The inn's tranquil surroundings welcome outside diners just as easily as overnight guests. Inside, a generous counter dining area stretches across the room, allowing visitors to watch the chefs prepare each course right before their eyes.

A Dynamic Course Flow

The restaurant's core evening tasting, the Kakatojo Course, opens with a colorful presentation of appetizers crafted from seasonal produce. Traditional Japanese touches—including fresh sashimi and nigiri sushi shaped on the spot—are thoughtfully punctuated by playful surprises, such as teppan-grilled celery gyoza seasoned with roughly chopped celery and fragrant black garlic. For the centerpiece, diners can select from teppan-grilled cuts of finely textured Ota beef, such as rump (ichibo) or tenderloin, or opt for a Japanese wagyu hamburg steak glazed in a house sauce of red wine and red miso.

To finish, the meal concludes with refreshing options like chilled lemon somen noodles or an aromatic keema curry. A la carte dishes are also on hand, featuring fried lotus root stuffed with minced prawn paste and silver cod marinated in Saikyo miso, allowing guests to tailor their experience with extra plates.

Complementary Drinks and a Lunchtime Respite

Drink pairings include Japanese sake labels like Hakurakusei and Shichihonyari, alongside food-friendly wines matched to dashi-driven seasonings. House specialties such as a Mikawa mirin ginger sour and a bamboo charcoal craft cola sour provide unique refreshment. During the day, midday diners can turn to accessible formats like a lunch tasting set pairing sashimi, tempura, and a mini chirashi bowl, or a sea bream chazuke with sesame sauce. Wrapping up the meal with house mizuyokan red bean jelly or ice cream leaves a serene pause well removed from the surrounding city.