We were instructed to be at the restaurant in Tokyo's glitzy Ginza district at 8:30 p.m. sharp. When we arrived, just in time, all the other diners were seated. For the next two hours, we enjoyed a multicourse meal of delectable dishes including chawanmushi savory egg custard topped with sea urchin and abalone with a slightly bitter sauce made from abalone liver.
Tea Leaves
Serious reservations about Japan's fine dining scene
Set menus and formal sittings are taking the fun out of upmarket restaurants
Oysters from Saga prefecture with citrus sauce topped with nori seaweed, as served at high-end Tokyo eatery Sugalabo. (Photo by Michiyo Nakamoto)
Read Next
Latest on Tea Leaves
