Official information
This restaurant is registered on Tabelog as a corporate member. Business information is released by the staff.
Kohaku
(虎白)The Tabelog Award 2024 Silver winner
Selected for Tabelog Japanese cuisine TOKYO "Hyakumeiten" 2023
Specialities
Chef
Koizumi Kouji - A pioneer who is bringing a breath of fresh air to the culinary world
Food
Limited time only, reservation required takeaway Bento (boxed lunch)
Space
A modest yet comfortable Japanese space with calligraphy and paintings casually placed
Review
-
Review 772resultsFollowers 1,201peopleA variety of fantastic dishes that m...
[Revisited] April 2024 The current restaurant, which was taken over from Ishikawa to Toshi...View details
2024/04 visited
22 times
-
Review 960resultsFollowers 1,089peopleTo Toshiro before the move
On this day, I went to Torashiro, a restaurant I'd wanted to try for a while. I was invite...View details
2024/04 visited
1 time
-
Review 98resultsFollowers 24peopleOriginality × classic
Torashiro will be relocating soon. They have a great balance between creative and classic ...View details
2024/04 visited
1 time
Restaurant information
Details
| Restaurant name |
移転Kohaku（Kohaku）
|
|---|---|
| Awards & Recognitions |
The Tabelog Award 2024 Silver winner
The Tabelog Award 2024 Silver winner
The Tabelog Award 2023 Silver winner
The Tabelog Award 2023 Silver winner
The Tabelog Award 2022 Silver winner
The Tabelog Award 2022 Silver winner
The Tabelog Award 2021 Silver winner
The Tabelog Award 2021 Silver winner
The Tabelog Award 2020 Silver winner
The Tabelog Award 2020 Silver winner
The Tabelog Award 2019 Silver winner
The Tabelog Award 2019 Silver winner
The Tabelog Award 2018 Gold winner
The Tabelog Award 2018 Gold winner
The Tabelog Award 2017 Gold winner
The Tabelog Award 2017 Gold winner
Selected for Tabelog Japanese cuisine TOKYO "Hyakumeiten" 2023
Selected for Tabelog Japanese cuisine TOKYO "Hyakumeiten" 2023
Selected for Tabelog Japanese cuisine TOKYO "Hyakumeiten" 2021
Selected for Tabelog Japanese cuisine TOKYO "Hyakumeiten" 2021 受賞・選出歴 閉じる
The Tabelog Award 受賞歴
2024年Silver受賞店
The Tabelog Award 2024 Silver 受賞店
2023年Silver受賞店
The Tabelog Award 2023 Silver 受賞店
2022年Silver受賞店
The Tabelog Award 2022 Silver 受賞店
2021年Silver受賞店
The Tabelog Award 2021 Silver 受賞店
2020年Silver受賞店
The Tabelog Award 2020 Silver 受賞店
2019年Silver受賞店
The Tabelog Award 2019 Silver 受賞店
2018年Gold受賞店
The Tabelog Award 2018 Gold 受賞店
2017年Gold受賞店
The Tabelog Award 2017 Gold 受賞店
百名店 選出歴
日本料理 百名店 2023 選出店
食べログ 日本料理 TOKYO 百名店 2023 選出店
日本料理 百名店 2021 選出店
食べログ 日本料理 TOKYO 百名店 2021 選出店 |
| Categories | Japanese Cuisine |
| Address |
東京都新宿区神楽坂3-4 |
| Transportation |
3-minute walk from Iidabashi Station on the Tokyo Metro Yurakucho Line and Namboku Line 4-minute walk from the west exit of Iidabashi Station on the JR Chuo Line (local trains) 6-minute walk from Ushigome-Kagurazaka Station on the Toei Subway Oedo Line 8-minute walk from Iidabashi Station on the Tokyo Metro Tozai Line 327 meters from Iidabashi. |
| Opening hours |
|
| Average price |
JPY 30,000 - JPY 39,999 JPY 30,000 - JPY 39,999 |
| Average price（Based on reviews） |
JPY 50,000 - JPY 59,999JPY 50,000 - JPY 59,999
|
| Payment methods |
Credit card accepted （VISA, Master, JCB, AMEX, Diners） Electronic money not accepted |
| Service charge & fee |
サービス料10％ |
Seats/facilities
| Number of seats |
24 Seats （ 6 seats at the counter, 3 tables with 4 seats, 1 table with 6 seats） |
|---|---|
| Private rooms |
Unavailable |
| Private use |
Unavailable |
| Non-smoking/smoking |
Non smoking |
| Parking |
Unavailable Please use the paid parking lot nearby. |
| Space/facilities |
Relaxing space,Counter seating |
Menu
| Drink |
Sake (Nihonshu),Shochu (Japanese spirits),Wine,Particular about Sake (Nihonshu),Particular about wine |
|---|
Feature - Related information
| Occasion |
This occasion is recommended by many people. |
|---|---|
| Service |
,BYO drinks,Take-out |
| Family friendly |
Children aged 12 and over are able to eat the same meals as adults. |
| Website | |
| The opening day |
2008.4.26 |
| Remarks |
Reservation phone number: 050-3138-5225 For inquiries after booking: 03-5225-0807 |
Find Similar Restaurants （Occasion)
Find Similar Restaurants （Area)
Iidabashi Sta.
Iidabashi, Kagurazaka
Iidabashi
Tokyo
Shinjuku City
Categories
Ranking of nearby areas
閉じる
ChefKoizumi Kouji - A pioneer who is bringing a breath of fresh air to the culinary world
Born in Kanagawa Prefecture in 1979, he began his career as a chef after accompanying a friend to a culinary school. After graduating, he studied under Ishikawa Hideki, head chef at Yaesu's Kappo restaurant "Okazaki." In 2003, following Ishikawa's independence, he supported "Kagurazaka Ishikawa" from its founding. In 2008, he opened "Koshiro" as a sister restaurant to the restaurant, and became head chef. Since 2016, he has received three Michelin stars for two consecutive years. As of August 2017, he is the youngest three-star chef in Japan.
Food Limited time only, reservation required takeaway Bento (boxed lunch)
Two-tiered bento box of tiger and white bento dishes
SpaceA modest yet comfortable Japanese space with calligraphy and paintings casually placed
The space, with its subtle calligraphy and paintings, feels just like an art gallery. The interior of the restaurant, made of warm chestnut wood, does not have private rooms, but instead has spacious tables and counter seats, striving to create an atmosphere that does not make you feel tense even when entertaining or dining. The modest yet beautiful setting, which can be said to be the heart of Japan, brings about a comfortable atmosphere. In this worldview of Torashiro, you will feel the Japanese concept of wabi-sabi.
Overturning conventional notions, this Japanese-style meal to a new level. A beautiful dish that will fill your entire being.
Although it is located in Kagurazaka where many famous restaurants are crowded, "Toshiro" has a unique presence. The chef, Koizumi Koyuji, who has been training for many years at "Kagurazaka Ishikawa"
..., prepares Japanese-style meal that does not only appeal to flashiness and appearance, but also captures the essence of the ingredients. Since 2016, he has won three Michelin stars for two consecutive years, and as of August 2017, he is the youngest three-star chef in Japan. He proposes original dishes that combine traditional Japanese techniques with ingredients that are rare in Japanese-style meal, such as truffles and caviar. In a Japanese space with a stylish appearance and a subtle warmth, you can enjoy only seasonal courses. You can enjoy dishes that are outstanding in technique and imagination, such as "Grilled Sweet Snapper with Truffle Sauce", where the scales of the sweet snapper are arranged to look like pine cones. It is also fun to enjoy the tableware, such as Edo Kiriko glass and works by contemporary artists, which further enhance the food. The dining experience, which shows a different side every time you visit, is sure to continue to fascinate many gourmets.