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Copyright © KOBAYASHI All rights reserved.
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Enjoy multiple courses of deluxe dishes from chef Takeshi Kobayashi,
based on his novel, trailblazing style.
The counter is crafted from a single plank of natural walnut,
with ample space for each comfortable seat.
The defining attraction of ULTRA K
is seeing the chef put the finishing touches to the dishes right before your eyes.
This dramatic display is best witnessed close up,
which is why the seating is limited to eight people.
A glimpse from the ULTRA K course meal
KOBAYASHI Special XO Sauce ULTRA style
This seafood dish is accented with hand-made XO sauce—one of the chef’s specialties.
Made with ample helpings of dried scallops and Jinhua ham,
Takeshi Kobayashi’s XO sauce boasts a highly accentuated umami flavor
accompanied by a subtle spice.
Ise lobster and clams are wrapped in the sauce
and boiled in untoasted sesame oil in an al ajillo style.
The freshly prepared lobsters gain an appetizingly crisp texture
as they bask in XO sauce and oil over strong heat.
The powerful umami of the seafood mingles with that of the XO sauce,
producing an overwhelming flavor.
This rich, luxurious aroma is sure to make you want to savor every drop.
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Omakase course
38,500 yen per person
(tax included)
Prices may vary depending on the seasonal ingredients used.
An additional service charge will be added to your bill.
Enjoy a full-course meal featuring the chef’s own specialty dishes
that are honed to perfection through years of dedicated practice.
Our five private rooms accommodate as few as two and as many as eight people
in an elegant yet relaxing space.
These rooms suit a wide range of occasions, be it dining with close friends,
relishing a meal with family, or entertaining a special guest in a secluded setting.
Long-time patrons may be pleasantly surprised to find some returning dishes
that reach back to Takeshi Kobayashi’s career in Mita.
Enjoy satisfying dishes from the chef’s signature lineup.
A glimpse from the multi-course meal for private rooms
Deep-fried eggplant with Japanese pepper and chili
The sight of crimson chilies may seem overwhelming at first glance,
though the subdued forms of the fried eggplant soon make themselves apparent.
The taste of this dish is not quite as spicy as its stark color may suggest,
and its pleasant aroma is marvelous to experience.
The chilies are lightly roasted together with the fruits of the Japanese pepper tree,
before mingling with slices of fried eggplant brocaded in golden brown.
They go on to dance in a pan with sprinkles of salt and seasonings.
Once served, you will instantly be met with olfactory delight.
The spicy scent of the peppers blends seamlessly
with the pungent tones of the Japanese pepper and the perfume of the eggplant.
With a crunchy shell and soft flesh,
the eggplant’s texture continues to mesmerize until the very last bite.
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Omakase course
From 38,500 yen
(tax included) -
Seasonal specialty course
From 36,300 yen
(tax included) -
Limited-time option:
Shanghai crab courseFrom 55,000 yen
(tax included)
Note: Offered from October to December. -
Limited-time option:
Winter seafood courseFrom 55,000 yen
(tax included)
Note: Offered from November to January.
An additional service charge will be added to your bill.
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Wine pairing From 16,500 yen (tax included)
For details on wine pairing, please consult with our sommelier during your visit.
Others
We serve grape wines, Shaoxing wines, teas, and other beverages.
