Suetomi (末冨)
Suetomi is a kaiseki restaurant in Tokyo (address not publicly released) that’s mostly invitation only. Had the pleasure of a private restaurant book out.
The skill in cooking, sensibility and ability to let the natural flavour of the best ingredients shine was amazing.
Food 5/5, service 5/5, atmosphere 5/5, cost performance 4.5/5 and drinks 4.5/5
~90,000 yen after tax and tip per person excluding alcohol
Dom P 1988 – was slightly oxidized but a bit of fizzle remained and the aroma of burnt autumn apples, honey and toasted macadamia nuts was amazing (4.5/5)
Abalone from chiba with abalone liver sauce – exquisite abalone sliced generously with liver sauce, the mouth feel of robust abalone with rich aroma of liver was unforgettable (4.5/5)
Summer hamo in dashi – the light sweetness of summer conger eel was brought forth by the gentle but powerful dashi (4.5/5)
Three sashimi (uni from Chiba, karei, aorika) – highest quality ingredients matched with ponzu sauce, ankimo and sudachi 4.5/5)
Soba with okra and Junsai – light refreshing dashi complimented by the sharp, sour leafy taste of junsai. Can taste the texture of buckwheat from soba noodles (4/5)
Amadai with junsai – The slight fat from the fish is well complimented with the junsai flavoured broth (4.5/5)
Shiratama with edamame and duck breast – one of the best dish I have ever had. The softness and robustness of the shiratama was complimented by the refreshing edamame and the duck breast was exquisite (5/5)
Sea bream in dashi – perfectly cooked skin and fish (5/5)
Grilled suppon – very juicy and full of umami. The turtle was so tasty (5/5)
Hairy crab in edamame sauce – the sweetness of the crab was amazing (5/5)
Summer hamo shabu shabu – the dashi is the highlight here and I almost drank half. The depth of flavour along with hints of kombu was the best I ever had (5/5)
Rice with Chiba uni and abalone – the umami and richness was overloaded to the point where one feels guilty for the excess of expensive ingredients
(5/5)
Jelly with muscat grapes – refreshing, perfect ending (4/5)
by balldem824
2 Comments
Looks amazing. Such a rare thing to be able to visit one of these high ranked invite only places I’m sure it was incredible. 90k yen pre drinks is quite steep even amongst these high ranked invite only spots outside of matsutake/crab season.
Very cool thank you.
Seriously wonder about the winter crab course, since I’ve heard opinions that Tokyo kaiseki don’t have the best crab courses (vs Kyoto, Kanazawa).
This isn’t actually impossible to book on TableAll (but then you pay even more lol). We had this booked there but had to cancel due to illness.
Trajectory-wise, seems like this will be Tabelog Gold (and it was in its previous iteration) in the future. No Michelin star though since invite-only won’t qualify.