Kurita

At Kurita, the pleasure lies in enjoying seasonal ingredients as part of a course. One repeat visitor recalls having pike conger, sweetfish and water octopus in summer, and notes that the changing dishes are part of the restaurant’s appeal. On another visit, a diner requested Wakasa-style grilled tilefish, cooked without raising its scales, as part of a course and also ordered sashimi. They particularly remember the sashimi accompanied by Spanish mackerel seared on a cedar board, as well as honmoroko, which they were trying for the first time.

A diner who visited in autumn, hoping to enjoy matsutake mushrooms, singles out the fragrant dobin mushi as especially memorable. The restaurant offers courses at both lunch and dinner, making them a way to savour seasonal dishes one plate at a time. One visitor says dinner took about 2 hours, so allow plenty of time for a leisurely evening meal.

For sake to accompany the meal, a visitor describes enjoying asking the proprietress for a recommendation. Reservations are recommended for both lunch and dinner, so consider booking if you have a course meal in mind.