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High end restaurant for 14 people?
They're like "BlackZordon, find us a nice high end restaurant for 14 people please!". Now afte… My entire family is coming and they want to do a group dinner somewhere nice and authentically Japanese.
They're like "BlackZordon, find us a nice high end restaurant for 14 people please!". Now after living here for a while I still don't know of any authentic, high end places that seat that many people, at least not together. The super high end omakase places usually only have 8-11 seats, and other nice authentic restaurants usually only have private rooms for about 6. I honestly have no clue.
Any suggestions?
honestly for 14 people your best bet is a traditional kaiseki place with private rooms, not the counter omakase spots. try Kanda in Minami-Aoyama, they have a private room that seats up to 16 and the chef is a three-star michelin guy who sources everything from Tsukiji himself. it's about 40k yen per person for dinner but the whole experience is really japanese, from the lacquerware to the seasonal presentation.
another one that works is RyuGin in Roppongi, they have a larger private room too and the food is modern kaiseki with a twist. book at least three weeks out and specify you want the private room, they'll set up the menu for the group. both places will take care of dietary stuff if you tell them in advance, just call dont rely on online booking for a group that size.
tbh for 14 people you're prob not gonna find one of those tiny omakase counters that works. but that doesn't mean you can't get something really good. look into ryotei style places in Ginza or Kagurazaka. they're used to hosting larger groups in private rooms and the food is legit kaiseki, super authentic.
specifically Kikunoi in Akasaka has a room that fits 14 and the chef is a third generation kaiseki master. it'll cost you but it's the real deal. another option is Ishikawa in Kagurazaka, they have a private room that fits your group and the seasonal courses are incredible. just call ahead and book like a month in advance, these places fill up fast.
honestly for 14 people you might want to check out tempura kondo in ginza. they have a private room that fits that many and it's not the typical omakase counter setup. their tempura is next level, super light and seasonal, and the room feels very traditional japanese without being stuffy
another option is ukai tei in omotesando, it's a teppanyaki place but done at a really high level with wagyu and seafood. they have private rooms for bigger groups and the vibe is fancy but still feels authentically japanese. just know it's gonna be around 20k-30k yen per person for the full course
if you want something more casual but still nice, gonpachi in nishi-azabu has a big private room and the food is solid izakaya style. it's not michelin star level but it's fun for families, and the place has that whole "kill bill" movie vibe if anyone's into that
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Where can I find crispy, pan-fried bacon similar to a certain international style?
if u have a costco membership the kirkland thick cut is the move, 4 packs of 500g for around 2500 yen and it crisps up proper in a cold pan. for smaller runs, precce in azabudai hills & the basement at isetan shinjuku both carry imported US & danish brands in the chilled case, just read the label for "thick cut" or "smoked" and not "loin". also worth knowing japanese bacon is often wet-cured so pat it dry before frying or it steams instead of crisping
kaldi coffee farm is hit or miss but their smoked bacon from denmark shows up pretty regular, the 200g pack runs about 600 yen. what actually works better for me is asking the butcher counter at peacock or life to slice the block bacon thick, like 5mm, they do it for free and it crisps way better than the pre-packed stuff. also fwiw cheap bacon crisps faster, the fatty supermarket kind at 300 yen a pack works fine if u cook it from cold in a dry pan and pour off the fat as it renders.
tbh the gyomu super store brand bacon is surprisingly decent for crisping up, its not thick cut but if you cook it low and slow it gets pretty crunchy. the key is the dry cure vs wet cure thing, wet cure steams. also check hanamasa if you have one nearby, they sell big packs of american style bacon thats actually smoked and firm.