Kyoto Fukujuen in Tokyo: Ocha Kaiseki　

The main course is a choice of two kinds of fish. Instead of the breadcrumb battered Saba fish with Sencha sauce, I picked the sea bass. It might looked plain but the fish itself is well seasoned and complemented with the bright white Balsamic vinegar and Gyokuro sauce. It is served with an array of seasonal Kyoto vegetables. 

Dessert was a platter of traditional and modern Wagashi. Needless to say, the matcha orange stood out from the crowd as the mini peach Wagashi filled with koshi-an was too sweet and there is nothing spectacular with a piece of butter cake.

The restaurant is also a tea house so one can enjoy authentic Ocha together with matcha sweets. Come during summer and there is this beautiful kakigori, or my best matcha kakigori this year. It does not have any red beans, but semi-cooked Tanba black beans draped in some golden flakes. The sweetness comes from the matcha red bean mochi and the matcha syrup.

The cuisine is refined, delicate and surprising. Plus, the service here is excellent and it's situated just right at Tokyo Station. But, I guess it's time to head to its main shop in Kyoto.