Rakushokusha Maru is one of two Tokyo restaurants run by owner-chef’s Keiji Mori. Descending into the basement of the Aoyama restaurant, the decor is stylish and discrete with nothing out of place. On our visit, we opted for the ‘tasting menu’, seven courses of refined, elegant cooking ranging from Japanese chestnuts with tofu cream, to grilled yellowtail in miso soup, fresh scallops in chrysanthemum jelly, and their speciality, Japanese style seasonal fish and vegetable pilaf. Everything at Maru is considered and well executed, with bilingual Japanese/English service staff nicely complementing the superb cooking.
