An exciting newcomer to the Tokyo food scene is Viola, serving traditional Japanese cuisine. The homestyle dishes are served kaiseki style, in courses. Dashi, the basic umami rich stock, is at the core of many of the dishes. The elegant simplicity of the dishes are a testament to the quality of the cooking.
It’s no surprise as Viola is a 16th generation descendant of Sen no Rikyu, the tea master who brought the tea ceremony to prominence and is the founder of three schools of tea. The 15th generation, Kazuko Goto, is the author of fifteen cookbooks on traditional Japanese cuisine.
Viola is in a quiet residential area a short walk from Hiroo Station. The room at lunchtime was busy with mostly ladies. The sparse room allows the focus to be on the cuisine. My friend and I were seated at the counter which allowed us to speak with the owners who could explain the dishes eloquently in English.
I love the dishware, like the red pottery that looked like lacquerware. Diners select the final savory course between a grilled fish or beef cheeks or au feu.
Viola
Minato-ku, Minami-Azabu 4-12-4
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