I came to Tokyo to pick up the stars and punched the Michelin restaurant Sakurakawa. The two classic Kaiseki dishes were booked in advance for two months. The menu is based on seasonal ingredients, including abalone, lobster, steak, pine mushrooms and other high-quality ingredients. The biggest feature of Kaiseki cuisine is exquisiteness. I also specially pulled my hair and went with an improved cheongsam. The clerk expressed interest in the buckle on my skirt. Reorganized Kaiseki for more than three hours. At the end, I was a little bit sleepy. Haha, I didnt drink alcohol, but my eyes were a little confused.