The specialty here is shabu-shabu: thin slices of beef cooked in boiling water at your table and dipped in sauce. Normally this is an informal, if pricey, sort of meal; after all, you do get to play with your food a bit. Kisoji, however, adds a dimension of posh to the experience, with all the tasteful appointments of a traditional ryotei—private dining rooms with tatami seating (at a 10% surcharge), elegant little rock gardens, and alcoves with flower arrangements.
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