The kaiseki at Guilo Guilo is positively radical. In an old house with timbered ceilings, the place hops as waiters bound up steep steps with dishes on their arms. Sea bass roe with coffee-flavored potato sauce, a rice ball topped with foie gras sauce and tofu skin, and a panna cotta of green peas with honey ice cream and deep-fried lily roots — this is 21st-century kaiseki.
That looks far too pretty to eat, but sounds far too good to not eat.
Ooh. Heart shaped daikon?
