I visited the Michelin-starred for three consecutive years, Japanese-Korean cuisine restaurant Wakasa, eagerly anticipating the special Korean dishes crafted by the dynamic duo of Chef Hiroaki Yoshimoto and owner Takeo Wakasa, which utilize Japan's dashi and ingredients. Located in a renovated traditional house tucked away in an alley in Meguro's Higashiyama, the ambiance of the establishment is both high-end and immaculately clean, a perfect hideaway for adults with a taste for the finer things. The dishes served are based firmly on traditional Korean cuisine but are brought to life with originality and a bold use of Japanese-Korean ingredients, meticulously prepared. For example, the Possam Kimchi wraps halibut, Nagasaki matoudai (John Dory), and avocado in a mildly spicy kimchi, allowing the diner to appreciate the texture of the ingredients. The Jorim features Akaisaki (red seabream) simmered in dashi, introducing me for the first time to "takomanma" sauce with willow octopus eggs, which starts with the texture of egg and bursts into creaminess. The Kalbi Chim uses tender Nagasaki beef stewed in a rich miso sauce, but the real star is Wakasa's original miso sauce, made from beef bones, fat, and chili, described as the restaurant's treasure. The meal fills you up with delicious bulgogi and a seafood chigae pot, but the highlight comes at the end with a choice of two dishes out of ten (four dishes between two people). The "seafood bowl" impresses with its eggs, sea urchin, ikura, and even abalone on top, reminiscent of a Michelin-starred Japanese restaurant's finale but even more moving in its deliciousness. Classics like stone-grilled bibimbap, Morioka cold noodles, and the owner's favorite beef sinew curry were all exceptional. The service, led by owner Wakasa himself, is overwhelmingly passionate and dedicated, making it clear that they pride themselves on their ingredient selection and cooking, aiming to please their guests above all. The restaurant not only wants to showcase the abundance of delicious ingredients available in Japan with respect for the producers but also aims to share the stories behind their dishes, making Korean cuisine accessible in a restaurant setting. My visit extended far longer than planned due to the engaging conversation, leaving me thoroughly satisfied with the cuisine, service, and atmosphere of Wakasa. I highly recommend this restaurant to all food enthusiasts. *Today's Menu* - Fukuoka asparagus potage, seafood dashi - Snow crab, ho purple shiso flower - Banchan including kimchi and namul, aosa with kimchi, Tokyo Tachikawa udo, Korean seaweed with soft shredded squid, Akita iburigakko kimchi - Possam Kimchi with halibut, Nagasaki matoudai, avocado - Jorim with dashi-simmered Akaisaki - "Takomanma" with willow octopus eggs - Suyuk with Kumamoto Aso red beef in beef bone soup, tender enough to be cut with chopsticks, Awaji Island onion yakiniku sauce - Chapchae with clams, Yamagata rape blossoms, homemade karasumi (dried mullet roe with Korean ginseng liquor "Baekseju") - Kalbi Chim with tender Nagasaki beef in rich miso, Udo and first-of-the-season bamboo shoot tempura, deep-fried tteokbokki - Hokkaido silver seabream, Jeju Island abalone, radish and Ariake seaweed fuki miso sauce - Bulgogi flank steak, Nagasaki pekoros, bamboo shoot potato with bulgogi sauce - Seafood chigae with directly sourced vegetables, bluefin leatherjacket, Spanish mackerel, abalone, kuruma shrimp, iidako, carefully filtered to avoid cloudiness, beef bone soup with gochujang and a Japanese fish dashi soup - Finishing dishes include Morioka cold noodles, spicy bibim noodles, yukgaejang soup, kongdans soup, kimbap, stone-grilled bibimbap, beef sinew curry, keema curry, seafood bowl (Matsumae pickles), and buldak ramen.

Individual evaluation criteria: The average (normal) score is 3.0 points, with ratings in increments of 0.5. The overall points are calculated by multiplying food/taste by 4, service by 2, atmosphere by 2, and cost performance by 2, then dividing the sum by 10 (alcohol/drinks are excluded). ================ Not mentioned Deliciousness: ==========

Category: [Tokyo] Korean Cuisine [Tokyo] Ethnic, Ikejiri-Ohashi... or it might be easier to say it's in front of Nakameguro Don Quijote. Wakasa, a small house offering Japanese-Korean fusion cuisine, exudes a sense of style and atmosphere. There's no à la carte menu, only a few set courses. The courses are flexible, with adjustments made based on conversation, like trying something seen in a photo because a previous dish was delicious. Starting with appetizers like Perilla, Makgeolli, and Iburi-Gakko, the course progresses. Inside the seafood Possum Kimchi are yellowtail, amberjack, and banana, with a natural sweetness and none of the heaviness typical of kimchi. The fillet of Akagi Prefecture's red beef is slowly cooked in a suyuk broth, resembling shabu-shabu, melting in the mouth. The modest sweetness of the onion sauce elicits exclamations of delight. Summer vegetable Chapchae with junsaai and paprika soup is creatively presented, using Chapchae as one of the ingredients. The Cajun seasoning is tastefully done, complementing wine pairing well. Fried anglerfish with sweet chili sauce and thin egg omelet with more abalone than egg are served. The abalone liver sauce carries a distinct aroma of wood sorrel. Corn and octopus mixed rice, topped with beef Yukhoe, is a hearty dish. Describing it as a fusion of Japanese and Korean cuisine is apt, with additional elements that make it reminiscent of Korean nouveau cuisine. Korean royal cuisine is often associated with numerous small dishes covering the table. The style here, with a mix of Western and Japanese tableware, and dishes served one by one at the perfect moment, is exceptionally pleasing. It's a unique course that incorporates plenty of Korean flavor into Japanese cuisine or vice versa, depending on perspective. It's not reinventing the wheel, but trying it makes you wonder why this genre didn't exist before. It's a fusion that brings out the potential of both sides. For dessert, there's a wide selection including cold noodles, seafood bowl, and curry. Abalone, sea urchin, and salmon roe served on seaweed evoke a lively atmosphere. The restaurant will relocate to a single-story house near Naka-Meguro Station in July, with a courtyard and potential annexes available. I saw the essence of this restaurant in the excited smile of the youthful owner, who seems deeply engrossed and passionate about his business every day. This enthusiasm creates the flavor and ambiance of the restaurant.

I visited with high expectations after making a reservation, looking forward to the "Korean Royal Court Course." The dishes were served one after another, and there were several options for the finale. The owner chef explained each dish meticulously, using undoubtedly high-quality ingredients, and the flavors were indeed delightful. However, I couldn't help but wonder why it was priced this way. I thought, "Is this really worth the cost?" Thank you for the meal.

- Iburi Gakko, Kaga Cucumber, Fresh Squid, Aosa Seaweed, Qing-geng-cai, Possum Kimchi - Flatfish, Amberjack, Mango John, Cherry Shrimp, Spring Onion - Live Octopus and Yukhoe, Mongolian Squid Chapchae, Tang Ink - Tokkari-bi, Mandu Korean Royal Court Cuisine, Jujube, Pine Nut Shark Fin Samgyeopsal - Nakkopse, Slightly Cold Noodles, Samgyetang, Seafood Bowl, Keema Curry, Spicy Instant Noodles

A restaurant that serves Korean cuisine in courses. Ambience: The interior is dimly lit, not too fancy nor too casual, suitable for both dates and business meals. Food: Seafood and meat are served in a balanced manner, with the beef suyuk in the middle being particularly enjoyable. You can choose from several main dishes, and on this day, I chose bulgogi and added ganjang gejang. The finishing cold noodles were prepared in Morioka style, with a thick soup, which was unusual. In addition to that, they offer seafood bowls, curry, and other dishes in bite-sized portions. Although I had various other dishes, I forgot to take photos. I was very satisfied.

I had dinner at a restaurant located in Ikejiri-Ohashi, which has been featured in the Michelin Guide for three years and is also listed in the Tabelog Top 100. As a lover of Korean cuisine and culture, from K-pop to beauty and gourmet, I often visit Shin-Okubo casually, but this time I opted for a Korean royal course priced at ¥16,500. The restaurant is housed in a renovated old folk house, creating a traditional Japanese atmosphere. The first drink served was a glass of champagne in a coupe glass reminiscent of Marie Antoinette's favorite, exuding a direct and luxurious aroma. The meal started with five kinds of panchan: komatsuna with sesame dressing, Akita iburi gakko (smoked daikon radish), kimchi, vinegared daikon radish from Yamagata, and kimchi from Enoshima. The highlight was the palace-style bossam, a rich kimchi stuffed with surprising banana, paired perfectly. The mook (acorn jelly) made with acorn flour was served with a sesame tofu-like egg sauce and soy sauce-marinated ikura (salmon roe). For the main course, I chose between bulgogi, samgyupsal, samgyetang, and takhanmari. The bulgogi, served in elegant tableware reminiscent of a king's meal in a drama, featured delicious harami (skirt steak) steak with vegetable sauce. The samgyetang was presented in Japanese-style dinnerware, offering a gentle and innovative taste, perfect for health-conscious diners. For the finale, I selected the seafood bowl and comtang as the finishing sizes. The seafood bowl was incredibly luxurious, featuring delicacies like Matsumae pickles, sea urchin, and soy sauce-marinated ikura, along with Jeju Island abalone and a lightly mixed Bicchu Jidori (local chicken) egg yolk. The comtang had an exceptional broth, promising both beauty and health benefits. Dessert was almond jelly, perfectly encapsulating the fusion of Japanese and Korean cuisines. The ambiance of the restaurant, with its traditional folk house exterior and Japanese tableware, exuded an artistic charm. The impeccable service left me a devoted fan.

I had a 10-course dinner at 若狭 (Wakasa) near Starbucks Reserve® Roastery Tokyo, about a 10-minute walk from Naka-Meguro Station, costing ¥16,500. Wakasa is celebrating its 10th anniversary next month, having earned a Bib Gourmand in the Michelin Guide Tokyo 2016/2017/2018 after just 2.5 years since opening. We were seated at a spacious table beyond the counter. We started with a champagne toast, served in uniquely shaped glasses. The snacks included 5 kinds of panchan, featuring crisp mountain-grown daikon, smoked herring from Akita, and sesame sprinkle from Shimane. Then came the palace-style bossam, with Kagoshima Shimadai and Jeju Island flounder wrapped in cabbage, accompanied by mild and flavorful kimchi. The sesame tofu with Hinai chicken egg yolk, soy sauce, and ikura topping was exquisite. The Kumamoto Hirayusuke, a 5-month-old red cow, was served shabu-shabu style in beef bone soup with Awaji Island sauce and green onions, boasting a melt-in-your-mouth texture. The seasonal chapchae included Mongolian squid and springy glass noodles, topped with karasumi for a magical flavor. The Korean-style hamburg steak with pine nuts and nutmeg, served with cress, was unexpectedly delicious. The mandu, filled with shark fin and pork trotters, was a delight. The seasonal seafood dish featured colossal shrimp from Toyama, larger than those found in sushi restaurants, providing an experience akin to dining at one. The recommended samgyeopsal, made with Iwate's Sasuke pork, was juicy and flavorful when wrapped in vegetables and topped with plenty of sesame. For dessert, we enjoyed a green tea cheesecake with a subtle tea flavor. The service, provided by the owner, Mr. Wakasa, and the chef, Mr. Yoshimoto, was exceptional, with prompt responses to all inquiries and detailed explanations of the dishes. The serene atmosphere and beautiful tableware added to the experience. Overall, it was a memorable dining experience, leaving us eager to return for more delicious encounters.

Located about 800 meters from Naka-Meguro, this restaurant is a hidden gem. Upon entering, there are counter seats in the front and table seats towards the back. It seems there are also group seating options on the second floor. Today's meal consisted of a total of 10 dishes, including desserts. Honestly, I don't recall eating much Korean cuisine before, but Mr. Wakasa's dishes here are all meticulously prepared and absolutely delicious! For the final dish, there's a surprising choice of 10 options. I ordered the extremely spicy noodles made with dry noodles. I underestimated the level of spiciness, thinking it wouldn't be too hot. I was wrong—it was super spicy! Apparently, it's made with authentic Korean chili peppers, and I couldn't finish it till the end, knocked down... Aside from the ambiance and taste of the food, the service is also top-notch. Highly recommended restaurant. Thank you for the wonderful meal! Whew~. ☆Rating at the time of posting (3.73) ==========

Between Ikejiri Ohashi and Nakameguro, on the eastern slope, there is a Japanese-Korean cuisine restaurant called "Ishinabe Wakasa" that opened in June 2013 after renovating an old private house. It has been featured in the Bib Gourmand guide for three consecutive years and listed among the top 100 Asian and ethnic restaurants in 2022. The concept of "Wa-Kan" cuisine, blending Japanese and Korean influences, was introduced to express Japanese ingredients and culture through Korean cuisine. The owner, Takao Wakasa, trained for 10 years in various establishments including hotels in Tokyo, a specialty shop for Mezawa beef in Iwate, and the now-closed famous restaurant "Dining Bones" before opening "Ishinabe Wakasa." Their principles include a commitment to providing authentic ingredients and maintaining innovation without being bound by conventions. Ingredients are carefully sourced directly from producers, including renowned ones like Mezawa beef and Sasuke pork from Iwate Prefecture. There is no strict time limit for dining, and regular customers are accommodated even without reservations. In 2016, they opened a Korean bar in Enoshima. Chef Yoshihiro Yoshimoto, who apprenticed under top chefs in various cuisines, including Japanese, Western, and Chinese, serves as the head chef. The omakase course allows for customization based on preferences, with the seafood sweet and spicy hot pot being a popular choice. The meal starts with a toast featuring Opia Chardonnay Organic Champagne and Rococo white beer, followed by a variety of appetizers including Kimchi made with Iburi Gakko, a smoked daikon radish from Akita, which was particularly memorable. Other highlights include Possum Kimchi, Jong with sesame tofu and ikura, Suyuk featuring Akaushi beef from Kumamoto, Chapchae with various ingredients, Galbi Chim made with steamed and stewed Kuroge Wagyu beef from Kumamoto, Tempura with bracken ferns and baby corn, and Seafood Gui with firefly squid from Toyama, abalone from Jeju Island, and zucchini from Kochi.

【Nearest Station】 9 minutes walk from Nakameguro Station 【Budget】 ¥15,000 - ¥20,000 【Overview】"Wakasa" is a renowned restaurant in Tokyo, recognized in the Asia Ethnic Tokyo Top 100 2022 by Tabelog. It serves a fusion of Japanese and Korean cuisine, blending local Korean eating styles and cooking methods. Wakasa's hospitality, led by Mr. Wakasa, is noteworthy. ○Courses - Korean Imperial Court Course: ¥16,500 - Luxurious Ise Ebi (lobster) Course: ¥19,800 - Tajima Beef Steak Course: ¥23,000 【Menu】 Korean Imperial Court Course (¥16,500, excluding drinks) - Wakasago (young sweetfish) - Korean appetizers - Bossam Kimchi - Shabu-shabu - Cherry salmon - Galbi jjim (braised short ribs) - Bulgogi - Firefly squid, abalone - Soup - Finishing dishes (2 items) 【Notes】Visited with my company's boss. The atmosphere is calm, with tables on the first floor and fully private rooms on the second floor. Ideal for business meetings, entertaining, and dates. Mr. Wakasa provided excellent service, captivating customers with his lively conversation. The uniqueness of "Wakasa" in both hospitality and creative menu items was evident. Here are some recommended dishes: - Shabu-shabu: A dish known as "Suyuk" in Korea, using A4-grade black wagyu beef from Aso City, Kumamoto. Served almost rare with a sauce made from 8% sugar content new onions. The sweetness of the beef and the rich complexity of the onion sauce spread throughout the mouth, creating a delightful experience. - Cherry Salmon: Thick-cut cherry salmon, abundant amounts of luxurious salmon roe, finished simply with Kyoto-grown greens. - Bulgogi: Unlike the typical image of Bulgogi, this version features meat with a chewy texture and a sweet sauce. Cooked carefully to preserve the natural flavor of the meat, it truly represents Japanese-Korean cuisine. Thank you to Mr. Wakasa and the staff. The welcoming atmosphere and the presence of regular customers explain why this place is always bustling. I will visit again. Thank you for the meal.※Rating at the time of posting: 3.73

Wakasa was lively as always after a long time! Tried sea urchin roll for the first time. Red beef fillet suyuk was a classic. Seasonal cherry salmon with salmon roe. Italian-style beef tongue? The main dish was Tajima beef steak. Even the almond tofu dessert was perfect. Wanted to eat more, but got too tipsy and forgot to take photos. The house Makgeolli here is incredibly delicious.

☆Recommended Points☆ 1. A Korean restaurant with genuine skills featured in the Michelin Guide for three consecutive years. 2. Unparalleled fusion cuisine combining Japanese and Korean elements. 【Recommended Occasions】Anniversaries, dates, entertaining guests, business meetings. 【Menu】"Korean Royal Court Course (¥16,500)" - Seasonal appetizers - 5 types of side dishes (Banchan) - Royal court-style Bossam (boiled pork wraps) - Beef sirloin strips (Hire-sal) - Seasonal vegetable and seafood Japchae (stir-fried noodles) - Seasonal meat dish - Seasonal seafood dish - Choice of main course - Choice of finishing dish - Dessert 【Images 1-5】"Choice of finishing dish" An astonishing service where you can choose 2 out of 10 different finishing dishes, with options ranging from full portions to half or bite-sized. This reflects their desire to cater to individual preferences. Selections include: - Cold noodles - Bibim noodles - Yukgaejang (soup, stew, or ramen) - Gomtang (soup, stew, or ramen) - Kimbap - Stone pot bibimbap - Beef tendon curry - Keema curry - Seafood bowl - Spicy stir-fried pork with vegetables 【Images 6-7】"Choice of main course" Similar to the finishing dishes, you can choose 2 out of 4 main courses. They even offer the option to split smaller portions between two people. Options include: - Samgyeopsal (grilled pork belly) - Bulgogi (marinated beef) - Samgyetang (ginseng chicken soup) - Dakdoritang (spicy braised chicken) 【Images 8-10】"Seasonal seafood dish" Featuring grilled items ("gui"), including Jeju abalone, seasonal firefly squid, and Kagoshima bamboo shoots wrapped in Ariake seaweed. Served with fuki miso, adding depth to the flavors. 【Images 11-12】"Seasonal meat dish" Kalbi jjim, featuring simmered Nagasaki beef short ribs in a special fruit sauce. Meltingly tender with a hint of spiciness, complemented by neighboring "tigim" dish.

This time, I visited a restaurant that combines Korean and Japanese cuisine, featured in the Michelin Guide Tokyo for three consecutive years. It's also selected as one of the top 100 ethnic restaurants on Tabelog and appeared on the TV show "Interview Refusal" by Jimon Terakado. Since I am highly regarded by Michelin, Tabelog, and Jimon Terakado, I was quite interested... I often go to Korea... About two weeks ago, I made a phone reservation with a friend and visited. The operating hours are... closed on Sundays. Monday to Saturday... 5:00 PM to 11:30 PM for closing. The location is about a 12-minute walk from Naka-Meguro Station on the Tokyo Metro Hibiya Line and Tokyu Toyoko Line. About a 10-minute walk from Ikejiri-Ohashi Station on the Denentoshi Line. We arrived at 7:00 PM. The exterior is fantastic from the outside, renovated from an old folk house in a narrow alley, giving a casual yet elegant feeling. In 2013, the owner, Mr. Wakasa, moved from Iwate Morioka to Tokyo and opened the restaurant. It seems like we can enjoy dishes from Morioka, so I'm looking forward to it. The interior is also nice, with a calm atmosphere, suitable for a mature date or a meal with colleagues. It's a bit upscale for a family. There are counter seats for four near the entrance and about four table seats in the back, and there are private rooms as well. We were guided to a table seat in the middle. The menu here is only courses, and the most popular ones are the Korean Royal Court Course for 16,500 yen (including tax), and the Luxurious Ise Ebi (spiny lobster) Course for 19,800 yen (including tax). For those who want to enjoy meat, there's the Tajima Beef Steak Course for 25,300 yen (including tax). We chose the Korean Royal Court Course for 16,500 yen (including tax). As for drinks, we had Makgeolli, of course. We enjoyed a slightly refreshing Cheju raw Makgeolli. We had two servings (1,485 yen), but kept it on the lighter side. Makgeolli, the real thing, is totally different. Elegant and delicious (^_^;) We also had two servings of the slightly rich Cheju raw Makgeolli, which was also delicious. It's hard to describe... the taste is elegant, not one-sided, and the sensation after swallowing is... wonderful! It was a splendidly refined taste. For the Korean Royal Court Course this time... First, it's the Nanbanzuke (southern barbarians' pickle) of young ayu (sweetfish) from the Kii River in Wakayama. ☆ Ayu is, as the characters suggest, young sweetfish before becoming adults. The small ayu is deep-fried and marinated in Nanban sauce with paprika, etc. The sweet and sour taste and the deep-fried young ayu match perfectly, and it's incredibly delicious! ・ Five types of banchan (Korean side dishes). Banchan is a dish eaten with rice in Korean cuisine and can be compared to side dishes in Japanese meals. ☆ This time, it includes Enoshima seaweed, soy sauce-marinated new onions, deep-fried Egoma from Shimane, Iburi Gakko kimchi, and Tachikawa udo. All of them are delicious! It makes you want rice (^_^) Especially the deep-fried Enoshima seaweed and Egoma are excellent. I want to sprinkle them on rice ＼(^_^)／ They were really delicious. ・ Gungjung Bossam... Bossam kimchi and sea bream from Mie. ☆ Bossam kimchi contains sashimi in kimchi, with flatfish from Cheju Island and bigeye tuna from Nagasaki, along with tomatoes from Yamagata. The acidity and sweetness of kimchi and the umami of sashimi blend perfectly and taste great! The sea bream from Mie is also delicious! Pickled Egoma leaves with yangnyeom (Korean seasoned sauce)... Together with capers... Delicious! ・ Hiresuyuk from Kumamoto... Sukiyaki means meat cooked in Korea, and it is cooked at a low temperature to make it incredibly tender! The meat uses fillet from red cattle in Kumamoto, and it is so tender that it can be easily cut with chopsticks. The texture is elegant, and the richness of the red cattle's meat matches perfectly with the sauce made with onions, making it incredibly delicious! I was amazed! The combination with sprouted green onions is also outstanding. ・ Seasonal vegetables and seafood Chapchae...

It's rare to find a restaurant where you can enjoy such a variety of Korean dishes with such flexibility. This wonderful place offers: - Firefly squid - Aosa (sea lettuce), perilla leaves, udo (Japanese spikenard), iburigakko (smoked daikon), mustard greens - Hiramasa (yellowtail amberjack) bossam kimchi - Kumamoto Akaushi beef fillet - Cherry salmon, chapchae with collapse greens, ikura (salmon roe) - Galbijjim (braised beef short ribs) with gochujang - Twigim (Korean tempura) with urui (hosta), fiddlehead ferns, gochujang and lemon - Gui (grilled dishes) with abalone and striped jack, green radish, butterbur miso - Samgyeopsal (pork belly) from Iwate, Sasuke - Nakgopse (a hot pot with shrimp, octopus, and offal) - Finishing dishes included curry, seafood bowl, yukgaejang soup, gimbap - Was it almond tofu for dessert?

A restaurant in Nakameguro that has been serving Japanese-Korean fusion cuisine for 10 years. Their specialty is combining Japanese dashi broth with Korean dishes, creating their own unique style. About 5 years ago, they switched to offering only set courses. The restaurant has a counter area in the front, tables with a calm atmosphere towards the back, and a private room on the second floor for up to 8 people. The dinner courses are priced at ¥16,500, ¥19,800, and ¥25,300 respectively. This time, we opted for the ¥16,500 course. - Kochi Prefecture Green Asparagus Soup: A simple start to savor the seasonal freshness. - 5 kinds of Banchan (side dishes): Soy-pickled Yamagata new onions, deep-fried Shimane sesame with sauce, Enoshima seaweed mixed with homemade kimchi, Yamagata green radish vinegar pickle, Akita Iburi-gakko kimchi. Particularly liked the deep-fried sesame, it's a perfect match with rice. - Posam Kimchi: Sashimi of Shimane Isada and Shizuoka Kinmedai wrapped in avocado and kimchi. Seto Inland Sea red snapper jorim (simmered) with dashi and olive oil. Instead of fruit, avocado was used in the Posam Kimchi. The red snapper was tender. - Kumamoto Red Beef Fillet Suyuk: Slow-cooked to perfection, then mixed with sweet Awaji Island onions sauce. Served with garlic sprouts. - Kuwana Clam Chapchae: Kuwana clams, Hamanako seaweed, Kochi leaf garlic, homemade karasumi. - Kamjatang Tteokbokki (deep-fried): Udo, cod sprouts, with Fuki no to in Kinzanji miso and green chili peppers. Kamjatang with a gradually increasing spiciness. - Abalone Galantim: Abalone, Toyama firefly squid, served with shark fin sauce. A dish reminiscent of chawanmushi (steamed egg custard). - Main Course: Choice of several options. Pulgogi using Nagasaki Goto beef harami, a unique take on pulgogi. Samgyetang with pure-flowing young chicken from Iwate is served with refreshing Kakuteki. - Rice Dish: Choice of 10 options. Bibimbap with cold noodles, beef soup, and Japanese dashi soup. - Dessert: Shizuoka green tea pudding and corn tea. The service is outstanding, with the owner, Mr. Wakasa, personally attending to guests to ensure a pleasant dining experience. The atmosphere in the restaurant is welcoming, and even greetings from the kitchen are warm. They are particular about their selection of wines and offer various options by the glass. It seems like a place where the comfort level improves with each visit.

I visited this place for a welcome party for a returning employee. Although it's a familiar neighborhood, the atmosphere seemed a bit formal for solo dining, so I hadn't had the chance to visit before. The interior is chic and elegant, and the chef, Wakasa, who doesn't look like he's in his fifties, warmly welcomed us. In short, the course menu was highly satisfying! The fusion dishes, with a twist of Korean influence, clearly conveyed the passion of the chef. The portions were generous, and I ended up quite full! Here's what I had: - Green asparagus and white fish potage, with a start reminiscent of "wa" (Japanese style). - Banchan (Korean appetizers): sesame sprinkle, Akita's iburi-gakko kimchi, Yamagata's new onion, Enoshima's green onion kimchi, Yamagata's pickled green radish. - Posam kimchi (with golden-eyed snapper and banana) and noresore (young sandfish). The combination was surprisingly harmonious! - Suyuk (thinly sliced boiled meat): A4-grade red beef from Kumamoto, with a melt-in-your-mouth deliciousness. The dipping sauce made with onions from Tanegashima was exquisite. - Japchae: Clams, leaf garlic, Hamanako raw seaweed, homemade karasumi, with noodles made of Korean cellophane. A perfect fusion of Japanese and Korean flavors. - Nagasaki beef kalbi jjim (stewed): Cooked with fruit sauce, taro sprouts, and wild garlic. The unique use of fruit in the dish was interesting. - Gui (Korean grilled dish): Abalone and sea bream from Cheju Island sandwiched in Ariake seaweed. A remarkable dish. - Samgyeopsal (pork belly): I chose my favorite samgyeopsal as the first main course. The combination of fresh vegetables like sangchu and superb pork belly was fantastic. You dip the pork belly generously in sesame and then roll it, adding green chili, green onion miso, garlic, etc. It was incredibly delicious! - Tteokgalbi (grilled short rib patties): Another main course was tteokgalbi made with Hinai-jidori (local chicken). Abundant vegetables made it comforting. But my stomach was incredibly full! - Finishing with 2 items: There are 10 options for the finishing dishes, and I chose cold noodles and bibim noodles. The portion size was quite large, and even though I was already full, the cold noodles were amazingly tasty, with a collagen-rich broth. The bibim noodles were spicy and equally delicious! - Matcha pudding: It looked white but had a strong matcha flavor. This was also wonderful. In conclusion, it was a highly satisfying experience with the passionate Korean fusion cuisine. Next time, I'll order a bit less and indulge in my favorite items. I left the restaurant with gratitude for Chef Wakasa's excellent hospitality. It was delicious! Thank you!

This place offers a unique genre called "Han Liao Li," a fusion of Chinese and Korean cuisine, and has earned a Michelin Bib Gourmand. The restaurant is located about a 15-20 minute walk from Ikejiri-Ohashi in the upscale residential area of Higashiyama, Meguro! Despite the bit of a walk, it has high ratings on Tabelog with a score exceeding 3.7! Food enthusiasts are known to explore any place with high ratings, right? (*´꒳`*ﾉﾉﾞ☆ I used it for a weekday dinner. Recent reservations seem to be filling up quickly, so it's recommended to make an early reservation! ☆ The atmosphere and service are remarkable. The owner, Mr. Wakasa, is friendly with a gentle demeanor, providing detailed explanations for each dish. He is knowledgeable and even inquired about preferences for the finishing touch or main course, making the dining experience personalized and enjoyable. The restaurant, renovated from an old folk house, has a calm Japanese atmosphere with a touch of a historical Korean drama palace feel. ☆ Ordered the "Korean Palace Course" for ¥16,500: - Fukuoka Asparagus Suru-nagashi: Miyagi Natori's white fish - Punchan (side dishes): Iburi-gakko Kimchi, Yamagata new onion, Egom, Yamagata green radish, Enoshima Aosa Kimchi - Posam Kimchi: Cheju Island flatfish, Shizuoka golden sea bream, banana - Miyagi Noresore (eel) - Syuk (sliced raw meat): Kumamoto Aso Red Beef A4 with Awaji Island onion sauce, slowly cooked in beef bone soup - Seafood Chapchae: Manila clams, raw seaweed - Chim: Nagasaki beef kalbi, simmered in miso with apple, banana, kiwi - Tgimul Ui and Tarano: Oshima sea bream, Cheju Island abalone, Ariake seaweed, fuki miso - Samgyeopsal (pork belly) - Nakkopseu (beef tartare) - Mini Samgyetang (ginseng chicken soup) - Finale: Seafood bowl with Miso Matsumae pickles, Keema curry, Morioka cold noodles, Yukkejang Kuppa (spicy beef stew) - Dessert: Sayama tea pudding, corn tea The reviewer praised the high compatibility with ROCOCO beer, a special beer only provided by approved restaurants, which was crisp and refreshing. The courses showcased a variety of dishes, blending Japanese and Korean flavors, with meticulous attention to each dish's presentation and taste. The main dishes and the finale offer a wide range of choices, making it a delightful and enjoyable dining experience.

"Splendid Korean Cuisine 'Wakasa.' Here or nowhere else! I love Korean food, but there were hardly any good restaurants in Shin-Okubo, so I only had a few regular places. However, since I visited Wakasa, my concept of Korean cuisine has fundamentally changed. At least among the Korean restaurants I've tried, it stands out. The price is probably reasonable, but I promise it's the best value when you taste it. The friendly nature of the staff further enhances the deliciousness of the dishes."

Visited around 19:30 ☺︎ on a weekday night, the place was fully packed. The restaurant had two floors, but it was narrow and somewhat cramped. The interior was dimly lit. I didn't choose the course myself as I was brought here by someone else, but my companion mentioned that the prices were much higher than those listed on Tabelog (a restaurant review site). 😅 It's natural, but as you try various dishes, the cost keeps increasing. The way they invite you is skillful, and you end up saying "I want to eat that" without realizing it (´･Д･) 😂 However, the taste of all the dishes was outstanding. I'm not a fan of spicy food, but there wasn't anything too spicy (maybe except for the kimchi), so even those who don't like spicy food can eat here with peace of mind. ♡⃛ There is a wide variety of options for the final dish. You can order a small quantity of many items, but if you order too much, the price goes up. They mentioned having curry, cold noodles, bibim noodles, and bibimbap. I chose Kimbap (you can order just one piece) and the seafood bowl ✧︎* The seafood bowl was incredibly delicious (ᐡᴗ ̫ ᴗᐡ)︎♡ It looks luxurious, and I highly recommend it. Kimbap is good too, but if you have to choose, go for the seafood bowl! 🍣

In January 2023, I made a reservation through the Tabelog app for dinner at "Wakasa," a Japanese-Korean fusion restaurant located near Ikejiri Ohashi Station. We arrived at 7:00 PM and were seated at the counter. The ambiance was cozy with slightly dimmed lighting, and the counter seating allowed us to watch the chefs at work and engage in conversation with the staff, which was a great experience! We started off with a toast with beer and then proceeded with the following drink and course selection: - ROCOCO Tokyo WHITE - Cheju raw makgeolli (2 servings) - Nibukko raw makgeolli (2 servings) [Imperial Court Course] ¥16,500: - Steamed shrimp and asparagus with pine nuts, mayonnaise, honey, and lemon sauce - Five kinds of banchan (side dishes): dried squid, perilla seeds, smoked pickled daikon radish, Korean-style oden, and blanched spinach with white sesame dressing - Imperial-style pork belly wraps with napa cabbage kimchi, tomato, amberjack sashimi, and green chili - Boiled beef fillet simmered in Kumamoto-style beef bone broth with Awaji Island onion sauce - Seasonal vegetable and seafood japchae with beef bone broth, seaweed, rapeseed flowers, oysters, and homemade karasumi (bottarga) - Steamed marinated beef ribs with mustard greens, red core radish, and fruit sauce (apple, kiwi, chili pepper) - Simmered silver cod with milt - Choice of main course: Bulgogi (black wagyu skirt steak with egg yolk in sukiyaki style) or Spicy jjigae (chives, shrimp, and yellowtail), along with other options like samgyeopsal, ginseng chicken soup, dakdoritang, etc. - Choice of two types of ending dishes: Gomtang ramen or seafood rice bowl, with options for bite-size, half-size, or full-size portions. Other choices included cold noodles, bibim noodles, yukgaejang, kimbap, beef tendon curry, keema curry, dolsot bibimbap, etc. - Dessert: Shizuoka green tea pudding This was my first experience with Korean imperial cuisine, and despite the busy atmosphere, the staff took the time to explain each dish thoroughly, making it a delightful and delicious dining experience. Among the dishes we tried, I particularly enjoyed the pork belly wraps, beef fillet, japchae, and simmered cod with milt, although honestly, every dish was outstanding. The balance of flavors between umami and spice complemented the drinks perfectly, making it a thoroughly satisfying dinner. I look forward to revisiting to try out more of their main and ending dishes in the future!