I went to "Tamura" because I wanted to eat eel. I often come to this restaurant to eat eel (especially during eel season). I started with sea urchin, enjoying the gentle jelly and sea urchin from Hane. The eel rice steamed dish is always the best! Tamura knows how to serve it when you're most hungry, making it taste the most delicious. The abalone, cut into large pieces, was delicious without any fishy taste. The turtle's chawanmushi was truly elegant. The fried young ayu was hot and the lemon complemented it well. The sashimi included a rare type of saura which was delicious. The conger eel soup with conger eel was the epitome of elegance. The grilled eel was strong, matching the real mountain pepper. The young ayu was a worry at first, but when it arrived, it was life-changing. The main dish of eggplant completely changed my perception of eggplant. The meal ended with somen noodles and rice, both perfect. The dessert of peach warabi mochi was delicious as always. It was another delicious meal and I enjoyed chatting with the chef. I will definitely visit again. Thank you for the meal.

At Natsu no Tomura, you can enjoy unique Japanese cuisine with high-quality ingredients like eel, abalone, and sweetfish. The prices may be high, but the experience is truly one-of-a-kind. In July 2023, the chef's special menu includes dishes like grilled conger eel, steamed eel rice, black abalone steak, and more. Don't miss out on this opportunity to savor exceptional Japanese dishes.

I'm not a cook, but I learned a lot and had a delicious night at Toranomon. #Gourmet lovers #Want to connect with people who love delicious food #Tokyo gourmet #Gourmet in the city #Japanese food #Top 100 restaurants on Tabelog #By introduction only #Introduction required

It's been a while since I visited Tomura-san's restaurant. The highlight of the day was bamboo shoots. Every year, they source bamboo shoots from a specific farm in Kyoto, which have a truly exceptional taste. These bamboo shoots, prepared in various ways such as simmered, grilled, and in bamboo shoot rice, were a delight to the taste buds. Other specialties included Kuze eggplant simmered dish, clam soup, deep-fried Okoze, and more. These exquisite dishes can only be experienced here, making it the ultimate dining experience. I look forward to visiting again during the season when both eel and sweetfish are available.

I am traveling around the country in search of truly delicious food. I love everything from high-end cuisine to casual dining as long as it's tasty. [Area] Tokyo, Toranomon area [Genre] Japanese cuisine [Awards] Tabelog Bronze Award 2023 Tabelog Top 100 Japanese Cuisine Tokyo 2023 [Number of Visits] First visit [Crowdedness] I made a reservation about a week ago. [Comment] The refined Kyoto cuisine showcased the quality of the ingredients. The service was excellent, and I had a pleasant dining experience. Thank you for the meal.

I used it for work, so I didn't have many opportunities to take photos, but I posted the souvenir I received on my way home. The customer service and atmosphere were great, and I had a pleasant time. Thank you very much.

Bronze award winner of The Tabelog Award 2023, located a 2-minute walk from Toranomon Station, in a very accessible location. In conclusion, the ingredients are truly amazing, and the difference in ratings with those who didn't rate it very high might be due to their perception of the price. Mr. Tomura's cooking is simple yet solid, bringing out the deliciousness of the ingredients. Everything I ate was incredibly delicious, and I wanted to visit again as the crab season approached, so I made a reservation. Even though I don't particularly like eel, it was exquisite last time, and this time, the mackerel sushi that I'm not a big fan of was surprisingly delicious. Being able to serve even things that I'm not very good at making taste delicious, is this already in the realm of magic? [Chef's Choice Course] - Clams - Shrimp and taro - Mackerel sushi from Awaji Island - Wild boar from Tanba - Tokyo Bay's mantis shrimp - Bear meat miso stew - Matsuba crab from Hamasaka - Somen noodles - Salmon roe rice - Red madonna apple - Lotus root mochi with kinako powder was delicious, thank you for the feast. Thank you very much for reading until the end. I truly appreciate your support with likes, follows, and saving the restaurant. Please continue to support me in the future. Please also check out my Instagram: Mariko Fujisaki (@mariko_fujisaki) https://www.instagram.com/mariko_fujisaki/

I visited this famous restaurant for the first time, finally. In the past, it was said to be exclusive to regular customers, but now you can make reservations online. I also made an online reservation and visited. It was Saturday at 6 pm, and there were only two of us at the counter. There seemed to be two private rooms, both of which were occupied, so there were a total of three groups of customers that day. The first thing that surprised me was the wonderful personality of the head chef. He was humble, friendly, and paid close attention to us, with polite words to the staff. The head chef mainly interacted with us at the counter while preparing the dishes. Occasionally, I could see at least three apprentices in the kitchen, and two female staff members on the floor. The dishes we had are as follows: The sweetness and size of the Take-no-ko from Tsukahara, the thickness of the Hamaguri, and the perfect seasoning of the Kyuse Eggplant left a lasting impression. Many dishes had a transparent and elegant seasoning. The plating was very simple without any decorations (which may indicate a Kyoto-style influence). However, it was clear that premium ingredients were used, and considering the menu structure, the price of about 78,000 yen is difficult to evaluate. The great personality of the head chef makes it even more challenging. I think there must be many regular customers who have been visiting this restaurant for a long time, just like how I will continue to visit my favorite restaurants forever. I felt the warmth of the head chef's personality and the gentle seasoning, making it a heartwarming day. The dishes we had included: - Firefly Squid (you grill it yourself on a hot stone, and the head chef kindly taught us the technique) - Take-no-ko (from Tsukahara) - Hassun (Shirauo tempura, Hamaguri, Shirauo, simmered Kyuse Eggplant, and Bowfu sesame dressing) - Sashimi (Sumi-ika, Mako-garei. The firmness of the Sumi-ika was remarkable) - Aburame soup (a simple dish with Aburame and garnish on top) - Grilled wild duck (the head chef grills it on a ceramic plate and serves it with plenty of grated ponzu sauce or salt) - Fried Okoze (large Okoze, delicious gelatin) - Steamed taro - Take-no-ko rice (the rice was cooked very softly) - Warabi mochi

The chawanmushi with turtle, mackerel sushi rice isn't that big? The firefly squid is in clam miso soup, Udo Tanba's black beans, white fish tempura, sesame-dressed water dropwort, and meji maguro aren't anything special. The sweet snapper is too much. The lotus root is too big, haha. Two beers, one sake, and about three soft drinks, the bill came to 107,000 yen for two people. There's nothing particularly unique or memorable about the food, and the cost performance is terrible. It's surprisingly large in quantity. I was shocked after a long time.

Opened in 1992 and relocated to the current Toranomon location in 2007, this restaurant is known for its skilled head chef with over 40 years of experience and dishes made with fresh seasonal ingredients. While it used to win gold and silver awards on Tabelog in the past, recently it has only received a bronze award. The restaurant has a small counter with 6 seats and several private rooms with a total of 12 seats. The atmosphere at the main counter is cozy, and I enjoyed sitting there today. There are three course menu options ranging from around 50,000 yen to around 100,000 yen. I wanted to experience the most luxurious ingredients, so I chose the most expensive menu. The menu included: - Chawanmushi (savory egg custard) - Steamed sushi - Hamaguri (clam) - Simmered black beans - Grilled whitebait - Duck meat - Tilefish - Crab - Simmered daikon radish - Crab miso rice - Dessert The grilled duck meat with grilled spring onions was absolutely delicious. The crab, sourced from Fukui Prefecture, was simply steamed. Although the staff helped me with shelling the crab, it was a bit tiring. The only difference between this menu and the 80,000 yen menu was the duck dish. Overall, I had an enjoyable dining experience, but I think it's better to opt for the cheapest menu. The cost performance, however, seems low.

The dishes we received are as follows: ginger-flavored chawanmushi, steamed eel rice, duck with mushrooms, seared tuna and mackerel, crab and turnip hot pot, crab miso rice, and warabi mochi. The chef mentioned that there is really no crab this year, but he prepared three different types of crab for today's guest. All three were excellent and full of meat, with a delightful sweetness. Although Murasakino Yachiyo is known for their crab and duck dishes, the chef's experience at Arashiyama Yoshikawa and Kyomide is evident in each dish, which is rich in flavor and depth. The ingredients used are of the highest quality. I hope to visit again soon.

Toranomon Toranomon's famous restaurant, Tomura. They serve seasonal ingredients in a simple way. On this day, it was crab season. I enjoyed a half of a large snow crab by myself. It's rare to see a snow crab of this size. The miso sauce was rich and I mixed it with the meat while eating. The main dish was so powerful and filling that the side dishes were kept simple. Each dish allows you to fully savor the taste of the ingredients. The clam, blowfish tempura, and duck were all top-notch. It's a high-end restaurant, so I can't visit often, but I would love to try Tomura's different seasonal dishes in the future.

Thank you for viewing. I revisited the award-winning restaurant "Tomura" which won the Tabelog Award 2021 Bronze. It is a well-known and excellent restaurant. The service provided by the female staff in the dining hall is sincere and polite. The meal started with a delicious "white miso soup" on this cold night. The "mackerel sushi roll" was rich in flavor, and the "grilled clams in sake" had a refined taste. The "blowfish sashimi with napa cabbage and green onion" was a perfect combination. The "snow crab" served here had more legs than usual, and the staff even helped peel them for easy eating. It was a truly enjoyable dining experience, with every dish being delicious and satisfying. Thank you for the wonderful meal. The dishes I had that day were as follows: "White miso soup with rice cakes and Japanese mustard", "Mackerel sushi roll", "Fried taro", "Grilled clams in sake", "Fried blowfish", "Blowfish sashimi with napa cabbage and green onion", "Snow crab", "Taro stew", "Crab rice porridge", "Pickles", "Half-length soba noodles", "Warabi mochi".

The crab at the village's restaurant is a must-eat delicacy every year. You can enjoy crab in abundance here, it's irresistible (laughs). The menu includes white miso mochi, fugu shirako chawanmushi, steamed clams with white cabbage, deep-fried taro, sashimi of sea bream, clear soup with flounder, crab, shrimp, taro, crab miso porridge, and Handa somen noodles.

Traditional Kyoto cuisine and regular visit to Murasada with 6 people. We started with a toast of "Highball, Sudachi". First course was a white miso soup with mochi in a hot pot, served with spicy mustard on the side. It warmed both the body and soul. Next, we enjoyed saba sushi rolls with Sudachi, a true masterpiece. Followed by fried taro and sautéed clams with sansho pepper. The fried blowfish and blowfish sashimi with ponzu sauce were exceptional. We indulged in a generous amount of crab, meticulously peeled and enjoyed with miso on the side. The simmered taro was moist and tender. For the main course, we had crab rice mixed with crab meat and miso, along with a side of half-cut somen noodles. For dessert, we had lotus root mochi. We paired the meal with Japanese sake, Shimeharitsuru, approximately 5 cups. With great company, we had a delicious and enjoyable time. Once again, we left fully satisfied. Thank you for the feast.

The highlight of the day was eel. Grilled and liver eel from Aomori, served with steamed rice (resembling an eel bowl in appearance and size) and white grilled eel sprinkled with real sansho pepper. The cooking technique highlights the thin skin of Aomori eels, known for their large size. The restaurant focuses on bringing out the best flavors of the ingredients with minimal preparation. The dishes may look simple and unassuming, but the bill is quite high. This restaurant may not be for everyone, especially those accustomed to more extravagant or visually appealing dishes. The menu for October included seared mackerel with leeks, myoga, and cucumber, steamed prawns, abalone, and bowze sushi, bear meat with leeks in miso, sashimi of sea bream, steamed matsutake mushrooms and conger eel, simmered wild mushrooms, simmered sweet potatoes, sweet and savory simmered sardines, rice, pickles, mushroom miso soup, Handa somen noodles, dessert, bottled beer, and sake (Shimeharitsuru) 0.5 cups x2.

I used to visit this place often, but when I went back after a few years, they led me to a private room for the first time. It felt like having the whole counter to myself. There's a famous rumor that during summer in Boushu, the most expensive abalone is all bought up by the Kawamura and Tomura restaurants in Ginza. And the way Tomura-san selects his ingredients is truly exceptional. Today, I experienced the full Tomura World. The steamed eel with rice was outstanding. The eel skin was seared, enhancing the umami with the Maillard reaction, and the fattier eel meat in the cold season was a double delight. The steamed clay pot dish, featuring fall pike conger and Matsutake mushrooms from Iwate, was a perfect balance of flavors. They even served baby sweetfish with roe. Apparently, the owner caught them himself in Toyama. Lastly, the belly meat rice dish brought back memories of the chef's version in Kyoto, bringing tears to my eyes. This place is truly amazing. I look forward to visiting again during the season of fragrant boxes!

Bronze winner of The Tabelog Award 2022, located a 2-minute walk from Toranomon Station, with great accessibility. Simply put, the ingredients here are truly amazing. The difference in rating between those who didn't rate it very high must be due to how they perceive the price. I thought I had tried various foods, but the eel here was so amazing that I couldn't help but be impressed. It's a luxurious dilemma, as I don't easily get moved by things anymore, but delicious food is still delicious. The salt-grilled child-bearing ayu and the porridge were also exquisite. A restaurant that I'd recommend to food enthusiasts. The omakase course included: - Seared mackerel with myoga, cucumber, and green onion - Natural large eel from Tohoku with sticky rice, liver, and powdered sansho pepper - 1.2kg steamed abalone from Boso in Chiba - Fried abalone with vinegar and yuzu - Sashimi of sea bream - Soup of natural blue-necked duck from Niigata - Salt-grilled child-bearing ayu from Aomori with tade vinegar - Grilled eel - Boiled small taro from Kyoto - Porridge with natural bitterling - Corn kudzu cake - Eel kabayaki with steamed rice - Warabi mochi It was delicious, thank you for the feast. Thank you very much for reading until the end. Your support with follows, likes, and saving the restaurant is truly encouraging. Please continue to support me in the future. Please also check out my Instagram: Mariko Fujisaki (@mariko_fujisaki) https://www.instagram.com/mariko_fujisaki/

- Steamed horse mackerel, fried abalone - Vinegared junsaai - Eggplant with sweet miso, sea urchin on lotus root - Marbled flounder sashimi - Conger eel and Kamo eggplant soup - Grilled eel - Kamo eggplant simmered dish - Belly rice - Handa somen noodles - Black honey lotus root cake This was my first visit to this restaurant, so I decided to go for the 97,000 yen per person course. The main differences with other courses were the grilled eel and the steamed & fried abalone. The abalone, in particular, is considered a high-end ingredient, with a market price of around 120,000 yen. Of course, this premium abalone was delicious, but the standout dish for me was the "eel rice steamed dish." It was truly exceptional, rivaling even the best eel restaurants. The eel was sourced from a certain lake in Aomori, as per the chef's strict standards. Instead of steaming it, they finished it with a rich sauce. Overall, the seasoning of the dishes tended to be on the sweeter and richer side, which might not suit everyone's taste. While everything was delicious, I felt that the price was a bit high for the portion sizes (likely due to the abalone). Next time, I plan to try a slightly more affordable course. Thank you for the meal.

Thank you for viewing my Instagram! I'm Ayapoyo (^ ^) I would be happy if you could support me with your likes, follows, and saving the restaurant! Please take a look at my Instagram as well ★ I enjoyed a special course priced at 100,000 yen at the difficult-to-reserve Japanese restaurant, Tokumura, in Tokyo. I was deeply moved when I visited Tokumura before, so I wanted to revisit and my wish came true with an upgraded course that left me impressed! I later realized that I had visited on the exact same day last year by coincidence. This made the comparison even more striking. The use of summer seasonal ingredients was the same, but all the ingredients were upgraded to a higher rank, making the experience extremely luxurious. The eel rice steamed dish was particularly amazing. Natural eel is a rare delicacy that is not easily found even at eel restaurants, so its rarity is high. The rich sauce generously poured over it, and unlike eel over rice, the rice in the steamed dish is chewy. Just this one dish could make the restaurant famous, and I definitely want to come back to try it again. Throughout the meal, the dishes highlighted the pure flavors of the top-notch ingredients, and I thoroughly enjoyed it. I would love to revisit again! What I had: - Marinated horse mackerel - Steamed eel rice - Steamed abalone, fried abalone - Jun-sai vinegar - Eggplant, miso-marinated, horse dung sea urchin - Marbled flounder sashimi - Conger eel and Kamo eggplant soup - Grilled eel - Kamo eggplant simmered dish - Harasu rice - Handmade somen noodles - Black honey lotus root cake

Toranomon and Tomura Tanabata, at night, a private visit to Tomura Tanabata with 6 people at the counter. The theme of the gathering was "eel, abalone, sweetfish". The head chef Tomura suggested eel for this year. We started with a toast of highball and sudachi. The meal included various dishes such as salted horse mackerel with shiso, steamed unagi from Aomori, steamed abalone with miso on eggplant, and grilled sweetfish from Aomori. The meal ended with salmon belly rice and warabimochi for dessert. The meal was accompanied by delicious Japanese sake, and we left the restaurant feeling completely satisfied.