Mitomi Emon's gourmet website has started. Homepage "https://blog.33inc.jp/" Instagram "@mitomi_emon" Address, phone number undisclosed Japanese restaurant 'Morikawa', again. It was spring last time, but this time we tried the autumn menu. The main ingredient is matsutake mushrooms. From simple grilled matsutake to matsutake as a garnish in dishes. And this time, we used a private room for the first time. It's a shame we couldn't talk with the master chef with a dignified atmosphere, but there is a charm to the private room. Thank you for the meal. The lineup of dishes is as follows: "Natural eel" fluffy and chewy. Rich sauce with wood buds. "Sea cucumber intestine steamed rice" Japanese sake is here! "Grilled matsutake" from Nagano Prefecture. The citrus soy sauce has a nice aroma. "Kue and matsutake soup" Excellent sweet kelp-based broth. "Thinly sliced flounder" "Deep-fried kue" "Crab" "Black Wagyu beef" "Oyakodon" Layering matsutake generously ===========

I visited the restaurant "Morikawa," which has received the bronze award in 2021 and 2020, and has been a bronze winner for 5 consecutive years. Located in Akasaka Mitsuke, it is a bit hidden in a back alley. The exterior of the building exudes a sense of sophistication on the first floor. Upon entering, there is a row of counter seats and further back, there are tatami rooms. The private rooms are particularly luxurious and have a high-class atmosphere. "Morikawa" follows the legitimate tradition of Kyoto cuisine. It is already a top-notch restaurant, difficult to reserve without an introduction. Many fans from the business and political world frequent the restaurant owned by Kenji Mori. The course menu emphasizes the simplicity of the dishes, allowing you to enjoy luxury abundantly. It's truly a traditional and wonderful place, isn't it?

Seiko crab, eel liver, shrimp, taro, ginkgo tempura, fugu shirako, clam, kinome, shrimp, manjū, soup with sea urchin, batico, daikon from Shōgoin, sashimi of sea bream, mirugai, hachi-sun mochi, shirawa, sumi, konbu with roe, kazunoko, black beans, managatsuo, wakasagi, sweetened bonito, grilled amberjack with miso, mountain vegetables with sesame soba (taranome, fukinotō), crab from Shibayama Port, crab legs, crab meat, egg vinegar, caviar, beef cutlet, asparagus, eel rice steamed with ancient rice, mandarin orange jelly.

I heard that you visited Kyo-mi, but I felt that it was more sophisticated. Each dish was not flashy, but well thought out and enjoyable for drinkers. We used the private room in the back this time, which was perfect for confidential discussions. It felt very Akasaka-like, including that aspect. Thank you for the wonderful meal!

instagram:pamitannnI couldn't take any photos. One of the most exclusive and hard-to-book restaurants in Tokyo. I remember being impressed by the delicious caviar that came out as the first dish. It was relatively consistent from there. I would like to go again.

The restaurant received the Mori River Eat Log Award 2019 Bronze and ranked 41st in the OAD 2019. It was a high-end restaurant in the Kyoto flavor series, but it was truly wonderful. They served dishes like migrating crabs, abalone with caviar, clam and corn tempura, sea urchin nori rolls, scallop and hamo soup, flatfish and surf clam sashimi, tuna from Sakaiminato, ayu fish and taro simmered in soy sauce, eggplant and konjac with sesame flavor, meat and asparagus, eel and red mochi rice, and orange jelly.

I was taken to Mori River by a gourmet friend. The quiet head chef and the sharp apprentice created a unique atmosphere. We started the meal with my favorite crab and caviar, accompanied by my favorite beer. It was the pinnacle of happiness. I truly enjoyed the delicious spring ingredients and had a wonderfully happy time. The tender and crispy grilled gizzard shad was exquisite, just like my feelings. I intended to remember the details of the meal, but a couple at the neighboring table kindly offered us a rare Japanese sake, and I soon found myself in a slightly tipsy mood. As a gourmet novice, I would love to hear more about the head chef's dedication and the beautiful contents of the meal, so I hope to have another opportunity to visit.

I had never had the chance to visit "Morikawa" in Akasaka, despite working nearby. With a strict policy against first-time visitors and a reservation process that I was unfamiliar with, I was taken there by an acquaintance for my first visit. Photography was not allowed, so I'll do my best to describe the dishes in words. I started with a beer and the dishes began to arrive. A hearty dish of both liver and gonads served with "plump Hako crab" and "fried shrimp with taro and ginkgo nuts"... each bite was hot and delicious. The shrimp with a light coating of batter, a hint of salt, and the seasonal sweetness of taro was exquisite. "Grilled shirako"... hot pufferfish milt served with a small amount of warm broth. The slight char on it was delicious. "Fugu sashimi. Enjoy it with ponzu sauce, fugu skin, and scallions, and Morikawa's special soy sauce" was served separately for personal preference. The quality of the fugu was so good that it felt like a waste to use ponzu sauce, so I started with ponzu and finished with the special sauce. "Grilled marlin with a slightly sweet and savory sauce, served with white miso-dressed chestnuts"... the cooking method packed the flavor tightly into the meat. The tender texture was irresistible. "Homemade soba noodles with sesame sauce"... served with eggplant. This dish was outstandingly delicious. Some people eat it for lunch based on reviews, and if they are still serving it, it's a must-try dish. Oh, I want to eat it again. "Sendai beef steak with asparagus"... a juicy meat dish that amazed me in a traditional Japanese kaiseki meal. The cooking was perfect. "Fried fugu"... of course, it was delicious. "Snow crab meat with caviar on a separate plate"... a long leg, a plate full of shredded crab meat, topped with plenty of caviar. It was a blissful moment. For the finale, "Lake Biwa eel with five-grain rice"... the eel was not too fatty, and even though I was quite full by then, this dish was the perfect ending. I was stuffed. Overall, the quality was top-notch. This kind of flavor cannot be easily replicated. It's a Japanese kaiseki restaurant that makes you feel like there's no need to go to Kyoto. However, the prices are certainly not cheap. You might consider saving the money you would spend on a ticket to Kyoto and treat yourself to a meal here for a very special occasion. As the year comes to a close, I'm glad I could visit such a great restaurant. For me, it's the best meal of the year. It was so delicious... I'm grateful. Blissful dining experience.

I was invited by a regular customer to Morikawa, a famous restaurant in Akasaka. We had a private dining experience with 6 people at the counter. The staff briefed us on the restaurant's etiquette, which made me nervous but the meal was enjoyable! Unfortunately, we couldn't take photos of the food, but each dish was truly exceptional in terms of ingredients, presentation, and of course, taste! The selection of drinks was also impressive, with rare items being served regularly. It was our last meal together, but we were already given a reservation for a return visit!

This restaurant is a hidden gem known for its no photography policy. You can only visit if you are introduced by a regular customer. I was invited by a friend and had the chance to dine there. The head chef, Mr. Morikawa, is a quiet and reserved person. The food was served quietly and steadily. The restaurant offers traditional Japanese cuisine without any flashy elements - it gives off a vibe of simple and classic Japanese dishes.

Located close to Akasaka-Mitsuke Station, the exact address is undisclosed. This is a restaurant run by a chef from Kyoto, occasionally visited by those who are introduced by someone who really wants to go. Inside the restaurant, there is a counter with about 7 seats on the left and two private rooms at the back. Although it doesn't exude luxury, the dignified atmosphere heightens expectations for the food. The cuisine mainly focuses on simple dishes that bring out the flavors of the ingredients. From cold dishes to appetizers, soup, and sashimi, the dishes flow smoothly. The gentle seasoning is pleasing. While some dishes are home runs, there are occasional ones that may make you tilt your head. It's a shame when the soup in the bowl is off. The soba noodles and orange jelly for dessert are a must-try. The meal ends with smiles, which perhaps makes everyone forgive any shortcomings. It's more like a traditional Japanese restaurant than a casual eatery. There is a large poster of a political party near the restroom. After one person finishes in the restroom, it is always checked, ensuring it is in a state where it seems unused. The proprietress, service staff, and apprentices all have a pleasant demeanor. While the ratings may not be high, this restaurant no longer accepts general reservations and is considered a rare seat that is as difficult to book in Tokyo as Morikawa Matsukawa. If you have the opportunity, definitely give it a try.

Every time I enter Morikawa-san in Akasaka, I momentarily lose my sense of place due to the contrast between the inside and outside. It is a special place for me. On this day, the dishes included blowfish sashimi, angler liver sashimi, tuna (from Katsuura, Chiba), Japanese flying squid, blowfish tempura, white miso soup with blowfish milt, grilled eel with blowfish milt, served with wasabi soy sauce and sansho pepper soy sauce, sea urchin and crab, wild vegetables taranome and bamboo shoots (from Kagoshima), amberjack shabu-shabu with sesame sauce, beef fillet with crab rice and caviar, and orange.

I received a message about fresh matsutake mushrooms, so I decided to visit Morikawa in Akasaka after a long time. On this day, I enjoyed a variety of dishes including crab, squid, scallops, isaki fish, egg yolk vinegar, caviar, grilled eel, grilled matsutake mushrooms, grilled blackthroat seaperch with miso, matsutake mushroom soup with sea bream sashimi, matsutake mushroom tempura, fillet steak with matsutake mushrooms, and matsutake mushroom rice. Afterwards, I still had room in my stomach, so I spontaneously ordered matsutake mushroom and egg stew for dessert, followed by orange jelly and chestnut paste. It was a blissful three hours.

With a friend. We started with Kani (crab) from Kinosaki, followed by shirauo (icefish) tempura, fugu (blowfish) shirako, boiled crab, grilled eel, caviar, and fugu karaage. As expected, it was a parade of high-quality ingredients, similar to Matsukawa in terms of ingredient selection. The clientele may be similar due to the location. The best dish was the grilled eel. I think I asked where the eel was from, but I forgot. Other dishes tasted as good as they looked.

Wonderful dishes that convey the goodness of the ingredients. Can eat with alcohol forever. The mixed rice with dried small fish, corn, and green pepper that I received as a souvenir was also wonderful and summery. I was impressed.

The food is incredibly delicious. Since they serve seasonal dishes, you can enjoy new flavors every time you visit.

Excellent