I finally fulfilled my long-awaited wish to dine at Todaka, and I was lucky enough to go on the first business day of the new year! The course cost 14,000 yen per person (with all-you-can-drink). It seems they have raised the prices slightly. - Uni onion simmered egg: It's the classic dish and it's delicious. - Toro and ikura roll: The toro and ikura were so fresh and had no fishy taste. The crispy seaweed was amazing. - New Year's soup: This soup was perfect for the New Year. It was so delicious, especially when paired with sake. - Fish and chips: This dish was incredibly delicious! The frying was perfect, with a slightly rare center. It wasn't dry at all and paired perfectly with the tartar sauce. - Orange and white miso salad: This was also delicious. The combination of fruit and miso was surprisingly good. - Shirako Mapo tofu: This was quite spicy, but the shirako was rich and delicious. - Nagaimo somen: This was a refreshing dish. - Sweet red bean mochi: This was like the ice cream mochi from the convenience store! It was addictively delicious. - Beef rice with conger eel: This was a specialty dish. The portion of meat was huge and incredibly delicious, but it really filled me up. - Strawberry daifuku: They made it right in front of us. It was a bit heavy, but still light enough to finish. They also offered takeout options early on, and allowed us to compare different drinks. The hospitality was lovely. The staff were friendly and it was enjoyable to chat with them while dining. Thank you for the feast.

From the last time until now, it has been about 1 year, from the last time until now it has been about 3 months, and from now until the next time it will be about 2 and a half years, the distribution of the Gotanda "Shokudo Toka" private organizer meeting is too erratic. Leaving that aside, this time we enjoyed a lot of delicious dishes. As always, everything was delicious, but what I particularly liked on this day was the fried taro with blue cheese and edamame cream on top. Edamame and blue cheese go well together. The always beloved white sesame tofu was made with Shine Muscat grapes this time of year, and it was also delicious. The sweet red bean and cheese dish was also as delicious as ever. For the finale, we had 8 different side dishes on freshly cooked rice. It was pure happiness to mix them all together with pickled eggs and Yamagata broth. Even though we thought we were done, some of us indulged in Toka curry (which I did not try) and plum noodles. The plum noodles were amazing. The daifuku was made with Shine Muscat grapes. Everyone except me took theirs home, but I stubbornly ate mine. It was delicious. As for the drinks, the komatsuna sour was surprisingly delicious. Satisfied and full.

The next reservation is in 2026 lol. I thought I would still be alive by then... lol. I thought I could just wait and visit, but without a route, I can't make a reservation lol. So, I went to the famous restaurant "Daka-san," known for being impossible to reserve. Next gourmet expedition in Tokyo will be in November! The food was amazing, especially the 7-8 side dishes with the main course. The final meal was a knockout to the stomach lol. Here are the dishes I tried: boiled egg with sea urchin and salmon roe, fried taro with blue cheese and edamame, soup with conger eel and winter melon, sashimi with sea bream and herring, steamed clam with yuzu, yam noodle with okra, rare fried bonito with mountain pepper tartar, shine muscat salad, grilled eel, corn rice, and fluffy shaved ice. The restaurant is located at 1-9-3 Nishi-Gotanda, Shinagawa-ku, Tokyo.

I couldn't believe it when I heard that the restaurant "Todaka" is fully booked for over two years in advance. I wondered what the secret to its popularity could be - is it the great value for money or the charismatic personality of the owner? Eager to find out, I begged my friend in Tokyo to invite me if there was a chance. Luckily, my wish came true and I got to experience it myself. The most appealing aspect, in my opinion, was the owner Todaka's personality. The warm and welcoming atmosphere he created was truly delightful. Of course, the food was delicious and the prices were reasonable, but I believe it's Todaka's personality that keeps customers coming back. I also made a reservation for my next visit, but to my surprise, the next available slot is in May 2026 - almost a three-year wait!

I visited Tadaka-san after a long time. Reservations are difficult to make, with availability over 2 years in advance. The menu was filled with high-quality ingredients, starting with the classic Uni Ikura Egg dish, and everything was delicious. The 14,000 yen course includes all-you-can-drink options, which was great, and all the drinks were delicious. Tadaka-san's service was excellent as always, making it easy to see why this restaurant is so popular.

The atmosphere is great, all the dishes are delicious. The service is attentive and engaging without being annoying. I'm glad my wife enjoyed it. I'll keep an eye on social media and visit again. It seems like they had a rare daytime opening before the Obon holiday.

I was invited to the famous "Tokada" restaurant, known for its two-year waiting list, and finally went there for the first time. The food was all delicious and I was completely satisfied with a score of 100 out of 100. I had heard that it was a lot of food, so I only had peaches, watermelon, and milk coffee in the morning, but unfortunately I couldn't finish everything. However, they provided containers for me, so I was able to take home the fried corn and rice dishes. Thank you very much! I wish it was easier to make reservations. Choosing who to eat with is very important...

Invited by a friend to a reservation-difficult restaurant "Shokudou Toka" after several months, I visited with anticipation as the prices have been increasing each time. The prices have gone from 6000 yen in the first half of 2018, 7000 yen in the second half, 10000 yen in 2019, 12000 yen in 2020, and now 14000 yen in 2023. The next reservation is set for 2026, but who knows how high the prices will be by then. Starting with a refreshing lemon sour and the classic Uni and Ikura dish, each dish that followed was delicious and satisfying. The meal ended with a beautiful presentation of rice and various toppings, including eel and tamago, providing a perfect conclusion. Despite the increasing prices, the quality and taste of the food at Shokudou Toka never disappoint.

This is a famous restaurant where reservations are impossible to get for the next 3 years. The food and original drinks are elaborate and offer great value for money. They serve a lot of dishes right up until the end, so it can be a bit busy, but they also make sure to check how full you are and will pack up any remaining food as a souvenir if you can't eat anymore. The sweet red bean sandwich and fried bonito are outstanding.

For my 900th post on Tabelog, I finally visited the highly anticipated restaurant Tokodaka, thanks to an invitation. At the entrance, there was a signature from Oda, the creator of One Piece. We had a total of 11 dishes, 2 desserts, and unlimited drinks. Every dish was delicious and the drinks were flowing. We couldn't finish everything, so we took home the eel rice bowl and apple dessert. Although they didn't have the signature beef bowl, we were very satisfied. I heard that the new Toranomon branch is also becoming difficult to reserve. Now I understand why it's so popular.

I finally got to go to the dining hall and Daka-san that I've been wanting to go to for so long!! Every dish was delicious! The presentation was delicate too! I regretted eating too much for lunch, but I pushed past my limit! Haha I ate so much that I had to get the Una-don to go for dinner, and had a refreshing peach shaved ice for dessert. It was so satisfying even though I was so full... The rich peach flavor was delicious. If it was a daifuku, I wouldn't have been able to finish it... Haha Every drink was delicious too, I was impressed! I want to go again! But the next reservation available is in 2 and a half years ===========

I visited the restaurant through a cancellation slot from Toko-san's Instagram story. Despite the menu changing each day, everything was delicious. As it is summer, I was served my favorite grilled eel, which was amazing. I made a reservation for my next visit in April 2026.

The cost performance is great, but it's sad that you have to wait 2 years to eat it. The word "2-year waitlist" is powerful, so it's likely to become even harder to get. There were so many types of alcohol! I regret not trying the curry.

This restaurant is a popular place with difficult reservations, but I was lucky to snag a spot through Facebook. Located in a shady building called Gotanda Hills in Gotanda, the entrance has a large drawing of Luffy by Eiichiro Oda, the author of ONE PIECE. The cozy interior has only 9 seats, and the suspiciously smiling chef welcomes you warmly. The signature dish, Uni on Tamago, followed by grilled nodoguro sushi topped with ikura on tamago, is exquisite. The progression of dishes starting with clam shinjo soup offers a delightful flavor journey. The firefly squid dish was unforgettable, and the shirataki was delicious. The Toda Chicken dish was a standout, surpassing even Famichiki in taste. The shiny rice complemented each dish perfectly. Despite feeling full, the dishes were so enticing that you wanted to keep eating. The seasonal fruit daifuku at the end was a perfect finish. Even if you can't finish, they kindly offer it as a souvenir. With lavish ingredients like sea urchin and ikura, plus all-you-can-drink for 12,000 yen, the cost performance is outstanding. The homemade daifuku with seasonal fruit is simply amazing. The deliciousness of the food and the cost performance, along with the chef's personality, make it understandable why this restaurant is so hard to reserve. It's a place full of charm, and it's no wonder the next reservation is over a year away.

Gotanda Station, 3 minutes walk, "Shokudo Toka" this time course ¥14000. Menu (☆ particularly liked menu) ☆ Sea urchin onsen tamago, edamame tofu ☆ Duck and winter melon soup ☆ Red snapper sashimi, beef tripe chawanmushi, nagaimo noodles ☆ Bonito fry ☆ Corn fry ☆ Plum and white sesame salad, Wagyu rib charcoal-grilled ☆ Sweet red bean cheese ☆ Eel and egg rice bowl ☆ Shaved ice Sea urchin onsen tamago has arrived! Specialty! Let's try a bite of this delicacy. Perfect combination. Edamame tofu is a luxurious dish topped with the ikura that overflowed from the previous dish. The tofu is strong in soybean flavor and firm. The duck and winter melon soup is a dish with plenty of duck! Made with Meguro River water!? Haha, the broth is strong and delicious! Red snapper sashimi is served with grated onion and vinegar rice, like sushi. However, there is also plenty of red snapper, so you can enjoy it as sashimi at first. The skin is crispy and delicious. The beef tripe chawanmushi has finely chopped beef tripe, so you can taste the beef tripe no matter where you eat it, which is a delightful experience! It's also good that there are chunks inside. The nagaimo noodles are mixed with real noodles! Refreshing! The bonito fry has a strong smoky flavor! The tartar sauce is seasoned with sansho pepper, which makes the taste perfect! The corn fry is like a rice ball! I wondered what it was made of, but it turned out to be corn! Just a small amount of wheat flour and water. This simplicity was incredibly delicious. The plum and white sesame salad looks like tomatoes! Haha, it's a great dish to enjoy with alcohol. The Wagyu rib charcoal-grilled is served with burdock and real sansho pepper sauce. The crispy flavor goes well with the dish! The sweet red bean cheese is served in a Ritz party style this time! I had the image of mochi, but apparently this style was popular in the past. It's delicious. The eel and egg rice bowl is this meal's dish! The crispy grilled eel is delicious! You can choose from 6 side dishes for seconds! I chose the mentaiko and egg yolk soy sauce pickle for the side dish, had a bite of rice, and finished with curry. The curry is popular among fans, but it was quite spicy, which surprised me! Haha, the shaved ice has soda jelly and feels like summer! It's refreshing but still has a good amount of volume. Haha, the drink comes with all-you-can-drink options, with several types of sake and original sours available. The most delicious one was the komatsuna sour. It's sweet with kiwi and delicious! Guaranteed to be full! A fun experience at Toka World! Finally got to experience it in Gotanda. ------------ Useful Memo ------------ * Visit date ☆ Introduced by a friend ① Only counter seats available ② Reservations are booked years in advance ---------------------------------------

Everything was incredibly delicious. Each dish I tried made me want to savor it in silence. Many of the drinks were also homemade and, of course, delicious. The only downside was that towards the end, I tended to get full and my hands would stop. This is my own weakness. It's frustrating. I can't forgive myself for stopping in front of something I know is delicious. The next time I visit, I want to prepare myself better and fully enjoy the flavors. It was a truly inspiring dining experience.

I had only been to the standing bar at "Shokudou Toka" where you have to wait 2 and a half years for a reservation, so this was my first time at the dining area. The menu for this visit included boiled egg with sea urchin and salmon roe, edamame tofu with shredded turnip, duck meat and winter melon soup, golden eye snapper and shiso leaf rice, beef tripe chawanmushi with garlic chives, long yam noodles, bonito fry with Japanese pepper tartar sauce, corn tempura, white plum salad with pickled plum, beef ribs with burdock and Japanese pepper sauce, sweet red bean cheese mochi, unagi and egg rice bowl, and rice topped with dried young sardines and egg yolk soy sauce pickled enoki mushroom mentaiko. Pineapple shaved ice was also served. Everything was delicious, but eel is still the best in summer! The eel had crispy skin and tender meat, it was amazing. I also tried all the specialty sour drinks and sake. It was great that you can take home any leftovers you can't finish.

I had always wanted to visit this restaurant someday. One afternoon on a weekday, I was lucky to come across a post on Facebook about available seats and managed to make a last-minute reservation for the same day. Although seats become available quite frequently, it's hard to predict the timing as they get filled up quickly, making it difficult to plan ahead. The course menu was priced at 14,000 yen and included all-you-can-drink. The craft cola (homemade cola) I tried first turned out to be unexpectedly delicious, and I couldn't help but smile. I highly recommend it for those who don't drink alcohol like me! The dishes included uni & ikura onsen tamago, hime-dai sushi, wagyu steak, eel, and more. Each dish was of high quality, with unique flavors and textures that I had never experienced before, making the meal visually enjoyable as well. However, the portions were quite generous, so be careful not to overeat while enjoying the all-you-can-drink option, as it can quickly make you feel full. Leave some space to savor the dishes. The friendly and cheerful owner also added to the wonderful experience, making it a delightful visit.

The popular TV Tokyo show "The Lonely Gourmet Season 6" featured the restaurant "Todaka," which is known for being difficult to make reservations at. To make a reservation, you can check the availability posted on Facebook and reserve a spot, or book online through a reservation site. The restaurant is located in a deep dining area near Gotanda Station, with a compact layout consisting of a unique L-shaped counter with only 9 seats. I made a reservation for 2 people at 6:00 PM on a Saturday. We opted for the set course priced at 14,000 yen, which included all-you-can-drink. The course included dishes like Uni on simmered egg, Bonito fry with salmon roe, Duck and eggplant soup, Golden eye snapper with grated radish, Beef tripe chawanmushi, Long yam somen noodles, Todachi chicken, Corn tempura, Plum salad, Wagyu steak with grilled eggplant, Grilled eel with rice, Miso soup, Pickles, and Strawberry shaved ice. The meal started with the famous "Uni on simmered egg," followed by dishes that captured the essence of early summer such as somen noodles and grilled eel. The Bonito fry was thickly cut, locking in the rich flavor. The somen noodles topped with okra and shredded long yam resembled a traditional Japanese appetizer. The meal ended with grilled eel, rice, and miso soup. Unlimited rice refills were available, along with additional side dishes like Todaka curry and pickled eggs. The exceptional service provided by Todaka-san made for a fulfilling evening, satisfying both our stomachs and hearts.

I was able to snag a last-minute cancellation and dine at the fully booked restaurant "Shokudo Dodaya." In one word, my impression would be "stuffed." I enjoyed a total of 14 dishes, each with a substantial portion (e.g. thick slices of fish) and creatively prepared, making each one delicious. Plus, with the all-you-can-drink option (the alcohol was also tasty), I couldn't help but keep drinking, resulting in a "I can't eat anymore" situation. Honestly, the final shaved ice dessert was a bit tough to finish (although it was delicious). The food was delicious and the cost performance was excellent. I've never seen a restaurant like this before. The operation was also top-notch. It's no wonder it's so hard to get a reservation. Thank you for the wonderful meal.