Established in 1978, this long-standing restaurant was the starting point for the Michelin-starred "Funtoku Yama" in Hiroo, and the owner of this restaurant is said to be from Yamaguchi Prefecture. The authentic natural pufferfish here is exquisite. Funtoku Yama specializes in pufferfish, but not only pufferfish, their a la carte dishes are also excellent. You can enjoy a course meal if you want to eat just pufferfish, mix pufferfish dishes with a la carte dishes, or add a la carte dishes to a course with fewer items, offering a variety of ways to enjoy. The a la carte menu is also extensive, so many people come alone. The long J-shaped counter and one table. By using the turning point of the counter, you can enjoy sitting around a table with up to 7 people. - Atmosphere: The atmosphere is more like a small restaurant or a casual izakaya. You can enjoy it casually and easily. It was lively and crowded. I had the "Sugumo" course that I ordered in advance. - Appetizer: Konjac noodles and Shiraae. The chewy pufferfish flavor is mixed in, and it tastes good. - Boiled solidified dish: Boiled solidified dish with plenty of pufferfish. When you put it in your mouth, the chewy solidified dish melts and blends well with the pufferfish meat, creating a good taste. - Fin sake: The taste and aroma are rich and delicious, and you can't stop. It goes well with the meal. The real deliciousness of pufferfish fin sake was impressive. Even after drinking, the taste remains, so you can go for 3 rounds. Maybe even 4 rounds. - Pufferfish sashimi: You can have various parts of the pufferfish. The plate in the photo is for one person, and the portion is large and thickly sliced! The chewy and light meat has umami and goes well with sake. I enjoyed it with momiji and chopped green onions, dipping in the sauce. - Pufferfish tempura: It has a moist texture and a strong umami flavor. The plate in the photo is for one person. The portion is large and delicious, so everyone digs in silently. It's so good. - Tetchiri hot pot: Because of the limited space, we were served the ingredients of the hot pot cooked in the kitchen. Pufferfish slices: A different deliciousness from tempura. The meat is tender and everyone eats it absentmindedly. Hot pot vegetables: Shungiku, leeks, Chinese cabbage, daikon, carrots, etc. Zosui: Is it the flavor of pufferfish broth? The zosui is delicious. - Service: Full of hospitality, the service was flexible and pleasant. When I went outside, it was raining. Oh no, I don't have an umbrella. They immediately offered me an umbrella. Wonderful. It was very helpful. Thank you very much. It is a restaurant that makes you want to go again. Thank you for the meal.

It's simply perfect. I was reminded of what makes a top-notch restaurant stand out. Everything I ate was incredibly delicious, without any pretense, just straightforward, classic flavors that hit the mark. I think there are subtle touches of ingenuity in the dishes as well. It's clear that they are competing purely on skill, with no room for deception.

Summer fish tastes bad. This summer, especially because the heat has been long, I have been eating less fish since August. It's because of the summer slump... As soon as I returned from Europe, I visited "Tokuyama". The sashimi was delicious. The dashi is always a comforting taste of Japan. I also had a lot of grilled eel. I remember that either last year or the year before, I ate so much eel at Tokuyama that I forgot to visit the nearby 5th generation eel restaurant. It's closed on Sundays, so it's hard to go there (laughs).

I had an important client dinner reservation on a weekday evening. When I entered the restaurant, it had a slightly formal atmosphere with mostly middle-aged men in suits. However, the ambiance was elegant and comfortable. I was seated at the counter and opted for the smaller portion course meal. Despite being the smaller portion, the amount of food was actually quite generous. The marbled meat was thick and delicious, and the fried chicken was flavorful. From the appetizers to the porridge, every dish was satisfying. Thanks to the delicious food, I ended up getting quite tipsy from the highball and sake. Thank you for the wonderful meal!

I had a la carte dishes. The sashimi was tougher than expected and difficult to chew. It wasn't very flavorful either. The shirako was creamy with a flavor similar to white gratin, with a slight bitterness.

I was able to visit this restaurant, which was selected as one of the top 100 Japanese restaurants in 2021. I wanted to eat blowfish, but it wasn't the season when I went, so I gave up and tried the following instead: Shiba shrimp, grilled white eel, grilled eel, corn tempura, tuna collar, firefly squid marinated in soy sauce, potato salad, whale bacon, assorted sashimi, and grilled ayu. The meal started with beer, then champagne, wine, Ichiro's Malt, and finally sake. It was perfect and I was completely blown away! The bill was quite high, around four hours worth, but that's a secret! The people I dined with were amazing, but the guests sitting on both sides were also incredible, which was surprising and moving. As a commoner, I can only visit high-end places occasionally, so I savored every moment. In conclusion, everything I ate was delicious! I would love to visit again at Tokuyama in Nishi-Azabu.

The appetizers are always delicious, starting with ginkgo nuts, sea cucumber, and fried blowfish. The sashimi includes sardines, squid ink, blowfish, and octopus with rice and baby sardines. Returning from Europe, you'll crave the umami taste of glutamic acid, which is carefully prepared to create a moist and comforting flavor. For dessert, there's chestnut yokan, real bracken rice cakes, and ice cream with 5 varieties of sweet potatoes selected! There are also sherbets available. Quite satisfying.

Tokyo: A 10-minute walk from Hiroo Station * Fugu cuisine * I used it for a New Year's party with friends ♪ This was my first time at a fugu specialty restaurant! I didn't have a very good impression of fugu, but all the dishes here were delicious and satisfying ♡ ● Tok Course ¥22,000 This course is half the amount, but there are many dishes so you can enjoy various fugu dishes ♪ The atmosphere of the restaurant is not too formal and the staff are friendly, so I recommend it! I would love to revisit when I want to fully enjoy fugu!

Nishiazabu, Tokuyama-sama. Sashimi, fried blowfish, tempura ginkgo nuts, traditional Japanese cuisine, dashi banzai a la carte. Although the menu seems like a typical izakaya menu, everything is delicious when made properly. There are many things that people dislike because they had a bad experience at chain restaurants or cheap bento shops. There used to be a phrase in advertising like "properly made with quality ingredients," but is it really made properly? Leaving aside such criticisms, everything is delicious starting from the appetizers. It may be too upscale to be called an adult family restaurant, but there is always a variety of dishes available. Tokuyama-sama is most famous for their blowfish dishes.

Mr. Tokuyama always finds everything delicious. There are often jokes about not wanting to pay for the appetizer, but I think if the appetizers are delicious, there wouldn't be any disputes. Back in my student days, I remember being charged 300 or 500 yen for a salty and wilted appetizer at a not-so-tasty izakaya. Nowadays, appetizers like saimaki shrimp with just the taste of shrimp alone are served as starters. The dishes at this restaurant include fried ginkgo nuts, tempura, sashimi, chestnut, conger eel cooked rice, salted duck, and grilled conger eel. Everything is delicious.

I revisited "Tokuyama" in Nishi-Azabu, a town where celebrities reside. I used to visit this restaurant often, but it had been a while since my last visit. It is a Tabelog Award-winning restaurant, receiving the Bronze award in 2021, 2020, 2019, and 2017, and the Silver award in 2018. Additionally, it was selected as one of the top 100 Japanese cuisine restaurants in Tokyo on Tabelog in 2021. The restaurant is located a 15-minute walk from Hiroo Station, Roppongi Station, and Roppongi Station on the Toei Oedo Line. It is in a building facing Roppongi Street, on the B1F of the Azabu Empire Mansion. The main seating area is at the counter, where you can watch the chefs skillfully prepare the dishes. Here is what I had today: - Seasoned sea squirt - Nagaimo and cauliflower salad - Mozuku seaweed vinegar - Puffer fish tempura with a firm texture - Puffer fish sashimi with a delicious flavor and sweetness - Corn tempura - Grilled thick hamaguri clam with a chewy and flavorful texture - Matsutake mushroom fry - Uni and crab clay pot rice The freshly cooked rice had a fragrant and sweet taste, making it a luxurious clay pot rice dish. I had a delightful dining experience. Thank you for the delicious meal.

Google noted that Fugu is a specialty in winter. Sashimi, vinegared dishes, seafood dishes like sea urchin and konjac, fried fugu, mixed rice with fugu, scallops, and yukari. It's been a while since I last posted, but I used to go there occasionally. Still delicious.

Near the intersection of Nishi-Azabu, there is a retro-style restaurant located in the basement of a unique old apartment building. They offer both a la carte and course menu options, resembling a traditional Japanese small dishes eatery. This time, we tried the course menu, but I would love to come back and try their a la carte dishes such as fried horse mackerel and mixed rice. - Appetizer - Simmered dish - Sashimi ☆☆ The dishes were served in large plates with generous portions, surprising us. The texture was firm and chewy, showcasing the difference of using natural ingredients. - Fried chicken ☆☆ The fried chicken was also served generously with various parts. It was juicy with a rich flavor. - Hot pot It was served in a unique shape that we had never seen before, and we enjoyed eating it by hand. - Zosui (rice porridge) The course included 1.5 whole natural blowfish, which was a luxurious and extravagant choice. The restaurant's long-standing reputation is evident in their quality ingredients. Among the usual blowfish dishes, it was a great experience to taste the difference in ingredients.

"Tabelog Bronze Ranking: 3.91 2021 Tabelog Bronze Award 2021 Tabelog Japanese Cuisine TOKYO Top 100 Restaurants There are only a few fugu (blowfish) specialty restaurants in Tokyo. This is one of those specialty shops that has been in business for over 40 years. It is located in the basement of a building near the Nishi-Azabu intersection, where there are many bars and restaurants. The restaurant has a counter with 12 seats and 4 small tables. There are several course menus available, and we chose the most expensive one called '福' with 9 dishes for 34,000 yen per person. - Appetizer - Simmered dish - Sashimi - Shirako (milt) - Deep-fried dish - Chirinabe (hot pot) - Zousui (rice porridge) - Pickles - Dessert For me, the shirako (milt) of the fugu was truly impressive. Sometimes when there is too much shirako or the texture is too creamy, it can feel a bit unpleasant. However, in this case, it was perfect. The outer skin was beautifully grilled, perfectly seasoned, and the creamy texture of the shirako inside was not too heavy, making it very delicious. It was the best shirako I have ever had. The fried shirako was also delicious with a moist and flavorful interior. Overall, the dishes were very delicious, except for the dessert (laughs). The service was good, and the staff were friendly, although there could have been more explanations when each dish was served. Sitting at the end of the counter, we could see the chef preparing the dishes, which created a nice atmosphere. In terms of value for money, I think it was decent. The quality and quantity of the fugu were high, making it a truly enjoyable dining experience."

I visited the restaurant right at the beginning of the new year. The place was almost full, but I ordered randomly from the a la carte menu and enjoyed the food. It was delicious and not too expensive, so it was a casual and enjoyable experience. They also seem to have a great blowfish course, so I would like to try that next time.

Located in the basement of a building a little past Nishi-Azabu intersection towards Shibuya, I arrived at the restaurant about 10 minutes before my reservation time. When I informed them of my reservation, I was supposed to be seated at a table, but there were customers already there so I was asked to wait. Confused, I waited at the counter until a table became available. Even after my reservation time had passed, the customers at the table were not leaving, so I ended up waiting with the person I was meeting. Finally, more than 10 minutes past my reservation time, a table opened up and we were seated. Despite the initial setback, we started our course. The appetizers included sesame-dressed shrimp and lily root, and somen noodles with plenty of green onions. We ordered a bottle of Champagne "Henriot Brut Souverain" to drink. The following dishes were served: The thickness of the blowfish sashimi was impressive. The porridge made from the leftover soup of the blowfish hot pot was delicious, and the sea cucumber vinegar we ordered midway delighted sea cucumber lovers. We thoroughly enjoyed the blowfish. The meal ended with the following course: Blowfish Course - ¥28,500 Appetizers, blowfish sashimi, blowfish tempura, blowfish hot pot, porridge, pickles, dessert Finished off with a highball, it was a delightful meal.

I came to Tokuyama to eat Japanese cuisine. It's about a 10-minute walk from Roppongi, and I arrived during late lunch on a weekday, so there was only one customer. The lunch set costs 2,700 yen, but the quality and variety of the dishes are truly impressive. The appetizers included simmered blowfish, octopus, and celery, all of which could easily be main dishes. The main course consisted of a variety of fried dishes, grilled fish, blowfish mixed with sesame sauce, freshly cooked rice in a clay pot, miso soup, and pickles. As expected from a blowfish restaurant, they served the blowfish deliciously. Personally, I thought the scallop fry was the best, with perfectly cooked scallops and homemade tartar sauce. This lunch set offers great value for the quality of food. Thank you for the meal!

I made a lunch reservation for one person. There were no other customers. The lunch set included a small plate with three types of sashimi, tuna tataki rice, miso soup, and pickles. The fried blowfish and amberjack were delicious and served quickly. Everything came out almost at the same time, so there was no waiting. The rice was cooked firm, which I liked. The chef apparently prefers it that way. I was able to enjoy a variety of dishes for 2700 yen, which was surprisingly reasonable for the quality. The service was extremely polite. I definitely want to visit this restaurant again soon.

★2021 Top 100 Restaurants 【Nearest Station】Hiroo Station / Hibiya Line 【Budget】Lunch / 2700 yen Set menu only 【Reservation】Available 【Menu】 - Assorted fried foods - Mackerel - Yellowtail sashimi - 3 small side dishes: saury, seri, vegetable with sesame dressing - Clay pot rice - Miso soup Total 2700 yen per person 【Overview】 A Japanese restaurant located a 10-minute walk from Hiroo Station towards Nishi-Azabu. Established in 1978, this fugu (blowfish) restaurant offers fresh fugu and seasonal dishes. The friendly owner serves heartfelt dishes in an unchanged exterior and interior since its establishment. The fugu dishes served at the counter in Nishi-Azabu were rare at the time, making "Tokuyama" a pioneer in the fugu cuisine world of Japanese cuisine. The counter made of cherry wood has aged over time, adding to its charm. The growth of "Tokuyama" can be seen through the cherry wood counter. - Counter: 12 seats - Table: 1 seat 【Taste】 I visited for lunch on a weekday. The lunch menu consists of a 2700 yen set meal only. Due to the impact of the new coronavirus, they started lunch service this year, and it is still relatively unknown, making it a hidden gem. Although the lunch price is a bit high, it is a good lunch in terms of being able to enjoy top-notch Japanese cuisine. After ordering, freshly fried foods, grilled fish, and small side dishes are lined up on the table one after another. I began to wonder if there was more to come as I took photos, but eventually, a set meal with a generous amount of food was placed in front of me. The chef expressed his wish for customers to enjoy plenty of the delicious rice cooked in a clay pot by offering a rich lineup of side dishes. Rice is free to refill. They use rice from Kayamori Farm in Niigata Prefecture, which has a firm and chewy texture that makes it easy to eat a whole bowl of rice alone. The yellowtail sashimi is lightly fatty, making it a perfect match with the rice. Indeed, the side dishes make the rice taste even more delicious. Thank you for the meal.

Founded in 1979 as a blowfish cuisine restaurant, we have been offering seasonal delicacies with blowfish dishes at the center. Chef Ito, who has been the head chef for many years, adjusts the cooking method according to the best ingredients of the season and the preferences of the guests to prepare the dishes they want to eat. It is a well-known restaurant with a strong customer trust. [Address] B1F Azabu Empire Mansion, 4-11-28 Nishi-Azabu, Minato-ku, Tokyo [Arrival Date] Tuesday [Number of People Waiting] Reservation required [Waiting Time] 0 minutes [Price] 2700 yen (tax included) [Special Mountain Meal] - Drink: Roasted green tea (complimentary) - Small Dishes: 1. Seasoned eggplant 2. Small dried fish with sesame dressing 3. Wood ear mushroom and chrysanthemum salad - Sashimi: Tuna with grated yam - Simmered Dish: Egg, beef, onion in soy sauce - Grilled Dish: Grilled black cod with miso - Steamed Rice - Pickles - Miso Soup: Mushroom and tofu

Located in Nishi-Azabu, close to Roppongi Station, this high-end Japanese restaurant is situated in the basement of a building surrounded by many luxury shops. Specializing in blowfish cuisine, it is not easy for commoners like me to visit for dinner. However, they offer a reasonably priced lunch only on weekdays. Reservations are required for lunch, and I was lucky enough to secure a same-day reservation. The number of dishes available may vary depending on the availability of fresh fish, so it is recommended to make a reservation even on the day of. The restaurant was quite crowded on this day, with everyone having made reservations in advance. The restaurant is not very spacious, with a counter and a few tables. There were two chefs and several apprentices. The service was very polite and pleasant, making it clear that this is a high-end establishment. However, the atmosphere was not stiff, and I was able to relax. The lunch menu for the day was displayed on a board. I ordered the "Tokuyama Gozen" for 2,700 yen, which included three small side dishes, sashimi, grilled fish, rice, soup, and pickles. The dishes served on this day included tuna sashimi, assorted fried items, grilled cutlassfish, three small side dishes, rice, pickles, and soup. The dishes were served one after another within about 10 minutes, and there was quite a lot of food. The tuna sashimi was particularly impressive, with fatty sashimi and tender chopped tuna that melted in the mouth. The grilled cutlassfish was surprisingly fatty and sweet, with crispy skin and juicy flesh. The assorted fried items were generous, with plenty of pike conger eel, squid, and octopus, each topped with a rich tartar sauce. The rice was also delicious, cooked firm and chewy. I wanted to have more rice, but there were too many side dishes to finish it all. Overall, it was a great experience at this high-end Japanese restaurant. The lunch was quite a good deal, and the clientele was diverse, ranging from salarymen to elderly couples. I recommend visiting on an empty stomach. Thank you for the meal!