I have tried various Japanese restaurants, and this one had the best cost-performance ratio and was delicious! The fact that you can choose the type of rice for the last dish is also a big plus. In the end, I ended up trying all the options, and the price was about half of what I usually pay at my regular Japanese restaurant, which was a pleasant surprise! The fatty tuna was a specialty and honestly, I think it was tastier than high-end sushi. If I had to mention a downside, I wish there were more soft drink options for those who don't drink alcohol (I don't drink, so I always end up with a Wilkinson Ginger Ale). This restaurant is definitely going on my monthly rotation list!

Visited "Onosawa," a 10-minute walk from Yotsuya Station, and enjoyed the kaiseki cuisine of a young genius chef aged 42. Received the best service and felt happy during the meal. The omakase course was 24,000 yen including tax, and the bill came out to around 30,000 yen per person for 14 dishes. One of the dishes included an octet, which was quite surprising. The dishes were as follows: - Cold steamed corn tea with sea urchin - Hairy crab shinjo with grated okra in a soup - Grilled conger eel from Amakusa with jellied broth from the head and bones, conger eel eggs - Kesennuma bonito with yolk soy sauce - Miraculous swordfish from Tateyama, Chiba - Fatty tuna torotaku roll with the tip of the head - Octet (fruits, tomatoes, grilled sweetfish, green bean combination, salt-boiled edamame, octopus from Ichinomiya, corn tempura, mozuku seaweed) - Shrimp shinjo and simmered melon - Karasumi soba - Sudachi soba - Conger eel tempura soba - Eel bowl - Bonito dashi, beef tendon curry - Peach and mango, passion fruit, plum shiso jelly shaved ice - Cold steamed corn tea with sea urchin Each dish had a delicate and delicious taste. The standout dishes were the conger eel soup with hairy crab and grated okra, the grilled conger eel with jellied broth and conger eel eggs, and the swordfish from Tateyama. The atmosphere in the restaurant was also great. The highlight was the exceptional hospitality, which left me feeling satisfied and uplifted. My heart was full, and I felt motivated to do my best again starting tomorrow. Thank you very much.

Carriage Door - This was Mr. Onozawa's first visit, but there wasn't much of an impression. It may have set the bar too high, as it was neither good nor bad. It is a one Michelin star Japanese cuisine, and the ingredients are good, but in terms of cost performance, it's just average. If asked if I would go back, I probably wouldn't.

I was extremely excited to visit the famous soba restaurant I had been wanting to go to. The experience was beyond my imagination, with a parade of my favorite summer ingredients from the beginning. Despite a minor hiccup that turned into a funny memory, the overall experience was fantastic. It's hard to get a reservation at this popular restaurant, but if possible, I would love to visit and experience the four seasons. The meal was rich yet light, light yet rich, starting with the black abalone that was heavenly. The summer gift of conger eel and winter melon soup was delightful. The sesame mackerel was superb, and the comparison between blackfish and yellowfin tuna was a surprising twist. The grilled natural sweetfish from Nagara River was a luxurious moment, served with a drop of tomato dew on lotus leaves, and the Akita junna vinegar dish had a sweet taste. The fatty bluefin tuna was a delight to drink. The 99% pure hair crab croquette with miso sauce, the managatsuo and water eggplant dish had a gentle harmony. Then came the rice selection zone: first, the crispy and fluffy eel rice bowl, followed by the moist and savory squid ink soba with a salty flavor, the refreshing sudachi soba with a cool acidity, the seaweed soba with an overwhelming aroma and sweetness, and finally, the rare curry rice. It was a royal straight flush of flavors! I took a breath with the delicious soba broth and ended the meal with a sweet water fruit. I was truly healed by this wonderful 2 and a half hour experience. It was delicious! I look forward to enjoying the flavors of autumn next time. Thank you for the meal.

Located in Araki-cho, on the Sharyokado Street, is the Japanese restaurant Sharyokado Onosawa. It's truly amazing that you can enjoy authentic Japanese cuisine for ¥24,000. A night filled with delicious dishes and recommended sake. I want to experience it again. Below is the course menu: Chef's Special Course ¥24,000 (tax included) - Ground corn soup - Black abalone - Winter melon and conger eel soup - Kesennuma bonito, nagaimo, cucumber, myoga - Yellowtail, blackthroat seaperch - Nagara River sweetfish, tade vinegar, corn tempura - Water shield, tomato - Funka Bay tuna belly - Hairy crab croquette with crab miso - Bonito grilled over charcoal, water eggplant - Tangy buckwheat noodles - Eel rice bowl - Vinegar citrus buckwheat noodles - Seaweed buckwheat noodles - Curry rice - Sun egg, peach, passion fruit, red shiso granita

I was greatly healed by the delicious food, service, and atmosphere at Onosawa tonight. The shrimp fry, which they definitely don't serve anywhere else, was amazing. I tried all the soba noodles and curry for dessert. Looking forward to the autumn menu at Onosawa next time!

Corn, sea urchin, abalone, dashi jelly with fresh sesame, green onions, soy sauce, pickled turnips, tomato, vinegar, trout roe, Hokkaido hairy crab croquette, Nara's Yamato Maru eggplant simmered dish, clam tempura, eel bowl, red shiso sorbet, peach, mango.

I heard that Karasumi soba is famous, so I decided to make a reservation and visit the restaurant. However, my experience with Japanese cuisine is too low to fully appreciate it. The dishes served that day were: 1. Uni and hairy crab 2. Clam tempura small bowl (served with Sansho soy sauce) 3. Sesame tofu 4. Sashimi 1: Squid 5. Sashimi 2: Bonito 6. Grilled dish: Sweetfish 7. Vinegared dish: Junsai (water shield) and tomato 8. Toro-taku 9. Grilled sea bream 10. Steamed kue (steamed with kue bones broth) 11. Final carb section: Small eel bowl, Karasumi soba, Mori soba, Curry (and there was also Hanamaki...) 12. Dessert. The highlights for me were dishes 2, 6, 8, and the Karasumi soba. Dish 2 had a plump clam texture with umami sealed in, and the Sansho soy sauce added flavor. Dish 6 was grilled slowly and carefully, complemented by a good quality tadezu vinegar. Dish 8, Toro-taku, and Karasumi soba were the restaurant's signature dishes, especially the Karasumi soba. The soba coated with the rich flavor of Karasumi offered a combination of richness and freshness, creating a light sense of excitement. The other dishes were delicious as well, but there was something missing that I couldn't quite put my finger on. Perhaps it was the lack of overwhelming power to make you exclaim how delicious it is without question. I may feel this way due to my lack of experience with proper Japanese cuisine. The restaurant has a calm atmosphere typical of a high-quality establishment in Araki-cho, and I believe the service is of a certain level of quality. However, with a price range exceeding 30,000 yen including service charge for two glasses of champagne, two half cups of sake, and the set course, it is not cheap. Therefore, I feel like I would want to aim for something even higher.

I made a reservation through OMAKASE. Perhaps because the owner has a background in soba cuisine, the closing dishes of karaage soba, nori soba, and mori soba were exquisite. The soba shochu, Toge, was also delicious. Thank you for the meal. I will visit again.

Located a 3-minute walk from Yotsuya-Sanchome Station on the Tokyo Metro Marunouchi Line. I made a reservation for the OMAKASE course starting at 5:30 pm on a Saturday. The beautiful Japanese-style exterior raised my expectations. The interior has 10 counter seats, which felt a bit cramped but had a nice atmosphere. The OMAKASE course costs ¥24,000 including tax (drinks are separate) and includes the following dishes: - Snow crab and sea urchin with Tosazu jelly, snap peas, cherry tomatoes, grated new onions - Clam and rice steamed clams tempura with steamed mochi rice - Soup with mackerel and mugwort tofu - Sashimi with firefly squid, served with sudachi, wasabi, nori tsukudani, salt, and soy sauce - Marinated bonito with summer vegetables - Oki beef fillet charcoal-grilled - Torotaku, a specialty made from the base of the tuna's head, known for its tender and flavorful meat - Hassun platter with miso-flavored kinome, mozuku vinegar, bamboo shoot and green soybean chawanmushi, fried young sweetfish, fried bream - Grilled gizzard shad with mountain asparagus kinpira - Steamed dish with lotus root, lily bulb, and natural wood ear mushrooms - Rice and soba noodles as the final course, with options like cod roe soba, jun-sai and sudachi soba, nori soba, eel rice bowl, or spicy curry. We couldn't choose and ended up trying all of them, with the cod roe soba being a standout favorite. - Mango pudding for dessert Overall, the food was delicious, and we left feeling satisfied. The head chef and staff were friendly and provided great service, making it a place we would love to visit again.

When we decide to go somewhere, this is always my go-to place! It's easy to see why - the food is always delicious, the chef is handsome, the atmosphere is great, and did I mention the chef is handsome? I can't believe I got to see firefly squid here! It was so delicious! And the turban shell was amazing too! A standing ovation for this place. Thank you! I'll definitely be back to try more dishes in different seasons!

Head to Onosawa, a renowned Japanese restaurant in Yotsuya Sancho-me and Araki-cho. Their specialty Toro Taku Maki is generously filled with delicious fatty tuna, creating a dish bursting with flavor. The seasonal dishes are prepared using unique cooking methods, offering a dining experience that can only be found here. The variety of soba noodles for the final course allows you to eat until you're satisfied. You can expect high quality and a highly satisfying dining experience at Onosawa.

Tonight, once again, I was soothed by Onosawa-san's Japanese cuisine. The atmosphere and the food were both excellent, making the dinner conversation lively. As the curry was sold out, we ended the night with our usual choices of seaweed soba, karasumi soba, duck soba, and eel rice bowl - a carb overload as a treat for the night. Looking forward to the summer menu at Onosawa next time.

Carriage Gate Onosawa It's been a while since I visited Onosawa in Yotsuya Sanchome! Their famous torotaku maki was delicious, and the soba dishes were also to my liking. It was a treat to enjoy Nanukuchi's sake outside after a long time. Thank you for the meal! #CarriageGateOnosawa #Onosawa #JapaneseCuisine #YotsuyaSanchomeGourmet #YotsuyaGourmet #TokyoGourmet #Washoku #Kaiseki #Gourmet #Sake #Foodie #FoodTour #ConnectWithFoodies #ConnectWithFoodLovers #HardToReserveRestaurant #HardToReserve #ExtremelyHardToReserveRestaurant #DeliciousRestaurant #Michelin #gourmet #japanesefood #foodstagram #likeforlikes #followme

I was invited by a friend to visit their favorite restaurant for the first time. I was completely satisfied just by eating the flower pepper shabu-shabu, but the sashimi and tempura were also incredibly delicious. The clam soup with burdock shavings had a great aroma and texture, showcasing the quality of the ingredients and skill of the chef. The karasumi soba was exquisite, I definitely want to try the large size next time. I really enjoyed the sake called "Nikore no Sakamirai".

I was invited and went to the restaurant. The dishes had a gentle flavor throughout, expressing the essence of Japanese cuisine. The food was creative and I couldn't keep up with taking notes, but it was delicious, with a conscious reflection of the four seasons. The signature dish, the fatty tuna, was amazing. The shabu-shabu with Hanazansho pepper, the rich flavor of Iki beef and the spicy sensation of Hanazansho pepper spreading throughout the mouth, was excellent. For the finish, I had eel rice bowl, curry, and soba noodles (laughs). The soba noodles were surprisingly authentic, and I heard that the owner is from a soba restaurant background. I also want to visit Onosawa in the summer.

The taste and service were both excellent! The dishes made me feel the greatness of Japanese cuisine. The vinegar dish at the beginning healed my tired body, the broth soaked into my body, and the sashimi was unbelievably delicious. With it being spring, the mountain vegetables, tree buds, and seasonal fish were all very tasty. The selection at the end was also enjoyable. I love fatty tuna, so that was also amazing. What impressed me the most was the service. They called me by name, looked me in the eye, and explained everything. It seemed simple but it's not easy to do. The teamwork was also great. The senior staff were very considerate of the junior staff, making it easy for them to move around. They paid attention not only to the customers but also to their colleagues and the dishes, showing great care from all angles. I think it's probably because the head chef creates such an atmosphere. I don't want it to become hard to book a reservation, so I don't want to give too good of a review, but I was so impressed that I had to write this. I will definitely visit again!

You can definitely tell just by looking that the food is delicious! And it really is! This time, since it's April, they had spring rolls filled with spring ingredients, and they were so tasty... Rape blossoms, bamboo shoots, firefly squid, butterbur sprouts, cherry salmon. They were served piping hot, but I didn't cut them so I could enjoy the aroma. It was amazing. The Torotaku roll, eel, and soba that always come as regular items are delicious every time! I will definitely visit again!

I love the car power gate Onosawa... This time, it was amazing. I was completely satisfied with my favorite seasonings like blowfish, eel, and tuna one after another. I had seconds of karasumi cold soba. For the finishing touch, I had seaweed soba and curry rice. The cost performance is incredible, eating so much and still not exceeding 30,000 yen. The friends I brought with me make reservations every month and come back. It's bound to become popular, right?

A Michelin one-star Japanese restaurant. Based on traditional Japanese cuisine, the dishes like fatty tuna rolls, wagyu beef, and eel are simple yet delicious, appealing to all ages. It's a great place for important dinners and entertaining foreign guests. Top-notch. A must-visit.