I visited this place after 2-3 months and it seems that my love for soba noodles is known not only within the company but also among business associates outside. Despite having soba noodles daily, I was excited to be back. And this time, they exceeded my expectations by far. The soba noodles were always delicious when I visited a few months ago, but this time, they were exceptionally delicious! The beautifully shaped premium sea urchin topping on the soba noodles was a luxurious touch. The white shrimp with soba crackers was a unique combination of sweet and crispy textures. The scallops with caviar and bisque sauce was a decadent dish that left me pleasantly surprised. The duck tataki was incredibly delicious, and the duck was specially raised for tataki. The tempura of belt fish with a green sauce was surprisingly tasty. The duck dumplings with duck broth poured over them were a delightful surprise. The grilled dishes that followed were all perfectly cooked and flavorful. The duck breast was particularly outstanding. The meal ended with soba noodles, duck rice with egg yolk, and vinegar soba. The homemade ice cream was a perfect conclusion to the meal. While some may find the extravagant use of sea urchin and caviar debatable, the overall experience was enjoyable. The main soba noodles and duck dishes were exceptional, and the young chefs led by Chef Toyota showed great potential for further evolution. Despite the higher prices, the quality and creativity of the dishes make this restaurant worth a visit. Looking forward to my next visit!

I had been curious about this restaurant for a long time. A gourmet friend of mine highly recommended it, so I was looking forward to it. First of all, the sign is very unique! Apparently, the words on it are changed every day. The first dish was soba with caviar on top, which really captivated me. And the specialty here is the duck! It starts with duck yukhoe and you can have rare cuts grilled right in front of you over charcoal. The duck here is surprisingly delicious, with no gaminess or unpleasant taste. The fat is juicy yet light, and the texture is amazing. The grilled vegetables served in between are also delicious as they are cooked in duck fat. Your concept of duck meat will change after trying this.

"Emotion" is a restaurant in Roppongi that has been awarded as one of the top 100 restaurants in the 2023 Tabelog Japanese cuisine rankings. They offer a soba kaiseki meal with duck dishes as the main highlight. Located on the 3rd floor of a building in a back alley near Roppongi Midtown, the restaurant has no sign outside, so it may be a bit difficult to find for first-time visitors. Upon reaching the 3rd floor, you will see a paper with "Emotion" written on it in a casual manner, adding to the charm and uniqueness of the place. The interior is quiet with no background music, and the young staff members are surprising. The course menu is priced at 30,250 yen for omakase. There is no alcohol menu available. The course for the day included dishes like abalone soba from Hitachi, special eel, scallop sashimi on soba crackers, marinated new salmon roe, duck tartare, nodoguro risotto, grilled duck breast and thigh, duck heart, shiitake mushrooms, shine muscat tofu, duck meatballs, renkon cooked in duck fat, duck breast meat, 90% soba with wheat flour, duck curry, plum and shiso soba, and dessert yokan. The owner has a background in French and Chinese cuisine, and the family runs a sushi restaurant. The innovative fusion of various culinary styles centered around soba was impressive. Though the price is on the higher side, the balance of taste, service, and ambiance, along with the owner's unique touch, makes it a high-level experience that can only be enjoyed here. A wider selection of alcoholic beverages would be a nice addition. Overall, the food was delicious. Thank you for the meal.

The restaurant in Roppongi specializing in duck and soba is known for offering duck in various forms. They provide different parts of the duck cooked perfectly, without any unpleasant smell. The duck cooked on the charcoal grill was delicious and the service was excellent. It was a great dining experience with delicious food and drinks, although I may have had a bit too much to drink. Overall, it was a fantastic restaurant.

It started as a collaboration between duck meat and soba noodles, but thanks to the chef's curiosity and exploration in cooking, it has evolved into an outstanding entertainment Japanese restaurant. The dishes are truly exceptional. However, the wine prices are a bit high and the portions are small, which is a bit concerning.

2023.7. A stranger duck in Roppongi / Emotionally full buckwheat ♡ On a cool glass plate, you will find a dish of "Jikkoku Soba" made from Ibaraki Prefecture's "Hitachi Aki Soba," which is handcrafted daily. Topped with sliced Chiba Prefecture steamed abalone and drizzled with liver sauce. What is surprising is the aroma. Despite the strong scents of abalone and liver sauce, the subtle fragrance of the buckwheat, enjoyed with a pinch of salt, gently wafts in your mouth. Black Maiko mushroom tempura ♡ Niigata Prefecture's black Maiko mushrooms are dipped in bonito broth and fried until crispy. When served, the aroma of the broth tantalizes your appetite. The crunchy texture of the tempura is followed by the umami of the bonito broth and the rich flavor of the black Maiko mushrooms. Scallop ♡ Diced scallops mixed with plenty of caviar, seasoned with vinegar, yuzu, and served on homemade buckwheat crackers. The crispy buckwheat crackers provide a delightful texture and aroma, complementing the sweetness and umami of the scallops. Clam rice porridge ♡ ♡ A bowl of clam porridge cooked in clam broth, topped with saltwater sea urchin from Yoichi, Hokkaido. This dish is a burst of flavor as you enjoy the delicious clam porridge, which is further enhanced by the addition of sea urchin, adding more umami and sweetness. Duck tataki ♡ ♡ Made with a unique brand of duck only available at this restaurant in Tokyo, lightly seared with straw and served with sweet soy sauce and Fukui's local ground chili. The duck, intended for raw consumption, has a melt-in-your-mouth texture and a deliciously sweet fat. It is recommended to eat it from the right side, and the chili-topped version at the end provides a vivid aroma and flavor. Duck shumai ♡ Duck shumai made with minced duck meat in a dashi broth of bonito and kelp. Breaking the shumai and soaking it in the broth enhances the umami, making it even more delicious. Tamahagane grilled duck ♡ Duck grilled on a tamahagane iron plate, which is also used as a material for Japanese swords and crafted by the highly acclaimed artist Yoshihara Yoshito. Enjoy the duck while eating grated daikon radish. ① Duck breast ♡ A light and tender texture with a subtly rich flavor. ② Duck heart ♡ ♡ The thick heart has a crispy texture and a distinct umami flavor. ③ Ryujin shiitake mushroom ♡ Shiitake mushroom from Wakayama, grilled in duck fat. The strong aroma of the mushroom and its crunchy texture are delightful, enhanced by the umami of the duck fat. ④ Duck tenderloin ♡ Rarely grilled tenderloin with a fluffy texture. Drizzling duck fat while grilling enhances the umami. Peach soup palate cleanser. A smooth peach soup with a refreshing lemon peel flavor. ⑤ Duck gizzard ♡ The first time trying duck gizzard. It has a texture similar to offal, and as you enjoy the texture, sweetness overflows. ⑥ Zucchini Zucchini grilled in duck fat. The duck fat truly elevates the flavor of all ingredients. ⑦ Duck thigh meat ♡ ♡ Served with black pepper sauce. A robust yet elegant flavor, with intense umami. Finale ① Nine-tenths buckwheat ♡ By adding 1 part wheat flour, the soba has a firm texture and is delicious. The soba broth is like a creamy potage, also delicious. Finale ② Duck curry ♡ A curry made with duck minced meat thickened with vegetables and fruits without using wheat flour. Surprisingly spicy, with excellent umami. Finale ③ Plum and shiso

Located in Roppongi, Tokyo, "Kanjou" is a Japanese restaurant with a theme of duck and soba. The head chef is still in his early thirties, and the rest of the staff are also in their twenties, creating a young team with a great atmosphere and excellent service. The meal starts with a dish of 100% soba topped with caviar, followed by a comparison of wild and farmed duck dishes and even duck sushi during the course. The head chef's experience at "INUA" is evident in the visually appealing and creatively combined dishes. The duck is carefully grilled one piece at a time using tamahagane, resulting in a quality that is sure to impress anyone who has ever eaten duck before. The meal ends with options like soba or duck curry, ensuring a flawless dining experience from start to finish. The restaurant is gradually gaining popularity, with reservations filling up quickly, so it is recommended to visit early if you are interested!

It was a visit after a little over a year, and it was still wonderful as ever. Last time I was impressed by the à la carte menu, but this time it seems they only offer courses, with duck as the main course! The young staff members were lively and it was very heartwarming to see. It seems they have many foreign customers who come for the omakase experience. The chopsticks were the thinnest I've ever seen, and the dishes had the word "fuku" (meaning "good fortune") written on them, creating a sense of good luck. There were small details like this scattered throughout, and I hope they continue to express the greatness of Japan in the future. I will definitely come back!

Authentic soba noodles with saltwater sea urchin and white shrimp soba senbei, scallops with beurre blanc sauce, duck with sansho pepper and green onion sauce, duck dumplings with the best dashi broth, grilled duck breast with heart, shiitake mushrooms, and chicken tenderloin, peach soup with Japanese green peppers, natural chicken breast, soba noodles with duck mince, and green onions, and a side of Fukamushi tea ice cream.

"Get intoxicated by the emotions of Roppongi. The duck meat and soba here are simply exquisite. The juicy duck meat and the aroma of soba harmonize perfectly, creating a unique flavor that is exceptional. Furthermore, the pairing with wine or sake is superb. The combination of the alcohol's flavor and the dish's deliciousness creates a synergistic effect, allowing you to have a luxurious moment. If you're dining in Roppongi, it's worth visiting here. Satisfaction level: 120%!"

I visited a restaurant on a weekday at 8:30 pm, invited by a friend. Located in the heart of Roppongi, on the 3rd floor of a mixed-use building. There is no elevator, but climbing the stairs leads to a dream world. Starting with 7 people at once, the 3 hours passed quickly. The food, drinks, the care of the owner and staff, and the conversation were all pleasant. The saltwater sea urchin with 100% salt was delicious. The sea urchin was full of flavor. The white shrimp soba senbei and grilled scallop were also delicious. The grilled swordfish with Sansho sauce, grilled duck breast, grilled duck heart, grilled shiitake mushroom from Mount Koya, grilled duck sasami, grilled duck soup with peach, and grilled duck with Mannganjii chili pepper were all satisfying. Even though I was full, I tried the three kinds of finishing dishes. The 90% soba and rich soba soup were irresistible. The chicken soboro sudachi soba and ice cream were perfect. Thank you for the meal.

I heard that you can eat a lot of duck here! I was introduced by a friend and visited. I am so happy to be able to eat so much delicious duck! From around November, it seems that you can also enjoy domestic duck, so I would like to visit again at that time! It was very delicious. Thank you very much!!!!!!

Nestled quietly amidst the hustle and bustle of Roppongi, a restaurant that serves duck and soba in an omakase style. The duck served here was unlike any I had tasted before, with a unique flavor that was not overpowering. The freshly hand-made soba was exceptional, whether served warm with broth or cold with caviar. The duck was cooked on a special iron griddle that allowed the fat to drip off perfectly, enhancing the flavor of the vegetables cooked in the duck fat. The chef and the young staff provided impeccable service, making the dining experience enjoyable from start to finish. The menu included dishes like caviar on soba, freshly baked brioche with foie gras, tempura of corn and sea urchin, duck nigiri, grilled masunosuke, and more. Whether you love duck or not, this is a restaurant worth visiting.

I visited a renowned restaurant in Tokyo, which is one of the top 100 Japanese restaurants in Japan, with a rating of 3.83 on Tabelog. Located in Roppongi, the restaurant is on the third floor of a nondescript building near Midtown. The interior is surprisingly beautiful, with a row of seven counter seats. This establishment is known for its duck and 100% buckwheat soba course. The menu features unique dishes that blend Japanese and French influences. The meal started with hand-cut buckwheat soba, followed by dishes like white shrimp sashimi, octopus tempura, duck sushi, and grilled golden eye snapper with soba sauce. The highlight of the meal was the various duck dishes, expertly cooked and served on a hot iron plate. The meal ended with a satisfying serving of soba noodles and a refreshing dessert of barley tea ice cream. Overall, the dining experience was exceptional and lived up to the restaurant's reputation as a top-notch establishment.

This is a course centered around soba and duck meat. There are also sushi and French-inspired dishes, showcasing the owner's diverse skills. With a wide variety of dishes, you will leave feeling full. It's a unique restaurant that stands out. I think changing the menu seasonally will help retain repeat customers. Looking forward to seeing further evolution.

I was taken there. Thank you very much. It's been a while since I had such emotional food, but the seasoning and cooking were just right, making it endlessly delicious. This time, they said they had good duck, so we had a generous duck course. It was delicious with no hint of iron bitterness. #Thank you for the meal #Hitoshi Toyota chef #Gourmet #Kaiseki cuisine #Roppongi #Omakase featured restaurant #Just between us #The staff enjoyed it deliciously #That's all from the scene

Opened in November 2021 in Roppongi, the Japanese restaurant "Kanjou" offers a variety of delicious dishes featuring duck and soba noodles. The exterior of the building does not have a sign, but you'll find an A4 paper with the name "Kanjou" on the door when you reach the 3rd floor. Once inside, you'll be guided by the staff and start by quenching your thirst with a beer. The menu for the day includes: - 100% soba noodles from Ibaraki - Mini bowl of rice with Me-hikari rice and firefly squid, using the chef's grandfather's recipe - Duck yukhoe - Duck and white asparagus soup - Golden eye snapper - Duck breast - Duck heart - Okayama Ryujin shiitake mushrooms (cooked in duck fat) - Duck gizzard - Fruit-based sauce with Korean chili peppers - Duck meatballs - Jellyfish vinegar dish - Duck leg meat with black pepper sauce - Senju green onions - Duck breast roast - Cold soba noodles - Warm soba noodles - Mizu-yokan (sweet red bean jelly) - Taiwanese iced oolong tea In conclusion, this restaurant was amazing. The signature duck dishes and handcrafted soba noodles were outstanding, along with other dishes. The duck meat was perfectly cooked, bursting with flavor in every bite. The chef's handmade soba noodles were fragrant and had a great texture, showcasing the chef's talent. The broth was also well-balanced. Other dishes, such as those cooked in duck fat or thinly sliced white asparagus, were also impeccable. This level of culinary skill may be attributed to the chef's extensive training in French and Chinese cuisine. Ending the meal with soba noodles and dessert was a delight, with the soba noodles being so good that you might want seconds. The dessert of mizu-yokan and ice cream was a nice touch. This restaurant is sure to become more popular, so it's best to visit before it gets too crowded. I definitely plan on going back.

I went to this restaurant for the first time and I was curious since it opened. The menu mainly focuses on soba and duck dishes. The soba made from 100% buckwheat had a subtle fragrance when chewed. The duck was fresh and delicious without any unpleasant smell. The shiitake mushrooms served before the duck dish were also fantastic. The appetizer before the duck dish consisted of duck meat yukhoe with freshness guaranteed. Personally, I wanted to try it with konbu instead of the sauce which was a bit sweet. The firefly squid rice was interesting with its unique sauce. The white asparagus, duck meat, and sansho pepper soup was delightful. There was even a surprising French-inspired menu with a sea bream dish served with nori sauce. The meatballs in the duck dish were coated with an interesting sauce, showcasing the wide range of skills the chef has acquired over the years. The desserts were also exceptional. Every dish was delicious and enjoyable. The service at the restaurant was also very good. The young kitchen staff seemed eager and driven, continuously striving to improve. One thing that bothered me was a group of loud customers who were chatting loudly without paying attention to the food served. However, I believe this will improve as the restaurant grows. I am looking forward to seeing this restaurant become even more satisfying in the future. Thank you for the wonderful meal.

Today, I visited the popular restaurant Kanjou in Roppongi for their specialty soba and duck dinner course. The one-color omakase course featured delicious soba, rich duck meat, and innovative dishes with elements of French and Chinese cuisine. The seasonal ingredients such as firefly squid, golden eye snapper, shiitake mushrooms, sea jellyfish, and celery added to the excitement. The simple seasoning brought out the natural flavors of the ingredients, which I personally enjoyed. The young and energetic staff created a vibrant atmosphere. Kanjou showed great potential and I confidently recommend it. The omakase course was priced at 25,000 yen, while the menu for the day was 32,500 yen.

There were no signs below in Roppongi, but as you climbed the stairs of the apartment, the paper with emotions written on it made me smile in reverse. Today's course is as follows: Buckwheat noodles with salt, Snap pea potage, Steamed clams with sake, Duck sushi, Young eel, Seared golden eye snapper with fried cherry shrimp, Free refills of grated radish, Duck breast meat roast, Lotus root, Duck liver, Black pepper duck thigh meat, Chicken tenderloin, Duck gizzard, Senju green onion, Chicken breast meat roast, Buckwheat noodles in a steamer, Buckwheat tea, Duck Nanban buckwheat noodles, Mizuyokan, Taiwanese oolong tea ice. It was my first time enjoying duck meat so much. I love the beginning and end of soba noodles, so I was happy. The cabbage and green onions fried in duck fat were also incredibly delicious. I don't usually eat warm soba noodles, but the duck Nanban here was also very tasty. The last Taiwanese oolong tea ice was extremely delicious. I am grateful that they allowed me to have seconds. The Kamo Kinshu sake was also to my liking. The service was just great. Thanks to everyone's thoughtfulness, I was able to relax and enjoy the meal. Thank you for the feast♪

I visited a soba kaiseki restaurant that specializes in duck dishes, which opened in Roppongi two years ago. It has established itself as a top-ranking soba restaurant in Tokyo on Tabelog, and I had been wanting to visit it. Reservations are only available for a set course meal (¥27,500 including tax), with two time slots at 5:30 PM and 8:30 PM. While reservations are not extremely difficult to make, I had trouble finding the right timing. I specified the 5:30 PM slot. The restaurant is located in a narrow alley between a Roppongi intersection and Midtown, so the location is very convenient but a bit hard to find. There is no elevator, and you have to climb a narrow staircase to the 3rd floor where the door with the handwritten name of the restaurant is the only indication of its presence. However, once you step inside, you are greeted by a serene atmosphere and welcomed by the staff. The interior consists of a 6-seat counter that extends straight back, with a clean and simple ambiance. I was seated at the front. At first glance, it was unclear who the owner was, but a kind young man meticulously removing the strings from snap peas in front of me seemed to be the owner, Mr. Maeda. The other three staff members were also handsome young men of the same age. The owner is from Kansai and comes from a family lineage where his grandfather owned a sushi restaurant, his father was a French chef, and his uncle was a soba craftsman. He himself has experience training in Japanese, French, and even Chinese cuisine. I had high expectations for the dishes that would incorporate these influences. I arrived a bit early and ordered a beer when asked for a drink. A thin glass of draft beer was served, and when I asked about the brand, they said it was Sapporo Black Label, poured expertly and tasted delicious. Once everyone had arrived by the scheduled time, the owner gave an introduction and the meal began. The dishes were served in the following order: "Mori Soba": A small portion of Hitachi Akisoba was served on a plate at the beginning, showing creativity. The soba was made of 100% buckwheat, with a slightly coarse grind but beautifully connected and perfectly cooked with a good texture. It was served with salt, allowing me to enjoy the fragrant and sweet taste of the soba itself. "Snap Pea Potage": The vibrant green color resembled spring, with a nasturtium leaf with wasabi aroma on top. The flavor and aroma of snap peas were prominent, and the potage was light and creamy, with a smooth foam texture that was pleasing to the palate. "Steamed Clams": Large clams from Kashima were simply steamed with sake, perfectly cooked with a delicate texture. They were neatly shaped and cut into three pieces, surprisingly tender and flavorful. Of course, I made sure to enjoy every drop of the steaming broth left in the bowl. "Duck Breast Sushi": Kombu-cured duck breast was presented, and the owner meticulously sliced and shaped it in front of the customers, making sure each slice was finely scored to avoid any sinewy texture. The duck breast was then made into sushi with wasabi hidden inside, and a slightly sweet soy sauce glaze was brushed on top. The rice was subtly vinegared to enhance the flavor of the duck, and the amount of soy glaze was just right, creating a well-balanced taste. "White Asparagus Pork Belly Rolls": Thick white asparagus wrapped in thinly sliced pork belly, sautéed and glazed with a sweet and spicy sauce, garnished with Korean chili pepper for a spicy kick. The dish was skillfully cut and served, accompanied by pickled quail eggs with a creamy yolk texture and a light acidity that was interesting. "Seared Kinmedai with Deep-Fried Cherry Shrimp": A stone fireplace with charcoal was set up at the back of the counter, where the owner finished grilling dishes and later prepared the duck roast to come. The kinmedai was quickly seared here before being brought out and served with cherry shrimp tempura on top. The sauce had a spicy kick from Korean chili pepper, showcasing a touch of Chinese culinary technique.