I revisited this restaurant after about two months because my last visit was so enjoyable. This time, I went with my colleagues from work. Once again, I confirmed that this place is truly a delightful restaurant (^◇^;)! Reflecting on what makes this place so delightful, here are some of my thoughts: - The atmosphere created by the personalities of the chef and the hostess is fantastic! They are not only friendly but also considerate in their interactions with customers, making the overall experience truly wonderful. - The restaurant offers both counter seating and private rooms, catering to various dining preferences. - The unique concept of blending teppanyaki into traditional Japanese cuisine is refreshing. Each visit brings new surprises, as there are no fixed menu items, keeping the dining experience exciting. - The chef's expertise, honed at a top-notch culinary school, ensures that every dish is impeccably delicious. The generosity in portion sizes is reminiscent of being at a grandmother's house in the countryside, where you are encouraged to eat to your heart's content. - The warm and welcoming atmosphere, combined with the exquisite food, creates a sense of nostalgia and comfort. It feels like a place where you can truly be yourself and enjoy a homely dining experience. The dishes we enjoyed included: - Bhutanese matsutake mushroom soup: The matsutake mushrooms from Bhutan were incredibly flavorful and delicious. - Sea bream sashimi, fresh salmon roe, and autumn saury: The autumn saury was a highlight, with its rich and succulent flavor. - Sea urchin cold pasta: Creamy and refreshing, this dish was a delightful combination of flavors. - Grated okra: A simple yet delicious dish, showcasing the freshness of okra. - Grilled ayu fish, Japanese horse mackerel, and first return of bonito cutlet: The bonito cutlet was exceptionally delicious, with a perfect balance of texture and flavor. - Fluffy eel rice bowl: The steamed eel with egg yolk and green onions was a unique and delightful dish. - Fillet meat and a side cut of meat: Both cuts of meat were incredibly satisfying and flavorful. - Tomato and small fish garlic rice: The combination of tomato, garlic, and rice was a flavorful treat. - Chestnut cheesecake: A perfect ending to a delightful meal. Overall, everything about this restaurant was delightful. The hospitality and generosity of the staff were truly commendable. I look forward to returning for another uplifting dining experience. Thank you for the wonderful meal!

After a 4-month hiatus, I visited Morifiji for the third time and indulged in a variety of flour and rice dishes. It felt like entering a forbidden world of carbohydrates. I savored dishes like una-don, new noodles, Hiroshima-style okonomiyaki, garlic rice, and omurice. The sound of the griddle and spatula seemed to stimulate my stomach, fueling my carb-filled adventure. While the traditional Japanese course meals are delicious, Morifiji offers a unique and indulgent experience that I have not encountered elsewhere. The menu for the day included a set course for 50,000 yen and an omakase course for 30,240 yen, featuring dishes like salt broth with red snapper, swordfish, turban shell, sea eel, bonito sashimi, sea urchin, fish noodle, raw egg with sardines, grilled ayu fish, fried frill, water eggplant, sesame-flavored bitter melon, golden snapper with vinegar and citrus, wagyu beef fillet, Hiroshima-style okonomiyaki, tomato and whitebait, garlic rice with shiso leaf, omurice, white cheese cake, and various drinks.

Introducing Mori Fuji, a hit restaurant this year with amazing flavors and a wonderful chef and hostess. They are both very friendly and the best. Another great thing is that if you request a specific ingredient or dish in advance, they will prepare it for you. There is one more restaurant this year that I don't want to share too much about.

I visited Mori Fuji for a regular visit and had the entire restaurant reserved for a private party. I enjoyed a private room with an important guest, while my friends had the counter area to themselves. The owner, Mr. Mori Fujito, has been a long-time acquaintance since his time at Kurogi no Yuushima. Although he comes from a Kyoto-style background, his unique creative vision means you wouldn't necessarily feel the Kyoto influence unless he mentions it. However, his training is solid, so his dishes are always delicious and creative without being off the mark. The menu for the day included boneless miso soup with Tai fish from Takeoka, followed by seasonal Hamo, corn croquette with mashed corn, horse dung sea urchin and fish noodles, abalone and Kamo eggplant soup, a comparison of grilled and deep-fried Biwa Lake ayu. The small ones were grilled and the slightly larger ones were deep-fried, both boneless due to the frying process. Next came softshell turtle somen, eel confit mini bowl, Kagoshima beef sauté, ripe tomato and shirasu garlic rice, tomato curry, Hiroshima okonomiyaki, and a satisfying dessert. Despite being a Japanese restaurant, the presence of a teppanyaki grill at the counter makes this unique establishment stand out. It was delicious once again. Thank you for the feast!

The lively master and his wife's banter was the best! I visited Mori Fuji for the second time with a referral system and non-public phone number. The first Thai-style Pai Tan soup with swordfish was outstandingly delicious! Then we had bonito, sea urchin, crab, fish noodles, and big sweetfish, all of which were delicious! We also had plenty of dessert! The crispy noodles were also delicious! I definitely want them to add it again.

I visited Mori Fuji-san after a long time. The cozy atmosphere was still lovely as ever. I was happy to see that the dishes featured my favorite seasonal ingredients on this day. The meal ended up being extremely satisfying. I thought I should make more time to come here regularly. The ayu fish was delicious, but the rice with abalone liver was amazing! It was so good that I couldn't stop eating. As always, thank you for the wonderful meal! I stayed for about 2 hours, and the bill was around 35,000 yen.

I was invited to this restaurant for a dinner party. In short, it was a perfect match for me! The unconventional food menu, the cozy and friendly atmosphere of the restaurant, the laid-back and friendly young chef who does things his own way, and the young female owner who isn't afraid to tease him. The small counter with only five seats made the interaction with the chef very close, and chatting with other customers felt like a family gathering. I haven't laughed this much in a long time. And the food and drinks were amazing! The dishes we had included fish noodles with vegetables, fresh sea bream sashimi, grilled conger eel, a generous serving of sea urchin and horse mackerel, fig miso, grilled ayu fish with eggplant and tade leaves, octopus salad, clam soup, shiba shrimp sashimi, eel rice bowl, chateaubriand steak, garlic fried rice with red onions, and banana cheesecake. We ate a lot, drank a lot, laughed a lot, and the time flew by. It was a wonderful restaurant with delicious food. Thank you for the meal!

I visited the restaurant "Mori Fuji" in Kagurazaka, Tokyo, which is ranked as one of the top 100 Japanese restaurants in Japan with a rating of 3.89 on Tabelog. The location is in a quiet residential area, and the exterior of the restaurant is a clean building on the first floor. Inside, there are counter seats and private rooms available. The restaurant is run by Chef Morifujitakashi, who has trained at renowned restaurants and has gained popularity for his exceptional skills. Thanks to a referral, I finally had the chance to dine here. The dishes I tried were all delicious and expertly prepared, showcasing the chef's talent and the quality of the ingredients used. The variety of options for the final course was impressive, including eel bowl, garlic rice, curry rice, and Hiroshima-style okonomiyaki. The atmosphere of the restaurant was pleasant, and it's easy to see why it operates on a referral basis. Overall, it was a great dining experience at a fantastic restaurant.

Dinner [Tabelog Japanese Cuisine TOKYO Top 100 Restaurants 2022] ■ Chef's Course ¥28,600 (tax included) Starting with authentic Japanese cuisine, ending with okonomiyaki, curry, and beef stew. Is there any other restaurant like this? You won't be allowed to leave until you're full, and there's no extra charge for additional dishes. This seemingly unbelievable restaurant is "Mori Fuji," a teppanyaki restaurant in Kagurazaka. Run by Chef Mori Fujito, who trained at "Kurogi" and served as head chef at the teppanyaki restaurant "Iwakura" in Kagurazaka. The nearest station is Kagurazaka-Ginza Station, about a 5-minute walk from a room in an apartment building. On the day of the reservation, the room number is provided via email by the restaurant. The interior has a counter with 4-5 seats and private rooms, which is rare for such high-end restaurants, and children are allowed in private rooms. "On Saturdays, regular customers dine with their children in private rooms from the evening," they say. The service from the master and the hostess is excellent, making it very cozy. The course includes a garlic rice dish. The first course is a cold "plum somen," perfect for the hot and humid season. Made with somen noodles from the Goto Islands in Nagasaki, served with okra, tomato, and plum and salt only. Light and healthy. The "seaweed chawanmushi" is topped with white sea urchin from Ariake Sea seaweed. The aroma and flavor of the sea spread in your mouth. The "amberjack tataki" is made with rare and plump amberjack meat. The "namerou" is made with "donchicchi horse mackerel" that meets strict criteria in the western part of Shimane Prefecture. The meat is packed with umami. Served with okra and tororo, it's smooth and flavorful. The "young ayu tempura" from Kumamoto is crispy with rice flour. It has a subtle bitterness and a clean taste. The "swordfish" is grilled on a hot plate and finished with a sauce made from its bones. Before the main course, enjoy an "unagi don" made with eel that is not grilled or steamed, but confit. It has a unique tender texture. Served with a sweet sauce made from eel broth, egg yolk, and sansho pepper. After the main course of Sendai beef steak, the finale is a "garlic rice" with plenty of myoga and shirasu. The crispy myoga is delicious. They also kindly provide a bento box for you to take home. Then comes the rush of okonomiyaki, curry, and beef stew. You can ask for more if you want, and you can eat as much as you like, but as a first-time visitor, I ended up trying everything. Needless to say, everything was delicious. For dessert, a "banana cheesecake" made by a dedicated pastry chef, although not always present. We each had two glasses of wine, totaling ¥68,000. With a wide variety of dishes, generous portions, no extra charge for additional items, and enough leftovers for the next day's meal, it's actually a good deal. This is the only place where you can enjoy both traditional Japanese cuisine and playful teppanyaki dishes. "If we have the ingredients, we can make anything." The friendly response from the owner may be the most charming aspect. I definitely want to visit again, perhaps in a different season. 1. Plum somen 2. Suzuki sashimi 3. Seaweed chawanmushi 4. Amberjack tataki 5. Donchicchi horse mackerel namerou 6. Clam soup 7. Young ayu tempura 8. Swordfish 9. Eel rice bowl 10. Sendai beef steak 11. Garlic rice 12. Curry rice *additional 13. Okonomiyaki *additional 14. Beef stew *additional 15. Banana cheesecake

Today, I visited Mori Fuji-san, where I had dinner for the second time in three months. I opted for the chef's special course, which included Hiroshima-style okonomiyaki, curry, and garlic rice. Chef Mori Fujito, who trained at a renowned restaurant in Tokyo before opening his own teppanyaki restaurant, skillfully handles the spatula on the iron griddle. Watching him cook is not only impressive but also entertaining. The teppanyaki dishes, such as firefly squid, sansho pepper, cherry sea bream, sea bream shirako, bamboo shoots, trefoil, and tempura of mountain vegetables, allow you to savor seasonal ingredients while enjoying the entertainment of the cooking process. The experience is filled with joy as you devour rice dishes, powder dishes, and more like a hungry child. The chef's special course cost 40,000 yen, while the chef's choice course cost 28,600 yen. The menu included firefly squid shabu-shabu with Senju green onions, cherry sea bream, sea bream shirako, sea bream head, new onions dashi, mountain vegetables from Nagano, bamboo shoots from Kyoto, etc. The meal ended with white chocolate cheesecake.

Kagurazaka Mori Fuji revisited. This time, we had a private room for 6 people and a private counter for 5 people. The selection of wines was abundant and the sashimi, tempura, and meat dishes were all delicious. The garlic rice at the end was made with firefly squid, giving it a unique twist. I wish there was more of the chocolate terrine for dessert. The food was so delicious that I want to go back again soon.

Today, I visited Chef Mori Fuji's restaurant in Kagurazaka for dinner, where you can enjoy both teppanyaki and Japanese cuisine with his special omakase course. The 36-year-old chef skillfully uses a teppan to create dishes, showcasing his expertise in both Japanese cuisine and teppanyaki. The highlight is the garlic rice and Hiroshima-style okonomiyaki, where Chef Mori skillfully manipulates the spatula, almost like a dance, bringing out the flavors beautifully. I highly recommend this experience. Today's menu includes dishes such as chicken soup, cold Aomori flounder sashimi, red clam salad, and eel rice bowl, finishing with roasted Saga beef and Hiroshima-style okonomiyaki.

Introduced by a friend, I finally visited a wonderful restaurant that starts according to the convenience of the first-time visitor. Depending on the ingredients of the day, the menu is decided on the spot, so you don't know what will come out, which adds to the excitement. #Mori Fuji #Kagurazaka Gourmet #By introduction only #Repeat visit guaranteed

I want you to know about this place, but I don't want to tell you. It's a hidden gem of a traditional Japanese teppanyaki counter with only 5 seats and one private room, with a cozy and secret atmosphere. The dishes, perfect for sake, are plentiful in the course menu, leaving you feeling satisfied. You really should experience it. Once you go, you'll be hooked, but if it gets any more popular, it will be even harder to get in. A place I want you to know about, but don't want to tell you. Thank you for the meal!

Today we had a private counter party at Mori Fuji-san with our friends. The small size of the restaurant made for a cozy atmosphere, perfect for a small group reservation. Eating with friends is always delicious, but today Mori Fuji-san seemed even more tasty than usual! It had a strong autumn vibe with matsutake mushrooms and shimeji mushrooms on the menu. Before we started, there was a little mishap where some friends went to a different restaurant, but we were able to start without them. The gathering turned into more of a sake drinking party, with everyone joking about how we needed to be rowdy enough to get kicked out if we weren't in a private setting. Everyone agreed that the food was delicious as we ate, but the portions were so generous that we were all stuffed to the brim. The Hiroshima okonomiyaki we tried after a long time was particularly good. The garlic rice had such a huge portion that we ended up taking some of it home as bento boxes. It was incredibly delicious! Thank you for the meal. We stayed for about 3 hours, drank quite a bit, and the total bill came to 40,000 yen. We will definitely visit again.

It's been a while since my last visit, but I knew it would be delicious. The only question was whether my favorite ingredients would be served. To answer quickly, it was amazing. It was so delicious that I surrendered like a dog, showing my full belly in complete happiness. It was like waving a white flag of surrender. There were even more flavors that I liked compared to my last visit. The price was a bit higher this time, but with such delicious food, I was satisfied. I can't wait to come back next month. Thank you for the meal! The bill was around 39,000 yen and I stayed for a little over 2 hours. ( ´艸｀)

Gourmet friends invited me to a restaurant that is not publicly listed and can only be reserved through introduction. It has a small counter with only 5 seats. We started with Japanese sake, and enjoyed dishes like Awaodori chicken noodles, fresh flounder sashimi, and giant sea eel. The atmosphere was cozy and intimate, with a unique selection of dishes. The experience was fun and interactive, with the chef preparing dishes right in front of us. The meal ended with a delicious eel rice bowl and a surprising addition of okonomiyaki. The close proximity to other diners made the experience even more enjoyable. Overall, a memorable dining experience with a variety of unique and delicious dishes.

Kurogi (4.34) is a restaurant where the former head chef, Takashi Morito (36 years old) from Iwakura (3.84), showcases his skills. The restaurant is known for its unique approach to Japanese cuisine, using butter and even garlic, which are not typically found in traditional Japanese cooking. On this particular day, they had received three types of summer mushrooms - porcini, egg mushrooms, and hanabiratake. They were gathered by a man in his thirties from Matsumoto, Nagano, who they plan to have grow their own original rice in the future. Takashi Morito comes from a family of chefs - his father runs a conger eel restaurant called Morifuji (3.56) in Fukushima City, while his younger brother is the head chef at Yanyan (3.75), a restaurant affiliated with Oniku Hanayanagi (4.20). Leveraging his background, Kurogi offers a unique dining experience, focusing on dishes like the grilled conger eel that is not commonly found in the market. While they do offer a set course menu for the first visit, they are open to customer requests for dishes like Hiroshima-style okonomiyaki, pasta, and curry on subsequent visits. I found an available reservation slot through the online booking site OMAKASE and visited the restaurant. The 5-seat counter allows guests to enjoy live cooking at the chef's table (they also have private rooms available). The husband and wife team, with the wife hailing from Aomori Prefecture, work together using gas stoves, charcoal grills, and teppanyaki grills to prepare a variety of dishes. During my visit, I enjoyed a meal and drinks, with a total cost of 36,500 yen per person. The menu included: - Peach and tomato mixed Goto somen noodles - Grilled conger eel with plum and wasabi - Turtle soup with farmed softshell turtle from Kumamoto and zucchini from Matsumoto - Iron plate-steamed black abalone from Katsuura - Grilled half-day sweetfish from Chiba with bitter melon and sesame - Roasted natural duck breast from Nagano with homemade porcini sauce - Half-day eel confit "unadon" from Miyazaki - Rarely breaded bonito from Mie - Summer mushroom hot pot - Garlic rice with cherry shrimp and corn from Gunma - Small summer yogurt rare cheesecake - Blend tea of semi-fermented green tea and anisehip Each dish was carefully prepared and presented, showcasing the chef's unique approach to Japanese cuisine. The meal was a delightful experience, and I would highly recommend Kurogi to anyone looking for a fresh and innovative dining experience.