I went to OMAKASE with a friend after making a reservation. It's hard to get a reservation there, so if you want to go occasionally, you either need to become friends with someone who goes regularly or make a reservation for your next visit when you go. They don't say you have to come every 3 months, but they strongly recommend making a reservation for your next visit when you go. The restaurant is a bit pricey, but if you go at a pace of about once a year, it's worth it. The wine pairing costs 31,000 yen on top of the base price of 34,000 yen for the course. The dishes are well-seasoned and portion sizes are generous. Here's what we had in the OMAKASE course: - Femme de Champagne Grand Cru - Kyoto saury, low-temperature confit finished with charcoal, anchovy and balsamic sauce, yuzu, eggplant - Gevrey Chambertin Terroir du Domaine 2020 - Beef tenderloin cutlet, tartare and homemade tonkatsu sauce, red pepper, wasabi - Domaine de Gavaisson Emotion 2020 - Cold pasta with clam broth, caviar - Falkenstein Südtirol Vinschgau Riesling DOC - Blackthroat seaperch, steamed then finished with charcoal, deep-fried white asparagus, Kobe beef prosciutto - Sixteen by Twenty 2019 Chardonnay Sonoma Coast - Matsusaka pork loin and tenderloin, tonkotsu-based sauce with lime, rice paper - Kuro Ryu Junmai Daiginjo Ginpu 2021 Sakumon - Firefly squid and black abalone risotto, aioli sauce, almond, yogurt sorbet, tomato, mozzarella cheese - Opus One and OVERTURE comparison tasting - Silver duck (Aomori) charcoal-grilled, red wine sauce, green asparagus, bechamel sauce - Muller Ccatoir Meingut 2003er - Citrus (May Hassaku, Kawachi Bankan) sorbet, rare cheese, mango (Toki no Shizuku) ice cream, chocolate gelato, cardamom, meringue, black tea, small sweets, strawberry macaron and Mont Blanc The total bill was 65,000 yen per person. The restaurant is located near Hiroo Station, just to the left of the number 1 exit, across the street at the signal intersection, heading east, where the road curves to the left and there is an entrance at the corner of the curved building.

It was a chef full of talent and passion overflowing with originality!!! First of all, I want to write that. A dish of delicious eel that hits you right from the first course. The chef, originally from Shizuoka, showed his passion and dedication to eel in this high-energy start. The perfectly crispy and crunchy eel, with a thick and resilient yet moist texture like delicious grilled mackerel. The combination of eel and pickled vegetables, with a perfect balance of flavors. Although the ingredients themselves are not a new combination, the cooking method and presentation are of high quality, making everyone go "wow" right from the start. It's very important for the body temperature to rise from the first dish. If I continue writing about each dish, it seems like it would take up several sheets of manuscript paper, so please check out my Instagram story archive for more details. Sometimes you come across a chef's course that you think was perfect. This chef was one of them. From start to finish, including dessert, everything was enjoyable without a single drop in body temperature or excitement. It was delicious. Please try visiting once. You can enjoy a wonderful course in a warm, passionate, and friendly atmosphere. I look forward to visiting this place again. Bravo! There are no flashy, meaningless dishes here.

I am extremely happy when my favorite restaurant evolves further. I visited after a few months and the content was truly amazing! Chef Tsuguhisa and Pastry Chef Murooka are truly amazing! Here is what I had: - Eel: The eel was crispy on the outside and tender on the inside, served with pounded plum and cucumber. It was a refreshing and satisfying dish. - Deer and Shrimp: Chef Tsuguhisa's specialty dish featuring tender deer meat and sweet shrimp. The combination was incredibly delicious. - Chilled Sea Urchin Pasta: A special dish with pasta infused with sea urchin flavor and topped with tomato jelly. - Golden Eye Snapper with Bell Pepper: The snapper had a crispy skin and was served with a delicious sauce made with chicken and abalone broth, topped with caviar. - Matsusaka Pork, Oyster, Eggplant: A luxurious plate with delicious components, although the harmony was slightly lacking. - Abalone Risotto: A flavorful risotto with black abalone and almonds, topped with aioli sauce. - Tomato and Yogurt Sorbet: A refreshing palate cleanser with tomato, yogurt sorbet, and mozzarella cheese. - Hida Beef Chateaubriand Cutlet with Green Asparagus Gratin: The beef was incredibly delicious and paired well with Burgundy and Napa red wines. - Melon Dessert and Peach Parfait: Desserts prepared with meticulous attention to detail, using different varieties of melon and peach. - One-Bite Sweets: A variety of small sweets to end the meal, all of which were delicious. Overall, the experience was amazing and the food was beyond expectations. I look forward to my next visit! Thank you for the wonderful meal!

On this summer night, the fragrance of the night started with eel at Kaoru Hiroo... Ah, delicious! I was captivated by the eel dish from the beginning. It was even more delicious than last time. Everything that came out was satisfying. I polished off the last meat dish as well. Maybe because there are fewer carbohydrates, I found myself eating more. Next time will be in February next year... Reservation difficulty remains unchanged.

Visited the restaurant of the legitimate successor to Hasegawa Minoru, Hiroo, the next generation chef. The interior of the restaurant is elegant and luxurious with a calm atmosphere. The highlight of the first-floor seats is the view of the kitchen. The eel with pickled plum cucumber and sherry vinegar is a perfect match with its crispy skin, making it ideal for early summer. It pairs well with a dry white wine. And of course, the way Chef Tsuyoshi cooks the fillet steak is truly exceptional and unparalleled. Its tenderness is unmatched. We enjoyed it luxuriously paired with Overture.

Hasegawa Minoru's successor, Chef Tsuhiro's restaurant on the site. We were guided to the best private room on the first floor, where you can see the kitchen. It's not very spacious, but it's enjoyable to see the meat being grilled. We asked for a wine pairing without red wine. We toasted with champagne. - Eel → Cucumber, Ume, Sherry vinegar. I like the crispy eel. It was served in a pickled style with cucumber. - Ezo deer → Outer thigh cutlet, Kitakari, Tartar sauce, Mountain wasabi. I tried for over 5 minutes, but no matter how hard I tried, I couldn't cut the meat with a knife. My hand started to hurt, so I gave up and asked the staff to cut it for me. This was a first-time experience for me. The other meats that came out after this were cut, so I feel like it was the meat's problem, not mine. The tartar sauce and Kitakari were delicious. - Caviar cold pasta → Clam broth, Yuzu pepper. I love caviar pasta, so I was happy with this dish. The dish was served in a cute bowl. - Cobia, White asparagus → White asparagus fritters wrapped in prosciutto. The asparagus was juicy. The cobia was served with a transparent sauce of black abalone and chicken broth. - Matsusaka pork → Pork loin under spring cabbage. Pork bone, white wine, butter, and lamb sauce. - Cherry shrimp risotto-style → Almond, aioli sauce. The crispy texture was interesting. - Palate cleanser → Yogurt sorbet, fruit tomato, mozzarella cheese. - Hida beef → Green asparagus, bechamel sauce, beef consomme sauce. The filet was perfectly cooked. I thought this was the most delicious dish of the day. - Dessert → Mango, coconut ice cream, cardamom meringue. - Dessert 2 → Mille-feuille, Mont Blanc. The food quality was outstanding. Especially the eel and beef fillet were amazing. However, the portion was a bit small, and even after eating a full course, I ended up going to a teppanyaki restaurant afterwards. The emphasis on desserts was also not suitable for me as I don't like sweet things... If I could customize the dessert into something savory, I would personally be more satisfied. The chef has a lovely smile and a good sense of humor, as he would wave back when I waved at the grilling station. The meal cost around 36,300 yen, and the wine pairing was around 32,000 yen, totaling just under 70,000 yen. I am grateful for being invited to such a special seat! It was a great experience.

The composition is almost the same as during the Hasegawa Minoru era. However, the quality in the details does drop, to be honest. There were many points of concern regarding the desserts. If you go, it's best to go with a group of four people. This time, visiting with two people was a mistake.

I finally made it here. I've been wanting to come here for a while. It's reservation-only with 4 people per table and 3 rotations. The service is top-notch and the atmosphere is amazing. Reservations are about a 6-month wait, but I hope to come back for a special occasion.

Hasegawa Minoru Group Kaoru Hiroo Regular Visit. This time it was a private room. 7 dishes were all main dishes, along with palate cleansers and 2 desserts. Tea and tea sweets were served at the end. The portions were generous but delicious and disappeared quickly. The meat dishes included satisfying venison in the first half and tender fillet in the second half, both incredibly tasty. Caviar pasta is a must-try for pasta lovers. I wanted to have seconds of the large serving. Looking forward to the next visit!

Hasegawa Minoru Group's flagship restaurant, led by Chef Tsuguhisa, the legitimate successor to Chef Minoru Hasegawa. Located in Hiroo, just like Hasegawa Minoru's original restaurant. The course menu is full of originality, starting with appetizers that are almost like main dishes. There are 2 fish dishes, 3 meat dishes, pasta, risotto, and 2 desserts, each with a large portion size that provides a satisfying meal. The side dishes are so impressive that they could stand alone as a main dish. ・Mackerel☆Confit and charcoal-grilled. The texture is very moist, and the deep flavor of balsamic vinegar is excellent. ・Ezo deer cutlet☆☆☆Deer hunted in Hokkaido. Served with tonkatsu sauce and tartar sauce. The strong flavor of the tonkatsu sauce doesn't overpower the amazing taste of the deer. The clear and tender deer meat, combined with the crispy coating, offers a refined and satisfying experience. Incredibly delicious. ・Caviar cold pasta☆☆A classic pasta dish made with clam broth. The cold temperature, the salty taste of caviar, and the good texture of the noodles make it enjoyable. The refreshing acidity of the yuzu adds a perfect touch. ・Grilled sandfish☆☆Served with white asparagus fritters and homemade Kobe beef prosciutto. The crispy skin and rich flavor of the meat are fantastic. The white asparagus, which is unexpectedly flavorful and thick for a side dish, is also impressive. ・Matsusaka pork☆Low-temperature cooked loin, charcoal-grilled belly. Served with a sauce made of butter and white wine with a tart flavor. The moderate acidity makes it refreshing. The sweet cabbage side dish is also outstanding. ・Abalone and firefly squid risottoServed with garlic mayonnaise aioli sauce. The flavor of the firefly squid spreads in the mouth, and the slightly junky taste of the sauce is good. ・Yogurt sorbetTomato and mozzarella cheese. With a mild sweetness and acidity, it is intensely flavorful and truly refreshing. ・Hida beef Chateaubriand☆☆The quality of the meat goes without saying, but the sauce is amazingly delicious. A beef consomme is made and turned into a sauce with red wine. The strong umami flavor and perfect pairing with the meat are exceptional. ・Rare cheese ice creamCombining the different acidity of mandarin oranges and cheese creates a multi-layered and expansive flavor. ・Mango and chocolate gelato☆☆☆The aroma, temperature, and flavor attack in a three-dimensional way. This dessert is exceptionally juicy and delicious. ・Petit foursStrawberry macaron, Mont Blanc. The overwhelming deliciousness and volume of these treats never fail to impress. It's rare to find a restaurant that offers such delicious dishes without being constrained by convention, so I highly recommend this place.

It was my first visit! It was a long-awaited visit! Everything was to my liking and delicious♪( ´▽｀) The plates were also carefully chosen and very cute! The caviar pasta had so much caviar on top! The dessert was much more delicious than I had imagined!

"Kaoru HIROO" appeared in 2018 like a comet, quickly becoming the envy of foodies everywhere. Recognized by Takashi Hasegawa, the next chef to be acknowledged, this innovative restaurant is a reservation-only gem. Each dish stands out with its high-quality ingredients and innovative cooking methods. The course includes: Spanish mackerel from Odawara, Ezo deer cutlet, caviar pasta, nodoguro from Fukuoka, spring cabbage and Matsusaka pork, firefly squid risotto, Japanese beef fillet, blood orange granita, strawberry vacherin, sweet potato cream Mont Blanc, and strawberry macaron. The cuisine combines Italian, French, and Japanese elements, creating original dishes that are not bound by traditional categories. Each dish is a star in itself, yet the balanced course leaves you satisfied without feeling overwhelmed. - Restaurant Name: Kaoru HIROO - Google Maps: Kaoru HIROO 03-6721-6980 - Nearest Station: 3-minute walk from Hiroo Station (158m) - Business Hours: 12:00-17:30-20:30- *Dinner start time has changed since January 2023. Please refer to OMAKASE reservation times as there may be irregular days. - Closed: Sundays, Mondays - Reservation: Reservation-only. All guests will start at the reserved time. Late arrivals will receive dishes from that point. Please understand that seat reservations and bringing your own wine are not allowed. - Budget: ¥50,000-¥79,999 - Other Information: No private rooms, no full venue rental, all non-smoking, no parking available. #KaoruHIROO #HirooGourmet #HirooDinner #TakashiHasegawa #TokyoGourmet #foodielife #foodstagram #gourmetlover #foodporn #foodblogger #foodphotography #fooddiary #foodgram #foodtravel #deliciousfood #foodcritic #foodwriter #bloggerlife #foodiecommunity #foodlover #foodieadventures #foodietravel #foodreview #foodjournal #foodenthusiast #foodiefinds #foodexplorer #foodblogging

We happened to see a cancellation for omakase lunch reservation, so my friend and I decided to visit the restaurant as it was my friend's birthday. The Hasegawa Minoru Group is known for their delicious food, but their restaurants are often hard to get a reservation at. We had to either make a reservation when we visited or find a friend who already had one, so it's quite a rare place to dine at. The restaurant, now called "Kaoru HIROO," has been renewed with Chef Tsuguhisa Tsuguhisa, who has taken over the original Hasegawa dishes. The cuisine is a mix of French and Italian, with innovative dishes. I initially thought there would be an open kitchen, but it was different. The dishes were all delicate and could easily be the main course. The ambiance of the restaurant, the hospitality of the staff, the variety of drinks, and the deliciousness of the food were all outstanding. The Hokkaido Ezo venison cutlet was cooked perfectly, and the meat's deliciousness paired with the sauce was excellent. The course we had included grilled mackerel, eggplant with balsamic vinegar and cilantro, Hokkaido Ezo venison cutlet with mashed potatoes and cheese, clam broth cold pasta with caviar, grilled sweetfish from Odawara, asparagus from Kagawa, grilled pork from Nasukawa, firefly squid with garlic yogurt sorbet and kumquat, Miyazawa beef with oysters, bell peppers, and bamboo shoots, pistachio and meringue strawberry, baked sweet potato Mont Blanc with raisins. The omakase course cost 30,800 yen (including tax), and it was a great choice for a special occasion or a date. It was truly delicious. Thank you for the meal.【Name】Kaoru HIROO【Address】2F, 4-5-66 Minamiazabu, Minato-ku, Tokyo, 3 minutes walk from Hiroo Station【Seats】4 seats (counter 4 seats, private room 4 seats)【Private room】Available【Business hours】12:00- 17:30- 20:30-【Regular holiday】Sunday, Monday【Reservation】Reservation available, starting from OMAKASE【Tabelog rating】4.15 (as of May 2023)The Tabelog Award 2023 Bronze WinnerThe Tabelog Award 2022 Bronze WinnerThe Tabelog Award 2021 Bronze Winner

The premium seats at the second floor of the highly sought-after restaurant "Hasegawa Minoru" offer a dining experience with four counter seats. The dishes served are all main course-worthy, with generous portions and featuring seasonal ingredients. I was particularly delighted to enjoy the white asparagus, which is only available during this time of year. While I personally found the portion size to be quite large (1/3 would have sufficed for me), the gentlemen sitting next to me polished off their plates with ease (laughs). As I am not a fan of game meat, I opted for beef which was cooked perfectly tender and packed with flavor. For dessert, we were served blood orange sorbet and a strawberry-based dish, both of which were delicious.

On this day, I gathered with my friends who were born in April to celebrate their birthday month. We chatted and had a great time together. We were seated in a private room on the first floor where we could see the chef cooking. The sommelier was also present, serving us wine glasses that paired well with the food. Here are some of the dishes we enjoyed: - Bonito sashimi with red turnip and crispy rice crackers - Ezo deer cutlet with wasabi powder and potato - Pasta with caviar and clam broth - Fried asparagus with ham on top - Spring cabbage and Matsusaka pork - Firefly squid risotto with abalone and egg yolk sauce - Wagyu beef fillet with bamboo shoots, paprika, and oyster Chinese sauce - Blood orange granita with Earl Grey jelly and lemon marigold - Strawberry vacherin with pistachio ice cream and fromage blanc mousse - Mini Mont Blanc with roasted sweet potato cream and fresh strawberry macaron It was a special surprise for the birthday celebrant with plenty of strawberries. Overall, the food was delicious and well-balanced. The service fee and wine pairing added to the overall satisfaction of the dining experience.

I came to "Kaoru HIROO" in Hiroo. I was looking forward to this gathering with my friends born in April since it was decided. A staff member welcomed us in front of the restaurant a little before the reservation time, and we were seated at the Chef's Table on the first floor. We toasted with champagne with the four of us! From the first dish to the main course, the dishes served at Kaoru HIROO are truly exceptional, so I made sure to prepare my stomach well in advance. Here is a summary of the dishes we enjoyed: - Grilled Atka Mackerel from Odawara with grated red turnip in sherry vinegar dressing: The mackerel was cooked to perfection over charcoal, with a great balance of flavors and textures. - Ezo deer cutlet: The deer meat had a firm texture and a light taste, complemented by the homemade tonkatsu sauce. - Clam broth cold pasta with caviar: A classic cold pasta dish with a refreshing clam flavor and a touch of caviar saltiness. - Grilled Nodoguro with domestic white asparagus tempura: The Nodoguro fish was grilled perfectly, and the white asparagus tempura added a nice crunch. - Matsusaka pork belly and loin sauté: The pork was tender and flavorful, served with a white wine, butter, and lime sauce. - Abalone and firefly squid risotto: The abalone and firefly squid were cooked to perfection, with a unique sesame oil touch. - Yogurt sorbet with mozzarella: A refreshing palate cleanser before the main course. - Yonezawa beef fillet grilled over charcoal: The highlight of the meal, the fillet was cooked to perfection and served with delicious accompaniments. - Blood orange shaved ice: A beautiful and tasty dessert by the pastry chef from Fujiyoshida, Shizuoka. Even after all these dishes, our stomachs didn't feel heavy. It was truly a delightful dining experience at Kaoru HIROO.

Points: - Three rounds of simultaneous starts per day - Only 4 customers per round, with a maximum of 12 customers per day - If there are 4 customers in a group, it is possible to dine while watching the kitchen - High attention to detail for each dish - High level of attention to each customer - Reasonable prices for wine - Next reservation can be made without going through OMAKASE if visiting the restaurant This was my second visit to the restaurant. I visited with 2 people for dinner on a Saturday in February. My last visit was in September, so it had been about 5 months since my last visit. I also made a reservation for my next visit this time, which will be in mid-April on a weekday for lunch, so I was able to make a reservation without having to wait for 5 months or half a year. The dishes we had on this day were as follows. The dish that left a strong impression on me was the second dish, the fillet cutlet. - Amberjack. The surface was lightly seared. They emphasized the freshness by mentioning that the fish had been bled and prepared on the boat. It was served with grated red daikon mixed with sherry vinegar and ponzu sauce. An accent of texture was added with "arare" (crispy rice crackers). - Ezo deer fillet cutlet from Hokkaido. It was served with mashed potatoes similar to "Inca no Mezame." The sauce included homemade tartar sauce and tonkatsu sauce, with a hint of wasabi. As usual, they started off strong with the first two dishes... - Cold pasta with shirako (milt). The shirako was marinated in white dashi and mixed with pasta to create a creamy spaghetti-like dish with a clam dashi sauce. - Sawara (Spanish mackerel) from Maizuru. The sawara was cooked to maintain its freshness, with only the skin side crisped. It was served with white asparagus fritters, topped with shredded snow crab meat (caviar for those with shellfish allergies). The sauce was made with sea bream dashi and combined with karasumi (bottarga). - Hida beef Chateaubriand steak. It was served with turnips and a gratin of blowfish shirako on top of turnips sautéed in butter after being soaked in white dashi. The sauce was a relatively rich red wine-based sauce. - Dessert 1: Tochiotome strawberry sorbet with a base of rare cheesecake ice cream, topped with strawberries and a jellied Charteuse, fragrant and refreshing. - Dessert 2: Soufflé made with whole blood oranges, juice, and chocolate. It had a strong citrus aroma and a moist and melting texture. It was served with blood orange sorbet. - Petit fours: Strawberry macaron and apple tart. The macaron was different from a regular macaron. - After-dinner drink: Tea. The wine ordered by the bottle was Vincent Girardin's Corton-Charlemagne 2016. Initially, we ordered a glass of champagne, which was Tonpere.

I was very impressed with this place. The food was delicious, and the atmosphere of the restaurant was great. They had a wonderful selection of wines and champagnes. I enjoyed myself even before getting to the main dish. The desserts were also fantastic with two options available. They even helped me make a reservation for my next visit, creating a situation where I had to go back again, which I was happy about.

KAORU HIROO【Nearest Station】2 minutes walk from Hiroo Station【Price】35,000-40,000 yen【Overview】Affiliated with Nagasawa Minoru. Well, it's like following in the footsteps of Nagasawa Minoru? Nagasawa-san continues to work at the same restaurant twice a week, and now it seems that the successor, Hiro Tetsuji, is managing the place. Innovative, different from French or Italian! Reservations start from OMAKASE.【Menu】● OMAKASE Course 30,800 yen (tax included, excluding drinks)○ Grilled amberjack and foie gras with grated daikon○ Yonezawa beef cutlet and awakening of Inca○ Cold cream pasta with shirako yuzu pepper, sudachi○ White pork genovese and oysters○ Dish inspired by Toro Taku. Risotto with bonito broth, Tokachi mushrooms and black truffle○ Low-temperature oil-cooked sawara with charcoal-grilled skin, white asparagus fritters, shredded snow crab, tomato and coconut sauce○ Fresh kinkan cheese trio○ Roasted silver duck. Consomme and○ Western pear and yuzu sherbet and bavarois? dessert○ Mont Blanc and hojicha gelato○ Baked goods and Darjeeling【Impressions】This was my second visit, and I was able to enjoy a course that uses seasonal ingredients and cannot be categorized as either French or Italian. There are various dishes, and the portions in the photos are close to two servings, so please do not misunderstand haha The meat and fish were cooked to perfection. Depending on the dish, some were cooked more thoroughly, while others were rare, highlighting the goodness of the ingredients.○ Cold cream pasta with shirako yuzu pepper, sudachiThe cold pasta with shirako was delicious, with a creamy and smooth taste and texture, and the pasta was perfectly al dente! The scent of sudachi citrus was also a nice touch.○ Low-temperature oil-cooked sawara with charcoal-grilled skin, white asparagus fritters, shredded snow crab, tomato and coconut sauceThis dish was my favorite of the day. The sawara was cooked rare with a rich umami flavor! The skin was crispy and had a strong presence. It was truly delicious! As expected from the successor of Nagasawa Minoru! Thank you for the wonderful meal!

This is a shop I visit regularly, called "Kaoru HIROO". The chef here, who took over from Chef Nagasawa Minoru, initially served dishes in the style of Chef Nagasawa Minoru, but recently his own dishes have been getting better and better. All the dishes are of a quality that could be considered as main dishes, but they also work well as a course menu. There are many fish and meat dishes, but I did not get tired of eating them. I will definitely visit again. Thank you for the wonderful meal.

It was my first visit to Kaoru Hiroo in a while, but I was overwhelmed by the main dishes from start to finish as always! Even though all the dishes were like clean-up hitters, the balance was surprisingly good, making it easy to eat. I also learned a lot about sake from Mr. Amahane. Next time will be in April! Thank you for the feast!