"Tabelog Bronze Ranking: 3.88, 2023 Tabelog Bronze Award. Located in Azabu-Juban, this small izakaya offers a wide variety of sake and high-quality kaiseki cuisine. I enjoyed the seasonal dishes..."

The food was satisfying as always, but what really makes me want to come back is the heartwarming service from the lovely husband and wife duo. I can feel their genuine desire to make customers happy. The meal featured the first matsutake mushrooms of the year, which were still quite expensive domestically, so we enjoyed the fragrant Yunnan matsutake in a tempura and miso soup. The ikura (salmon roe) topping on the salmon and salmon roe rice bowl was just right, and we savored every bite. The portion sizes in the photos have been reduced. We also enjoyed the Red Roof series of drinks: sansho soda, Harima Ikken, Koma Nishiki, and Gayakudai.

I had a very delicious meal today as well. Going to Fukuda-san's place always makes me feel relaxed. It's like a serotonin boost. The stable and calm Japanese cuisine, along with the smiling couple, is a great combination. This is one of the few favorite places where I want to keep going.

Of course, the food is delicious and it's great to see the chef cooking right in front of you. They use high-quality ingredients and the dishes really showcase the ingredients well. But what I love most about this place is the personalities of the owner Fukuda-san and his wife. The food and drinks are great, but their hospitality is what makes me want to come back again.

The atmosphere inside the restaurant is very nice, with only one or two groups allowed per day, providing very attentive service. The restaurant is run by a husband and wife, which adds to the pleasant atmosphere, making the food taste even better. I felt the wife's sense of cooking more than her background. The selection of sake by the wife is also delicious. It's understandable why this restaurant is popular in this price range.

Guests from Poland were treated to Japanese cuisine. The most popular dish was bonito, which was indeed delicious. The least popular was mantis shrimp, because it looks like an alien, they said. Even though they were served both male and female. The Miyazaki mango and Yayoihime dessert received high praise. The landlady kindly translated each dish into English for us, but I had trouble imagining sweet fish for "ayu". They mentioned that their development company in Poland has employees from Ukraine and Russia, and that the Russian employees actively volunteer to help refugees. It really makes you think. Despite having many dietary restrictions, the restaurant staff handled everything with care. Thank you as always!

Riding on top of the crab is not caviar, but minced tuna. The best way to enjoy matsutake mushrooms is fried! The owner also agrees with this opinion. Of course, it also goes well with conger eel. What surprised me this time was the kelp-marinated sea bream. It doesn't need salt or soy sauce. It has just the right amount of saltiness. For a palate cleanser, we had abalone liver sandwiched in between blackthroat seaperch. The conger eel was paired with eggplant. The closing rice dish will be served with salmon and salmon roe. The portion is just right, not too much, perfect for my generation. This is currently my favorite.

Autumn at "Fukuda"さん. It seems like this year matsutake season is ending early. On this day, we enjoyed a splendid matsutake with both the freshness of the buds and the aroma of the open caps. As always, the dishes were all delicious and top-notch. The standout for me was the matsutake tempura, it was excellent. I also love the kelp-marinated sea bream, so I was very happy. The simmered conger eel was incredibly soft, almost like a drink, and it was fantastic. What I love about this place is that they offer dishes with a slight twist without going overboard. The selection of sake by the wife is also great. The atmosphere created by the two of you always makes for a fun and enjoyable time. I will definitely be back. The dishes included simmered vegetables, Sanriku abalone, fried matsutake with Yamanoimo stem, matsutake soup, conger eel, kelp-marinated sea bream from Akashi, straw-grilled barracuda, young snow crab from Wakasa, spinach ohitashi, grilled eggplant and simmered conger eel, salmon and salmon roe rice, sesame kudzu mochi with black sugar and sesame sauce.

Last time it was spring. This time I went to feel the summer. The first dish is Amakusa's conger eel, carabineros, and water shield. The conger eel is slightly warm and the flavor comes out subtly. The carabineros are rare, just enough to change color on the surface, and sweet. It would be great to have this with morning dew. The second dish is deep-fried sand borer with knotweed vinegar. This combination is new to me, but it's definitely delicious. It looks good too. The third dish is winter melon and hairy crab soup. The winter melon is in a slushy state, so the dashi and the gentle sweetness of the winter melon blend together. Most importantly, the crab miso hidden inside the meat adds a flavor change that makes it even better. It was the best dish of the day. The sashimi for the fourth dish is trumpet shell and flounder. The trumpet shell is nearing its end, but I love it. The fifth dish is cutlassfish with onion sauce. Big cutlassfish has plump meat, which is great. The sixth dish is Lake Biwa's natural eel. It's a precious and expensive one. The meat is thick and the skin is crispy, which is incredibly delicious. I especially love the plenty of sansho pepper seeds on top. It makes your mouth tingle when you eat it, but it's not as strong as you'd think, so it's perfect. The seventh dish is this deep-fried bread. This combination is rare to see, but it works well. It's like a Japanese-style crostini. The eighth dish is eggplant somen with sea urchin. I was getting quite drunk around this point, so my memory is a bit fuzzy, but the somen made from eggplant was thin and had a good texture, and it was delicious. The finale is sweetfish rice. It looks beautiful and tastes light, so you can't help but overeat. The dessert of corn chawanmushi with adzuki bean paste using corn tea was also good with its fragrant taste. I was impressed by the amazing flavors and creativity of each dish. I will definitely go back again.

I was invited by a friend and went to this restaurant. First, I had a beer, which was Koedo. It was strong but easy to drink. For the appetizer, we had grated spring cabbage, shrimp, and scallops, which were sweet and delicious. The shrimp and scallops were fresh and bouncy, raising expectations. The soup had clams and bamboo shoots, which were large and bouncy, and the grilled golden eye snapper with wasabi, yuzu, and shiso was fatty but fragrant and delicious. The grated daikon made it refreshing. The grilled fugu white liver with butterbur sprouts and sansho pepper rice was creamy and satisfying. The butterbur sprouts and sansho pepper added a nice touch. The grilled white horsehead fish with young leaves, fried wild vegetables, had a nice aroma and great flavor. For snacks, we had shrimp heads and scallop liver sashimi, which were delicious and went well with alcohol. The tempura of Three-Layered Turban with butterbur sprouts and flower sansho pepper was soft and tasty. The abundance of flower sansho pepper was a favorite. For the vinegar dish, we had halfbeak, flower wasabi, and mirugai, with the mirugai being sweet and having a great texture. It was best with the flower wasabi. For snacks, we had miso-pickled dried squid rolls with mullet roe, which was irresistible and made it hard to stop drinking. The simmered dish had squid with eggs, yuba, and rapeseed blossoms, with the squid eggs being delicious and the yuzu aroma was nice. For the rice dish, we had bamboo shoots and ice fish cooked rice, which was delicious. I had two bowls of it. For dessert, we had Ehime's Seikei orange and Yayoihime, which was soothing. It was a high-level and delicious experience, and I will definitely visit again.

I visited a delicious Japanese restaurant with only two sets of customers per day. It was very tasty and the couple who run the restaurant were lovely. I regret not coming here sooner. The matsutake mushrooms and the specialty sake and ikura oyakodon were incredibly delicious.

Fukuda, a Japanese restaurant in Azabu-Juban, offers limited seating for only two groups per day. The husband and wife owners are known for their warm hospitality, which adds to the cozy atmosphere of the restaurant. The meticulously prepared dishes are of high quality and delicious, making it a worthwhile experience for those who appreciate fine kaiseki cuisine. Although seating is limited, reservations are accepted, and it is definitely a must-visit establishment.

I climbed the stairs and entered the restaurant. The atmosphere was calm at the counter-style restaurant. The menu consisted of a single chef's choice course, priced around 30,000 yen. What I had was: Grilled Kue with grated Bachiko (the finely chopped Bachiko is sprinkled on top. It was my first time trying Kue Kabbra. The aroma of Bachiko was delightful and the generous amount of grated Kabbra was perfect for warming up the stomach.) Matsuba crab arm (a whole Matsuba crab without any fillers in a dashi broth. The meat of the impressive Matsuba crab was tender and full of sweetness and umami. When you break it with chopsticks, the crab miso melts into the dashi broth, creating a different taste.) Blowfish sashimi (the flesh and skin of the blowfish are layered in a mille-feuille style. Served with ponzu sauce and ankimo ponzu sauce. The flesh of the blowfish was refreshing and the unique crunchy texture of the skin was irresistible.) Fatty Sawara sashimi (the skin of the fatty Sawara is salted and straw-grilled. Served with sudachi and wasabi. I was told that soy sauce was optional, but it was delicious enough without it. The fatty Sawara had a rich fatty texture like toro. The skin was crispy and grilled, adding a fragrant and crunchy texture to the fatty Sawara's deliciousness.) Grilled Shirako (served with white miso. The crispy skin, when broken, reveals a hot and creamy Shirako that flows out endlessly. The rich creamy Shirako paired well with the gentle sweetness of the white miso.) Blowfish tempura (the firm flesh was juicy and had a crispy and fragrant coating, making it a perfect match with the oil.) White Ainame (grilled with matsukasa. The coating was crispy and each piece stood upright. The flesh was thick and fluffy. The scent of wood sorrel was pleasant. The tangy sauce was also fantastic.) Taro tempura (taro tempura with raw shiitake mushrooms and yuba. Topped with a turtle shell sauce. The shiitake mushrooms were blanched, enhancing their freshness. The taro tempura was soft and fluffy.) Steamed rice with ice fish (ice fish from Lake Biwa, which are baby ayu fish. They were soft and fluffy, similar to white fish, with a mild and mellow umami flavor. The miso soup had nameko mushrooms. The pickles were white cabbage and mountain pepper kombu mixed with bonito flakes.) Sanpokan (a whole mandarin orange hollowed out and turned into a jelly cup. Squeeze the mandarin orange into the jelly cup to enjoy. The jelly was firm and refreshing with the addition of fruit juice, creating a citrusy aroma.) The dishes were refined and showcased the full flavor of the ingredients. The chef's straightforward personality was reflected in the dishes, which were delicious. The service was excellent, and I look forward to visiting this restaurant again with the changing seasons.

Probably the highest amount I have ever paid at a restaurant in a day is here. But let me say upfront that it is worth every penny, as this place is truly amazing. While I always have the perspective that high price and delicious food are a given, the experience here goes beyond that. I may sound like a critic, but we were lucky enough to secure a reservation at this restaurant, and despite feeling a bit out of place, we were warmly welcomed by the chef and the hostess. The food was not only delicious but also satisfying in terms of portion. I regret not taking notes on the dishes... I thought Japanese sake would be a perfect match for this Japanese cuisine, but I started with beer. Even the thin beer glass exuded a sense of premium quality. We started with beer and crab with sauce, and it was heavenly. From there, my memory is a bit hazy, but we had shark fin chawanmushi, kawahagi fish, tempura with unfamiliar vegetables, sashimi, grilled dishes, simmered dishes... Amazing!! I thought that such luxury could only be experienced once in a lifetime, so I savored each bite carefully. The last course of clay pot rice was exquisite, and I was delighted to receive it as a souvenir in a box. I was happy to be able to reheat it the next morning and relive this experience again! The experience doesn't end when you leave the restaurant, it continues until you get home...!

"A renowned restaurant in Azabu-Juban run by a couple who trained in Kyoto cuisine and sushi restaurants. The sophisticated dishes and composition were outstanding, and the warmth of the couple was felt throughout the experience. Definitely a place I would like to visit again. - Azabu-Juban Fukuda (Azabu-Juban, Minato-ku) Omakase - Shokujū Maro"

I was taken to this restaurant on Yugi-kun's recommendation. The dishes prepared by the friendly owner and his wife are full of heartfelt flavors. Whether it's the broth or the cooking method, everything tastes gentle and warms the heart. I want to become a regular customer and be called a regular at this restaurant!

This is a restaurant that has been opened independently from the highly acclaimed Japanese restaurant "Kinohana," which is considered the best in Yokohama. The owner, Mr. Fukuda, seems to have a lot of courage to venture into the competitive world of Japanese cuisine in Azabu-Juban, coming from Yokohama. I have been a frequent visitor to "Kinohana" in Yokohama for the past 10 years, and I have always wanted to visit Mr. Fukuda's new restaurant after hearing about it from the staff. Finally, my wish came true and I had the opportunity to visit. The restaurant is located just a few minutes' walk from Azabu-Juban Station, in an area where high-end restaurants like the famous Italian restaurant "Brianza" are scattered. The first dish was a simmered dish of carabineros shrimp and vegetables. The carabineros shrimp were lightly blanched in hot water, giving them a perfect balance of sweetness and warmth. The variety of vegetables included in the dish was a nice touch. The second dish was a soup of Amakusa conger eel and matsutake mushrooms. It was my first time trying Amakusa conger eel. The eel was fatty and delicious, rivaling the eel from Korea that has been popular recently. The size of the eel was also impressive. It was the best eel I have ever had. The third dish was sashimi of Ishigaki scallop and horse mackerel. The sashimi was ordinary, but the freshly opened Ishigaki scallop was delicious. The fourth dish was salt-grilled kamasu (barracuda). This kamasu was larger than usual and incredibly fatty. It was a surprising delight. The fifth dish was fried matsutake mushrooms, which were delicious. The sixth dish was a jellied soup of hairy crab. The crab was sweet and the jellied soup was elegant. It was heavenly. The okra on top was a nice touch. The seventh dish was salt-grilled blackthroat seaperch. The size and fattiness were just right, and the miso broth was elegant. The eighth dish was sea urchin and pumpkin paste. The abundance of sea urchin was delicious, and it surprisingly paired well with pumpkin. The ninth dish was a parent-and-child rice bowl of salmon and salmon roe. The finale was a salmon rice bowl topped with plenty of salmon roe. It was so good that I had three servings. The last serving of salmon roe was probably an extra bonus. It was delicious! The price was over 100,000 yen for three people. It cannot beat the cost performance of "Kinohana," but I was happy to see so many luxurious ingredients in the dishes. I will do my best to visit this kind of restaurant more often. By the way, the proprietress here was also known for being beautiful at "Kinohana." She was still as beautiful as ever.笑

A highly anticipated day arrived at a restaurant recommended by a friend. The place is limited to only two groups a day, and the atmosphere is quiet and pleasant. The dishes are made with top-notch ingredients, evident from just one bite. Despite my dislike for certain ingredients, they tasted fresh and delicious. The finale of abalone rice was also quite flavorful.

The restaurant is run by a lovely couple, with the menu changing every 3 months. Only omakase course is available. The female owner, who seems to love sake, explains the different types of sake while serving heartwarming Japanese dishes. The abalone rice was luxurious. Each dish had just the right seasoning and was delicious. The hospitality of the couple was also wonderful. Thank you for the feast!

I had a meal with a friend who recently moved to Tokyo. The restaurant is a Michelin 2-star establishment called "Ozaki Yukitaka," located right across from a shop that uses Ozaki beef and Yamakoh tuna. As we entered, we were greeted by a curtain with the name "Fukuda" written on it. Inside, there were a white wooden counter with 6 seats and a private room with 6 seats. The staff, whom I initially thought were the head chef and a high school student in a cooking outfit, turned out to be a married couple. The menu for the night included dishes like clams with three-leaf, plum, and uirou cherry blossoms, steamed abalone with carabinero prawns, myoga flower, and shirako sauce, and red snapper with bamboo shoots, fuki, and kinome. The food was delicious and well-prepared, though nothing particularly stood out. Perhaps it was my own nervousness and the unfamiliarity of the restaurant that prevented me from fully enjoying the experience. Overall, the seasoning was good, but having a variety of ingredients like vegetables and meat in between the fish dishes could have made the meal more enjoyable. Well, with a young lady like the high school student as the hostess, I hope the head chef continues to do his best!

A while ago, I visited a sake brewery with a friend who runs one. They took me to a sake shop called "〇〇 Sake Shop," which is said to have started the current local sake boom. The shop is favored by the president of the brewery, so the expectations were high. The shop is run by a couple and only takes reservations for two parties a day, allowing you to enjoy a leisurely meal. The dishes reflect the personalities of the couple, with gentle and warm flavors. It was delicious. I will definitely visit again.