I was invited to a dinner party starting at 4:00 pm, which I wouldn't have gone to in the past, but because it was my close friend inviting me to "TACUBO," I decided to go together. When I checked the dress code on their website, it said, "Anything is OK as long as you can dress stylishly," and I had a feeling that I would like this kind of place. When I opened the door, I was greeted by the smell of firewood and could see the open kitchen with a wood fire and an 8-seat counter. The signboard was stylish, the lighting was fancy, using Snow Peak products. This time, there were four of us, but since the reservation was made by someone who knew the chef, we were able to sit at the counter and watch Chef Takubo adjust the firewood while looking cool. I was surprised by the number of staff behind the counter, maybe 6 or 7 people? But when I thought about it calmly, they also had private rooms, so it made sense. Everyone was friendly, teaching us about the dishes and sharing stories, creating a great atmosphere. We started with olives stuffed with anchovies, which paired well with champagne. The caviar and white shrimp pasta was delicious, perfectly al dente. The main meat dish was the special "Shiina beef," cooked to perfection, releasing delicious flavors with every bite. The olive lettuce in between refreshed our palates. The freshly baked financiers for dessert were the best I've ever had, crispy on the outside, juicy on the inside, with a comforting buttery flavor. It was delicious after all! Thank you for the meal, I want to come back again, so I'll have to invite someone next time.

This day was a visit to Takubo-san's restaurant. I occasionally repeat this place. The quality is high, so if my favorite ingredients are served, I really like it. The ingredients vary depending on the season and timing, so sometimes I end up coming back when exceptionally good dishes are served. There are always reliably delicious dishes as well. This time, I really enjoyed it. The matsutake mushrooms were especially good, so overall, I had a great dining experience. The level of quality is always high, so the food is consistently delicious. I opted for a non-alcoholic pairing with the meal. I was so engrossed in eating and chatting that I completely forgot to take pictures of the drinks. As always, the food was very delicious! Thank you for the meal. The bill came to around 40,000 yen, and I stayed for about 2 hours.

I felt an even higher level of skill compared to last time. The two appetizers were as usual, but the next two dishes, "Swimming Scallop" and "Duck Taliatelle," were the best I have ever tasted. The flavors of umami, sweetness, acidity, bitterness, along with the soft, chewy, crispy textures, and the aromas all harmonized in the mouth. You could clearly feel like you had eaten scallop and duck after each bite. Excellent. The souffle, meat, and dessert were also delicious, but these two dishes were exceptionally impressive. The wine, which was mediocre in the glass last time, was much better in the bottle in terms of value and condition. One of the members canceled last minute (really the worst), and the replacement arrived very late, so we couldn't even get a chef's greeting in the private room and couldn't make a reservation for the next time, which is sad. But it's our own fault, so I'll accept it and make sure to book in advance for the next time.

I stood in a hidden place in Daikanyama and enjoyed an 11-course meal with wine pairing. Everything was incredibly delicious! I sat at the counter and the staff were very friendly, making the conversation enjoyable. It was great to be able to order wine while comparing different options.

A wood-fired Italian restaurant that has been awarded Michelin stars for 6 consecutive years since 2017. I visited the restaurant before in a private room and was impressed by the dishes that brought out the flavors of the ingredients. Some people recommended sitting at the counter to enjoy the aroma and presence, so I decided to visit the restaurant and sit at the counter. The restaurant is located between Daikanyama Station and Ebisu Station, about 5 minutes from Daikanyama Station. The chic and stylish interior has a counter on the right side as you enter, and private rooms in the back. The atmosphere in the private rooms is very nice, but sitting at the counter allows you to enjoy conversations with the chef and the excitement of the dishes. The scent of wood-fired cooking fills the restaurant. The dishes that come out are all skillfully crafted to bring out the goodness of the ingredients, while also being substantial and delicious. I particularly enjoyed the pork and lamb dishes. [Order] <Double main course omakase course> - Takeshima's mozzarella / Ever Green olive oil caprese - Caviar from Zhejiang Province / Toyama Shiraebi Capellini - Chiba Gousan's swimming scallops / Iijima's green beans sauté - Ezo deer from Hokkaido / Black fig carpaccio - Tanaka Farm's treasure egg / Iijima's zucchini omelette - Matsutake mushrooms from Sichuan Province / Aichi ginkgo nuts Orecchiette - French Bigorre pork / Sistron lamb steak - Uenohara Herb Garden lettuce / Arase fermented lemon - Fujinomizu Workshop "Hatayarin" / Shime Bolognese - Iwakishima Seimikan blue honey tangerine / Marjoram - Wood-pasteurized milk from Kinojima / Pistachio

TACUBO is a must-try. In the summer, their corn soup is a delight. The combination of fresh cheese and orange zest adds a summery touch. The corn, known as "Megumi," is truly delicious. I feel happy to be able to enjoy this again this year. The pasta with white shrimp and caviar is always delicious. I can't help but devour it in one bite. Chef Takubo's octopus dish is amazing this summer. The octopus is cut in a unique way, giving it a great texture. The main dish is Hiroshima Nakayama beef, cooked perfectly as always. The crispy, savory taste is irresistible. Pairing it with a good wine enhances the flavor even more. Once you try this, you can't go back. For dessert, we had the peach compote, which was delicious. We had a full wine pairing experience with Nakano, who will be leaving in September. We drank a lot, but it was a celebration for his new journey. We wish him success in his new endeavor. There are rumors about a new mascot resembling Chef Takubo. It's so similar that it's a bit scary, haha.

Overall, the food was quite delicious. The main meat dish was cooked perfectly and was one of the best beef dishes I've ever had. I wish the portion size was a bit smaller, but it's difficult to achieve. Mozzarella caviar and white shrimp capellini was good, white corn fromage blanc was okay, octopus and eggplant salad was tasty, eel and zucchini fritters were good, mussel and edamame short pasta was delicious, Shiga beef was excellent, hand-grabbed lettuce with bolognese was satisfying, peach sorbet was refreshing, milk with passion fruit was great, and the financiers were good.

In August, TACBO's seasonal menu features a classic cold corn soup made with sweet white corn and tangy fromage blanc, creating a perfect balance. The octopus Genovese pairs well with summer vegetables like water eggplant, tomatoes, cucumbers, and okra. The traditional Bolognese has a mild and sweet flavor thanks to the addition of paprika, offering a unique taste experience. Today's menu includes: Caprese (mozzarella cheese), cold capellini with white shrimp, caviar, cold white corn soup with fromage blanc, octopus, water eggplant, Genovese sauce, fried eel, pancetta, zucchini, summer truffle pasta, mussels, winter melon, edamame, grilled baby lamb, lettuce, Bolognese with paprika, and peach milk pudding with passion fruit.

【August 2023 Inviting middle-aged men for a date♪】I was able to secure a reservation at a sushi restaurant that is quite difficult to book, so I invited my friends and got a response like, "I have another plan on that day, but how about the next day following the same flow?" (← Since the reservation was for an early time at 4:00 PM, it seemed like my friend was having trouble finding someone to go with: lol) I was so happy to receive this invitation♪ I rearranged my afternoon plans for that day and skipped to the restaurant♪ I met up with my friend in front of the restaurant and had a middle-aged men's Italian date【August 2023 Chef's Course (26,000 yen)】■ Anchovy Olive ☆ Champagne HENRIOT blanc de blancs■ Caprese, Mozzarella, Tomato Sheet Olive Oil, a specialty here♪ ☆ Sicilia Bianco 2021 IDDA■ Capellini with Caviar from Zhejiang Province and White Shrimp Caviar from Toyama, delicious with just the right amount of saltiness♪ ☆ 2021 Cantina Tramin Kellerei Selections 'Selida'■ Suzuki Farm Corn Soup, Fromage Blanc☆ TAVEL PRIEURÉ DE MONTÉZARGUES■ Octopus and Eggplant with Genovese Sauce cooked at low temperature☆ NZÙ BELLONE MARCO CARPINETI☆ Passobianco 2020 Terre Siciliane■ Pancetta, Miyagi Anago, Iijima's Zucchini, Suzuki Farm Edamame☆ Carmignano Riserva 2018 PIAGGIA■ Hiroshima Nakayama Beef Roast■ "Toromomo" Mint Sorbet from Furuyama Farm■ Latte in Piedi■ Petit Fours and Coffee□ Total bill 47,000 yen per personI was very satisfied to be able to visit the restaurant I wanted to try out (≧▽≦)Location: Somewhere between Shibuya and Ebisu, with few landmarks and difficult to describe, so taking a taxi might be the best option: lol

Takeshima-san Mozzarella/EverGreen Olive Oil Zhejiang Province Caviar/Toyama White Shrimp Suzuki Farm Corn/Fromage Blanc Kanagawa Shizu Water Eggplant Miyagi Conger Eel/Iijima Zucchini French Mussels/Suzuki Farm Edamame Hiroshima Nakayama Beef/Iijima Padron Uenohara Herb Garden Lettuce/Arase Fermented Lemon Tohnoen Paprika/Finishing Bolognese Furuyama Fruit Orchard "Toromomo"/Mint Kiji Pasteurized Milk/Passion Fruit 2023.8.10 Ehime Chef Daiki Takubo

Ebisu "TACUBO" #dentist #dentist #female doctor #preventive dentistry #whitening #ceramic #Hamamatsucho #Minato-ku girl #orthodontics #golf #golf girl #beauty #travel #stand-up paddle #surf #surfing #surfgirl #want to connect with people who love the sea #life with the sea #camera club #wine #want to connect with people who like delicious food #boy mom #parenting mom #October baby #Reiwa 4th year baby #Ebisu gourmet #hard-to-book store

I went to Italian restaurant TACUBO. The mozzarella cheese served as an appetizer was excellent. Not only the food, but also the tableware, silverware, glasses, etc. showed a lot of attention to detail and taste. The main course beef was also flavorful and paired perfectly with the red wine. The Bolognese as the final dish was also exceptional. Thank you for the meal.

"TACUBO" Mr. Takubo, who became the ignition source for the firewood grill. Close collaboration with producers brings out the maximum flavor of the ingredients. Personally, he prefers private rooms with beautiful greenery. The signature Caprese dish combines tomato sheets with herbs in a truly exquisite way that perfectly matches the ingredients. Served at room temperature, it allows you to feel the natural sweetness and aroma of the milk. The caviar pasta is best enjoyed in one bite according to the gourmet cat style. With the smoky aroma and the richness of white shrimp, you can savor the scent of wheat flour and the saltiness of caviar filling your mouth. Mmm, pure bliss.

I love Takubo-san so much♪ I was able to revisit about a month after my last visit. Lucky♪♪ I was surprised to see a new type of oyster called Samurai Gold, in addition to my favorite oysters! The Sudachi Ayu was also delicious. I always get the Hatayarin in a large portion because it's just too delicious. The main meat dish came with Man'yoji Togarashi as a side. It was also very delicious this time.

Continuing from last time, I was invited by a regular customer to a private dining event. The menu included: - Caprese with Green Olive and Bamboo Island Mozzarella/Ever Green Olive Oil: A classic Caprese dish with perfectly room temperature bamboo island mozzarella, clear tomato jelly, and a hint of spicy herb called nasturtium. - Caviar from Zhejiang Province with White Shrimp from Toyama: A cold pasta dish with smoked white shrimp on top of caviar, offering a perfect balance of textures and flavors. - Samurai Gold Oyster from Akou with Watermelon: A plump Samurai Gold oyster from Akou served with watermelon granita and kumquat leaf jelly, all in one bite. - Confit of Ayu from Tokushima with Delaware from Yamanashi: Ayu fish confit with summer vegetables and vinegar for a refreshing taste. Served with peeled Delaware. - Zucchini Flower from Iijima with Scamorza from California: Zucchini flower filled with scamorza cheese, topped with grated Grana Padano and served with lentils and pancetta. - Homemade Focaccia - Torofie with DenSuke Anago from Miyagi and Herb from Iidura Farm: Torofie pasta with DenSuke Anago in Genovese sauce, a flavorful dish with surprising volume. - Bigorre Pork from France with Wanigara Chili from Tashita: French Pyrenees Bigorre pork with onion sauce, served with Barjagac pickles for a delicious experience. - Lettuce from Uenohara Herb Garden with Fermented Lemon from Arase: Crisp lettuce with fermented lemon dressing. - Hatayarin from Fujimenzukoubou with Shime Bolognese: Bolognese pasta with Hatayarin pasta from Fujimenzukoubou, a fine-textured pasta with a rich and sweet taste. - Melon from Italy with Lemongrass: Fresh melon from Italy. - Milk Pudding from Kiji Pasteurized Milk with Passion Fruit: Italian milk pudding, known as Latti Pudding, with a delightful taste. - Coffee and freshly baked Financier: A classic combination of freshly baked Financier and coffee, with the option of tea or herbal tea. As a souvenir, I received a towel from Imabari, the fourth one from Takubo's collection.

This time, I visited for private room use starting at 5:00 PM. The beer that I always thought was delicious turned out to be a Pale Ale from Heiwa Shuzo, who makes Kido. The olives, mozzarella, white shrimp with smoked caviar were delicious as always, and the Pierre Gimone sparkling wine I tried for the first time was also delicious. This time, there were dishes perfect for the refreshing summer season, such as Akou oysters from Akou, Samurai Gold and watermelon granita, suda-chi sweetfish and summer vegetables with Delaware grapes, and traditional-style pasta with herb-flavored Trofie and densuke eel. The main dish was once again the French Bigorre pork. The meat was delicious with tasty fat. The staple lettuce salad that day used fermented lemon dressing from the herb garden in Uenohara, Yamanashi. The finale was a Bolognese using Hata Yarin noodles from Tokushima, with the aroma of baked corn and cheese. The staple menu items are always evolving with carefully selected seasonal ingredients, making it a delight to look forward to each time. This time, I enjoyed a variety of menu items that truly captured the essence of summer, showcasing dishes made with a focus on producers and ingredients. Thank you for the wonderful meal once again!

In the summer of Daikanyama, a reservation was received for 6 seats at a popular Italian restaurant. The owner chef, Mr. Takubo, presented innovative Italian dishes with a playful twist, incorporating Japanese ingredients and cooking methods. Each dish was carefully crafted to evoke a sense of coolness, perfect for the summer season. The Caprese with tomato jelly and herbs was gentle and yogurt-like, while the smoked caviar and white shrimp pasta had a harmonious blend of smokiness and richness. Other highlights included fresh oysters with watermelon sorbet, confit ayu with seasonal vegetables, and flower zucchini fritters. The eel and trofie pasta was a standout with its fluffy texture and flavorful Genovese sauce. The Bigorre pork with wood-fired chili was thick and savory, complemented by the smoky flavor of the chili. The evening was accompanied by a selection of champagne, red and white Burgundy wines, adding to the overall enjoyment. The restaurant's creative and interesting dishes made for a delightful dining experience, and I look forward to returning in the future.