Thank you for viewing. I revisited the Michelin two-star restaurant and Tabelog Award 2023 GOLD-winning restaurant, "Azabu Tenmoto." This time, I went with a group of four for an OMAKASE meal. The number of favorite registrants for OMAKASE has finally exceeded 60,000 people. The popularity is incredible, and I was amazed. The staff, including Chef Tenmoto, are always very friendly and provide attentive service, making the experience very pleasant. The highlight of the meal was the "Choshi sardines simmered in oil," which was exquisite. The combination of sardine fat, salt, and oil was excellent, and we couldn't stop praising how delicious it was. The "Botan shrimp seared with sea urchin sauce" was also outstanding, with the slight searing of the shrimp complemented by the sea urchin soy sauce. The "Ikura rice bowl" topped with chopped seaweed was a perfect match. The nigiri sushi, especially the flavorful white bream and salted bonito, left a lasting impression. The menu for the day included dishes like "Mozuku vinegar from Shimonoseki," "Choshi sardines simmered in oil," "Shofue's new ginkgo nuts," "Sea cucumber intestines chawanmushi," and many more. We had a great time and would love to visit again. Thank you for the wonderful meal.

I visited for the second time this year, thanks to fate. I love oysters, octopus, salmon roe, and sea urchin, and they were all delicious. I even had two servings of sea urchin. I feel so happy. Happy birthday, Tenmoto-san!

We have entered the second half of the birthday week. General Masanori Amamoto and I have birthdays just one day apart, so the Iron Chef Kuroki, who has Mondays off, hosted a private celebration for us. Although we had just visited about a week ago, I can eat Masanori's sushi anytime, even just two days later! The party was a blast with crystal decorations, a birthday cake, presents, and everything we could ask for. I will continue to work hard with health as my top priority and always be grateful.

This time was also amazing. Noto - black mozuku, Kuriohama - octopus, Oyabe - ginkgo, Takeoka - flounder, Hokkigai - wood sorrel, Whale tail meat, Amadai - Matsukasa tempura, Senhoushi - oyster, Katsuo straw-grilled, New ikura small bowl, Firefly squid marinated in seawater, Tachiuo - striped jack, New squid, White Amadai, Medium fatty tuna, Akami, Small fin, Sardine, Sea urchin, Car shrimp, Anago, Tamago.

I have been to this place many times and I am always impressed. There are many women working at the restaurant, but all the cooking is done by Mr. Tenmoto himself. The taste of the dishes reflects his hard work and dedication. The menu includes dishes like ultra-thin mozuku from Shimonoseki, new ginkgo nuts from Aichi Sofue, botan shrimp from Masumoe, red snapper from Takeoka, octopus boiled in tea, scallops from Nemuro, bonito just before returning, sardines in oil from Mikawa Bay, fresh salmon roe, soft skin inflated with dashi, oysters from Senhoushi, firefly squid marinated in ink, new squid from Izumi, natural horse mackerel from Nishi-Izu, golden eye snapper from Odawara, white sea bream from Tokushima, medium fatty tuna from Choshi, marinated tuna, kohada, uni from Rishiri, prawns, miso soup with fish head, Biwa trout, sea bream, conger eel from Kesennuma, and superb yellow striped jack. The yellow striped jack was excellent, as it is a difficult fish to prepare and serve in its natural state. Both the white sea bream and sea bream were incredibly delicious during this challenging season for white fish. The golden eye snapper was also of the highest quality. I love Mr. Tenmoto's sushi rice, it's my favorite, and it's irresistible.

Since the opening, I have had the pleasure of visiting Tenmoto once a month. Initially, it took about 4 hours, but now they handle the preparation and sushi-making for both the 5:00 PM and 8:30 PM sessions smoothly. That alone is impressive! Now, let's talk about this month's experience at Tenmoto. The classic Iki Island sea urchin, new ginkgo nuts, Senhoji oysters, sea cucumber intestine chawanmushi, marinated whale tail meat, returning bonito straw-grilled dish, nodoguro mini rice bowl, firefly squid marinated in oil, all paired with sake for appetizers. For sushi, we had flatfish from Tokyo Bay, fresh squid, golden snapper from Chiba, tilefish, ark shell, fresh salmon roe, top-notch tuna from Fujita Suisan, kohada, uni roll, spot prawn, mini eel rice bowl, and fluffy rabbit honey-glazed tamago. I thoroughly enjoyed Mr. Perfect's world of quality once again. Thank you for the feast!

Thank you for viewing. I revisited the Michelin two-star restaurant "Higashi Azabu Tenmoto," which won the Tabelog Award 2023 GOLD and is one of the top 100 restaurants. It was a gathering of four people. This is one of the few restaurants that I always look forward to visiting. Each time, I wonder what kind of appetizers and sushi will be served tonight, which makes it exciting. Chef Tenmoto and the staff are very friendly and provide attentive service, making the experience enjoyable from start to finish. The appetizers on this day started with mozuku, which was refreshing and perfect for a hot day. The octopus tempura from Kurahama had a satisfying texture and deep flavor. The highlight was the tender and fatty meat from the tail of a nitari kujira (beaked whale), which was absolutely delicious. The sushi included tender and chewy fresh squid, flavorful white sea bream, and a delicious golden eye snapper that became more enjoyable with each bite. The golden eye snapper was the best I've had this season. The menu for the day included dishes such as "Mozuku Vinegar from Shimonoseki," "Fresh Ginnan from Soejima," "Octopus Tempura from Kurahama," "Flounder and Engawa from Chiba Takeoka," "Beaked Whale Tail Meat," "Sea Cucumber Intestine Chawanmushi," "Steamed Abalone and Liver Sauce from Chiba Ubara," "Katsuo from Iwate," "Oysters from Senhoji," "Uni and White Shrimp Shaoxing Rice," "Marinated Firefly Squid," and various nigiri sushi. It was a delightful and enjoyable dining experience, and I look forward to visiting again. Thank you for the wonderful meal.

I was invited to a meal where I enjoyed a variety of seasonal ingredients such as fresh squid, fresh salmon roe, and white shrimp marinated in Shaoxing wine with sea urchin risotto. The dishes included octopus tempura, bonito straw-grilled in Sanriku, and a delicious assortment of sashimi from different regions. It was a truly amazing dining experience.

The ingredients sourcing, preparation, and sushi-making are all top-notch. They provide delicious food with a strong commitment. You can feel the chef's refined sense. Their consistency is impressive. Excellent! The grilled whale and fresh squid with conger eel were particularly outstanding.

I enjoyed eating fresh squid, fresh salmon roe, mozuku seaweed from Aichi, Shin-kou chestnuts, volcanic bay clams, peony shrimp from Masumoe, abalone from Kurahama, octopus, pickled horse mackerel, clam chawanmushi, sea cucumber intestines, sweet sea bream, Matsukasa fried chicken, Senhoji oysters, fresh salmon roe mini bowl from Chiba's Takeoka, sea bream from Kagoshima's Izumi, fresh squid from Sanriku, pickled bonito from Tokushima, white sweetfish from Lake Biwa, trout, medium fatty tuna, lean escolar, fresh salmon roe, sea urchin from Rishiri, nori seaweed from Chiba's Kaneda, medium fatty tuna roll, shrimp sushi roll, small bowl of eel from Lake Shikotsu, and tamago egg.

When I went golfing with Mr. Amamoto, I made a big blunder, so I went to apologize and bring a gift. I was so drunk that I don't remember everything, but I do remember it was amazing. I hope to visit again someday.

My favorite sushi restaurant in Japan is Tenmoto in Azabu Higashi! I visited on the day before going on a safari tour in Kenya, so I made sure to eat my fill beforehand so I wouldn't crave sushi while there! (laughs) ■The Tabelog Award 2023 Gold winner ■Tabelog Sushi TOKYO Top 100 2022 selected store ■Michelin Tokyo 2023 2-star winner ■Tabelog rating 4.62 I first met Head Chef Tenmoto when he was working as the second-in-command at Sushi Kaumi in Aoyama, under Chef Nagano, and have been visiting ever since his independent opening in Azabu Higashi. I hope he earns a Michelin 3-star rating soon! I brought a bottle of Dom Perignon '95 with me for a toast to start the meal. Here's what I had (●appetizers ※alcohol ◎sushi) ●Noto black mozuku seaweed ●White clam ●Fresh squid legs ※KRUG ●Suzuki from Aichi and Tsubugai from Hokkaido ●Katsuobushi tataki from Iwate ※Red wine Nuits-Saint-Georges 2011 ●Oysters from Senpoushi ●Sweet sea bream tempura from Fukuoka ※White wine CARTOIXA 2016 ●Button shrimp marinated in Shaoxing wine with red sea urchin sauce ●Firefly squid marinated in vinegar ※Sake Hiroto River Junmai Ginjo ◎Fresh squid ◎Sweet sea bream from Tokushima ◎Biwamasu ◎Golden eye snapper ◎Iwashi from Choshi ◎Horse mackerel ◎Medium fatty tuna ◎Lean tuna ◎Otoro ◎Two pieces of fresh herring ◎Sea urchin ◎Botan shrimp ◎Red miso soup ◎Anago ●Tamago Every month, the sushi and appetizers at Tenmoto are exquisite, with a perfect balance of vinegared rice and toppings. Among the dishes I had this time, the standout appetizer was the sweet sea bream tempura from Fukuoka, with an indescribably delicious crispy texture on the skin. As for the sushi, my favorite was the herring! As you can see from the photo, its exceptional color and perfect curing were irresistible! And this time, I also had two pieces of fresh herring, which had an outstanding vinegar seasoning that was refreshing and delicious! This month, I had a gourmet gathering with three other sushi lovers, and we were all thoroughly impressed! (laughs) I feel truly happy to be able to enjoy such delicious food every month! Thank you for reading until the end! If you could give a 'like,' 'follow,' 'save the restaurant,' or leave a comment, it would be a great encouragement for me in the future, so thank you in advance!

On August 4, 2023, I had a delicious meal at a restaurant. I enjoyed dishes like black mozuku, fresh squid legs from Aichi's Shinoshima, northern turban shell from Funka Bay, straw-grilled bonito from Iwate, steamed black abalone with liver sauce from Ubara, fresh oysters from Senhoseki, eel from Lake Shinji, fried chicken rice bowl with conger eel sauce, firefly squid marinated sushi, fresh squid from Kagoshima's Izumi, white sea bream from Ehime's Yawatahama, marinated Biwa trout, golden eye snapper from Choshi, young horse mackerel from Tokyo, tuna from Aomori's Kotobuki, tuna from Misaki, tuna red meat from Misaki, fresh sea urchin roe from Karatsu, conger eel from Tsushima, tamago (egg) with shrimp, and Hirodogawa Junmai Ginjo Hakuraku Hoshi Junmai Daiginjo sake.

In July, Tenmoto-san's dishes were excellent. I was lucky to have both Shinko and fresh squid, and the fish tasted rich as always, but the appetizers and nigiri were surprisingly light. It feels like they are unstoppable in their journey.【July 2023 Chef's Selection】(Appetizers) Abalone and mozuku seaweed vinegar, Yatsushiro seaweed chawanmushi, White clam, Steamed abalone with liver sauce, Nitari kujira tail meat, Fresh oysters, Seared bonito, Firefly squid marinated in vinegar, Deep-fried red snapper scales. (Nigiri) Fresh squid with grated radish, Golden eye snapper, Striped jack, Conger eel, Shinko, Fatty tuna, Fatty tuna, Lean tuna, Sea urchin, Prawn, Horse mackerel, Sea eel, Egg.

I have been visiting Tenmoto once a month since it opened, and I am grateful for the exceptional quality of sushi served by the owner, Mr. Masamichi Tenmoto. His uncompromising approach to sourcing ingredients results in outstanding sushi that is unmatched by others. The subtle variations in seasoning used to complement the seasonal fish also demonstrate his excellent sense of taste. On this particular visit, I enjoyed new baby fish, fresh squid, abalone, tender whale tail meat, sweet snapper tempura, and sushi centered around Fujita Suisan's top-quality tuna. The highlight was the Cambodian rabbit honey-glazed rice ball. It was truly an amazing experience at Tenmoto. Thank you for the wonderful meal!

Yesterday's dinner was at Tokyo Meshi, which I visited for the first time. The restaurant has a rating of 4.63 on Tabelog, ranking 6th nationwide. It received the GOLD award in 2022 and is listed in the top 100 restaurants in 2023. It also has 3 Michelin stars and 3 Toques from Gault et Millau. The head chef, Tenmoto, used to work at "Kaimei" (although it is now completely different). The menu consists of an omakase course only. The meal included various appetizers such as black mozuku, steamed abalone from Chiba, sea cucumber intestines with Aosa seaweed from Kumamoto, and more. The nigiri sushi selection featured seasonal items like new squid with salt and vinegar, Japanese halfbeak, horse mackerel from Hagi, and more. The highlight was the salt-kettle tuna, sourced from Fushita Suisan in Shiogama, aged and prepared with care. The meal ended with tamago yaki and a variety of other sushi items. Overall, the meal was exceptional, with every dish being delicious from start to finish. It's impressive how they were able to offer such a wide variety of high-quality ingredients. #TokyoMeshi #TokyoGourmet #TabelogHighRating #Michelin #SushiLovers #Foodies #FoodPorn