Opened in April 2022 in Roppongi (in the same building as Chikusho Hotel), this Japanese restaurant quickly gained 2 stars in the "Michelin Guide Tokyo 2023" and became impossible to book. The head chef, Hideyoshi Nakamura, trained at Kyoto's "Marutaro" and served as the head chef at Akasaka's "Karako" for 12 years. The restaurant is elegant and beautiful, with a must-see women's restroom. The omakase course costs 36,300 yen (including tax). The dishes include stewed Seigoin daikon, red and white namasu with ark shell and scallop, sashimi with red shrimp and flounder, white miso soup with sweet potato, kudzu mochi, straw-grilled tuna, Hako crab with innards and roe, grated turnip, Biwa Lake natural Honmoroko, source and Heian-style fried food, whitebait and karasumi tataki, burdock and kumquat, Managatsuo with Edo sweet miso, Tawara soba with sea bream, duck and celery simmered dish, rice with ice fish, simmered dish, pickled scallop, and tonburi, mandarin jelly with setoka and red sansho, white snow mochi with fuki no to an. The food was not only delicious but also beautifully presented with a variety of options. Unfortunately, I was feeling a bit unwell, so I had to ask for smaller portions of soba and rice. I had to pass on the whitefish roe and rice bowl, which was a disappointment. I hope to visit again when I'm feeling better! Amount spent: 38,000 yen Rating: 4 points 5 points: Definitely want to revisit! 4 points: Would revisit if given the chance! 3 points: Would consider revisiting. 2 points: Once is enough. 1 point: No need to visit.

The taste is very delicious, the atmosphere is great, and the prices feel reasonable. Chef Nakamura Hideyoshi was born in Tokyo but trained in Kansai, so there are some Kansai-style influences. It's clear that he values the taste of the ingredients. The grilled conger eel with soup made from soft-shelled turtle at the end was very tasty.

I revisited 【Myojaku】 located an 8-minute walk from Roppongi Station. This popular Japanese restaurant opened in April last year. It achieved the remarkable feat of receiving 2 stars in the Tokyo Michelin Guide 2023 just 7 months after opening, which is quite recent. The restaurant is located in a quiet residential area off a main street heading towards Nishi-Azabu from Roppongi. The head chef is Mr. Nakamura Hidetoshi, who has an illustrious career having trained at Kyoto's "Marutomo" and "Aoyagi" before becoming the head chef at "Hananoren Hanaraku" in Akasaka. The name 【Myojaku】 expresses a very Japanese sense of beauty, with "Jaku" representing the aesthetic of "Wabi-Sabi" and also "Sabi", meaning "to be as things are naturally". The interior of the restaurant features a serene atmosphere with 8 counter seats, 2 private rooms, and a bar counter with 7 seats, totaling 25 seats. The course menu is an omakase course priced at ¥39,600. I revisited 【Myojaku】 in the autumn, 4 months after my last visit. Below are the dishes and impressions from that day. ★Simmered sweet potatoes ★Simmered conger eel ★Sashimi of Lake Biwa trout and octopus from Akashi Trout with soy sauce, octopus with salt ★Soup with shellfish and winter melon ★Seared sea bream with sesame sauce ★Steamed dish of fresh ginkgo nuts and soft-shelled turtle, fried and then ground ★Sushi roll of ayu fish with roe ★Simmered black figs ★Fried edamame and karasumi (dried mullet roe) ★Soba noodles from Kyo-Suigetsu with sea bream soy sauce ★Charcoal-grilled kue fish ★Simmered beef and autumn vegetables ★Rice, pickles, marinated tuna, simmered soft-shelled turtle, dried baby sardines, red miso soup, eel rice bowl (additional) ★Yuzu sherbet ★Perilla leaf-wrapped dessert roll The first dish presented was a simmered dish using seasonal vegetables. On this day, they used Gorojima sweet potatoes shaped like the moon. The gentle sweetness that emerged was delightful. Next, in honor of the Choyo no Sekku festival, they served simmered conger eel garnished with dressing cotton. The texture of the carefully deboned conger eel was excellent. The soup with shellfish and winter melon featured whelk, Japanese ivory shell, and clams cooked with just water and winter melon, allowing the full flavor of the shellfish to shine through. The soba noodles from Kyo-Suigetsu were topped with powdered sea bream soy sauce, showcasing a dish that maximizes the natural flavors of the ingredients without relying on seasonings or dashi. It was delicious. However, on this particular day, there seemed to be a lack of coordination in the service, which made the atmosphere unsettled throughout. I would like to revisit with some time in between if the opportunity arises. Thank you for the meal.

In the heart of Nishi-Azabu, there is a Japanese restaurant called "Meisaku". The space features a beautiful white wood counter designed by architect Toru Kijima. The serving trays are made by Yoshiharu Kihira using keyaki wood. The owner is Hideyoshi Nakamura. He grew up working in his parents' small restaurant in Sengawa, Tokyo, graduated from a culinary school in Tokushima, and trained at Kyoto's "Kyoryori Marutaro" and "Aoyagi" before becoming the head chef at "Hanaren Hanaraku" for 12 years. The course menu consists of approximately 16 dishes. The drink options include "Kenjo Kaga Boucha" and "Hildon". Some highlights from the menu are simmered sweet potatoes from Ishikawa, marinated conger eel, sashimi of sea bream and octopus, and a soup with winter melon and three types of shellfish. The dishes are meticulously prepared and showcase the chef's skill and creativity. The meal ends with a refreshing blueberry dessert and a traditional sesame mochi. The overall dining experience at Meisaku is truly exceptional.

Famous reviewers recommended this place, so my friend and I were excited to visit. The restaurant is located near Roppongi Hills in Nishi-Azabu Hills, on the B1 floor, with a simple and clean interior design. The owner greets each guest personally, setting a welcoming tone. The food is said to be based on science, and the owner's intellectual appearance adds to the atmosphere. Here are some highlights of the dishes we tried: - Sweet Potato: Cooked with only salt and water, this dish showcases the restrained sweetness of Satsuma sweet potatoes. A refreshing departure from the current trend of overly sweet dishes. - Grilled Conger Eel: The eel is served with a paste made from eel roe and salted plum, and topped with the inside of a plum seed. A meticulously prepared dish. - Sashimi: Octopus and sea bream, expertly sliced with a unique texture and flavor. - Clam Soup: A luxurious soup with plenty of clams. - Katsuobushi: Smoked bonito with grated daikon and perilla seeds, offering a delightful aroma. - Softshell Turtle with Ginkgo Nuts: A unique dish with a grated ginkgo nut sauce, served at the perfect temperature. - Ayu Hand Roll: Grilled ayu wrapped in a white egg sheet, a rare delicacy. - Fig and White Miso: A well-balanced dish with rich flavors and the added touch of yuzu. - Ink Squid and Edamame: A sophisticated dish with edamame paste wrapped in ink squid, showcasing the chef's dedication. - Yuba Somen: Thin somen noodles with a firm texture, boiled for only 30 seconds. - Charcoal-Grilled Fish Head: A simple yet delicious dish. - Rice and Various Side Dishes: Tuna and pickles served with perfectly cooked rice. - Conger Eel Rice Bowl: A beautifully presented dish in a small bowl. - Blueberry Anmitsu: A dessert with a strong blueberry flavor. - Sesame Kuzumochi: A satisfying dessert with a rich sesame flavor. Overall, the restaurant offers a refined Japanese cuisine that highlights the quality of the ingredients and the chef's attention to detail.

Meijaku. I visited this restaurant when it first opened, and it quickly earned two Michelin stars, becoming a difficult-to-book spot. It had been a while since my last visit. The refined atmosphere still makes me feel elegant. The dishes are simple and bring out the flavors of the ingredients, following the traditional Japanese cuisine style. However, some dishes had a slightly burnt taste, which was a bit of a downside. The sweetfish was delicious and the presentation was enjoyable. I would like to visit again in a different season.

This is my first visit to Meijaku, a Michelin-starred restaurant. Chef Hidetoshi Nakamura's sensibility is wonderful. This time, I made a reservation for a private room to escape the scorching heat outside. The attendant, who was delightful and engaging, helped ease the heat for us. We started with drinks, I chose a small bottle of Super Dry beer chilled to -7°C, while my companion had plum wine on the rocks. The first dish was long yam with salt, a simple yet surprisingly flavorful dish. The next dish was original citrus jelly with white miso, paired with a delicious sake. The sashimi course of sea bream and octopus was incredibly fresh and expertly prepared. The clear soup with conger eel and onion was a perfect blend of flavors. The grilled bonito with perilla and grated radish was a revelation. The turtle meat with liver sauce was a divine combination of textures and flavors. The grilled ayu fish and fig with white miso dressing was a delightful surprise. The silk-wrapped sushi with ayu fish was a unique and enjoyable experience. The dish of tofu skin and Sanuki noodles was a harmonious blend of Kyoto and Kanto styles. The deep-fried chili pepper and squid ink dish was a perfect balance of sweetness and saltiness. The simmered beef and winter melon dish was expertly cooked and full of flavor. Each dish was a work of art, showcasing the chef's skill and creativity.

Today's delicious meal at Meisaku once again. When it comes to summer, it's all about sweetfish. I enjoyed three whole sweetfish today. First, a small sweetfish grilled with salt. Next, a similarly sized sweetfish smoked after being grilled with salt. And a slightly larger sweetfish lightly fried, with the head and bones fried until crispy and added in. Each dish was more delicious than the last. Also, there was sliced eggplant, softshell turtle, corn, and mullet roe. It was a blissful moment. #Thankyouforthedeliciousmeal #HidetoshiNakamura chef #Gourmet #KaisekiCuisine #Roppongi #OmakaseFeaturedRestaurant #MichelinTwoStars #JustBetweenUs #Thestaffenjoyedthefood #That'sallfromthekitchen

I have been curious about this restaurant since it was awarded two Michelin stars just 7 months after its opening. The name "Meisaku" is full of sense. The dishes were all amazing. I had three different ways of eating ayu, and I was surprised by how different the dishes were just by changing the approach. I thought the main dishes would be simple and the ultimate subtraction, but there were various ideas such as yuba somen (with the wish of Tanabata in July) and silk roll, which made the experience quite enjoyable. The chef's kind personality was truly wonderful, and it was evident that he treated all customers with care. Despite quickly earning Michelin stars, he remains humble and dedicated to his cooking. I am happy to have found such a lovely restaurant. Thank you for the meal!

The third visit to Meisaku. This is a truly unique Japanese restaurant. They hardly use bonito flakes or kelp dashi. They focus on the flavor of the ingredients, adding various twists to salt and soy sauce for seasoning. I wondered if the impact of the first visit would be gone by the third time, or if I would get tired of it. But all those worries were immediately blown away. This place is truly delicious! It is truly unique! I want to keep coming here for a while longer.

Today, after 4 months, I visited Meijaku-san, where you can enjoy wonderful dishes that bring out the careful preparation and quality of ingredients. I was looking forward to the early summer ingredients such as nagaimo, simmered abalone, winter melon, and soft-shelled turtle. Chef Nakamura Hidetoshi is skilled at bringing out the characteristics of ingredients by removing any impurities, showcasing his expertise. The taste of ingredients that have been polished to the extreme is deep and may seem bland, testing the experience of the eater. Today, we had an interesting experiment of comparing ayu fish - farmed vs. wild, salt-grilled vs. smoked. The flavor and aroma are influenced by the environment in which the ayu fish grew. The wild ayu fish that ate moss had a subtle unique bitterness that was very delicious. Every time I visit, I am amazed by the depth of Japanese cuisine that Chef Nakamura creates. Today's menu: Omakase course for 39,600 yen. Water-boiled nagaimo, sliced abalone, sashimi of sea bream and octopus, conger eel and onion soup, masu trout straw-grilled, suzuki fish steamed with turtle, farmed ayu fish salt-grilled, farmed ayu fish smoked-grilled, green fig with white miso, natural ayu fish sushi roll, somen noodles with sweet corn and karasumi, fried fish fillet, simmered winter melon, pickled tuna, simmered conger eel, scallop and egg rice bowl, ripe plum sweet stew, zunda crepe, and other drinks.

The most impressive dish this time was the white sesame tofu. The texture, elegance, I thought it was wonderful. Delicate yet sufficient texture, a perfect balance of flavor with the white sesame not overpowering. The red tilefish sashimi and fish denbu salt were also very good. The preparation of the abalone showed great attention to detail. I'm not a fan of conger eel to begin with, but the flavor of the conger eel was nothing special, just a seasonal item. The signature dish of white egg crepe was delicious with the bitterness of young sweetfish adding a nice touch. I felt like a bit of acidity in the sushi rice would be good. Would it clash with the fish? The rice flavor was a bit mild, but maybe that was intentional. The arrow squid tempura with arare rice cracker crust soaked in squid ink and dashi was very enjoyable. The baby corn beard was also a highlight of this meal! The pink salmon might have been cooked a bit too much, I prefer it a bit less done. Lastly, the two desserts were excellent. The combination of yuzu and white bean paste was fantastic, and the texture of the rice flour crepe was superb. However, overall, it didn't quite reach the same level of satisfaction as the previous visit. I feel like the first visit had a stronger depth of flavor. Perhaps some dishes were a bit lacking this time. I will visit again. Thank you for the meal.

Located between Akasaka Rokuchome and Nishi-Azabu, Akasaka-san is known as the most popular restaurant in the area. I was looking forward to visiting and was completely overwhelmed by the taste, presentation, and everything else. The ayu (sweetfish) was so good that I still remember it now. I will definitely visit again in a different season! Thank you for the wonderful meal. #Akasaka #Roppongi #NishiAzabu #Japanese cuisine #Roppongi gourmet #NishiAzabu gourmet #Tokyo gourmet #Japanese food #Kaiseki #Gourmet #Sake #Fine dining #Foodie #Gourmet lovers #Food lovers #Hard-to-book restaurant #Hard-to-book #Extremely hard-to-book restaurant #Delicious restaurant #Michelin #gourmet #japanesefood #foodstagram #likeforlikes #followme

Roppongi Myojaku Shin Tamanegi ◎ Grated abalone with dashi made from water and salt ◎ Extremely delicious, the flavor of the abalone comes through clearly. I had to double-check because I couldn't believe they actually grated the abalone, haha. You can really taste the deliciousness of the abalone without any distractions. Sashimi, shrimp and flounder, flounder meat with salt, flounder broth soy sauce! Shrimp miso soy sauce ◎ Simply wonderful. Turnip and softshell turtle soup ○ Shimaji straw-grilled, lotus root, sliced, chopped, shaved with lemon salt ◎ Steamed conger eel and nagaimo ◎ Silverside smelt tempura silk-wrapped sushi ◎ New jun-sai, new ginger paste ○ Young squid with eggs cooked with baby corn and fried with squid ink batter ◎ Somen with 8 kinds of mountain vegetables ◎ Tokishirazu ◎ White asparagus and turban shell hot pot with clam broth ◎ Beef simmered in shigure, whitebait, and hachiku simmered in soy sauce, new burdock nukazuke, water eggplant with mustard, rice, red miso Anago egg rice bowl ◎ A cheese-like substance made by boiling down milk and grating it over strawberry juice powder ◎ Yomogi reward roll ○ 43,560 yen Regular visits, this is my favorite Japanese restaurant that truly brings out the quality of the ingredients. I can feel an abnormal level of dedication in every aspect. It seems to be gaining popularity with more reservations. The somen used was the silk-wrapped somen from Kitamura Seimen. It might be worth ordering some ===========

I revisited 【Myojaku】 located an 8-minute walk from Roppongi Station. This popular Japanese restaurant opened in April last year and achieved the remarkable feat of receiving 2 stars in the Tokyo Michelin Guide 2023 just 7 months after its opening. Located in a quiet residential area off the main street heading towards Nishi-Azabu from Roppongi, the restaurant is led by chef Nakamura Hidetoshi, who has an illustrious career including experience at Kyoto's "Marutomo" and "Aoyagi," as well as serving as head chef at "Hananoren Hanaraku" in Akasaka. The name 【Myojaku】 expresses a very Japanese aesthetic, with "Jaku" representing the concept of "Wabi-Sabi" and also being associated with "Sabi," while "Myo" can be interpreted as "as things are naturally." The restaurant has a serene atmosphere with 8 counter seats, 2 private rooms, and a 7-seat bar counter for a total of 25 seats. The course menu is omakase only at ¥39,600. I visited the restaurant again after a 4-month break and was able to enjoy the beautiful Japanese cuisine typical of Myojaku. Below are the dishes I had and my impressions from that day. - New onion simmered in water with only water and salt - Simmered abalone with fire-cooked and raw abalone mince and liver - Sashimi of Akou and Aori squid with soy sauce from Akou, salt sauce from Akou, and salt for squid - Soup of softshell turtle and Shiitake mushroom - Striped jack fish straw-grilled with sliced, minced, and salt-vinegared new lotus root - Conger eel and snow pea broth - Sweetfish silk-wrapped sushi - New rapeseed greens and ginger paste - Squid ink-fried squid with eggs - Wild vegetable soba in bonito broth - Grilled Tokishirazu fish - Hot pot of flower pepper, shellfish, and white asparagus with clam broth, trumpet shell, and white asparagus - Meal: Tsubaki rice from Yamagata, beef simmered in shigure sauce, pickled Hachiku and softshell turtle, shredded mountain pepper, pickled vegetables (new burdock, water eggplant), red miso soup with mountain vegetables, sakura shrimp and egg rice bowl - Chilled strawberry sweet red bean soup with fresh strawberries and sorbet of Japanese sugar and strawberries, topped with homemade shaved grass - Hoshomaki of mugwort "Are the processes and seasonings really necessary?" A reconstruction of the foundation that has been the basis for providing truly delicious dishes. This approach, unique to Chef Nakamura's deep knowledge of Japanese cuisine, was evident throughout the meal. From the simplicity of the simmered new onion to the innovative approach of coating squid ink-fried squid in ink powder made from squid ink, I was fully immersed in the world of Myojaku. I look forward to enjoying more from Myojaku in the future. Thank you for the wonderful meal.

A Japanese restaurant located in a residential area of Nishi-Azabu. The dishes here are surprisingly delicious, made with only salt and water. The flavors of the ingredients are truly brought out in each dish. While the presentation may not be flashy, every bite is full of surprises. The menu for April includes boiled new onions with only salt and water, simmered abalone, grilled horse mackerel with salted new lotus root, steamed conger eel and beans, silk-wrapped sushi, and more. Each dish highlights the natural flavors of the ingredients, making it a truly unique dining experience.

"Meijaku" is a popular Japanese restaurant in Nishi-Azabu that earned two Michelin stars just two months after its opening. The restaurant's interior, located underground, is simple and beautiful, creating a quiet and serene atmosphere. The dishes we tried included boiled onions, abalone, sashimi, soup with snapping turtle and mushrooms, grilled striped horse mackerel, grilled conger eel, ayu sushi, fried food, sōmen noodles, grilled Tokishirazu fish, trumpet shell and white asparagus, rice dish, sakura shrimp and egg rice bowl, strawberry ice cream with red bean paste and shaved cheese, and sakura mochi. The owner boasts of serving Japanese cuisine that doesn't rely on dashi broth, which is a unique approach in the industry. It's impressive how delicious the ingredients can be with just water and salt. This restaurant focuses on bringing out the natural flavors of the ingredients, offering a simple yet profound dining experience. #Meijaku #RoppongiGourmet #JapaneseCuisine #TokyoJapaneseFood #DeliciousJapaneseFood #RoppongiDinner #FoodLovers #Foodstagram #Foodie #FoodPorn #GourmetTravel #FoodReport #FoodWriter #BClassGourmetInformation #TokyoFoodCulture

I visited the Japanese restaurant Meijaku for the first time with a group of 8 friends for a private party. The restaurant is located at B1F Nishiazabu Hills, 3-2-34 Nishiazabu, Minato-ku, Tokyo, an 8-minute walk from Roppongi Station on the Tokyo Metro Hibiya Line. It is a highly rated restaurant, selected as one of the top 100 restaurants in Tokyo on Tabelog, with a rating of 3.87. Meijaku also received 2 Michelin stars in 2023, less than a year after its opening in April 2022. The dishes we tried included boiled turnips, miso soy sauce with hairy crab and small summer shrimp, sashimi of flounder from Tokushima and red shrimp, a soup with bamboo shoots and softshell turtle, grilled striped horse mackerel with new onions, steamed clams and shijimi clams with green beans, silk-wrapped sushi with rockfish, deep-fried softshell turtle, 14 kinds of mountain vegetables with bonito broth, charcoal-grilled cherry trout, buckwheat noodles with sea bream salt, simmered bamboo shoots, Shizuoka beef with mountain pepper, flounder liver with soy sauce, Yamagata rice in a clay pot, pickled bamboo shoots, marinated firefly squid, shredded mountain pepper, red miso soup, pickles, strawberry milk, and a dessert with white bean paste and mugwort. Overall, the dishes were simple yet delicious, with the silk-wrapped sushi being a standout. The rice at the end was also excellent. I would love to come back to this restaurant for its customizable flavors. We enjoyed plenty of wine and left very satisfied. Thank you for reading until the end! Your support through likes, follows, saving the restaurant, and comments is greatly appreciated!