Visited "Matsukawa" in Akasaka, a representative Japanese restaurant in Tokyo. I have been here a few times before, but it has been a while since my last visit. The restaurant is located behind the American Embassy, in a traditional Japanese-style building. Today, I was seated in a private tatami room, which was beautifully decorated with hanging scrolls. The friendly staff took care of us, and I was looking forward to the meal. Here is a summary of the dishes we had: - Grilled spiny lobster with chestnut and nukazuke - Steamed abalone with caviar and mochi rice - Assorted sashimi - Hairy crab shinjo and matsutake mushroom soup - Corn tempura with batico and toge - Red snapper and lotus root - Grilled ayu fish - Grilled softshell turtle - Grilled fig - Conger eel and yuba hot pot - Cold noodles - Rice with chili shrimp and salmon roe - Grilled chestnut - Mizuyokan and matcha - Grapefruit jelly It was a satisfying meal, and I was able to finish all the dishes. The portion sizes seemed to be slightly smaller than before, possibly due to rising costs. Nonetheless, the traditional Japanese cuisine at "Matsukawa" was exceptional, highlighting the flavors of the ingredients. The bill was settled in cash, reflecting the high-end nature of the restaurant. Overall, it was a delicious dining experience, and I look forward to visiting again. Thank you for the wonderful meal.

Let's get excited! Today, I visited Matsukawa, a representative Japanese restaurant. Matsukawa is known for its traditional Japanese cuisine. I was invited to visit today and had a wonderful meal. Starting with the Matsuba-yaki Ise Ebi, the dishes were exquisite. The steamed abalone with caviar was a perfect combination of tender abalone and the saltiness of caviar. The sashimi, especially the sweet sea urchin, was exceptional. This year's first matsutake mushrooms were large and flavorful, reminiscent of Hokkaido's matsutake. The fried dishes, like the corn tempura, had a nice sweetness to them. The grilled softshell turtle was fatty and full of flavor. The hot pot, cold noodles, and rice that followed were all delicious. The hot pot with yuba was refreshing and had a rich and refined flavor. The rice dish with salmon roe, cod roe, seaweed, and spicy baby sardines was a delightful combination. Overall, the meal was satisfying with generous portions. It was a simple yet enjoyable experience at this popular Japanese restaurant. It was very delicious! Thank you for the meal!

On this rare occasion, I visited a mysterious location called "Matsukawa" next to the US Embassy, where they serve Japanese cuisine. I was seated in a private room with a tokonoma (alcove) like a tea room and enjoyed a series of high-quality dishes. The course included dishes such as spiny lobster, chestnut, abalone with caviar and sea urchin, sea bream, and squid sashimi. The crab and matsutake mushroom soup had a generous portion. The fried corn with abalone and whelk tasted similar to abalone. Grilled ayu fish and roasted softshell turtle were easy to eat and not greasy. The grilled fig became sweeter with heat. The yuba (tofu skin) and conger eel shabu-shabu with chilled wheat noodles was refreshing. The meal (salmon roe, dried young sardines, and salted fish roe) was accompanied by unlimited rice. Roasted chestnuts and water yokan, grapefruit jelly, Shine Muscat grapes, and Pione grapes were all impressive. The crab and matsutake mushroom soup and grilled softshell turtle were particularly memorable. We also had some drinks, and the total cost was 76,000 yen per person, paid in cash. The price was indeed sophisticated. My companion managed to secure a reservation for spring 2025. I am grateful for this rare opportunity. Thank you for the feast.

I was brought here by a regular customer, and I am very grateful! This time we sat at the counter. The Japanese cuisine here is made with seasonal high-quality ingredients, and the attention to detail in every dish is impeccable. The broth in each dish is exquisite and leaves a lasting impression. Thank you for the wonderful meal. Green tea (from Tsubakido in Fushimi, Kyoto, rich and delicious) Grilled spiny lobster with chestnut and fiddlehead fern, steamed awabi rice with morel mushrooms, Beluga caviar Sashimi: sea bream, Awaji sea urchin Crab and matsutake mushroom soup (amazing) Dried pike conger, fried awabi with corn and butterbur (amazing) Guji fish, Kaga lotus root, ginkgo nut steamed Kyoto Kuwata River sweetfish (exquisite) Grilled softshell turtle Grilled fig Pike conger and yuba shabu-shabu Cold soba noodles (enjoyed in an ice bowl) Matsukawa rice bowl (with salmon roe, shirasu, nori, and mountain pepper) Pickles, red miso soup Water yokan and matcha.

In September, Matsukawa-san visited the restaurant and enjoyed a private room dining experience. The chef's special menu included grilled spiny lobster with young bamboo shoots, abalone steamed rice with Beluga caviar, red sea urchin and flounder sashimi, hairy crab and matsutake mushroom soup, grilled conger eel, fried whelk and corn, half-cooked abalone, grilled kuji with lotus root dumpling in lotus seed broth, Lake Biwa ayu with roe, grilled soft-shelled turtle, grilled fig, conger eel and yuba shabu-shabu, homemade cold noodles, rice, miso soup, pickles, dried fish with Japanese pepper, fresh salmon roe, fresh whelk, seaweed, water agar, grapefruit jelly with grapes, and matcha green tea for beverages. The total bill came to approximately 75,000 yen.

Located in Akasaka, Matsukawa is a well-known pinnacle of the Japanese culinary world, known for its exclusive invitation-only policy. I had been wanting to visit for a long time and was grateful to be invited to dine at this prestigious establishment. On this day, I enjoyed a meal in a private room with gourmet enthusiasts. The traditional Japanese cuisine featured premium ingredients and was truly exquisite. It was an honor to dine at Matsukawa, a place I had always wanted to visit since starting my gourmet adventures. Thank you very much! If the opportunity arises again, I would love to visit once more. Thank you for the wonderful meal!

I was fortunate enough to be invited by a gourmet friend to visit the famous Matsukawa restaurant on this day. And to put it simply, it was truly amazing! Without any unnecessary frills, each dish showcased a minimalist aesthetic that focused on subtracting rather than adding. Everything was incredibly delicious! I don't know if I'll have the chance to go back again, but it was a restaurant I had always wanted to visit, so I was really happy. The dishes we had included: - Sea urchin with dashi jelly and abalone with liver sauce - Sashimi of sea bream and spiny lobster, served with a soup of fresh ginkgo nuts and okoze fish - Sliced conger eel sashimi with plum sauce - Tempura of abalone, corn, and kuchiko, and steamed hairy crab with taro stem - Grilled ayu fish in two styles and tempura style - Grilled soft-shelled turtle - Grilled fig - Shabu-shabu of conger eel and yuba - Cold noodles served in an ice bowl - Rice with eel and various accompaniments such as salmon roe, small fish, fresh mullet roe, and seaweed - Water agar jelly Overall, the experience was truly exceptional. The highlight was definitely the amazing dashi broth used in many of the dishes. The food was so delicious and the atmosphere was so cozy that we ended up staying for over four hours. It was a truly blissful dining experience!

Located a 10-minute walk from Roppongi-itchome Station, the restaurant has a counter with 7 seats, as well as private rooms. Today, I dined at the counter for the first time. Although Matsukawa-san has visited several times, I am always impressed. The menu included: - Uni and dashi jelly - Grilled abalone with liver sauce - Sashimi of sea bream and spiny lobster - Soup with Japanese yam and ginkgo nut - Sashimi of pike conger eel - Tempura of abalone, mantis shrimp, and corn - Hair crab and loofah - Grilled ayu fish and tempura ayu fish - Grilled softshell turtle - Grilled fig - Shabu-shabu of pike conger eel and yuba - Cold noodles - Rice with salmon roe, seaweed, dried young sardines, and cod roe - Dessert (water yokan) It is the pinnacle of Japanese cuisine. Each dish is carefully and delicately prepared, and every dish is impressive. I am truly moved by all the dishes. Reservations may be a bit far out, but I am looking forward to it. Thank you for the wonderful meal.

Matsukawa Tokyo, Minato-ku, Akasaka 1-11-6 Akasaka Nagaya 1F ⏰ Business hours: Mon-Wed, Sun 18:00-20:00 Thurs-Sat 12:00-13:00 18:00-20:00 Overall, it's a very nice restaurant. The seasonal ingredients are well-prepared. The simmered abalone is very tender with a great texture, not too chewy. The crab meat is very fresh and has a delightful fibrous texture. The sea urchin is slightly fishy. The sweetness of the candied black beans is irresistible.

This month, I visited the top-notch Japanese restaurant, Matsukawa. I have been to Matsukawa in the summer before, and once again, the experience was fantastic. The meal included abalone, red sea urchin, rice steamed with eel, topped with caviar, sashimi, eel soup, fried dish, crab, ayu fish, grilled eel, fig, hamo (pike conger) shabu-shabu, cold noodles, rice, and dessert. Every dish was amazing, truly representative of Matsukawa's excellence! I am already looking forward to visiting Matsukawa again in the winter. Thank you for the wonderful meal!

In search of high-quality summer cuisine, I visited Matsukawa. The steamed rice with abalone and sea urchin (Beluga caviar), sashimi (sea bream, sea urchin, seaweed), soup (eel, winter melon), corn tempura, steamed shrimp wrapped in yuba, seared hairy crab and okra, grilled salted sweetfish (from Kuta River and Azumigawa), grilled soft-shelled turtle with burdock tempura, grilled fig, and conger eel shabu-shabu (with yuba), cold buckwheat rice (with salmon roe, seaweed, grated mountain pepper), pickles, red miso soup, grilled eel, water yokan, and thin tea. Abalone and sea urchin are the summer must-have starters. The quality and cooking method of the abalone are excellent. The simmered dish has a gentle flavor that impresses every time. The soup in the bowl is slightly richer than usual. The handling of the eel and the cooking of the winter melon are superb, with a high level of completion. The hairy crab and okra are served with a tangy jelly, making it easy to eat even on hot days and providing a perfect balance in the middle of the course. The soup for the conger eel shabu-shabu is made with kombu and conger eel bones, creating a robust flavor. Personally, I prefer a lighter and more austere broth for conger eel shabu-shabu, but I can see how the balance at this restaurant would be more widely accepted towards the end of the course. Cooling off with cold buckwheat rice after a hot day and enjoying the grilled eel is also delightful. The ingredients used are of very high quality, with a slightly strong umami and saltiness. The composition of the course, especially the balance of acidity and intensity of flavors, is excellent, allowing you to enjoy every bite until the end. The level of the dishes, including the presentation and serving, is exceptionally high, and the service is attentive to every detail. It's surprising to see such a high level maintained in a restaurant of this size (with three private rooms and a six-seat counter).

I enjoyed it very much. The dishes had a refreshing summer atmosphere. The sea urchin was exquisite, one of the best I've ever had. The Beluga caviar had a smooth texture and was also excellent. The ayu fish, dashi broth, and ice bowl were all very refreshing. I would like to visit again during the winter when fatty fish are in season.

This time, we used a private room with four people. Matsukawa-san invited close pro golfer friends and golf & gourmet friends. The menu featured summer ingredients such as abalone, barracuda, eel & winter melon, sweetfish, hairy crab, pike conger eel & corn, and more. It was nice to have a private room with friends. The food was consistently delicious. Thank you for the meal!

Originally, I had a reservation for the counter seat at Matsukawa on that Saturday of the week. Due to various circumstances, I ended up visiting Matsukawa's private room on the following Monday as well! It's the first time for me to visit Matsukawa twice in the same week. I'm so happy to be able to visit Matsukawa twice in one week, as it is a restaurant that I consider to be perfect in terms of the highest quality ingredients, skills, and service (I have never visited the same restaurant multiple times in the same month). Even though the menu was the same, they made slight changes to my seat during my second visit, so I was able to experience variations beyond the usual. Normally, both ayu fish are grilled over charcoal, but one was deboned and fried as tempura, and the dish with grated new ginkgo nuts in the bowl was also amazing. I have a hobby of dining out and almost eat out every day, updating gourmet posts and stories on Instagram almost daily. Thanks to everyone, I have over 110,000 followers on Instagram! http://instagram.com/7_hachi I cannot post on Tabelog regularly, so there may be a significant time lag in posting reviews for some restaurants.

I had always wanted to visit this restaurant for a long time, and finally got the chance thanks to a recommendation. Located on the first floor of the Houmon Building, the entrance was welcoming with Matsukawa-san greeting us. Despite the hot day, the initial dishes were delicious, especially the Awabi from Wakayama and Uni from Karatsu. The amount of Beluga Caviar served was enjoyable, and the dishes featuring ingredients like conger eel and winter melon were flavorful. The seasonality of the dishes, such as the Hamo (pike conger) and Yuba (tofu skin) shabu-shabu, was well highlighted. Overall, the experience was fantastic, and I even received dried fish flakes as a souvenir. A big thank you to my friend for recommending this amazing restaurant.

I revisited Matsukawa in Akasaka. It is a prestigious restaurant that has won the Tabelog Award for 7 consecutive years from 2017 to 2023 and was also selected as one of the top 100 Japanese cuisine restaurants in Tokyo in 2021 and 2023. The restaurant has a simple yet luxurious atmosphere, and I enjoyed Matsukawa's course menu. The dishes I had included abalone from Wakayama and sea urchin from Karatsu, steamed kisu rice with Beluga caviar, and more. The flavors of the ingredients were brought out to the fullest in each dish. The dashi broth was elegant and deep, complementing the main ingredients perfectly. I especially enjoyed the broth in the eel hotpot. The grilled Kamo eggplant was also fresh and delicious. Each dish showed the craftsmanship of the chef, with careful attention to detail. The seasonal ingredients were well incorporated into the dishes, making the dining experience enjoyable from start to finish. It was a luxurious and delightful experience, and I look forward to visiting again. Thank you for the wonderful meal.

In the month of Minazuki, Mr. "Matsukawa" served a dish consisting of steamed abalone and sea urchin with zuiqui, accompanied by liver vinegar, on top of a rice steamed with sand lance and Beluga caviar. It also included Amadai and Awaji red sea urchin, with Junsa lettuce as a side. The dish featured eel with winter melon in a soup, as well as hairy crab and okra with vinegar jelly. There was also a dish of pike conger eel with fried corn and Bachiko, as well as grilled eggplant with Kyoto Kutagawa and Shiga Azumigawa ayu. The meal continued with snapping turtle and fresh burdock, as well as a dish of pike conger eel and yuba shabu-shabu, with chilled buckwheat rice mixed with bamboo. The meal was accompanied by eel from Lake Shinji, and a red miso soup with Junsa lettuce. Cucumber and eggplant pickles were served as a side, along with the usual rice set. To finish off, there was eel simmered in soy sauce over tea-infused rice, followed by water agar jelly, watermelon, Miyazaki mango, and matcha tea.

The restaurant introduced by Dambone from New Tokyo Washoku has excellent establishment and tableware, but the food is just average. It's not a place where the chef's skills shine, but rather where well-balanced and beautiful dishes are served. In Tokyo, it seems like there really isn't a restaurant that stands out for the chef's skills; it's all about relying on quality ingredients. It seems like the wealthy customers don't really appreciate the true taste.

Early summer at Matsukawa's house. As always, the dishes are plentiful, but each one is outstanding, making me ecstatic. Oh, how delicious they are. It's a beauty of subtraction. Bliss from noon! I can't wait for the seasons to come, autumn and winter, at such a delightful restaurant. Thank you for the feast.