8th visit. This time, I came to eat the signature dish of Ayu at Tadeno Ha during the summer! Each time I come, it becomes increasingly difficult to make reservations, and this year I couldn't get a reservation in July, so I got pushed to August. ■ Inside the restaurant Today, starting at 5:30 pm, when I arrived 10 minutes early, there were already 3 customers ahead of me. Tadeno Ha operates on a unique system where everyone starts at the same time based on the person who made the first reservation that day. And to my surprise, I was seated right in the middle in front. I couldn't sit in my usual corner spot, so I felt quite uneasy as if it was my first time there (laughs). There were groups of 5, two groups of 2, a group of 3, and then there was a lone old man and me, making me feel completely out of place. By the way, I remember it being hot last summer due to the irori (sunken hearth) effect, but this year it was cool. ■ Impressions After recovering from COVID-19, the natural punch of Tadeno Ha's dishes was too strong for my still-recovering taste buds! It felt like it was piercing my tongue just like the chemical seasonings in Jiro-style ramen. Fortunately, I didn't experience any taste disorders (laughs), or maybe my sensitivity had increased. This was my third time having Ayu at Tadeno Ha this year, and it was still incredibly delicious. They are unrivaled in the niche genre of charcoal-grilled Ayu. The comparison of Ayu from different regions and the appearance of natural Yamame were also incredibly delicious. Once again, I felt the uniqueness of Tadeno Ha's dishes. Ah, I want to taste the dried Ayu and Urka that impressed me two years ago (laughs). ■ Today's course menu was as follows: ❶ Grilled eggplant with sea urchin. The aroma of the grilled eggplant spread faintly in my nostrils and was irresistible! ❷ Steamed rice with natural Ayu, soy sauce-marinated egg, and grilled Ayu flakes. I look forward to this steamed rice every year, and it's incredibly delicious! ❸ Comparison of charcoal-grilled Ayu from Niyodo River in Kochi Prefecture and Takahaya River in Gifu Prefecture, with tade vinegar and Takahaya bone sake. Experience the different flavors of Ayu from different regions. I preferred the ones from Kochi Prefecture. ❹ Steamed abalone with grated taro. ❺ Grilled snapping turtle (from Amakusa), liver? Liver? When I bit into it, it burst in my mouth and was incredibly delicious. ❻ Nanbanzuke of natural Yamame from Kawabe River in Kumamoto Prefecture. It doesn't have as much character as Ayu, but this Yamame was a big hit. It had an indescribably rich flavor. ❼ Charcoal-grilled natural Ayu from Gifu Prefecture. The Ayu was quite large, so the head and bones were removed before serving. It was a shame that it didn't have the head and liver, but the flesh was tender. The liver soy sauce was also incredibly delicious! It was amazing with vinegar citrus. ❽ Turnip cooked in snapping turtle broth, snapping turtle jelly, and tsurumurasaki. ❾ Charcoal-grilled cultured eel from Lake Hamana. The unique way of grilling, which you can't experience at an eel restaurant, especially made the texture of the skin exquisite. ➓ Wild boar hot pot with the best wild boar broth. 11. Rice with natural mushrooms and fresh ginkgo nuts. I was hoping for Ayu rice, but it didn't come out, which was disappointing. However, the broth from the mushrooms was incredibly delicious! 12. Handmade soba. 13. Kuzu cutting with tea black honey was insanely delicious! It was on par with a high-class sweet shop.

On this day, my wife and I visited our regular spot, Tadenoha, for a weekend lunch. It's an amazing restaurant that helped me overcome my dislike for game meat. The hospitality is outstanding, as the staff even called me the day before to apologize for the delay in serving domestic matsutake mushrooms due to the extended summer. The head chef, Kotetsu Ozaki, was as cool as ever, diligently cooking in front of the fire. The meal was exceptionally luxurious and satisfying, leaving us completely full and skipping dinner. The dishes included chilled soba made with softshell turtle broth, fresh ayu sashimi, grilled ayu with no bitterness, savory chawanmushi with nori, flavorful grilled softshell turtle, crispy red okra and dancing shimeji tempura, eel grilled in a bamboo tube from Lake Hamana, tender mallard duck from Kagoshima, wild boar with mustard, a hearty bear mushroom hot pot, and a delicious rice dish with ginkgo nuts and mushrooms. The meal ended with a delightful soba noodles and matcha tea. Despite the absence of matsutake mushrooms, the meal was incredibly satisfying in terms of both quality and quantity.

Indulgent lunch on a Saturday afternoon. Always delicious whenever I go, I love it. Whether it's ayu, suppon, or duck, everything tastes delicious with the use of fresh leaves, so there's no need to go to other restaurants. Even the soba at the end, I always think this, but I believe it's much tastier than other soba shops around. Once again, I was able to enjoy delicious seasonal ingredients. Very satisfied. Thank you for the feast. I will visit again.

It's Friday night. I'm in Gaienmae. Tonight, after about five months, I visited "Tadenoha" here. I had made a reservation once during that time, but unfortunately had to skip it because I couldn't make it on time. It's already late August... I wondered what kind of fish they would serve, excitedly walking towards Nishi-Azabu on Gaien Nishi Street. When I arrived ten minutes before my reservation, half of the seats were already taken. It seems like everyone is a bit distracted, huh? As I sat at the counter, I noticed a different atmosphere. Oh, that's right, the girl I imagined to look like Asano Naoya serving drinks had taken off her mask! "Long time no see, is your back feeling better?" she said with a slightly worried smile. While poking the charcoal, the owner Mr. Kotori also gave a kind look. "Yes, my back is completely healed now. But it wasn't just a muscle strain, it was a hernia," I replied. "Oh, that must have been tough," said Mr. Kotori. "I was worried because the chairs don't have backrests. But I'm glad. Shall we drink tonight too?" she said. Oh, how heartwarming! It's a story from five months ago! To receive such thoughtful consideration right after entering the restaurant, I was truly moved. The restaurant not only excels in its cuisine but also in its human touch, making it a truly pleasant experience. Now, onto the main topic. Here's what we had. Each dish is described in the photo section for your enjoyment. And thank you for the wonderful meal. If I were to describe this place in one word, it would be sincere! They face natural ingredients with sincerity, without unnecessary chatter. They are approachable, answer questions politely, and prioritize customer satisfaction. It feels good. Indeed, a restaurant is all about the people. The course has increased in price, as is the general trend. But I believe the value for money is high because I left extremely satisfied. As I sat at the counter, a super-sized ayu fish was already being slowly cooked over the charcoal fire. It's so big that it's taking its time to cook properly. As the natural ayu fish from the Kawabe River heats up, a fragrant aroma akin to burnt green grass begins to waft, gently caressing the rough edges of my heart like a sea otter. Drawing a connection to Kumamoto, let's say it's reminiscent of the scent of Sosanri grass. With this rich grassy aroma, I sipped on Ebisu's sake. Ah, delightful. Tonight's good fortune is practically guaranteed. - Cold Somen Noodles: Softshell Turtle Broth - Ume-Ni (Plum Simmered Dish): Natural Ayu Fish - Charcoal Grilled: - Ayu Fish: Kawabe River, Natural - Bone Sake: Takahaya - Chawanmushi (Steamed Egg Custard): Matsutake Mushroom, Natural - Charcoal Grilled: - Softshell Turtle: Served with Liver - Oumi Yamatonbimai: Tempura - Charcoal Grilled: - Yama-ame (Mountain Woman Fish): Kawabe River, Natural - Grilled Dish: - Eggplant and Okra: Tataki - Charcoal Grilled: - Eel: Hamamatsu, Tube Grilled, Boneless - Nabe (Hot Pot): - Wild Boar, Asiatic Black Bear, Mushrooms, Shimeji, Burdock, and others - Takikomi Gohan (Mixed Rice): - Grilled Ayu Fish - Mori Soba (Cold Soba Noodles) - Kuzukiri (Kudzu Starch Jelly) - Drinks: - Ebisu: Draft Beer - Takaragane: Junmai, Hiroshima - Bunkajin: Dry Junmai, Kochi - Shiragiku: Zanshin, Special Junmai, Omachi, Kochi - Kikuhime: Tsurunomai, Yamahai Junmai, Ishikawa - Chita: On the Rocks

I am very grateful to have been invited by an acquaintance to this restaurant, which is difficult to make a reservation at. They only have counter seats, and in the center, they were beautifully grilling sweetfish over charcoal. I couldn't explain each dish in detail, so I asked for photos. The first dish was sweetfish, and the second dish had the sweetfish grilled thoroughly, so much so that you could eat it all the way to the head. It's not good to compare, but it's like a restaurant close to Yagiya in Tokyo. It seems that the offerings change depending on the season. A restaurant that makes you want to conquer it by refraining from drinking daily.

Located a 4-minute walk from Gaienmae Station, I visited Tadenoha. Tadenoha, which opened in 2017, is a restaurant where Chef Kosei Kotsubo, who trained at Yoshihana in Uenomae for about 3 and a half years and Asano in Azabudai for about 4 years, opened a new restaurant in Nishi-Azabu called Matagi, focusing on ayu and game caught by Kotsubo's father due to his feelings for his hometown of Kumamoto. The restaurant is situated on the second floor of a building along Gaien Nishi Street, surrounded by famous sushi restaurants and lively Italian eateries. The interior features a counter seating arrangement around an irori fireplace, accommodating around 12-13 seats. The course menu is omakase only for ¥25,000. On this particular day, I was invited to a special seat by an acquaintance due to it being the ayu season. Below are the dishes and impressions from that day. The skilled use of the irori fireplace was artistic, and the dishes that showcased the ingredients were all delicious, with the natural ayu being particularly impressive for its plump and flavorful meat. The snapping turtle was also noteworthy for its juicy and delicious taste that made you want to savor it. Tadenoha offers a unique dining experience where you can enjoy seasonal ingredients woven by nature dynamically. I look forward to my next visit. Thank you for the wonderful meal.

The simmered eggplant with sea urchin was delicious with just the right amount of bitterness. The boneless ayu was truly amazing, like a dish from the gods. The charcoal-grilled softshell turtle was fantastic, perfectly cooked. The charcoal-grilled eel had heavenly flavors, crispy on the outside and tender inside. I think it's one of the best eels in Tokyo. The wild mushroom clay pot rice was also exquisite.

I came to "Tadenoha" in Minami Aoyama for lunch. When it comes to summer at Tadenoha, it's all about "natural ayu"♪ I made a reservation aiming for that, but it was quite a fierce battle (⌒-⌒; ) Bathed in sunlight and sweat from Gaienmae Station, I arrived at the restaurant about 10 minutes early, and thankfully the door was already open so I could enter. I felt relieved by the coolness inside the restaurant, and in the sunken hearth located almost in the middle of the restaurant, charcoal was burning and ayu was being grilled. By starting to grill the ayu before customers arrive, you can eat it from head to tail. The time when the most charcoal is used throughout the year is summer! I heard from the owner, Kotori-san, that it takes that much time to grill the ayu. The start time was 12:30, and what's interesting here is that the time of the person who made the first reservation for that day determines the start time. Everyone gathered around the sunken hearth, and it was finally time to start. First, a sip of ROCOCO Tokyo WHITE♪※ Brief impressions are posted in the photos.◆ Softshell turtle soup◆ Natural ayu steamed rice◆ Two Gifu Prefecture Takahara River natural ayu charcoal-grilled, cucumber salt-rubbed, tade vinegar◆ Takahaya bone sake◆ Steamed abalone (from Katsuura) with tsukune potato◆ Softshell turtle (from Amakusa) charcoal-grilled◆ Pickled mountain trout from Kawabe River, Kumamoto Prefecture◆ Charcoal-grilled natural ayu from Kawabe River, Kumamoto Prefecture (head removed)◆ Kamo eggplant charcoal-grilled◆ Cultivated eel from Hamanako, Shizuoka Prefecture charcoal-grilled◆ Wild boar hot pot◆ Ayu mixed rice◆ Finale of Kotori-san's hand-cut soba◆ Freshly made kuzu cut◆ Kotori-san's brewed tea2 and a half hours from the start, this is truly a day to forget about time. Kotori-san's perfect cooking of ingredients is truly the work of a master, adjusting the placement on the sunken hearth according to the degree of doneness, ensuring the heat is evenly distributed. The enjoyment at Tadenoha is also in watching everyone's reactions when they eat. Each person's reaction is different, but the meaning behind it is the same for everyone. Delicious! Everyone has different reactions, right? I enjoyed watching people while savoring the dishes. I had many delicious dishes. I was especially impressed to receive three large natural ayu. I'm really glad I got this seat d(^_^o) Next time, I'm looking forward to game meat after the hunting season opens♪ I always appreciate Kotori-san and Hitomi-san. See you again. It was delicious♪ Thank you for the feast♪( ´θ｀)ノ

Saturday lunch. Even though it was lunch, the course was the same as dinner, so we took our time for about two and a half hours. This time it was a parade of river fish. It's so blissful to be able to enjoy so many delicious fish varieties. Lately, I've been feeling a bit weak due to summer fatigue, so I was delighted with the ingredients. I ate so much fish liver, it felt like I had a lot. I've recently been hooked on grilled soft-shelled turtle. The meat has a perfect texture, it's light yet satisfying. It's truly exquisite. I'm looking forward to my next reservation. Thank you for the wonderful meal.

The summer leaves at Tateno are amazing~ヽ(=´▽`=)ﾉ The best time to enjoy both ayu and yamame! Unfortunately, I was charging my phone so I don't have photos from the first half...Ω＼ζ°)ﾁｰﾝ The salt-grilled ayu is served with two fish per person! The ayu rice at the end was delicious too~(๑´ڡ`๑) The classic dishes of suppon and eel log grill were also tasty♡ Cooking them vertically over charcoal in the robatayaki style is really impressive. I'll have to remember to make a reservation for next summer early next year...reservations for next summer start in the fall, so I shouldn't forget.

I finally got to enjoy a seasonal meal of river fish and game meat in the best atmosphere, surrounded by the long-awaited tateno-ha irori. The dishes included: 1. Softshell turtle soup 2. Steamed sweetfish rice 3. Takahaya's bone sake 4. Steamed abalone with grated yam 5. Sweetfish from the Niyodo River, Kochi Prefecture 6. Softshell turtle loin and limbs 7. Sweetfish in Nanban-zuke style from the Kawabe River, Kumamoto Prefecture 8. Grilled sweetfish 9. Kamo eggplant 10. Eel from Hamamatsu 11. Wild boar hot pot 12. Steamed sweetfish rice 13. Buckwheat noodles 14. Matcha and sweet mountain pepper also deserve praise.

When I visited for lunch for the first time last month, it exceeded my expectations, so I made a reservation for the next time on the spot. However, there was no availability until the end of the year, so I thought, "Oh, I won't be able to eat ayu." But I couldn't give up, and I logged into the online system that accepts reservations if there are cancellations at the scheduled reservation start time, and managed to secure two seats by trying without giving up despite the difficult connection! It was worth the effort to make the reservation, and I was very satisfied this time as well. The grilled salted ayu was excellent, and the charcoal-grilled softshell turtle I tried for the first time was cooked to perfection, as were the eel with crispy skin and juicy flesh. The rice and soba noodles at the end were also really delicious, and even though I was full, I ended up eating them. I deeply felt that it was a truly unique restaurant where the fisherman's parents catch the ayu and their son cooks it in the best possible way.

It's very enjoyable to see the restaurant change its atmosphere completely with each season. Although prices have gone up and it's harder to make a reservation compared to when it first opened, considering the quality, it doesn't feel overpriced. The friendly customer service adds just the right touch, making it feel comfortable and inviting.

Today I had lunch at "Tadenoha," a place I've already become a big fan of. During this season, they don't have game meat available, so they offer a simplified lunch course focused on soba noodles. Despite being a simplified version, this lunch course is very popular, and that's what I came for this time. It includes an appetizer, bear hot pot, tempura, and soba noodles, with a very simple yet delicious lineup. Each dish was incredibly tasty, and the pace of the course was quick, taking about an hour in total. The price was also more affordable than usual, allowing you to enjoy the essence of this place swiftly. The variety of mountain vegetables in the appetizer was impressive, with 11 different kinds each prepared uniquely. The bear hot pot, although likely frozen due to the season, had a fantastic texture and quality fat. The tempura featured seven types of mountain vegetables, each perfectly fried to maintain their freshness and texture. The highlight was the finely cut soba noodles served with the tempura, which were fresh and flavorful. The soba broth was also exquisite, allowing for various ways to enjoy it. Overall, it was a delightful and satisfying lunch experience, and I look forward to returning in the fall when they have meat available again. Delicious meal! Thank you!

I had the May lunch soba course ♫ Starting at 11:30, first came the mountain vegetable plate with warabi, koshiabura, itadori, hotaruika, fukinoto, shido, onna, aiko, charabuki, hamabo, kogomi, and new shoots of akebi (some names may be wrong). The Tsukinowag shabu-shabu with the fragrance of sansho pepper was delicious, and I tried Tsukinowaguma for the first time. The tempura of mountain vegetables was delicious too. The soba here has a good aroma and texture, and you can get seconds for an additional charge. Lastly, I enjoyed the sakura shrimp and fukinoto tempura, savoring the taste of spring ♫ Looking forward to visiting again!

I finally managed to make a reservation and arrived at the restaurant a little before 11:30 (10 minutes early with 4 people). Today, we had the lunch course with mountain vegetables and soba. First, I had Chita highball. The smile of the female owner (or a female staff member who seemed like the owner) was so lovely, and it made newcomers feel at ease. At 11:35, the course started with a variety of about 10 mountain vegetable appetizers. Each one had a delightful bitterness, sweetness, and umami. Wonderful appetizers. After carefully reading the drink menu, I ordered sake. Then came the eagerly awaited shabu-shabu of mountain pepper and moon bear. I had the same combination in Toyama, but here in Omotesando, with plenty of mountain pepper... so delicious. Next was the mountain vegetable tempura. The crispy taro sprouts were refreshing. I had two pieces of my favorite Koshiabura. Then came the bamboo shoots, and the soba arrived. This soba had a wonderful sweetness and aroma. I finished it in no time. As soon as the head chef said, "You can have seconds," I raised my hand and requested another serving. I tried the first Harigiri new shoots, which tasted like myoga, and the sweet sakura shrimp tempura. Despite being all about mountain vegetables, the sweetness and freshness left a lasting impression rather than the bitterness. I requested a third serving of soba and a second serving of sake to go with the tempura. I enjoyed the mountain vegetables, soba, and sake until the last minute, paid the bill, and made a reservation for next time. I want to visit regularly... I sent a thank-you message to a friend who recommended this place as I headed home.

First visit. Until May 20th, only limited lunch courses were available, so I enjoyed the "Mountain Vegetable and Soba Lunch Course (with Moon Bear and Flower Sansho Shabu-Shabu)." The first dish was a platter of 10 types of mountain vegetables. Each had its own unique bitterness and sweetness, as well as different cooking methods and textures, so I never got bored and enjoyed it until the end. I was impressed that mountain vegetables alone could be so enjoyable right from the start. The Moon Bear and Flower Sansho Shabu-Shabu that came next was only a small bite, but it was tender and easy to eat. After that, it was all about the mountain vegetable tempura, which was fried to perfection and served one after another, so I devoured them all. The soba was delicious too, I wanted seconds! I can't wait for the course dinner I reserved for in six months!

This place, with a main focus on robatayaki, is recommended for when they have a variety of fish and game available. I was very excited as a big fan of game meat! The red plate appetizers featured many unfamiliar mountain vegetables! The flavors of the mountain vegetables are strong. I particularly loved the grilled duck and tempura of wild vegetables. The chopped eel and lightly grilled venison with red miso soup were delicious. The strawberry daifuku at the end was irresistible. The owner performed a tea ceremony with a kettle like a bumbuku tea kettle. I haven't seen a tea ceremony in a long time. It was elegant. It seems like it would be difficult to get a reservation during game season. The drinks are reasonably priced, and the service is very attentive. I would like to visit again when the mountain fish are in season. The atmosphere in the restaurant is nice, but the lack of backrests made it a bit uncomfortable. Thank you for the wonderful meal! I was impressed!

I made a reservation during the early season of mountain vegetables, but I got a little overwhelmed by the variety of mountain vegetables (laughs). The appetizer platter was all mountain vegetables! There were so many bitter ones... The tempura was also full of mountain vegetables. It's all subjective when it comes to ingredients, so it can't be helped (´・ω・｀). Maybe the first mountain vegetable dish of the year was still too elegant. But you can't eat it anywhere else in Tokyo, so I'm satisfiedヽ(=´▽`=)ﾉ As usual, the softshell turtle and eel were delicious~ (๑´ڡ`๑) Even with the same charcoal grilling, the difference in oil drip between the flat grill and the hearth is noticeable! Delicious (ﾟдﾟ) umami~ The main bear hot pot and the clay pot rice were both rich in fragrant Japanese pepper ♡ I'm looking forward to my favorite season from now on (*´ｪ`*)

I went to "Tadenoha," a famous restaurant known for its robatayaki and difficult reservations. It is located on the 2nd floor of a mixed-use building on Gaien Nishi Street, just off Gaienmae Station. The counter surrounds the robata in a horseshoe shape, allowing you to see the ingredients being grilled, which whets your appetite. The course menu that day focused on spring mountain vegetables. Starting with an appetizer platter, we enjoyed rare mountain vegetables such as yomena, shaku, and shidoke, with a strong aroma and flavor but almost no bitterness or astringency. Next was the grilled yamame, with tender and delicious flesh. Then, we had grilled softshell turtle, which had a chicken-like umami flavor with a gelatinous softness—delicious! After tempura mountain vegetables, we had eel grilled on the robata, cooked to perfection, tender, and flavorful. Then came the venison after bamboo shoots. Finally, we had rice and soba, but before that, we were served miso soup with bear meat, surprisingly tasty! The bear meat was tender, without any unpleasant odor, and paired well with the white miso. It was so delicious that we asked for seconds. It was a very enjoyable restaurant where rare ingredients are cooked in front of you! Every dish was delicious! "Nature is the best. We received the power of the mountains." ★Gyutan Jiro Oni Recommended Restaurant★

On this day, I started with a platter of my favorite assorted mountain vegetables. Each one was a different type of mountain vegetable with subtle seasoning that didn't overpower the natural flavors. The salt-grilled mountain trout was so tender and delicious, you have to eat it by holding the head and tail with your hands and biting into it from the back. The softshell turtle rice porridge had a gentle flavor that felt good for the body. My lips started to stick together as I ate it. 😄 Next came the charcoal-grilled softshell turtle, which had a firm and elastic texture with no unpleasant taste, making you want to keep eating. Then, there were four types of seasonal mountain vegetable tempura, which were probably tastier than those from a tempura specialty shop. They were perfectly crispy without being greasy. The grilled eel had tender flesh and crispy skin, and it tasted delicious with the sweet sauce. The bamboo shoots had a fragrant aroma from being grilled with the skin on since we entered the restaurant, bringing out the maximum flavor of the bamboo shoots. The Ezo deer fillet had a perfect firmness and juiciness, with a lean and flavorful taste. It was truly delicious. The miso soup contained bear meat tendons and various mushrooms, served piping hot. It had an appetizing aroma of garlic. The rice dish at the end contained mountain vegetables and bamboo shoots, which we enjoyed while savoring the aroma. The last soba noodles were delicately delicious as always, simple yet consistently impressive. The dessert was strawberry daifuku and green tea, flawlessly ending the meal. Everything was truly delicious, and I am completely satisfied. Thank you for the feast.