This was my fourth visit to Kadowaki. On this day, the counter was full, so it was my first time dining in a private room. We had: - Two appetizers - Fried blowfish - Sashimi of white truffle and flounder - Matsuba crab sashimi and crab miso sake - Saury shabu-shabu - White truffle rice - Dessert I chose the same course as last time because it was so delicious. The two appetizers and the saury shabu-shabu were new to me and incredibly tasty. The steamed sticky rice appetizer with shrimp and lily root was a perfect match and had me impressed from the first bite. The saury shabu-shabu, dipped in a blend of sesame oil, wasabi, and spicy radish, then enjoyed with vinegar and citrus, had an exquisite balance of flavors. Everything else was also outstanding. Having the white truffle as a final treat at Kadowaki made me happy. I had a delightful time enjoying delicious food, engaging in pleasant conversations with the staff, and having a wonderful time. I will visit again next year. Thank you for the meal.

I am a Tabelog maniac. I travel around Tokyo and Shizuoka to try delicious restaurants nationwide. This time, I decided to dine in a private room. In conclusion, I must say that sitting at the counter is the best! Being able to watch the head chef's sincere efforts while enjoying the food is truly special. This experience is somewhat diminished in a private room. Of course, all the dishes were delicious and showcased the chef's remarkable skills. Next time, I will definitely choose to sit at the counter again! Thank you for the wonderful meal!

The taste was really delicious, especially the matsutake mushroom croquette was delicious. The sweetfish was just the right size and cooked deliciously. I love wrapping ankimo and fish with seaweed. The truffle rice at the end was also delicious. Conversations with Master Toshiya Monowaki are enjoyable.

A 6-seat counter and 3 private rooms kaiseki restaurant in Azabu. It was a 2-star when I visited 9 years ago, but now it has been upgraded to 3 stars. The first seating starts at 5:30 PM, but there was a wait as they were not fully prepared. The previous bar has been turned into a separate private room. The dishes were well-balanced, and I had a truffle rice dish that cannot be ordered for solo diners. Personally, I found the aroma of matsutake and truffle to be strong, but the taste was lacking, reminding me of scatter feed.

Invited by a friend for the first visit. I don't usually go to such high-end restaurants, but decided to join in for a change. The Japanese cuisine was truly delicious... especially the truffle rice left a lasting impression! It seems reservations are hard to come by, but real wealthy people must be dining at such prestigious restaurants like this.

I visited to celebrate our anniversary and enjoyed the ¥42,900 course with Summer truffle and white fish sashimi. The first dish of mochi rice was delicious, showcasing the meticulous Japanese cuisine. The Summer truffle and white fish sashimi was luxurious with ample truffle sprinkled on top. The presentation was beautiful and perfect for the celebration. The rumored truffle rice was shaved by Mr. Monowaki himself and tasted delicious.

This restaurant is needless to say, a consecutive three-star Michelin restaurant. It is quietly located in a corner of Azabu-Juban street. This time, I had the freshly started season of ayu (sweetfish). The pike conger eel (hamo) was also wonderful. The classic sashimi was superb and satisfying in every way.

Recommended by a gourmet, I visited for the first time in January 2023. Seated at the counter, I was greeted by the lively and energetic head chef, Mr. Monowaki. Starting with a selection of sake, the atmosphere was always pleasant. The Japanese dishes, made with high-quality ingredients without hesitation, were all creatively prepared and paired perfectly with the sake, ranking at the highest level. It was a happy evening of drinking under Mr. Monowaki's skillful hands. The prices are on the higher side, but I visit regularly.

I chose a high-end restaurant to celebrate my friend's birthday, where we could have a cake served. The taste itself was very delicious, but due to time constraints, we couldn't even finish the cake and had to leave feeling a bit rushed. I would like to try eating slowly at the counter, but it seems tough if you're not a regular customer.

The atmosphere of the restaurant was very nice, and the owner kindly taught us about the dishes. The taste was definitely delicious as it has a Michelin three-star rating. However, I am not a regular customer, so the service may have been a bit lacking. Overall, I would recommend it as a place worth visiting at least once in your life.

I love the restaurant's tableware! They are all very intricate silverware and special items. The chef is also very chatty and friendly. He is the best chef of kaiseki cuisine I have ever seen in terms of English skills (no problem explaining the dishes at all). It's surprising to have truffles with flounder, isn't it? See you next time! I may not be good at Japanese expressions as a foreigner, sorry.

I love gourmet activities, especially my favorite foods are katsudon, niboshi ramen, aged sushi, 100% buckwheat risotto, pasta, and raw meat dishes. I would be happy if you casually follow my hobby posts as a daily diary of Iwashi cuisine Yamaoka family ⭐️

Originally, we ordered the fugu course, but halfway through we felt like having shark fin, so we added shark fin karaage. It was the right choice. Also, the Kyoto shrimp and crab miso chawanmushi were delicious. The truffle (black) rice... made us laugh.

I am very grateful to the person who took care of me during my business trip to Tokyo and made a reservation for my first visit. I am not particularly interested in Michelin Guide, but this restaurant is one of the 12 establishments listed as three-star in the "Michelin Guide Tokyo 2023". This is my second restaurant visit following "Chazenka". This restaurant is also known as the birthplace of truffle rice! (I don't think there are many restaurants that serve truffle rice to begin with...) I arrived in Tokyo from the day before work and took a train from Shinagawa Station to Azabu-Juban Station! From there, I walked to the restaurant! I arrived a little after 8:00 PM, and the exterior didn't seem too intimidating. Inside the restaurant, I sat at a counter seat for two. I was surprised to see Mr. Monowaki right in front of me at close range. Here is what was served: - Seaweed & kazunoko (herring roe) - Shirako (milt) tofu - Tamagoyaki (rolled omelette), beef tongue, lotus root tempura - Black truffle & flatfish - Taro, abalone, turnip - Sekogani (female snow crab) chawanmushi (savory egg custard) - Nabe (Japanese hot pot) with kue (snakehead fish), burdock root, sesame oil, spicy daikon radish, yuba (tofu skin), seri (Japanese parsley), seigoin daikon (Japanese radish) - Truffle rice - Truffle honey dessert (setoka orange, La France pear) I was impressed by the dishes that seemed to have taken a lot of time to prepare. The nabe service involved Mr. Monowaki himself adding ingredients to the pot right in front of us. I was initially skeptical about truffles in Japanese cuisine, but they surprisingly worked well. The famous truffle rice was delicately flavored to complement the truffles perfectly and was delicious. Despite the small space, there were seemingly more than 10 staff members. Mr. Monowaki, the head chef, worked alone to finish the dishes and gave kind instructions to the staff. The Michelin inspectors must have been impressed by the sight of customers arriving at different times and enjoying various course meals. Currently, the restaurant has a rating of 4.19 on Tabelog.

A famous Japanese restaurant in Azabu-Juban. Personally, I prefer another Japanese restaurant in Juban. I was feeling a little unwell and couldn't finish everything, but I don't think the food is bad. The specialty truffle rice is delicious. It's okay to go there occasionally.

✨Kadowaki✨☆☆☆ Michelin three-star restaurant ☆☆☆ The enchanting 'Truffle Rice' originated here ✨ You can enjoy dishes made with seasonal ingredients! The specialty is the luxurious dish of 【Truffle Rice】 that can be enjoyed in all courses. It's incredibly delicious♪ The aroma is also amazing!!! Every dish is elegant and wonderful, and the service is pleasant, making it a fantastic experience. I wonder when I can visit again... I would like to visit again as a reward for something. ☆ｰｰｰｰｰｰｰｰｰｰｰｰｰｰｰｰｰｰｰｰｰｰｰｰｰｰｰｰｰｰｰｰｰ☆ I would be happy with follows, likes, saves, and comments! Please check out other posts as well for reference ✨ @m_tokyo_gourmet #Azabujuban #AzabujubanGourmet #Kadowaki #Michelin #JapaneseCuisine #Starred #Shirako #Fugu #Truffle #ThreeStars #ShibuyaGourmet #EbisuGourmet #ShinjukuGourmet #GinzaGourmet #RoppongiGourmet #Nishi-AzabuGourmet #OmotesandoGourmet #TokyoGourmet #Date #GirlsNightOut #StylishDinner #AnniversaryDinner #AnniversaryDate #LuxuryRestaurant #RewardDinner #foodie #tokyo #japanesefood

Delicious dishes no matter what you order. They have private rooms that can accommodate up to 4 people. The staff are all very friendly. I paired wine with Japanese cuisine and it was delicious. The truffle used here is incredibly luxurious, and the seasonal chawanmushi is exquisite.

When it comes to ultra-luxurious Japanese cuisine in Minato Ward, this place is a must-visit. It feels like they are moving towards a more classical style from their once innovative Japanese cuisine. The customer traffic here, including inbound visitors, is like a domestic version of the Big Mac Index. While it was not commonly heard of in recent years, there are now more people wandering around this area. They offer a variety of optional menu items using expensive ingredients, but the deep-fried sea cucumber I tried for the first time had too much oil. It seems that there are few people who go there on their own dime, rather than for business receipts or entertaining purposes, as Japanese people.

My first experience trying softshell turtle cuisine. I had been avoiding it due to a slightly scary image, but I wanted to try something delicious if I was going to eat it, so I went to the Michelin 3-star restaurant Kawaki. There are various course options available, but this time I ordered the "Seasonal Chef's Choice Course + Softshell Turtle and Matsutake Mushroom Hot Pot." From the meticulous work viewed from the counter to the hot pot, truffle rice, and dessert served at the end, it was a perfect course.

I visited Azabu Kawaki for the first time. It's a famous restaurant, isn't it! This time, I ordered the "Seasonal Course including Conger Eel and Matsutake Mushroom Hot Pot." The sashimi of flounder wrapped with ankimo (monkfish liver) and seaweed was very delicious. The hot pot with conger eel and matsutake mushroom was also tasty, I drank all the broth. When it comes to Azabu Kawaki, you must try the truffle rice, which was also really delicious. I was truly impressed by this famous restaurant. Thank you for the wonderful meal.