During the period from December 15, 2022, to February 15, 2023, the theme was "Maximize the Crab Flavor - Highlighting the Ingredients! Course Structure to Convey the Deliciousness of Crab!" Starting with "Stuzzichino" featuring chips of cherry shrimp from Numazu with a smooth smoked almond cream from Sicily, topped with caviar for a delightful harmony of aromas and flavors. Followed by "Latte di pesce" presenting cod milt and lotus root cake infused with bonito broth, offering a creamy texture and savory aroma. Then, "Cappuccino di Carbonara" served a carbonara capuccino-style with duck from Aomori, guanciale (cured pork cheek), and sweet potatoes from Ishikawa. This was paired with "Barbera d'Asti Ai Suma Braida" wine, complementing the flavors perfectly. The meal continued with "Rapa," an Italian-style hot pot with turnips from Ishikawa, and "Tagliolini di conchiglia," homemade pasta with Hokkaido shellfish. Lastly, "Acqua pazza" presented grilled Alfonsino fish from Hokkaido in a clear broth infused with clam and dried tomato flavors. The dishes were paired with wines such as "Giulio Ferrari Riserva del Fondatore," "Torre Fornello Una Malvasia Colli Piacentini," "Woodyfarm&Winery Albarino," and "Friuli Colli Orientali - Friulano." Finally, the meal concluded with "Filetto di Manzo," charcoal-grilled Yamagata beef fillet served with a tangy mustard sauce.

I've been here several times and always enjoyed fantastic meals, but this time they really outdid themselves. They have a new concept where they create dishes based on a theme every two months, and this time it was "Vacation." The dishes were inspired by vacations both domestic and abroad, and the quality of each dish was truly impressive. Especially the "Hokkaido Nagawamupu Shellfish/Home-made Tagliolini" was beyond amazing... Can't wait for the autumn menu.

It's been a while since I visited Wajo-san's place, and I'm extremely satisfied! Each time, there are various themes that take us on a journey through different worlds. Today, there was a hint of tropical music and the decor of the restaurant had a slight tropical vibe. Some dishes even made me feel like I was in Hawaii! The highlight for me today was definitely the clam talialate, boiled for just 2 seconds and then tossed in sauce for 4 minutes! The tomato pasta and octopus pasta that followed were also delicious. But in the end, the pasta was the real star of the show!

WAJO's dish in June was delicious! Thank you for the treat! ✨ #ColdCapelliniWithSquid #Squid #Capellini #BlackAbalone #SakuraShrimp #Caviar #ShrimpChips #FavaBeans #Gnocchi #Bolognese #TurbanShell #Tagliorini #ShimaneBeef #Mango #Ravioli

Visited a pasta course event this time, where pasta was used generously from start to finish. With various types of pasta, I got to experience different textures every time. It made me rediscover the charm of pasta! Thank you for the meal!

I revisited WAJO, an Italian restaurant in Daikanyama, where the dishes change about every two months. This time, they offered a pasta course featuring seven different types of pasta. It was a delight for pasta enthusiasts. They also provided plenty of wine pairings, making the dining experience enjoyable. Looking forward to the next visit!

New restaurant. Affiliated with Mr. Hasegawa Minoru. The cuisine was very delicious and delicate. The menu changes monthly, so you can enjoy it every month. Since it's still new, it's recommended to try it while reservations are easy to get. This time, we had pizza and the tasting course.

I was invited by a friend and visited for the first time! Excitingly, it was a Gout Festival! The main highlight was pizza where you could choose your own toppings. I loaded it up with lots of my favorites! It was delicious from start to finish. Thank you very much!!! 😋

Second visit today's course ~Stuzzichino ~Numazu cherry shrimp/Capya/Sicilian almonds→Mouthful of rich flavors.~ Abalone ~Kyoto Maizuru black abalone→Lightly fried abalone, incredibly tender. The sauce has a slight acidity, making the dish appetizing. Excited for the upcoming dishes~Cerva allaTopinambur ~Hokkaido Shiranuka Town Ezo deer and Jerusalem artichoke→Ezo deer meat hidden in Jerusalem artichoke chips, mixing everything creates an exceptional taste.~Acqua pazza ~Genkai-nada sweet sea bream→Sweet sea bream and fava beans in a broth packed with seafood flavor. The texture of the scales and the rich sea bream are outstanding.~Tagliolini di Conchiglia ~Hokkaido Nagaumabe shellfish/homemade Tagliolini→I love pasta, especially Tagliolini. The texture of the shellfish and the sauce is incredibly delicious.~PIZZA~→Choose your toppings freely. Margherita base with bacon, fava beans, potatoes, and a bit of Gorgonzola. Delightful when baked.~Sorbetto ~Ehime Setoka→Refreshing break with Ehime Setoka fruit and jelly.~Filetto di Manzo ~Yamagata beef fillet→The main dish is the fillet. Cut generously, not greasy, and very tender. Can eat endlessly.~Paella ~Gout Donburi (Salmon roe, sea urchin, fugu shirako)→Here it is. Fugu shirako skewered and charcoal-grilled before being mixed with salmon roe and sea urchin. Incredibly delicious, thank you for the feast.

First visit since WAJO became new! The new chef seems to offer Italian cuisine according to the theme. When I went, it was crab! The signature dish was as good as ever. The sommelier neatly paired the wine. This time, I'll enjoy a post-dinner drink too. Maybe I'll try going again in the fall.

Located about a 5-minute walk from Daikanyama Station, this restaurant is part of the Hasegawa Minoru Group, which has several outlets in Tokyo, each with a different theme. I visited after hearing that they had changed chefs. Here's what I had: - Stuzzichino: Chips made of pond cherry shrimp topped with almond cream and caviar. The combination of flavors was delightful. - Latte di pesce: Cod milt and lotus root cake soaked in bonito broth. The seasoning was exquisite and delicious. - Cappuccino di Carbonara: A unique combination of carbonara and cappuccino with duck from Iwate and silk sweet potatoes. It was unexpected but interesting. - Rapa: Turnip Italian-style oden with scallop mousse and local chicken consommé from Ishikawa Prefecture. - Tagliolini di Conchiglia: Specialty dish with long-neck clams from Choumanbe, Hokkaido, served with homemade tagliolini. - Acqua pazza: Fishing off the coast of Abashiri, Hokkaido, with Naples' traditional dish, infused with dashi and dried tomatoes. - Filetto di Manzo: Charcoal-grilled Yamagata beef fillet with king oyster mushrooms and grain mustard sauce. Incredibly tender and delicious. - Sorbetto: Fresh citrus sorbet from Ehime with lime gelato. - Granchio: Echizen crab served as is, wonderfully fresh and firm. - Risotto con Granchio: Echizen crab and Genovese risotto, a rare combination. - An extra dish of Anolotti stuffed with cheese fondue. It was so delicious that I wanted more. - Latte all’s fragola: Strawberry milk with "chiotome" strawberries, milk gelato solidified with liquid nitrogen. - Monte Bianco: Mont Blanc with aged chestnuts, mascarpone ice cream, Nashi pear, and cassis granite. - Choux cream with orange and white chocolate macaron. Overall, every dish showcased the flavor of its ingredients beautifully. Personally, I particularly enjoyed the Anolotti. The service, led by Manager Fukuda, was impeccable and made for a delightful experience. The ambiance is perfect for special occasions like anniversaries or business entertainment. I would definitely revisit if given the chance.

I visited WAJO in Daikanyama for the first time during regular business hours, as opposed to attending an event hosted by the Hasegawa Minoru Group like my previous visit. It seems WAJO isn't widely known yet, but within the Hasegawa Minoru Group, it's relatively easy to get a reservation. Thanks to a friend knowledgeable about wine, I learned a lot and even as a wine novice, I had a great time. This time, the main dish was snow crab, but the risotto was outstanding. As a bonus, the ravioli they made for us, paired with white truffle, was incredible. It's a pity that they'll be switching to pizza for the next two months. It's better to go now while reservations are still available. #wajo #DaikanyamaGourmet

Recently, for a group celebration of a friend's birthday, I found myself unable to finish a French course meal, perhaps due to my age. However, I didn't want something heavy like Japanese cuisine. Instead, I was delighted by the creative and delicious Italian dishes. The staff, all young and vibrant, provided pleasant explanations of the dishes and drinks. While it might seem a bit intimidating for someone like me from Kabukicho, it's an ideal spot for a stylish date night!

The theater-style presentation combined with the seamless execution of each dish is remarkable. The chef's explanations make everything taste even better. And the focaccia baked on the spot is incredibly delicious. I had four servings, lol. ~Today's Tasting Menu~ ~ Stuzzichino ~ Numazu Cherry Shrimp / Caviar / Sicilian Almonds → Incredibly rich ~ Latte di pesce ~ Cod milt and Lotus Root Cake → The lotus root chips are excellent ~ Cappuccino di Carbonara ~ Carbonara Cappuccino → Perfect creaminess ~ Rapa ~ Turnip from Noto Kouno Farm, Ishikawa Prefecture ~ Tagliolini di Conchiglia ~ Hokkaido Nagamombetsu Clam / Homemade Tagliolini → Love the clams and tagliolini ~ Acqua pazza ~ Hokkaido Abashiri-caught "Ship-Nerve-Bound Kinmedai" → Kinmedai has great fat, and the broth is delicious ~ Filetto di Manzo ~ Beef Fillet → Incredibly tender ~ Sorbetto ~ Ehime Red Madonna Strawberry ~ Granchio ~ Echizen Crab → Live snow crab cooked on the spot. Everyone gets to enjoy the legs ~ Risotto con Granchio ~ Echizen Crab and Genovese Risotto → Exquisite. No words to describe ~ Latte alla fragola ~ Strawberry Milk ~ Monte Bianco ~ Mont Blanc → Specialty pastry chef's Mont Blanc variation. Japanese chestnuts are superb. WAJO Chef. Endou

The meat is exquisite. Truly delicious. The ventilation may be poor, and the smoke might be bothersome. It affects the sense of smell more than the taste. It's a shame for such tasty food. If the price difference is 10,000 to 20,000 yen, it would be a 5-star rating. If you don't mind the ventilation, it's worth considering. On a price basis, it's in the 3-star range.

Collaboration dinner with Wajo and Mr. Akira, the dishes served included: ◯Caviar, almonds, sakura shrimp, shrimp crackers ◯Black abalone, mako-mushrooms ◯Fried chicken ◯Chilled pasta with matsutake mushrooms ✨ ◯Monkfish liver, pig trotters ◯Assorted cheeses with prosciutto ◯Tagliolini pasta ◯Alfonsino fish ◯Red sea urchin, salmon roe, rice ✨ ◯Mushroom porcini pasta ◯Shiraoi beef ◯Dessert ◯Wine pairing ✨ Thank you for the feast!

Collaborative dinner with Wajo and Hasegawa Minoru Labo at Daikanyama!✨✨It was wonderful being able to enjoy it while watching them cook in the open kitchen!! Handmade taliolini with fresh clams ❤️ It was an exhilarating taliolini after a long time!! So delicious! It was so tasty that I slurped it up 😂 Only abalone and makomo ❤️ Gratin of Oyama chicken and potatoes ❤️ Croquette of managatsuo and pork trotters ❤️ Yonezawa beef fillet ❤️ Pasta with porcini and various mushroom powders ❤️ I also had sea urchin and salmon roe rice bowl cooked in chicken broth that was dehydrated once and then rehydrated in chicken broth for the first time! The tiramisu dessert was also incredibly delicious. Since the ingredients for the taliolini change with the seasons, I definitely want to go back and try it again!

I revisited a restaurant that I enjoyed before because they were doing a collaboration event. It was a dinner collaboration between Wajo and Rang. I went with some gourmet friends, and they seemed to really enjoy it, which made me happy. The staff remembered me, perhaps from celebrating my birthday there before, and I was impressed by their memory and customer service skills.

Once seated, the chef begins by introducing the ingredients before starting the cooking process. This creates an anticipation and excitement about the upcoming dishes. The course starts with a greeting from the manager, Mr. Fukuda, and an introduction to the chef, adding to the excitement of the live cooking experience. The menu for today's course is as follows: 1. A dish of rich shrimp senbei topped with smoked almond cream and caviar. The flavors are so delicious that one might feel overwhelmed from the very first bite. 2. Abalone, steamed for about 4 hours in abalone broth, coated with rice flour and fried until crispy. The sauce, extracted from the green liver only, adds a beautiful color. The dish is a delight for abalone lovers, with a rich taste and a satisfying depth of flavor. 3. Bagna Cauda - a steak of thick and juicy eggplant topped with karasumi (bottarga) and generously coated with Bagna Cauda sauce. The sauce is so delicious that one might be tempted to clean the plate, known as "scarpeta," a less refined but instinctive way to savor every bit of the sauce. 4. Focaccia - Bread dough crushed in front of you, drizzled with rosemary olive oil, and baked until crispy outside and chewy inside. The temptation to ask for seconds is strong, but considering the entire course, it requires careful consideration of one's stomach capacity. 5. Grilled five-flavor striped horse mackerel and pig trotter croquette with truffle sauce. A dish that allows you to savor umami, bitterness, acidity, sweetness, and saltiness all at once. Combining all the ingredients in one bite enhances the overall experience. 6. Piadina - Mozzarella cheese, watercress, prosciutto, and three types of cheese sandwiched between tortilla-like skins. A light snack for locals but made extraordinary with the inclusion of the finest prosciutto, making it a delightful experience. 7. Tsubugai (whelk) Tagliolini - Flat pasta with generous portions of whelk. The Tariolini pasta, combined with a broth-infused sauce, creates a delicious dish. 8. Acqua Pazza - Unlike the traditional fish stew, this Acqua Pazza features charcoal-grilled kinki (thornhead fish) immersed in a transparent soup concentrated with umami. The grilled Man'yoji chili pepper on top adds complexity to the simple yet flavorful dish. 9. Palate Cleanser - Grapefruit and basil granita. 10. North Satsuma Beef Fillet - North Satsuma beef, known for its strong umami, with a perfect sear. Served with a gratin of zucchini and tomato with herb-infused breadcrumbs, providing another delicious element to the meal. 11. Finale - A spaghetti dish with tomato and mozzarella, allowing a simple yet satisfying end to the course. Despite a full stomach, it is irresistible. 12. Peach Dessert - The first dessert includes caramelized peaches, peach and vinegar ice cream, and yogurt powder.

I visited for the first time on a weekday evening. It was my first time experiencing the Nagasawa Minoru series, so I had high expectations, and I was not disappointed. When my companion mentioned they weren't fond of meat, they immediately changed the main course from beef to sea bream, which impressed me with their thoughtfulness and responsiveness. The dishes, from the main beef course to the appetizers and pasta, were delicious, and the freshly baked focaccia right in front of us was also very tasty. I opted for wine pairing, and each glass was chosen to complement the dish, refreshing and easy to drink. Overall, I felt it was one of the top three Italian restaurants I've visited so far.

I visited "WAJO," located in Minato Ward, Tokyo. It's situated about a 3-minute walk from Daikanyama Station on the Tokyu Toyoko Line, in the basement of a building. The interior is sleek and sophisticated, with a counter-style seating arrangement. WAJO, part of the Hasegawa Minoru Group, opened in January 2021 as an innovative Italian restaurant. Chef Kobayakawa, who trained at renowned Italian restaurants like "Casa Perbellini" and "Villa Crespi," and Manager Fukuda, who worked with Hasegawa Minoru, have created a welcoming atmosphere. The dishes I enjoyed there include: Shrimp Senbei with domestic caviar and smoked almond cream, Abalone steamed for about 5 hours in abalone broth, coated in brown rice flour and served with liver sauce, Bagna Cauda with eggplant steak and bottarga on top of Bagna Cauda sauce, Focaccia, Charcoal-grilled five-flavor bonito, pig trotter croquette, and truffle sauce, Piadina with prosciutto, mozzarella, and arugula, served by hand, Taliolini with clam broth perfectly coating homemade noodles, Acqua Pazza with charcoal-grilled golden eye snapper and dried tomatoes, Grapefruit and basil granita as a palate cleanser, Yamagata beef fillet with zucchini and tomato herb breadcrumb bake, Spaghetti with tomato and mozzarella, Caramelized peach with peach and vinegar ice yogurt powder, and Tiramisu. The open kitchen allows guests to watch as dishes are expertly prepared, making the dining experience truly enjoyable. I was impressed by how ingredients transformed into such delightful creations. It was a wonderful culinary experience.