Valentine's Day dining options were French, Italian, and various other restaurants, but when we added Turkish cuisine, my husband was intrigued. We decided to try Turkish palace cuisine for the first time. I felt excited as I had never been to a Turkish restaurant before and didn't know much about Turkish cuisine other than kebabs and Turkish ice cream. The restaurant was located in Azabu, on the third floor of a building. Upon entering the restaurant, I realized that it was the kind of place you wouldn't enter if you weren't familiar with it. The elevator took us straight to the restaurant. The reservation was just for us, so we were immediately escorted to our table. The ambiance was exotic and charming. The service plates had beautiful patterns, with red in front of me and white in front of my husband. When we looked at the menu, we were clueless, which added to the excitement. We started with a toast of Turkish beer and cherry juice. The appetizers were delicious, especially the eggplant and yogurt salad. The soup, a fennel soup, was delightful and easy to enjoy. There were various other dishes, each with a unique taste and texture, including the kebabs, omelettes, and sautéed mushrooms. The main course options included lamb chops and spiced wagyu beef, both of which were savory and well-prepared. Overall, I was impressed by the flavors and presentation of the Turkish palace cuisine, which surprisingly had no strong or overpowering flavors. The experience was both educational and delicious, making me appreciate the rich culinary heritage of Turkey.

Criteria for individual evaluation is set at an average (normal) rating of 3.0 points, with a rating of 0.5 increments. The total points are calculated by multiplying food/taste by 4, service by 2, atmosphere by 2, and cost-performance ratio by 2, and then dividing the total by 10 (alcohol/drinks are excluded from evaluation). Overall points are as follows: - Not listed - Delicious: ==========

I wanted to visit this restaurant once, and it exceeded my expectations in every way - the delicious food, charming interior, attentive staff, and fun explanations about the dishes. The lamb chops were absolutely amazing and I am now hooked. They even customized a birthday plate for me with Turkish writing as requested, making it a memorable celebration.

I went to try Ottoman Empire palace cuisine with a friend. I usually don't like lamb meat, but the lamb chops at this restaurant are always delicious. It's a high-end restaurant, but I love the homely atmosphere. The only downside is that the bread was fried, which made it heavy on the stomach.

"Bulgaz Ada" is a restaurant where you can feel the strong traditional Turkish atmosphere even though it is located in the city center. Every time you visit the restaurant, you feel as if you have stepped into a small village in Turkey. The decoration inside the restaurant is meticulously detailed, with traditional Turkish pottery decorating the space. The staff is friendly and welcoming, making you feel like part of the family from the moment you walk in. They are always ready to answer any questions you may have about what to order or which dish is recommended. Although not mentioned on the menu, the dishes have a perfect balance of spices, allowing you to truly enjoy the traditional Turkish flavors. Whenever I visit "Bulgaz Ada," I feel a deep sense of relaxation and satisfaction. It's a great place to spend special moments with friends and family, as well as recommend to those trying Turkish cuisine for the first time. I am eagerly looking forward to my next visit.

When it comes to Turkish cuisine, people often think of kebabs on skewers, but this restaurant serves Ottoman Turkish palace cuisine. It is located a 5-minute walk from Azabu-Juban Station. We opted for the highest course priced at 17,600 yen. From the meze kitchen, we were served a variety of appetizers: Grilled eggplant with yogurt and rice paste, cheese mousse with red king crab and caviar. Next was a cream soup with whole chicken and zucchini, followed by homemade bread made with milk and yogurt. From the kitchen, we were served artichokes stewed with chickpea paste, sautéed mantar mushrooms with white mash, pork cheese with olives, zucchini pubrica with onion omelette, duck and herbs. Then came the scallop kebab, marinated and juicy. This was followed by Aomori natural flounder marinated in herbs with cream lemon sauce. We enjoyed sherbet before moving on to the main dish - spring lamb chops with Aegean Sea herbs (kekik). For dessert, we had traditional Turkish rice pudding, carrot jelly sweets, and a dessert cream butter soup with beets. The skill in the cream butter soup was exceptional. Despite expecting spicy dishes, the flavors were surprisingly mild, with hints of citrus acidity in the sauces. It truly felt like dining on palace cuisine. The attentive service from the staff made us feel like royalty. Overall, it was the finest dining experience where we could feel like nobility.

Bulgaz Ada@Azabujuban is a very unique restaurant that offers Ottoman Turkish court cuisine, with only three locations in the world. They serve recipes created for the health and anti-aging of emperors from the 14th century to the early 19th century. The restaurant has been selected as one of the top 100 on Tabelog. I have always longed to visit this restaurant, and my wish finally came true for my birthday celebration. The interior of the restaurant is adorned with beautiful Turkish items, leaving a lasting impression. The display plates are also stunning. They offer a selection of Turkish wines, and I opted for Turkish wine this time. - Topkapi Palace Emperor's Greetings: A 2-course appetizer consisting of eggplant mixed with tahini sesame paste, and caviar with fresh cheese, olive oil, and labneh peynir. The flavors are unique, especially the eggplant which is not commonly found in French cuisine. - Soup of the Day: A spiced soup base made from whole chicken, with a thick consistency that is comforting and delicious. - Dolmabahce Palace Emperor's Ball Appetizer Waltz: A platter of 10 appetizers, each offering unique flavors and excitement. - Anatolian Imperial Banquet Scallop Kebab: Juicy scallops marinated and grilled, served with a creamy sauce made with black cumin seeds. - Denizmasmusler: A tender and juicy spring lamb chop with Aegean herb aroma, served with a cream lemon sauce. - Palate Cleanser: Lemon and mint sorbet. - Anayemek: A soft and juicy spring lamb chop marinated in herb oil, with a side of beet yogurt panko sauce and various marinated vegetables. - Tatlı: Traditional Turkish rice pudding, carrot sweets, fruit cocktail, and spice tart for dessert. - Petit Fours: Dates and cream rolled in hazelnuts and pistachios, served with traditional Turkish tea and coffee. Overall, the dining experience at Bulgaz Ada@Azabujuban was exceptional, with unique and delicious dishes that I would highly recommend trying.

I absolutely love the atmosphere, concept, and course menu of Turkish palace cuisine (Ottoman Empire). There are countless recipes and anti-aging dishes, which makes me thrilled and excited. With the lavish dishes and the use of yogurt and spices, I feel like I'm eating healthy food. The variety of dishes allows me to enjoy a leisurely and happy time.

I have a memory of being deeply impressed when I purchased lamb chops from this online store in the past, so I decided to actually visit the store. I ordered the 19,360 yen (including tax and service charge) course. The details of the dishes were too complicated to write down, so please imagine from the photos. Each dish is incredibly elaborate and delicious. They use a lot of herbs like dill, but the rich flavor of the base stock and spices harmonize the whole dish. Each dish contains elements from around the world, such as European herbs and stock-making techniques, Indian spices, and Chinese cooking methods. Every dish was a delightful surprise. The staff's talk with love for Turkey was also very enjoyable, making it a fun time alongside the delicious food. It's a wonderful restaurant where you can understand the reasons why it is said to be one of the world's top three cuisines. I enjoyed my meal. Thank you.

~Greetings from the Topkapi Palace Emperor's Gate~◉ A mouthful of beginning - Grilled Eggplant with premium olive oil, cheese, garlic, red king crab, dill leaves, and caviar. A powerful start with a variety of unique appetizers that seem to promise great Turkish cuisine ahead.◉ Today's Soup - Fennel SoupTurkey is known as a soup nation, and this fennel soup with its aromatic herbs is a knockout.◉ Dolma Bafche Palace - Imperial Hall Dance PartyA medley of appetizers which includes artichoke with lemon accents, cigar borek wrapped in pastry, a 14th-century omelette with caramelized onions, sautéed white mushrooms, and hummus made from chickpea paste. Each dish showcases a clever use of spices and herbs, demonstrating the chef's skill.◉ A Plate from a Banquet at the Outlying PalaceScallop kebab. Marinated and juicy scallops grilled to perfection, a luxurious dish using only the adductor muscle. The lobster broth adds an unprecedented depth of flavor. Absolutely mind-blowing!◉ Deniz MaşrurleriFrom the kitchen comes a natural flounder from Aomori. Marinated in herbs and cooked to perfection, finished with an anise-scented cream lemon sauce. The flounder turned out so tender and juicy, leaving me impressed.◉ Palate CleanserA refreshing palate cleanser with fruit juice in ice – a sherbet. In Turkey, sherbet used to be a drink of high status.◉ AnayemeçkiFrom the kitchen, a tender and juicy spring lamb chop with the aroma of native herbs from the Aegean region. Also, a spiced wagyu minced beef kofte. I couldn't choose between the two mains, so the staff kindly served both. The lamb chop was incredibly smooth and moist, with a beautiful herb fragrance. The kofte, made with wagyu beef rib, was a big hit for me.◉ TatlıFrom the kitchen, today's desserts:Traditional Turkish rice pudding, jazzy, a traditional carrot sweet, and fruit jelly. The rice pudding is made with the finest vanilla beans. The carrot sweet has a perfect level of sweetness. I visited to sample the world's three major cuisines but didn't expect Turkish cuisine to be this delicious. The deep historical relationship between Turkey and Japan was also highlighted. It's a wonderful place where you can enjoy delicious food and learn about history, and I definitely want to visit again.

When it comes to Turkish cuisine, most people think of pita bread or Turkish ice cream. However, I wanted to try Turkish palace cuisine, even though I only had limited knowledge about it. Finally, I visited a restaurant that I had seen in a magazine. As soon as I got off the elevator, I was welcomed at a slightly dim and moody entrance. The service was extremely polite and made me feel very comfortable. Even though I didn't know much about Turkish palace cuisine, they explained everything to me in detail. The staff were dressed in Turkish style and the decor inside the restaurant was also Turkish-inspired. The plates that came with the dishes were lovely! They had managed to transform a not so grand space into a very nice environment through effort. The seating had a good amount of space between tables, and the partitions created a sense of privacy. The food itself was delicate both in appearance and taste. The seasoning was flavorful with rich spices and not much garlic. It felt like dining at a top-notch French restaurant. While there are other Turkish restaurants, this place seemed to be the only one offering palace cuisine. I highly recommend trying the popular 11000 yen course. It's a great option for those who want to experience a unique date or dining experience.

Visited for the first time a restaurant in Azabu-Juban, Tokyo, serving Ottoman Empire palace cuisine for the first time Ottoman Turkish cuisine. I wasn't sure what kind of food it would be, but it turned out to be dishes using various herbs that were easy to eat and really delicious. The staff at the restaurant were also very polite, I would definitely want to visit again.

I have always wanted to visit the Turkish restaurant "Burgaz Ada" in Azabujuban. The dishes have a strong historical background, and the explanations provided by the servers while serving are much appreciated. The menu offers three different courses at different price points, and this time I chose the middle one. The total cost, including alcohol, was around 21,500 yen per person. The atmosphere inside the restaurant is very calm and dimly lit, allowing you to focus on your meal without any distractions. The interior decorations are very detailed and well thought out. You can choose from two main dishes, and after some hesitation, the staff kindly offered to serve half portions of both. Although I was initially considering the lamb chops, having both options turned out to be the right choice as they were both delicious. Thank you for the wonderful meal.

There was a person with allergies, and even though we forgot to inform, they kindly accommodated us on the day of our visit. The food was delicious, and the service from the staff was excellent. The chef even came to greet us, and we would love to visit this restaurant again!

It can be said that this is the most famous Turkish restaurant in Tokyo. However, I have never had authentic Turkish cuisine, so I don't know what it's like. Seeing is believing, as they say. All the dishes are delicious without strong flavors. I was expecting a more distinctive ethnic taste, so I found it somewhat lacking. The service is excellent, and I think it's a great place to bring anyone.

Asia Ethnic TOKYO is recognized as one of the top 100 stores in Tokyo, and I decided to visit the last store as I wanted to complete the list of top 100 stores. Turkish cuisine, known as one of the world's three great cuisines, is a fusion of Eastern and Western food culture that developed between the 14th and 19th centuries with the aim of maintaining the health of emperors. Although I have limited experience with Turkish cuisine, I have had a wonderful experience at Azabu-Juban's Izmir, so I feel like I can brush up on that. This time, I made a reservation in advance and opted for the Beginner's Standard Course. Here is a breakdown of the course and drinks: 1. Turkish IPA Beer: A rich and stimulating beer with 6% alcohol content. 2. Yeni Raki: A traditional Turkish drink made from anise spices and grapes. When mixed with ice and water, it transforms into a white color like snow. 3. Eggplant Salad: A traditional Turkish appetizer made from chopped grilled eggplant mixed with yogurt, herbs, and olive oil. 4. Porcini Mushroom Soup: A rich and fragrant soup made with generous amounts of porcini mushrooms. 5. Ekmeck Bread: Crispy and fragrant Turkish bread served with olive oil. 6. Meze Appetizer: A variety of cold and warm appetizers served with wine, beer, or traditional Turkish Rakı. 7. Marinated Saury Fish: Grilled saury fish marinated in herbs and served with egg yolk, lemon, and vegetable broth sauce. 8. Pista Lamb Chop: Juicy and tender lamb chop coated with crushed pistachios. 9. Assorted Desserts: A selection of four desserts with unique flavors, including a tart with spices. 10. Ottoman Tea: A type of tea different from chai, similar to black tea in Japan. Each dish was expertly prepared with attention to detail and presented an array of flavors and textures that delighted the palate. I thoroughly enjoyed my dining experience at this restaurant, and I have become a fan of their royal cuisine. Thank you for the feast!

Trying out the cuisine of an unknown world is truly exciting. At this place, they only offer set courses, so I decided to indulge in Turkish cuisine. Located about an 8-minute walk from Azabu-Juban, there was an Ottoman Empire palace on the 3rd floor of a building. The table setting was amazing. Greetings and the menu for the day were provided. I encountered so many new words that I had to keep looking them up. - I started with a Winter Ale from the beer menu. It had a fruity sweetness with a hint of bitterness, and it remained delicious even after some time. - The starter, Lahmajun Peynir, was interesting. It might have been about cheese, but I'm not sure. It had a cheese similar to mozzarella topped with sea urchin, snow crab, dill, and caviar. This was delicious and became an instant favorite. - The Patlıcan Kozleme with roasted eggplant had a sweet aroma. - The soup of the day was Porcini. Mantar is a kind of mushroom, and Porcini can only be found in the Kandıra region. It had a tang from pomegranate vinegar and tomatoes. - Ekmeği, which means bread in Turkish, was served. It was the main staple in Turkey and was seasoned with a spice called Mahaleb. It was baked with egg yolk spread around it. I had seconds of this bread. The highlight was the main dish of Kekikli Lamb Chops, chosen from a selection of three mains. It was accompanied by garlic, beets, and yogurt sauce on the plate. Other sides included tomato stew, carrot salad, beets, green bean cream, and potatoes. Each dish was carefully explained, and my questions were answered thoroughly. The experience of about two hours felt like being enchanted by the Ottoman Empire. The dishes were luxurious and the use of Aegean Sea virgin olive oil added a noble fragrance. I would love to bring that oil home. Each plate was exquisite, and the attention to detail in the explanations and service was impressive. I thoroughly enjoyed the experience of dining on Ottoman court cuisine. I would love to explore more, but it's not easy to come by Turkish cuisine. I would also like to try out the more common Turkish popular dishes.

A Turkish cuisine restaurant offering course meals that combine French and Japanese influences. The food is delicious and perfect for special occasions or entertaining foreign guests. The chef, Mehmet Dikimenchef, originally operated the restaurant in Iida, Nagano, before relocating to Azabu-Juban in 2008. Despite fierce competition, the restaurant gained popularity and even ranked third in a 2011 survey, receiving high praise for its dishes. The restaurant was bustling with customers, even though the owner's daughter was managing due to her mother's sudden back injury. The food was exquisite, with each dish carefully prepared and bursting with flavors. The staff was friendly and attentive, providing a warm and welcoming atmosphere. Overall, a delightful dining experience filled with delicious Turkish dishes and outstanding hospitality.

This day we held a small congratulatory gathering for the promotion of an employee at this Turkish palace cuisine restaurant that I had been curious about. I made a reservation through Tabelog, which was convenient. The location is near "Ozaki Yukitaka," a place I occasionally visited before the pandemic. The interior of the restaurant is impressive, with a blend of exotic and palace-like ambiance. The table where we were seated was beautifully arranged, and we started with a toast with ALTIN KOPUK, a Turkish sparkling wine. Surprisingly, the wine was delicious, giving me a feeling that the food here might be excellent. I chose the Kyofte dish, a traditional Turkish cuisine that I had always wanted to try. The other members chose the lamb chop, which seemed to be the signature dish. The descriptions of the dishes here were very detailed, showing a dedication to traditional cooking methods, aromas, and sauces. The course we enjoyed included a variety of appetizers, a delicious soup made with wild mushrooms, and a platter of different small dishes reminiscent of a Japanese kaiseki meal. Each dish was carefully prepared and exquisitely presented. The experience was delightful, and I recommend this restaurant for those looking to try authentic Turkish cuisine with a unique twist.

The location is Azabu-Juban. I have visited several Turkish restaurants, but this is probably the most high-end Turkish restaurant in Japan. Located on the 3rd floor of a building, when you get off the elevator, you are greeted with a floor full of exotic atmosphere. As they are known for their court cuisine, the interior is gorgeous, and the dishes that come out are sparkling. On this day, I chose the 10,000 yen course, which is the cheapest option with other options being 12,500 yen and 15,000 yen. All of them are elaborate dishes, with beautifully presented "Today's colorful appetizer" similar to a traditional Japanese kaiseki cuisine. The porcini soup and flounder have a hint of spiciness, a subtle touch that leaves a good impression. And the lamb chops are well-spiced and juicy, deliciously easy to understand. It's probably the best tasting lamb chop I've ever had (though my experience with lamb chops is limited). The course structure is also well-balanced. And the ezme and hummus are reliably delicious. This day's menu included: Topkapi Palace Emperor's Portal Greetings Today's (Porcini) Soup Ezme Meze Elaborate and beautifully presented Today's colorful appetizer Baby Artichoke - Lemon accent to enhance the flavor of the vegetables Cigar Borek - Spiced pastry fried in extra virgin olive oil Slowly sautéed onions baked into a 14th-century recipe omelette Mantarli Tepsi - Sautéed white mushrooms Hummus Today's fresh fish (Flounder) marinated in herbs and cooked with egg yolk, lemon, and seafood broth sauce Anayemeke - Soft and juicy Spring lamb chops with Aegean wild herb Kekik fragrance Today's dessert: Lemonata jelly with a gentle aroma of dried mint Jezelie - Traditional carrot sweet Chai

I made a reservation through Tabelog and visited this restaurant. Since I haven't had much Turkish food before, I don't think I can give an accurate evaluation. However, this place leans more towards classical French cuisine with a Turkish touch rather than traditional Turkish cuisine. They serve dishes like hummus and baba ganoush with ingredients like yogurt and pomegranate which give it a Turkish vibe, but the cooking methods are closer to classical French. Moreover, it feels more like French cuisine from the 80s rather than contemporary or fusion. So, if I were to evaluate it as French or Italian cuisine, I would give it around a 3.5. Ultimately, I feel like I would rather revisit Izmir than this place. Izmir had a more authentic Turkish food experience. I will be going to Turkey in a few years, so my opinion might change after experiencing the real deal there...