Visited Kawamura for the second time. This time, I tried their highly anticipated "White Truffle Course". While the restaurant doesn't advertise it, I believe it might be one of the most expensive courses in the world. Nonetheless, the price was definitely worth it considering the amazing lineup of dishes. From the first course to the dessert, every dish was filled with white truffles. Some standout dishes for me were the "White Truffle and Sea Urchin Pasta", "White Truffle Cream Croquette", "White Truffle Risotto", and "White Truffle Vanilla Ice Cream". Each dish was incredibly delicious, allowing me to truly savor the marriage of flavors with white truffles. The White Truffle Vanilla Ice Cream was particularly impressive, with the concept of white truffles being redefined by its unique combination with rich vanilla ice cream. The texture was also different from sliced white truffles, providing a new level of charm. It was truly a perfect match with the vanilla ice cream. I heard that the price varies depending on how much white truffle is used, so I look forward to trying a larger quantity next time. Thank you for the wonderful meal.

In the back alleys of Ginza stands the quietly elegant restaurant Kawamura. The head chef, Taro Kawamura, previously worked as the head chef at Gion Yutaka in Kyoto before opening Kawamura. It is now a famous restaurant that is hard to get a reservation for, but when I started going, reservations were still available. Everything I have eaten there has been top-notch.

I often feel that Tokyo's food scene is a mix of gems and mediocre options. In the midst of that, this standout restaurant in the traditional Ginza area shines brightly. Every dish served here is of top quality, with no compromises made. Ginza is known for welcoming people from all over the world and seeking the essence of Japanese cuisine.

Mr. Kawamura in the summer. Usually around this time of year, we would request the giant black abalone from Boso, but this time we asked for a slightly different menu in advance. Chilled consommé soup, a classic summer dish that I have never tried before. Similar to warm consommé, this dish has minimized impurities, oil, and salt to the extreme. Chilling it seems to make its goodness even clearer. Vichyssoise, a cold soup made with Shizuoka potatoes. When I closed my eyes and tasted it, I couldn't even feel the texture of the potatoes. The taste was also superb. Beef tongue stew, a luxurious dish made from simmered wagyu beef tongue meat and tip. It's harder to obtain the tongue meat, and it's more expensive, but when cooked like this, it's clear that the tip has better texture and taste. Meat sauce spaghetti, a dish that is apparently a staple at the restaurant, but it was my first time trying it. The sauce had a subtle tomato flavor, so the meaty aroma came through more directly. I look forward to returning when white truffles are in season next time.

In early summer, Mr. Kawamura always visits the restaurant, and today he tried the meat sauce, which was the juiciest and most tender meat he had ever tasted in over a quarter of a century. The high price he paid was worth it for the delicious fillet meat that Mr. Kawamura aims for. It's amazing how customers flock to this restaurant in Ginza every day to enjoy the exceptional quality of the meat.

This large, nearly magical 25-centimeter abalone with remarkable thickness. It's not just flat and big, the thickness is said to be very important for its deliciousness. On that day, Mr. Kawamura called in the morning to inform that a very good abalone has arrived and asked if we were interested. Yes, please. It was truly a wonderful abalone. It could be said to be the essence of Kawamura-san. My friend said it was a unique and amazing experience! Thank you, Mr. Kawamura!

I visited Mr. Kawamura's restaurant for the first time in a while. As always, I am grateful for the care of my senior. My usual menu hasn't changed much in the past 20 years, but this time, at the request of my senior, I tried the gyudon. It was only the second time I've had it, and it was delicious, even better than 15 years ago. Each dish was superb, but I couldn't help but notice that the cooking precision seemed to be lacking compared to before. The soup lacked depth of flavor, the salad tasted inconsistent, and the beef cutlet, with uneven frying and mediocre meat quality, didn't seem as good as before. Even the cooking process didn't seem as elegant as it used to be. I have known Mr. Kawamura since the first year of the Heisei era, but I feel like he might have lost some of the passion for cooking that he used to have. Please don't forget your original passion and keep doing your best!

Thank you for viewing. I visited "Kawamura," a Tabelog Award 2023 Bronze-winning restaurant and a top 100 restaurant, for a revisit. I was very excited to visit after a long time. Here are the dishes I had and my thoughts on them: "Fillet Tartare and Toast" - The toast and tartare were a perfect match and absolutely delicious. "Consomme Soup" - A magical soup with a golden color. "Chateaubriand with Green Beans, Onions, and Japanese Pepper" - The tender Chateaubriand goes well with the green beans and onions. It tastes even better with Japanese pepper. "Hamburger" - A delicious hamburger with excellent fat content. A must-try. "Pickled Vegetables," "Lobster Curry," "Beef Bowl" - A luxurious beef bowl made with thinly sliced roast beef, onions, and simmered to perfection. "Creme Caramel, Yogurt Sherbet, Vanilla Ice Cream" - "Lemon Tea" I had a very enjoyable time and would love to visit again. Thank you for the delicious meal.

I was able to visit for the first time in about 3 or 4 years when black truffles were available. Previously, Perigord truffles were used, but recently Loire truffles seem to be more to Mr. Kawamura's liking, so he mainly uses those. While it is possible to have a full black truffle course, based on past experiences, I decided to choose a few dishes such as scrambled eggs, pie baked in pastry, hamburger, and ice cream with black truffle, and ordered the rest as regular dishes. Unlike white truffles used raw, black truffles require careful cooking, so each dish seemed to take quite a bit of time and effort, resulting in a higher level of completion compared to white truffles. There was slightly less food this day than usual, but I enjoyed everything, even the shrimp curry. I have a reservation for the same time next year, so I am looking forward to it.【Order in February 2023】★ Tartar steak ★ Black truffle scrambled eggs ★ Black truffle pie baked in pastry ★ Salad ★ Black truffle hamburger ★ Filet steak ★ Shrimp curry ★ Black truffle ice cream / custard pudding ★ Coffee (Wine) ★ CUPERLY Blanc de Noirs Grand Cru (Brought in) ★ CROSE VOUGEOT Grand Cru 2015 (Brought in) (Souvenir) ★ Hamburger sandwich / minced cutlet sandwich

Tabelog BRONZE 2023. Tabelog Top 100 Restaurants 2022. The ultimate steak restaurant for me. A source of inspiration for many chefs in terms of sourcing, craftsmanship, and curiosity. Depending on your order, it can cost over a million yen for one person, showing a different scale in every aspect. It is the pinnacle of restaurants where you can enjoy the ultimate meal, not just steak. (Some photos included)

This year, the season for white truffles has arrived once again. I had them served with sunny-side-up eggs and risotto. When the white truffles for this year were shown to me at the beginning of the meal, they were noticeably bigger than those I have seen at other restaurants. It is said that this year, due to the global recovery from the pandemic (although some countries are still struggling), the demand from Europe and the US has increased, along with soaring prices worldwide and a weakening yen, resulting in unprecedentedly high prices. Nevertheless, the scent of these white truffles is indescribable – it triggers a unique sensation in the brain from the nose, making the whole body feel light and almost intoxicated. It can only be described as a white devil, representing the pinnacle of a transformational culinary experience. 【November 2022 Meal】 ★Assorted Appetizers ★Garlic Toast ★White Truffle Sunny-Side-Up Eggs ★Consomme Soup ★Beef Cutlet ★Filet Steak ★Hamburger ★White Truffle Risotto ★Dessert ★Herbal Tea (Wine) ★BYOB (Champagne, Burgundy White) (Takeout) ★Half portions of minced cutlet sandwich and hamburger sandwich Total Bill: Top Secret

I visited "Kawamura" in late summer. "Kawamura" is one of the few restaurants that offer top-notch ingredients that surpass even the most exclusive options. But it is not at all reliant on expensive ingredients. The consomme soup served here is so delicious that it will change your concept of consomme. It is a liquid that is so condensed with umami that there are no other flavors or unpleasant tastes. With just one bite, you can enjoy the three-dimensional spread of umami deep into your oral cavity. The aftertaste can be enjoyed long from the nasal cavity, but it disappears in a light finish. Its fleeting nature gives it a remarkable sharpness. I always become captivated by this golden liquid from the moment I take a sip.

When it comes to steak in Ginza, Kawamura is the place to go! It's been about 2 years since my last visit! The Tabelog Award 2022 Bronze winner, selected as one of the Top 100 Steak and Teppanyaki restaurants in 2022. This time, I was invited by regular customers and revisited the restaurant. I brought a bottle of my favorite white wine, a 2012 Meursault Coche-Dury. I arrived at the restaurant at 8:30 pm, and the chef greeted me with a smile as I entered. We started with a toast with the Meursault 2012 Coche-Dury. Here's what I had this time: sashimi (salmon, abalone, scallop, flounder, beef), beef tartare, beef consomme soup, beef cutlet, salad, fillet steak, hamburger steak, lobster curry, sherbet, pudding, ice cream. I also received a sandwich as a souvenir, with half being a hamburger sandwich and half a steak sandwich. Both sandwiches were delicious the next morning! In conclusion, in terms of meat, I believe this place can be considered number one in Ginza. This restaurant operates by referral, so it's best to leave everything to the regular customers to decide on the menu. This time, there weren't any high-end seasonal ingredients, and I brought my own alcohol, so my wallet was happy! If invited, I would definitely like to revisit this place! Thank you for reading until the end! If you could 'like', 'follow', or 'save' the restaurant, it would be encouraging for me in the future, so thank you in advance!

"Kawamura" is a prestigious restaurant that everyone admires, known for its high prices and popularity that leads to reservations being booked up quickly. There is a story that a certain president wanted to visit the restaurant during their visit to Japan, but it couldn't be arranged due to security reasons. The master chef uses the best ingredients in Japan, and his silent demeanor reflects his strong dedication to the taste of the dishes. The clientele is classy and sophisticated, creating a special atmosphere. Don't miss the chance to enjoy the exquisite steak at "Kawamura," renowned as the best in Japan.

It's difficult to make a reservation through introductions, but Kawamura-san's prices are also surprisingly high. The dishes are all delicious, as expected. The fillet steak, cooked slowly to perfection, was fluffy and had a good bounce, and I was amazed at how it turned out depending on how it was cooked. Even the beef bowl at the end was just so delicious. I even asked for a steak sandwich as a souvenir and enjoyed the lingering aftertaste until the next morning.

I visited the restaurant after 3 months. They have had the same menu for over 30 years. Menu: - Tartar Steak - Consomme Soup - Beef Cutlet - Salad - Hamburger Steak - Dessert Today, Mr. Kawamura seemed to be in a bad mood. The Tartar Steak lacked flavor, the Beef Cutlet was not juicy and the breading was too hard. The salad was bland, and the Hamburger Steak lacked juiciness. Overall, the dishes were disappointing. The bad mood of Mr. Kawamura seemed to have affected the taste. I ended up feeling too full. If they are charging a minimum of 10,000 yen per person, they should do a better job. Remember, "ichi-go ichi-e"!

I visited "Ginza Kawamura" through a club activity, which is a members-only, referral-only steakhouse in Ginza, with a rating of 4.17 on Tabelog in 2022 and awarded the bronze in 2021. The place is lively with people in kimonos walking around at night. Among all the steak places in Ginza, "Ginza Kawamura" is definitely the number one in terms of reputation, taste, and price. We had a light course meal consisting of consomme soup, beef cutlet, salad, rare steak, and shrimp curry rice, all made from carefully selected ingredients and deliciously prepared. The price was reasonable, which was comforting. Thank you, and see you again soon.

This year, I enjoyed the giant black abalone from Boso at Kawamura as well. As usual, we had it sashimi-style, cold with liver sauce, fried, and sautéed. The liver sauce apparently has a hint of soy sauce, but other than that, there is no seasoning added, just the natural saltiness of the abalone. After the abalone, we had our usual lineup of dishes. And after the meal, we had a talk session with Mr. Kawamura, where we always have interesting conversations that are very informative. [June 2022 Menu] - Raw black abalone from Chiba Obara - Liver sauce and cold shabu-shabu - Fried abalone - Sautéed with unsalted butter - Consomme soup - Beef cutlet - Salad - Filet steak - Shrimp curry - Yogurt sherbet [Gift] - Hamburger sandwich Total bill: Approximately 200,000 yen per person (*Wine is brought in separately)

I visited "Kawamura" in late spring. Although the exciting abalone season is coming up in early summer, it's still a bit early, so this time I enjoyed mainly meat dishes. The standout dish this time was as follows: - Beef Cutlet Steak: You can request the amount you want, just like with a steak. This time, I asked for 150g. The cutlet is characterized by a thin, crispy coating. When you cut into it, you can hear a satisfying crunch. And when you gently slide your knife through the meat, it effortlessly cuts through. It's a truly blissful moment. Cutting it into slightly larger bite-sized pieces and then savoring it releases a lightly fragrant aroma and the rich scent of the meat, along with the juicy flavors filling your mouth. Ah, it's delicious. Pair it with a glass of red wine, and the aftertaste lingers in your sinuses. I wish I could savor this moment forever.

This time, following Kawamura's recommendation, I tried the seasonal limited edition Ise ebi from Boso. The Ise ebi, which was a giant size I had never seen before, was served in a cocktail salad, fried, and miso soup. The cocktail salad had a dressing that was too strong, overpowering the taste of the sashimi. The shredded cabbage was also a mystery. On the other hand, the fried ebi brought out the sweetness of the seafood to its fullest with the heat, so delicious that my cheeks almost fell off. Similarly, the miso soup with its sweet ebi combined seamlessly with the miso, reaching the pinnacle of flavor. As for the usual dishes like tartar sauce, soup (a little thin today), salad, beef cutlet, and hamburger, they were all satisfying. I will definitely come back again!