I visited here, which has a good reputation despite not being from a famous restaurant. The location is convenient, close to Shirokanetakanawa Station. The interior is impressive with a beautiful single board counter. The atmosphere is bright and pleasant. I started with a beer, which was delicious. The freshly made dashi broth served as a greeting was also very tasty. The chirashi sushi was amazing, with plenty of shrimp and sea urchin. The sashimi was high quality and plentiful, all dishes were my favorite type of cuisine. It's truly impressive for an independent restaurant to reach this level. I would love to visit again.

I visited Watanabe-san for the first time along the main street of Shirokanedai. The interior of the restaurant was very beautiful with a calm atmosphere and a counter seating arrangement. The head chef was very kind and it was clear that he was loved by the customers. The food had a gentle taste! The matsutake mushroom and mixed mushroom rice dish was a mushroom festival! I was so happy to have both ikura and eel. The lemon curry for the finale was also amazing!

I visited the restaurant "Watanabe" in Tokyo, which is one of the top 100 Japanese restaurants in 2023 with a rating of 3.83 on Tabelog. The restaurant is located in Shirokanetakanawa, near Sushi Shimazu. The exterior and interior of the restaurant are impressive, with a spacious counter seating area. The chef, Mr. Watanabe, offers a set course menu that includes dishes like bonito broth, steamed hairy crab sushi, abalone, and more. The seasonal ingredients are carefully selected and the dishes are delicious, especially the bonito broth. Overall, it's a great restaurant worth visiting.

Today was another day of great satisfaction at Natsunabe. The menu included hairy crab red vinegar rice, abalone with white miso, conger eel soup, moist sashimi, crispy fried eel, fatty red tilefish, eggplant soup, corn rice, bonito egg over rice, lemon chicken curry, and almond and peach ice cream. In the summer, when the stomach is cool, having warm dishes in between makes everything taste even better!

What was great was the surprising ingredients and cooking methods that you won't find elsewhere. All the dishes were delicious, with a delicate balance of flavors and textures. The food was surprisingly delicious. It was probably just my taste. The highlights were: Daidacha beans and mochi rice with sea cucumber ovaries on top, conger eel eggs with white melon and black abalone, miso soup made from conger eel bones, starry flounder sashimi with liver ponzu, Japanese scallop with vinegar and salt, horse mackerel sashimi with wasabi soy sauce, sweetfish from Nagara River in Gifu with tade vinegar and fried spring rolls, grilled eel from Kagoshima, duck and eggplant tempura in broth, corn rice, egg over rice, plum keema curry, almond ice cream with peach from Yamagata. The chef was lovely and cute. Definitely going back!

After enjoying the bonito dashi, I had a meal of dadacha beans and batico rice steamed together. It was served with sea urchin and very tender abalone with cucumber on the side. The soup for the conger eel dish was made with Saikyo miso, a unique combination. The sashimi was followed by spring rolls filled with sweetfish. The head and bones were double-fried to make them crispy. The sweetfish was a refreshing change from the usual salt-grilled preparation. The 3kg white sea bream was still fatty even in the summer. My favorite part was the rice with corn after the eggplant soup, finishing off with a homemade ice cream. #Watanabe #Shirogane #Japanese cuisine #dadacha beans #batico #steamed rice #sea urchin #abalone #conger eel #Saikyo miso #sweetfish #white sea bream #Shirakawa #corn #eggplant #TKG

I visited the restaurant for the second time with the same members as last time. Just like before, we were served a delicious broth to warm our stomachs. Each dish was carefully and beautifully prepared. This time, the lineup focused on seasonal ingredients rather than high-end ones. Thank you for the wonderful meal.

My highly recommended restaurant!!! The chef's smile adds a special touch! They always know how to pair ingredients perfectly! They hand-grind bonito flakes right in front of you, and the broth is so delicious! Starting the meal with that broth makes everything taste amazing! The flavors are well-balanced and the dishes like chicken liver, abalone liver, and rockfish are all so tasty! Looking forward to going back in August!

I revisited Mr. Watanabe's restaurant, located just a 1-minute walk from Shirokanetakanawa Station. The popular restaurant "Suzushiro" in Sangenjaya, led by Chef Watanabe, has chosen a new location for further advancement, the bustling area of Shirokanetakanawa in Minato Ward. Since its opening in January 2020, the restaurant has gained even more popularity, with a waiting list of several months due to its upgraded dishes. The restaurant is located on the first floor of a brick building near Shirokanetakanawa Station, featuring a spacious counter meticulously designed from the planning stage. Despite having only 6 seats, the comfortable seating arrangement provides a cozy atmosphere. The course menu is omakase only, priced at ¥33,000 including tax and service charge. The dishes I enjoyed on this day included freshly brewed dashi, steamed corn rice with minced butterfish, a sauce made from sake-cooked bird liver, a soup with sea cucumber, sashimi of Amakusa natural sea bream, Oita bigfin reef squid, and Aomori purple sea urchin, among others. The meal ended with a delicious curry made from fresh and dried plums, Miyazaki mango ice cream, and Tokushima wasanbon tea sweets. This course showcased the traditional yet original and outstanding cuisine that characterizes Mr. Watanabe's restaurant. Each dish was memorable, highlighting the chef's expertise in maximizing the flavors of each ingredient. Mr. Watanabe's stylish appearance and friendly demeanor also added to the overall dining experience. I look forward to visiting Mr. Watanabe's restaurant again in the future. Thank you for the wonderful meal!

I was captivated by the delicate and original dishes once again this time. The variety of dishes offered was impressive, and I can't wait to keep coming back to try more. What I ate: - Freshly made number one dashi - Young ayu rice porridge: Grilled young ayu fish mashed into rice porridge, with the fragrance of young ayu blending beautifully with the sweetness of the rice. It was delicious and showcased Watanabe's bold yet delicate culinary style. - "Ainame" fish bone dashi - Okoze, aori ika, purple sea urchin - Cherry shrimp tempura roll: Crispy with plenty of cherry shrimp wrapped in seaweed for a luxurious taste. The shrimp's aroma and moisture were brought out perfectly, making it very delicious. Watanabe's snack-like dishes are irresistible. - Grilled softshell turtle, tokishirazu, hairy crab, thin beans - Conger eel, new burdock, sansho pepper rice: Fluffy conger eel, the aroma of new burdock, and the fragrance of sansho pepper combined to create a very delicious rice dish. - Shiny white rice with a delicious fragrance. Is the cooking method amazing? - TKG (Tamago Kake Gohan) - Chicken and plum curry - Freshly made ice cream with Miyazaki mango

Today's dinner was at a restaurant near Shirokanetakanawa Station called "Watanabe," where we tried the chef's special course. The chef, Watanabe Daisuke, may not have a prestigious background, but his dishes, rich in flavor, were all delicious. From the crab meat in the crab shell to the bitter taste of young sweetfish in the porridge, every dish was a delight. The colorful and crispy cherry shrimp tempura, the flavorful softshell turtle grilled with Kishu sansho pepper, and the variety of rice bowls at the end all made for a delightful dining experience. The menu cost 34,500 yen, while the chef's special course was 30,000 yen. Overall, it was a charming restaurant that left me wanting to come back for more.

Second visit. Every time, creative dishes with elaborate ideas come out. The sense of adding and subtracting in the cooking shines. There are rough edges, but the expectations are high. It's getting harder to make reservations, which is both happy and troublesome as a fan, creating a complex feeling.

I was invited here for the first time a few months ago and was impressed by the unique world of Japanese cuisine. I made a reservation to revisit because I thought it was nice. This time, the experience exceeded my expectations! The chef is natural and occasionally flashes a lovely smile that makes customers feel at ease. I had the following dishes: - Clear bonito broth: I love this broth! - Purple asparagus from Yamagata: Fresh and juicy! - Boiled purple asparagus with egg yolk vinegar: Amazing texture and flavor! - Firefly squid in rice porridge: Rich squid flavor with a unique texture! - Snow crab meat steamed with cherry blossom leaves: Incredibly delicious! - Sashimi of Akou from Nagasaki and red clam from Hyogo: Homemade ponzu sauce paired perfectly with the seafood! - Cherry trout seasoned with cherry wood chips: Smoky and tender! - Giant bamboo shoot: Huge and incredibly delicious! - Spring sake "Ishizuchi" junmai ginjo: A fragrant and wonderful sake! - Organic eel from Kagoshima - Clam gratin: A surprising and delicious dish! - Grilled white sea bream - Bamboo shoot and sansho pepper rice: Absolutely delicious! - Bonito flakes and egg rice - Keema curry - Freshly made ice cream with strawberries and agar jelly I thoroughly enjoyed every dish from start to finish. The food seemed even more delicious than last time. The bamboo shoot and sansho pepper rice was so good that I took some home as a souvenir and it was still amazing the next day. The purple asparagus, the giant bamboo shoot, the gratin, the curry, and the unique ice cream and agar jelly dessert. The chef's friendly demeanor and smile. I will definitely keep coming back here for the delicious food and great atmosphere. Can't wait to visit again!

The excellent dishes prepared by the head chef shine through as they evoke the feeling of spring with their superb presentation. The hotaruika mini rice bowl and the hairy crab soup with the aroma of cherry blossom leaves were outstanding! The asparagus tasting was the best I've ever had. The smoked cherry salmon was a masterpiece! The curry, which changes every time, was a fava bean keema curry. It had a gentle flavor. I will definitely be going back again.

The ingredients in this meal were amazing, including purple asparagus, bamboo shoots, sansho pepper, and blowfish. The dishes were taken to a whole new level of deliciousness. The flavors were intense and mouth-watering. I had a course meal with 3 types of sake, and I would rate it around 3.4 out of 5. The highlights were the purple asparagus, which was first served raw with just salt sprinkled on top, bringing out its sweetness. Then it was cooked to perfection with a delightful aroma and enhanced sweetness. The hirame and ark shell were also outstanding, with fresh and flavorful fish. The bamboo shoots were a standout, grown carefully in soil and cooked without any bitterness, resulting in a sweet and fragrant delicacy. The blowfish tempura with creamy sauce was irresistible, and the clam gratin was rich and flavorful. The grilled swordfish with seaweed and rapeseed blossoms was exceptional. The bamboo shoots and sansho pepper rice dish was luxurious and aromatic. The meal ended with delicious white rice, raw egg over rice, keema curry with fava beans, freshly made ice cream, and roasted green tea with sweets.

The modern and stylish interior of the restaurant is wonderful. The traffic jam-sized bamboo shoots and incredibly delicious asparagus immediately captivate all five senses from the eyes to the nose. The deliciousness itself is enchanting, whether it's the magic that brings it out or the sight of it being cooked. Looking forward to the next visit!

The sansho pepper is too early! I heard that it's about 2 weeks early this year. All the ingredients are early, and it's a little scary. I grilled the bamboo shoots and made them into a clay pot rice dish. The hotaruika miso soup warms the stomach. The clam broth is super rich. I enjoyed the saury sashimi with konowata soy sauce. The cherry salmon is vibrant in color. Even though I ate too much, I still ordered TKG (tamago kake gohan - raw egg over rice). There are some brave souls who add curry on top. The homemade ice cream at the end was also delicious. Another satisfying meal!

Thank you for viewing. I would appreciate it if you could give me a 'like,' 'follow,' or 'save the restaurant.' Instagram: @gohandesuyo_o. [Atmosphere] First visit. I went to "Watanabe" in the stylish neighborhood of Shirokane! The interior of the restaurant had a sophisticated atmosphere with a stylish white wood counter that was separate from the kitchen in an island style. [Price] 35,000 yen per person. [Reservation] I chose the omakase course. Next reservation is in 5 months. [Summary] Simple yet brings out the flavor of the ingredients. The space was wonderful, and the service was impeccable! It was my first visit, but I will visit again! Next visit in July! Thank you for the meal. Ama-Log [5 points] 5 points - I want to revisit immediately! (I want to make a reservation and go back) 4 points - I would like to revisit if I have the chance! 3 points - I would be okay with revisiting if I have the chance. 2 points - I only need to go once. 1 point - There was no need to go.

I visited a Japanese restaurant that is very difficult to make a reservation at, and it exceeded my expectations. Every dish was delicious, as expected, but what really stood out was the wonderful atmosphere created by the staff. Many Japanese restaurants serve tasty food, but it's not always memorable. However, this place was different. Each dish was meticulously prepared and left a lasting impression. The dashi broth was rich and flavorful, with just the right amount of saltiness that suited my taste perfectly. The rice dish of yellow chives and minced meat was a unique combination that I had never tried before, and it was surprisingly delicious. The Kin-Kan and duck keema curry served at the end was spicy yet still had a Japanese touch that made it unique to this restaurant. The ice cream was prepared right in front of us, resulting in a smooth and creamy texture. From start to finish, the course was fantastic, including the closing dish and dessert. Since reservations are hard to come by, I made sure to book my next visit in advance. I'm already looking forward to my next visit!

Located just a 1-minute walk from Shirokanetakanawa Station, this Japanese restaurant is right by the station exit. I made a reservation for a Sunday night and was pleasantly surprised by the spacious and beautiful interior of the restaurant. The counter seats 6 people, and there is even a waiting area, which is rare for Tokyo restaurants. The omakase course costs 30,000 yen and includes 7 dishes, a clay pot rice dish, as well as white rice and curry. The variety of rice dishes was a nice touch. The dishes were all delicious, with some simple options and others showcasing the chef's creativity. I particularly enjoyed the dish of beltfish with seaweed and rapeseed flowers sauce. The main meat dish featured Saitama's wagyu fillet dipped in broth, served with Edogawa spring chrysanthemum and bamboo shoots. The clay pot rice with young ayu fish and celery was refreshing and flavorful, with a nice touch of daikon. The chef even kindly prepared a tuna rice bowl for me when I mentioned I was still hungry. Overall, I would love to visit this restaurant again, mainly for its lovely ambiance.

This is a Japanese restaurant in Shirokanedai. The interior has only counter seats, but it is spacious and open, with a clean and warm atmosphere. We had a 30,000 yen course meal, including: a rich dashi broth, luxurious chirashi sushi with sea urchin, shrimp, kinshi tamago, and cucumber, a light and refreshing usurai soup with snow crab, vegetables, and miso, fugu sashimi with ankimo ponzu sauce, grilled fugu shirako, seared medium fatty tuna, tempura of mojako fish, grilled white bream, steamed sea bream with turnip, rice cooked with icefish and daikon, amaou strawberries with black sugar ice cream, and roasted green tea with traditional Japanese sweets. The dishes showcased high-quality ingredients and expert techniques, with a simple yet original and delicious flavor. The chef skillfully prepared each dish with care, creating a pleasant dining experience with a comfortable pace between courses. It was a great restaurant experience.