A hidden gem of a meat kaiseki restaurant that has also earned Michelin stars. There is no signboard outside, adding to its mysterious and exciting allure. The courses include not only meat but also seasonal vegetables and fish, offering a well-balanced dining experience. We started with a matsutake mushroom chawanmushi, which was flavorful and perfect for the season. Next came the crab, which was in season and did not disappoint. Then onto the meats - the braised beef tail spring roll was rich in umami, and the tender beef tongue had a delicate and refined flavor. The fried fillet was exceptional as well. With a selection of seasonal seafood, mountain delicacies, and carefully chosen meats, this restaurant delivers impeccable taste and meticulous craftsmanship. A place worth revisiting. Thank you for the wonderful meal.

This is a meat cuisine restaurant that has earned Michelin stars. The head chef, Takemiyo Tsuneyasu, trained in Kanda and then opened his own restaurant. The location is right near the Nishi-Azabu intersection, although it can be hard to find because there is no sign. The grilled ayu is cooked so that you can eat it from the head, and it is very delicious. The simmered anago and matsutake mushrooms is a dish that evokes the season. The dish with beef loin in sesame soup is delightful. The sashimi with sea urchin and sea bream, and the soup with matsutake and crab are both fragrant and delicious. The beef tail spring rolls are a staple dish and always delicious. The beef tongue, another staple, is prepared perfectly to bring out the best flavor. The fillet cutlet was cooked just right and very tasty. We took the remaining mixed rice as a souvenir. The homemade ice cream for dessert is also delicious. This restaurant is highly recommended for meat cuisine.

I visited a restaurant for the first time with my junior from high school. The grilled ayu fish was crispy on the outside and fluffy on the inside, with a perfect bitterness. I wanted more, and to my surprise, there were two pieces for me. I couldn't decide between Chateaubriand and sirloin for the specialty, so I said I wanted both. They kindly served me a double portion, allowing me to savor the exquisite flavor of the top-quality meat. There was a sake sommelier who made the experience even more enjoyable with interesting stories, so I recommend trying the sake pairing.

"常" is a Japanese restaurant that has been awarded as one of the top 100 restaurants in Japan by Tabelog for the year 2023. This restaurant focuses on Japanese cuisine centered around meat. It is located behind Gonpachi at the Nishi-Azabu intersection, with a seating capacity of 6 at the counter and private rooms available. The chef has trained at renowned restaurants like "Kikunoi" in Akasaka and "Kanda" in Moto-Azabu, and the restaurant has also been awarded one Michelin star. The omakase course is priced at 32,670 yen. The dishes I had today included: - Tapioca with caviar and nagaimo - Black Wagyu beef - Steamed abalone with vegetables - Grilled ayu fish - Kobe beef and duck with eggplant - Dried flounder with sea urchin - Tiger prawn and corn soup - Braised beef tail spring roll - Grilled black Wagyu beef tongue - Beef tail soup with tomato and greens - Chateaubriand cutlet - Beltfish with ginger, crispy plum, and rice - Mango sauce, passion fruit, and milk ice cream While the focus is on meat dishes, the course also includes seasonal vegetables and fish, providing a good balance and not overwhelming with meat. The overall experience was very delicious, although the pricing may be a bit high for the area. Enjoyed the meal, thank you.

I made a reservation at the Japanese restaurant "Tsuneyoshi" for a luxurious dinner after a long time. We started with a highball toast at 18:00. The first dish was a cold dish made with green plums. It was my first time trying it, but the sourness and sweetness of the green plums were just right and refreshing. The second dish was abalone, which had a nice crunchy texture. I ordered a glass of red wine at this point. The third dish was tempura with young ayu fish and corn. The young ayu fish was dipped in a sweet and savory sauce. The corn had a good texture and sweetness, and I think surimi was used as a binder. The fourth dish was Kobe beef sirloin with Kamo eggplant and turtle shell sauce, which was incredibly delicious. The fifth dish was flatfish and sea urchin sashimi. The sixth dish was shrimp and edamame soup, which had an elegant flavor and beautiful presentation. The seventh dish was beef tail spring rolls, which had a rich tail stew with a hint of sansho pepper. The eighth dish was charcoal-grilled beef tongue with dashi broth, which had a wonderful texture. The ninth dish was a warm soup with jun-sai, coral tree (fruit tomato), and warm dashi. The tenth dish was Kobe beef sirloin steak, cooked to perfection. The steak was delicious with mustard, wasabi, sweet sansho sauce, and grated ponzu. The eleventh dish was eel rice, clam soup, and pickles. The eel rice had a strong taste of sansho pepper, which might be divisive. Finally, we had ginger ice cream. Overall, there were dishes that might divide opinions, especially those with sansho pepper. The meat was cooked excellently. Thank you for the feast.

I really wanted to try Hanajiso, so I searched for a restaurant that served it. The meat, fish, and vegetables were all delicious. I'm not very knowledgeable about sake, so I didn't do any pairings, but all the recommended sakes were tasty. Hanajiso was the main attraction since it's only available for a limited time, but the most delicious dish for me was the young ayu sushi. I had assumed that young ayu would be served tempura-style in a traditional Japanese restaurant, so I was pleasantly surprised by the sushi and its amazing flavor. Every dish was delicious, and I would definitely love to revisit this restaurant if I can get a reservation. Thank you for the wonderful meal.

I used to go to this favorite restaurant all the time! It's easy to use, not too expensive, and the chef is very friendly. The food is delicious too!! I love the chirashi sushi, special tail rolls, and beef tongue! They are still as delicious as ever! The hairy crab shinjo is also tasty, and dishes with delicious broth are always great. The hot pot with lots of fragrant sansho pepper was also delicious!

The beef tendon spring rolls were delicious, even though they're not in the photos! Also, the first dish of sakura mochi with anko sauce was tasty! The last dish of beef cutlet and bamboo shoot kamameshi rice was also delicious ♡ Those are the dishes that stood out in my memory! We paired the meal with sake, and there were many unique ones that I haven't tried before! There was a sweet, whiskey-like looking one that tasted like dessert wine and it was delicious!

In the past, I visited this restaurant with some old friends who I used to have BBQ by the river, go to chain izakaya, and sing karaoke until morning with. We sat side by side at the counter, enjoying sake and wagyu beef with Japanese cuisine. My friends are getting bigger every year, so I always feel inspired by them. The name of the restaurant is "Tsune" which means "always" in Japanese... The food was all excellent, especially the "Black Wagyu Beef Tongue Soup Style" which was incredibly tender that you almost didn't need to chew it, completely changing the concept of thick-cut tongue. I also appreciated the variety of sake available. Thank you for the wonderful meal!

Tonari in Nishi-Azabu is written as "Tonari" but pronounced as "Towa." I always thought it was pronounced as "Tsune" haha. The entrance has a hidden, cozy atmosphere with no signboard. Today's course menu included: Truffle Chawanmushi, Female Crab, Male Crab, Smoked Amberjack Sashimi, Pufferfish and Pufferfish Shirako, Scallop and Shark Fin Soup, Beef Tail Spring Roll, Grilled Beef Tongue with Salt, Taro and Beef Stew, Tenderloin Cutlet, Salmon Roe Mixed Rice, Strawberry Milk Ice Cream with Champagne Jelly. The truffle chawanmushi and beef tail spring roll were particularly impressive and delicious. I usually can't tell the difference between male and female crabs, but the female crab was definitely tastier. Everything was delicious - thank you for the meal!

I was taken to this restaurant by a regular customer. Since there was no signboard, it felt like a hidden gem. We had the chef's special course, and each dish that was brought out was beautifully presented. I was impressed by the hospitality of the chef reflected in every dish, and personally, I think I'm hooked on the beef tail spring rolls.

"Kikunoi Yakan, a restaurant run by a head chef who trained in France. It's a 15-minute walk from Roppongi Station. There is no signboard, so we almost missed it, but the staff came out to greet us. The simple interior is adorned with beautiful tea flowers arranged by the head chef. There is a counter and private rooms available. We opted for the course menu (32,670 yen including tax) and started with a plum wine sour. The dishes we enjoyed included sesame tofu with caviar, steamed abalone, fried ayu fish, cold shabu-shabu noodles, sashimi of flounder and sea urchin, corn and crab chawanmushi, beef tail spring roll, beef tongue soup, winter melon cooked in tail soup, Chateaubriand cutlet, eel and corn rice, and lemon milk ice cream for dessert. The main course was originally Fukushima black wagyu fillet, but you can upgrade to Kobe sirloin for an additional fee. The chef, though reserved, is happy to answer any questions. His shy smile is charming. The restaurant has been awarded stars since 2020. Looking forward to seeing more from this talented young chef."

Chang, a restaurant run by Chef Takashi Tsuneyasu, who has trained in France for many years, is located just off the main intersection in Nishi-Azabu, without a sign. Their specialty, the "Black Wagyu Tongue Steak," is thick and incredibly tender with no tough parts. The beef spring rolls were surprisingly delicious, the best I've ever had. The atmosphere and staff were elegant yet friendly, making for a comfortable dining experience. I couldn't finish everything and left a little on my plate, but they kindly remarked, "You had a lot to eat, sorry about that." I replied, "I'm sorry," but they said, "Thank you."

It was delicious! The restaurant "Towa" run by Takashi Tsuneyasu, who trained at Akasaka's "Kikunoi" and Motoazabu's "Kanda", has been awarded one Michelin star since 2020. There is no sign outside the restaurant, but there is a light with the name of the restaurant on it. A friend of mine often goes there and always tells me that it's easy to make a reservation and the food is delicious. The omakase course costs 32,670 yen including tax. Here is what we had: - Caviar on grated nagaimo (Chinese yam) - Steamed abalone with Kaga vegetables (Kinjiso) - Grilled ayu (sweetfish) - Stir-fried zuikei (yam stems) and Kobe beef - Sashimi (sea urchin, flounder) - Hairy crab and corn tempura - Beef tail spring roll - Charcoal-grilled black wagyu beef tongue with dashi sauce - Braised Kamo eggplant and beef tongue with Kujo green onions - Chateaubriand beef cutlet with arugula and seaweed salad - Rice cooked with swordfish, crispy plum, and silk pods - Pickles and miso soup - Milk ice cream with mango sauce, served with passion fruit Both dishes were really delicious! The service was attentive and the operation was smooth. We also had plenty of drinks, and the total bill was around 45,000 yen. Thank you for the wonderful meal.

I visited Tsune in Nishi-Azabu with a regular customer. Located a few minutes from Roppongi Station, on the second floor of a small building near Nishi-Azabu intersection. There is no sign, so it may be a bit hard to find. Tsune is a restaurant run by Takemiyo Tsuneyasu, a chef who trained in France and worked at Kikunoi and Kanda (Michelin three-star). The interior has a calm and luxurious atmosphere, with a white wooden counter seating six and private rooms available. The course menu includes dishes such as steamed abalone with perilla jelly, grilled ayu, oxtail soup, red snapper sashimi, oxtail spring roll, wagyu beef tongue in dashi, tomato with junsai, Chateaubriand beef cutlet, takikomi gohan, milk ice cream with mango sauce, and passion fruit. The oxtail soup was rich and flavorful, with plenty of green onions and melt-in-your-mouth meat. The oxtail spring roll was a standout, hot and delicious. The wagyu beef tongue was tender and thick, and the Chateaubriand beef cutlet was exceptional. The portions are generous, but the staff are considerate and offer to pack up leftovers if needed. Highly recommended for those who want to enjoy both meat and fish in a single meal.

Tsune, located in Nishi-Azabu, is a Japanese restaurant known for its high-quality wagyu beef and traditional Japanese cuisine. The chef, Tsuneyasu Takemura, trained at Akasaka Kikunoi and a Michelin 3-star restaurant in Azabu-Juban before opening his own establishment. The atmosphere is elegant with a simple yet luxurious design, featuring a beautiful white wood counter and private dining rooms. The menu includes dishes like abalone, wagyu beef with mountain pepper, and sea bream sashimi. A meal for four with drinks costs around 36,000 yen. Overall, Tsune offers a unique dining experience where you can enjoy both meat and fish dishes in a cozy setting, making it a great choice for special occasions like anniversary dates. Highly recommended for those who appreciate fine Japanese cuisine.

I visited the Japanese restaurant "Tsune" located just a 2-minute walk from Nishi-Azabu intersection. The location is excellent, the atmosphere is cozy, and the staff is friendly and clean. The food was delicious, and here is the menu we enjoyed: 1. Cherry blossom steamed dish was delicious. 2. Boiled white fish and white asparagus with salmon roe was very appetizing. 3. Grilled fugu shirako (blowfish sperm sac) was tasty. 4. Fugu shirako with ponzu sauce was a stable dish, but the quality of the shirako was excellent. 5. Ankimo (monkfish liver) was delicious, but it might cause gout. Still, it was tasty. Sake went well with the meal, especially on a chilly day like today. Can't wait for the cherry blossom season. Allegra is a must. Kawai chips, rapeseed flowers, and wasabi leaf with sake lees were also delicious. 6. Shinjo made with light beans was satisfying, probably because the dashi was delicious. 7. Beef tail spring rolls were the main highlight of the meal, featuring Kobe beef from Kawagishi Farm. The owner's passion for Japanese beef is admirable. 8. Charcoal-grilled black wagyu tongue was incredibly delicious. 9. Bamboo shoot stew was excellent in the menu. 10. Gunma black wagyu fillet was also delicious. 11. Kumquat and yogurt ice cream was a refreshing and palate-cleansing dessert. Overall, it was a delicious meal befitting a Michelin-starred restaurant listed on a famous reservation site. Thank you for the feast. Thank you very much.

Today, I visited Mr. Tsuneyasu's restaurant in Nishi-Azabu, which I had been wanting to visit for a while. The owner, Mr. Tsuneyasu, used to work at Kanda in Moto-Azabu, and I had remembered that and wanted to visit his new place. The restaurant is located on the second floor of a small building, just around the first corner as you climb the slope from the Hobson side of Nishi-Azabu intersection towards Minami-Aoyama. The restaurant name is not displayed on the building's floor guide. It's quite a tricky location to find. Upon taking the elevator to the second floor, you will find the restaurant. Inside, there are 6 seats at the white wooden counter and private rooms. We sat at the counter. The interior has a calm atmosphere, with lighting that is not too bright, just the right brightness. There is only one course available. While there is a sake pairing course, I had to reluctantly give it up as I was still recovering from an illness. I opted for a glass of champagne for the toast, which was a Rene Jolly. I also added a glass of Kuro Ryu Shizuku. I've had Kuro Ryu before, but honestly, it wasn't really to my taste. However, the Shizuku this time was to my liking and I was very satisfied. Before the course started, there was an explanation about the beef of the day. The owner explained about the tongue, fillet, and sirloin on a large plate. I chose the fillet of Okayama black wagyu. The course consisted of 10 dishes with rice and more. The dishes included lily bulbs with sea urchin and meat in jelly, foie gras with crispy rice crackers and rapeseed flowers, sushi with Matsuba crab, sirloin and white asparagus shabu-shabu, fugu with shirako and caviar, snapper soup, beef tail spring rolls, wagyu tongue, turnip and beef tail soup, Okayama black wagyu fillet cutlet, rice from Sanjo City in Niigata Prefecture, snapper rice ball, and kumquat and yogurt ice cream. The details of the dishes are rough notes, so they may not be very accurate. The first few dishes really showcased the excellence of Japanese cuisine, especially the sushi with Matsuba crab was outstanding. The sirloin and white asparagus soup had a perfect combination of crispy asparagus slices and tender sirloin with just the right amount of fat sweetness. The classic beef tail spring rolls also had a playful touch and were excellent. Noteworthy was the charcoal-grilled wagyu tongue, which was the most delicious tongue I've ever had. The Okayama black wagyu fillet cutlet with cress and seaweed salad was a dish I had tried at another restaurant before. While the wagyu was delicious, it lacked a bit of originality. The rice cooked in an earthen pot was incredibly delicious, and the finale of snapper egg rice was satisfying. The bill was surprisingly affordable, considering the price of the course. The owner, sommelier, and staff saw us off at the end. I would definitely like to visit again. Thank you for the wonderful meal.

I visited the Japanese restaurant "Tsune" in Tokyo, which is ranked as one of the top 100 restaurants in Japan with a rating of 3.83 on Tabelog. The restaurant is located in Nishi-Azabu, near a main street. It is on the second floor of a beautiful building with a simple yet elegant interior featuring a row of counter seats and private rooms. Tsune is known for its fusion of Japanese cuisine with high-quality Wagyu beef. The menu includes dishes like turnip steamed with ginkgo nuts, snow crab, blowfish tempura, grilled cod milt with soy sauce, fugu (blowfish) sashimi, shark fin soup, Wagyu beef tail spring rolls, grilled Wagyu beef tongue, shrimp and beef tail soup, grilled Kobe beef sirloin, Ikura (salmon roe) rice, pickles, red miso soup, and strawberry milk ice cream. Each dish is meticulously prepared using carefully selected ingredients, resulting in delicious and beautifully presented Japanese cuisine. The highlight is the perfectly grilled Wagyu beef dishes. Tsune is a hidden gem in the backstreets of Nishi-Azabu, exuding an air of sophistication and making it an ideal spot for a date or special occasion. It is definitely a must-visit for those looking for a high-quality dining experience.

Located in Nishi-Azabu, "Tsune" was our last dining experience of 2021. It was a truly amazing and lovely restaurant to end the year with ❤️. The seafood, meat dishes, and wine were all incredibly delicious! The staff at the restaurant, despite looking young, exuded a sense of dignity and kindness that was remarkable. As we continued to enjoy our wine until the end, we were served a roast beef salad, which was a delightful surprise. The ambiance, service, and food at this restaurant were all perfect! I'm so glad I found this beloved restaurant to close out 2021 ( ́•ૢ⌔•ૢ ̀)❤️. The menu included dishes such as Seiko crab, snow crab with taro, fugu with fugu milt, scallops with lily roots, shark fin, beef tail spring rolls, black wagyu beef tongue, wagyu beef tail broth, shrimp and taro, Chateaubriand fillet cutlet, Kobe beef sirloin, salmon roe rice, strawberry milk ice cream, and champagne jelly.

It was amazing! The dishes I had were Black Truffle Chawanmushi, Matsubagani (Crab meat, ovaries, innards, and crab miso), Matsubagani (Male crab claw and crab miso), Cod milt soy sauce grilled with butterbur, Sea bream and carabinero sashimi, Scallop, lily bulb, and shark fin in potato starch, Beef tail spring roll, Black Wagyu beef tongue, simmered in broth, Amazing Nikujaga in a soup bowl (Black Wagyu beef, taro, wood buds. It's called Nikujaga, but it's made with taro instead of potatoes), Jōshu wagyu sirloin, Clay pot rice with salmon roe, Dessert sake, Rococo, Ura Kasumi, Laughter Four Seasons Theater Carlstadt 2020 and Reminiscence Angelina Blend, Tōrai +20, Kokuryū Adoso, Aizumiyakoi Izumi re (River), Fukunaga Hachitansō, Tokuyama, Shinomine, Forest of the Wind, Laughter Four Seasons 612 INTENSE Peach, Hanaba, Nīda Honke Odoyaka, Tenmei Flame HOMURA, Fudō Ginjo Nigori, Kuroushi Hisen, Bohemianshell, etc.