Nihonbashi Ningyocho's Amazake Yokocho, located on the 7th floor of the building, is home to "Japanese Cuisine Yanagi Tsubame". The restaurant, which has become a popular spot in the Nihonbashi area, is known for its difficulty in getting reservations. The young owner, Mr. Nono, honed his cooking skills for 11 years at the famous Tsukiji restaurant "Tsukiji Tamura", making his culinary skills stand out among other young chefs. The fresh seafood sourced by Mr. Nono himself daily from Toyosu Market truly shines in his creative dishes that make the most of seasonal ingredients. I visited tonight with a friend after two months, enjoying the flavors of early summer. - Set Visit [Early Summer Seasonal Chef's Choice Course] * Comments are included in the photos. - Hassun ☆ Steamed slip of Buffon sea urchin (Rebun Island) with edamame and corn. - Owan ☆ Eel (Saga) and Kaga cucumber soup. - Sashimi ☆ Firefly squid (Kagoshima, Izumi) ☆ Thread-sail filefish (Awaji Island). Served with Engawa ponzu from Yoichi or salt and vinegar citrus sauce. - Sakana ☆ Minced fatty horse mackerel (Saga) with nori. - Takiawase ☆ Steamed hairy crab (Nemuro) steamed rice with karasumi. - Yakimono ☆ Grilled beltfish (Kanagawa, Koshima) with salt, stir-fried bamboo shoot (Aomori) and bell pepper. - Kobachi ☆ Rock mozuku vinegar (Aomori, Fukaura). - Nimono ☆ Duck, eggplant, and conger eel (Kumamoto, Amakusa) in tempura sauce. - Shokuji ☆ Sukiyaki (Kuroge Wagyu beef from Kagoshima). - Yuki Camellia white rice (Minamiuonuma, Niigata) with miso soup and pickles. - Mizugashi ☆ Shizuoka Tenon melon and milk ice cream. - Drinks: Ebisu beer, sake. Including summer sake Tenpukuryuojo from Miyaki-cho, Saga (extra dry pure rice nama). - Yamamizo summer extra dry pure rice (Yamaguchi, Iwakuni). - Haneya junmai daiginjo unfiltered sake (Toyama City, Fumikiku Sake Brewery). - Abe pure rice jumai Jouni Shinden (Kashiwazaki City, Niigata Prefecture, Abe Sake Brewery). - Kamairi green tea IRIKA roasted fragrance. Eating at the counter seats made of a single Yoshino cedar board in the restaurant is very comfortable. I look forward to visiting regularly and enjoying the evolution of Mr. Nono's cooking. Thank you for the meal. I will visit again.

Nihonbashi Yanagi monthly visit 29000 yen. Today's meal was delicious as usual. Next reservation: Grated eggplant, grilled eggplant jelly, Uni from Rishiri, Tai fish chrysanthemum soup with matsutake, bonito, flounder, liver with soy sauce, salt vinegar citrus. Warm sushi of blackthroat seaperch, Japanese butterfish, scallop watercress salad. Matsusaka beef loin with grated apple, fried potatoes, ginkgo nuts. Bonito and green onion hot pot. Salmon mixed rice with salmon roe pickle miso soup. Mont Blanc salt milk ice cream.

The gentle master's omakase course at night. The attentive combination with the manager is very calming. The Doll Town atmosphere of Ningyocho contributes to the good value for money. While sticking to the basics of Japanese cuisine, the slightly innovative dishes would likely have a higher barrier in other bustling areas. (Please note: I ordered 2 non-alcoholic drinks and mineral water) - Nasu Surinagashi with Uni - Tachiuo Kikka Wan with Matsutake - Kijihata and Katsuo sashimi (with liver sauce and onion soy sauce) - Nodoguro and Citrus sushi - Fish miso-yaki with Ume-niku-nagaimo - Mimuna ohitashi with Hokki clam - Beef lamp meat with apple, onion, and potato (reminiscent of Vermont curry lineup) - Maguro, mushroom, and leek nabe (reminiscent of Negima) - Autumn salmon rice with ikura, nori, nasu wan, and oshinko - Mont Blanc with salted ice cream Dessert was also perfect. I had a smaller portion due to having lunch at Joel Robuchon the day before. French cuisine is exquisite, but Japanese cuisine is also great. I would love to visit this place again each season. Thank you for the wonderful meal.

Doll Town "Yanagi En" #dentist #dentistry #female dentist #preventive dentistry #whitening #ceramic #Hamamatsu-cho #Minato-ku girls #orthodontics #golf #golf girls #beauty #travel #stand-up paddle #surf #surfing #surf girl #want to connect with people who love the sea #life with the sea #camera club #wine #want to connect with people who like delicious things #boy mom #parenting mom #baby born in October #baby born in Reiwa 4 #Ningyocho gourmet #Japanese cuisine

The texture, combination of ingredients, aroma, and refreshing taste are all well-thought-out for each dish. The final course of kettle-cooked rice was exceptional. Even when feeling full, you still want to keep eating. The chef serving rice was friendly and made the atmosphere comfortable. It's a restaurant I would like to visit again. The price is around 30,000 yen per person without drinks.

Nihonbashi Yanagi Tsubame Oniku Hanayagi's apprentice is the head chef, and they receive high-quality meat from Hanayagi so you can expect great food. It's easy to make a reservation, and the balance between price and taste is good, making it a great restaurant. Highlights include mozuku chawanmushi, wagyu beef, cooked prawns, hairy crab soup, sashimi, red sea bream, firefly squid, eel, hand-rolled sushi, grilled alfonsino, bamboo shoots, kinmedai sashimi, grilled kinki fish, beef tataki, clam soup ramen, simmered abalone with sea urchin and eggplant, ayu fish mixed rice, pickled vegetables, shishito pepper with minced meat, almond ice cream with fig sauce. We also received onigiri as a souvenir with the leftover mixed rice. The total cost was 27,250 yen for a satisfying visit. It was delicious as always, and the prices seem to be slowly increasing, but it's worth it. 😊

I visited this place for the first time in August, shortly after it opened in the brand-new building in Ningyocho. Last year, I visited in June, and since I missed July, I decided to go again this time. Oh, the store manager, Morifuji, who mentioned his love for road bikes last time, looks more slender with a golfing tan! The meal included: - Cold Chawanmushi: Aomori Fukaura's rock water cloud mixed with Awaji's Conoco, topped with Kumamoto's carabiner. It was nicely chilled, with a delicious salty flavor. - Summer Crab Soup: A soup made with Hōbatsu crab from Unzen Bay, solidified with egg whites. The crab miso on top complemented the flavorful broth well. - Kijihata from Akashi and Squid from Kagoshima: Served with vinegar and salted kumquat, and either salt and wasabi for the squid or salt and wasabi or viscera soy sauce for the Kijihata. - Hand-rolled Eel from Saga: Aromatic grilled eel with wood buds, hot off the charcoal grill, had a delicious scent and a rich soy-based sauce. - Grilled Fish: Salt-grilled Golden Cuttlefish from Nemuro with cucumber miso-relish vinegar. The flesh was tender and the skin underneath was delicious. The cucumber miso garnish paired well with the tangy plum flesh. - Beef Tataki: Lamp meat from Kagoshima, seasoned with salt and wasabi or mustard ponzu sauce. The lean lamp meat had great flavor, enhanced by the condiments and dipping sauce. - Cold Ramen: Clam broth-based noodle soup, paired with locally-made noodles and garnished with scallions, yam peppers, and lemon pepper. - Duck Broth Oshiruko: A clay pot with Tro Eggplant from Gunma, simmered abalone from Kesennuma, and horse dung sea urchin from Rishirifu. The abalone was crispy and flavorful. - Sweetfish Rice: Nagano Tenryugawa sweetfish, three filleted and cooked with sweetfish bone broth. It was delicious and paired well with the Tade leaves. - Apricot Ice Cream: Ice cream with fig sauce from Chita, Aichi, with a light texture, sweetness, and aromatic flavor. Overall, everything was delicious, from the cold Chawanmushi to the grilled fish, beef tataki, cold ramen, and duck broth oshiruko. The sweetfish rice was a hit as well! Another great meal. Thank you for the feast!

On this day, we enjoyed the early summer ingredients. Every time we visit this restaurant, the quality of the food keeps getting better, and we are always impressed. From the first dish to the dessert, every dish brought out the deliciousness of the ingredients, and we enjoyed it very much. Thank you for the wonderful food and warm hospitality as always.

Tonight, for my birthday celebration, my family and I visited a restaurant for the first time. It was the day of the Kanda Festival, which hadn't been held for four years. The weather was gloomy, but the town had a festive atmosphere. The restaurant was located in Amazake Yokocho in Ningyocho, in the same building where Edomae Shinsaku had moved to. Inside, there were six seats at the counter, and you could feel the Edo atmosphere. We started with a toast with Hakkaisan's local beer. Here's what we had: - Appetizer: "Miwajin Somen, Fukkawa Bay Hairy Crab, Wood Sorrel and Sudachi Citrus Jelly" - Soup: "Hachinohe Ayugyonenokuzu, Yuzu Flower" - Sashimi: "Kesennuma Magodara Flounder, Sudachi, Salt, Liver Ponzu" - Palate cleanser: "Shiokama Tuna Namero, Miso, Spring Onion, Iburi Gakko" - Meat: "Kagoshima Beef Fillet" with Awaji Tomato Nukazuke, Salt, Homemade Lemon Pepper - Fish dish: "Ehime White Amadai Matsukasa Grilled, Minuma and Agge Ohitashi" - Hot pot: "Yusan Squirrelfish, fried with its meat crispy, Wood Sorrel" - Rice dish: "Unagi Kamameshi, Pickles" - Dessert: "Yogurt Ice Cream, Miyazaki Mango Sun Egg" The dishes were traditional with a unique twist. The head chef, who is from Aomori, is young but very polite and likeable. The manager is the younger brother of the head chef at Mori Fujino in Kagurazaka. They were recommended by a customer who visited when they first opened, saying that though the name sounds Chinese, you can have delicious Japanese cuisine. It was worth the visit at last. It may have been a bit lacking in quantity for my family, but it was just right for me.

The menu changes every month. I visited a week before mid-April and was able to get the menu for May in advance. The dishes for May were completely different from those in April, with different ingredients and cooking techniques. The menu was so wonderful that it left me breathless. If you dine at this restaurant in May, it will surely become a memorable hidden gem of Japanese cuisine. You will be impressed by the delicious and delicate dishes.

I found out the reason why this restaurant is so difficult to make a reservation at when I visited. Both the food and the service were excellent. Among the menu items, the firefly squid rice dish was especially superb! I usually feel a bit uncomfortable sitting at the counter, but the head chef maintained the perfect distance and we were able to have deep conversations with the person I went with, making it a very satisfying evening.

I haven't been here for a while! I never made reservations myself, so maybe you don't even remember my name. But back then, this building didn't have many tenants besides Naoki, and now there are shops on every floor! The tea room and tea sets that your husband dreamed of are starting to come together! Tea hasn't been made yet, but we are looking forward to the future development even more! So, how long has it been? I was very curious about the food and drinks, but as always, the quality of the ingredients, cooking methods, and careful preparation that go into each dish in the Yaginyan world are exquisite and delicious. Here are the dishes I had on this day. The drinks were paired with them in small sake cups, so it was very much appreciated. Aomori's uni from Okudo, Suruga Bay sakura shrimp, new onions, urui, with jelly. This was paired with a funky design sake, Semkin Hope! - Awaji sea bream broth from Tai: A very simple broth made only with salmon, water, and sea bream broth. Simple is best! Paired with a refined sake, Mimuro Sugi Junmai Daiginjo 35. - Squid sashimi from Iki Island in Nagasaki with kombu soy sauce, wasabi, and salt. Paired with a Junmai Ginjo original sake super dry from Kankichi Ichinaka. The dryness of this is my favorite. - Tuna, ankimo, wasabi flowers, udo, myoga. The spicy taste of the wasabi flowers tightens the richness of the tuna and ankimo. Paired with a colorful sake, Kudoki Jojo Junmai Daiginjo Jr.'s super high-polish Daiginjo sake from Dewa no Sato, with 29% polishing ratio, fresh. - Nodoguro from Ishikawa, steamed rice with mountain vegetable bracken paste and plum. 2021 Chassagne-Montrachet Fernand & Laurent Pillot - Iwate's Black Wagyu with Shibuya's dashi shabu-shabu, sansho pepper, and sesame sauce. 2018 Bernhard Huber Malterdinger Bienenberg. This meat goes well with a red wine, enjoying 2015 Chateau Talbot. The meat is just as delicious as it looks, with a strong flavor and a perfect sealing of the meat. - Steamed sancho leaves, udo, and mitsuba with Shibuya’s dashi. The steamed dish used the Shibuya dashi from earlier. Very healthy. Sake from Okayama's Tsujimoto shop, Omote Sake, Junmai Bodai Okute cloudy sake, fire-added. - Grilled white sweetfish from Ehime marinated in miso with yuzu-an grilled clams with black vinegar teriyaki sauce. The clams, which have a strong flavor, match well with the red wine, 2015 Chateau Talbot. The white sweetfish had a solid taste packed with condensed fish flavor, and the grilling was exquisite. - Homemade hirousu with yellow chives and ginger paste. The tofu hirousu, made with duck meat and a secret grated new burdock and perilla seeds, was a bombshell of umami! The Atago no Matsu special Junmai. Cozy. - Meal: Firefly squid and wood buds, flowers, sansho hot pot rice. The hotaru ika (half of it) is made into namerou, adding umami and richness to the rice itself. Served with pickles and akadashi. The zassai is apparently from Tateyama. - Dessert: Homemade caramel ice cream with roasted green tea. This dessert was also very rich. The texture and rich caramel were fantastic! I finished it all! Haha, this time, enjoying both sake and wine in small amounts with each course was truly fun! And, as expected, both the cooking skills and the sense of alcohol seem to be equally good, or even evolving. I really want to come here regularly! Thank you for the wonderful meal!

"Yanagi Tsubame" is a Japanese restaurant in Ningyocho that specializes in traditional Japanese cuisine known as kaiseki. We carefully craft dishes that highlight the flavors of each season and bring out the best in the ingredients. Our small restaurant has a counter with 8 seats. Please refrain from wearing perfume or cologne when visiting. We do not have space to wait inside the restaurant, so we appreciate if you arrive on time. Mobile phones can only be placed on the counter, and photography with DSLR cameras is not allowed. Smoking is prohibited on all floors. If you have extensive allergies, we may not be able to accommodate your reservation. We offer around 10 types of Japanese sake, so feel free to ask for your preference. Our restaurant features a counter made of a single board with 8 seats, offering a unique dining experience. The owner is also young and embodies the charm of Ningyocho."

Located just a minute's walk from Ningyocho and a few minutes from Suitengu-mae, this Japanese restaurant is a hidden gem. I made a reservation for a weekday night, and I appreciated that I could choose any time instead of a set start time. The restaurant is at the top of a building with various renowned establishments, and the cozy interior consists of a row of counter seats. The omakase course is priced at 23,000 yen, offering 9 dishes including a hot pot rice and dessert. The portion size was decent, and I could ask for a rice refill if needed. The dishes were all delicious and had a refreshing taste, which I personally enjoyed. The flavors were well-balanced and packed with umami. I also had the chance to try the first Fire Pepper of the year alongside the Iwate beef sirloin shabu-shabu. The hot pot rice with firefly squid and preserved mustard greens was a standout dish. It was clear that the chef managed to create delicious dishes skillfully while keeping the prices reasonable. The head chef is still in his early thirties, so I look forward to seeing more from him in the future.

The menu was filled with an abundance of seasonal spring ingredients. Spring vegetables with jelly dressing topped with Oma's purple sea urchin and deep-fried cherry shrimp, with added acidity making it delicious! The purple topping is made of cherry blossom-shaped water chestnut flowers. Akashi sea bream soup with a flavorful broth and tasty sea bream. Iki cuttlefish with ripe sudachi citrus, served with wasabi salt or kelp soy sauce, offering a delightful combination of flavors. Oysters and sea urchin from Onagawa served with radish sprouts and spring onions, embodying the essence of spring with its rich and velvety texture. Steamed rice with swordfish from Takeoka served with minced bracken and sour plum for added richness. Sirloin shabu-shabu served in Fukagawa broth made from shallow clams, with a side of sesame ponzu sauce and floral Sichuan pepper, creating a melt-in-your-mouth experience. Warming vegetable appetizer featuring bamboo shoots, field sheep's purse, and wild chives stir-fried with Hokkaido clams, cooked in a delicious clam broth. Katsuo Pacific saury with miso and yuzu peel, served alongside clams cooked in black vinegar, showcasing a surprising and delightful harmony of flavors. Duck meatballs in duck broth with golden chives sauce, a delicious concoction capturing the essence of duck flavor with a savory topping. Accompanied by firefly squid rice, pickles (turnip, carrot, and mustard), and miso soup, creating a satisfying ending to the meal. Caramel ice cream with burnt brown sugar, offering a fragrant and sweet dessert option. Overall, the delightful dishes prepared by Chef Noro and the unique selection of sake curated by Manager Morifuji made for a truly enjoyable dining experience.

"Omakase ¥23,000 (tax included) Named after the renowned restaurant "Oniku Kayanagi," this sister restaurant, Yanyanesai, opened in 2021. The talented young chef creates dishes that are faithful to the basics of Japanese cuisine while also adding originality. The dishes evoke a constant sense of excitement from beginning to end, especially the tuna hot pot. The delicious broth with just the right amount of pepper enhances the elegant tuna fat, making it easy to enjoy multiple servings of the soup. The closing rice dish was also fantastic, with side dishes that paired perfectly with the steamed rice, making me want to have multiple helpings. The impeccable and attentive service was also excellent. Reservations can be made online, so I highly recommend visiting at least once. Thank you for the wonderful meal.🏃‍♂️"

"Ningyocho "Yanagi Tsubame" is the sister store of the beloved restaurant "Oniku no Hanayanagi" which I have been visiting regularly since its opening. The atmosphere of the restaurant is very pleasant and the dishes are always carefully prepared, making each visit enjoyable. The portions are generous and the overall balance of the meal is excellent. I was able to enjoy the Red Shrimp Fry from Akaza, including the rich tail. The dishes featuring ark shell and bracken for dessert were delightful, and I always look forward to the Japanese red tea ice cream dessert as well. The clinic #dentist #dental #dentist #female doctor #preventive dentistry #whitening #ceramics #Hamamatsucho #Minato-ku women #orthodontics #golf #golf women #beauty #travel #stand-up paddling #surf #surfing #surfgirl #want to connect with people who love the sea #life with the sea #camera club #wine #want to connect with people who love delicious food #boy’s mom #parenting mom #October baby #Reiwa 4th year baby #7-month-old baby Ningyocho gourmet"

Today was truly wonderful. From the appetizers to the dessert, every dish was carefully made, and you could feel the chef's dedication, seriousness, and humility. The service was also warm, making it a cozy place to dine. Thank you for the delicious meal. I will definitely come back again.

Visited on a Saturday night. Made a reservation about a month ago. The restaurant is operated by the same company as "Oniku Karyu," offering a well-prepared Japanese full course meal with a fresh and enjoyable composition. The alcohol provided in pairing matches well with the dishes but is quite expensive. Located on the 7th floor of a new commercial building in the Amazake Yokocho district in Ningyocho, this restaurant is known as one of the top 100 Japanese restaurants in Tokyo for 2023. The menu changes about once a month. It's conveniently located near the station with early opening hours at 5 pm. The restaurant has a cozy atmosphere with a counter seating of 8. Service is attentive with a young chef, kitchen staff, and a welcoming manager. The 23,000 yen course includes a pairing of alcohol with each dish, but it ended up being pricier than expected, so it would have been helpful to know in advance about the pairing form. It would also be nice to have the option to choose the amount of sake as preferences vary. The food was: (list of dishes). The dishes were well-prepared, reflecting the season and offering a variety of flavors. The seasoning was generally slightly sweet, and the attention to detail, like serving dishes piping hot, was impressive. The creativity in dishes like the fried squid ink, clam and bamboo shoot soup, and pan-fried cabbage with mackerel was enjoyable. The quality of ingredients was high, with highlights being the anglerfish liver, duck meat, and alfonsino fish. The only downside was the dryness of the mackerel dish. The rice served in a pot was generous, and we were given the remainder as a souvenir. Considering the location and the quality and quantity of food, the course price is reasonable with decent value, although the alcohol is expensive. It may not be a casual dining spot, but definitely worth knowing about.

After visiting the parent company, Niku Hanayanagi, I went to the sister restaurant, Japanese cuisine Yanagi-en. The owner, Katayanagi-san, mentioned that he would be attending a tasting event at Yanagi-en, but I wonder if the menu was the same as the one I had. The dishes I tried were as follows: - Steamed egg custard with Ise lobster and sea urchin, topped with white broad beans. The sea urchin was from Nemuro, and it was rich and delicious, very warming. - Steamed rice with snow peas and squid ink. The bitter taste of snow peas and the fried squid ink created a nice contrast of flavors. - Spring hot pot with clams from Kashima, bamboo shoots from Kagoshima, and burdock root. The ingredients were tasty, but the thick hot broth was the highlight. - Assorted sashimi with flounder from Aomori and tuna from Chiba, served with vinegar soy sauce or ponzu sauce. The fish was fresh and well-balanced in flavors. - Grilled cold-season mackerel from Miyazaki with a savory sauce, served with cabbage and soybeans. The mackerel was flavorful and paired well with the side dishes. - Simmered young cuttlefish with squid ink and fresh seaweed from Kyoto, and fresh ink sac cuttlefish from Fukui. The dish was soft and delicious, with a thick sauce and a flavorful broth. - Duck with black vinegar sauce, wasabi, kumquat chips, served with vinegar salt. The combination of duck and citrus was excellent. - Seabream hot pot with celery and daikon radish. The dish was prepared with a tasty broth and tender vegetables. - Hokkaido cherry salmon and rapeseed rice with egg yolk, seaweed, pickles, clear soup with tofu and fried tofu. The cherry salmon was smoked and then grilled, adding a crispy texture to the dish. - Homemade strawberry milk ice cream with amaou strawberry sauce and sweetened condensed milk. Delicious! Each dish was expertly prepared and flavorful, showcasing the skill of the chefs at Yanagi-en. I look forward to visiting again in the future!

I visited the restaurant "Japanese Cuisine Yanagi En" located in Chuo-ku, Tokyo. It is located on the 7th floor of the KYOE PLAZA Nihonbashi Ningyocho building, about a 2-minute walk from the Hibiya Line and Toei Asakusa Line Ningyocho Station. The interior of the restaurant has a luxurious feel with a white wooden counter that seats 8 people. The menu I tried included: - Steamed rice with bamboo shoots from Kagoshima, karasumi from Nagasaki, and clam broth - Soup with golden eye snapper from Nemuro and turnips from Shogoin, Kyoto - Sashimi of flounder from Oobatake-cho, Aomori, and swordtip squid from Maizuru, Kyoto - Cold yellowtail from Fukui and okara - Ebiimo from Kyoto and mehikari from Kesennuma - Scallops and Mitsuba with vinegar miso - Hot pot with celery and bonito - Ramen with the soup from the tuna hot pot - Duck from Aomori, root vegetables, and scallion rice in a clay pot - Chocolate mint (tree buds) ice cream Each dish was meticulously prepared with attention to detail. Personally, I really enjoyed the combination of flavors in the steamed rice dish with clam broth and karasumi. The ambiance was fantastic, and the service from the owner and staff was excellent, making it a very comfortable dining experience. I would definitely like to visit again. Thank you for the meal.