I visited the hidden gem Japanese restaurant "Akasaka Watanabe" a little away from the bustling streets of Akasaka for the first time ⭐️ The owner, Yujiro Watanabe, hails from Niigata Prefecture and came to Tokyo to take over his family's fresh fish and catering business. After honing his skills at renowned restaurants like "Tsuyama" and "Shinbashi Kanadanaka," he opened his own restaurant in June 2018. This time, I sat at the counter, listened to Watanabe-san's stories, and opted for the chef's special course! -When Visited- Sunday Dinner -Reservation- Reservation required -Occasion- With friends -Price- ¥15,000 to ¥20,000 -Dishes- ▶Homemade Enzyme Juice Beet, apple, and lemon enzyme juice. Refreshing with a perfect balance of acidity and delicious. ▶Ink Squid Doria Doria with white sauce made from rice flour poured over rice, with ink squid grated right in front of you. The savory taste of ink squid is irresistible. ▶Sesame Seafood with Taro Taro cooked slowly in dashi broth served with freshly ground sesame. The aroma and flavor of sesame are excellent. ▶Cod Milt and Yellow Chives Simmered in Yoshino Creamy cod milt with the perfect match of yellow chives. The creamy texture, combined with the flavor of Kyoto's black shichimi pepper, is fantastic. ▶Grilled Oyster and Shimonita Green Onion with Yuzu Miso Grilled oyster marinated in miso with a hint of yuzu. The rich miso flavor infused into the oyster is enhanced by the subtle yuzu fragrance. ▶Niigata Snow Crab with Sesame Tofu and Omi Turnip Soup Snow crab on sesame tofu with a rich broth. The combination is incredibly delicious. ▶Aomori Flounder Chrysanthemum Soaked in Bonito Soy Jelly Aomori flounder soaked in soy jelly with bonito dashi. The flounder's texture is moist and tender, with a delightful umami flavor. ▶Akasaka Roll A special roll made with salmon, fresh ginger, shiso leaves, myoga, sesame, and green onions wrapped in kombu. The salmon's fatty richness adds to the deliciousness. ▶Seared Tiger Pufferfish with Vinegared Miso Vinegared miso with seared tiger pufferfish skin and boiled tiger pufferfish liver. The crispy texture of the pufferfish skin and the flavor of the fish blend well with the rich sauce. ▶Niigata Sado Island Akamutsu Grilled Dish Grilled Akamutsu with daikon cooked in daikon broth. The fish is perfectly fatty and delicious. ▶Bianca Pork Charcoal-Grilled with Steamed Japanese Chestnuts and Arima Sansho Sauce Charcoal-grilled pork with steamed Japanese chestnuts and Arima Sansho sauce. The pork is tender, rich in fat, and goes well with the chestnuts and sansho. ▶Abalone and Liver Sake-steamed Abalone with a firm yet tender texture and a hint of crunchiness. The flavor and umami are concentrated, and it's delicious. ▶Deep-Fried Tiger Pufferfish Delicious and juicy deep-fried tiger pufferfish with a hint of garlic. ▶Nagasaki Tsukudani Eel and Kaga Lotus Root Steamed Melt-in-your-mouth eel with lotus root. The textures complement each other well. ▶Hagama Rice Using Koshihikari rice from Sekikawa Village, Niigata. The rice, cooked in a hagama, is fluffy and sweet. It's delicious on its own, but even better with seaweed salt. I also received soy sauce-marinated salmon roe as a special treat. ▶Sea Bream Tea-Soaked Sea bream with a sesame-based sauce that enhances the rich flavor of the fish. -==========

We made a reservation for the Chef's Choice Lunch Kaiseki Course for 10,000 yen on a Saturday to enjoy some delicious Japanese cuisine while viewing the cherry blossoms. The restaurant is located on a quiet street about a 5-6 minute walk from Akasaka Station on the second floor. We had reserved seats at the counter for this day. Here is what we enjoyed: - Homemade Enzyme Juice: Today's flavor was beet, and it was surprisingly delicious without any earthy taste. - Trout wrapped in spring cabbage - Sesame-dressed new potatoes: A simple yet comforting taste that all Japanese people would appreciate. - Clam and potato soup: Served in a lovely illustrated bowl. - Sashimi of rockfish and firefly squid, with salt and homemade kelp soy sauce on the side. - Bonito sashimi - Appetizers: Firefly squid, wild vegetables tempura, asparagus with homemade Japanese-style mayonnaise, and more. - Grilled dish: Matsukasa grilled red snapper, a classic dish with crispy scales that are both beautiful and delicious. - Fried dish: Bamboo shoots and white fish wrapped in yuba, served with butterbur miso. - Simmered dish: Bamboo shoots, seaweed, and butterbur simmered gently. Served in a cute bamboo-shaped bowl. - Sea bream rice porridge: I forgot to take a picture because the aroma of freshly cooked rice was so captivating. The Koshihikari rice from the owner's hometown was shiny and delicious. - Dessert: Cherry blossom mochi and ice cream. The restaurant has a warm and cozy atmosphere with a lot of wooden elements. The staff were friendly, and we had a pleasant conversation with the owner. It's a place we would love to visit every time the season changes. We had a great meal, and I look forward to visiting again in early summer. Thank you for the wonderful experience.

Located in a residential area about a 5-minute walk from Akasaka Station on the Tokyo Metro Chiyoda Line, "Akasaka Watarinabe" is a restaurant on the second floor of a building that can be accessed directly from the outside using stairs. The restaurant opened six years ago, taking over a French restaurant space and undergoing renovations during the pandemic before reopening two years ago. The interior features a counter with 8 seats and private rooms for 4 and 6 people, suitable for entertaining guests. The owner, originally from Murakami City in Niigata Prefecture, along with the staff and young chefs, provided excellent hospitality. I visited for the lunch menu available only on Fridays, Saturdays, Sundays, and holidays (reservation required). The lunch course options include ¥10,000 and ¥18,000, and even the ¥10,000 course was satisfying in terms of quality and quantity. - Drink before the meal: Kale and apple drink to calm the excited stomach. - Appetizer: Egg tofu resembling pudding with a harmony of white shrimp, sea urchin, hairy crab, and quail egg, enjoyed with Kochi vinegar jelly. - Side dish: Pure white Bianca pork featuring Niigata ingredients, with a fragrant and high-quality sweetness, wrapped with matsutake mushrooms and leeks. The aroma of freshly ground sesame was prominent. - Soup: Sujiala from Kagoshima with deep umami and fat, perfectly complemented by matsutake mushrooms. - Sashimi: Aged for a week, the sweet and fatty Sujidai was excellent with kombu soy sauce and water salt, accompanied by freshly grated wasabi for a spicy finish. - Grilled dish: Akashi-produced saury with delicious chives underneath, topped with a sauce of salmon roe and egg yolk. - Seasonal appetizer: Eight dishes including White Soup with soft-shelled turtle sauce, barracuda, furofuki daikon, and sweetfish. The fatty barracuda was outstanding, and the miso spiciness of the daikon complemented its gentle taste. - Main dish: Grilled bonito cooked on straw, served on simmered daikon with a sprinkle of sudachi lime for enhanced acidity. - Simmered dish: Hot pot with onions from Awaji Island, pike conger eel, matsutake mushrooms. The seasonal pike conger eel was a delightful addition, and the finely chopped matsutake mushrooms added a flavorful touch. - Rice dish: Murakami-produced Koshihikari rice with sea bream tea pickles. The rice was so delicious that seconds were a must. - Dessert: White coffee pudding, white peach jelly, caramel. The small coffee-flavored pudding was a surprising and exceptional treat. The restaurant also holds unique events, and I look forward to participating in those as well. Grateful for the delicious meal.

I finally got to visit Watanabe-san's restaurant that I was curious about! It is located in a quiet alley in Akasaka. The interior of the restaurant was clean and had a calming atmosphere. I had a great time with the cheerful chef and delicious food. The rice was especially delicious. Thank you for the meal! ♪

Akasaka Watadanabe has been included in the 2024 edition of the Michelin Tokyo guide! With a rating of 3.74 on Tabelog and listed as one of the top 100 Japanese cuisine restaurants in Tokyo for 2023, this restaurant offers a variety of delicious dishes. The homemade enzyme juice made from kale, apple, and carrot is refreshing and tasty. The egg tofu, resembling a pudding, is served with white shrimp from Toyama Bay, hairy crab from Hokkaido's Funkawan Bay, and fresh sea urchin. The Bianca pork from Niigata, wrapped in chives and matsutake mushrooms, is a delicate and flavorful dish. The menu also includes dishes like the Monchong sashimi, the squid from Ibusuki, and the grilled Sawara fish. The eight-course meal features unique dishes like the softshell turtle with white dumplings and ginger sauce, the turnip with chicken miso, and the tilefish with chrysanthemum and vinegar miso. The meal ends with a delicious Tai Chazuke made with locally grown Koshihikari rice. Overall, the dining experience at Akasaka Watadanabe is exceptional, with each dish offering a perfect balance of flavors and textures.

The menu for the 10000 yen course that was pre-booked online for lunch on a weekend included the following items: - Welcome enzyme juice made of kale and apple - Egg tofu resembling pudding topped with luxurious seafood such as crab, sea urchin, salmon roe, and shrimp - Grilled pork with sesame, a flavorful combination of meat, sauce, and aromatic vegetables - Shrimp dumpling and matsutake mushroom soup, with a firm texture and rich shrimp flavor - Fresh sashimi platter with saltwater and kelp soy sauce - Grilled tilefish from Akashi with two different sauces for a unique flavor experience - Eight assorted dishes featuring soft-shelled turtle, white dumplings, butterbur, kamasu fish, sweetfish, fig, and cream cheese - Grilled bonito marinated in a gentle broth with tender radish - Hot pot with conger eel and matsutake mushrooms, with a rich and deep flavor - Sea bream rice bowl with sesame sauce, offering a balance of flavors when mixed together - Dessert trio of white peach jelly, white coffee pudding, and homemade caramel, all sweet treats perfect with tea I would definitely like to visit again. Thank you for the wonderful meal.

When a typhoon was approaching Tokyo, the weather surprisingly wasn't too bad. My friend told me that Watanabe-san in Akasaka serves lunch not only on weekends but also on Fridays, so I quickly made a reservation for the next day. We opted for the 10,000 yen course at the counter with my friend. I was looking forward to it. I had visited on "Nanaka no Hi" before and enjoyed Nanaka's dishes, but I also wanted to try Watanabe-san's cooking. On Nanaka no Hi, Watanabe-san was mostly behind the scenes, so I didn't get to talk to him much. I was thrilled to receive an invitation to a restaurant I wanted to visit. It's always tough for professions that are weather-dependent. Thankfully, the weather wasn't too bad as we walked from Tameike-Sanno and arrived safely. It was great to see the landlady there too. Watanabe-san greeted us with his usual smile. The course started with their homemade enzyme juice, a signature dish since the opening. The appetizers were delicious as always. The creativity and traditional Japanese elements in their dishes are always impressive. The soup and sashimi were excellent. The hassun included a surprising curry dish, which was delicious. The seasonal ingredients like sweetfish and ginnan added to the satisfaction. The hot pot was a pleasant surprise. Despite being full, I couldn't resist the delicious sea bream with sesame sauce and freshly cooked rice in a clay pot. The sea bream with sesame sauce has always been a favorite of mine since the opening. The sesame sauce that has been passed down to Nanaka was also delicious. The meal ended with laughter and joy, thanks to Watanabe-san and the landlady. Every visit to Watanabe-san brings new discoveries, making me want to go back again.

I visited for the first time and all the dishes were delicious. The atmosphere was cozy and not too formal, making it a comfortable place to be. There was someone celebrating their birthday in the restaurant, and the staff played the accordion and brought out a special plate for them!

I used it for my birthday. The interior of the small shop has a calm Japanese atmosphere, and there seem to be two complete private rooms. On the day, we used a private room, but if you want to use it for a special occasion or entertainment, it might be a good idea to use a private room for a special occasion and enjoy the chef's cooking at the counter. As for the food, we had a 13-course dinner. Throughout the course, delicate and refined cooking that maximizes the original flavors of the ingredients and broth was done, and there was no disappointment in any dish, and the tableware was also lovely, making it the best anniversary.

I suddenly found myself alone due to a change in schedule, but I was kindly welcomed and enjoyed a single-person traditional Japanese kaiseki meal. Each dish had a gentle flavor, with occasional hints of curry or Chinese flavors which were very nice. There was also a female chef working there, and the head chef was very kind. I would like to visit again with someone next time.

Japanese Cuisine Top 100 Restaurants 2023/8 Japanese Cuisine "Akasaka Watanabe" ✨✨ Owned by Yujiro Watanabe, who trained at the Kappo "Tsuyama" and the Ryotei "Kanadanaka". It has been decided that it will be listed in the 2024 edition of the Michelin Guide, creating a buzz. The restaurant opened in June 2018. The restaurant is located in a residential area in a back alley a 5-minute walk from Akasaka Station on the Tokyo Metro. The interior of the restaurant has a calm and pleasant atmosphere. But how does the food taste? (*´∇｀)ﾉ ■ 100 Lunch 10,000 yen (tax included, service charge 15% separate) ⚫ Seasonal homemade vegetable juice Pineapple, beets, lemon, and more. A classic but well-executed finish. ⚫ Appetizer "Dragon Fruit, Prosciutto, Ricotta Cheese, Snow Crab" An interesting presentation. I have been eating Japanese cuisine for a long time, but this is the first time I have encountered such a combination. Dragon fruit!? Prosciutto!? However, the flavors blend together beautifully. A well-thought-out dish. ⚫ Side dish "Matsutake Mushroom, Wagyu Beef, Sesame Dressing" Another interesting flavor combination. The aroma of matsutake, the umami of Wagyu beef, and the richness of sesame. Delicious. ⚫ Soup "Conger Eel, Matsutake Mushroom Soup" The conger eel is tender. Plenty of chopped matsutake mushrooms. A straightforward flavor that is easy for everyone to enjoy. ⚫ Sashimi "Sea Bass, Bigfin Reef Squid" Served with kombu soy sauce and kombu water. The bigfin reef squid is soft and sweet, but not my favorite. The sea bass sashimi is excellent. "Bonito Tataki" with leeks and bonito sake lees sauce. This is delicious! The quality of the bonito is top-notch. The combination of leeks and bonito sake lees sauce is superb. A unique presentation that I have never tasted before, but it is amazing. ⚫ Seasonal Appetizers "Deep-fried Young Ayu from Lake Biwa, Turban Shell, Umaki, Okinawan Mozuku Vinegar, Edamame and Corn White Dressing, Mink Whale, Shrimp Shinjo with Fresh Lotus Root, Wood Sorrel Cheese" They pay attention to the ingredients. Especially the young ayu is delicious, as they purchase live ayu and prepare them from head to tail. Each of the seasonal appetizers is perfectly prepared (the cooking technique is very solid). ⚫ Grilled Dish "Grilled Managatsuo" The Kagoshima Managatsuo is also excellent. I recently encountered good Managatsuo at another restaurant, but this one is also top-notch. They also serve turnips cooked in Managatsuo broth! ⚫ Simmered Dish "Miso-glazed Rice Eggplant" A nice dish to finish before the end. The miso glaze is perfect. ⚫ Rice Dish "Famous Sea Bream Ochazuke" The freshly cooked rice is delicious. The sea bream sashimi is tender and flavorful. The sesame sauce and sea bream ochazuke are almost perfect. It was a delicious sea bream ochazuke. ⚫ Dessert "Yangxiang, White Peach Jelly, Coffee Ice Cream" The final dessert does not disappoint. ■ Drink ⚫ Kubota Senju Junmai Ginjo (Glass) 1,200 yen Niigata Prefecture. "I wonder what Kubota Senju tastes like?" I decided to try it. It is slightly sweet rather than dry. It has a good richness, and it is fairly good. ■ Service With the high service charge, the service is of a high level. ■ Pricing The prices are reasonable. They are likely to receive a Michelin star (*´ｪ｀*) This mainstream Japanese cuisine has its own unique twist, different from where the owner trained. With this level of execution, it will be enjoyable for both lunch and dinner. I personally have some lingering resentment from being unceremoniously canceled by this restaurant in the past, so I won't give it a high rating, but the flavors are likely over 4.0. Thank you for the meal m(_ _)m □ Evaluation As of August 2023, the Food Log rating is 3.75 with 95 reviews.

I was looking for delicious Japanese food and came across this restaurant. It's a Michelin one-star Japanese restaurant located just a short walk from Akasaka Station. The dishes were all delicious. I would love to visit again if I have the chance!

I have been a regular customer of a restaurant since it first opened, even before it was renovated. I found out on Facebook that a new event called Nanaka Shokudo, managed entirely by Nanaoka, who has now become the second in command, was happening. I immediately made a lunch reservation for one person about a month in advance, so I was looking forward to it. Nanaoka is a bit shy, cute, and a strong-willed woman. Of course, her skills are top-notch. She personally planned the menu and flavors for this one-day event. It was a counter-only seating that day, with all the regular customers being fans of Nanaoka. I attended alone, but the atmosphere was warm and pleasant. However, I could sense the tension and seriousness of Nanaoka and another female staff member. This kind of atmosphere is nice once in a while. I toasted with a non-alcoholic beer and then had my usual enzyme juice. The refreshing dishes for early summer continued with grated yam and snow crab, okra, and duck with sesame sauce that Watanabe, the owner, first taught me about. It was delicious. The simmered dish and a lovely salad with octopus and conger eel in plum sauce were refreshing. The summer-themed appetizer plate included corn and bitter melon. The hand-rolled sushi was also great. Everything was meticulously prepared. The grilled ayu fish and fried horse mackerel were both good, but I especially liked the simmered dish. The meat was tenderly cooked, shaped into balls, fried, and topped with sauce. It must have taken a lot of effort, and it was delicious. I enjoyed it with wasabi. The rice was mixed with fried conger eel and vegetables like shiso leaves. Squeezing some sudachi lime over the clay pot rice halfway through made it refreshing. It might be nice for summer! I could probably make this at home too. Overall, it was a heartwarming lunch thanks to Nanaoka and her team's hard work and dedication. It was also nice to see the landlady after a long time, and I saw Watanabe, who usually supports in the kitchen, very seriously focused this time. It was very delicious.

I went to a Friday lunch that started in April 23 for 10,000 yen. The clear soup with eel was refreshing and light, and the summer-like start with tomatoes stuffed with duck was enjoyable. Each dish in the course meal was a delight, along with the sake that accompanied it. For example, the crab and the assorted appetizers were meticulously prepared. The fried young ayu had a fresh deliciousness and texture that made the sake go down even smoother. The staff was efficient and the atmosphere at the counter was pleasant. The interactions between the staff and the owner revealed their dedication to the food and the restaurant. It was evident that they had gathered and retained a team of excellent female staff. For me, this was a truly special dining experience that provided a sense of comfort that is hard to find elsewhere. While the restaurant seems to cater to business entertainment and banquet dinners, I highly recommend it for personal dining as well.

The ayu and anago I had at this restaurant in the past few months were by far the best. I was so engrossed in eating that I forgot to take a few photos. The alcohol and service were also satisfying. After visiting several popular restaurants like Michelin-starred, top 100 on Tabelog, or omakase places this year, I have started to see the boundaries of customer attraction. Here are some common points among hard-to-book restaurants (I won't go into specific details on how they achieve this): 1) Thoroughly researching the online/offline customer attraction channels of benchmark or competing restaurants (especially in the sushi genre). 2) Collaborating among staff members based on the differences between their approach and their competitors to reach potential customers. 3) Strong post-visit customer relationship management. 4) Cost-performance driven (it's hard to differentiate based on taste once you exceed a certain threshold, and it's difficult to quantify). There are no magic tricks or need for huge costs or agencies. It's all about perspective and daily efforts. I learned a lot from this experience.

The restaurant is located a 3-minute walk from Akasaka Station, in a slightly calm area. The chef has trained in traditional Japanese cuisine and offers a variety of dishes, from basic Japanese food to creative dishes. The chef is friendly and easy to talk to, making the dining experience enjoyable. The cod roe gratin and stew made with bianca were of high quality. The tai-chazuke served as the final course was delicious, especially the Koshihikari rice made by the chef's sister and her husband. I heard that they also offer a la carte options for regular customers, so I look forward to going back and experiencing the chef's true skills.

At the always well-organized Japanese restaurant "Akasaka Watana-be," the izakaya version has Enka music playing in the background. The kitchen staff wear white coats and aprons, and there are 8 seats at the counter plus 2 special seats. The dishes like sesame tofu, sweet red beans, octopus wiener, and creamy potato salad are delicious. The thickly sliced bonito tataki with three different sauces is a must-try. The "Watana-be style shrimp spring rolls" are popular among both men and women. The meal ends with a delicious "Koshihikari rice cooked in a feather pot" made by Mr. Watanabe's sister and her husband in Niigata. The drink selection includes Heartland Hyper Edoshic and Ryuryoku. It was a fun and enjoyable experience! Thank you for the meal.

The restaurant with an impressive leader in a butterfly tie. Even though I said I don't eat meat, the first dish had raw ham on it. But I decided to give it a try and took a bite...it was delicious. 1) Papaya and hijiki seaweed salad - the portion was just right to not make me too full from eating papaya. 2) Karasumi doria - simple rice with white sauce, but the combination with karasumi was excellent. 3) Fuki and sesame salad. 4) Bonito tataki with green onion soy sauce - a perfect appetizer with a rich flavor. 5) Conger eel soup. 6) Sashimi - Kagoshima squid and Hokkaido bluefin tuna. I love tuna, so I wish there was more. 7) 8 dishes - a decent amount of food. 8) Baby corn and small sweetfish tempura. 9) Grilled eel - exquisite. 10) Grilled white fish - probably swordfish, but I forgot to ask. 11) Shrimp paste tempura - delicious for shrimp lovers like me. 12) Restaurant's specialty - Thai tea pickles. 13) White coffee ice cream and water fruit - the flavor was amazing but the portion was surprisingly large. It might be difficult for those with small appetites to finish it all.

Located quietly in a residential area in Akasaka, "Akasaka Watanabe" offers seasonal Japanese cuisine with a cozy atmosphere as its concept. The owner, Mr. Watanabe, originally from Niigata Prefecture, is known for his trademark red butterfly necktie. After 8 years of training at "Akasaka Tsuyama," he went on to work at renowned establishments like the traditional Japanese restaurant "Shinbashi Kanadanaka" before opening his own restaurant. The restaurant provides a relaxed setting and is child-friendly at the counter, allowing for a casual dining experience. One highlight of any course is the sesame dressing made with seasonal ingredients, such as the day's dish of fuki (butterbur). The large suribachi (grinding bowl) used for making the sesame dressing was carefully chosen as a symbolic item during the restaurant's renovation. The freshly cooked rice served is Koshihikari rice grown by the owner's sisters in Sekikawa Village, Niigata Prefecture, known for its perfect balance of stickiness, moisture, gloss, and flavor. The lunch omakase course is priced at ¥10,000 and includes enzyme juice, papaya, hairy crab, prosciutto, hijiki seaweed, vinegar miso, and rock salt, as well as a variety of beautifully presented dishes like sashimi, tempura, and tai chazuke, ending with water dumplings and coffee ice cream. A 15% service charge brings the total to ¥12,075.

It was a visit for a solo lunch at a famous restaurant, and the cost was ¥12,050. I had deep-sea water for my drink. Here is the summary of the dishes and my thoughts: - Vegetable and fruit juice → Delicious - Crab and mango → Delicious - Aobuki with sesame → Good flavor - Grouper soup → Extremely delicious - Sashimi → Delicious, slightly aged which I liked - Appetizers → Overall tasty - Grilled sea bream with pine needles → Delicious - Young ayu and baby corn tempura → Delicious - Main dish → Sashimi with pickles and rice cooked in a pot, very delicious, second helping will be in the form of ochazuke - Dessert → Water steamed bun and white coffee ice cream, the coffee-flavored ice cream was very delicious Although there weren't any dishes that made me smile uncontrollably, the overall experience was quite enjoyable. Thank you for the meal. The restaurant is located on the second floor of a building a few minutes away from the station. There are 8 seats at the counter and it seems there are also two private rooms. I made a reservation for one person online. It would have been nice to have a menu available. The restaurant is completely smoking allowed.

It was my first visit, but I thought everything from the service, food, and atmosphere was great. The white rice in the tai chazuke made by the head chef's sister with Niigata Koshihikari rice was sparkling and very delicious! The crab rice, which you can eat there or take home, was also very delicious.