Seasonal white asparagus and kudzu tofu with bacon fried onion. Asparagus soup with mountain pufferfish noodles, shrimp, grated mountain yam, lotus root, and delicious broth with a sprinkle of yuzu for a refreshing and light flavor. A platter of two types of seasonal sashimi, assorted vegetables, grilled snapper with wasabi, salt-grilled sea bream, scallop rolled with egg, grilled meatballs, simmered plum with grated radish, and jellyfish with vinegar. Each dish is deliciously enjoyed with the jellyfish vinegar as an accent. Simmered Ezo abalone with daikon radish, mini tomatoes, mini komatsuna greens, and oyster sauce. For the main course, Niigata Koshihikari rice with shredded dried young sardines and pickled vegetables. A dessert of assorted fruits and sweet black sugar.

In May of the 5th year of Reiwa, I visited the Japanese restaurant located on the basement 1st floor of The Prince Park Tower Tokyo. Around 8:40, I was welcomed by the W Chief Manager and guided to the usual private room on the right by N Manager. I enjoyed a bite of honey sweet potato with N Manager, Ms. Ue, and Ms. Ok. I ordered the Japanese breakfast set for 4,500 yen (tax included, plus 15% service charge), choosing between grilled flounder with teriyaki chicken or rice porridge. The set included eggplant in Dutch sauce, u-no-hana (wild leek), shrunken silk pepper, simmered dish (cabbage roll, carrot, konjac, daikon radish), tuna sashimi, grilled flounder, thick rolled omelette, cod roe, roasted seaweed, rice, miso soup, pickles, and fruit jelly with pineapple, pear, and blueberry. I had an iced café au lait with more milk. The fish served here is boneless for easy consumption. Around 9:30, I was escorted out by N Manager until he disappeared from sight.

I enjoyed the 5000 yen early discount plan at Oz Mall in April 2023. We started with a toast drink, ginger ale and orange juice. We had a semi-private window seat, which was great for enjoying the view. Each course was delicate and delicious. The rice dish was Shirasu rice, and the miso soup was very tasty. It was nice that you could have seconds of rice and miso soup. The dessert after the meal was light and the Japanese sweets were delicious. I was very happy to celebrate my mother and aunt's birthdays. The service was excellent, and we had a pleasant lunchtime in the private room. I will visit again for another special occasion. Thank you for the meal!

I had the reasonably priced Yume Gozen here. The sashimi was fresh and the Wagyu beef hot pot meat was tender and delicious. At first, I thought the portion was small, but with rice included, it actually fills you up pretty well. The drink menu is also fitting for a Japanese restaurant, with a wide variety of shochu and sake. Besides set courses, there are also a la carte options, so you can enjoy a little bit of everything while drinking. It's a place where you can have a casual meal or even use it for business entertaining. I think it's a restaurant worth remembering.

In April of the 5th year of Reiwa, after 8:40, I headed to the Shibazakura. The W Chief Manager noticed me as I passed by in front of the Youmeiden and came out to escort me to the Shibazakura. I was welcomed by K Manager and M.AM from the front desk who came to greet me, and was seated at my usual table in the back right. My server was Ok-san (in her third year) after a three-month absence. I ordered the △□ Japanese breakfast set for 4500 yen (tax included, plus 15% service charge), choosing between flounder yu-an yaki (or teriyaki chicken) and rice (or porridge). The set included eggplant ohitashi, u-no-hana, shrunken silk pepper, mugwort tofu, simmered dish (cabbage roll, daikon radish, carrot, konjac), roasted seaweed, pickles, flounder yu-an yaki, mentaiko, thick rolled omelette, rice, and miso soup. The flounder was slightly dry, but overall it was enjoyable. I requested cold water. N Assistant Manager, who had returned from Shinjuku as the Deputy Manager of the accommodation department, came to greet me. For post-meal drink, I ordered an iced café au lait (with more milk in a 2:1 ratio). Around 9:45, I was escorted out by K Manager until he was no longer visible. As I passed by in front of the Youmeiden, W Chief Manager noticed me again and escorted me to the elevator. *Previously, the Japanese breakfast set that cost less than 4000 yen is now over 5000 yen.

I enjoyed the Japanese Kaiseki Full-Course KOUZUKI at Kouzuki, a restaurant known for its elegant and elaborate seafood dishes. The delicate flavors of the dishes, such as the simmered sea bream roe and the deep-fried abalone, showcased the chef's skill and artistry. The grilled rice with mackerel was both gentle and flavorful, leaving a lasting impression. The private dining room provided a relaxing atmosphere, allowing me to enjoy a themed dining experience with seasonal cherry blossoms. The meal included a variety of dishes such as appetizers, sashimi, grilled fish, hot pot, fried dishes, rice, and dessert.

In February of the 5th year of Reiwa, I arrived at the Shibazakura around 8:30 in the morning. As I passed in front of the Yomeiden, the W Chief Manager noticed me and came out to escort me to the Shibazakura. To my surprise, the Front Chief Manager K and M were waiting for me in front of the Shibazakura! (Grateful). The reception was handled by Ms. Ue, whom I hadn't seen in a while. I received greetings from N.AM and was seated at my usual table on the right side. I chose salted salmon and chicken with salt koji grilled. The dishes included boiled greens, silk fabric with Japanese pepper, plum tofu, tuna sashimi, simmered dish (cabbage rolls, carrots, radish), grilled seaweed, fruit jelly topping, pickles, fish cake, cod roe, and rolled omelette. I had iced coffee (plenty of milk). It was mentioned that the salmon had become more delicious because it had been changed from foreign to domestic. I feel that when you have iced coffee, the quality of the coffee itself becomes more apparent. N.AM came to greet me. I was escorted until I couldn't see Ms. Ko anymore, and then I left the Shibazakura around 9:10.

I used this restaurant for a dinner on my wife's anniversary. Even though we are Japanese living in Japan, we rarely eat authentic Japanese food. So, I made a reservation at this restaurant. The course dishes were all gentle in flavor, highlighting the ingredients. They paired well with Japanese sake. The Tokyo Tower outside the window was very beautiful at night. The atmosphere was great, and the food was meticulously prepared. Highly recommended for anniversaries or business dinners.

In January of the 5th year of Reiwa (utilizing until the end of December of the 4th year of Reiwa), around 8:50, I went down to the basement floor to the Shibazakura restaurant. I was greeted by Ta-san and asked to submit my card key (which was a first for breakfast). We were seated at a table near the right hand side. Our server was Ms. Ok (a second-year employee with a good impression). We had a Japanese breakfast - my father had rice porridge and I had regular rice. Both of us had grilled flounder (with the option of chicken teriyaki), tuna sashimi, simmered eggplant, hijiki seaweed, lily root tofu, simmered dish (rolled fish cake, daikon radish, taro), roasted seaweed, grilled flounder, fish cake, cod roe, rolled omelette, rice, miso soup, pickles, and sweet beans. I had an iced cafe au lait (with more milk in a 2:1 ratio). The boneless fish here is great - it's easy for me to eat and gives my father peace of mind. I forgot to ask for more milk in my iced cafe au lait, but they understood my preferences and prepared it that way (grateful for that). Around 9:50, we were escorted out by Ta-san and Ms. Ok until they were no longer in sight.

I made a reservation for a kaiseki course at Sakura (around 8000 yen) through Tabelog. It includes a private half-room, a toast with sake, and a cake. The cocktail is included in the price of the meal. The food was delicious in the half-room, and it's highly recommended for families with children! I ordered a children's meal for 3000 yen for my child, who cannot eat meat, and they provided a meat substitute as requested during the reservation. They brought two drinks at once, but I would have preferred them to bring them one by one. I wish they had been a little more thoughtful.

It is a Japanese restaurant located on the basement floor of The Prince Park Tower Tokyo, at the back. Around 8:40, we were greeted by the Chief Manager and Mr. Kiyoshi, and led to the table at the back. Our servers were Ki and Ms. Ue (who I haven't seen in a while). I chose the grilled flounder and rice over porridge. The meal included tuna sashimi, lily root tofu, hijiki seaweed, simmered dishes (stuffed rolled egg, taro, daikon radish, minced chicken sauce, grilled seaweed, grilled flounder, mentaiko, fish cake, rolled omelette, rice, miso soup, pickles. I also had iced coffee. As always, the grilled fish here is boneless, which is great. The flounder was thick and delicious. I asked for a refill of coffee milk for the iced coffee, but it was still too strong for me, so I recommend ordering a cafe au lait (with more milk) instead. Around 9:30, Ki disappeared, and we were escorted to the elevator by the Chief Manager. Overall rating: 3.9 (up from 3.8), taste: 3.7 (up from 3.6), cost performance: 3.8 (up from 3.7).

Lunch is somewhat reasonable if you make a reservation with a coupon or something. It has a hotel-like feel, with consistent service and tasty food, and a nice atmosphere. The juice for 800 yen and glass of beer for 1250 yen are normal hotel prices, but when you consider it for lunch, it's a bit hesitant...

In October of the 4th year of Reiwa, around 8:40, I went to the B1F Shibazakura. I was greeted by the floor manager and led to the seat at the far right back. The manager informed me that today's grilled dishes were flounder teriyaki and chicken teriyaki, and I chose the flounder. I also chose rice (congee as an option). My server was Ms. Ya (5th year: originally from Tenjo). The breakfast set included salmon sashimi, ginkgo tofu, hijiki seaweed, simmered eggplant, simmered dish (setraku maki, taro, daikon radish), grilled seaweed, flounder teriyaki, fish cake, raw cod roe, rolled omelette, rice, miso soup, pickles, and sweet beans (with pineapple). When asked by Ms. Ya about my drink preference, I requested an iced café au lait with more milk (2:1 ratio). The boneless fish made it convenient and worry-free to eat. Around 9:30, I was escorted out by Mr. N and sent off by the floor manager to the elevator. Overall, the taste was rated 3.6 (up from 3.5) and the cost performance was rated 3.7 (up from 3.5).

In September of the 4th year of Reiwa (visit in August), around 8:40, went down to the underground floor to the shibazakura area. Was welcomed by Mr. Ki, Ms. Nak, and others, and seated at a table towards the middle. Served by Ms. Nag (7th year: heavenly shibazakura and bird shibazakura). Chose the grilled salmon as the fish of the day. Also had tuna sashimi, silk mountain pepper, corn tofu, marinated houttuynia cordata, simmered dish (chicken meatballs, konjac, burdock root, among others), grilled seaweed, honey beans, pineapple, salmon, cod roe, fish cake, and omelette. Rice, pickles, miso soup, and iced coffee. The salmon here is boneless, making it safe and easy to eat. Midway through, Se from Breeze Veil came to say hello (grateful) (the moon at Takabuto). Around 9:30, was seen off by Ms. Nak and others and left. Shortly after, Mr. Ki rushed to see me off halfway down the hallway.

In August of the 4th year of Reiwa, around 8:40, I went down to the underground floor to the Shibazakura restaurant. When I got off the elevator, I was greeted by the front K Manager, who escorted me to the Shibazakura restaurant to ensure that I didn't feel the burden of my reservation mistake. I was seated at the same table as last time, at the farthest end, with Na as my server. For the main dish, I chose salmon (chicken was also an option). The meal included lotus root salad, tuna sashimi, corn tofu, simmered dish (meatballs, konjac, carrots, burdock root, mushrooms, etc.), roasted seaweed, sweet beans, salmon, fish cake, spicy cod roe, and rolled omelette. It was served with rice, pickles, and miso soup. I also had an iced cafe au lait. The staff at this restaurant are all very friendly, although it's a shame that they walk in Western-style clothing despite wearing kimonos. During the meal, Se from Breeze Veil came to greet me. When I asked Ka Manager, who was at Shibazakura all morning, if she was there to support me, she replied, "I heard that Yamato-san was coming, so I wanted to make breakfast for him!" which made me very happy. Around 9:20, I was escorted out and bid farewell until Ka Manager was no longer in sight.

In July of the 4th year of Reiwa, around 8:40, I went to the underground 1st floor to "Shibazakura". I was welcomed by the floor manager and seated at a table at the back by Mr. Ki. The staff serving us was Ms. Ya. I chose rice porridge with chicken (option of sea bream), along with salmon, simmered hijiki seaweed, simmered eggplant, small shrimp with tofu sauce, simmered dish (eel, taro, radish), roasted seaweed, grilled chicken with miso, spicy cod roe, rolled omelette, fish cake, rice, pickles, miso soup, and for dessert, sweet beans (agar, beans, pineapple). The waitress who recently transferred in July asked if I wanted my coffee hot or iced, and the floor manager kindly offered to prepare an iced café au lait for me, which I requested with a preference for more milk. The waitress kindly offered a refill of café au lait, but I declined. After receiving greetings from Mr. Ki, I was seen off by the floor manager and the waitress until they were out of sight, and I left around 9:40. Overall rating: 3.8 (up from 3.5), taste: 3.5 (up from 3.4), service: 4.2 (up from 3.8), cost performance: 3.5 (up from 3.4), drink: 3.5 (up from 3.3).

In July of the 4th year of Reiwa, after 6 o'clock, I headed towards the Shibazakura. On the B1F, when passing in front of the Youmeiden, the W Chief Manager noticed me and came out to escort me to the Shibazakura. At the Shibazakura, K Manager welcomed me and guided me to the Nagatsuki room (a table seat facing a waterfall). I thought they were there to support the Shibazakura today, but they had actually come to meet me (grateful). K Manager introduced me to the N Manager (AM). For lunch, since I had Italian food at Dazzle, I wasn't very hungry, so I chose the Yumezen for 6600 yen (5500 yen for guests). The hostess was Ms. Ue. The Yumezen included: Tomato Tofu with Cream Cheese, Horenso Ohitashi, assorted sashimi (tuna, kanpachi), Wagyu steak with eringi and baby corn, tempura (shrimp, karei, eggplant, pumpkin, shiitake), conger eel nanbanzuke, tofu steamed in soy milk topped with buttered asari and sansho pepper, rice, pickles, miso soup, and dessert (red meat melon, pineapple). There was nothing particularly special, but a variety of decent dishes that were enjoyable. When I tried to pay by pressing the buzzer, no one came, so I had to call Ms. Ue to settle the bill. Around 7:15, I was seen off by the N Manager and Ms. Ue until they disappeared. When I got on the elevator, the W Chief Manager noticed me from afar in the Youmeiden and greeted me. Overall rating: 4 (from 3.9), Taste: 3.5 (from 3.3), Service: 4.2 (from 4), Atmosphere: 3.7 (from 3.5), Cost performance: 3.7 (from 3.4).

In May of the 4th year of Reiwa, around 9:00 am, I headed to the B1F Shibazakura dining area. I was greeted by the receptionist and then the Se senior advisor rushed over saying, "Welcome, Yamato-sama," and escorted us to a table. Se and Su, in their 3rd year, were our servers. I chose rice and chicken, while my father chose porridge and flounder. Se impressed me by preparing cold water along with tea (he seemed to know I prefer cold water). The N floor manager came to greet us, mentioning that Y Manager had informed them of our visit this morning (grateful). We had simmered hijiki, simmered eggplant, lightly grilled salmon, small shrimp with tofu, simmered dishes (burdock, taro, radish), roasted seaweed, grilled chicken with koji, mentaiko, rolled omelette, fish cake, rice, pickles, miso soup, sweet beans (agar, beans, pineapple), and coffee. Su, our server, was young but pleasant (omitted). My coffee had plenty of coffee milk, which made me wonder if they knew my preferences well (even though I hadn't visited Shibazakura much). Around 10:00 am, we left the restaurant. Overall rating: 3.5 ← 3.3, Taste: 3.4 ← 3.3, Service: 3.8 ← 3.3, Cost performance: 3.4 ← 3.3.

We used this restaurant for a meeting of both families. We ordered a kaiseki course. Unfortunately, the weather was rainy, but the delicious food and atmosphere made it a very enjoyable meeting. The staff were also very flexible and accommodating, and we are grateful. Thank you very much. *The restaurant is located underground and Tokyo Tower cannot be seen.

In April of the 4th year of Reiwa, I was welcomed by Ka-san (originally Hamashiba) with the greeting "Welcome, Daiwa-sama." I was asked by the waitress if I preferred a table seat, a sunken kotatsu, and I chose the sunken kotatsu. The Japanese breakfast cost 3570 yen and I chose grilled chicken with salt koji (with the option of salmon with salt grill) and rice (with the option of porridge). The meal included tuna sashimi, yuba and small shrimp, silk crepe with sansho pepper, boiled vegetables (burdock, carrot, fish ball, konjac, mushroom, komatsuna), grilled seaweed, grilled chicken with salt koji, fish cake, rolled omelette, konjac. Rice, miso soup, pickles. Coffee (previously served with plant-based creamer, now improved with creamer). A safe and enjoyable breakfast. I was seen off by Ka-san and the restaurant manager upon leaving. Overall rating: 3.3←3.2, Taste: 3.3←3.1, Service: 3.4←3.2, Atmosphere: 3.3←3.1, Value for money: 3.3←3.2