This is a Japanese restaurant located near the Torii slope in Asakusa. The interior has only 6 counter seats, with a relaxed and homey atmosphere. The bill came out to be around 20,000 yen per person including drinks. The dishes we tried were: Matsutake mushroom and corn fry, Brown mushroom pureed soup, Sashimi of octopus and sea urchin, Steamed abalone with liver sauce, Swordfish and matsutake mushroom soup, Grilled blackthroat seaperch with grated okra and walnuts, Young ayu fish with roe, Dried daikon radish and beef, Deep-fried pufferfish in the study, Buckwheat salad, Duck hot pot, Grilled saury and chrysanthemum stalk rice, and Poached pear with wine jelly. Each dish was delicious and well-balanced in flavor. The chef's skills and creativity were evident in every dish, making the dining experience enjoyable and satisfying. The variety of ingredients used and the quality of the food made the price well worth it. The chef was friendly and engaging, adding to the overall enjoyment of the meal. I will definitely visit again!

Located in Asakusa, "Araikawa" is a must-visit restaurant! The exquisite Japanese cuisine served here beautifully brings out the flavors of the ingredients. The ambiance inside is calm and elegant, perfect for special occasions. The staff are all very friendly, making the dining experience enjoyable. Despite all this, the restaurant has a charm that makes you want to visit again. If you have the chance, please do visit at least once. You may feel a different kind of wonderful that differs from my own impression.

The refined elegance of Arakawa in Azabu-Juban, a jewel box of Japanese cuisine. When you open its doors, you are greeted with exquisite flavors. The seating consists of only 8 special seats at the counter, each one creating a comfortable distance. The warmth of the owner fills the air with hospitality. Seasonal ingredients take center stage, creating a colorful display. Carefully selected ingredients are skillfully prepared in harmony. Each captivating dish steals your heart, enchanting all your senses. Delicate presentations mesmerize the eyes and delight the palate. Colors and textures intertwine, crafting moments of pure joy. Gather here with fellow connoisseurs seeking a feast for the senses. The finale of the meal, a pot rice dish, holds happiness in every bite. The freshly cooked rice dances with a comforting steam. Packed with the bounty of the season, it weaves a luxurious taste. Arakawa embodies the essence of Japanese cuisine. A blend of seasonal flavors and heartwarming hospitality. A pride of Azabu-Juban, a memorable dining experience.

The restaurant opens at 6:00 PM. It specializes in Japanese cuisine and offers great value for the price. The food is delicious and the overall experience is top-notch. Among the Japanese restaurants in the 23 wards, this place stands out for its excellent value for money. It's best to judge the taste by trying it yourself. I have attached images of everything I ate that day for reference. In my opinion, a good restaurant is one that makes you want to come back, regardless of the price. It's expected that a high-end restaurant offers great food and service for the price paid. The true test of a restaurant's quality is whether you still feel like coming back even after paying a high price for the services provided. I mention this in all my reviews. Although I am a regular at Arai-kawa, I find that it offers the best value for Japanese cuisine. The atmosphere in the restaurant, when visited with my father, is very pleasant and calming. I look forward to visiting again in the future.

The gathering started at 6 pm to celebrate my apprentice's main job, with a total of 5 people including other apprentices and related individuals, so it seemed lively enough to reserve the place. Despite being a Sunday, which is a regular holiday, the restaurant opened for us, and I am truly grateful for that. The restaurant specializes in creative Japanese cuisine, and the price is very reasonable. The deliciousness is top-notch as well. One of the apprentices who came with me was surprised and said, "Even without alcohol, this course is worth about 50,000 yen, is it really this price?" So, the value for money is quite high. Among the Japanese restaurants in the 23 wards, I think this restaurant has the best cost performance. As for the taste, I recommend judging it by actually visiting the restaurant because my vocabulary cannot express the delicate taste well. I attached images of all the food we ate on the day for reference. Personally, the dishes using Spanish mackerel were excellent. There were two types of mixed rice for the end, and we kept asking for more. I believe that the mark of a good dining establishment, especially a high-end one, is whether you want to go back. It is natural to expect that a restaurant with high prices will have good food and service. The restaurant's level is judged by whether it can make you think, even after paying that price, "Well, I'm satisfied considering all the services provided (taste & service). I want to come back again." I always mention this when writing about a restaurant (laughs). Arai Kawahara is a regular customer who has visited multiple times, but in terms of value for money, it may be the best in the Japanese cuisine genre. The atmosphere of the restaurant, run by the father and son, is also very pleasant. It is calming. Especially this time, I am truly grateful for accommodating us on the day of our visit and for handling the reservation. I look forward to continuing to visit in the future.

The owner of the restaurant is a Michelin 3-star chef who trained at "Yukimura". He has a mentor-student relationship with Chef Yukimura since their days training in Kyoto, and also worked at "Rokkaku", a sister restaurant of "Yukimura", for 5 years. After serving as the head chef at "Ginza Shimada", he decided to open his own restaurant. It's hard not to expect delicious food when you hear about his background. He has been collecting various dishes since becoming a chef and believes that a chef who is also a creator should take an interest in the dishes they use. The color and shape of the dishes connect the food. Mr. Washikawa does not think "Let's make this dish because we have this dish," but rather "Let's choose this dish because we made this dish." The lack of set courses in his menu is perhaps a unique "sense" that comes with being a creator. [Drinks] ① Oolong tea x3 [Price] 19800 yen (tax included) [Omakase course] - Appetizer: Tempura of shrimp meat and shrimp head, vinegar citrus - Starter: Fish roe, red beet, vinegar citrus peel - Hassun: Yellowtail with grated radish and soy sauce - Seasonal dish: Crab from Kinosaki, kombu - Soup: Cod milt with green onion and perilla - Grilled dish: Miso-grilled bonito, roasted ginkgo nuts, roasted small shrimp, vinegar citrus - Main dish: Grilled Aomori Shamo chicken with grilled mushrooms - Vinegared dish: Salmon roe and water-soaked chrysanthemum - Soba: Homemade soba, fried tofu with soba, soba seeds, and chili pepper - Side dish: Beef shank meat with white miso soup, celery, and mustard - Rice: Crab rice, salmon and fish roe rice, pickled kelp, red miso soup - Dessert: Strawberry ice cream - Tea

I visited a Japanese cuisine restaurant in Tokyo called Arai Kawakawa with a rating of 3.82 on Tabelog in 2021. The restaurant is located in Azabu Juban, on the ground floor of a mixed-use building along the street. The interior consists of a single row of counter seats only, with a total of 5 seats on this day due to COVID-19 restrictions. The chef, Tomoya Arakawa, who trained at renowned top-class restaurants, serves traditional Japanese cuisine in a course meal format. The menu included dishes such as white asparagus with caviar, fruit tomato with tofu sauce, sashimi with sea urchin, alfonsino, and white shrimp, as well as grilled young ayu, grilled golden eye snapper with okra sauce, and more. Each dish was carefully prepared with high-quality ingredients and cooking techniques, creating a delicious dining experience. The atmosphere was pleasant, with the opportunity to watch the dishes being prepared and engage in conversation with the chef. Overall, it was a delightful dining experience with great food at a reasonable price. It would be a wonderful addition to the neighborhood.

Located near Azabu-Juban Station in Tokyo, this restaurant is run by a chef who trained in the famous restaurant Kanda. Despite his impressive training, the restaurant has relatively few reviews. Reservations were relatively easy to secure, so it may not be as difficult to book a table here as one might expect. The small restaurant has only 8 counter seats and is run by the chef and his father. Starting with a beer, we were served tempura which paired perfectly. The concept of the restaurant seems to focus on showcasing the natural flavors of the ingredients. They work with seasonal ingredients and skillfully bring out their deliciousness. The presentation of the dishes is simple yet refined, with beautifully prepared mountain vegetables and my personal favorite, bamboo shoots. One dish that felt slightly out of place was the somen noodles with caviar, but it added a touch of humor to the meal. The second helping of rice with beans and dried fish flakes may not have been necessary, as the original dishes were already so well-executed. Considering the price, the quality of the course is exceptional and a true gem in the world of Japanese cuisine. The selection of sake complements the dishes well. Overall, this restaurant embodies the high standards of Tokyo's traditional cuisine and is poised for continued success in the future.

A cozy and intimate restaurant with a friendly owner where you can enjoy your meal while chatting at the counter. It's so popular among regulars that it's hard to get a reservation. The set course menu offers a great value for around 15,000 yen per person, considering the quality and quantity of dishes. The atmosphere is welcoming, fun, and the food is delicious. The menu includes a variety of dishes like tempura, steamed clam rice, crab, sashimi, simmered fish, and more. Definitely a must-try spot in Tokyo! #Araikawa #YokoLogTokyo #YokoLogAzabujuban #YokoLogKaiseki #YokoLogJapaneseCuisine #YokoLogAraikawa #YokoLog #yokoayalog

It was simply enjoyable. Sitting at the beloved counter, the owner's conversational skills kept the atmosphere lively. The fact that he runs the place alone contributes to the reasonable course prices. The food was delicious. This place has it all - a great atmosphere, affordable prices, and tasty dishes. The menu features high-quality seasonal ingredients. Even the palate cleanser, cold noodles, was full of flavor with a combination of bonito and mackerel dashi. The sake selection was left to the owner's choice, and the number of dishes exceeded expectations. Despite arriving hungry, I was already full before the final rice dish. Today's menu included dishes like Uni from Miyagi, Ise Ebi jelly, Chiba corn tempura, and more.

After enjoying ourselves greatly at "Rokkaku" in November 2019, we tried to catch a taxi but unfortunately, due to the rain, we couldn't find one. Suddenly, we heard a voice from behind saying, "Isn't that Bottan-san?" When we turned around, it was none other than Mr. Araigawa, who used to work with Yukimura-san. He had left Yukimura-san's place and started his own business nearby on Yukimura-san's recommendation. We decided to peek into his shop. When I asked if it was okay to just have one drink, he insisted we have as many as we wanted. Soon, our cruise buddies started coming in one by one and the place was full. Even though they were about to close, they couldn't turn us away as we were all a bit tipsy (laughs). I had a double highball and my wife had a plum wine soda, and we left after just one drink as it was getting late. We'll come back for a proper meal next time. Sorry for the trouble we caused.

The chef, who used to work at a Michelin 3-star restaurant, serves a fantastic seasonal omakase course in the same row in Azabu-Juban. Despite the variety of 13 dishes, each dish is well-balanced and flawlessly executed, showcasing a parade of exquisite Japanese cuisine. The meat dishes are particularly impressive, with perfectly cooked slices of premium quality Maesawa beef sirloin. The sauce complements the meat beautifully, and the dish is accompanied by delicious mushrooms and grilled shiitake. The course starts with a crab spring roll, followed by a succulent Miyagi oyster fry and a tender Fukuoka black abalone. The meal also includes a variety of small dishes, such as shrimp and sea cucumber tempura, and a dish of grilled horse mackerel and yellowtail. The meal ends with a comforting dish of rice cooked in a clay pot with saury. The sake pairing is recommended, with a selection of high-quality sake to complement the dishes. Overall, this cozy traditional Japanese restaurant, run by a chef with a wealth of experience, offers a delightful dining experience with flawlessly executed dishes and a great selection of sake.

A course meal prepared in a kaiseki style. The friendly chef serves dishes one after another. There is no unnecessary waiting time, not too fast, and he pays attention to our pace. It was a first experience for me to start with fried food before the appetizer. Even though it was my first time there, the chef kindly accepted our wine brought from home, but it was slightly warm due to transportation... However, it turned out well as the warm appetizers were not affected. From matsutake mushrooms to seasonal dishes, followed by a creamy crab croquette. Enjoying my favorite dishes, we then had chestnut rice and a variety of small dishes. The flavors were just right, not too strong. By this point, my companion and I were already enjoying our drinks a lot. The abalone was well seasoned, served with liver sauce. Then came the sashimi, which was sea bream... The soup also had plenty of matsutake mushrooms. We then had grilled sea bream and oysters, followed by a salmon rice bowl with plenty of salmon roe. By this time, we had finished the champagne, so we ordered some sake. They had a wide selection of sake, catering to different preferences. I heard they also serve champagne. We took a break with some soba noodles, and finished with a tofu dish and ginkgo rice. The chef's lively conversation made the meal even more enjoyable, and we ended up eating more rice than usual... The chef seemed very knowledgeable and eager to learn. I would definitely like to support this restaurant in the future. And the price, for a place in Azabu-Juban, is surprisingly affordable! With a focus on seasonal ingredients and even some high-end items, the price of 13,000 yen is quite reasonable. They only accept cash payment, but at this price, it's understandable. The restaurant's interior is still simple but well-designed, not feeling cramped at all. I look forward to visiting again as they continue to evolve.

"Sengawa", a restaurant run by Mr. Sengawa, who hails from "Yukimura", "Rokkaku", and "Ginza Shimada" (head chef). I visited the restaurant with my foodie friends, who were also eager to try it out. We opted for the chef's special course priced at 13,000 yen. Here is what we enjoyed: - Assorted appetizers of crab and watercress - Hot pot with sea urchin, scallop, and abalone - Eel with okra - Red snapper and grilled eggplant - Cold noodles - Fig, eggplant, and white miso - Meat dish - Two types of rice for four people: whitebait rice and conger eel rice The red snapper, abalone, and the rice dishes were particularly delicious. Considering the amount and quality of food we received, the price of 13,000 yen was very reasonable. Mr. Sengawa's relaxed and friendly atmosphere added to the overall experience. Amount spent: 17,200 yen Rating: 4.5 points 5 points: Definitely want to visit again! 4 points: Would revisit if the opportunity arises. 3 points: Would consider revisiting. 2 points: Once is enough. 1 point: No need to visit.

The first champion tempura at Saimaki with shrimp and flying fish roe, scallop, baby corn, boiled spinach, sandfish, watercress, fried agetofu, young ayu fish tempura, sashimi of striped jack, squid, conger eel, okra, conger eel, black sea bass, grilled eggplant, simmered anago eel, cold soba noodles with grated daikon radish, soba seeds, simmered abalone, fig, shiitake mushroom, sesame sauce, sweet potato dumplings with beef tendons, ginger, corn and okra rice, blancmange, black honey.

I visited Arai Kawasama, a kaiseki restaurant located in Azabu-Juban. It operates on a reservation-only basis. The access is convenient, just a 5-minute walk from Azabu-Juban Station on the Oedo Line (exit 7) or Namboku Line (exit 4). The distance from the station is about 267 meters. A magnificent pine tree in a planter is placed at the entrance. Upon entering, you will find a spacious interior with a white wooden counter seating for 8. I sat comfortably on a chair and enjoyed today's dishes. Arai Kawasama opened in February 2018. The chef, who hails from the Michelin 3-star restaurant Koma, has a mentor-disciple relationship with Chef Koma since their training days in Kyoto. Additionally, he worked at Rokkaku and later became the head chef at Ginza Shimada before starting his own restaurant. The menu I had included dishes like tempura shrimp and scallops, jun-sai, beef with plum, sardines, and more. The tempura dishes were served rare, providing a unique texture. The jun-sai had a smooth and crunchy texture. Considering the quality and quantity of dishes, the price was reasonable. Overall, Arai Kawasama offers good value for money in the Azabu-Juban area and beyond. I look forward to visiting again. Thank you for the wonderful meal.

It's the season for sansho peppers. Of course, I went for it. During this season, they offer a 16k course (usually 13k). They served both beef and chicken for sukiyaki, but I found the chicken to be more light and delicious. As the chef mentioned, I felt that the beef had too much fat. Last year, they served rice with beans, but this year it had green onions added, which was a bit surprising. What surprised me was that the sashimi lacked depth of flavor. I realized that traditional Japanese restaurants and sushi places put a lot of effort into creating that taste. It's a good restaurant, but I didn't have a chance to go until this season. In that sense, seasonal specialties are quite important, and it made me think about it in a strange way (laughs).

MaBu Juhachi, I visited for the first time with three friends. The general was very friendly and accommodating, asking about our preferences. The food was delicious and we ended up drinking a lot. The cost performance was also good. We will definitely visit again. Thank you for the meal.

The portions are generous, allowing you to enjoy seasonal dishes to your heart's content.

Araikawa is a traditional Japanese restaurant located near Azabu-Juban, just down the Toriizaka slope. The cozy establishment has around 10 counter seats and is run by a humble owner. The course menu costs 16,200 yen including tax and service charge. Dishes include fried horse mackerel, fried oysters with liver, fried taro and shrimp, seaweed, kuwai and chestnut senbei, and more. The meal also features a small bowl of white tilefish, grilled saury with tofu skin, steamed snow crab, grilled cod milt, simmered daikon radish, beef grill, steamed abalone with soba, matsutake mushroom rice, miso soup, pickles, and matcha ice cream. The variety and quality of dishes at this price point make it a great value for money.