Nishi-Azabu, Mr. Otake's first visit! The beautiful 6-seater counter lifted my mood. I couldn't resist and ordered ROCOCO beer and sake at once. - First, we had Isaki. It was very chilled, perfect for the hot season. So refreshing and happy~ - Sashimi included Kensaki squid, golden eye snapper, and sea urchin. Mr. Otake skillfully prepared the Kensaki squid, revealing its sweet and chewy taste. The golden eye snapper had been aged for two days, making it tender and flavorful. (Was the dishware by Master Uehon Kugen?) - The hairy crab soup was filled with chunks of crab, very satisfying. - The ayu fish from Nagara River was firm and went well with sake. Corn tempura. - Abalone risotto with a touch of black shichimi pepper. This was piping hot!! The temperature gradually increased from the cool Isaki, reaching a peak of heat here. The change in temperature was enjoyable. - Scallop and edamame croquette. Sweet and gentle flavor. It felt like having a comforting meal at the top of a mountain. - Kinmedai fish and duck eggplant stew. This was incredibly delicious! The texture was great, and I couldn't resist finishing it all. - Saga beef rump steak with Nishijyo miso marinade. The Sansho pepper added a nice kick, enhancing the beef's flavor. - Rice cooked in a pot with plenty of trout. It was so delicious that we asked for seconds. They even made onigiri with the leftovers. - Dessert was Kochi late mandarin ice cream and Sato Nishiki cherries. A refreshing ending to a fantastic meal. Everything was incredibly delicious~ Can't wait to visit again!

The head chef, Tatsuya Otake, trained at Takada Hachijo in Gifu before opening his own restaurant. The shrimp shinjo soup, tuna and sea urchin sashimi, sea bream in miso, salmon roe on Inaniwa udon, abalone croquette, winter melon and shark fin scallop topping, Saga beef lamp grill with lotus root manju, and matsutake mushroom rice were all meticulously prepared dishes. The location is a bit hard to find, but it's about a 3-minute walk from the Nishi-Azabu intersection. It's a restaurant that makes you want to go back again.

I went to a Japanese restaurant in Nishi-Azabu that is only open for lunch on weekends. This time, I had a toast with oolong tea. The amuse-bouche was a steamed dish of hairy crab and autumn eggplant, with a nice balance of flavors. The shrimp soup had a plump shrimp and a gentle taste. The grilled sea bream was fatty with crispy skin and tender flesh, very delicious. The abalone cream croquette had chunks of abalone inside and a creamy texture with a delicious liver flavor. The winter melon and pork stew had tender pork and a hint of spiciness, very tasty. The clay pot rice with mushrooms and autumn salmon was flavorful with the salmon's umami infused into the rice, absolutely delicious. The dessert was fig and yogurt gelato, a refreshing and tasty combination. The hojicha ice cream had a nice aroma and was delicious. This time, we had a private reservation after 12 o'clock, and every dish was beautifully presented and delicious. The price of 6600 yen including tax was reasonable for the quality of food. I would like to visit again.

I made a reservation for lunch on Saturday and visited the restaurant. While they don't use particularly high-end ingredients, all the flavors were well balanced and delicious. It's a simple and tasty Japanese cuisine. Just be aware that the pace of serving dishes is very fast, so I recommend making a reservation for an early time.

This was my first time using the restaurant at night. The variety of dishes, all delicious, and the speed at which they were served were all great. It was a very hot day, so it was a bit disappointing that many dishes were served piping hot. There was so much food that I ended up getting too full. The desserts were also delicious. Thank you very much! ^_^

The dishes at the restaurant were delicate and delicious, including shrimp soup, amberjack sashimi with creamy eggplant and corn croquette, tomato manju, grilled chicken with rice seasoned with fresh ginger, and watermelon blancmange. I couldn't remember all the dish names, but they were all tasty.

I'm grateful to my friends who always invite me. It was nice to be invited with my wife and kids on this day. The soup with a strong dashi flavor was the most memorable! It's amazing how the dashi stands out. The finale was the fluffy eel rice dish! It was seriously the best ^_^ This was my second time here, but I want to come back for lunch again! Ossu ossu!

"Located a 7-minute walk from the station, Nogizaka offers a variety of dishes including hairy crab shinjo, Fukui's flatfish, swordtip squid, sea urchin from Gifu, sweetfish, abalone, crispy scallop, cream croquette, kinki fish, camembert cheese with chili pepper, and a beef dish (unspecified). For dessert, they serve cherry ice cream."

I usually eat a lot of Western food, and I often go to the same Japanese restaurant. However, this time I decided to explore new places and went to this restaurant for the first time. They had traditional kaiseki dishes as well as Western-style dishes like abalone risotto. I enjoyed the meal from start to finish without getting bored, and it was really delicious.

Appetizer: Isaki (grunt fish), summer vegetables soup: Hairy crab sashimi: Swordtip squid, flounder, sea urchin grilled dish: Young ayu salt-grilled, corn tempura main dish: Abalone risotto a summer specialty and it was amazing! Fried dish: Cream croquette with carabineros and edamame simmered dish: Alfonsino, eggplant meat: Saga beef loin in sweet miso sauce, green pepper rice dish: Trout and shiso leaf clay pot rice dessert: Kishu mikan and yogurt gelato, cherry Kido -KID- Muryozan Junmai Vintage 2019 Kokuryu Natsu Shibori

It's been four months since my last visit to Ohtake in Nishi-Azabu, a Michelin-starred restaurant. Located in Minato-ku, Tokyo, it's relatively affordable compared to other high-end restaurants in the area, making it a convenient choice for a special meal. The atmosphere is relaxed, making it a great place to enjoy a meal without feeling too formal. The head chef hails from Takada Hachio from Gifu, and the average budget is around 22,000 yen. Reservations can be made through OMAKASE, and they are relatively easy to secure. The menu for this visit included dishes such as grilled shrimp and eggplant with Tosazu jelly, seasonal sashimi, a clear soup with mashed peas, abalone and yuzu flower, grilled nodoguro fish and tempura of koshiabura, crab Inaniwa udon with caviar, clam croquette, grilled cherry salmon and new potato manju, simmered Saga beef, rice cooked with conger eel, shiso, and burdock, strawberry ice cream and cherries, and cold sencha tea.

Everything was delicious. From the sashimi to the soup to the grilled dishes, it was a parade of delicious fish. Everything was carefully and delicately seasoned and truly delicious. The finale was mixed rice cooked in a pot with sticky rice. Of course, this was also delicious. I was truly full and had the leftovers made into onigiri to eat the next morning. It was amazing!

I visited for lunch. The course portion was just right and left me feeling satisfied. The croquette was made with clams, but when I mentioned in advance that I don't like shellfish, they brought me a crab cream croquette instead. The dishes were flavorful with a nice dashi broth, the fish was cooked perfectly, and the meat was tender. I was truly satisfied and would love to visit again.

My friend made a reservation for us at "Otake," located in a quiet alley off the main street of Nishi-Azabu. The owner, who hails from the renowned Gifu restaurant "Takada Hachijo," left in 2017 and is now the head chef here. The restaurant has earned a Michelin star and is considered one of the top 100 restaurants in 2023. We sat at the counter and enjoyed a delicious meal. The drink, a golden oolong tea, had a perfect balance of bitterness and a refreshing aftertaste. The omakase course included: - Appetizer: Swordtip squid with warm egg and wasabi jelly, a refreshing start. - Soup: Clam and matsutake mushroom in a flavorful broth. - Fried dish: Scallop and broad bean croquette, creamy and delightful. - Simmered dish: Kinmedai fish with onion sauce and sansho pepper. - Grilled dish: Tokushima sudachi chicken with salt, simple and delicious. - Rice dish: Firefly squid rice with miso soup and pickles, fragrant and satisfying. - Dessert: Strawberry and cream cheese ice cream with roasted green tea. The food was delicious, beautifully presented, and offered great value for money. Thank you for the wonderful meal.

About a 10-minute walk from Nogizaka Station, this restaurant has a slightly hard-to-find exterior, tucked away in an alley off the main street. Look for the sign that says "Otake" and pull open the door to enter. Inside, there is a small counter with 8 seats and 4 private rooms, creating a cozy hideaway vibe perfect for adults looking to enjoy a meal and drinks. Despite expecting to watch the cooking up close at the counter seats we reserved, the preparation actually takes place in the kitchen at the back. The young staff members bring out the dishes to the counter. While the restaurant may not have a particularly elegant or calming atmosphere, the quality of the food is truly outstanding, with comforting and meticulous flavors. Lunch Course: 6,600 yen - Appetizer: A dish to start off the meal, featuring tender Ken-saki squid with a rich flavor, complemented by the richness of egg yolk and the refreshing touch of wasabi jelly and myoga. - Soup: Fluffy shinjo dumplings with clams inside, served in a deep and flavorful broth. - Fried Dish: Cream croquette with scallops and fava beans, accompanied by fluffy snow salt. - Simmered Dish: Kinmedai fish with new onions sauce, highlighting the deliciousness of the sauce. - Grilled Dish: Sudachi chicken, with crispy skin and tender meat, served on a lovely plate. - Rice Pot: Rice with firefly squid and bamboo shoots, a surprisingly delicious combination with a refreshing flavor and accent of sansho pepper. - Dessert: Strawberry yogurt ice cream and roasted green tea, served efficiently and quickly. Despite the youthful atmosphere, the dishes are prepared with care and thoughtfulness. I would love to visit again in a different season.

In Nishi-Azabu, there is a Japanese restaurant called "Otake" located in a building down a side street from the main road. I made a reservation and sat at the counter seat. The restaurant has a high-class feel but a relaxed and calming atmosphere. The owner had mentioned several times about visiting before the pandemic, and I finally got the chance to go. It reminded me of the year-end parties at Chinese restaurants. For lunch at Nishi-Azabu Otake, I had a luxurious beer called "ROCOCO TOKYO." The fruity aroma was delightful. The meal consisted of: - Appetizer: Flounder and sea urchin mixed with a refreshing yet rich taste. The quality was high from the first dish. It paired well with the luxurious beer. - Soup: Elegant broth with shrimp and yam. The presentation and aroma of Yawatay pepper and shrimp were harmonious and delightful. - Fried dish: Cream croquette of hairy crab. Served with light snow salt, this croquette showcased the chef's skills in a unique way. - Simmered dish: Kinmedai fish with onion sauce. The dish had a strong flavor of sansho pepper. - Grilled dish: Salt-grilled Omi chicken. The fragrant smell was captivating, and the meat had a satisfying texture and flavor. - Rice dish: Squid rice. The dish was so delicious that I would come back just for it. - Dessert: Strawberry and cream cheese ice cream. Each dish not only had great taste but also wonderful aroma and beautiful presentation. I saw a bottle of Mizusen's ten-year-old sake, so I plan to try that next time along with Kusu.

I had lunch to celebrate my birthday in a private room at this restaurant that I've always wanted to visit. Each dish had a perfect balance and elegance, and they were all quite delicious. Especially the crab shinjo, croquette, and the simmered seaweed rice at the end were amazing! I'm looking forward to making a reservation for the next visit. Ossu ossu!

I visited Otake in Nishi-Azabu for the first time in over 2 years. In the meantime, they have been awarded one Michelin star. Otake is originally from Takada Hachijo in Gifu. The atmosphere of the restaurant is not particularly fancy, but on the contrary, the prices are reasonable, and it seems like there are not many pretentious people, which is nice. The service was warm and pleasant compared to other places in Tokyo. The food is not extravagant, but it is well-prepared and likable. It's a good place to enjoy a delicious meal in a casual setting. The dishes I had this time were: snow crab and blanched spinach with jelly, a soup with steamed prawn and mochi, fugu sashimi with monkfish liver and ponzu sauce, along with raw spot prawn, grilled hon-moroko from Gifu (not from Lake Biwa), scallop and sweet potato cream croquette, Saga beef lamp with daikon sauce, and rice cooked with golden eye snapper and burdock. The rice dish was particularly delicious and generous in portion. They also packed leftover rice balls as a souvenir. For dessert, they served strawberries and ice cream with plenty of hojicha tea. The total cost was 21,000 yen.

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