I visited Marutomu, which is ranked 3.75 on Tabelog's Top 5000 in 2023. It is located in Kagurazaka, in a quaint back alley that blends in well with the charming surroundings. The exterior has a stylish feel, while the interior offers counter seats, table seating, and two private rooms, creating a traditional Japanese restaurant atmosphere. I had previously visited their shop in Araki-cho, but this was my first visit since they relocated. They offer only omakase courses by reservation only. The menu included dishes like crab, udo with vinegar miso, yuba with potato and bamboo shoot, flatfish sashimi, tuna, sea urchin, steamed turnip with sweet syrup, kinmedai, lily bulb, grilled saury with teriyaki sauce, simmered egg, kumquat, clam with soy sauce, wagyu beef fillet cutlet, tai fish with rice, pickles, miso soup, strawberry, matcha bavarois, and black beans. The owner, Kenichi Onodera, and his wife, who is the proprietress, along with other male and female staff members, ensure a high level of Japanese cuisine that is truly impressive. The meticulous preparation and use of seasonal ingredients make for a delicious dining experience in the charming back alleys of Kagurazaka. It is indeed a great restaurant to visit.

It's really delicious~ (๑´ڡ`๑) I can understand why it's one of the top 100 restaurants in 2023! The grilled scallops with grated nagaimo, caviar sake kasu sauce is incredibly delicious! The first drink we ordered disappeared in seconds lol The hairy crab sashimi is so rich in meat ♡ I was surprised by how delicious the sea bream sashimi was! White fish is usually mild in flavor, so it's always a pleasant surprise when you come across a really tasty one. The thickly sliced bonito straw-grilled dish is so juicy~ (*ﾉｪﾉ)ｷｬｰ And the soup with sea urchin paste is amazing, with fried managatsuo and wagyu thigh meat. I usually prefer lean meats, but this moist texture of wagyu thigh meat is excellent! The pond loach in soy sauce hotpot with dab is so delicious! The dab is in season before spawning, making it a great time to enjoy. I was hesitant when I saw another meat dish coming, but it was actually a fin, so it was light and the aroma of the sansho pepper sauce made it irresistible (๑´ڡ`๑) The clay pot rice with sea bream and shishito peppers was so tasty~ (ﾟдﾟ)ｳﾏｰ The meat dishes were prepared in various ways from the beginning to the end, showcasing the expertise of the meat cuisine, which I believe is the key to its deliciousness.

We had the "Omakase Kaiseki" course for 22,000 yen per person. With drinks and service fee, the total for two people came to 55,000 yen. The meal included dishes such as appetizers with shrimp, scallops, asparagus, and crab, clear soup with crab, sashimi with flounder and sea bream, wagyu beef, uni hand rolls, grilled eel, grilled ayu fish, grilled eel, and more. For dessert, we had mango with soy milk sauce.

Once again, it's been a while since we visited Marutomisan. We made a reservation for 4 people at 6:00 PM. Both private rooms were already taken, so we sat at the counter side by side. The chairs at this counter are comfortable and spacious, which I love. Today's dishes were all delicious with gentle and meticulous flavors. I think all tables started their meals almost simultaneously, but the timing of serving was smooth and just right. Perfect. Looking back at the photos, the balance of colors in the dishes is also wonderful. Not only the taste, but also the visual presentation of the dishes, as well as the service, are always carefully done. We always leave the restaurant feeling good. We will definitely visit again. Thank you for the wonderful meal.

During Golden Week, I wanted to eat something delicious, so I made a reservation at Marufuji. It never disappoints. The chef, who is from Iwate, showcases his brilliant culinary skills with a variety of dishes. The combination of Japanese herbs and wild plants adds depth to the flavors, creating a unique taste that you can't find elsewhere. The Koshiabura, a wild plant from Tohoku, was incredibly delicious. The chef is amazing, and if you want to eat something delicious, you can't go wrong here. However, I might have preferred the cuisine from the Akebonobashi era. The dishes were more luxurious and elaborate, with a clear focus on the ingredients. The variety of vegetables was quite interesting. It would be even better if they expanded the drink options and improved the service to make it an even more wonderful restaurant. The landlady's hospitality is excellent, and having two restrooms is convenient for women. It's relatively easy to make a reservation, even through Tabelog, so I highly recommend it.

It was so delicious - the dishes were amazing! They even accommodated our surprise request, and we are grateful for that. It was a wonderful course meal. I might have eaten too quickly and cleared some of my friends' plates a bit early, which was a bit bothersome. But overall, the food and atmosphere were fantastic! #Kagurazaka #KagurazakaGourmet #JapaneseCuisine #Top100Restaurant #Diet #DietStopped Maru Tomi 050-5589-5666 1F Claire Kagurazaka 14, 3-4 Fukuro-machi, Shinjuku-ku, Tokyo https://tabelog.com/tokyo/A1309/A130905/13269432/

Today I visited Marutomi and had the ¥22,000 course with an additional ¥8,000 for alcohol. The presentation of the dishes was impressive, showcasing the skills of Japanese cuisine. The depth of flavors in each course was remarkable, and the use of various salts added to the overall experience. The female owner's service was exceptional, adding to the overall dining experience. The chef even joked around with me, showing a playful side. I highly recommend this restaurant for any occasion and look forward to visiting again in a different season. Thank you for the wonderful meal.

It had been a while since I last visited Marutomisan. I was really looking forward to it after the long break. The dishes were as meticulous as ever, both in appearance and taste. They use seasonal ingredients and the seasoning is gentle, so even though I was full, I didn't feel like I overate. They seemed to have cooked plenty of rice for the end of the meal, and they even packed the leftovers for me to take home. I thoroughly enjoyed the rice and the dessert that followed. Thank you for the wonderful meal.

I visited this restaurant to celebrate a friend's anniversary. Located on a small alley in Kagurazaka, you have to climb a hill to get there. We were seated at the counter as private rooms were not available for reservation. The clam soup, sashimi, grilled tuna, crab with egg yolk vinegar, wagyu beef fillet with sea urchin, and more were all exquisite. For the final course, we had sea bream rice cooked in a pot, and the hot miso soup was so comforting. The food was amazing, and the service was excellent, making it a very pleasant experience. I would love to visit again. Thank you for the wonderful meal.

I visited this restaurant for a meal with friends. From the moment I stepped out of the station, I could feel the wonderful atmosphere of Kagurazaka, a neighborhood I really like. The delicate and delicious dishes made me think about the effort put into each one. I was especially happy to find the sake I wanted to drink. The meal proceeded at a good pace and was enjoyable until the end. I would love to visit this restaurant again. Thank you for the delicious meal!

This restaurant moved from Yotsuya to Kagurazaka last year. The head chef, Kenichi Onodera, is from Iwate and his sincere personality shines through. The hostess who answered the reservation call was very pleasant, raising our expectations. The course costs 22,000 yen (tax included). Here is the menu: 1. Appetizer: Snow-covered shrimp, kelp with eggs, edible chrysanthemum, sweet potato puree resembling snow, representing the winter scenery. 2. Soup: White miso soup with pufferfish, taro, bamboo shoots, sweet potatoes, and carrots, which warms the body. 3. Sashimi: Sea bream from Awaji, seared tuna belly, and sea urchin with fugu, served in a Karatsu ware dish made by Takashi Nakazato. 4. Warm dish: Tofu skin with shrimp and taro, topped with Kyoto cabbage and dried shrimp roe, showcasing the excellent cooking of the taro and the subtle flavor of the dried shrimp roe. 5. Palate cleanser: Thick-cut Karasumi (bottarga). 6. Grilled dish: Grilled yellowtail with grilled turnip, served in a Kyo-yaki dish made by Tozan Miyanaga. 7. Meat dish: Wagyu beef fillet cutlet with wasabi soy sauce and matured vinegar, served with salt from Brittany, featuring a beautifully fried fillet cutlet. 8. Main course: Grilled sawara (Spanish mackerel) with bamboo shoots, served with rice cooked in a pot, pickles, and miso soup, with the mackerel flaked into the rice in the pot. 9. Dessert: Matcha Bavarois with black beans and strawberries, accompanied by plum wine and soda. The Japanese cuisine served at this restaurant is unpretentious and comforting. Even the exquisite tableware is presented in a simple manner, creating a favorable impression. It seems like more people will be visiting Kagurazaka to dine here.

I made a reservation online about a month ago and visited the restaurant. The first dish, which was meat, was both innovative and delicious, setting high expectations from the beginning. This was followed by deep-fried taro potatoes (which were very delicious!), a soup, and then a parade of luxurious ingredients. A large piece of blowfish topped with blowfish skin and liver! It was exciting to eat while progressing through the course. There were blowfish tempura, crab, and other seasonal dishes. The main dish also featured meat, all of which were very delicious with delicate flavors! Truly wonderful!!! The chef mentioned that since their family originally ran a butcher shop, they can easily source delicious meat. He also kindly said that if there's anything you want to eat next time, please let him know in advance. The fact that they had previously earned a Michelin star before relocating really shows in their skills. It seems that this restaurant will become increasingly difficult to book, so it's worth keeping an eye on. It has become one of the restaurants I definitely want to visit again. Thank you for the meal! ^ ^

As the end of the year approaches in mid-December, a couple decided to have a year-end party and chose a recommended Japanese restaurant for the occasion. They arrived a bit early for their 7 pm reservation and were seated at the counter, where they enjoyed a bottle of Veuve Clicquot champagne for ¥14,000. They opted for the chef's choice course at ¥22,000 per person, which included various dishes such as beef loin, deep-fried shrimp potato, a light kudzu soup, fugu sashimi with ankimo, grilled blowfish milt, simmered kabura turnip with flounder, snow crab, wagyu beef fillet with uni, a crab and rice dish, and a dessert of Le Lectier pear and chestnut manju. The meal was delicious and the couple enjoyed the cozy atmosphere, attentive service, and the opportunity to watch the chef at work. Overall, they found the cost-performance ratio to be reasonable and had a great time savoring the seasonal delicacies.

Preface Every once in a while, I feel like trying out a new restaurant, so I was searching around Kagurazaka area and I found it - a Michelin one-star restaurant that just relocated from Shinjuku. I was a bit excited as I visited for the first time. Location It is located behind Bishamonten in Kagurazaka. You enter from the alley on the right side facing the front. It's relatively easy to find. Cost-Performance Ratio: Good! Eating and drinking cost around 55,000 yen. However, if you only drink low-carb whiskey, there might be some expensive options. Overall, I think it's quite reasonable. The interior is designed in a Japanese Kyoto style. 1. Zafu Kikka Yoro Kake The outside had a beautiful color and was resilient, while the inside was soft and delicious, especially when combined with yam. The processing was excellent. (Ranked 3rd) 2. Owan The salty Batico combined with dashi and yuzu fragrance was extremely delicious. (Ranked 1st in the menu) 4. Otsumami The flounder and prawn otsumami were fresh and firm without any fishy smell. 5. Hot Dish Steamed cod, shirako, and yam 6. Meat Dish Wagyu fillet with shrimp and taro sauce The meat was seared over charcoal, leaving a slightly melting texture on the tongue. The sauce and crispy texture of the taro complemented each other, making it delicious. It was my second favorite in this menu. 7. Rice Crab and minuma rice The dishes were meticulously prepared and tasted delicious. Would I visit again? The taste was great, cost-performance ratio was good, and it's nearby. I will definitely revisit!

◆Dinner on November 2, 2022 (Wednesday)◆Chef's choice course ¥22,000Drinks included, total bill ¥26,050 including taxReservation: Invited by an acquaintance■RestaurantThe restaurant relocated from Akasaka to Kagurazaka in April this year, with a renewed spirit. The chef's carefully crafted seasonal cuisine skillfully utilizes ingredients to express the charm of the four seasons. The delicate kaiseki cuisine created from a blend of tradition and innovation. The attentive coordination between the proprietress and the chef creates a delicate hospitality that soothes the heart, providing a healing Japanese space.【Appetizer】○Salmon roe sushi○Long yam angles○Vinegar citrusThe first dish features fresh salmon roe adorned with carefully cut long yam angles and sprinkled with vinegar citrus powder. The perfect harmony of sweetness, acidity, and saltiness creates a delightful flavor gradient. As you chew, the tongue is greeted by the smooth and slippery texture of the long yam angles, followed by a slightly crunchy texture. The vinegar citrus chases after, spreading a sweet and sour flavor, with the salmon roe releasing a burst of umami that complements the refreshing sweetness of the vinegar rice. This dish awakens the senses and delights the taste buds as an appetizer.○Matsutake mushroom tempura○Vinegar citrus saltThe Matsutake mushroom, with its cap spread wide like hands in tempura batter, encapsulates the essence of Matsutake spores. As the batter is crushed, a fragrant aroma of spores scatters into the oral cavity, transcending the nasal cavity and floating gently, enchanting the senses. The crispy texture of the tempura provides a satisfying chew, while the Matsutake's umami essence seeps out from within, dripping onto the tongue. The combination of the crispy texture, the juicy umami, and the delicate fragrance creates a blissful experience that swirls the palate and enraptures the tongue.【Soup】○Clear soup with hairy crab and yam○Shimeji mushrooms○Spring onion○YuzuThe gentle touch of the lips against the surface of the soup reveals a serene blend of kelp and bonito flakes, exuding a mild and deep umami. The clear soup elegantly presents the aroma of the hairy crab and yam, with the shredded conger eel intertwined skillfully, accompanied by the delicate shimeji mushrooms nestled in the bowl. The spring onion supports the dish gracefully, while the fragrance of the shimeji mushrooms dances lightly, captivating the tongue. The yuzu imparts a subtle citrusy aroma, enhancing the overall experience. The harmony between the yam and the soup, enriched by the sweetness of the crab, delves deeper into the earthy umami, filling the heart with joy and elation.【Sashimi】○Bluefin tunaThe richly blooming red flesh of the bluefin tuna unfolds a tangy flavor that spreads in the mouth, captivating the senses with its fragrance. The supple texture of the red flesh entices the teeth to sink in, drawing out the succulent meat within. The teeth effortlessly yield to the tender flesh, inviting the taste of the bluefin tuna's umami to be fully savored.○Sea breamThe sea bream's supple texture surprises, as the transparent slices stretch gracefully, leading the chew to progress. As the meat of the sea bream vividly displays its freshness in the mouth, the chew continues energetically, with the meat bouncing lively. The vivacious elasticity of the sea bream's texture plays with the tongue, while the transparent umami of the sea bream brings a pure, unadulterated flavor that lingers in the mouth, leaving a rich aftertaste.○Myoga ginger○Purple shiso flower

On October 4, 2022, I revisited this restaurant for a monthly dinner gathering (known as the "second team" gathering). The group really goes all out with their drinking, it's quite impressive. On this day, we enjoyed the Japanese sake shown in the picture. I will add details about the food we had later. It was truly satisfying.

The Marufu-san after a long time was delicious~ (๑´ڡ`๑) Even though it wasn't a simultaneous start, the owner handled everything efficiently. The starter with salmon roe was amazing! The fried conger eel was so fluffy and tender. The soup with conger eel was even more delicate and fluffy. I've never had conger eel this soft before! The sashimi with flounder, sweet shrimp, and bonito with sake-steamed topping was perfect for sake lovers (*ﾉｪﾉ)ｷｬｰ The blackthroat sea perch was fatty and tender, with a melting texture that was irresistible, and the matsutake mushroom had a great aroma (≧∇≦)b The chrysanthemum radish was refreshing too, perfect for the Choyo no Sekku festival that day. The steamed egg custard was a cool dish filled with summer flavors. I love hairy crab, tomato, and okra! The meat dish with tenderloin was surprisingly light with a great melt-in-your-mouth texture. The wasabi added a nice touch. The clay pot rice with conger eel and bell pepper was another favorite combination of mine~ (๑´ڡ`๑) The dessert with Shine Muscat grapes was also delicious. I think I love the ingredients from early summer to the beginning of autumn the most. I hope I can come back here for a greeting at the end of the year (*´ω`*)

I visited Maru Tomi before during the state of emergency in March last year. At that time, it was operating with shortened hours, so we had to finish the course in a short amount of time. The owner had to cook quickly, and we had to eat quickly to keep up with the pace, so unfortunately, we didn't have time to talk with the owner and the hostess. This time, it was my first visit to the new location in Kagurazaka, and my regular customer friend made a reservation for a special course. The new Kagurazaka restaurant had a brand new facade and interior, but it had a calm atmosphere. There were 6 counter seats and 2 private rooms comfortably arranged. We started with a toast with champagne and the course began. The first dish was fresh sea urchin, sliced squid, and pounded okra. The sea urchin used was of high quality, and it paired excellently with the tender squid. The second dish was anglerfish fry, fresh ginkgo nuts, and vinegar citrus. Enjoying the seasonal anglerfish as a fry instead of boiled, with its hot and fluffy texture, was delightful. The soup dish was hairy crab and winter melon in clear soup, with a yuzu appetizer. The combination of the rich flavor of the crab and the refreshing winter melon and yuzu scent in the clear soup was delicious. The sashimi was flounder and seared anglerfish. Following the anglerfish fry, the next anglerfish dish was seared, with a crispy skin and a light texture. The grilled dish was blackthroat sea perch with sake lees, maru ju lemon simmer, and small potato with Tosamushi. The harmony of flavors between the rich flavor of the blackthroat sea perch, the sweetness of the sweet potato, the refreshing lemon, and the umami of the bonito flakes on the small potato was wonderful. The palate cleanser was half-cut somen noodles with grilled sweetfish. The refreshing taste of the somen noodles paired perfectly with the grilled sweetfish from the Shimanto River. The lidded dish was tofu skin with abalone, Kamo eggplant, and Fushimi chili pepper. The well-balanced combination of flavors without any overpowering elements was impressive. The cold dish was conger eel saku, tomato, luffa gourd with Tosazu jelly. The strong flavor of the conger eel was balanced by the Tosazu jelly, and the refreshing taste of the tomato and luffa gourd was exceptional. The meat dish was beef loin sukiyaki with moon-viewing grated yam and spring onion. It was the owner's specialty from a meat shop in Iwate. The presentation of the well-marbled wagyu beef loin, followed by the performance of grilling sukiyaki in front of us, and mixing the grated yam and egg yolk was irresistible. The final dish was Manpukuji mixed rice topped with simmered wagyu beef in red miso. It was an unexpected but delicious combination for mixed rice. We started with champagne as a special treat from the regular customer, and then we had a pairing of 5 different types of sake in small amounts. Overall, the satisfaction level was top-notch, one of the best experiences recently.

Michelin ☆ Acquired Japanese restaurant 2022/8 Japanese cuisine "Marutomi" ✨✨ I have visited "Marutomi" several times. With their relocation to Kagurazaka, I decided to visit them with my support. The owner, Kenichi Onodera, has trained for 20 years in Tokyo's traditional restaurants and Japanese cuisine establishments. Coming from a family with a meat shop in Iwate, he incorporates Iwate beef into his dishes, along with seasonal ingredients to provide a taste of the season. The restaurant opened in March 2013 (relocated to Kagurazaka in April 2022). It is located a 5-minute walk from Ushigome-Kagurazaka Station on the Toei Oedo Line. The restaurant has a calm and pleasant atmosphere with 6 counter seats and 2 private rooms. Now, let's see how the food tastes (*´∇｀)ﾉ ◼ Evening course 22,000 yen (10% service charge not included) 【Appetizer】"Beef, Purple Sea Urchin, Myoga, Tosazu Jelly" A well-prepared dish by the chef. The sea urchin used is of high quality. Delicious ✨✨ "Hamo Tempura, New Ginkgo Nuts, Su Citrus" Hot eel tempura♪ Crispy and fluffy. The seasonal taste of Aichi's new ginkgo nuts is also delicious. 【Soup】"Clear Soup with Hairy Crab, Winter Melon, Yuzu" A clear and good broth. The unique method of making the broth in the "Marutomi style" using "bonito flakes × kelp" results in a gentle flavor. The hairy crab is an interesting addition. 【Sashimi】"Mekajiki, Firefly Squid, Seared Conger Eel" The seared conger eel has a perfect taste this season. Fluffy and fragrant. The firefly squid is tender, tender. Delicious. The mekajiki is served with its liver. 【Grilled Dish】"Nodoguro with Sake Lees, Vinegar, Lemon, Small Taro Dumpling, Ground Cherry, Liver Sansho Pepper" A perfect dish. The nodoguro is perfectly grilled with a refined fat flavor. The accompaniments are also good. 【Palate Cleanser】"Handa Somen, Junsai, Ginger" Somen noodles from Akita. Good broth. Refreshing. 【Simmered Dish】"Simmered grated Daikon Radish, Kamo Eggplant, Scallop, Long Green Pepper, Fried Burdock, Scallion, Ichimi Pepper" The fried Kamo eggplant has a rich flavor. The broth has a delicious umami taste. The dish is perfectly executed. 【Cold Dish】"Yoro-namakake, Abalone, Prawn, Eel, Tomato, Okra Mochi, Loofah, Shredded Yuzu Peel" A dish for summer nourishment. Abalone, prawn, eel... although different ingredients, they blend together mysteriously. The tororo, okra, and delicate seasoning result in a high level of completion. Delicious. 【Meat Dish】"Wagyu Tenderloin Sukiyaki, Summer Truffle, Fushimi Red Chili Pepper, Egg Yolk, Bite-sized Rice" A signature meat dish at Marutomi. "Hmm, the scent of summer truffle" The Wagyu tenderloin is tender and delicious when combined with the egg yolk. 【Rice Dish】"Sweetfish, Takikomi Gohan, Pickles, Miso Soup" Marutomi is skilled at making takikomi gohan. The taste is consistent, even with slight variations. The leftover rice is also delicious when taken home later. The miso soup is also delicious. 【Dessert】"Seasonal Fruit Wine Jelly, Mizuyokan" A refreshing dessert. Not bad, but desserts are not Marutomi's strong suit. It's average. ◼ Drink ⚫ Suntory Masters Dream 880 yen Starting with a sparkling drink. ⚫ Seki no Ichi Junmai Ginjo Ginginga 1,250 yen One sip and... "A fragrant aroma" Slightly sweet, but a delicious sake with a high fragrance. ■ Service The kindness of the lady owner is still evident (laughs). On the other hand, the training of the younger staff is lacking. ■ Price Increased by 7,700 yen since 2 years ago. Delicious, but... the speed of price increases is fast. ■ Recommended for - Dining with family, friends, and colleagues - Counter seating

Visited Marufumi-san, which has been further enhanced after relocation, for our monthly dinner gathering known as the "Three People Meeting" on July 21, 2022. We started with a toast with Taittinger, followed by a series of impressive dishes such as beef tataki topped with sea urchin and hanaho, served with Tosazu jelly. The meal continued with dishes like conger eel tempura, hairy crab soup, and grilled kue fish. Each dish was delicious and paired perfectly with sake from various regions. The meal also included dishes like ayu rice, half-length somen noodles with chervil and ginger, and deep-fried dishes like duck and eggplant tempura. The main course was wagyu fillet sukiyaki with summer truffle and Fushimi togarashi. The meal ended with ayu rice again and a dessert of peach and Shine Muscat wine jelly with water yokan. Overall, it was a satisfying and enjoyable dining experience. Thank you as always.

At this time of year, there are delicacies such as conger eel, Japanese spiny lobster, and sweetfish, and it was very enjoyable to see these seasonal ingredients being prepared right in front of us. The portion size, presentation, and flavors were all excellent. However, I wish the meat dish, instead of a fancy dish like fillet sukiyaki with truffles and egg yolk, had focused more on simple deliciousness. Given that everything else was a pure traditional Japanese cuisine, the meat dish felt somewhat out of place and overly extravagant.