At Cellar Abad, the menu changes with the seasons. Since its establishment, I have continued to visit and have always been impressed by Chef Hashimoto's kind personality, reflected in the nostalgic and heartwarming dishes that always evoke new emotions. The summer menu takes you to the highlands or the seaside, reminding you of childhood memories. This time, I opted for a non-alcoholic pairing. So, let's begin Cellar Abad's summer journey. 1. Ikebana - Hamon Pizza dough infused with juniper berries and pine leaf powder shaped like branches. Topped with Akita ham and Kagawa olives. 2. Caramel Popcorn - A delicate treat with caramel film filled with popcorn mousse and salt. 3. Morning Dew - A lotus leaf with plum tea containing junmai and resembling morning dew. 4. Nectar - A nostalgic dish with a floral arrangement of nasturtium flowers and honey. 5. Petrichor - A scientific representation of rain smells with a glass container containing black shiny stones. 6. Summer Highlands - A dish with herbs, Petit Nuage cheese, lemongrass-flavored milk, olive oil, and apple slices. 7. Seaside - A glass box with sounds of the sea, curry-flavored mussel fries, sweet shrimp, and seafood-inspired elements. 8. Night Sea - Grilled white squid, pearl onions, and edamame with squid ink lace chips. 9. Big Conger - Mixed grains with corn topped with deep-fried big conger eel. 10. Treasure Box - A ceramic dish with smoke revealing scallop and zucchini. 11. Wagyu Beef - Slow-cooked Wagyu beef with vegetables and sour cream sauce. 12. Lemon - Lemon jelly wrapped in meringue with matcha sprinkled on the plate. 13. Tomato, Fireflies, Sunlight - A dessert set in an embossed tin with tomato macaron, yuzu amber candy, and elderflower and maroboru syrup jelly. 14. Incense Fireworks - Candy resembling incense fireworks from a Fukuoka fireworks store. Non-alcoholic drink pairings: 1. Non-alcoholic Champagne 2. Orange and passion fruit soda with cucumber and fennel 3. Kiwi and hop sparkling drink 4. Watermelon juice with Japanese mint ice 5. Frozen Peak Oolong tea and grapefruit After the meal, enjoy a fresh herb tea with mint and lemongrass, feeling like you've experienced a summer vacation in just 3 hours.

Second visit. It was my first time trying the summer menu. This time, I felt like I was the main character of a story, enjoying the dishes. It's truly an art to enjoy with all five senses. The elaborately prepared dishes are hard to put into words... Each dish, as well as the freshly baked bread, which I usually don't eat much of during courses, was delicious and irresistible. It's also nice that the chef explains each dish. It's a bit far from the station, so walking there is tough, but I will definitely visit again!

It's been about 4 years since I last visited the innovative restaurant in Yoyogi-Uehara. The first thing they do here is hand you a booklet that tells the story of the dishes, which I believe is printed using letterpress, giving it a unique warmth. The menu this time was full of interesting choices. While some dishes from the summer menu were familiar, there were also new approaches to discover. The courses were full of individuality and surprises, truly impressive. It was a surprise to see how the taste of each dish was born from its appearance. Another highlight was sitting at the counter for the first time and watching Mr. Hashimoto and the staff cook right in front of me. It was a stroke of luck to witness how each beautiful dish was created. I thoroughly enjoyed the food and drinks, it was a truly delightful experience.

The performance was amazing. The dishes were very creative and full of surprises. I especially loved the conger eel and seafood in the early summer menu. It seems like it's recommended to visit according to the season. The evening course with pairing was 24,000 yen.

I visited a restaurant that I had been wanting to go to for 2 years. The reservation was difficult to get, but I managed to book a table on a Saturday. The course menu was based on the four seasons, and I was able to try the "Spring" course. The dishes beautifully captured the essence of spring through visuals, aromas, and flavors. The experience was like stepping into a world of art. The food was delicious, and I especially enjoyed the dishes featuring bamboo shoots, firefly squid, and tomatoes. The atmosphere was casual, and the chef himself explained each dish. I was impressed by the creativity and effort put into the menu. Although it is a high-end restaurant, the warm hospitality made me feel like I was dining at a friend's house. I was able to make a reservation for the next season, and I look forward to returning in the fall. The price was reasonable considering the unique experience. The only downside was that the restaurant provided a URL for a poem related to the dishes, which made me feel uncomfortable using my phone during the meal. It would be more convenient to have printed materials available at the table.

Second visit. I visited for Saturday lunch this time. I didn't notice it last time because it was dinner, but the restaurant is surrounded by greenery, allowing sunlight to enter during the day, creating an even more charming atmosphere. This time, I opted for the lunch course without alcohol pairing. Each dish tells a story, and I was captivated by the detailed presentation of the dishes. Where does this imagination come from? I eagerly awaited the next dish. The taste was also wonderful, and the combination of ingredients was excellent. I want to visit this place many times in search of the next season's dishes.

[Meal] Taco with tears of awakening cherry blossoms, sprouting snowmelt, birth of white fish on the spring plateau, rain patterns on the spring earth, bamboo shoots in spring haze, seared Spanish mackerel, Tanba black chicken, butterbur sprouts, Japanese paper rain cherry blossoms. [Drinks] Alcohol Pairing

I visited Celaravird! Mr. Hashimoto is from Osaka and that made me feel a sense of closeness! The aim is to create a relaxing space where you feel like visiting a friend's house, making you feel happy and cozy. The casual atmosphere with Nordic interior design was lovely! The food was served in small portions on multiple plates, paired with drinks! It was delicious! #Celaravird #代々木上原グルメ

Alone, you cannot visit the restaurant, Sellarabaado. The Nordic-style shabby chic interior is like a scene from a movie. The only course option is omakase. Drinks are only available through pairing. You can choose between non-alcoholic or alcoholic, and occasionally select your preference as you progress through the pairing dinner style. The general guideline is about 2 dishes to 1 drink. If you need more, you can add drinks for an additional charge. Here, you can enjoy a one-of-a-kind artistic meal. It's hard to put into words, but it's best to go and experience it for yourself (laughs). The spring menu includes the following: Cherry blossom awakening tears, Sprouting birth tacos, White fish spring highland rain patterns, Bamboo shoots firefly squid, Spring earth cherry shrimp, Udo seaweed spring haze, Tanba black chicken butterbur sprouts, Washi yarazuno rain cherry blossoms. Enjoy small amounts of artful dishes. You might wonder how much you can eat or if it's okay to eat this much. The ingredients are abundantly seasonal, providing a culinary entertainment experience. Each dish that comes out is impressive, and before you know it, three hours have passed in a flash. Thank you for the feast.

About a 10-minute walk from Yoyogi-Uehara Station, this lovely restaurant is located in a quiet residential area. The establishment opens at 18:30 for one seating only. Upon arrival, guests are greeted with a glass of champagne to start the evening. The Spring Menu for 2023 features a variety of beautifully presented dishes, each accompanied by a haiku poem. The menu itself is adorned with intricate rabbit-themed paper cutouts, adding to the excitement of the dining experience. Drink options include non-alcoholic and alcoholic pairings. The attention to detail in both presentation and flavor of each dish is truly remarkable. The staff even surprised us with a birthday celebration, making the evening even more special. I look forward to returning for the summer menu.

This time, I conquered all four seasons at the Celaravado restaurant. The menu, created with a laser cutter, is like a greeting card. This time, for the first time, we enjoyed linking cooking with traditional Japanese poetry. Starting with the usual prosciutto grissini, this time we had tacos! The white fish tacos were amazing. The risotto hidden in the bamboo shoots was made with sakura shrimp and was very delicious. The most impressive dish was the one where seaweed letters floated up when soup was poured over them. It was another wonderful experience. It's hard to choose a favorite season.

I visited Serarabado! The interior of the restaurant is bright and you can see the kitchen. From the beginning to the end, there were surprises like "Can I eat this too?" and decorations that were enjoyable to look at, making me feel like I was in a picture book. The delicate presentation and delicious taste were truly amazing.

The concept is beautiful! It expresses the winter scenery with features like hoarfrost, wool balls, origami cranes, and two snow globes. The winter course paired with wine includes dishes like hoarfrost cotton, wool ball beets, apple with Manchego cheese, monochrome, origami cranes, winter earth, crab with turnip caldoso, lily root with truffle and shirako, flathead fish, Kishu duck, cocoa contrast, Mont Blanc, and two snow globes, with a raspberry soda. The chef will ask, "What was your favorite today?" My favorite was the "origami cranes" - so delicate! The crane made with celery root must be handled gently to avoid breaking, and it bursts with flavor in your mouth! The special sauce with sand liver and heart was amazing too! The wine pairing (sometimes sake) focuses on Japanese alcohol, with a gentle taste that complements the dishes well. This time I sat at the counter, which allowed me to see the open kitchen and admire the seamless teamwork and efficient work of the chefs. I can't wait to try the spring course next time to feel the budding of spring!

All of the dishes were delicious. It's great to enjoy tasty food that is also visually appealing. I look forward to the non-alcoholic options each time, and overall I am very satisfied. It's nice that Chef Hashimoto explains the dishes, it helps me appreciate the food even more.

When I was a child, I used to eat snacks like Pop Rock candy, Nerunerunerune, ringo ame (apple candy), and caramel yaki (caramel grilled). It always makes me feel like I'm back to my childhood. I hope to take my daughters to a stylish place like this when they grow up.

The courses are only available with pairings. There are non-alcoholic options available, so it is suitable for those who cannot consume alcohol. The dishes are visually appealing, unique, and stylish. However, after trying them, you may find yourself wishing for something more conventional. The unexpected elements do not quite hit the mark, remaining as unconventional as they were. Most people may feel satisfied after visiting once. It seems to be the fate of such restaurants, but unless there is something more memorable in the course, you may not feel the urge to return.

Winter dinner at Sera Labaad. It was delicious, with the owner's dedication evident in every dish. This time, I opted for the non-alcoholic pairing and enjoyed apple and celery juice, as well as various teas. The menu was like a three-dimensional card, very unique. Beets, apples, turnips, and various small root vegetables. I tried both meat and fish dishes and was completely satisfied. Looking forward to the spring menu next!

Celebrated a little occasion with my partner at this restaurant for the first time. We had always wanted to try El Bulli together, but decided to experience the modern gastronomy atmosphere here for our first visit. We made sure not to be late for the 18:30 start time, and opted for the one-course menu with alcohol pairing. We enjoyed a variety of drinks including champagne, wine, and sake, with some dishes requiring additional orders to fully enjoy the pairings. The presentation of each dish was beautiful and well thought out, although none stood out as exceptionally delicious. It was more about enjoying the visual and creative aspects of the course. The dessert presentation was particularly impressive. Overall, we found it to be a unique and enjoyable dining experience, and we look forward to trying themed dishes based on the season in the future.

I had always wanted to visit the hard-to-book restaurant "Cellar Aba", and finally managed to secure a reservation for the end of the year for a special 2022 celebration with my spouse. Upon arrival, we were greeted with a lovely menu displayed on the table, in a three-dimensional format. The wine pairing option offered a choice between alcoholic and non-alcoholic selections. The first dish, "Hoarfrost Cotton", featured a mix of real cotton and cotton candy, with a wine pairing resembling frost. The second dish was accompanied by Chateau Shuzo's Chardonnay, paired with a visually striking "Tumble Beet" dish. A highlight was the "Apple Manchego", where Manchego cheese was nestled inside a cored apple. The "Origami Celery Root" dish featured an edible origami crane made of celery root. The freshly baked bread was incredibly delicious. The presentation of the "Winter Land" dish was impressive, with tiny vegetables rooted in a winter landscape. A Japanese sake from Hokkaido was served next, paired with a dish reminiscent of risotto with crab and barley. The "Lily Root, Shirako, Truffle" dish was creamy and delicious. A red wine from Tsuno Wine, made with Shiraz grapes, was served alongside the "Wakayama Duck" dish. The "Cocoa Contrast" dessert included two variations of cocoa, one light and airy, and the other rich and dense. Green tea was served with two different varieties, each varying in temperature, intensity, and tea leaves. The dessert course, inspired by the image of a winter landscape seen through a cloudy window, featured a selection of treats including "Two Snow Globes", "Raspberry Soda", and "Chestnut Macaron". The chef personally explained each dish at our table, adding to the overall storytelling and presentation of the meal. It was a fantastic experience and I can't wait to visit again! Thank you for the wonderful meal.

Located an 8-minute walk from Yoyogi-Koen Station, in a quiet residential area, you will find Celarabaado. This small restaurant has a Chef's counter with 2 seats and 14 table seats, creating a casual and relaxed atmosphere with Nordic-inspired interior design. The creative dishes are served in small portions as a multi-course meal, combining high-quality ingredients from diligent producers in Japan with techniques learned in Europe. The Winter Dinner Course menu features unique and artfully presented dishes, such as the "Frozen Tree Cotton" and "Beet Wool Ball." The Non-Alcoholic Pairing option offers a selection of refreshing beverages to complement the meal. The price for the Winter Dinner Course is 24,400 yen, inclusive of tax. Celarabaado aims to express a new side of Japan through its culinary creations, showcasing the beauty of locally sourced ingredients and artisanal craftsmanship.

Seralabado in Yoyogi-Uehara, revisited. Molecular gastronomy dishes that evoke the seasons with their beautiful presentation and interesting flavors. The wine pairing was perfect and delicious. A fun and enjoyable restaurant as always. #YoyogiUeharaGourmet #Seralabado