I revisited Azabu Block. The flavors seemed to have deepened and become even more delicious. I'm delighted that there are three types of rice for the finale. They're flexible with adjustments and provide excellent service. The prices are reasonable, not too high. The more you go, the better the restaurant seems.

Located in a corner of the dining district near Akabanebashi Station in Azabu Higashi, this restaurant offers excellent value for money with meals averaging in the 20,000 yen range, including tax, which is quite reasonable for Japanese cuisine. The interior and service are top-notch, and every dish is delicious. - Junsaai and Ito Mozuku: A delightful combination of carefully selected junsaai and delicate mozuku seaweed with a nicely balanced vinegar dressing. - Tororo Steamed Dish: Fresh sea urchin from Nemuro with a fluffy texture, beautiful dashi flavor, and a hint of wasabi creating a perfect harmony. - Tachiuo Tempura Hand Roll: Tachiuo from Takeoka, flavored with the refreshing taste of sansho leaves, nori, and sauce. - Deep-fried Eggplant with Conger Eel Sauce: The sweet sauce pairs excellently with eggplant and the flavor of conger eel fat. - White Shrimp Senbei: White shrimp and egg yolk with a perfect balance of saltiness and umami from the dashi. - Suzuki (Japanese sea bass) Soup: With fresh black fungus and hastate leaf. The suzuki is moist and flavorful. - Suzuki Sashimi: Exceptionally flavorful and moist. - Tuna and Sardine Sashimi. - Tebasaki (Chicken Wing): Tebasaki from Amakusa Daioh, crispy and juicy, with lingering flavors of herb-infused salt. - Garlic Cream Tofu with Shiso and Garlic. - Grilled Tachiuo with Salt: Cabbage seasoned with dashi soy sauce accompanies the deliciously tender fish. - Amakusa Daioh's Mixed Rice: Rice with belly and beef shigure. - Tuna Pickled Rice Bowl: A simple but delicious bowl with lean and medium fatty tuna, complemented by tasty soy sauce. - Yogurt and Fruit Tomato Sorbet. The closing mixed rice dish allows for plenty of enjoyment, as they'll keep serving as long as you want. The overall experience is highly satisfying, with carefully considered aromas, textures, and flavors, resulting in a high average taste level throughout the meal.

I went to a Japanese restaurant located about a minute's walk from the Akabanebashi exit of Akabanebashi Station. It was for a private lunch event, and the experience was similar to the evening setting. The restaurant is in the basement and has an L-shaped counter with high tables. I had two drinks, and the total cost was around 29,000 yen. The course was roughly in the mid-20,000 yen range, including 12 well-prepared dishes, with additional servings of rice, including bean rice and white rice. They even made fried chicken for us. The owner was present at the private event, so the service was excellent, and the variety of dishes seemed consistent with the evening menu. The courses were substantial, and the food was not only creative but also delicious. I was surprised by the large size of the chicken wings, and personally, I really enjoyed the innovation of steamed beltfish on cabbage. There were two eggplant dishes, and the eggplant spring roll was particularly unique and delicious with its melt-in-the-mouth texture. While it's a Japanese restaurant, the dishes are not bound by traditional expectations, making the experience enjoyable with both quality and quantity. I also found the seasonal dishes intriguing, and I'd like to try them in the future. Additionally, the restroom was spacious and clean, with chairs available, making it feel like a comfortable place for someone to live alone.

【Nearest Station】 2-4 minutes walk from Akabanebashi Station【Price】Approximately 27,000 yen【Overview】A Japanese restaurant affiliated with "Tenmoto," winner of the Eat Log Award GOLD for 5 consecutive years. While preserving traditional Japanese cuisine, they offer innovative dishes with original ideas. The head chef, Ken Ohara, boasts a 30-year history in Japanese cuisine, honing his skills at "Asada," a renowned Kaga cuisine restaurant in Akasaka and Aoyama. Additionally, there are four owners, all connoisseurs of fine dining. One of them is also responsible for sourcing at "Tenmoto." Therefore, they procure some of the same ingredients as Tenmoto, and their fish selection is of exceptional quality. It's a promising new restaurant with high expectations for the future!【Menu】Chef's Special Course○ Assorted Junmai-sai with Abalone and Threaded Mozuku Seaweed○ Simmered Eggplant with Bonito Flakes○ Steamed Sakurashrimp and Blowfish Milt○ Tempura of Young Yellowtail, Japanese Pepper Plant Shoots, and Spanish Mackerel with Karasumi (Bottarga)○ Sea Urchin and White Shrimp with Seaweed Flakes○ Nori Seaweed Roll with Pickled Vegetables○ Soup of Rockfish, Lotus Root, and Wood Ear Mushrooms○ Assorted Sashimi of Horse Mackerel, Scallop, Giant Clam, and Fatty Tuna○ Grilled Smoked Mackerel Pike with Kinzanji Miso Paste○ Smoked Cream Cheese○ Bamboo Shoot Rice○ White Rice○ Miso Soup○ Cod Roe and Dried Young Sardines Simmered Dish○ Smoked Herring Roe Rice○ Yogurt Sorbet○ Tomato Sorbet【Impressions】Every time I visit, this restaurant keeps getting better! Oh, it was truly delicious! I went at the end of May and managed to try the bamboo shoot rice! It was worth the visit! The skills of the head chef are fantastic, and with the presence of gourmet owners, the taste is exceptional. Each dish showcases the ingredients beautifully. Considering the quality of ingredients, the price is excellent. I'll definitely be going again!○ Assorted Junmai-sai with Abalone and Threaded MozukuThe chewiness of the abalone contrasts with the springiness of the junmai-sai and the texture of the mozuku seaweed, creating an interesting sensation in the mouth. It had a refreshing finish, which was delightful!○ Simmered Eggplant with Bonito FlakesThe eggplant was well infused with dashi broth, probably made from kombu and bonito flakes. The simmering was just right. Plus, using bonito flakes instead of skipjack tuna flakes added a rich and unique aroma!○ Steamed Sakurashrimp and Blowfish MiltThe fragrant sakurashrimp was steamed with care. The dashi was rich and delicious! And the blowfish milt was creamy and rich. I debated whether to mix it in or eat it separately, but ended up having it as is!○ Tempura of Young Yellowtail, Japanese Pepper Plant Shoots, and Spanish Mackerel with KarasumiSeasonal mountain vegetables deep-fried. The aroma was great, and the frying was done well, though better oil drainage would have made it even tastier! The Spanish mackerel was thick and flavorful, delicious when fried!○ Sea Urchin and White Shrimp with Seaweed FlakesThe moist and bouncy texture of the white shrimp in the dashi jelly was excellent! The aroma of seaweed was a nice accent! The sea urchin was sweet and mellow. The combination was memorable, leaving a refreshing impression amidst its depth! This was quite enjoyable after the tempura!○ Soup of Rockfish, Lotus Root, and Wood Ear MushroomsThis was delicious—the broth was particularly tasty! And the wood ear mushrooms were plump and beautifully shaped, without wrinkles. I've never seen such wood ear mushrooms before! The lotus root had a unique aroma that complemented the broth well. The rockfish paired nicely with the broth too. ○ Assorted Sashimi of Horse Mackerel, Scallop, Giant Clam, and Fatty TunaExcept for the fatty tuna, all were apparently used in Tenmoto's sashimi! They were all delicious! I especially liked the horse mackerel for its rich flavor and aroma! It didn't have any fishy smell at all! The giant clam was sweet with a good aroma. It was firm and impressive!○ Seared Young Sardines of Early SummerThe large, thick young sardines! The searing brought out a wonderful aroma of the fat!○ Grilled Chicken Wings of Amakusa DaimyoSimply grilled with salt and pepper, perhaps? But it's well done, including the grilling. The provided spices include cinnamon and others.

Accompanied by a regular acquaintance, I visited this place for the first time with a mix of anticipation and anxiety, hearing rumors about their excellent ingredient sourcing. The experience turned out to be good! While there's still a lingering impression of being ingredient-driven, I believe they'll develop more distinctive characteristics in the future. The cost performance is good, they offer quality drinks, and I look forward to experiencing their changes while continuing to visit. This time, they accommodated the demands of my troublesome acquaintance, which allowed me to appreciate the kindness of the chef as well (lol).

"We were informed that there had been cancellations from other customers, and the entire restaurant was reserved just for us. We were kindly encouraged to enjoy ourselves without any worries and get a little drunk. We tried various dishes, including Miyagi's purple sea urchin, Yuba from Shikoku's Shikoku area, Awa-odori chicken, Ehime's locally caught fresh fish, and bonito. The dishes were simple, but they skillfully brought out the goodness of the ingredients, presenting each one in an elegant and delicious manner. The restaurant had a classy atmosphere with a counter arranged in a V shape. When we inquired about it, we were told that it was designed to facilitate communication among customers, allowing them to see each other's faces. The chef mentioned that he wasn't very confident in customer service, as he had previously only worked in the kitchen and rarely interacted with customers. Despite this, the humble and reserved chef's words made the experience even more delightful. It was truly a wonderful restaurant! We plan to visit again in the summer!"

The interior of the restaurant is modern with only counter seats available. There's a relaxing atmosphere, perhaps due to the scent of sandalwood. The dishes were served promptly, allowing us to feel the season. It had a homely ambiance and was reasonably priced for the location. I couldn't resist getting seconds of all three types of cooked rice! I definitely want to visit again.

It's a restaurant called 'Tenpon', which is a series of a restaurant named '浅田', where Mr. Ken Ohara, the head chef, who has a history of Japanese cuisine for 30 years, has been studying in Akasaka and Aoyama for a long time. In addition, the owner is also in charge of procurement at 'Tenpon'. Therefore, it is a new store with high expectations where some of the ingredients are also procured from the same place! 【Menu】 ○ Kamafuji steamed with bamboo shoots from Kumamoto and nori from Shizuoka ○ Sashimi from Hokkaido and aori squid from Oita Prefecture ○ Iso-yaki from Aichi Prefecture ○ Miso soup with snow crab and yam from Oita ○ Sashimi from Akahana, Tai from Takeoka and Sweet Shrimp from Oita ○ Shirauo tempura and taranome tempura ○ Ito Mozuku from Ishikawa Prefecture ○ Grilled chicken wings from Amakusa Daio ○ Seaweed with celery ○ Karasumi and cream cheese ○ Simmered sea bream and squid ○ Grilled cherry salmon ○ Steamed rice with shiromi and hirasu ○ White rice ○ Mentaiko and beef simmered in Dojo ○ Sakura mochi and strawberry made by Michiaki 【Impressions】 I was allowed to use it because of the connection. This time, it's the second time. Overall, the food was delicious, and the way the soup was made and the cooking method were splendid. There were some parts of the light dish that were a little bit off, but it's a restaurant where I want to visit because of the idea! The price is also reasonable considering the ingredients and contents! I would like to use it again, so thank you! Below is the impression. ○ Kamafuji steamed with bamboo shoots from Kumamoto and nori from Shizuoka Bamboo shoot steamed with green seaweed! The dashi is also well-embedded and the green seaweed is a good accent! ○ Sashimi from Hokkaido and aori squid from Oita Prefecture The small pillar is fresh and sweet and plump. The flavor is amazing! The squid is sweet and soft. The slight stickiness is also good. It's delicious! ○ Iso-yaki from Aichi Prefecture The charcoal-grilled flat shellfish made by burning the sauce is exquisite! The aroma is good, and the aroma and taste of the seaweed are also good. The unique texture of the flat shellfish is also good. ○ Miso soup with snow crab and yam from Oita A combination of snow crab with the aroma of mountain potatoes and kelp soup is excellent! ○ Sashimi from Akahana, Tai from Takeoka, and Sweet Shrimp from Oita The taste of red clam and the slight sweetness are good. The taste of kelp-like umami is also exceptional. The taste of the sea bream is increased by aging, and the flesh is soft and moist. Although it doesn't have the fresh, plump feeling, it's delicious as a separate genre! ○ Shirauo tempura and taranome tempura The white fish tempura is delicious, and the texture is not so large, but it's well-fried with the scent of the sea. The taranome tempura is slightly bitter, which is good. The aroma is good. ○ Ito Mozuku from Ishikawa Prefecture Is it the one that Tenpon also has? It's delicious and refreshing. ○ Amakusa Daio's chicken wings The rich chicken wings! It's like a brand chicken, but the texture is good. ○ Steamed celery It's a comforting celery. I can feel the soup well. ○ Karasumi and cream cheese The deliciousness of Karasumi and the smoked scent of cream cheese were delicious! ○ Simmered sea bream and squid The soup is well-integrated. Is kelp soup also included? It's delicious and seasoned well, and slightly sweet and delicious. ○ Grilled cherry salmon The thick cherry salmon with a teriyaki-like sauce and grilled well. The slight rareness is good! ○ Steamed rice with shiromi and hirasu The combination of shiromi and hirasu is the best! ○ White rice The beautifully cooked white rice was like delicious brand rice, but I missed the ear of it. lol ○ Mentaiko and beef simmered in Dojo This is delicious and I can eat as many bowls as I want! That's the kind of content it is. ○ Sakura mochi and strawberry made by Michiaki The scent of sakura mochi is transferred and it's a good feeling. It's sweet and has a slight salty taste.

This restaurant uses carefully selected ingredients with a focus on using the same ones as Tenmoto-san. It serves Japanese cuisine in a cozy atmosphere with a moderate-sized interior (around 6-8 seats), making reservations relatively easy. All dishes are delicious and well-prepared, and you can enjoy various options for the closing rice dish. This place seems like a good spot to bookmark in the area.

The Japanese restaurant in Azabu opened in November 2022. It's located in the basement of a building about a 3-minute walk from Akabanebashi Station. The restaurant has a counter with 8 seats and provides WiFi. The menu features abundant spring ingredients such as bamboo shoots, firefly squid, and various shellfish. They also offer delicious tempura, including matsukasa age (fried bamboo shoots). The place has been open for 4 months, and I'm excited to see how the menu and operations will evolve. Some highlights from the menu include tempura of bamboo shoots and seaweed, firefly squid, asparagus, and vinegar-miso flat abalone. There's also a dish with seaweed and snow crab from Awaji, sea bream from Awaji, red clam from Oita, Botan shrimp from Hokkaido, hon-maguro (real tuna) with egg yolk soy sauce, salted kelp from Yamaguchi, sweet snapper tempura with matsukasa (fried bamboo shoots), and fugu sashimi from Amakusa. Other items on the menu include chicken wings from Kagoshima, Iresore (young shoots of a fern), karasumi (bottarga), cream cheese, grilled cherry salmon with sansho leaves, broad beans, and kettle-cooked rice with shirasu (whitebait) from Niigata. They also offer Omi beef simmered in shigureni sauce, mentaiko (spicy cod roe), and sakura mochi.

*Azabu Kai* - Probably ended up drinking more than planned, got too excited and couldn't make it to the second venue, missed out on the shirako. #AzabuKai #JapaneseCuisine #Kaiseki #Gourmet #JapaneseFoodLovers #Foodies #ExploringNewPlaces

The dishes were delicious, especially the tempura-style clams sandwiched between seaweed. However, since all the dishes were fish-based during my visit, having some meat options would have increased satisfaction. The staff seemed a bit inexperienced, but I'm hopeful for improvements in the future.

Opened in November 2022 in Azabu East, this Japanese restaurant is situated near the Akabanebashi intersection, close to PST Higashiazabu. Located in the basement of a building, you descend stairs to enter the restaurant, which features around eight seats at the counter. The interior space is spacious and relaxed. While the cuisine is mostly traditional Japanese, there are some slightly innovative dishes, such as deep-fried shirako (cod milt) wrapped in spring rolls and topped with truffles. The quality of ingredients is impressive, likely due to a well-connected supplier. The tasting menu offers a decent variety of dishes, with three options for the final course, each offering a satisfying amount of food in small portions. It feels like the restaurant is experimenting and evolving, making it exciting to think about how it will develop in six months or a year.

I'm delighted that even though it's a private counter, the design makes it easy to see everyone's faces. The food and drinks are delicious, and it's revolutionary Japanese cuisine in Higashi-Azabu! I'm excited to see what this restaurant will become in the future!

Just opened new restaurant. Traditional Japanese cuisine with rare ingredients. Exquisite course with rich flavors and generous portions, at an astonishingly affordable price (around 20,000 yen). Absolutely satisfying. Highlights include: Duck Soup TKG (amazing!), Three-leaf Arrowhead & Scallop, Matsuba Crab Ohitashi (amazing!), Prawn Yam Tempura (amazing!), Tottori Prefecture Matsuba Crab Soup (amazing!), Sashimi (True Grouper & Uni, Alfonsino, Turban Shell, Yellow Ear, Sea Pineapple), Sashimi (Oma Tuna & "Fukumusume" Grated Turnip from Tokushima), Matsuba Crab Miso (amazing!), Spring Roll (Cod Milt) & Black Truffle (amazing!), Arrowhead Tempura (amazing!), Fatty Mackerel Grill with Lotus Root and Persimmon (amazing!), Turnip Steamed Dish (Red Snapper from Akashi, with Ginkgo), Grilled Niigata Duck (amazing!), Whale Miso Pickles (amazing!), Suruga Bay Cherry Shrimp Kamameshi (amazing!), Hiroshima Prefecture Yamagami Rice with Salmon Belly and Seaweed (amazing!), Pork Bowl (amazing!), Lu Rou Fan (custom menu, amazing!), Mineoka Tofu & La France Jelly (amazing!), Desire Chocolate (amazing!).

A Japanese restaurant opened in October near Akabanebashi Station, right in East Azabu. It's tucked away in a slightly obscure residential area. The restaurant is located in the basement of a building. The V-shaped counter in front has only 8 seats, creating a spacious and comfortable atmosphere. The interior is a mix of traditional and modern Japanese styles, providing a calm environment. They offer only one fixed-course menu during each operating session. On the day of the review, the main focus was on Niigata's authentic duck. The courses included dishes like duck broth with sea urchin and salmon roe, fried taro and shrimp, matsuba crab sashimi, whitebait and shad sushi, spring rolls with whitebait and shirako topped with truffle, grilled golden eye snapper with persimmon radish, and Niigata-produced duck in various styles. The meal concluded with three types of rice dishes, including sakura shrimp mixed rice, smoked mackerel, mekabu seaweed, and the famous pork bowl. The finale featured duck soup, somen noodles, and La France jelly for dessert. The owner, Ken Obara, entertained guests with local Niigata sake, creating an enjoyable dining experience. The bright female staff efficiently attended to customers. The spacious and well-appointed restroom had mirrors with a celebrity touch. The restaurant showcased a performance of creative Japanese cuisine using seasonal ingredients. The rice in the pork bowl was mixed with blue cheese, adding a unique twist. While the duck may have had a slight hint of gaminess, the overall cost-performance ratio was good, and the restaurant holds promise for future evolution.

Second visit. The flavors have been upgraded even further from last time. They've expanded their selection of sake and wine, which adds to the enjoyment of the meal. The service has also improved since last time. The starter of kombu and duck broth soup warms the stomach. The vinegar rice topped with tuna flakes and raw egg is surprisingly delicious. The tempura shrimp and taro is piping hot and fluffy, just the way I like it, not too sweet. The spring roll with black truffle and unwashed shirako offers a refined taste where you can truly savor the essence of shirako. Apart from crab, duck is another winter delicacy, and the duck from Niigata, fed with Koshihikari rice and sardine heads only, is incredibly delicious without any gamey taste. The closing dish is sakura shrimp mixed rice. Their pork bowl with blue cheese using pork from Miyagi is also incredibly filling and offers great value for money.

Congratulations on the opening of the new store! At Azabu-ku, Tenmoto-san, they serve a waterless shirako spring roll, which is substantial and satisfying. The saury is also meaty and enjoyable. I was encouraged to have seconds! I ate 7 bowls of the closing rice. #Basically, the portions are large#Even the chef teased me haha. Looking forward to the future evolution! #Tokyo Calendar Duck Dashi Sea Urchin and Salmon Roe Salad Shrimp Taro Karaage Crab Shinjo Sashimi Platter Fresh Boiled Peanuts Waterless Shirako Spring Roll with Truffle Sauce Fatty Saury Daikon Radish with Sea Bream Dashi Miso-marinated Whale Three Types of Closing Rice Soba Dessert#Azabu Block#Japanese Cuisine#Japanese Food#Azabu Gourmet#Tokyo Gourmet#Want to connect with gourmet enthusiasts.

I was invited by a gourmet friend and visited around mid-November! It had only been about a month since the opening, but everything was smoothly organized and the quality was top-notch! There was also a global atmosphere with foreign patrons present on that day! One thing that surprised me right from the moment I stepped in was the V-shaped counter. While U-shaped or L-shaped counters are common, a V-shaped one is rare! It had a theatrical atmosphere, and I was immediately overwhelmed (⁎⁍̴̆Ɛ⁍̴̆⁎) First, they served complimentary champagne for a toast. We opted for the chef's choice course! It started with a Matsutake mushroom steamed rice dish. When the lid was lifted, there was an abundance of Matsutake mushrooms! It was generously filled, which was great! Since it was getting colder, starting with something warm was appreciated. We also ordered sake. The next dish was steamed rice. It had a bewitching appearance with ikura (salmon roe) and Hokkaido sea urchin on top, dressed with soy sauce and kelp. The flavors were elevated, absolutely irresistible. Then came the fried taro root from Tomitabayashi. After frying, it was lightly seared to enhance the aroma. The broth was fragrant, comforting, and delicious. I liked it even more than simply steamed taro root! Next was a dish with snow crab and Kyoto nanohana (rape blossoms) served in a soup bowl. It was soothing with the broth and satisfying with the crab. There were three varieties of sashimi: cold yellowtail from Yoichi, Awaji squid, and grouper from Tsushima. We enjoyed them with salt from Noto and soy sauce. Then came the sake "Seigou" which was a fresh sake. It was my first time trying it! I think I like this type ♡ Next up was Saga's thick seaweed tempura. They topped it with a richer sea urchin than the one used in the rice dish, along with Hokkaido botan shrimp. It was delightful to eat it with our hands. The seaweed was thick and fragrant, really delicious. The next sake was "Zensho" a junmai ginjo made from Gohyakumangoku rice. I liked this one too! It's mellow and smooth ♡ As a palate cleanser, we had Shizuoka's "Ohmazuri" which was fresh and crispy, a perfect texture! We indulged in spring roll filled with unwashed shirako (milt) generously flavored with black truffle. It was heavenly ((⊂(*°ω°*)⊃)) The next sake was "Mimuro cedar". For the grilled dish, we had thick Mie prefecture amberjack! It was grilled and then seasoned with soy sauce to bring out the aroma. My friend was drinking sake at a fast pace, so the chef brought out a rare Noguchi Naohiko shochu saying, "Since you seem to be handling alcohol well, how about this?" I also wanted to try it out (∩´∀｀)∩ It was delicious! It's like a combination of sake and shochu, really unique ✨ For the rice dish, we had turnips from Seigoin, Kyoto, cabbage, and yuzu. The broth was duck-based, not too light, which was perfect. The duck was simple yet aromatic!! As a palate cleanser, we had some tasty whale meat ← random lol It looked like caviar at first glance. But it was surprisingly good as a snack too!! And then, it was time for the finale ♫ First, we had sakura shrimp cooked rice from Tsuruga Bay. They used small grains of rice. The moment the lid was lifted, the aroma hit us! Just this alone would make the rice delicious (lol) Next, we had plain rice. Accompanied by salmon, which was just exquisite!! Not only the rice dishes but also the duck broth noodles ♫ Delicious!! The aroma of duck fat was so good~ (⋈◍＞◡＜◍)。✧♡ They also made a rice bowl for us. It was a pickled horse mackerel rice bowl from Kagoshima Izumi! It's bound to be delicious. And the surprising dish was a pork shabu-shabu rice bowl. Can you believe they topped it with blue cheese ( ﾟДﾟ) Pork with saltiness and cheese made it like an adult's carbonara rice bowl. Blue cheese on rice?! And shabu-shabu meat? Doesn't it sound weird for rice? But it surprisingly matched perfectly (`･ω･´)b The richness of the finale rice dishes was incredible, but above all, the rice itself was delicious!! I wanted to savor the goodness of that rice, so I had another helping (⋈◍＞◡＜◍)。✧♡ After that, we had tea and dessert. The tea was served in two cups, and we were instructed to pour the contents of the taller cup into the shorter one and then enjoy the aroma from the empty taller cup, which was a fancy touch ♫ (Taiwanese style?) Well, it was a great restaurant experience! The counter with 8 seats is what ===