Restaurant Search

We work to obtain seasonal ingredients from all across Japan, not just Hokkaido. The Oma tuna, which has its peak season from September to December, has an incredibly melty flavor that makes it a consistent favorite. We live in an era in which distribution channels are amazingly well-developed, so it is possible to procure fish from all across Japan. We make sure that we know the seasons for each area of the country, and can then offer the best ingredients for each particular season of the year. Moreover, we constantly search for the best way to make our ingredients taste great. For example, when cooking an egg, if you add shiba shrimp paste, it really makes a difference. We always work hard to bring out the flavor with techniques such as this. Starting with the counter seats that allow customers to see sushi experts at work, we are very particular about the atmosphere of our restaurant. We really want you to enjoy everything, including watching our chefs at work.

Restaurant was designed from the service staff's eyes. Among the elegant and stylish buildings in the matured town Nishi Nakasu stands grande maison [Raisin d'Or]. The owner and sommelier Hideki Ishii used to work at [Hotel Nikko Fukuoka] as a restaurant manager. Learned from his experience, he had an idea of supreme comfort and delicacies. Takayoshi Tezuka became the chef who shared the same passion with Ishii. His food based on the experiences at the various star-hotels features the flavor from the selected vegetables by visiting the contract farmers. Elegant time is presented on the table with the exquisite aroma and the best service understanding chef's sense.

The owner of Sushi Moji puts the satisfaction of his customers first and says, "I will try to meet any request". The restaurant offers hospitality with a smile and careful attention to detail. The owner will serve you the next dish at the perfect timing while asking about your preferences, so you can enjoy your meal with a good feeling. Sushi is made with fresh fish carefully selected to incorporate the seasonality of the season, and all of the Sushi dishes are superb. In addition, although it is a Sushi restaurant, it also offers creative dishes and meat dishes, so you can enjoy a wide variety of tastes. The restaurant welcomes first-time customers and solo diners as well, so why don't you feel free to visit? The restaurant consists of "Moji," with counter seatings, and "Rikyu," a private room with a tatami room, which can be used according to the number of people or the occasion.

A sushi restaurant from the Takumi group which made waves in the industry. After studying under Chef Nakazawa for 18 years at Sushi Takumi - the headquarters in Yotsuya - our owner Mr. Shingo Takahashi opened Takumi Shingo here in Aoyama. In addition to your favorite a la carte dishes from Sushi Takumi, the “Chef’s Choice“ course, with sushi brought out at varying speeds, is also going strong. The chef uses sushi rice with either red vinegar or rice vinegar to bring out the flavors of the toppings and add to the flavor variety of the sushi. With exquisite timing, he molds each piece of sushi according to how fast you eat. The addition of a la carte dishes between the sushi courses meshes with the flavor and rhythm of the chef’s production, allowing you to enjoy the feeling of hospitality and the confident flavor. After experiencing the joy of a meal here, anyone would be eager to come back.

[Crony] was opened in Nishiazabu by 3 people; a previous chef of [Tirpse], previous director of [Quintessence], and previous manager of [Conrad Tokyo Collage]. These staff with such splendid careers have already been a hot topic. The restaurant has a comparatively casual and comfortable atmosphere. Mr. Ozawa, the owner sommelier says, [The carriers of our staff are grandmaison level, however we wanted to open a casual restaurant like this where you can relax and enjoy the authentic cuisine]. That is why the name of the restaurant means [a forever friend to enjoy drinking tea together]. Please fully enjoy the course recommended by our chef mainly consisting of French cuisine but also adding Northern European and North American styles. We also offer a variety of carefully-selected wine mainly from France, but also from other regions such as California.

[Fugu Ryori Tomoe] is one of the most renowned Fugu restaurants in Kyoto. The secret of their excellent Fugu dishes is [to age Fugu]. As we use a reservation system, we can slowly cut and age Fugu calculating the timing to offer to the guest. By spending time and effort on this process, the plain taste of Fugu dramatically changes into the rich savory one. The more you chew our [Tessa (Fugu sashimi)], for example, the richer savory taste spreads in your mouth. That is why we ask the guests to chew it at least 30 times. This dish also represents the owner's credible knowledge and deep affection of Fugu. This is the secret to the high reputation of our restaurant. Though a little far from Kyoto Station, it is worth visiting our restaurant.

[I want to fill each piece of sushi, each plate of hors d'oeuvres, with as many ideas as a dish in French cuisine.] True to the head chef’s words, [Azabu-juban Hatano Yoshiki] serves up courses based on shining examples of Edo-style nigiri sushi alongside playful hors d’oeuvres made with French and Italian techniques. In an effort to prepare the fish as deliciously as possible, we use not only traditional Edo-style aging methods, but our own smoking and aging process as well. These new techniques keep the epicures satisfied. Even so, we’re not a formal restaurant. Our central concept is to allow for relaxed fun for all. With both counter seating and private rooms, we are well suited to a variety of purposes. We also allow customers to order just single dishes and a drink or two after 9pm, making this a great place to add color to a night in Azabu-Juban.

A terrine jelly made from tomatoes, shiitake mushrooms, Japanese potatoes, and ten other kinds of vegetables. You'll be wholly satisfied with the look, aroma, and texture of this delicacy - our chef Akiyama's masterwork. Each layer is carefully prepared for the perfect presentation. Whether it's garnished with red miso and mozzarella cheese, or paired perfectly with avocado and fried tofu, in it remains the jack of all culinary trades - the tomato. We use different varieties depending on the dish, from sweet mini tomatoes to full, ripe, and juicy tomatoes meant for cooking. We're conscious of the fact that we're here to entertain you. We know that you want to be satisfied with your conversations here, too, and that our manners are part of our service. We offer full-scale hospitality that will ensure our customers and staff alike have a great time. The dining room of Mutsukari features a fully open kitchen where you can see everything we do. Savor luxurious dishes while you watch us prepare them right in front

We especially recommended our sea urchin. We take care to acquire "Murasaki" and "Bafun" varieties from the source, and make them with sweet white rice and sour red rice. Please sample and compare these two varieties of nigiri. We are especially particular about our rice which plays a notable supporting role in enhancing the appearance of our ingredients and sublimating its flavor. The rice that we use as our base is a blend of Koshihikari and Koshiibuki. We separate and match six vinegars in order to make three different rice varieties, which we then carefully pair with our ingredients. "Treasure every encounter" is our motto for everything. More important than great flavor, if we can express a relaxed attentiveness and show our gratitude, the customer will come back. From the time the customer enters until they leave, we take make sure to not forgot this. Our cozy store interior has counter-only seating space and an immaculate, refreshing atmosphere. We recommend our shop for receptions of food connoisseurs