The specialty of early summer is definitely the straw-grilled saury. The tender flesh, similar to sashimi, and the subtle aroma of the grilled skin are outstanding. The wasabi and garlic add a refreshing touch of early summer. The separate ponzu sauce for vegetables is also a nice touch. You can fully enjoy the taste of the saury, rich in umami, and the aroma of the straw, capturing the essence of early summer. The course starts with a gift from the chef, which this time is plum wine, a refreshing start to early summer. The appetizer is Mizunogatsudofu, shaped like a triangle to symbolize that half of the year has passed. That's why it's called Mizunogatsudofu. The soup features hamo somen noodles for the rainy season. The hamo's richness at this time of year is at its peak. The handmade somen noodles from Nara, Rishiri kelp, dried bonito, and tuna flakes complement each other perfectly. The hassun, following the grilled saury, is always a luxurious combination. The tempura of hamo with a roof on top is served with sansho soy sauce. The green asparagus and shimeji mushrooms are delicious. The fruit tomato and red squid jelly capture the flavors of summer, skillfully balancing sweetness and acidity. The simmered young ayu from Lake Biwa is also a specialty. It doesn't get any more seasonal than this. The slight bitterness is also refreshing. The Yamagata beef sirloin, lotus root, and cloud ear fungus in the Flying Dragon's Head style are exceptional. The deliciousness of the sirloin is supported by the balance of umami and dashi provided by the cloud ear fungus. The meal features the usual four-stage use of the clay pot rice. Starting with al dente white rice, followed by pickles and freshly cooked rice. Then, miso soup and steamed rice. The finale is the chef's proud burnt rice. It's enjoyable to see the chef's thoughtful presentation, knowing everything about rice. The meal ends with matcha water dumplings, ensuring a satisfying experience from start to finish. The toast starts with plum wine from the chef, followed by Human from Juyoji Brewery, a junmai daiginjo with a refreshing taste. This time, the sake is Isosan, Shinsei No. 6 from the 2021 brewing year. It's a delight to have a lineup of particularly delicious limited edition sakes from famous breweries nationwide. This restaurant, located in a large commercial facility in the heart of the city, offers an atmosphere that surpasses that of a Ginza kaiseki restaurant, providing a comfortable and satisfying dining experience. You can enjoy seasonal ingredients in their prime, with a rich originality like straw grilling, while staying true to the essence of Kyoto cuisine. It is expected to continue to be a popular representative of Tokyo's Kyoto cuisine in the future.

One of the first places that comes to mind when thinking about recommended Japanese cuisine for lunch in Tokyo is this restaurant! I visited today with a dining companion. It was my first time at the counter here, and I was surprised by the way they called out the reservation name. The opening of the sliding door just before the meal starts creates a sense of openness, which is nice! (The same service is available in rooms with windows) The lunch course costs 9,000 yen and includes: Drink: Suntory Yamazaki premium soda - It was incredibly delicious, maybe because it's made from Yamazaki water? Appetizer: Black rockfish and taro sprout sauce - It's rare to have it piping hot at the beginning, but it was full of deliciousness from the start! Soup: Golden eye snapper and bamboo shoot Sashimi: Straw-grilled bonito - This is their specialty straw-grilled dish. It was incredibly delicious today! Side dishes: Mashed edamame with octopus jelly, rolled sushi with scallops and seaweed, white clam with new potatoes and sake lees - Fresh and delicious, surpassing the norms of Japanese cuisine! Main dish: Scallop seaweed roll - The scallops were quickly grilled and wrapped in premium seaweed! Steamed dish: Bamboo shoot and wakame rice - This may be the last of this year's early bamboo shoots. Rice: Served in a special ceramic rice cooker, with white rice and crispy rice served in three separate portions. Dessert: Walnut-filled yokan on sweet bean paste - The homemade sweet bean paste was incredibly delicious, completely different from what I had disliked before! Located in Roppongi Hills, with the Hyatt Tokyo across the street, it's a fantastic setting. The food, service, and atmosphere are all exquisite! If you're considering a lunch around 10,000 yen in Tokyo, this is a recommended restaurant.

The dashi that permeates the body is amazing. I take my hat off to the delicate dishes. #Yoshizawa #Japanese cuisine #Roppongi #restaurant #gourmet #delicious food #foodie #love eating #instagrammable #Tokyo #Minato Ward #Shibuya Ward #restaurant #gourmet #delicious #foodie #foodlover #photogenic #Tokyo #Minato Ward #Shibuya Ward

We used the restaurant for a meeting between both families. We had a private room which was spacious enough for 8 people and the atmosphere was perfect. The food and ambiance were excellent, and we appreciate the various accommodations made for our specific occasion.

Visited the restaurant with my son, his girlfriend, and my wife. Located on the 5th floor of Hills West Walk, right at the top of the escalator. We had reserved a private room for the day. We started with a toast with sake containing chrysanthemum petals, which excited our empty stomachs. The scallops with salted kelp were a hit, "I got this idea!" exclaimed the foodie before the meal. The steamed egg custard was a classic autumn dish, providing a sense of catharsis! The matsutake mushrooms had a great aroma and texture. The skin of the conger eel was incredibly delicious! The sashimi included bonito tataki, with a fresh and flavorful bonito resembling fresh green leaves! The fried ayu fish, a specialty, had a perfectly crispy coating and plenty of delicious ayu flavor! The sea bream with ponzu jelly was outstanding, a dish that only those who taste it can truly appreciate its deliciousness! The walnut tofu was rich and creamy, while the nest of mozuku seaweed helped cleanse the palate. The sea urchin chawanmushi was delicious, with perfectly cooked sea urchin. The autumn salmon dish was fresh and satisfying. The smoked mackerel, paired well with whiskey! There were other dishes that were also delicious but I can't remember them all because I was so full! The finale of the clay pot rice with golden threadfin bream was, of course, delicious! The black sesame ice cream, pumpkin yokan, and two other dessert items were the perfect finishing touch! Thank you for the wonderful meal. The private room and atmosphere were fantastic, the dishes were refined yet plentiful in variety! A performance that met our expectations, we will definitely be back!

The group operates three restaurants in the Tokyo area, with high ratings on Tabelog as of the end of August 2023: Yoshizawa (3.84), Ginza Yoshizawa (3.76), and Ginza Ichinigiri (3.77). I made a lunch reservation online about 10 days in advance and visited on a weekend. The interior features a white wood counter with 9 seats, and private tables with capacities of 4 seats x 1, 6 seats x 2, and 8 seats x 1, which is luxurious considering the land value in Roppongi. The recent trend of using a gas stove made by "Nakagawa Ippei Toh" (the earthen pot was plain...) and the open feeling of the high ceiling behind the seats (see photo 21) are impressive. The lunch course was priced at 9900 yen (excluding 5% service charge). After a welcome pre-meal sake (Kikutsuki from Wakayama), the dishes from the September menu included: 1. Hokkaido scallops with eggplant, spinach, and salted kelp, dressed in sesame oil, with purple shiso flowers. 2. Matsutake mushrooms from Bhutan, conger eel, fried wheat gluten, and mitsuba in a steamed pot. 3. Grilled mackerel. 4. Sea urchin and lily root chawanmushi, walnut tofu, seared vinegar-soaked barracuda, chrysanthemum and watercress ohitashi, fried ayu fish, Noto rockweed, yam, quail egg. 5. Grilled salmon with salmon roe and shredded kadaifi. 6. Fried eggplant and fig in white miso with yuzu aroma. 7. Rice with ebana flowers, red miso soup, crispy rice, chirimen sansho, and assorted pickles. 8. Black sesame ice cream with sake lees cream. Overall impressions: The highlight in terms of ingredients is likely the matsutake mushrooms in dish 2. The grilled mackerel in dish 3, a signature dish of the group, was well-executed. The dishes were solid and well-prepared, without being flashy. Particularly noteworthy was the meticulous preparation of the red miso soup in dish 7, with a strong bonito flavor. I had a small sake and the total bill came out to around 12,500 yen, which is very reasonable considering the location.

A Japanese restaurant in one corner of Roppongi Hills with a noren hanging at the entrance. For lunch, you can enjoy carefully selected kaiseki cuisine for less than 10,000 yen. There are private rooms and a counter, and this time I sat at the counter, which was quite comfortable and I liked it. Upon researching, I found out that the owner has been awarded a Michelin star for 8 consecutive years since 2012. Each dish is carefully prepared, and the course that exudes the elegance of Japan has a satisfying overall volume. I think the quality at this price is quite reasonable. Hors d'oeuvres are always exciting, right? The simmered rice with conger eel and eel was delicious.

I used to dine often at Roppongi Hills, but I never realized there was such a wonderful Japanese restaurant like Yoshizawa. I wonder why I didn't notice it sooner? I have become so fond of this place. As soon as you step inside, you forget you are in a commercial facility. The staff are all very friendly and treat you with care without being arrogant. In a sea of restaurants with months-long waiting lists, the fact that reservations are easy to get is a big plus. The dishes reflect the season beautifully. There are no flashy presentations, just carefully crafted dishes that you savor one bite at a time, a truly blissful experience. The flavors bring out the essence of the ingredients, with seasonings that pair perfectly with sake. I want to visit every month as the seasons change, that's how much I love this place.

A Japanese restaurant located on the 5th floor of Roppongi Hills West Walk. I visited on a Saturday night. Each dish was meticulously prepared and showcased the freshness of the ingredients. Amidst the scorching heat exceeding 30°C in Tokyo lately, it was a refreshing experience. The appetizer was a combination of conger eel and eggplant, served on a lotus leaf with a vinegar jelly that had a subtle acidity and a nice touch of finely chopped ginger. The soup featured grilled sea bass and winter melon, providing a gentle relief from the heat. The tuna sashimi was seared with straw smoke, releasing a delightful aroma and melting in the mouth with the tuna's fat and wasabi. The assorted dishes included tomato cold soup, fig and walnut with homemade tofu, and a flavorful mix of miso and vinegar with horse mackerel, conger eel, and pumpkin croquette. The sashimi consisted of seared bigfin reef squid and grunt, both tender and sweet. The grilled eel was crispy on the outside and tender inside, expertly cooked. Grilled ayu bones were served with edamame tofu and sauce, evoking a sense of summer. The meal concluded with a luxurious tempura of conger eel mixed with freshly cooked rice, creating a harmonious blend of crunchy burdock, tangy sansho pepper, and tender conger eel. The meal was accompanied by red miso soup and pickles. Dessert included plum ice cream with a fluffy mousse-like texture and matcha water cake with a jelly-like consistency. Overall, it was a delightful experience savoring seasonal Japanese cuisine. Thank you for the feast.

Ginzaiichigi is a traditional Kyoto cuisine restaurant run by Mr. Sadahisa Yoshizawa. After training in Kyoto and Tokyo, Mr. Yoshizawa opened Ginzaiichigi in 2010 and earned a Michelin star. Following the success of the first restaurant, he opened a branch in Ginza before opening this location in Roppongi Hills in 2017, where he personally oversees the kitchen. The restaurant offers seasonal kaiseki courses, with the most affordable lunch starting at 9900 yen. Dishes include grilled bonito and seasonal ingredients like conger eel in July. The meal also features a soup with tuna flakes and appetizers that capture the essence of Japanese cuisine. The meal ends with a satisfying rice dish, which can be refilled upon request. Reservations are recommended, with options for counter seating or private rooms starting at 5000 yen. Located in Roppongi Hills, the restaurant is convenient to visit regardless of the weather.

My boss took me to a nice placeーーーー It was actually a different kaiseki restaurant that I had been curious about, but I finally got to come to Yoshizawa San's place!!!!!!! I couldn't take pictures because there were clients, but everything was beautiful and delicious. Thank you for the feast:x

All the ingredients were fresh and delicious, such as tofu with azuki beans, summer Kué Daikoku, jade snapper, sprout buds, tuna, bonito, sardine, grilled straw corn, grated eggplant, boiled octopus, striped jack, cucumber daikon, lotus root, sweetfish with dipping sauce, grilled ayu from Lake Biwa, seasonal isaki, golden eye snapper, edamame rice.

First visit to a Japanese restaurant on the 5th floor of Roppongi Hills, seated at the counter with a friend for a small celebration. We had the most popular kaiseki course, featuring seasonal dishes. The presentation and taste of the dishes were excellent, as is often the case with delicious Japanese restaurants. We started with beer and then enjoyed two types of sake (Izumo Fuji and Juyondai) chosen by the chef. The 3 and a half hours flew by, the meal was delicious. I want to come back for each season. The total bill for two people was just over 58,000 yen. It was a rare treat to be able to treat someone.

The chef who had been working at a Michelin one-star restaurant in Ginza for many years has opened a new restaurant in Roppongi. The 9900 yen course includes a 5% service charge and a choice of non-alcoholic or alcoholic pre-dinner drink. The non-alcoholic option is a fruity and sweet white wine with the alcohol removed. The first dish, with black snapper sauce, was tasty but a bit slow to be served after the pre-dinner drink. The soup course featured mackerel and wood sorrel, a refreshing combination with just the right amount of salt. The sashimi course included straw-grilled bonito, a specialty of the restaurant, which was moist and flavorful. The appetizer course showcased octopus, white clam, rolled trout, new potatoes, mashed beans, and conger eel, with the standout being the sweet rolled trout. The grilled dish featured Hokkaido scallops wrapped in nori, a good but ingredient-driven flavor. The steamed dish of bamboo shoots and seaweed was the best dish of the day, elevating simple ingredients to a gourmet level. The rice dish, served in four stages, had a risotto-like texture, but was a bit watery due to not absorbing enough moisture. The dessert of soybean pudding and matcha ice cream was unique and enjoyable. Overall, the meal was served at a standard pace, with well-crafted flavors and high cooking skills, making it a reliable and delicious dining experience.

☆Despite being in Roppongi Hills, the atmosphere is calm and spacious, making it comfortable☆The master and staff have a service-oriented attitude, creating a pleasant atmosphere☆Reasonable prices for lunch with straw-grilled dishes and clay pot rice, and the dishes are served in nice-looking plates☆There is a sense of excellence throughout, with unique items like a pottery gas stove and hexagonal small dishes for simmering food, giving a traditional Edo vibe☆The female proprietress and female apprentices were not seen at the counter, but there are private rooms available for a more relaxed and enjoyable experience☆The cuisine is refined and seasonal, with interesting additions like straw-grilled dishes and appetizers, and the saltiness is just right☆The course includes a pre-meal drink, appetizer, soup, sashimi, side dishes, rice, and dessert, all of which are satisfying and delicious☆Overall, it is a lunch experience that can make you feel special and recommended!

I would like to express my gratitude to Mr. Yoshizawa with my colleagues. The dishes that were prepared with such care and attention to seasonal ingredients left us all in awe every time we tasted them. When it comes to top-notch Japanese cuisine, I always want to pair it with the finest sake, so after enjoying Hitori Kozuki and Kokuryu, I asked the staff for recommendations. They told me about a newly arrived sake called Kokuryu Shizuku, which is only available a few times a year. I was amazed by its deliciousness!

I visited a restaurant in Roppongi where Mr. Yoshizawa, who has received Michelin stars for 8 consecutive years since 2012, personally stood behind the counter to entertain guests. We used a private room, and the atmosphere of the room, the food, and the service were all excellent. I was once again impressed by the deliciousness, delicacy, and beauty of Japanese cuisine. Although there were no mind-blowing dishes, everything was delicious. The price was also reasonable for this quality. It was delicious. Thank you for the meal.

I was invited to lunch on the same day, which made me pleasantly surprised. I was in Mitaka, so I quickly got on the Chuo Line. I had planned to go to a hospital in Mitaka, have lunch alone, do some shopping, and then head back. So, I was dressed very casually. But then, I received an invitation from a friend I wanted to see and Yoshizawa-san, so I had to say "yes." From then on, my schedule was packed. I went for my appointment, paid the bill, went to the pharmacy, and hurried to Mitaka Station. Then, I headed to Yoshizawa-san in Roppongi Hills via the shortest route. I was able to make a same-day reservation for a counter seat. Surprisingly, it was fully booked. It's amazing how all three Yoshizawa locations are always lively. The seasonal dishes are always satisfying. The appetizer is always wonderful. The service is excellent. The straw-grilled dish is always delicious. This time, the surprise was grilling fresh firefly squid on a stone plate by yourself. The squid is coated in sauce and you grill it to your liking. It was delicious. It's a seasonal dish that can only be enjoyed in spring. The somen dish has a great texture and goes well with mountain vegetables. It's a fusion of spring and early summer. Enjoying seasonal dishes while chatting with my best friend. It was a busy morning, but I'm glad I came to Roppongi Hills. After visiting the restroom, the kind proprietress guided me back to the counter and I couldn't leave. Maybe my natural airheadedness was kicking in. But, I want to come back again. It's a Japanese restaurant where you can enjoy a fun appetizer and seasonal flavors.【Lunch Course】■ Aperitif■ Appetizer: Spring dish with butterbur sprouts■ Main Dish: Fresh fish and fiddleheads■ Soup: Scallop and bamboo shoots, udo■ Sashimi: Grilled mackerel■ Appetizer: Assorted items including fried food, tofu, and ground fish■ Seasonal Dish: Mountain vegetables and somen noodles■ Grilled Dish: Grilled firefly squid■ Simmered Dish: Rockfish with seaweed jelly■ Main Course: Sakuramasu? Clay pot rice■ Pickles

I visited "Yoshizawa" in Roppongi Hills. I was very satisfied with the spring seasonal dishes. The wild vegetable and fresh fish dishes were all excellent. I ordered the authentic kaiseki lunch course, which was surprisingly affordable for a kaiseki course. Dishes like puffer fish tempura and simmered yellowtail with daikon were elegant and delicious.

"Ginza Ichigi" was opened by Mr. Yoshizawa in 2010, followed by "Ginza Yoshizawa" in 2014, and then "Yoshizawa" in a corner of Roppongi Hills in 2018. Currently, Mr. Yoshizawa is based in Roppongi. He values seasonal ingredients and provides seasonal dishes with a flexible approach. A specialty dish, the "Grilled Sawara Fish", uses Sawara fish from various regions in Japan to ensure freshness and delicious taste. The part of the Sawara fish with delicious fat is grilled with straw to create a smoky flavor. Another popular dish is the "Kamameshi Rice", made with Hokkaido brand rice called Yumepirika, cooked in a clay pot and served in four stages to enjoy the original taste and texture of the rice. The lunch course costs ¥9900 (excluding tax). The menu includes a pre-meal drink, swordfish sashimi with ginger jelly, sakuradai and tai shirako soup, grilled Sawara fish, an assortment of dishes, tiger pufferfish, vegetable stew, kamameshi rice served in four stages, miso soup, and sakura mochi."

Chapter 1: Creating True Justice 1: la Brianza The day after the meal at Brianza, Kakel was informed that some members were being harassed by stalkers. "Can you give me more specific details?" Kakel asked Captain drn. "Some of the girls are too shaken up to talk, but I'll try to get the information for you," replied drn. Eventually, three members - trak, byi, and tnzn - agreed to share their experiences with Kakel. Kakel secured a private room at a Japanese restaurant in Roppongi Hills to have a meal and listen to their stories. "Thank you all for coming today. I appreciate your courage," Kakel said as he sipped on a sweet, thick sake before starting the hearing. "Let's start with trak," he said. "Sure. We have people waiting outside our agency, TV stations, and live venues, and when we come out, they try to touch us," explained trak. "Stalking is common, but touching crosses a line," Kakel commented. "Do the staff not intervene?" he asked. "The staff didn't do anything until these incidents started happening, and now they accompany us whenever we go out," trak replied. "It's about time," Kakel remarked. Next came a dish of clams with shiso jelly topped with mountain vegetables and bamboo shoots. Kakel, not a fan of clams, refrained from commenting on the dish. The combination of the sweet bamboo shoots and the refreshing shiso did not sit well with him. "What about byi?" Kakel inquired. "I was approached by a man near my home. I was scared and ran back home, then called the staff to pick me up," explained byi. "How did they know where you live?" Kakel asked. "Stalkers often gather information from friends," byi replied. "It's troubling when it's organized," Kakel noted. "There are 'idol hunters' who target not just us but other idol groups too," byi added. "They're just criminals looking for trouble. Why isn't the police doing anything?" Kakel questioned. "We've reported it to the police, but they won't act until a crime is committed," byi explained. "They're irresponsible. They haven't learned anything from the Ogawa incident," Kakel remarked. The meal continued with a dish of kinmedai and shirako potato in a clear broth. The broth was so light that it would taste like plain water to someone with a dead nose, but the rich flavor of the kinmedai and potato made up for it. However, the amount of shirako was lacking, causing a mismatch. "Are you all enjoying the food?" Kakel asked. "We're not quite sure," one of the members replied. "Sushi is fine, but this is my first time having Japanese cuisine," another member added. "Is this your first time having Japanese cuisine as well, Kakel?" a member asked. "It's been a while since I've had this kind of food. I haven't tried it before I went to France," Kakel replied. "We're all beginners, it seems," another member noted. "Japanese cuisine is different from Western cuisine, which relies on sauce for flavor," Kakel explained. "I've heard that Japanese cuisine is becoming popular in Paris. There's a Japanese food boom happening, with udon shops, ramen shops, and izakayas opening up," a member shared. "That's interesting. It would be great to see more Japanese restaurants in Paris," Kakel said. "But we need to clean up this country first," he added. The meal continued with the restaurant's specialty, straw-grilled fish.

We used a private room for a meal. Everything was delicious. When we ordered sake, we were presented with a selection of stylish small cups to choose from. The dishes kept coming like a treasure box, and we were very satisfied both visually and in terms of taste.