Italian restaurant "FORNO" in Nishi-Azabu. A chef from the Michelin-starred Italian restaurant TACUBO has opened this restaurant. I have been to this restaurant for dinner and lunch once each before and I really like it. This time, I sat at a table where I could see the kitchen, which was enjoyable. I tried the FORNO Course - Charcoal-grilled Black Wagyu Fillet 130g Course - featuring the best quality fillet from Tottori prefecture's black Wagyu, Maeda beef, and Tamura beef as the main dish. This course was a first for me. - Oyama chicken liver paste with olive marinade and cute toast. The smooth and rich liver paste was delicious. - Amberjack carpaccio with caviar and herbs. The fatty amberjack with fresh tomato sauce, herb aroma, and the saltiness of caviar was a delightful combination. - Homemade bread with two types - Chapata and Rosemary & Potato Focaccia. - Oven-baked sazae with fluffy lemon foam, sazae, and mushrooms inside. The dish had a flavor reminiscent of Ahiago with a hint of refreshing lemon foam. - Collagen cutlet with Arrabbiata sauce. The crispy coating and tender inside with a hint of collagen, paired with the Arrabbiata sauce, was well-balanced. - Tottori prefecture black Wagyu fillet. The meat was shown before cooking, and the finished product was perfectly grilled with a crispy exterior and a rare, tender inside. Served with pumpkin that was sweet and tender. - Special meat sauce pasta. The demi-glace-like sauce was rich in meat flavor. I chose a smaller portion, but I wanted more because it was so delicious. Drizzling the pasta with Sichuan pepper oil enhanced the aroma. - Italian meringue with black fig. A cold dessert made with Italian meringue, nuts, and caramelized black fig, topped with a sweet and tangy berry sauce. - Herbal tea. The course cost 15,000 yen, but there are options for a 12,000 yen course or a la carte. Reservations are easy to make, and the restaurant is accessible, making it a great choice for a casual dining experience.

Three days ago, a friend requested to eat steak. I complained that it's impossible to find a restaurant available at this time of the year, but ended up choosing this place from among the BM restaurants. I heard that the lunch was supervised by TACUBO before, but I never got the chance to visit. I'm still not sure if it's supervised or in a capital alliance, haha. I reserved the 130g filet course. It consisted of 5 appetizers, a salad, and steak. My friend is satisfied with just about 100g of steak to fill up, haha. I prefer a volume like a short course. With TACUBO, I get too full before reaching the meat and pasta. I've never finished a meal there... The dishes included: 1. Homemade beef jerky and olives 2. Tomato and burrata cheese 3. White fish bottarga bruschetta 4. Potato focaccia, meringue bread 5. King oyster mushroom grilled 6. Green salad 7. Tottori Wagyu fillet 8. Bolognese 9. Milk gelato, black tea The beef jerky was delicious. I love burrata cheese, so my excitement went up, and the homemade bread was well done! Especially the meringue bread was a favorite for both of us. I could feel the pleasant fibers of the filet meat. The steak was perfectly cooked, crispy on the outside and moist inside. This meat quality is just right for my age, haha. We only had 30g of Bolognese each. If it were TACUBO, we could only eat about two pasta noodles... It was reliably delicious, and we could probably handle 50g, no, 80g, haha. All of this for under 15,000 yen per person! I had champagne, and my recovering friend had non-alcoholic, but the usability and moderate amount of deliciousness were better than other steak restaurants. I didn't have high expectations, but I was completely surprised. The location of the restaurant is a bit inconvenient, but it's the same for other places in Hiroo. Since we'll be using a taxi anyway, haha. If you're not a big eater, you'll be satisfied enough at this restaurant. I will continue to use this place occasionally in the future. Thank you for the meal.

Special course!! Thank you for asking about my dislikes in ingredients in detail ⭐︎ In addition to the course, I also had meat sauce, seasonal fish carpaccio, and homemade bread~!! Everything was really delicious◎ The hamburger is the best I've ever had! Thank you for the meal~♡

The food was delicious but a bit pricey. It's probably because of the location. They offer high-quality ingredients with delicate seasoning. The staff is knowledgeable about wine, which is a plus. I went for the meat, but everything else was delicious too. The only downside is the cost performance.

I made a reservation and went to the restaurant. It had a very stylish atmosphere, and the staff were friendly. The filet mignon that came with the course was exquisite. It melted in my mouth and was gone before I knew it. Every dish was delicious and I was very satisfied. I would like to go back to eat there again.

It was my first visit, so I started with ordering two appetizers and a grilled steak a la carte. Overall, the food was neither good nor bad, not terrible but not impressive either. The seasoning and temperature of the dishes were just okay, and I didn't feel that excitement of eating something delicious. The service was also average, and considering the somewhat high prices, I expected a more professional level of service. If they advertise as having a live kitchen, they should have chefs with higher skills because it was noticeable that the cooking was done by trainee staff. Therefore, I decided not to order anything else and left the restaurant.

Thanks to the great results achieved, the president of the company I work for took me out as a reward. This was the second time, as the first time I achieved similar results, I was taken out by a senior member of our company. I had been looking forward to this for a few days now, as the last time I went to a similar place, the food was incredibly delicious. And it was delicious once again. Seriously delicious. The meat was top-notch. No complaints, just top-notch. Everything else was also top-notch. This time, for the first time, I also tried the pasta and curry that came after the meat, and they were exceptional. Incredibly delicious meat served with incredibly delicious meat sauce and beef curry. It's dangerous. It's too good. This place motivates me to work hard so that someone will take me here again. I will strive for the next opportunity, aiming for the third visit.

Thanks to Mr. Takubo's supervision, I have revisited this restaurant multiple times! The bruschetta with whitebait and karasumi, potato soup - I tried them for the first time and they were delicious. I regret not ordering more pasta, so next time I'll make sure to specify the portion size and order more!

First visit price 25,000 yen/person Course content: Olive and beef jerky, Red shrimp herb salad, Bread, Fried mackerel, Octopus and mountain vegetable anchovy sauce, Salad, Grilled fillet steak, Hamburg steak (à la carte order), Meat spaghetti 30g or 60g, Tiramisu. The number of dishes is large and even men will not complain about the volume. The main fillet steak stands out for its charcoal-grilled goodness, with a crispy surface and a silky center. Although there is no pairing menu, I left the wine selection to match the dishes, and while the pairing rating may be slightly lower, each wine was enjoyable. In terms of price and quality, it was a satisfying restaurant.

I went to FORNO Nishi-Azabu. It's a lovely wood-fired oven restaurant with a cozy and warm atmosphere, featuring wood accents and a fireplace. The exterior may be a bit hard to find, but once you step inside, it's very inviting. I opted for the à la carte menu. The "White Asparagus with Truffle, Blazerola, and Escabeche" was luxurious and the combination of truffle and egg was delightful. The "Burrata Cheese Caprese with Amelato Tomato, Basil, and Seasonal Jam" is also highly recommended. The sweetness of the tomato and the richness of the cheese paired perfectly. The Tottori Prefecture black wagyu steak was fragrant and tender. The desserts were also very good. Everything was delicious and the unique atmosphere was great. It's a nice place for a cozy steak dinner.

I visited a restaurant in Hiroo with a challenging location, and besides the course menu, I tried various dishes. Overall, the food was delicious. I have been focusing on "charcoal grilling" during my restaurant visits, so I think it would have been even better if I could have enjoyed it more with all five senses.

I was feeling a bit nostalgic after Vakarossa closed last year, but they have completely revived in this restaurant! The salads and pasta may not be as good as Melaki that I had last week, but the meat grilling is even better than Vakarossa! It's probably because I haven't been eating out much. You can order a la carte, and it's easier to make reservations compared to Takubo. It's a convenient restaurant to visit.

There are many delicious yakiniku restaurants, but this place specializes in steak grilled in a wood-fired oven. They carefully grill thick slices of high-quality Japanese black beef, paying attention to the cooking method and timing. I enjoyed it very much. For lunch, they offer Hamburg steak supervised by Mr. Takubo from TACUBO, which is said to be excellent. I would like to try their lunch menu next time. Thank you for reading until the end. I am sharing my honest thoughts on food experiences mainly in Miyagi Prefecture, Tohoku. Your follows, likes, saves, and comments are highly appreciated. I hope to connect with various people through gourmet experiences.

I want to eat meat reasonably and deliciously. However, teppanyaki restaurants and steak houses often compete with branded beef like Kobe beef, or are overly expensive, with wines like the five major chateaux or Opus One, which are not easily opened. While these wines are delicious, they are not something you can casually open. Branded beef is also delicious, but such restaurants tend to be satisfied with the ingredients, which do not necessarily match my current preferences. Additionally, many of these restaurants do not welcome solo diners. In the midst of this, I came across a restaurant featured in "Tokyo's Best Restaurants," run by a chef who trained at TACUBO, which piqued my interest. The prices were reasonable, with a course menu priced at 13,200 yen. The convenience of being able to make reservations through Tabelog, and the fact that they welcome solo diners, made me decide to visit during my vacation. When I arrived, I was seated at a counter by the window, where I didn't have to worry about being seen by others. However, I could see the staff and they occasionally checked in on me. The restaurant was about 60% full. The course menu consisted of soup, two appetizers, bread, green salad, steak cooked over a wood fire, and dessert. There was also an a la carte menu for additional items. The "Today's finale" caught my attention, and when I asked, I was told it was a Bolognese pasta and a spicy pasta with plenty of cheese (likely Cacio e Pepe). I decided to consider adding it after the steak. I started with Champagne to bridge the gap between the two appetizers. The "lily root potage," marinated mackerel with crispy skin, and deep-fried shirako were all beautifully presented, incorporating seasonal ingredients in a clear, Italian-style manner. Each dish was a proper portion, which I appreciated. The steak that followed was outstanding. Crispy on the outside and tender on the inside. When I pierced it with a fork, the juices oozed out. I experienced the sensation of "juicy meat" for the first time. I paired it with a Tuscan red wine (Vecciano) that was chosen for me, and it complemented the steak perfectly. As a result, I added the Bolognese pasta after the meal. I ordered 80g of noodles, which were cooked to perfection. I was completely satisfied. The course menu, the "Today's finale," and two glasses of wine came to just over 18,000 yen, a very reasonable price. The refined yet approachable service, which was gentle and kind, made this restaurant exactly what I was looking for. If I'm in the mood for meat, I think I'll be coming back here for a while.

I made a reservation for a birthday celebration at a high-end steakhouse, and on the day of the reservation, I found out it was located in Azabu. Despite the high-end reputation, the atmosphere inside was not too formal, but rather had a natural and cozy vibe. The smell of the wood burning was so delightful that it felt like a shame to get used to it. There was no sense of tension in the air, and I really liked it. Because of the relaxed atmosphere, the excellence of the steak stood out even more. I ordered a 100g fillet steak, and the first bite was so delicious that it was surprising. It was incredibly juicy, maybe due to the far-infrared effect. I definitely want to visit again.

I visited the steak restaurant "FORNO," which has a rating of 3.73 on Tabelog and is one of the top 100 steak restaurants in 2022. The location is in Nishi-Azabu, in a back alley near a intersection. The exterior is a clean building on the 3rd floor. The interior has counter seats, table seats, and is spacious. There are logs at the entrance, and you can see the kitchen through the glass. It has a very stylish atmosphere. I visited early due to other commitments. The dishes included fruit tomato and platter cheese caprese, amberjack carpaccio, homemade focaccia, fried conger eel, fig, and prosciutto, herb garden green salad, grilled beef and lamb with raw pepper, milk gelato made from Oyama Shirabara milk, and coffee. I especially love the grilled meat, with the crispy surface, rare inside, and seasoned with salt and pepper. The combination of meat and red wine is truly divine. This hidden gem in a back alley of Nishi-Azabu truly showcases its deliciousness. Isn't it a great restaurant?

The atmosphere of the restaurant, the cozy feeling, the staff's hospitality, and of course the food and wine... everything was great. I'm from Tottori, but I have no bias when I say it was wonderful. Especially the meat... I didn't know there was such delicious wagyu beef in my hometown, so I was even more surprised! The quality of the meat, the cooking, and the taste were all very delicious!!! I definitely want to visit again.

The interior of the restaurant is enveloped in the scent of firewood, making you almost forget that you are in Tokyo (maybe because I recently smelled the scent of firewood in Lake Kawaguchi). The chilled sweet potato soup with olive oil is delicious. The burrata cheese caprese with basil foam and marinated tomatoes is tasty. The large whitebait and dried tomato bruschetta with karasumi is excellent. The grilled octopus has a perfect texture and aroma from the firewood. The Tottori black wagyu beef grilled over firewood is surprising, especially the grilled carrots. The meat sauce is robust with a well-balanced flavor. The dessert gelato has a refreshing taste of pure milk. It was delicious. Happy.

Located on the 3rd floor of a hidden building near Nishi-Azabu intersection... Thick slices of premium black wagyu steak cooked in a wood-fired oven, giving it a crispy exterior and juicy interior bursting with flavor... Choose from a variety of cuts and enjoy it with carefully selected champagne or natural wines from France and Italy... The Tottori black wagyu, cooked gently over wood fire, is truly exquisite... The crispy exterior and moist interior, along with the aroma of the wood, make this meat a delight to savor... [Drinks] ❶ Mineral water [Price] 22,000 yen (tax included) [Special Course] ■ Welcome Drink: Oolong tea ■ Amuse-bouche: Cold soup with chili, okra, fruits, tomato, pumpkin, and sour cream ■ Cold Appetizer ❶ Tokachi herb beef tartare with summer truffle cheese slices ■ Cold Appetizer ❷ Ossetra caviar with capellini and wasabi ■ Hot Appetizer ❶ Kagoshima shrimp grilled over wood with herbs, lemon, and garlic muscat ■ Hot Appetizer ❷ Roasted octopus with anchovy sauce and eggplant puree ■ Homemade bread: Ciabatta and focaccia ■ Salad: Green salad from Uenohara Herb Garden ■ Main Course: 110g fillet of Tottori black wagyu with Cambodian black pepper, Western wasabi, English salt, and wood-fired turnips ■ Signature dish: Black wagyu hamburger steak with Tanaka Farm fried egg ■ Dessert: Seasonal dessert with passion fruit, pineapple, and meringue ■ After-dinner drink: Black tea or fresh herb tea

A wood-fired restaurant produced by the super hard-to-reserve store "TACUBO" in Daikanyama. The chef, Mr. Mineo, is from TACUBO. There are multiple course patterns available, and they also offer à la carte options, which is great. You can order Tottori's black wagyu beef by the gram, and they will suggest cuts based on your preferences. The wine selection is excellent, and the pairing is wonderful. The dishes are from Kamachi Pottery, so you can feel the atmosphere of TACUBO. I heard that the hamburger is popular, and many customers enjoy finishing with a hamburger after eating steak. The grilled king oyster mushrooms with "umami sauce" are extremely delicious. The price is very reasonable considering the quality. This is definitely a satisfying restaurant. It's also convenient that you can make reservations through Tabelog. Thank you for the meal. I will definitely visit again!

The service, food, and wine were all excellent. I made a last-minute reservation and arrived right after the restaurant opened, but they seated me promptly and even gave me a table with a view of the kitchen, like a chef's table. The meat was cooked perfectly, and it was clear that this restaurant follows TACUBO's high standards. It was truly delicious.

That day, I really wanted to eat the 800g T-bone steak, so I went easy on the other appetizers (even though there were many tempting options). I had the Salad Shinju, clam soup, Osetra caviar, and Capellini. Everything was delicious, but the T-bone steak was incredibly tasty. They said no one could finish it, but my friend and I devoured it easily. It was so delicious. We will definitely come back. Thank you for the meal.