A friend brought me here for the second time! I had heard rumors that it was almost impossible to make a new reservation, so I was very nervous, but the atmosphere was calm and everyone, including the chef, was friendly. I had black oolong tea throughout the meal since I was driving that day. The meal included uni, caviar, mozuku, and an appetizer platter that made me almost wish I could drink. The second half included shrimp, kisu, uni seaweed rolls, lotus root, belt fish, sweetfish, and more. The meal finished with conger eel and a surprising dish of Japanese pepper that I didn't expect to have at this time of year. I ended up getting 1.5 times the normal amount of rice, and my stomach was full! The drink menu was well-prepared, and the straightforward bill was a relief. I didn't know the price of the course, but it was around 45,000 yen for soft drinks only. For those who enjoy alcohol, it might be around 50,000 yen. It's a shame that it's difficult to make a reservation on your own, but dining with regular customers gives a sense of trust and security. I would love to visit again if given the chance. Thank you for the wonderful meal!

It has been one and a half years since I last visited, and the Chateaubriand had changed from truffle salt. It was delicious. Thank you for the meal.

The first autumn breeze at Takuya-san's. Even though the matsutake mushrooms are still in the early stages, I felt the joy of the next ingredients coming! The long-awaited beloved season is already here♡ Tempura with matsutake mushrooms wrapped in sea bream was so fragrant, almost like a steamed dish, and delicious when squeezed with vinegar and citrus. I forgot to make a reservation last time. I'll make sure not to forget next time!

Thank you for viewing. I revisited "Takiya," a restaurant that has won the Tabelog Award 2023 Silver and is featured in the top 100 restaurants. It was a delightful meal with four people, as always. The dishes were beautiful and delicious, starting with the stunning appetizers. The meticulous and sincere work of Chef Kasumoto is evident in every dish. The service was excellent, with attentive staff always ready to assist. Here is the menu we enjoyed that day: Appetizers: "Deep-fried Kamo Eggplant and Duck Breast," "Chrysanthemum Greens with Squid and Flower Cucumber," "Steamed Shrimp and Zucchini with Sesame Cream Sauce," "Aka-Uni from Yamaguchi and Shinnyo-ji Yuba," "Fresh Ginkgo Nuts." Other dishes included: "Sweet Corn," "Kisu Fish," "White Okra from Yamaguchi," "Sea Urchin Nori Roll," "Fresh Lotus Root," "Abalone with Liver Sauce and Liver Sauce with Shari Balls," "Hair Crab and Caviar Salad," "Specialty Chateaubriand," "Grouper with Chili Vinegar Sauce," "Pork Cheese," "Pickles," "Shredded Shichimi Pepper," "Miso Soup with Clams," "Corn Rice," "Conger Eel, Bonito Flakes, and Shishito Pepper," "Grapefruit Jelly," "Warabi Mochi." It was a truly enjoyable dining experience, and I look forward to visiting again. Thank you for the wonderful meal.

The total cost is 72,600 yen including alcohol. The following dishes were enjoyed by the accompanying guests: "Fried Kamo eggplant and duck loin", "Seaweed, squid, and cucumber", "Shrimp, loofah, and fig with sesame cream, edamame", "Red sea bream from Yamaguchi and Manjuji tofu skin", "Fresh ginkgo nuts", "Shrimp x2", "Shrimp legs x2", "Corn", "Kisu fish", "White okra from Yamaguchi", "Sea urchin wrapped in seaweed", "Fresh lotus root", "Abalone with liver sauce, liver sauce with shari ball", "Hairy crab and caviar salad", "Famous Chateaubriand", "Kue fish", "Pork cheese", "Pickles", "Chirimen sansho (dried baby sardines with Japanese pepper)", "Miso soup with clams", "Corn rice", "Conger eel, bonito flakes, shishito pepper", "Grapefruit jelly", "Warabi mochi". This Tokyo restaurant is a reliable choice. We look forward to your invitation.

Invited to a precious and special seat. I was really looking forward to this day. First, a glass of champagne. - Eight-piece Kamo eggplant & duck loin Aori squid & junmai, cucumber flower shrimp & fig, edamame fried ginkgo nuts. Red sea urchin → Not only beautiful, but all of them were surprisingly delicious. - Shrimp, shrimp head, corn, kisu, white okra from Yamaguchi, sea urchin seaweed roll, lotus root, abalone & liver sauce (additional shari ball), hairy crab and caviar salad, shatoburian large leaf roll, kue with vinegar, pork cheese, shrimp, corn rice & conger eel, bonito flakes, manji pepper & shredded mountain pepper & pickles & miso soup → The corn rice alone was delicious enough, but there were plenty of substantial side dishes. - Grapefruit jelly, warabi mochi The famous shatoburian and sea urchin, as well as the high expectations, all exceeded with deliciousness. Undoubtedly, the best tempura I have ever had. The ingredients and frying method were wonderful, and the lightness of the tempura that does not make you feel heavy in the stomach makes it infinitely edible. I was lucky to be able to have the pork cheese with the regular customers. The white wine we ordered by the bottle was also delicious. The owner's personality, service, everything was top-notch, and it was a blissful time where I could enjoy the meal comfortably. If I have the opportunity, I would definitely want to visit this wonderful restaurant again.

Visited the extremely difficult-to-reserve tempura restaurant, Takuya in Azabujuban, for the 8th time. Located a 3-minute walk from Azabujuban Station, the restaurant is on the 2nd floor of a building in a back alley. The exterior has glass automatic doors that lead to a waiting room where you can wait comfortably even in the cold winter. The interior features a spacious L-shaped counter with 12 seats, creating a relaxed and comfortable Japanese-style atmosphere. Chef Kasamoto, who trained in Japanese cuisine at Osaka Mikicho before working with tempura at The Ritz-Carlton in Osaka and Tokyo, welcomes you with a smile at the large white counter. The beautifully presented appetizers before the tempura, a specialty of Chef Kasamoto who hails from a Japanese cuisine background, set the stage for a delightful meal. This time, it was the August special at Takuya! With dishes like corn, white okra, uni seaweed rolls, and abalone, the course reflected the essence of summer. And to end the August meal, instead of a bowl, a set meal style was served. The tempura of conger eel with corn rice was so delicious that you'll definitely want seconds. The satisfaction after enjoying the delicious meal at Chef Kasamoto's tempura is always top-notch. They have started accepting advance reservations for souvenir bento boxes, and I couldn't resist ordering the luxurious tempura rice bowl with 5 prawns and seasonal corn for takeout! It was also incredibly delicious. I can't wait for the next time I can enjoy the fun conversations and delicious food with Chef Kasamoto across the counter!

I tried ordering the pork cheese, which is usually only available to regular customers. The meal started with a beautiful appetizer, and the selection of wine was excellent as always. Although I could add a Chateaubriand cutlet, I passed as the portion was already sufficient. I was touched by Mr. Kasamoto's warm hospitality. I was even given a special knife for cutting the precious conger eel. I hope to visit again if I have the chance. Thank you for the wonderful meal!

I revisited "Takiya," which has won the Tabelog Award Silver and "Tabelog Tempura Top 100" multiple times. Located in Minato, Tokyo, just a 4-minute walk from Azabu-Juban Station on the Tokyo Metro Namboku Line, this restaurant is on the second floor of a building. The space is minimalistic with a serene atmosphere. With counter seats and private rooms available, it's a place you'd want to visit for various occasions if it's not too difficult to make a reservation. The dishes I had this time included: - Figs, shrimp, and zucchini with sesame cream - Fried eggplant and duck breast - Red sea urchin from Yamaguchi and Kyoto yuba, new ginkgo, jun-sai, and cucumber flower - Shrimp - Shrimp legs - Corn - Kisu (Japanese whiting fish) - White okra - Sea urchin wrapped in seaweed - Lotus root - Abalone - Abalone and liver sauce with rice - Hair crab and caviar salad - Chateaubriand wrapped in shiso leaves - Sea bass - Pork and Gruyere cheese - Shrimp - Conger eel tempura with white okra - Corn rice with dried fish and Japanese pepper, and more The oil used is said to be only first-pressed safflower oil. Additionally, you can freely choose your dipping sauce, salt, and grated daikon radish, which personally I find delightful. The tempura batter is thin and crispy, not leaving a heavy oil residue after eating. From the moment I tasted the shrimp and shrimp legs, I felt like I had arrived at "Takiya." The corn and white okra, in season, were especially delicious in tempura form, bringing out their sweetness and umami flavors. The Chateaubriand wrapped in shiso leaves had a rare texture and a refreshing aftertaste from the basil, making it a tasty dish. The cozy atmosphere and delicious food make it a place where you can always enjoy your meal comfortably. Thank you for the feast. I will definitely visit again.

Visit on July 22, 2023, at Azabu-Juban Station, a 3-minute walk away. Reservation required. Invited by someone, details unknown. No waiting as reservation is confirmed. 5 people, total cost 53,000 yen per person. Ordered a variety of dishes including tempura, sashimi, and dessert. Located in Azabu-Juban, this tempura restaurant is a 3-minute walk from Azabu-Juban Station on the Tokyo Metro Namboku Line and Toei Oedo Line. The restaurant is on the 2nd floor of La Baie Azabu-Juban. The chef, Tatsuaki Kasamoto, previously served as the executive chef at The Ritz-Carlton Tokyo before opening this tempura restaurant, Takuya, in Azabu-Juban in August 2015. The restaurant relocated and reopened in its current location in June 2018. The restaurant operates without fixed closing days, with two reservation-only time slots at 5:30 pm and 8:30 pm. The restaurant has 10 counter seats and offers an omakase course with prices varying depending on the season and ingredients. Credit cards are accepted, but electronic money is not.

Chef Tatsuaki Kasamoto, who was the head chef at the Japanese restaurant "Hinokizaka" at The Ritz-Carlton Tokyo, opened a tempura restaurant in the summer of 2015. The location is a 2-3 minute walk from Azabu-Juban. The restaurant has only counter seats and is extremely popular, with reservations being almost impossible to get. The tempura, especially the Chateaubriand tempura, is famous on social media, but all the other ingredients are also of the highest quality. They fry the tempura in a way that brings out the best flavor of the seasonal ingredients, such as sea urchin, abalone with liver sauce, and Chateaubriand, as well as seasonal seafood and vegetables. The course menu changes every two months, so it's worth visiting each season. It was a luxurious time enjoying the exquisite tempura at the counter. Chef Kasamoto's personality is wonderful, and the service is excellent. They are planning to open a branch in China as well. I will definitely visit again if I have the chance. [Order] Omakase Course: - Appetizer: Kamo Eggplant, Duck Breast, Jun Sai (green fig), Aori Ika, Fig, Shrimp, Zucchini, Red Sea Urchin, Shinjo, Ginkgo Nut - Ebi (shrimp) - Corn - Kiss (fish) - Okra - Uni (sea urchin) - Lotus Root - Awabi (abalone) with liver sauce, One-bite rice - Salad - Chateaubriand - Kue (fish) - Bacon Cheese - Shrimp - Hamo (pike conger) - Corn rice - Dessert

I went to my favorite regular restaurant, Takuya. This day, I had dinner with a group of friends who always make dining enjoyable, along with one person I interact with frequently on Instagram. The first course was a summer-themed appetizer, which looked amazing and impressed even the person dining there for the first time. The menu included tempura with shrimp head, corn, white fish, okra, sea urchin, lotus root, abalone, and salad. The main course was Chateaubriand beef, pork with cheese, and grilled pike conger. For dessert, we had a delicious treat. The food was outstanding as always, and the ambiance of the restaurant never disappoints. It's a great place to dine with anyone, and I highly recommend it. It's becoming difficult to make reservations, so this might be my last visit this year. Thank you for the wonderful meal!

The tempura at Takuya, which used to be a single store at The Ritz-Carlton, now has been independent and relocated here for five years. The tempura made with Benibana oil is light and never gets old. The tempura that brings out the flavors of the ingredients is amazing. In fact, the deliciousness of the appetizers surpasses that of Japanese restaurants. The meat tempura, which is only available here, is also exquisite. The key is using lean Chateaubriand with strong umami flavor. While many yakiniku restaurants serve beef cutlets, this is completely different. Other tempura restaurants may not do this due to the difficulty in sourcing the beef that pairs well with tempura and the challenge of making this light batter. Today's meal was truly impressive. The appetizers included Toyama white shrimp with caviar, Yamaguchi red sea urchin with sesame tofu, seared Hokkaido scallops with vinegar seaweed, seared Bachiko, and marinated sea bream with trefoil. The meal also included shrimp tempura, shrimp heads, sandfish, sea urchin seaweed rolls, lotus root, Biwa Lake young ayu, beltfish, and clams. A salad of hairy crab, tomato, and new onions with yuba was served, followed by Chateaubriand wrapped in perilla leaves, a second serving of shrimp tempura, Kumamoto red eggplant and Manjushage pepper tempura, pork cheese, and conger eel tempura with sansho pepper, served with clam soup. The meal also included water eggplant and myoga, grapefruit jelly, and homemade bracken rice cakes.

Thank you for viewing. I revisited "Takiya," a restaurant that has won the Tabelog Award 2023 Silver and is featured in the top 100 restaurants. This time, I went with a group of four for a meal. The service was impeccable as always, with everyone being attentive without needing to be prompted. The meal started with a beautiful assortment of appetizers, which is always a highlight for me. The balance of service and food at this restaurant is truly exceptional. The menu for the day included dishes like sesame tofu with sea urchin, vinegar seaweed with scallops, and grilled bachi. Each dish was not only visually appealing but also delicious. The uni seaweed roll, a specialty of the restaurant, was particularly outstanding. The meal ended with a refreshing grapefruit jelly and chewy warabi mochi. Overall, it was a delightful dining experience that I hope to repeat soon. Thank you for the wonderful meal.

When you start with the usual eight-course meal, you'll find yourself slowly consuming a variety of tempura dishes that begin with shrimp and end with shrimp. The most surprising highlight of the day is that even the eggplant tempura doesn't feel oily at all. Every dish, including the palate-cleansing salad, leaves a lasting impression of deliciousness. From the high-density enjoyment of tempura to the finale of anago donburi, it's a time of pure bliss for your taste buds at Takuya in Azabu-Juban. #Takuya #Azabu-Juban #Tatsuaki Kasumoto #Ritz-Carlton #Head Chef #Exclusive #Members-only #Japanese cuisine #Hard-to-book restaurant

Thank you so much for inviting me to the pinnacle of fine dining at Japan's number one heavenly place, Azabu-Juban, Takuya-san. Cheers with Champagne: Ruinart Blanc de Blancs. Starting with the hassun, a small universe on the tray. The rarest delicacy of the season, direct from Yamaguchi Prefecture, red sea urchin, and sesame tofu. The collaboration of sweet red sea urchin and sesame tofu is irresistible. The seared Hokkaido scallop with mozuku vinegar, white shrimp from Toyama with caviar, and flaked red snapper with trefoil ohitashi are all exquisite. Tempura begins with shrimp, starting with shrimp tempura rolls. The depth and texture of the shrimp tempura are exceptional. The kappae bisen, the highest-grade shrimp cracker, is a knockout. The tempura of Kinmedai, a fish with a thick and juicy texture that can be enjoyed with salt or dashi, is outstanding. The tempura of clams from Kujukuri is prepared with a special sauce and served with the perfect dashi. The finely sliced udo and kinome add a refreshing touch to the clams. The white wine, Elmitage 1997, complements the meal perfectly. The salad of horsehair crab, new onion, and yuba is a delightful interlude. The tomato and yuba with a dressing made with various secret ingredients is a standout. The tempura of Chateaubriand wrapped in shiso leaves is a masterpiece. The tempura of red eggplant from Kumamoto is light and fluffy, paired with a unique dashi made with dried shrimp. The tempura of saikyo-maki shrimp is served again at the end. The tempura of anago and sansho pepper over rice is a special treat. The special tempura of flower pepper is a delight, with a gentle aroma and a light tingling sensation. The special jumbo clam miso soup from Lake Shinji is a perfect end to the meal. The pickled vegetables are water eggplant and myoga. The grapefruit jelly is a refreshing dessert. Thank you for another evening of happiness. I look forward to the day when I can visit again. Thank you for the meal.

I am just a regular person and cannot discuss the details of the cooking. But I can't believe how delicious the food is without feeling heavy or bland. I wonder how they fry it so perfectly. The course menu is always changing with seasonal ingredients, so I never get tired of it. Thank you for the wonderful meal!

I had never been to a tempura restaurant like this before. The person I went with and the chef were both very friendly and made the experience enjoyable without any stiffness. I had a delicious and fun time. It was a valuable experience. Thank you for the meal.

I visited my regular spot, Takuya, and had a great time. Spring at Takuya offers various delights like fresh sweetfish and red eggplants. This restaurant truly elevates the concept of tempura, making it a delicious experience every time. Thank you for the wonderful meal!

Visited Takiya for a regular visit in early May. Started with a toast of "Highball with sudachi". Please take a look at the photos. First course: White sesame tofu with plenty of red sea urchin from Yamaguchi, grilled hokki shellfish with mozuku vinegar, shrimp with shiso and caviar, grilled sweetfish with three-leaf clover, and boiled sea bream. Then came the tempura: prawn, prawn legs, and sandfish. The ingredients had a light and crispy texture, with the flavors coming through well. Enjoyed some sake called "Raifuku" with the tempura. Next was sea urchin wrapped in seaweed, lotus root, and sake called "Jikomi" with ayu fish from Lake Biwa, beltfish, and clam with spring onion and wasabi. Followed by a tomato and new onion salad. Paired with sake called "Ryu" from Kokuryu brewery and chateaubriand with truffle, seasoned with wasabi instead of salt. Then eggplant with chili peppers, small prawns, prawn, and anago tempura rice bowl with pickles and miso soup with clams. For dessert, grapefruit jelly, warabi mochi, and sencha tea. Both my companion and I were extremely satisfied with the meal, feeling that the quality had further improved. It was a delightful and irreplaceable experience. Thank you for the feast.

White shrimp and kombu salad, caviar, assorted appetizers including octopus, squid, sea urchin, lotus root, sweetfish, clams, new onions, and tomato salad, grilled eel, shrimp Chateaubriand from Kumamoto, pork and cheese dish with sansho pepper, grilled conger eel, rice. It was excellent as always. Thank you very much.