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割烹 室井
Kappoumuroi ◆ むろい
3.78
Roppongi, Nogizaka, Nishi-Azabu
Japanese Cuisine
50,000-59,999円
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Rest time: Sundays and Mondays of national holidays Business hours and holidays are subject to change, so please check with the store before visiting.
東京都港区西麻布2-16-4 第二吉山ビル 1F
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Details
Reservation Info
(on) a subscription basis
Payment Method
Cards accepted Electronic money is not accepted QR code payment is not accepted
Restaurant Service Fee
10% service charge
This fee is charged by the restaurant, not related to our platform
Number of Seats
9 seats
Private Dining Rooms
None
Smoking and Non-Smoking
No smoking at the table
Parking
None
Comments
21
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miti4134
4.40
■August 1, 2023 (Tuesday) 6:00 PM - 9:00 PM ■Course: Chef's Choice ■Price: ¥39,600 (tax included, 10% service charge included) ■Total bill including drinks: ¥45,610 ■Reservation: OMAKASE ■Restaurant: "Kappo Muroi" Chef Muroi, who has continued to earn three Michelin stars at "Ryugin" and "Kyokaiseki Yoshizumi," and has also honed his skills at the three-starred "Yamazaki" in Nogizaka, has now opened his own restaurant in Nishi-Azabu called "Kappo Muroi." The restaurant features a serene Japanese space with a straight counter seating for 8 guests. The atmosphere is elegant and the hinoki cypress scent fills the air. The dishes are meticulously crafted to bring out the flavors of the ingredients without any distractions, reminiscent of the style of Yamazaki but with Muroi's unique touch. The chef's passion for cooking is palpable in each dish, and the operation runs smoothly despite being newly opened, with the chef handling everything efficiently and attentively to the guests' needs. The restaurant exudes a sense of tranquility and the hinoki cypress adds to the warm and inviting ambiance. 1st Course: - Appetizer: Black abalone and white yam stem The abalone liver sauce enhances the umami of the steamed abalone, which is cooked to perfection and has a delicate texture. The dish is beautifully presented with intricate details and the flavors are well-balanced, leaving a lasting impression. 2nd Course: - Small dish: Boiled new ginkgo nuts, fresh ginkgo nuts, and sea urchin in Yochi saltwater The dish features the vibrant green color of the new ginkgo nuts, which are tender and sweet, complemented by the sea urchin in Yochi saltwater. The combination of textures and flavors creates a harmonious and delightful dining experience.
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pateknautilus40
4.20
Thank you for viewing. I hope to receive your likes, follows, and saves. I visited "Kappo Shitsu" which was relocated and renovated in Nishi-Azabu from Ginza in June 2023. It is located a 10-minute walk from Nogizaka Station on the 1st floor of the Second Yoshiyama Building, next to "Sushi Sho". The exterior of the restaurant exudes a luxurious and new feel. The interior is also elegantly designed with a white wood straight-line counter seating for 9 people. The head chef, Shitsu, previously worked at "Yamazaki" nearby and has now opened his own restaurant. The dishes are all meticulously crafted using high-quality ingredients, and the flavors were all delicious. The service was impeccable as well. Here are the dishes I had that day: - Boiled pond smelt with softshell turtle, seared scallop with white burdock and sea urchin on top - Rice steamed with swordfish tempura, pickled turnip, and fresh ginkgo nuts - Clam soup with edamame tofu and myoga - Kelp-marinated spiny lobster with okra - Grilled natural eel from Nagasaki's Omura Bay with sesame dressing and yellow chives - Grilled softshell turtle with hebess - Tomato soup with clams - Lotus root mochi with conger eel broth filling - Abalone and dried scallop rice porridge - Beef and horse mackerel simmered in Ran-oh egg yolk - Ayu fish simmered in tea and plum - Katsuobushi on grated yam with first-class dashi - Yuba in red miso soup - White rice (Fukuoka's Kimuzhi) - Homemade ice cream sprinkled with black honey and salt - Frozen top-grade oolong tea I had a very enjoyable time and would like to visit again in a different season. Thank you for the feast.
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ぐりまーついんず
4.20
I went to a newly opened Kappo Muroi in Nishi-Azabu at the end of June. I don't come to this area often, but I thought I had passed through this street before... and then I realized that the basement of the neighboring building is Sushi Sho! The head chef, Go Muroi, trained at renowned restaurants in Kyoto and worked at Yamazaki in Nishi-Azabu most recently. At Ryugin, he worked alongside Chef Sakamoto of Hokumon and Chef Ito of Enmizu. When it comes to Kappo Muroi in Nishi-Azabu, it is currently closed due to redevelopment, but there is a restaurant called Azabu Muroi in Azabu-Juban, which is a bit confusing... However, originally the head chef's father ran a restaurant called Kappo Muroi in Ginza 8-chome, which was a highly acclaimed restaurant that even received stars from a certain guidebook. But looking at Tabelog, it seems that there was a change in ownership when they moved. I wonder if the bald man is the father? Regular customers from the Ginza days also visited. As they just opened, they only have one seating starting at 6 pm. There are 8 seats at the counter. - Boiled soft-shelled turtle with seared scallop and white yam stem, topped with sea urchin and sudachi citrus vinegar. A refreshing appetizer to start. - Steamed rice with deep-fried beltfish and caviar, served with vinegar stem and fresh ginkgo nuts. The crispy beltfish with caviar and vinegar stem is delicious. - Clear soup with tofu made from green soybeans and grilled white ama-dai. The dashi is exquisite, and the green soybean tofu is flavorful. - Sashimi of one-day kelp-preserved spiny lobster with lobster miso soy sauce and wasabi vinegar. A large spiny lobster that is delicious on its own or with the sauces. - Grilled skin of blackthroat seaperch coated with glutinous rice flour over charcoal, served with grilled eggplant and ponzu sauce. The crispy skin with tender flesh and salt koji is delightful. - Tomato sorbet with clam dashi. A tasty palate cleanser. - Lotus root and conger eel cake topped with mustard, served with conger eel sauce. The grated lotus root adds a nice texture to the flavorful conger eel sauce. - Grilled soft-shelled turtle from Okinawa with pineapple. A delicious dish with perfectly grilled turtle and a spicy sauce. - Two types of rice - Black abalone rice porridge with dried scallop broth and abalone liver. A flavorful dish with plenty of abalone. - Kimishirazu rice from Asakura City, Fukuoka Prefecture (offered at Ise Shrine) - Grated tororo yam mixed with first-class dashi - Beef simmered in egg yolk - Ayu and cucumber pickled in tea and plum - Yuba in red miso soup Enjoy the rice with various side dishes. - Gelato made from reduced milk with a hint of salt, served with homemade black honey. Delicious milk gelato to end the meal. - Warm Dong Ding oolong tea. The perfect accompaniment to the gelato. - Second serving of tea. Starting with the boiled soft-shelled turtle, the meal consisted of a variety of intricate dishes.
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miwachaaaaaaaaaan
3.90
I had been seeing this place a lot on Instagram and other social media, so I was really looking forward to visiting. Even though it had only recently opened, it was truly amazing. The food was delicious, especially the white rice that came at the end. It was so good. Thank you for the meal!
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shimp75
4.70
Today, I had dinner at a new restaurant run by Mr. Muroi, who trained at renowned establishments such as Yamazaki and Ryugin. The dishes served were as follows: - Turtle stew with white bamboo shoots, scallops, and sea urchin in a rich broth: The combination of flavors and textures was outstanding, with a hint of citrus adding a refreshing touch. - Sticky rice and cutlassfish with caviar: The crispy fried cutlassfish paired perfectly with the saltiness of the caviar. - Edamame tofu and white sweetfish soup: The edamame tofu was rich and fragrant, while the sweetfish was tender and delicious. - Kombu-cured spiny lobster and okra: The spiny lobster miso sauce was incredibly flavorful and added depth to the dish. - Grilled natural eel from Omura Bay with pickled yellow chives: The eel was perfectly grilled and had a subtle sweetness, complemented by a light soy sauce dressing. - Tomato puree with clam broth: A refreshing and delicious dish that cleansed the palate. - Fried eggplant with rice flour and conger eel broth: The crispy eggplant absorbed the flavorful conger eel broth, creating a delightful combination of textures and flavors. - Okinawan turtle grilled with soy sauce: The sweet and savory soy sauce glaze added depth to the tender turtle meat. - Black abalone rice porridge: The dish was topped with a liver sauce that added richness and flavor when mixed in. - Steamed rice with accompaniments: The rice was served with various side dishes such as simmered sweetfish, turnip pickles, and grated bonito with grated egg yolk, providing a satisfying and flavorful meal. - Milk ice cream with black honey and seaweed salt: The homemade ice cream was incredibly creamy and delicious, with a hint of salt enhancing the overall flavor. Overall, the dining experience was exceptional, and I discovered yet another restaurant worth visiting again. It was a truly delicious meal. Thank you for the feast.
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箱庭八咫烏
4.80
- Scallop, sea urchin, soft-shelled turtle broth jelly: A visually calming dish with a powerful impact of flavors. From the aroma to the temperature and balance, this dish showcased the skill of Chef Muroi. - Beltfish, caviar, mochi rice: A simple dish of deep-fried beltfish on freshly cooked mochi rice topped with caviar. The saltiness of the caviar tied everything together beautifully. - Edamame tofu, white sea bream soup: The gentle flavor of this dish made me appreciate the time and effort put into making it. - Spiny lobster, kombu-marinated: The sticky texture of the spiny lobster was excellent. Whether with lobster miso soy sauce or wasabi, both accompaniments enhanced the umami of the dish. - Natural eel grilled with yellow chives and sesame: The combination of eel, chives, and sesame was surprisingly delicious. The texture of the chives and the flavor of the sesame added a unique twist to the eel. - Tomato puree: An elegant palate cleanser that impressed with its clean and sweet flavor of tomato combined with clam broth. - Kagoshima eggplant, pike conger eel broth: The depth of flavor in the pike conger eel broth was astounding. The perfectly crispy fried eggplant paired with it created a memorable experience. - Soft-shelled turtle grilled: A dish featuring soft-shelled turtle with a sweet soy sauce glaze. The richness of the turtle's fat was exceptional, and the timing of its serving was perfect. - Meal 1: Black abalone risotto with liver sauce. A meticulously cooked risotto with a simple yet shining combination of rice, abalone, and broth, showcasing Chef Muroi's technique and sense of taste. - Meal 2: Freshly cooked rice with kimeshirasu, ayu simmered in plum, and grated bonito flakes. A comforting meal enjoyed with a side of rice and various toppings, creating a blissful dining experience. - Dessert: Milk ice cream with black honey and seaweed salt. A rich yet light dessert that was so delicious, I wanted seconds. Chef Muroi kindly offered a refill, showcasing new flavors and satisfaction in every aspect. The exceptional taste and seamless service make Michelin recognition seem within reach. Looking forward to my next reservation at this outstanding restaurant.
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外食する蔵
5.00
The food was amazing. Surprisingly delicious. Incredibly tasty, especially the soup was truly divine. I was able to make a reservation now, but I bet in six months there will be a one-year waiting list...
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JoeColombia
4.30
I was invited by a business partner to visit this newly opened restaurant two months ago. The head chef, Mr. Muroi, who trained at the famous Yamazaki, was very friendly and welcoming. The restaurant had a clean and fresh interior with a beautiful counter and spacious seating. The course menu consisted of 7 dishes, palate cleanser, a rice dish, dessert, and was truly outstanding. Each dish was just right - not too overwhelming, not too light. It's the kind of place you would want to become a regular at. The dishes I enjoyed included: Jellied soup with soft-shelled turtle dashi, sea urchin, and white yam stem; Steamed white tilefish with caviar, new ginkgo nuts; Red gurnard and tea bean tofu soup; Kombu-cured lobster; Eel with yellow chives; Tomato grated soup with clam broth; Eggplant with conger eel broth; Grilled soft-shelled turtle; Rice with black abalone; Rice and accompaniments with homemade ice cream and black honey. The use of dashi in each dish was meticulous, bringing out the umami of the ingredients. The flavors were well-balanced and the dishes were easy to enjoy. The hospitality of Mr. Muroi and the cozy atmosphere added to the overall experience. It was a delicious and comforting meal. Thank you for the wonderful meal!
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ぺぴどん
4.60
First visit to Wappo Muroi in July 2023. Muroi-san, the son of the original Ginza Wappo Muroi, trained at his family's restaurant, Ryugin, and with Yamazaki-san. In June 2023, he took over his father's Wappo Muroi name and opened a new location in Nishi-Azabu. The atmosphere is serene and elegant, with a cozy 8-seat counter. Muroi-san and two other staff members create a warm and inviting ambiance. The dishes are beautifully presented, with clear and honest flavors. The structure of the courses reminds me of Yamazaki-san's style, but Muroi-san's personal touch shines through, showing his vision for Wappo Muroi. I look forward to seeing how the restaurant evolves in the future. I highly recommend a visit. - Price: Approximately 40,000 yen - Duration: About 3 hours - Ratings for dishes: (ratings out of 5 stars) - Abalone: ★★ - Nisebana: ★★★★★ - Soup with natural shrimp: ★★★ - Grilled beltfish: ★★★★ - Tomato dish: ★★★ - Grilled eel (shirayaki): ★★★★ - Grilled eel with sauce (tareyaki): ★★ - Kamonasu eggplant: ★★★ - Rice dish 1 (corn rice): ★★★ - Rice dish 2 (white rice): ★★★ - Dessert: ★★★
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レビューメーカー
3.80
The pricing is high, but some of the ingredients were higher quality than expected. However, there were many dishes that seemed lacking in handling. Dishes like eel were rare and from special areas, so it's understandable that those unfamiliar with reviewing might not know how to handle them. What surprised me more was the low level of the reviewers. Being a chef is not an easy job, but there are many customers with unrefined taste. It seems that many people choose the easier path of boasting about visiting difficult-to-reserve restaurants where low-level customers gather, rather than following experienced reviewers and truly learning about food.
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masaya_japan
4.50
Mr. Muroi, who has become independent from Mr. Yamazaki. As soon as the opening was decided, I was contacted and had the place to ourselves this time. The interior was designed by the same designer as Yamazaki, and the atmosphere was great. Mr. Muroi's smile was refreshing too! As for the most important part, the food was... delicious! Everything was delicious!! There were even some delicate flavors, and it was hard to believe that they had just become independent. The food was served promptly without any waiting, and we were able to enjoy our meal comfortably! I'm looking forward to the next visit. *I drink quite a bit, so the price range was higher for me.
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餃子おばさん
5.00
Congratulations on the opening of Nogizaka [Kappo Muroi] ✨ Abalone, liver, junmai ❤️ Saltwater sea urchin simmered ❤️ Kinmedai, swordfish grilled with straw ❤️ Shrimp shinjo ❤️ Delicious! Natural eel ❤️ Can't resist the taste of wood buds! Corn rice ❤️ The ultimate accompaniment to silver shari rice ❤️ Thank you for preparing everything from start to finish!! It was incredibly delicious ✨✨✨
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33-33-33
4.80
I visited shortly after the opening. The owner has amazing DNA. The previous owner was also there that day. The attention to detail, hospitality, and care are wonderful. The food is also incredibly delicious. Looking forward to my next visit.
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kotaro1979
4.00
The atmosphere, taste, and course at the restaurant were all great! The ingredients were good, but what stood out was the meticulous work by Chef Yamazaki. I liked the variety in flavors and temperatures in the course that kept it from being monotonous. The variety of rice was also interesting. I was very late this time due to a business trip, so I want to go again and give a proper evaluation.
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yoshimurakei
4.40
I visited "Wappo Roomi" located a 9-minute walk from Omotesando Station (10 minutes from Nogizaka Station). This Japanese restaurant opened at the end of June and is located in Nishi-Azabu, closer to Omotesando. To get there, you can exit from A5 at Omotesando Station, pass by Nezu Museum, and head down the northern slope towards Nishi-Azabu. Nearby, you can find other high-end gourmet restaurants like "Sushi Sho," "Le Api Osteria," and "es." The head chef is Goh Muroi, who has worked at Michelin three-starred "Ryugin," the also three-starred "Kyokaiseki Yoshizumi," and the popular Japanese restaurant "Yamazaki" in Nishi-Azabu. Notably, his father ran the original "Wappo Roomi" in Shinjuku and Ginza for many years, earning Michelin stars, especially known for his specialty of wild mushroom dishes he personally picked from the mountains. Goh Muroi, his son, has inherited this legacy and various culinary skills, bringing them to the new location in Nishi-Azabu with "Wappo Roomi." The restaurant has a calm Japanese-style interior with 8 counter seats. The fresh scent of hinoki wood fills the air, creating a serene atmosphere. The only option for dining is an omakase course priced at ¥39,600 (including tax). Here is what I had and my impressions from that day: - Abalone, winter melon, and seaweed vinegar dish - Hokkaido Yoichi saltwater sea urchin - Half-cooked prawn, potato, freshly shaved dashi broth - Grilled golden eye snapper with tomato and mustard miso - Natural eel from Nagasaki Omura Bay - Deep-fried Kamo eggplant with snapping turtle sauce - Rice with sweetcorn (Amagam Musume), beef shabu-shabu, Kimishirazu rice from Ise Jingu shrine, raw mullet roe with egg yolk, sweetfish with plum and grated yam - Yogurt ice cream - Jasmine tea These modern yet traditional Japanese dishes were impressive, especially the abalone vinegar dish, the prawn and dashi broth, and the delicious grilled eel. The hospitality of the chef and staff was exceptional, making me look forward to returning. Another restaurant to add to the list of places to visit! Thank you for the wonderful meal!
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♡akn♡
4.20
When I went to Yamazaki-san before, I heard about Muroi-san's independence and it piqued my interest. Luckily, a friend managed to make a reservation and invited me. We toasted with beer. Normally I would drink sake, but it was so hot outside that I wanted something fizzy. For the first dish, steamed abalone, potato stems, and junmai. The jelly had a sharp vinegar taste that paired well with the abalone liver. Okay, time for some sake. Next up was Kitayuki. The second dish was sea urchin with simmered vinegar and yuzu scent. The sweetness of the sea urchin was delicious. The next sake was Hakuraku. The third dish was a half-cooked shrimp soup that was incredibly sweet. The shrimp tempura added a summer touch. The broth was on the sweeter side. Next sake was Nichinichi. Delicious as always. The fourth dish was comparison between straw-grilled and grilled beltfish. Wasabi and sudachi were optional. The back was firm, while the front was fluffy. Next sake was Shikibu. Consistently delicious. The fifth dish was straw-grilled kinmedai with tomato and spicy vinegar miso. Next sake was Noguchi Naohiko Research Institute. A refreshing blue bottle perfect for summer. The sixth dish was Nagasaki-style eel with sesame cucumber. Surprisingly, it was a combination of eel and zaku. The pace of the sake was off. Kappa, a special junmai sake, super dry. Next, Takasago, junmai daiginjo. The seventh dish was Kamo eggplant fried with rice flour. It was deliciously crispy. Next sake was Sawaya Matsumoto Ultra. It felt like it had been a while since I had Sawaya Matsumoto. The finale was corn rice cooked in a pot. The vibrant yellow and the green of the pot contrasted beautifully. A summer feast. Still drinking. Finale, Shibaharu. Accompanied by rice, there was meat with karasumi (egg yolk sauce), simmered sweetfish, grated yam with bonito flakes, and more. They recommended both rice and sake. And I ended up asking for sake again. Karaho. For dessert, there was delicious smooth ice cream. I also asked for some rare sake from Yamazaki and ended up drinking quite a bit (laughs). It was fun!
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kina-waka
4.00
Opened at the end of June, the Japanese restaurant "Kappo Muroi" is a cozy place with attentive service and delicious dishes. Looking forward to trying their autumn menu. Located in Nishi-Azabu. #Foodie #JapaneseCuisine #Gourmet #MinatoWard #KappoStyle #FineDining
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foodie_m.c
4.90
[Tokyo Gourmet 2023] Nishi-Azabu "Kappo Muroi" Japanese cuisine. Newly opened at the end of June. Muroi, who trained regularly at Nishi-Azabu's "Yamasaki" and became friends with the head chef, finally opened "Kappo Muroi" and held a private party. For the time being, they will operate with 6 people per rotation. The food was delicious as expected. The "Niebana" dish, a favorite at Yamasaki, featured Hokkaido Yoichi saltwater sea urchin this time, and the deliciousness was perfectly maintained. The straw-grilled golden eye snapper and natural eel were exquisite. The finale of corn rice was incredibly delicious!! And for the second finale, there was a luxurious spread of shabu-shabu, clay pot rice, fresh karasumi, yellow miso sauce, ayu fish with plum, grated yam, satisfying both the stomach and the heart. Thank you, Head Chef Muroi. Good luck with this new venture.
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Guy.6
4.50
I visited the newly opened restaurant called Muroi, which is independent from Nishiazabu Yamazaki. Surprisingly, the head chef is the son of the chef at the famous Ginza restaurant Muroi. The cuisine here is not focused on mushrooms like shiitake, but rather uses seasonal ingredients with meticulous seasoning. The owner's hospitality and atmosphere are also excellent, making this place likely to become popular. Looking forward to visiting Muroi again in the fall.
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ビールが主役
4.80
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99sa10
3.70
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