I couldn't help but be amazed by the plumpness of the scallops in the appetizer. The main dish was a mix of Korean and Taiwanese hot pot, with homemade tofu and cilantro as toppings. I couldn't help but exclaim in delight as I ate the hot pot. The soup of the ramen for the finale was so satisfying. Everything was incredibly delicious. The restaurant can accommodate a minimum of 4 people and a maximum of 22 people. I kept eating and eating. Before I knew it, I felt energized.

Limited to one group per day. Delicious!

Kitchen Club Ada is a hidden restaurant located in a basement of a building towards Akasaka Elementary School. With only one reservation available per day, the restaurant exudes a European elegance with furniture and a piano. The menu consists of a Korean and Taiwanese hybrid stone pot course. Starting with a beer and carpaccio appetizer, featuring delicious firefly squid. The main course is the stone pot, prepared by the female owner. Two types of sauce are served - a sukiyaki-style sauce with raw egg and fermented tofu, and a ponzu-based negi-dare. The aroma of the pork belly cooking in sesame oil is enticing. Pork belly, beef, and crab claws are savored with the sauces. The meat is enjoyed with the raw egg, while the vegetables and seafood are best with the negi-dare. The meal concludes with a ramen in a flavorful broth. Although pricey, this restaurant is perfect for business dinners or special occasions.

It seems that this dish originated in Korea and made its way to Japan via Taiwan. It is a dish where meat and fish are boiled in a pot carved out of obsidian-like stone. It is said that eating this dish extends your lifespan by one day each time. The restaurant, like Ishikawa, only serves one group of customers per day. This may cater to those who have needs for privacy or confidentiality. On the day I went, the group consisted of elderly men, and the conversation revolved around prostate-related illnesses and erectile dysfunction, which made me feel a bit uncomfortable. The meal started with smoked salmon and duck breast appetizers. The stone pot was used to first cook pork belly, then vegetables were added along with pork belly and beef. Crab meat and other ingredients were added one by one. Two sauces were provided - one was an egg sauce mixed with fermented tofu, and the other was a tangy green onion sauce. The meat was to be eaten with the egg sauce, while the vegetables were to be eaten with the green onion sauce. Fermented tofu is a Chinese seasoning similar to Okinawan tofu, which adds depth to the flavor. The variety of vegetables, dumplings, fish balls, tofu, and other ingredients make this dish enjoyable. The meat stays tender due to the far-infrared heat, but cleaning the heavy stone pot can be a hassle. Finally, noodles were served as the last course, but I was too full to consider going to another restaurant, so I headed home.