In March, I visited Chef Kuroda's new restaurant, which opened in Nishi-Azabu on May 10, 2022. Chef Kuroda trained in Italy after working at "PONTEVECCHIO" in Osaka. He then served as a sous chef at the three-star restaurant "Maaemo" in Oslo. Upon returning to Japan, he was the owner chef at "caveman" in Nihonbashi Komachimachi before opening this new restaurant in Nishi-Azabu. The restaurant is a lovely place renovated from a house, with a white-based interior. The first floor has a counter, and the second floor will eventually have private rooms. Lunch (6,000 yen + tax and service charge) starts at 12:00 pm, and dinner (12,000 yen + tax and service charge) starts at 6:00 pm. Reservations are made through TableCheck (details can be found on the restaurant's Instagram). Dishes received: - Watermelon juice - Bonito dashi - Junmai sake - Wonton wrapped with taro and avocado - Tart of melon, squid, and bottarga - Ravioli of burrata and zucchini - Eel cooked with red wine and anise - Amadai with white miso and bamboo shoots - Beef tongue - Pound cake with banana and hay ice cream - Cannoli with American cherries Among these, my top three were eel, amadai, and beef tongue. The dashi of the amadai with white miso was particularly delicious. It was a unique and enjoyable experience with Chef Kuroda's cuisine. Money spent: 17,700 yen Rating: 4 points 5 points: Definitely want to visit again! 4 points: Would revisit if given the chance. 3 points: Would consider revisiting. 2 points: Once is enough. 1 point: Not worth a visit.

I went for the first time on September 2, 2023 (Saturday). There were various reviews I saw beforehand, but it was truly a wonderful restaurant that I could appreciate from the bottom of my heart when I actually went. I entered the restaurant before 7:00 PM and before I knew it, it was 10:00 PM. I was able to spend a blissful time in the blink of an eye. Sitting around a large stone table in a calm space valued with white, the pleasant music playing in consideration of the privacy of the conversations between the people I went with was nice, and the selection of music was wonderful. The time spent at the restaurant, including the food, the atmosphere, and the music, was a fantastic experience. The taste of the first dish, the boudin noir, was so delicate and delicious, and my excitement grew with each subsequent dish. Each dish was a single plate, but each bite offered a different flavor to enjoy, like a magician. The combinations of ingredients that I couldn't have imagined, the delicate and careful seasoning, and the harmony between the ingredients were superb. I thought the way they coordinated the acidity in the flavors was like contemporary art. It was something that couldn't be imitated, something that couldn't be conceived, incredibly delicious, enjoyable in terms of texture and seasonality, with wonderful choice of dishes to enjoy in the space. Even though it was my first time, I became a big fan. Personally, I love the swordfish and pasta. The staff's professionalism was very high, and the enjoyable time I had was also thanks to the thoughtfulness of the staff. I want to visit each season to enjoy the seasonal ingredients and dishes. It was an eye-opening restaurant. Although my culinary experiences and experiences are not significant, having had various delicious experiences, including overseas, I have never had such an exciting and enjoyable time.

I wanted to try some of the innovative dishes that are currently trending, so I decided to visit this restaurant. The menu was simple, with only the names of the ingredients listed, so I was excited and nervous not knowing what to expect. But when I took my first bite of the appetizer, I was amazed. The flavors were not as eccentric as I had imagined, but they harmonized perfectly on the plate, resulting in a delicious dish. Everything exceeded my expectations and provided a surprising and enjoyable experience. It was truly entertaining. The 3 hours flew by quickly. I am truly grateful to Chef Kuroda for providing me with such an experience. The staff were also very friendly, and I felt like I was invited to Chef Kuroda's home, just as the concept of the restaurant suggests. I definitely want to revisit seasonally. This is a special place for me!

Visited in early August 2023. A trendy acquaintance recommended a private house in Nishi-Azabu. The house is marked by white walls, doors, and illusionary logo signage. Inside the store, round-edged white stone tables are integrated with the house space. The menu consists of 9 dishes starting at once, with a unique pairing of Japanese, Western, and Chinese liqueurs, herbs, and more to complement each dish. The menu sheet only has one word written, inviting you to enjoy the experience of eating more than imagining. On this day, the menu included Bhutan Noir, Melon, Corn, Scallop, Cutlassfish, Joushu beef, Pasta, Mitsumame, Pineapple. Even though I usually don't like Bhutan Noir, the dish was like a pierogi, easy to eat without any unique taste. The main Joushu beef came with rice like a steak bowl, leading to the pasta as a dessert invitation. The pineapple dessert was accompanied by panna cotta with the umami of lactic acid bacteria, and roasted buckwheat seeds, showing attention to detail in the dishes. Not only the food but also the interior is worth seeing. The classic and modern design incorporating Japanese and Western elements throughout the first and second floors of the private house was a food presentation by owner chef Kuroda.

In Nishi-Azabu, there is a stylish restaurant that has been renovated from a house. The first floor has a white, curved interior with amazing use of lighting that is absolutely charming. The second floor retains the old Japanese house feel, also a lovely space. The view of the first floor from the second floor is also wonderful. The private room space on the second floor was supposed to be closed for a while, and we were told we were the last customers. The dinner course is ¥12,000 + tax per person. Pairing is an additional ¥8,000. The menu includes: - Kinkan (kumquat) - Cherry salmon / Caviar / Salt-roasted beets / Cream - White kidney beans / Various vegetables - Oyster gratin - Mackerel - Wild boar hot pot - Thai-style pasta - Strawberry panna cotta - Amber sugar

The moment I entered ACHOUSE, I was impressed by the pure white, sophisticated interior. The menu only lists the names of the ingredients, like "chestnut" with sweet and salty garlic ham, and the acidity and moistness of the "sourdough" also impressed me. The "pork" was cooked slowly on an IH stove. Amazing. #achouse #Nishi-Azabu

The interior is very stylish and the dishes are creatively delicious. The chef calls out to everyone, saying "Next up is..." and provides entertaining explanations. It makes you feel like you want to dress up and go, but also like you want to go in a casual mood. It's like going to a cool senior's home party.

I'm not used to eating innovative dishes, so other than the Poopappon, lamb, and white peach dessert, I couldn't honestly find the food delicious. The interior of the restaurant, which is predominantly white, gives off a clean feeling, but it might be better if the lighting were a bit dimmer. The house/techno music playing at a slightly slow tempo was to my liking, but it might bother some people as it was quite loud. It's not really a place where you can have a leisurely conversation due to the volume. There only seemed to be counter seats, so it's not ideal for groups of three or more. The bathroom decor was lovely, and the soap had a really nice scent. I would want that soap in my own home!

Located along a hidden road in Hiroo, this place was really nice with a white-based color scheme. Personally, I felt more of a Japanese taste here compared to when the chef worked at Kabi, and I really liked it. I would love to go back again on a special occasion.

An absolute cascade of emotions. This restaurant feels like stepping into a foreign land with its culinary entertainment. Every dish is a unique flavor experience, creatively crafted and truly inspiring. It feels like traveling to different countries all at once. The dishes are not only visually stunning but also delicious. The organic wines served here are incredibly tasty, making me want to only drink organic wine in my daily life. The menu changes with the seasons, so I won't go into details, but the creativity and attention to detail in the dishes are enjoyable. I was constantly amazed by the innovative ways of presentation and flavors. I would love to come back here seasonally. The staff provides thorough explanations of the dishes and the service is efficient. I highly recommend AC HOUSE, and I hope more people get to know this sophisticated yet approachable, endlessly charming restaurant!