A hidden gem that only accepts reservations from regular customers. The portions are huge and the dishes are intricate, paired with a great selection of sake. The appetizers are beautifully presented, with high-quality ingredients like scallops, ikura, karasumi, and eel. The soup features crab and matsutake mushrooms. The sashimi includes tuna and abalone. The fried horse mackerel, grilled salmon, and duck liver gratin are delicious. The turtle soup, braised beef, and taro are also highlights. The timing of the meal is perfect, leaving you satisfied. Takeout and dessert are available, and even a rice ball with sea bream for a souvenir. The prices are very reasonable, around 11,000 to 14,000 yen. It's no wonder reservations are hard to come by.

I was invited to the long-awaited SAGYAN restaurant. Every dish I tried was incredibly delicious. I can't pick a favorite because they were all so good. I can't even explain how good they were. Even the lemon sour with a whole lemon was delicious. The hospitality was amazing. I feel like I'm falling in love. I would love to go back to this restaurant if I get invited again. It's a place I would make a reservation for myself if I could.

Once again, I was invited by Mr. Igarashi and had the pleasure of visiting Mr. Saga's restaurant! I was thrilled! As it was the middle of summer, the menu featured summer dishes. The first course was a visually refreshing and delightful assortment of appetizers. ★Assorted Appetizers (Simmered conger eel in soup, cold jade eggplant dish with dried scallops and dried shrimp, marinated sandfish, pickled cucumbers, grapes, cream cheese wrapped in soy sauce-marinated ham, white melon, shrimp shinjo tofu roll) ★Soup (Sweetfish and somen noodle roll, edamame tofu) ★Mini Seafood Bowl ★Fish (Crab cream croquette, salt-grilled beltfish with steamed egg custard, bacon-wrapped blowfish in bouillabaisse style) ★Meat (Grilled Tokyo X peppers and green peppers with red chili sauce, vegetable ohitashi with red konjac rice flour crepe roll) ★Sesame Tofu ★Rice (Grilled domestic eel and edamame rice in lettuce wrap, cold salmon tea pickles) ★Dessert. Just the fish dishes alone were filling, but everything was so delicious that I couldn't resist eating it all. The standout this time was unexpectedly the famous sesame tofu! Served in a winter melon bowl, the winter melon itself was unbelievably tasty! Despite being full, I couldn't stop eating it and finished every last bit. I took the eel rice and dessert to go, received onigiri as a souvenir, paired all the meals with sake and enjoyed a fulfilling meal, resulting in a total of 11,300 yen per person. Is this place heaven? It was truly amazing. I hope to visit again when the seasons change... (Although I am completely reliant on others for this... tears)

This day we sat at a 5-seat counter. There were also 8 private rooms available, which could be divided into two. Two brothers were running the show that day. The younger brother came up with the dishes, while the older brother did the cooking. It's hard to believe the quality and variety of dishes they served. They put a lot of effort into the presentation and preparation, even though the ingredients weren't particularly expensive. They must have worked together to prepare everything. They also packed up leftovers for us to take home. The dessert selection was impressive too, with 5 different options including warabi mochi, cream sandwich, matcha pudding, melon sherbet, and orange jelly. The level of hospitality and effort put into the food was truly admirable.

It was quite a long time since I last visited Saya-san. This was maybe the second time we reserved a table for four people. During my visit in the latter half of July, the appetizer was a set of five colored strips representing a wish for good health. We started with beer and then switched to sake. The fish dishes were particularly impressive this time, with two dishes featuring the same fish prepared in different ways on the same plate. We enjoyed dishes like corn rice and chilled Chinese noodles that were perfect for summer. The cooked rice and dessert were delicious the next day when shared with my family.

I visited a highly regarded restaurant in Tokyo, which is one of the top 100 Japanese restaurants in Japan with a rating of 3.90 on Tabelog. The location is quite far from Akasaka Mitsuke station, with a wooden sign at the entrance as a landmark. This restaurant is known for being difficult to make reservations at, but I was lucky to be invited as a last-minute replacement. The dishes included a variety of appetizers, sashimi, grilled dishes, soup, rice, and dessert, all at a surprisingly reasonable price. The quality and quantity of the food definitely lived up to the hype, making it a truly impressive and satisfying dining experience.

I was finally able to go to the restaurant with the help of a regular customer's reservation! I was moved!! I sat at the counter seat with a great sense of presence! First, I had an appetizer, which I was looking forward to! It was themed after Tanabata (Star Festival) as it was visited in the first half of July. From the top, there was Kiss and spicy miso, chilled yuba on a golden fan, shrimp shinjo, one-bite egg sandwich, conger eel and burdock roll. On the right side, there was chilled simmered dish, duck roast with seaweed. The first dish was so impressive! Each dish was so elaborate and well-crafted! The second dish was in a hydrangea-patterned bowl with hairy crab and red snow crab shinjo. It was so luxurious! Below, there was egg tofu cooked in dashi with the aroma of green yuzu. The third dish was sashimi with Kaga thick cucumber, flounder, striped jack, sweet shrimp, bonito, and scallop. It was served with grated daikon and ponzu sauce, yolk soy sauce, salt. The fourth dish had three kinds of fish - grilled mackerel, aurora salmon potato croquette, ayu sweetfish spring roll. And there were more dishes in the glass below! The fifth dish was miso hotpot with red konnyaku, kabuse eggplant, and tender beef tail. It was so rich and flavorful! The sixth dish was the famous sesame tofu, served with homemade karasumi (bottarga) and chicken broth grated daikon. And the finale! Corn rice and chilled Chinese noodles! The dessert was so amazing with five items - grapefruit sorbet, peach sorbet, coffee jelly, sweet potato and sweet potato, vanilla ice cream. The meal was so satisfying, with a variety of dishes and desserts! I also had Yamamoto Yukino Bijin Tenmei Hokushinryu Fumotoi sake. The lemon sour had a whole lemon in it, and you could adjust the carbonation yourself. I was completely satisfied with the food and drinks!

A secluded creative Japanese cuisine restaurant nestled in a residential area near Akasaka Mitsuke. The restaurant does not accept new reservations and can only be visited through referrals. I was grateful to be invited to a private room rental event, marking my 5th visit. After completing all seasons in the past 4 visits, I returned for the first time in a while in early summer. - Charles Lehambre Champagne Brut for a toast. They offer bottles at a very reasonable price. - Appetizers: A meticulously prepared assortment of dishes including marinated bonito with egg vinegar, egg tofu made with chicken and egg soup, corn bavarois with edamame and Akita junmai, and more. - Fumotoi (Fumotoi) Natsu Junmai Ginjo sake. - Soup: A delicate soup with sliced conger eel and yuba, and a refreshing broth with assorted sashimi. - Main course: Fried and grilled dishes featuring ayu fish fry, shrimp mayo, and swordfish with miso sauce, showcasing a blend of Western and Japanese flavors. - Shitaizumi Junmai Ginjo Karakuchi sake. - Side dishes: Fried sesame tofu, two types of asparagus dishes, and a special sesame tofu with asparagus puree. - Rice dishes: Tomato-stuffed rice with clams and bacon, Inaniwa udon in broth, and fried white onions with mozzarella cheese. - Desserts: A selection of heavy and rich sweets including grapefruit jelly, gold kiwi sherbet, mango rare cheesecake, custard apple pie, and edamame Mont Blanc daifuku. Each dish was meticulously prepared and presented, showcasing a blend of traditional and innovative flavors. The meal was a delightful experience, perfect for the onset of early summer.

The use of seasonal ingredients, as well as the attention to detail in the presentation, dishes, garnishes, and arrangement, really brings out the seasonal atmosphere in a fantastic way. I won't go into detail as everyone has already explained the dishes thoroughly, but one dish that really impressed me was the fried young ayu. The crispy outer part of the French bread was crushed and used as coating for frying, which must have taken a lot of effort. Then, the second surprise was when it was wrapped in a crepe to eat. The ayu's saltiness complemented the crepe nicely, giving a similar sensation to an Italian piadina wrap. The Tokyo X-shoulder loin had a rich flavor and a tender texture. And to have it with a soup made from soft-shelled turtle broth was just luxurious. There were many other amazing dishes, but as expected, I couldn't finish everything and ended up taking some home. Considering the high-quality ingredients and effort put into the dishes, the bill was surprisingly only 1.1 million yen. I'm always amazed by this restaurant.

After more than 3 years, I was able to revisit Saga-san thanks to Mr. Igarashi's invitation! I was extremely happy because I really wanted to go back. The meal was amazing and I indulged in a variety of dishes along with sake. Towards the end, I was too full to continue. The leftovers of the rice dish and desserts can be taken home, so even those with a small appetite can enjoy. The dishes allowed me to feel the lingering of spring, making it a wonderful experience. And at 11,600 yen per person for all that food and drinks, the cost performance is beyond excellent. As always, it was fantastic. I want to go back again, but who knows when that will be... Anyway, it's an amazing restaurant!

In April, "Sa Gyō" is in full spring bloom. I felt the spring with the kerria and enkianthus in the eight-course meal. I was even impressed that I could eat the oyster fry, which I thought I didn't like! I enjoyed the seasonal dishes with generous portions. Sa Gyō always entertains me. I have to keep up with the friend who invites me in the future! LOL #Tokyo #TokyoGourmet #TOKYO #Akasaka #SaGyō

Revisited after about 2 years!! Unfortunately, I can only go if someone invites me because there are no more reservations available... I am grateful to my friends who invite me. Once again, the course was amazing and the souvenir was luxurious (lol) ~Course Contents~ ◆Appetizers - Soft-boiled egg with ikura sauce - Cucumber with kombu - Anago, smoked salmon, and grated yam simmered in cherry blossom - Mentaiko rolled omelet - Iburi gakko and cream cheese wrapped in prosciutto - Wakasagi - Chakin sushi - Firefly squid with vinegar miso - Mozuku vinegar ◆Soup - Egg tofu, clam shinjo, mountain vegetables ◆Sashimi - Sweet shrimp, spring yellowtail, tuna Served with ponzu, egg yolk soy sauce, and anchovy soy sauce. ◆Fish - Shrimp shumai - Pork from Tokyo X, cherry blossom steamed with domyoji rice - Grilled sea bream with white tofu roll ◆Meat - Japanese-style meat and potatoes → Beef stew Pour vegetable suri-nagashi over it to turn it into beef stew. It is cooked only with the moisture of the vegetables, so it is full of sweetness and umami. ◆Special dish - Spring roll with soup of soft-shelled turtle - Sesame tofu with soft-shelled turtle extract - Water dumpling soup ◆Finale - Nameko and kaki tamanyu noodles ◆Dessert - Matcha pudding - Crepe - Sesame dumplings - Mandarin orange jelly - Sorbet ◆Souvenir - Sea bream rice bento with Hiroshima salmon The course content is too amazing Σ( ˙꒳​˙ ) As I thought last time, how do they make a profit with this content at this price... After enjoying sweet potato soda, we all had sake omakase. All of this for only 11,000 yen per person!!! Why!!! (lol) I am always impressed ♡ I wonder if I will be invited again... Thank you for the feast ♩⋆┈┈┈┈┈┈┈┈┈┈┈┈┈┈┈┈⋆ Instagram ▶@_34_mh Cheers⸝⋆︎ Posting gourmet content around Tokyo✍︎ I appreciate your follow and like ♡⋆┈┈┈┈┈┈┈┈┈┈┈┈┈┈┈┈⋆

Currently, this place operates on a membership system. I was invited by a friend who had a slot available, so I adjusted my schedule and was able to visit. The dishes I received were as follows: - Appetizers: Radish lanterns, half-cooked egg with salmon roe sauce, cherry blossom dumplings, smoked salmon and wheat gluten roll, simmered burdock, mentaiko rolled omelette, cream cheese wrapped in ham, taro and crab croquette, hina-maki sushi, firefly squid with vinegar miso, and mozuku seaweed with vinegar. - Soup: Clam soup with a gentle and delicious broth. - Sashimi: Sweet shrimp, fatty tuna belly, and special anchovy sauce. - Simmered dish: Black wagyu beef shin meat in a meat and potato sauce that turns into beef stew when mixed. - Steamed dish: Shrimp shumai and sea bream-shaped dish that can only be used in March, with a whole shrimp inside. - Fried dish: Sesame tofu tempura, signature menu item from the founding days, and turtle-themed dishes such as spring rolls, soup with turtle extract, and turtle water dumplings. - Finale: Noodle soup with egg and white fish, and rice dish in a luxurious bento box for takeout. - Dessert: Blood orange jelly, sesame dumplings, banana roll, matcha blancmange, apple sherbet, and rice balls as souvenirs. The restaurant is a hidden gem in Akasaka with a charming entrance and a cozy interior. The dishes are seasonal and creatively presented, with a touch of humor and sophistication. The variety of flavors was enjoyable, and I left feeling full and satisfied. The value for the amount of food and drinks received was exceptional, and I would love to revisit if given the opportunity. Thank you for the wonderful meal!

Innovative dishes using seasonal ingredients, creatively presented. The presentation is exciting, with attention to detail in the serving dishes and bold yet delicate plating. The meal includes a thoughtful souvenir, providing a complete dining experience. Notable dishes include a sakura-adorned appetizer platter and a surprising shrimp shumai. The shrimp is wrapped in pork from a special breed and topped with chopped shumai skin before steaming. The beef stew-like nikujaga is also full of originality, served with a miso and tomato-flavored vegetable puree. The bento box provided a satisfying lunch the next day, but the eagerly anticipated take-home sweets were gone without a trace the following day.

I was able to visit this restaurant again from January this year! Among my foodie friends, this place is considered the top choice for making reservations. No matter how many times I visit, I am always satisfied. This family-run restaurant puts in a lot of effort in sourcing ingredients, minimizing food waste, and providing such elegant dishes at such a reasonable price. I have nothing but respect for their hard work and dedication. I am grateful for their efforts and would love to visit this place every month if possible!

A hidden Japanese creative cuisine restaurant nestled in a residential area near Akasaka Mitsuke. The restaurant does not accept new reservations and can only be visited by invitation. Gratefully accepting an invitation for the fourth visit, this time in the winter season. The group of eight gathered for a private room reservation and the winter feast began. - Pol Géssé Brut Champagne: A toast with champagne to start the evening. The restaurant offers champagne bottles at reasonable prices. - Appetizer: A winter-themed assortment of dishes. A variety of dishes presented on cypress leaves with snow-like decorations. Includes ankimo simmered in soy sauce, vinegared miso with naruto seaweed, pickled red and white vegetables with cured mackerel, rice with matsutake mushrooms and chestnuts, salmon roe and scallop salad, homemade eel kamaboko, kwai soup, Dutch-cooked taro, and more. - Sake: Various sake selections served throughout the meal. - Soup: Red snow crab steamed with lotus root, egg tofu with lily bulbs, and other delicacies served in a New Year's-themed presentation. - Sashimi: Tuna, flounder, and yellowtail sashimi served with various seasonings for a customizable experience. - Grilled and Fried Dishes: Cod marinated in sake lees, cod gratin with whole Chinese cabbage, and fried cod milt with nori and shiso leaves. - Sake: More sake selections to accompany the meal. - Main Course: Stuffed bell peppers with minced chicken, and minced meat cutlet served with tartar sauce. - Appetizer: Sesame tofu served with oyster sauce and kelp, a signature dish of the restaurant. - Rice Dish: Risotto made with Japonica rice and topped with roasted red shrimp, fried fugu, and steamed abalone. - Soup: A one-bite ramen made with clams, chicken, and mackerel broth. - Dessert: Orange-flavored sweet dish to end the meal. The winter-themed dishes were enjoyed in a private setting, completing the experience of visiting the restaurant in all seasons.

The brother's synchronized breathing, the overwhelming amount of food, and the surprising bill... it was all so wonderful♪♪ Grilled freshwater eel, pressed sushi with smoked trout, fried dumplings, simmered chestnuts, bonito and red shrimp with sesame dressing, quail yolk with scallop paste and shiitake mushrooms, octopus from Akashi, tofu and shrimp soup, abalone with jade eggplant and egg yolk soy sauce, assorted sashimi of tuna, fatty tuna, sea bream, and striped jack, simmered green onions in ponzu vinegar, foie gras gratin from Ibaraki, Aurora salmon from Hokkaido, grilled mackerel with pickled daikon and tartar sauce, Japanese-style pot-au-feu, beef shank and root vegetable soup, sesame tofu and turnip steamed turtle meat with chestnuts and ginkgo nuts, rice with Pacific saury, miso soup, black sesame kinako mochi, grapefruit jelly, persimmon sherbet, fruit dog bread.

I visited the exclusive restaurant "Sagyo" in Akasaka. The restaurant has moved from Roppongi to Akasaka. The interior has counter seats and private rooms, and today I enjoyed the meal in a private room. The only option available is the chef's special course. Here are the dishes I had today: - Karasumi sushi - Scallop and shiitake mushroom tempura - Shrimp dumplings with minced shrimp - Bonito and red shrimp with sesame dressing, quail egg - Chestnut simmered in astringent skin and Otokotachi natto - Gizzard shad and mizuna with salmon roe - Sea pineapple, octopus, and pregnant kelp - Hairy crab, red snow crab, manjo, egg tofu, matsutake mushroom soup - Steamed abalone sashimi, jade eggplant and abalone liver, yolk soy sauce - Tuna, medium-fatty tuna, sea bream, striped jack sashimi, simmered gelatin, green onion ponzu - Deep-fried horse mackerel, Iburi Gakko tartar sauce - Aurora salmon chan-chan-yaki, miso yuzu sauce - Tofu gratin with dobu-jiru - Japanese-style pot-au-feu, Omi beef shank, root vegetables and softshell turtle soup, sauce emulsified with three kinds of miso and grape seed oil - Sesame tofu and turnip steamed, chrysanthemum bean paste, softshell turtle meat - Black sesame kin-tsuba, grapefruit jelly, persimmon sherbet, fruit dog bread The restaurant is run by a family, so they can provide meals at a low cost. It's amazing to find such affordable prices in Akasaka. The chef's spirit of service and the delicious dishes made with care were truly impressive. All the dishes are handmade with no additives, showcasing the chef's dedication to quality and the ability to enjoy the changing seasons through delicate flavors. If given the chance, I would love to visit again. Thank you for the wonderful meal.

Visited Saka-san for my birthday celebration in September. We had a private room in the back. The theme was autumn harvest. We started with sharing a bottle of champagne for a toast, then moved on to the usual flow of sake. The standout dish was a stone-grilled bibimbap-style Japanese mixed rice. The dessert was so good that we took two home and enjoyed them the next day. The menu included various dishes like grilled eggplant, half-cooked egg, red abalone, and fried water eggplant. We also had sushi, grilled fish, and a variety of soups. The meal ended with jelly, pear sorbet, sweet potato Mont Blanc, butter dorayaki, and hojicha pudding.

It's been a while since I visited. The dishes in September were very impressive, designed to resemble moon-viewing. I was delighted to try dishes with conger eel and seasonal treats like matsutake mushrooms. I was surprised to see a bibimbap dish served with an egg representing the full moon. The presentation of the dishes was creative and full of seasonal vibes, making it very enjoyable. Even though the day I visited was still hot, I felt the arrival of autumn. I also enjoyed the delicious sake from Yamagata. There were so many dishes that I couldn't finish, so I took home most of the rice dishes and desserts. Thank you as always. For reference, here is a list of some of the dishes served (with some parts missing): taro leaves with water eggplant, corn tempura with cream cheese, chestnut simmered in astringent skin, sardine liver pate with sudachi, kombu with okra and ikura, crab paste fried with edamame, bonito sashimi with seaweed, etc.