This was my second visit and I felt that the dishes had been upgraded even more in deliciousness compared to last time! The Japanese influence was stronger, and all the dishes were lovely and refined. The eel was crispy and had a gentle flavor. I am really looking forward to my next visit!!

First, the staff greets you outside the shop and then guides you to the spacious counter inside. The food mainly uses ingredients from Hokkaido. Each dish is substantial and memorable. The use of ingredients is creative and not bound by traditional rules, which was enjoyable. The venison cooked tonkatsu-style was a first for me, but incredibly delicious! It had no gamey taste and was a fantastic dish. The risotto with chicken and mushroom broth topped with tuna was a delightful fusion of Japanese and Western flavors. The dessert was artistic and both visually appealing and delicious. I was impressed by the originality of every dish. The service was attentive, and they explained each dish well. This is definitely a restaurant I would love to visit again.

On the regular holiday, Chef Hasegawa Minoru prepared a miraculous dinner specialty of Kinmedai abalone and oyster risotto ❤️‍ Cold white fish pasta with tartar sauce was amazing, as well as the grilled mackerel with fuki miso and kue dashi sauce. The sweet and sour flavor of the dish was exceptional. Lastly, the strawberry mille-feuille and two other items were incredibly delicious and melted in my mouth. Thank you as always!

Restaurant Name: Hasegawa Minoru Budget: 40,000 yen to 50,000 yen per person Address: 4-5-66 Minamiazabu, Minato-ku, Tokyo I recently visited Hasegawa Minoru, having been to the Lab a few times before. The food at Hasegawa Minoru was truly exceptional, as recommended by food enthusiasts. The beef cutlet and pork roast were particularly outstanding in terms of cooking and seasoning. The oyster pasta dish was also delicious, with the concentrated flavor of the oysters shining through. Overall, while the food was on par with the Lab, there wasn't a significant difference in quality. I also post on Instagram, so I would be grateful if you could follow me there. #Hiroo #French #HasegawaMinoru #HasegawaMinoruLab #InnovativeFusion #HardtoBook #TopNotch #FoodBlogger #FamousRestaurant #HiddenGem #Delicious #HirooGourmet #MinatoGourmet #Foodstagrammer #Like #Foodie #Follow #FoodCrawl #Gourmet #ScheduledPost

The combination of alcohol, meat, and atmosphere was excellent. I was taken to a hard-to-book restaurant by the mentalist DaiGo-san, and it was really delicious. The menu felt like everything was a main dish, and the wine pairing was superb. Being able to enjoy the meal in a private room while watching the cooking scene was great. DaiGo-san and I drank for two consecutive days, and the number of wine bottles we opened was insane.

I received an invitation and went to Hasegawa Minoru's restaurant at the end of this month. It has changed a lot since the open kitchen days, and from next month, Chef Minoru Hasegawa will only be there 1-2 times a week, as the sous chef will take over as head chef. Considering this, it may have been the last time to enjoy Chef Minoru Hasegawa's dishes, which were original and delicious. Thank you for the meal.

☺️☺️Hiroo Hasegawa Minoru Food Log 4.56 SILVER 2019-2021 Price Pairing Included 60,000-70,000 yen "The pinnacle of innovative cuisine☺️" Located a 2-3 minute walk from Hiroo Station near Azumagawa Park next to Burdigala, this restaurant opened in April 2018 and immediately caused a sensation in the Tokyo gourmet scene as a super difficult reservation restaurant with a 3-year wait. Chef Minoru Hasegawa was originally a chef at the Michelin one-star Italian restaurant "Ristorante Kaoru" in Hokkaido. [Atmosphere] There are 1st and 2nd floors, with a counter of about 4 seats on the 2nd floor ☺️ It was a private reservation this day, so we could enjoy it slowly. The sommelier explains the dishes and drinks. [Food] The menu for this visit is listed below -------------------------------------------------- Steamed Matsuba crab / Deep-fried white onions / Prosciutto / Tomato / Deep-fried eggplant / Caesar balsamic vinegar Miyazawa sirloin / Karashi renkon (spicy lotus root) / Fugu shirako (blowfish milt) / Truffle shirako white miso pasta 59.5° / Clams / Yuzu pepper Grilled golden eye snapper scales cooked for 3 hours Red shrimp / Fukui Prefecture Ichihomare rice with kinkan (kumquat) / Kimitsu Mozzarella cheese Wagyu fillet Chinjaorosu Haruka citrus Hokkaido four-star strawberries French-style shortcake, vanilla beans -------------------------------------------------- [Price] The course meal is 30,000 yen, and the wine pairing is 25,000 yen, including tax, a total of 66,550 yen per person, which is quite reasonable. [Reservation] From April, Hasegawa Minoru will operate 2 days a week, and on the other 5 days, sous chef Hiro Tetsuji will take over Hasegawa's original dishes and the business format will change to "Kaoru HIROO." Reservations will be accepted starting on April 20th for OMAKASE at Kaoru HIROO. Overall, the numerous fantastic dishes were impressive ☺️ I would like to visit even after the new business format starting in April. However, it's quite expensive, so it's suitable for special occasions. It was delicious, thank you for the meal ☺️ #Gourmet #TokyoGourmet #HirooGourmet #Foodie #TokyoFoodie #HirooFoodie #Lunch #TokyoLunch #HirooLunch #French #TokyoFrench #HirooFrench #Innovative #MinoruHasegawa #UmeLogTokyo #UmeLogFrench #Follow #FoodiesUnite #GourmetLoversUnite #TokyoGourmetReport

Thank you for viewing! This is Ayapoyo (^_^) I would be happy if you could support me with your likes, follows, and saving of the restaurant! Please take a look at my Instagram as well ★ Hasegawa Minoru, who opened a restaurant from Hokkaido to Tokyo and quickly rose to stardom. The rumors spread, and the restaurant quickly became difficult to reserve. This time, I was able to secure a seat at the 1st floor private room where Chef Hasegawa Minoru operates about 1-2 times a week, and the remaining 5 days, Chef Tsuguhito Tsugumi, the sous chef, operates the 2nd floor counter as "Kaoru". Chef Hasegawa Minoru's innovative cuisine that fuses Japanese and French elements is loved by everyone, especially the specialty dishes such as golden eye snapper and deer cutlet sandwich make you want to eat them over and over again. Personally, I also love the "reinterpretation of sukiyaki" with its well-balanced seasoning. The wine pairings are also fantastic, with sommelier Hanada providing playful service. When the Kongsgaard comes out, your eyes will pop out (lol). Being able to enjoy top wines like Condrieu and Miani by the glass is very satisfying. To top it off, it was a few days after my birthday, and I received a surprise birthday cake from the restaurant (TT) with my real name on it, so I didn't include a photo (lol). I received the best hospitality. I loved Chef Hasegawa Minoru and the staff for being so friendly and making sure I had a great time. Even with reduced operating days, I would love to go back and enjoy Chef Hasegawa's dishes again.

It's been a long time since I last visited this place! It used to be a restaurant with a 3-year waiting list, but now they may not even be taking reservations anymore... I feel like I may never be able to go back again. Went to Hasegawa Minoru @ Hiroo, and savored Chef Hasegawa's dishes with great care. It was a warm time where we all could agree that the food was delicious. The shining pearl-like texture of the kue (I'm so frustrated that it doesn't come across in photos) was an overwhelming experience! Even though I've eaten a lot of fish dishes, I was surprised by a new texture I hadn't experienced before. The carbonara pasta that bursts in your mouth felt like magic, and I really loved the plate with pork, oysters, and rosemary. I could go on and on about all the dishes, but there's no end to it haha. The tea pairing was also a fun experience. I had a thoroughly happy time and will cherish this memory as I go on living. Thank you for the wonderful experience.

[Chawanmushi with Matsuba Crab] This is a chawanmushi made with eggs from Fukaya, Saitama, and gingko nuts from Soja, Gifu. It features the rich flavor of Kyoto's Matsuba crab meat and miso. The luxurious touch of the broth made with duck adds to the overall indulgence. - ROGER COULON SYNODE Champagne: A well-rounded acidity with delicate bubbles for a toast. [Golden Eye Snapper Grilled Scales] This dish involves steaming and resting the fish for 3 hours, separately grilling the skin and flesh, resulting in a tender and moist Odawara golden eye snapper. It is served with Hokkaido herbs, marinated eggplant from Kochi, and Miyazaki tomatoes. The dish is completed with a 25-year-aged balsamic vinegar sauce and tapenade sauce for a blend of sweetness, umami, bitterness, saltiness, and acidity. - Studio di Bianco Borgo del Tiglio: A blend of Sauvignon and Riesling with exceptional complexity and harmony. [Yonezawa Beef and Fugu Shirako] Yonezawa beef fillet cooked slowly at low temperature for 4 hours and grilled over charcoal, paired with fugu Shirako soaked in a white dashi broth to enhance its flavor. The lotus root tempura sauce, mixed with mustard and white miso, is refreshing with ponzu and dashi. The dish is known as "Shirako Ponzu." - Gevrey Chambertin Camille Giroud: Fresh and smooth tannins. [Shirako Pasta] A seasonal specialty dish featuring cod Shirako cooked at 59.5°C, marinated in white dashi, and combined with conger eel and clam broth. The pasta is tossed in a sauce made with yuzu pepper and squeezed sudachi for a consistently delicious taste. - Condrieu Legende Bonnetta Clos De La Bonnette: A perfect match for this specialty. [Sujiara White Asparagus] High-quality Sujiara from Kochi is steamed, rested, and repeatedly grilled for about 3 hours before being finished over charcoal to a crispy skin. The clear sauce made with Sujiara broth thickened with kudzu complements the dish perfectly. The deep sweetness of the seasonal white asparagus tempura is unforgettable. - Crystallum Clay Shales Chardonnay: Fruit-acidic with a hint of vanilla. [Pork, Oyster, Lemon] Matsusaka pork loin and belly grilled over charcoal, coated in a white wine and butter sauce with lemon flesh for acidity. The oysters are steamed and marinated in bonito and kelp broth for added flavor, then grilled with Hokkaido Akkeshi Kakiemon over charcoal and straw for an enhanced umami experience. - Gevrey Chambertin 1er Cru Les Corbeaux Domaine Guillard: Chilled for a great balance of tannins and acidity. [Risotto & Fried Carabinero Shrimp] Risotto made with Ichihomare rice from Fukui, cooked in clam broth for a simple yet delicious flavor. Served with tartar sauce and carabinero shrimp for a delightful combination.

Today, I went to Hasegawa Minoru's restaurant for lunch, thanks to the invitation of a dear foodie friend, for the second time in four months. Hasegawa Minoru is known for bringing out the best in ingredients in his dishes, and his restaurant is always fully booked. Today, I had the opportunity to enjoy the finest Japanese cuisine prepared by Hasegawa Minoru himself, as I watched him carefully cook through a glass window from my table. The menu included a variety of luxurious ingredients such as Matsuba crab, yellowtail, Yonezawa beef, fugu shirako, cod shirako, anglerfish, Matsusaka pork, oysters, Akaza shrimp, kumquat, duck, haruka, strawberries, and more. Each dish was meticulously prepared with time and effort to bring out the best flavors, and they were all outstanding. Hasegawa Minoru, not only a chef but also a successful businessman, has recently produced other restaurants like Hayabusa for Chinese cuisine and Kushikatsu Pyon, both of which are also in high demand and difficult to book. I highly recommend all of Hasegawa Minoru's restaurants as they are top-notch in their respective genres. Today's course menu cost 54,450 yen, and the omakase course was 30,000 yen. The dishes included steamed crab with egg and ginkgo nuts, seared yellowtail, Yonezawa beef with fugu shirako, cod shirako pasta, anglerfish with white asparagus, pork and oyster with lemon, and risotto with fried Akaza shrimp, among others. Each dish was carefully crafted to perfection, showcasing the chef's dedication to excellence.

Hasegawa Minoru's sales will be reduced to twice a week. The battle for reservations (which already seems to have a clear winner) will become even more intense. Grateful for being able to make a reservation. The course is 30,000 yen + pairing 25,000 yen, with a total of 67,000 yen including tax and service charge of 21%. As for the dishes, instead of a plate of golden eye snapper, it was blackthroat seaperch. (Dishes) Steamed Matsuba crab with seared swordfish and prosciutto, tomato Venison cutlet sandwich style Pasta with white roe cooked at 59.5°C Charcoal-grilled blackthroat seaperch with white asparagus Matsusaka pork, oysters, onions, and white sesame sauce Rice cooked with hamaguri clam broth, served in a clay pot Risotto-style rice with tempura of Kōchi shrimp (palate cleanser) Kabosu mozzarella Chateaubriand and taro gratin Pound cake with kumquat and yuzu, frozen macaron Original red tea

It has been a while since I last visited Hasegawa Minoru's restaurant, and I had the privilege of dining with an amazing group of people. We were seated in a private room on the first floor where we could see the kitchen, creating a special and unique dining experience. I was excited to see what winter dishes we would be served. The dishes we enjoyed today included steamed egg custard with crab and chicken broth, grilled tilefish scales, roasted Tamura beef with fugu shirako and lotus root, chilled pasta with shirako, roasted ku-ae with white asparagus and turnip, roasted Matsusaka pork with oysters, clam risotto with shrimp fry, kumquat prepared raw and cooked, roasted duck with taro gratin, pear panna cotta with yogurt, and strawberry fraisier. The main dishes were brought out one after another, creating an impressive lineup. Despite the variety and amount of food, I did not feel overwhelmed, thanks to Hasegawa's carefully crafted dishes. I look forward to the next time I can visit before the restaurant changes its operating style. Laughing, I pray that I will be able to visit again next time.

This year, the restaurant I most wanted to visit was "Hasegawa Minoru" in Hiroo. It's extremely difficult to make a reservation there due to the limited number of seats! Since opening in 2018, they now have 4 branch stores in various genres. [The Tabelog Award 2020 Silver Winner✨] Just a 2-minute walk from Hiroo Station. You can see the sign of "Hasegawa Minoru" on the old folk house built in the Showa era. When you arrive, the sommelier Mr. Hosokimoto is waiting outside to welcome you (*^^*). The entrance is hard to find, so it's nice to have someone waiting for you. The 1st floor has only 4 private rooms. This time, I was guided to the 2nd floor. Currently, the 2nd floor is only open with 6 seats→4 seats, making reservations even more difficult. I want to enjoy the course in this rare seat (・∀・)✦ Omakase course 9 dishes 30,000 yen (same price for lunch and dinner)✦ Wine pairing 25,000 yen I will leave it mostly up to the sommelier while conveying my preferences. Let's start with a toast with champagne (⌒▽⌒). Today is Christmas, so it feels special too~✫1. Chawanmushi Matsuba crab, Takasaka chicken broth, Saitama Fukaya egg, and Gifu Oyake ginkgo nut. The chawanmushi, made with Matsuba crab from Kyoto and miso, is accompanied by a shamo broth sauce. It's the first time I've had such a delicious chawanmushi♪2. White Marlin from Kanzushi White Marlin from Mr. Hasegawa Daiki, a fishmonger in Kanazushi. It comes in two varieties: raw and charcoal-grilled. Served with marinated Hokkaido herbs, Fukushima eggplant, and Hokkaido tomatoes♡ Smoked venison from Hokkaido, smoked at low temperature and cooked at low temperature to make carpaccio♪ The deer is killed with a hunting method called neck shot, so there is no smell at all! This one dish condenses umami, sweetness, bitterness, saltiness, and sourness, expressing the balance of the five tastes✨ It's too satisfying!!!3. Matsusaka beef and Fugu Shirako Low-temperature slowly cooked Matsusaka beef and grilled Fugu Shirako. The fugu shirako is quickly boiled in a white dashi at 5.95 degrees and made into a tempura. Lotus root is made into tempura with mustard and white miso mixed in. Served with ponzu and broth sauce. It has the image of a high-class shirako ponzu sauce!4. Shirako Pasta Autumn and winter specialty of Hasegawa Minoru✨ A dish of shirako pasta made by combining the dashi of conger eel and clam, and tossing the pasta with a sauce squeezed with yuzu pepper and sudachi. Hokkaido shirako is cooked at low temperature (59.5) and seasoned with white dashi. It melts in your mouth with exquisite cooking. This luxurious pasta is so delicious that words fail me・ω・5. Escolar and Turnip Escolar cooked at low temperature and grilled over charcoal, served with a sauce made from water and escolar alone. Served with turnip cooked in broth. The cooking is exquisite here too!!!6. Pork and Oyster Matsusaka pork loin and belly grilled over charcoal. Interestingly, they combine pork and oysters! This idea is also interesting. After steaming the Hokkaido Kakiemon oysters, they are marinated in a broth of bonito and kelp, then seared over charcoal and straw. By eating oysters and pork together, the synergistic effect of amino acids enhances the deliciousness.7. Risotto with Salmon Roe and Shrimp Fry Fukui's Ichihomare rice cooked in clam broth, flavored with ginger, topped with homemade salmon roe soaked in broth overnight♡ On top of that, a deep-fried shrimp?! A natural carabiner shrimp cutlet topped with tartar sauce and caviar! It's crispy and deliciousーーーー! The myoga is from Kochi Prefecture, and pickles with Fuji's divine vinegar are served as a chopstick rest.8. Persimmon and Cheese Persimmon from Fukushima. Topped with Mozzarella cheese from Kisarazu and Kobe beef prosciutto♡

Since spring, this was my second visit to the restaurant, and the same menu has been further improved and even more delicious. I wonder when I can visit next... The menu included seared and raw white trevally, shirako of Ezo fugu, spicy lotus root, sirloin from Kawagishi Ranch, cold pasta with white trevally milt, seared blackthroat seaperch, pork belly and loin of Matsusaka pork, stir-fried green pepper and pork with oysters and white sesame sauce, risotto cooked with ginger and octopus broth, shrimp fry, prosciutto, persimmon and mozzarella cheese, Chateaubriand of Yonezawa beef, compote of Le Lectier pear, and yogurt ice cream, and Yotsuboshi's Fraisier.

I was invited by a regular customer to visit this restaurant for the first time. I had high expectations for the pairing level at Hasegawa Minoru, and upon arrival, two employees greeted us outside in the cold. This kind of customer service is truly delightful. [Menu] - Steamed egg custard with Kyoto Matsubagani crab and Saitama eggs - Bonito and raw white trevally from Odawara, served with raw venison from Hokkaido - Fugu (blowfish) milt and Kawagishi Farm sirloin with white truffle, with spicy lotus root as an accent, served with daikon ponzu and bonito broth - White trevally pasta, made with clam, conger eel, sudachi (Japanese citrus fruit), and yuzu pepper broth - Grilled blackthroat seaperch served with red snapper broth - Matsusaka pork belly and loin topped with oysters in a style similar to Szechuan-style shredded pork, served with a white sesame sauce - Ikura (salmon roe) risotto cooked with ginger and octopus broth - Tempura shrimp with caviar, served with tartar sauce - Persimmon and mozzarella cheese wrapped in prosciutto - Miyazaki beef Chateaubriand with taro and sherry vinegar - Pear leche and yogurt - Assam black tea - Strawberry Fraisier Each dish was paired perfectly, and I was truly impressed. I would love to visit again. Thank you for the wonderful meal.

Innovative Fusion [Toshikazu Hasegawa] Visited Toshikazu Hasegawa, a representative of innovative fusion in Japan located in Hiroo. The restaurant's name is the chef's name, and it is a highly sought-after reservation-only place. The first-floor private rooms with seating for 4 have an open kitchen chef's table, adding to the special feeling. After trying the food, my impression was that it was a mix of Italian, French, and Japanese cuisine - with various essences combining in each dish, creating an amazing dining experience with 9 outstanding dishes. Toshikazu Hasegawa offers a unique genre that cannot be categorized into any specific cuisine, providing the best dining atmosphere. 1. Chawanmushi Chawanmushi made with eggs from Fukaya, chestnuts from Gifu, topped with Matsuba crab from Tanba, and served with a rich chicken broth sauce and crispy fried leeks. The flavorful chicken broth sauce brings out the umami of each ingredient! 2. Kinmedai Grilled with Scales Grilled Kinmedai with a marinade of herbs from Hokkaido, eggplant from Fukushima, and tomatoes from Hokkaido. Served with a 25-year aged balsamic sauce, Caesar sauce, and tapenade sauce (a sauce made with olives, capers, pickles, lemon juice, etc.). This dish showcases the balance of flavors - umami, sweetness, bitterness, saltiness, and sourness all in one plate. The crispy scales and juicy flesh of the fish are perfectly retained through cooking! 3. Special Selection Matsusaka Beef with Fugu Shirako Highly prized 40-month long-term fattened Matsusaka beef, a luxurious delicacy within Matsusaka beef. The beef is cooked at a low temperature and then grilled over charcoal, served with tempura lotus root from Himeji mixed with white miso and mustard. The fugu shirako is quickly boiled at the optimal temperature to bring out its umami, then marinated in white dashi and served as tempura. The sauce is a combination of ponzu and dashi. The crispy texture of the lotus root, the umami of the Matsusaka beef sirloin, the crunchy texture of the mustard lotus root, and the creamy richness of the shirako all combine to create an explosion of flavors in the mouth! 4. Shirako Pasta A specialty of Toshikazu Hasegawa in autumn and winter. A dish made with the nerve-shocked shirako broth of conger eel and clam broth, mixed with a sauce squeezed from yuzu pepper and sudachi. The white shirako from Hokkaido is cooked at a low temperature (59.5) and seasoned with white dashi. The creamy texture of the shirako cooked at a low temperature is incomparable to any shirako eaten before. The richness of the conger eel and clam broth enhances the cold pasta! 5. Kue Grilled with Kabu Kue cooked at a low temperature and then grilled over charcoal. The sauce is made with only water and kue. Served with kue cooked in broth. The shining rainbow-colored flesh of the kue is beautiful and the portion size is generous! 6. Pork - Kakiemon Pork from Umeyama (Kurobuta from Kumamoto) Grilled loin and pork belly over charcoal, served with a black and white sesame sauce. The Kakiemon from Hokkaido is steamed with sake, then marinated in bonito and kelp broth, and grilled with charcoal and straw. The aroma of charcoal grilling and the fragrance of sesame are irresistible! The oysters serve as a substitute for oyster sauce, complementing the pork and oysters perfectly! 7. Risotto with Ikura and Ebi Fry Fukui's Ichihomare rice cooked in clam broth, flavored with ginger, and mixed with risotto. Three types of miso blended with Hokkaido's sujiko marinated overnight in broth to add umami, creating homemade ikura. The risotto with ikura on top creates an amazing ikura bowl! To top it off, a natural shrimp cutlet was served later, a delightful surprise. Topped with tartar sauce and high-quality Beluga caviar!