Highly recommended course at a very reasonable price of 5,000 yen for a creative Japanese cuisine experience. Located close to Yoyogi Station, the view from the window is also nice. - We toasted with Kodama Lemon Sour, which had a just right level of sweetness. - The first dish was a small appetizer featuring Tokyo vegetables and firefly squid, showcasing excellent freshness and preparation skills. The pairing with broad beans was also very good. - The next dish was a salad with Tokyo vegetables and chicken ham; the chicken ham had a perfect salt balance, and combined with the vegetables, it offered a delightful umami and salty flavor. - The sashimi included aged sea bream (one week aged), flatfish, and fatty tuna. The aged sea bream had a smooth texture and a strong umami, making it incredibly delicious. The flatfish also seemed to be in season, with a pleasant texture and noticeable sweetness. - For grilled dishes, there was sea bass and bamboo shoot prepared in yuuan style, fragrant with yuzu. The grilling of the sea bass was perfect with just the right amount of fat, and it was delicate and delicious. - There was also a dish of beef marinated in Matsumae style, marinated clams, and soft shrimp, which made for excellent drinking snacks. The beef Matsumae was explosive in flavor. - The grilled free-range chicken, typical of yakitori, was served over a bed of onion and rice sauce, which was so delicious it made me want to lick the plate. The juiciness of the chicken was outstanding. - For the main dish, they introduced a meat and potato stew, which was in a white miso-based sauce with very tender beef and potatoes. This was truly wonderful and brought me immense joy. - The rice dish included beef shigureni rolled sushi and inari sushi; the shigureni roll was especially delicious, reminiscent of high-end soboro rice. - For dessert, there was white miso ice cream, similar in richness to salted caramel ice cream, with a very smooth texture. Overall, offering this level of cuisine for 5,000 yen plus drink costs is simply remarkable. I’m glad I visited before it becomes a popular spot. I will definitely return.

Just a one-minute walk from Yoyogi Station, this is a hidden gem known only to those in the know!＊I decided to go with the chef’s recommendation since it was my first time at the restaurant and I wasn't sure what to order. I communicated my budget, and the owner served me a selection of dishes! The first dish was winter melon dipped in a flavorful broth. It looked appetizing right from the start! Although it has “winter” in its name, winter melon is a summer vegetable. The second dish was presented as “Our restaurant’s salad.” It consisted of vegetables and meat wrapped in rice paper, served with lemongrass sauce and chili sauce for dipping. I felt a commitment to quality, as all the vegetables inside were sourced from Tokyo! The third dish was sashimi made from bonito and yellowtail. Both were beautifully seasoned and utterly delicious! The yellowtail, in particular, was paired with conger eel's roe, making it a unique and delightful dish! The fourth dish featured fish and star-shaped okra (I forgot the name of the dish) – the fish was exquisite, and I was surprised to learn that the star-shaped okra was also grown in Harajuku, Tokyo! This okra was so tasty, and I was amazed that such delicious vegetables could be cultivated in Harajuku! The fifth dish was a mixed platter of five appetizers. Everything was tasty, but the most interesting was the “Chicken Nanban that would make Miyazaki residents angry.” Apparently, the Tokyo version of Chicken Nanban is just fried chicken! However, the restaurant created a unique version that wasn’t even fried! It was incredibly delicious; I highly recommend it to anyone from Miyazaki! Next was “Our Meat and Potato Stew.” While it did have meat and potatoes, it had a completely unique presentation! The potatoes were fluffy and tasty, and the meat was the amazing “Akagi Beef” from Gunma Prefecture, which was among the best I’ve had recently! The seventh dish was “Eel Sushi,” which was well-seasoned, and the toppings really elevated the flavor. I quickly devoured both pieces! The eighth dish was “Myoga Ice Cream.” It was my first time trying this, and it was surprisingly delicious! I thought it might have a strong flavor, but it was refreshing—perfect as a concluding dessert! The drinks at the restaurant were also unique. I started with beer and enjoyed various sake and wine that paired well with the dishes. They have a selection of rare drinks not found in other places, served by the glass! They sell out new stock and bring in different selections, so they have various drinks each day! The explanations about the beverages were thorough and made for an engaging conversation! The prices were very reasonable, making it suitable for casual dining or dates! Honestly, I’d rather keep it a secret, but I hope you visit this restaurant at least once! You’re sure to become a fan of this wonderful place!

A new Japanese restaurant has opened right in front of Yoyogi Station this year. The owner decided to start the business after being recommended by acquaintances, who mentioned that there aren't many good Japanese restaurants in the Yoyogi area. Every dish makes you think, "Is this really the price…?" as the traditional creative Japanese cuisine is so authentic! Especially the beef, which is all Akagi beef. The fat is just too delicious! This Akagi beef from Gunma Prefecture isn’t even available in the market, so just being able to enjoy it is a rare treat! The Akagi beef nikujaga (beef and potato stew), hidden beneath a white miso sauce, will definitely change your perception of the dish. I will definitely visit again!

The food was incredibly delicious. In particular, the red beef sukiyaki was a refreshing twist that offered a taste and freshness far removed from regular sukiyaki. Overall, the dishes had a light flavor, and I didn't experience any heaviness typical of dining out. I was able to enjoy a variety of dishes. I heard that the menu changes every time, so I definitely want to visit this restaurant again. It was very delicious. Thank you so much!

◆Outstanding Dish When you think of "nikujaga," you typically imagine it being simmered in broth, but this version features beef in a white miso béchamel sauce. The Akagi beef is incredibly tender and sweet, and the potatoes are cut into large, round pieces, providing a delightful mouthful. The creamy white miso sauce adds a rich, milky flavor. While it's not the conventional nikujaga, it retains a comforting simplicity within its Western-style arrangement. ◆Menu for This Occasion - Winter melon ohitashi - Fresh spring rolls with vegetables, blueberries, and prosciutto, served with chili sauce - Chopped bonito and kinbifish sashimi - Grilled madai (sea bream) - Terashima eggplant pickled in a rich sauce - Fried fish in sweet and sour sauce - Edamame marinated in sake - Satsuma chicken thigh skewers - Corn, cheese, and rice sauce - Nikujaga - Eel sushi - Red miso soup - Pickled myoga (ginger) ice cream Plus, one bottled beer (shared by two), three cups of sake, and one cup of sweet potato shochu (evening) for 8000 yen per person. ◆How to Enjoy This Restaurant The owner-chef, Toshimasa Sakaki, trained at Tankuma and runs a creative Japanese restaurant with the concept of "Japanese food culture from Tokyo to the world." It opened in February 2024. ◆Ordering Notes The recommended early summer course we ordered consists of nine dishes and costs 5000 yen. Drinks start at 580 yen for beer, 750 yen for sake, 590 yen for shochu, 790 yen for highballs, and 950 yen for a glass of wine. ◆Atmosphere Located on the second floor of a building, this hidden gem offers a casual dining-bar-like ambiance. ◆Source of Information Review by Termine. Thank you for the meal!

I got together with a colleague after a long time to drink in Yoyogi. The place isn’t very big, but it has a cozy atmosphere. It feels very comfortable, making it a great spot for some drinks. All the dishes are delicious and, most importantly, they look beautiful! The plates are also lovely and match the food, which was a joy to look at! Of course, the taste was top-notch as well. It seems the menu changes with the seasons, so I definitely want to come back again.

A delicious Japanese restaurant suddenly appeared on the second floor of an old building. You can casually drop by and order a course starting at just 5,000 yen, which is incredibly affordable, and the content is quite substantial. They also have a wide variety of alcohol, and we enjoyed trying different options with Japanese sake and wine. There haven’t been many recommended places near Yoyogi Station, but this one stands out as a rare and casual spot for Japanese cuisine. I'm very satisfied because it was so delicious.

The area in front of Yoyogi Station feels like a hidden gem to me. The level of the cuisine is comparable to a high-end course meal, and it's clear that there is a strong passion for the ingredients used. They share a lot of information about the ingredients, allowing you to enjoy the dishes while listening to their insights. It's a great atmosphere where two people can have conversations without any lull, making it suitable for any occasion. On the day I visited, I was fortunate enough to enjoy turtle soup, which made me very happy. Thank you for the wonderful meal, and I look forward to visiting again.

I had been curious about this restaurant recently, so I made a reservation and visited. The food features Japanese cuisine but also incorporates elements of Western and Chinese dishes, which provided a delightful sense of discovery. The selection of alcohol was extensive, and the off-menu offerings were outstanding. I look forward to visiting again soon. Thank you for the meal!

It is located about a 2-minute walk from Yoyogi. There are two tables that seat four people and counter seats available. The dishes are beautifully presented, showcasing a strong commitment to the quality of the ingredients. This is a dining establishment that offers a higher level of cuisine compared to typical izakayas. It would be suitable for special occasions or business meetings. The variety of dishes and Japanese sake encourages engaging conversations, and I look forward to visiting again.

I was surprised to find such a place in Yoyogi; the quality was incredibly high, and I was genuinely amazed. The owner's dedication shines through in the cooking. Each dish has its own story and a lot of care put into it. Everything was extremely delicious, and I was truly impressed. It's a hidden gem of a restaurant. Dishes with a story behind them are enjoyable, and I had a wonderful dining experience after a long time. Thank you very much, and I appreciate the meal!

Initial Visit 202405 (No. 5392) 1. Purpose of Visit: The purpose of the visit was to explore dinner options in the Yoyogi area. 2. Restaurant Information: - Tabelog Genre: Japanese cuisine, Seafood, Izakaya - Opened on February 13, 2024 - Concept: A creative Japanese restaurant offering "a new style of Japanese cuisine." - Hours: 5:00 PM to 11:00 PM - Closed: Sundays and holidays - Seating: 16 seats 3. Crowding and Atmosphere: Visited on a weekday around 6:00 PM, there were no guests ahead of me, and only two guests arrived after. The restaurant is located on the 2nd floor of a building, just a 30-second walk from Yoyogi Station, featuring a kappo-style interior. 4. Service: The service was standard, adhering to a manual response. 5. Ordered Items: - Draft Beer: 750 yen - Highball (Chita): 980 yen (reasonable pricing) - Selected Tokyo Sakaki Recommended Course: 5,000 yen (1,000 yen off with Tabelog coupon) - Appetizer: Sesame Tofu - Salad: Chicken Prosciutto Salad - Sashimi: Grilled Kamasu & Sakura Madai - Warm Fish Dish: Suzuki Yuuan-yaki & Bamboo Shoots - Assorted Delicacies: Seaweed Potato Salad, Clams Marinade, Matsumae Pickles - Warm Meat Dish: Grilled Chicken & Onion Sauce - Main Dish: Akagi Beef Nikujaga - Rice Dish: Ikura and Shirasu Inari Sushi - Dessert: Fuki-no-Tou Ice Cream *Coupon Information: - Tokyo Sakaki Original "Recommended Course" 5,000 yen → 4,000 yen with a 1,000 yen discount! - Conditions: Valid only for reserved guests - Presentation: Confirm at the time of order - Note: Usable by one person 6. Summary: Chef Sakaki, the owner, has 25 years of experience, and I thoroughly enjoyed a diverse selection of well-executed creative dishes that adhered to established culinary basics. With nine dishes at the mentioned price, it provided a high cost-performance dinner. Thank you for the meal!

Just a few minutes walk from Yoyogi Station, I visited a creative Japanese cuisine restaurant that opened this February on the second floor of a building. Despite being close to the station, the place had a hidden gem feel and was an exquisite dining spot. I made a reservation before going. I was slightly confused because the electronic display board showing the store names on each floor did not list the restaurant's name, but I found a small sign with the name "Sakaki" on it. The sign features the kanji for "Sakaki" with some parts in red to resemble a torii gate, giving it a cool, Japanese design. The interior had both counter and table seating available, so I chose a table. You can hang your coat on a hanger by the entrance. I ordered the "Selected Tokyo Sakaki Recommended Course" for 5000 yen which consisted of 9 dishes including salad, sashimi, and a selection of three other dishes, along with dessert. The first dish, "Sakizuke," featured rock mozuku from Noto Island. Unlike the mozuku from Okinawa, this variety was thinner with a crispy texture, topped with dashi and sesame tororo, offering a delightful crunchy experience. The salad included smoked salmon and seasonal Tokyo vegetables like kale, mizuna, and salad spinach, drizzled with a homemade wasabi dressing. For the sashimi, I enjoyed sliced sakuradai topped with a refreshing sauce made from roasted sake, and katsuo tataki accompanied by a flavorful soy sauce. The presentation was lovely as well. The "Warm Fish Dish" consisted of Suzuki (sea bass) grilled in a yūan marinade paired with fresh bamboo shoots. The "Kaiseki Plate" included three items: whole grilled shrimp, fried clams in a sweet vinegar sauce, and a Matsumaezuke made with wagyu ham. The warm meat dish was a yakitori using onions grown on a rooftop in Harajuku, served with a gentle sweet rice-based sauce, and accompanied by slightly grilled Moroccan green beans. For the main dish, "Nikujaga," I was amazed by how stylish it looked, confirming that despite being a traditional meat and potato dish, it was presented in an incredibly elegant manner. It used ribeye beef from Akagi, Gunma Prefecture, and new potatoes had a great texture. The white sauce was made of white miso béchamel, making it a gourmet take on nikujaga that was out of this world. The rice dish was an inari sushi topped with boiled shirasu and ikura. This was a pleasant surprise, and the sweetness of the fried bean curd was just right, with the ingredients thoughtfully wrapped inside. It was served with aosa seaweed miso soup, making for a truly delightful experience. For dessert, I tried an ice cream made from fuki no tō (butterbur). This was quite unique as I had only ever eaten fuki no tō in tempura. When I tasted the ice cream, I was amazed at how true to the flavor it was! I didn’t expect fuki no tō to work so well as ice cream, it was so delicious I wish they would commercialize it! However, I learned it takes 5 to 6 hours of hand-kneading to make, so mass production might not be feasible. I felt grateful to enjoy a seasonal fuki no tō ice cream. I ordered grape juice to drink. The calm ambiance allowed me to savor my meal while feeling the care taken in the choice of ingredients, making this restaurant a wonderful find.

Located just a 30-second walk from Yoyogi Station, "Tokyosakaki." is a creative Japanese restaurant that opened in February 2024. The restaurant's entrance is quite subtle, with no prominent sign on the street, making it easy to miss. The indicator is a stylish sign in front of the multi-tenant building where the restaurant is located, featuring the name "榊" (Sakaki) in red and black, designed to resemble a torii gate. Upon exiting the elevator, you will find that this restaurant is the only one on that floor. Inside, the atmosphere is calm and sophisticated, with a dark color scheme that embodies an adult hideaway vibe. This time, I tried the "Recommended Course" for 5000 yen, which includes a salad, sashimi, three types of seasonal specialties, and dessert—totaling nine dishes. ♦︎ First course: Noto Island's rock mozuku seaweed. These thin seaweeds have an incredible crunch! Instead of the usual vinegar dressing, they are served with a light dashi made with sesame and tororo, perfectly complementing the crisp texture. ♦︎ Salad: Fresh Tokyo vegetables and smoked salmon. The vegetables include salad spinach, kale, and watercress, all drizzled with homemade wasabi dressing. ♦︎ Sashimi: ✴︎ Katsuo (bonito) tataki, seasoned with flavorful soy sauce. ✴︎ Sakuradai (cherry sea bream) sashimi, served with homemade grilled sake jelly. ♦︎ Warm fish dish: Grilled sea bass with bamboo shoots—seasonally perfect and delicious! ♦︎ Seasonal specialties (3 types): ✴︎ Whole grilled shrimp, incredibly tender and can be eaten head-to-shell! ✴︎ Asari (clams) in nanban-style marinade. ✴︎ Matsumae-zuke made with wagyu prosciutto. ♦︎ Warm meat dish: "Yakitori," topped with Harajuku onions sauce and served with Moroccan green beans and rice sauce. These onions, grown on the roof of a Harajuku building, paired perfectly with the juicy yakitori. ♦︎ Main dish: "Nikujaga" (meat and potato stew) - unlike any home-style version, this is an elegant take, made with Akagi wagyu ribeye and sweet, fluffy new potatoes, served with a white miso and béchamel sauce. Truly a refined nikujaga! ♦︎ Rice dish: Two kinds of inari sushi—with shirasu (young sardines) and ikura (salmon roe). It’s rare to finish a meal with inari sushi at a Japanese restaurant! Visually beautiful, with the fried tofu having just the right amount of sweetness. ♦︎ Aosa seaweed miso soup. ♦︎ Dessert: Fuki no Tō ice cream, made from the seasonal herb fuki no tō. The moment you taste it, you can really experience the subtle bitterness of the fuki. It’s clear a lot of effort goes into making this ice cream, which is handcrafted for about five hours, resulting in a creamy texture and soft mouthfeel. This limited-time offering is an exceptional treat! For drinks, I had grape juice as I prefer non-alcoholic options. The restaurant also offers a variety of wines, sake, beer, and shochu that pair well with the food. At 5000 yen, the value of the meal was excellent, especially given the seasonal changes in the menu each month. There are counter seats available, making it a friendly place for solo diners as well. The tranquil ambiance suits various occasions, whether it's a business meeting or a date, making "Tokyosakaki." a versatile dining spot.

I visited a hidden gem of a Japanese restaurant in Yoyogi! It's about a 2-minute walk from JR Yoyogi Station, located on the 2nd floor of a certain building. The concept is to showcase the potential of Tokyo's food and sake, which is reflected in the restaurant's name that includes "Tokyo." Today, I came to enjoy a 5000 yen course along with some drinks. ○ Sorachi Beer: Sorachi is pretty rare, right? The bubbles are fine, and it has an incredibly light drinking feel. Such a precious find! ○ Mozuku (seaweed) with vinegar: The dashi flavor is strong, and the acidity is mild, making it very easy to eat! The flavor of shiso flowers adds a refreshing touch, and it tastes elegant—I've never had such refined mozuku before. ○ Tokyo vegetables and Hakata chicken prosciutto: The prosciutto is packed with umami, and it pairs excellently with cheese. The bitter punch of kale complements the prosciutto beautifully! At the bottom, there’s dressing and garlic chips, which, when mixed, make for a perfect pairing with drinks. So delicious! ○ Mitsui no Kotobuki: A sake loved by the author of a certain basketball manga. Due to a hit movie, it had become quite rare, but it’s been more accessible lately. It has a sweet aroma and a great balance of flavors when drinking—it’s delicious. ○ Sashimi platter (three types: bonito with savory soy sauce, sea bream with roasted sake, and grilled mackerel with eating soy sauce): The pairing of roasted sake and sea bream is outstanding. The fish is fresh and has a great texture! The first bonito is rich and delicious. The mackerel is so fatty and flavorful; it’s incredible. The homemade condiments for the sashimi were so tasty that I wanted to take them home. The roasted sake has a hint of ume, and the fancy soy sauce is mixed with bonito flakes, green chili, and sweet soy sauce—an amazing accompaniment to sake. ○ Grilled sea bass (Yuan-yaki): The grilling is perfect. The balance of fat and moisture is just right. The flavor isn’t overpowering, allowing you to fully enjoy the taste of the fish. Absolutely amazing. ○ Kaisen (Sake from Fussa): This sake starts off light but has a solid taste that pairs so well with Japanese food! ○ Appetizer trio: The sweetness and acidity of strawberries surprisingly match well with white miso. The clams are full of umami with just the right acidity. The soft shrimp with tender shells is incredibly tasty; biting into the shell releases so much flavor... pure happiness. ○ Yakitori: The base sauce is made from onions. The grilled chicken was unbelievably juicy and fluffy. So good! The pickled onions on the side were also a perfect palate cleanser. ○ Hiroshima Nishiki: The aroma is exceptional, and it has a strong rice flavor that is delicious. The rice used is a difficult-to-grow breed, and when enjoyed with this backstory, it feels especially precious. Thank you for producing such wonderful sake! ○ Nikujaga (beef and potato stew): This dish features Akagi beef from Gunma with a white miso béchamel sauce. Everything is simply perfect. The meat remains tender after cooking, which is incredible. This is a must-try dish. It was so good that I’m at a loss for words. ○ Rice ball with shirasu (dried sardines) and ikura (salmon roe): The combination of shirasu and perilla seeds is excellent, and the flavor of ikura, combined with the rice and sweets, is just right. A rice ball filled to the brim brings so much satisfaction. ○ Fuki no Tou (butterbur) ice cream: If you love fuki no tou, you must try this. But oh, the season for them is almost over! This ice cream was mind-blowingly good. There were so many dishes that hit my preferences perfectly; if this place were in Ningyocho, I would definitely be a regular. This is truly one of the best restaurants. Moreover, the cost performance is outrageous, making it the perfect spot for Japanese food lovers. It was incredibly delicious. Thank you for the meal!

Selected Tokyo Sakaki Recommended Course (9 dishes) - 5,000 yen - Appetizer: Smoked salmon with spring vegetables - Salad: Hakata chicken prosciutto salad - Sashimi: Spanish mackerel, flatfish, cherry sea bream - Hot fish dish: Suji (sea bass) - Platter: Three items - potato salad, nanban-zuke (sweet and sour marinated fish), saikyo-zuke (miso-marinated fish) - Hot meat dish: Grilled chicken skewers - Main dish: Meat and potato stew - Rice: Inari sushi - Red miso soup - Dessert: Fuki no tou (butterbur) ice cream For 500 yen, enjoy winery grape juice. The appetizer featuring spring vegetables such as arugula and broad beans offers a refreshing taste. The three types of sashimi come with exquisite flavors and are beautifully complemented by sparkling soy sauce jelly. The grilled sea bass prepared with fresh bamboo shoots is fluffy and moist, and the grilled chicken skewers paired with a unique sauce made from ginkgo and rice are a perfect match. You must try the meat and potato stew served with saikyo miso sauce. The inari sushi topped with shirasu (whitebait) and salmon roe, featuring onions sourced from Harajuku, is visually stunning. For dessert, the butterbur ice cream retains the texture of the plant and is a vanilla base, allowing for a fascinating experience of new flavors in Japanese cuisine. This course offers a deeply satisfying meal bursting with spring flavors!

At Yoyogi, there's a hidden gem called “Tokyosakaki.” Located just a 30-second walk from Yoyogi Station, it just opened in February 2024 in a mixed-use building, and it has no outward signage, making it a secret spot known only to those in the know (I almost passed by because the entrance was so hard to find, haha). The chef trained in Kyoto. On this visit, I had the "Selected Course" (5,000 yen). To put it simply, considering the price for a kaiseki course, I was pleasantly surprised and my expectations were exceeded. The sashimi included three types: seared mackerel, flatfish, and cherry salmon. I particularly enjoyed the flatfish, which had a firm texture—maybe it's been aged? The smoked sake jelly was also a nice touch! The three types of appetizers included grilled shrimp in a sauce, fried clams in a vinegar marinade, and a potato salad with seaweed and sakura shrimp. Getting such delectable bite-sized appetizers in a course is quite a luxury! The "yakitori" was different than usual too. It was served with a ginkgo and rice sauce. The sizable chicken pieces had crispy skin while remaining tender inside. The flavor reminded me a bit of teriyaki. The main dish was a unique take on "nikujaga" (a meat and potato dish), featuring a delicious béchamel sauce that made me crave some red wine… I tend to eat quickly, but the pace of the course flowed nicely. They have a wide selection of drinks including sake, Japanese wines, and German wines, with many dishes incorporating Western elements that pair well with wine! About 15 dishes were generously served for the 5,000 yen price. Besides the fixed course, they also offer a customizable "Customer-Only Course," where you can set your own budget. It's quite rare to find this, right? For example, you could ask for a course to be created for a budget of 3,000 yen. With the concept of "Bringing Japanese food culture to the world," the owner hopes to make traditional cuisine more accessible. Does food taste better because it’s expensive? Or is it the opposite? Your perspective will definitely change here. The Tabelog coupon surprised me too. Wait, is there a profit in this? (I’m worried) The prices resemble an izakaya, while the dishes are authentically crafted. **Selected Course (5,000 yen)** - Smoked salmon, edamame, and Aletta - Sesame Caesar salad (Hakata chicken prosciutto) - Sashimi: seared mackerel, flatfish, cherry salmon, sea bass - Bamboo shoot, yuuan grilled, onion butter - Grilled shrimp in a sauce - Fried clams in a vinegar marinade - Potato salad with seaweed and sakura shrimp - Yakitori (ginkgo and rice sauce) - Nikujaga with saikyo miso and béchamel sauce - Shirasu (white fish), salmon roe, inari sushi - Onion pickles - Red miso soup - Butterbur ice cream

A newly opened restaurant right in front of Yoyogi Station on February 13, 2024. I recently enjoyed their "Recommended Course" (5,000 yen). The quality of the dishes was exceptionally high, which may make it a difficult reservation spot in the future. - **Appetizer**: A dish featuring spring ingredients such as firefly squid, fava beans, and wild rapeseed. The squid was tender, while the beans and vegetables had a nice crunch, creating a well-balanced dish. Spring vegetables often have a slight bitterness, but thanks to the sauce, I didn't perceive any bitterness here. - **Salad**: This came with Hakata chicken, parsley, leafy greens, topped with sesame dressing and grated cheese. It seemed like a great accompaniment for drinks. - **Sashimi**: Grilled mackerel (served with homemade bonito flakes and wasabi), aged sakura snapper (with a sauce made from the snapper), and flatfish (served with a homemade jelly made from sake). The grilled mackerel had a nice roasted aroma. The sakura snapper and its sauce were delicious—this was my favorite of the three. The flatfish was also pleasant, especially with the edible flower on top. - **Warm Fish Dish**: Sea bass and bamboo shoots grilled in a soy marinade. The white sauce was a buttery onion sauce, combining Japanese and Western styles beautifully. The butter complemented both the sea bass and bamboo shoots very well. - **Three-in-One Platter**: Edible shell shrimp, a white sesame dish with arugula and strawberries, and beef-based Matsumaezuke. The edible shell shrimp had delicious innards. The flavor of the strawberry sesame dish was lovely, and the Matsumaezuke, typically made with surume (dried squid), was delightful even with beef—it paired well with the kombu. - **Warm Meat Dish**: Grilled chicken skewers, served on a rice sauce. The rice sauce was a first for me, thick yet refreshing, and the meat was incredibly tender. - **Warm Dish**: Nikujaga (meat and potato stew) served with a west-style miso sauce. The taste and appearance were unlike any nikujaga I’ve seen before. This was the most impressive dish I had. The Akagi Wagyu was my first experience, and it was so tender with a sweet sauce—it was absolutely delicious. Unlike other beef, it remains tender even after being simmered for 30-40 minutes. This was the best beef I've ever had. The potatoes were flavorful and naturally sweet, while the west-style miso sauce was unique; everything was a fresh take on traditional dishes. - **Rice Dish**: Rolls with yuzu and tuna, and inari sushi with shirasu and roe. The yuzu sushi was refreshing and delicious, while the inari sushi was beautifully presented. - **Dessert**: Ice cream made from butterbur, an entirely new flavor for me. It wasn't too sweet, and felt healthy enough that I could eat it every day. - **Drink**: Grape juice from a winery. This course was just the right amount in terms of quantity, and every dish was exceptional! In particular, the nikujaga was nothing like what a typical Japanese person might envision—it’s a dish of high-quality Akagi Wagyu that is incredibly delicious and something everyone should try at least once in their life! Every other dish was also made with great care, leaving me very impressed. The manager is from Tokyo, so they strive to use locally sourced ingredients, which likely contributes to the freshness of the vegetables. The presentation and dishware were also very refined. The restaurant, with only 16 seats, is a charming little spot located on the second floor of a building, so it might go unnoticed, but that hidden gem aspect added to its charm. If you want to experience exquisitely crafted Japanese cuisine, I highly recommend visiting this restaurant. It’s worth a trip to Yoyogi, Tokyo just for this place!

The restaurant just opened this February! I really don’t want to share this because I’m sure it’s going to become super popular (laughs). Its concept is "From Tokyo to the World of Food Culture," and the highlight is that all the dishes use Tokyo vegetables, which is something I've never experienced before, so I'm really excited! The recommended course for ¥5,000 comes with drinks like Takachiho umeshu and highballs, and the prices are very reasonable! The course includes: ✧ Firefly squid and spring Tokyo vegetables ✧ Salad with Tokyo vegetables and Hakata chidoriham ✧ Assorted sashimi (aged sakura sea bream, kobia with jelly made from sake, and fresh bluefin tuna with savory soy sauce) ✧ Sea bass and bamboo shoots in yuzu marinade ✧ A trio of seasonal delicacies: soft-shell shrimp in vinegar, clams in Nanban-zuke, and Matsumae-zuke with wagyu ham ✧ Grilled chicken with onion and rice sauce ✧ Meat and potatoes with white miso béchamel sauce ✧ Shirasu (whitebait) inari sushi with beef simmered rolls and aonori miso soup ✧ Saikyo miso ice cream Every dish is not only beautifully presented but also delicious, making for a blissful time! ☺ The meat and potatoes were especially incredible, with meat so tender and flavorful that I finished all the broth! ❤️✨ The arrangement of the dishes is impressive, and I was amazed before I even took a bite! The Saikyo miso ice cream was rich and had a sweet-salty flavor reminiscent of salted caramel; I wanted more! ♥️ The atmosphere of the restaurant is chic, making it perfect for adult dates! ✨ For all this quantity at ¥5,000, it's simply amazing‼️ I definitely plan to return! (( *p'∀'q )) ＊＊＊＊＊＊＊＊＊＊＊＊＊＊＊＊＊＊＊＊＊＊＊ ✧ Hours: 17:00 - 23:00 ✧ Closed: Sundays and public holidays ✧ Access: 30 seconds from the west exit of Yoyogi Station without crossing the street. There’s a Seven-Eleven across the road. ♬

I visited because my relatives from abroad were in town and it was my grandfather's birthday. I was confident in recommending this restaurant because, not only is the food delicious, but the cost performance for the drinks is also outstanding, which was very helpful for our budget. The seasonal flavors in the dishes were wonderful; for instance, the firefly squid appetizer paired beautifully with citrus. I learned about the deliciousness of flatfish through the sashimi; I thought flatfish was best in summer, but I was amazed at how good it tastes even in early spring. For grilled dishes, bamboo shoots are a must in spring, and they really brought that season's essence to the meal. The three kinds of sea bream miso were so good that my pace of drinking sake increased significantly. The grilled chicken was incredibly juicy, and the dipping sauces varied each time, making them all delicious. It's a casual place, and if they served bread, I would probably wipe the plate clean with it. The meat and potato stew was so tasty it disappeared quickly. The deep rice bowl was exceptional… I love bamboo shoot rice in spring, so I’m grateful they offered the deep rice bowl instead. By that point, I was already quite full, but with my family being big eaters, we always want to order a little more. The extra gratin slid down easily even with my full stomach. In the end, we celebrated with a birthday plate they prepared, and the fun party wrapped up well. The birthday plate with avocado dip, French toast, and strawberries not only tasted great but also looked amazing in photos, which made everyone happy. I plan to visit again soon.

Today, I visited Tokyo Sakaki in Yoyogi, an establishment that my colleague recommended. It's still a relatively new place. For my first visit, I opted for a course meal. From the first dish, the presentation was beautiful, and the taste was delicious. The second dish also had a pleasing appearance and flavor, and the third dish, sashimi, had different ways to enjoy each piece, which exceeded my expectations. From that point on, I started to look forward to what was coming next. The subsequent courses of fish, meat, and vegetables were all delicious! There were surprises throughout the entire meal, and it was all very tasty. I was satisfied with both the food and the drinks at this restaurant. It was wonderful!