Located directly connected to Toranomon Hills Station, the restaurant is situated on the 4th-floor restaurant floor of Toranomon Hills. The interior features a stylish, open design with no walls or doors, highlighted by pendant lights reminiscent of lanterns. A large single slab table at the center of the restaurant draws attention, and the layout includes two counter seats with about eight seats each, along with two four-person tables, making it suitable for solo diners, dates, girls' night outs, and business meetings. Tonight, I was seated at the counter where I could watch the cooking process live. We started with a toast over a Tokyo Craft beer (900 yen), which is pleasantly a craft beer by default. The pale ale paired perfectly with the seafood-focused menu. The appetizer (660 yen) was a medium toro sushi. The marinated medium toro wrapped around a small piece of rice created a beautifully balanced and authentic sushi experience. It turns out that the chef here hails from a high-end sushi restaurant, which explains the quality. The dishes we ordered included: - **Sashimi platter** (1,980 yen) featuring bonito, sweet shrimp, red snapper, sea bream, sea urchin, and octopus. Unlike many places that require larger orders, this restaurant allows you to order a single serving, which is a bonus. The sashimi was impeccably presented, with the white fish having been aged correctly to enhance its flavor. The sea urchin was delightful, making it an excellent accompaniment for alcohol. - **Spider crab and tsuru murasaki ohitashi** (780 yen): This dish combined the crunchiness and sliminess of tsuru murasaki with the goodness of spider crab, presenting a refined taste, reminiscent of something you might find in a high-end kaiseki restaurant. - **Fig and macadamia nuts in white sauce** (880 yen): The ripe fig's sweetness combined with the roasted texture of the macadamia nuts and creamy tofu white sauce created a fantastic trio of flavors. - **Tempura of anago and autumn vegetables** (1,200 yen): This dish had an impressive presentation, with generous portions of anago, sweet potato, Manjyu chili pepper, maitake, and hiratake all fried to a beautiful crisp. The light batter ensured that it was not greasy, leaving a refreshing aftertaste. - **Omakase sushi (4 pieces)** (1,800 yen): Featuring bluefin tuna, salmon roe, horse mackerel, and octopus, I found myself wanting even more sushi due to its authenticity, especially since it’s surprising to find such quality in a non-sushi-focused restaurant. - **Sanma (Pacific saury) with three kinds of mushrooms in a clay pot** (3,500 yen): I absolutely had to try this dish, so I order it first as it takes about 40 minutes to prepare. The three types of mushrooms are sautéed in saury liver and combined with grilled sanma and sun-dried tomatoes, layered over a rice that finishes steaming beautifully. The dish condensed many flavors into a deep taste without being overly salty. Any leftovers were made into onigiri (rice balls) to take home, and the adorable aluminum wrapper with a handle was a nice touch. For drinks, I selected some of the restaurant's recommended sake and tea mixtures: - **Mutsu Hassen Junmai (1-go)** (1,400 yen) - **Aoikage coffee x hojicha** (900 yen) - **Hozan Gyokamika x sunset tea** The pairing of unique flavors with food was enjoyable, especially the combination of potato shochu with Okinawan tea creating a fruity twist, which was a new discovery for me. The cold water served in bottles of Fuji mineral water added extra points. I appreciate restaurants that provide quality drinking water, as I believe it’s important to hydrate well while enjoying alcohol. I had a wonderful time sitting at the counter, watching the staff's skillful preparation and discussing various aspects of the menu with them.

Maruko, hugely popular in Sangenjaya, has now expanded to Toranomon! I finally visited "Toranomon Raki," where you can enjoy fresh fish and seasonal dishes that are sourced daily! I've wanted to go to this restaurant since it opened! The entrance had the food menu posted, filled with tempting items. I asked for recommendations and ordered a little bit of everything! * Toro buri nigiri (appetizer) * Sashimi platter * Assorted sake dishes (4 items) * Grilled sweet potato salad with fresh gluten and Gorgonzola * Super limited: Hon-maguro toro takuan rolls topped with uni and ikura First off, the appetizer, "Toro buri nigiri," was amazing! Since it’s from a fatty part of the fish, the rice is warmed just right. It melts in your mouth! The sashimi platter was beautifully arranged, and they grilled the blue cheese and butter right in front of me for the potato salad! It was incredibly tasty. I enjoyed some sake while munching on the assorted dishes, and finished off with the toro takuan rolls. This toro takuan is simply outstanding! Laughs, it was incredibly delicious!! "Raki" in Toranomon is definitely a great spot! The creative dishes using seasonal ingredients are not only tasty but it also boasts an innovative interior and a wonderful atmosphere, along with attentive staff. I had the pleasure of experiencing a "first-class" restaurant. Please give it a try, everyone! I highly recommend it!

My friend suggested having lunch at a good restaurant, so I immediately recommended this place. She also loves red salmon, so it was an easy decision. On this day, however, the skin of the salmon was a bit too burnt. Normally, I enjoy eating the skin too, but when it's burnt like that, I hesitate. Still, I was impressed by the portion size. My friend said she was full and satisfied with the delicious salmon, which made me relieved. The Kagoshima Chiran tea here is also delicious, and I always enjoy it. I really like this restaurant!

I visited 【Toranomon Rakki】 located on the 4th floor of the Toranomon Hills Station Tower. The menu of the day is presented on a single sheet, featuring carefully selected delicious dishes each day. The open entrance makes it easy to walk in. There are counter seats and table seats, and we were guided to the counter. Unsure of what to order, I took the opportunity to ask the staff in front of me for recommendations. We decided on the following: - Assorted Sashimi of the Day ¥1980 x2 - Vinegared Sardine and Scallop with Mustard Miso ¥880 - Shrimp Sesame Dumplings (2 pieces) ¥900 - Today's Nigiri (Chef's choice) 4 pieces ¥1800 The appetizers were Hokkaido's Seiko Crab with gravy (made with crab shells for the broth), and it was incredibly delicious right from the start, raising our expectations. The sashimi assortment included six types: bonito, red sea bream, pickled mackerel, yellowtail, sea urchin, and octopus. It’s rare to see sea urchin included in sashimi! We squeezed fresh sudachi over the red sea bream and enjoyed it with salt. Sitting at the counter, it was exciting to watch the chef preparing the dishes. The sardine was fresh and not fishy at all, and the vinegar marinade wasn’t too strong, pairing perfectly with the mustard miso. There were two scallops, making it perfect for sharing between two. The shrimp sesame dumplings, made by a shrimp lover, were unexpectedly filled with shrimp, and when I took a bite, it was all orange inside—pure shrimp! The sauce was made with crab miso, which was a nice touch. For the nigiri, we chose the chef's choice, which included tuna, red sea bream, yellowtail, and simmered eel. The couple next to us had tuna, red sea bream, yellowtail, and ikura (salmon roe) gunkan. Since it was a chef's choice, we received something a little different, which was fun. The eel was flavored with bamboo leaves and topped with a sweet sauce. The drink menu featured many drinks from Okinawa, including Island Lemon Sour ¥800 x2, Okinawa Tea Factory Sunset Split ¥800, and Rakki's original Jasmine x Citrus Jasmine ¥850. All were easy to drink, and the original glasses were thin and felt great to hold. This place is perfect for a slightly grown-up date, quick drinks, or for those with hearty appetites since they also offer clay pot rice (I debated a lot about whether to order it even though I wasn’t that hungry). If you can't finish the clay pot rice, they can turn it into rice balls for you. The staff were all friendly, and we had a wonderful time. Thank you for the meal!

A high-end Japanese izakaya opened this January on the 4th floor of Toranomon Hills Station, directly connected to Toranomon Hills. It’s the seventh branch of the popular Maruko chain that started in Sangenjaya. With a calm and modern Japanese atmosphere centered around the counter, it’s an inviting place perfect for a date or a casual stop after work. It also seems to appeal to foreign visitors. We chose the counter seats where we could enjoy watching the cooking process in the open kitchen. The restaurant focuses on fresh fish delivered directly from the source and serves authentic Edomae sushi made with special rice from Iwafune, Niigata, as well as clay pot rice, which are both highly recommended. They also take pride in their selection of sake and tea-based drinks, and we toasted with a refreshing Sunset Tea Highball (800 yen) made with tea from an Okinawan specialty shop, which was quite rare for us. To start, we had a beautifully presented Seiko Crab and Uni sushi as an appetizer (660 yen). The gentle crab dashi sauce on top of the sushi was surprisingly sophisticated. On this day, we enjoyed the following dishes (tax included): - Sashimi platter (1 serving 1,980 yen) x 2: This day’s catch included katsuo from Kochi, tai from Ehime, shime saba from Iwate, buri from Hokkaido, uni from Aomori, and tako from Kanagawa. All were incredibly fresh, especially the fatty buri, which was outstanding! - Limited edition Hon-Maguro Toro Taku Maki (2,500 yen), with an option to add uni and ikura for an additional 1,000 yen. The toro was delicious on its own, but adding the uni and ikura made it an indulgent treat that you could easily eat more of. - Fried monkfish (1,000 yen): The plump and resilient monkfish was delightful, perfect for snacking with drinks. - Assorted nigiri (4 pieces, 1,800 yen): This day’s nigiri included hon-maguro, buri, ikura, and tai. These were incredibly high-quality pieces that far exceeded the expectations for an izakaya, and I truly enjoyed every bite! Although we didn’t order it this time, the sweetfish and matsutake yuba hot pot was continuously being ordered by other guests, and the aroma of the dashi being prepared right in front of us was tempting. They seem to be really committed to their stock and flavors. I’d love to try it next time, along with their clay pot rice! The staff was friendly and the atmosphere lively. It’s a popular spot, so I recommend making a reservation.

◼︎Overall Review￣￣￣￣￣￣￣￣￣The creative izakaya "Toranonmori Raku Ki" opened alongside the Toranomon Hills Station Tower in January 2024. The interior features a modern Japanese design that offers a calm atmosphere with the warmth of wood. Despite being early on weekends, the place is almost full, popular with couples and foreign tourists alike. While it might be a bit pricey for an izakaya, the quality far exceeds the cost, making it delicious! Watching the sashimi and sushi being skillfully prepared over the counter feels just like visiting a sushi restaurant. The limited edition "Hon Maguro Toro Takumaki" can be enhanced with a topping of sea urchin and ikura for an additional 1,000 yen. The generous serving of ikura and sea urchin is visually stunning. It’s the epitome of luxury, and I definitely recommend adding this option! ◼︎Orders￣￣￣￣￣￣￣￣￣ - Sashimi platter: 1,980 yen per serving - Assorted sushi (Omakase four pieces): 1,800 yen - Hon Maguro Toro Takumaki: 2,500 yen (with sea urchin and ikura +800 yen) - Sweet potato butter potato salad: 880 yen - Lamb Tsukune with Oita Ran-Oh egg: 1,280 yen - Kamiyama Sudachi + Sai Kyo soda: 850 yen ◼︎Rating at the time of visit￣￣￣￣￣￣￣￣￣3.43 ◤ Thank you all for your [follows], [likes], and [saving the shop]. It is a great encouragement. ◢ Please also check my Instagram ❤︎ Yoko Kawamura (@yoko_kawamura_)

After work at a Japanese izakaya---Store Information---Located on the 4th floor of Toranomon Station Tower. I visited on a Friday night, so it was bustling and always fully booked with reservations!---Order---・Sashimi platter ¥1,980/person・Salmon kimchi ¥700・Deep-fried anglerfish ¥1,000・Shrimp sesame balls ¥900・Snow crab and milt risotto-style clay pot ¥4,800---Impression---・The dishes, starting with the sashimi, are delicious! Many people were also ordering sushi.・For an izakaya, the individual dishes are a bit pricey, but the quality of the food is high, so it's exciting to see what comes out.・Additionally, there was a variety of sake and wine available! I felt it was unusual for an izakaya! The combination of sake with the food is fantastic.・The restaurant is compact, and if you're seated at the counter, you hang your bags on hooks, which might be inconvenient for those coming from work with a lot of luggage.

**Restaurant Name:** Toranomon Rakkiki **Location:** Toranomon Hills Station **Budget:** 6,000 to 7,999 yen **Ordered Menu:** Omakase Four Pieces, Shirako and Ankimo with Ponzu, Grilled Kamatsu with Onion and Salt Koji, Fried Anko After work on a weekday, I headed to Toranomon Hills around 5:30 PM, a place I hadn’t visited in a while. It’s quite close to my workplace in Roppongi, so it wasn't a long trip! A friend recommended this place, so I decided to visit this izakaya located on the 4th floor of the Toranomon Hills Station Tower. The direct connection to the station is fantastic, especially since it was a rainy day. This restaurant is a part of the popular "Maruko" chain based in Sangenjaya. They focus on seafood, offering a variety of dishes, including sushi and sashimi that highlight fresh ingredients. It’s become a talked-about spot for enjoying good fish in Toranomon. I ordered the following dishes: ▼ **Omakase Four Pieces** The rice is special Koshihikari from Iwafune, Niigata. The lineup included tuna, sea bream, yellowtail, and eel. The sushi rice was slightly firm with a hint of sourness, likely from the use of red vinegar. The fish was delicious—much better than many high-end sushi places! The yellowtail was seared, releasing an incredible amount of fat that burst in my mouth. Highly recommended! ▼ **Shirako and Ankimo with Ponzu** Fresh shirako and ankimo from Hokkaido had no odor. While the portion was slightly small for the price, it was still delicious and a great choice to accompany drinks. Starting with this dish might be a good idea! ▼ **Grilled Kamatsu with Onion and Salt Koji** The fragrant sweetness of the onions really infused into the kamatsu, making it very delicious. Paired with daikon radish and sweet pickled myoga, this dish was high in quality. A must-order! ▼ **Fried Anko** Despite being fried, the fish’s flesh was tender and had a lovely bounce to it. Adding a squeeze of sudachi (Japanese citrus) gave it a refreshing touch, making it a great double treat. I was amazed by how tender it was! On another note, the appetizer was a delicious bonito nigiri! As noted in other reviews, they serve different types of fish nigiri seasonally. There are also course options available, perfect for the upcoming drinking season! With an open kitchen, if you manage to sit at the counter, you might get luckier than the restaurant's name suggests! It's fantastic to enjoy watching the cooking process right in front of you. Thank you for the wonderful meal; I’ll definitely come back! *Please like and save this review!*

Located in the Toranomon Hills Station Tower, "Toranomon Raki" is a Japanese izakaya that combines traditional flavors with a modern twist, brought to you by the popular Marco from Sangenjaya and Shimokitazawa. The restaurant transcends the typical izakaya experience, offering a refined atmosphere that blends elements of a kaiseki restaurant and a stylish bar. Guests can enjoy creative Japanese cuisine that builds on traditional dishes while incorporating contemporary arrangements. The interior is unified with chic color tones, featuring warm lighting and wooden materials that create a pleasant ambience. The tables and chairs made of wood convey a sense of Japanese culture while integrating modern design elements. This sophisticated environment is perfect for dining with loved ones, business meetings, or girls' nights out. The menu is rich with a variety of seasonal ingredients, aiming to maximize the inherent flavors of each ingredient. In addition to classic sushi and sashimi, there are hearty options like clay pot rice and seasonal tempura. Today, I began with a sashimi platter featuring bonito, sea urchin, and octopus, beautifully arranged on a plate that looked almost like a work of art. The chef’s special four-item assortment included cod milt, ume crystal, moringa ohitashi, and octopus with wasabi flower, which was also a visual delight, allowing guests to enjoy both the look and taste. For fish lovers, I highly recommend the sushi platter with four pieces. It uses red vinegar for the sushi rice, ensuring a true Edo-style sushi experience while showcasing unique combinations in the toppings and presentation. The omakase sushi selection included salmon roe, sea bream, and lean tuna, featuring the freshest ingredients of the day. Don’t miss out on the clay pot rice, made with specially cultivated Koshihikari rice from Iwafune, Niigata Prefecture. It's prepared with seasonal ingredients, cooked to perfection in a hot clay pot, which enhances the fluffy texture and flavor of the rice. Today, I ordered the clay pot rice with Daisen chicken and seasonal greens dressed with yuzu butter. The rice, cooked in the pot, had a satisfying bite to it. The stewed sea bream with matsutake mushrooms is a dish that captures the essence of autumn with its aromatic flavor. As for drinks, they offer a combination of tea and shochu, and an original tea-based cocktail with Maker’s Mark and smoked tea that pairs excellently with the food. I enjoyed a Tokyo craft beer and a Shima lemon sour today. One of the highlights of this place is the friendly staff, who make for a delightful conversation over the counter. If you’re going as a small group, I recommend sitting at the counter. It’s a space worth visiting, and you might just have a "lucky" experience as the name suggests!

I decided to have lunch at a highly-rated restaurant in Toranomon Hills after hearing good things from a friend. Two skilled chefs, each with about ten years of experience at a famous sushi restaurant, were here, and the sushi they serve is a signature dish. Looking at the drink menu, it features not only sake but also interesting tea cocktails! ● Starter: Seiko crab sushi with sauce. The sauce is made from the crab shell's broth. ● Fried monkfish: 1000 yen. The texture of the fish is firm and delicious! ● Horse sashimi platter (two types): 1980 yen. Both the lean meat and tongue are completely odorless, and the tongue has a different chewy texture compared to beef or pork. ● Horse offal stew: 1100 yen. It looks rich but is not overly strong in flavor, with no odor at all. Made with soy sauce, tamari soy sauce, and Arima pepper. ● Lamb meatball with egg yolk: 1280 yen. It includes lamb and chicken cartilage, served with a rich egg yolk from Oita Prefecture. A hearty dish. ● Simmered yellowtail collar: 1500 yen. The yellowtail is juicy and has a good amount of fat, also quite filling. ● Daisen chicken and new ginkgo with yuzu butter in an earthen pot (2 servings): 3500 yen. It’s cooked with plenty of moisture, making it soft. Any leftovers can be made into rice balls. For drinks, I enjoyed: ● Corn x Hige tea: 700 yen ● Roku gin and tonic x Chiran tea: 900 yen Although we didn’t have the sushi this time, I had a great experience! Thank you for the meal!

Recently, I've been visiting the Toranomon Hills Station Tower quite often, and this time I went to have a meal on the fourth floor. It's great that small children are welcome here. The Station Tower itself just opened in October last year and is quite new, and the gourmet zone on the fourth floor is very convenient. I visited a Japanese-style izakaya called "Toranomon Raki" (楽㐂). This place isn’t just a typical izakaya; it offers creative Japanese cuisine. The restaurants here mainly include popular new shops from well-known establishments and talented chefs from famous restaurants, along with others that have a strong commitment or concept. "Toranomon Raki" is a new outlet from the “Maruko” group, known for their reasonably priced and delicious izakayas, with popular spots such as "Sancha Noba Maruko," "Shokudo Kado," "Komaru," and "Shimokitazawa Rokaku." I felt an assurance of delicious food even before arriving. Due to the high tenant fees, only restaurants confident in their brand and skills can afford to set up here, meaning there are no standard chain restaurants, which adds peace of mind in choosing where to eat. Additionally, most of the places are not expensive. Arriving at the restaurant just in time for my reservation, I took a photo of the exterior. Inside, there’s an L-shaped counter running alongside the kitchen, with a six-person table in the center and two table seats with sofas. The space is effectively utilized, even though it's not very large. I ordered a draft beer, “Tokyo Craft.” They also have quality drinks on their menu, with sours and highballs made from good whiskies like "Hibiki" and "Maker's Mark," which is a nice touch. Here's what I had that day: - **Appetizer**: A high-level dish featuring rice and crab with a sauce. - **Shirasu and Early Mandarin Salad**: Fresh shirasu (boiled tiny sardines) combined with fresh watercress and sweet early mandarins, enhanced by sliced mushrooms for a nice accent. - **Poached Pear and Pancetta Potato Salad**: A visually unique dish shaped like a tower, topped with cheese and pepper. It had a lot of ingredients, such as chunky potatoes and Italian bacon, providing a satisfying texture unlike the usual creamy varieties. The sweetness of the pear really enhanced the flavors. - **Sashimi Platter**: - Katsuo (Bonito) from Kochi: Fresh and delicious. - Tai (Sea bream) from Ehime: Firm and delicious. - Shime Saba (Marinated mackerel): Packed with flavor, making me crave rice. - Buri (Yellowtail) from Hokkaido: Rich and extremely tasty, probably the best sashimi on the plate. - Uni (Sea urchin) from Aomori: Sweet and fragrant, without any off-putting odor—very good quality. - Aori Ika (Greater amberjack): Sweet with a nice texture. - **Grilled Sanma with Matsutake and Miso**: A wonderful combination of autumn flavors, with the rich taste of sanma complemented by the fragrance of matsutake mushrooms—far exceeding typical izakaya fare in quality. - **Lamb Tsukune and Oita Ranou Egg**: This was my first time trying lamb meatballs, which were flavorful with a rich taste thanks to the yolk from high-quality "Ranou" eggs, resulting in a delicious overall dish. - **Daisen Chicken and Ginkgo Yuzu Butter Donabe**: This was a surprise, as there was a generous amount of rice—two full servings! Topped with grilled Daisen chicken, ginkgo nuts, and plenty of Kujo green onions, the chicken’s flavor was enhanced by the yuzu butter sauce, making for an excellent dish. I finished every grain of that delicious rice. Overall, I was reminded of the high quality of the dining options at the "Toranomon Station Tower," and I thoroughly enjoyed the high-quality dishes from the "Sancha Noba Maruko" group. Although the menu is somewhat limited, they frequently change their offerings, so there’s always something new to try. They provide delicious food and quality drinks at reasonable prices—while they might not be as cheap as the Sancha area, they’re very reasonable for the Toranomon area of Minato Ward. The direct access to the station is also convenient, and I believe this restaurant will continue to gain popularity. It was a great place.

I had the grilled silver salmon and salmon roe set meal (1,700 yen) at the Japanese restaurant on the 4th floor of Toranomon Hills Station Tower. The salmon fillet was thick and large. It came with a drink, and I could choose from hojicha, iced coffee, or juice. I was given a takeout container for it.

I came here after a long time. A friend I once brought here wanted to try the grilled salmon lunch, so I was invited. I suggested this place for a year-end party at work (is it that time of year already?), but when they looked it up, they said it was too expensive, so it was turned down. Well, I guess the quality justifies the price. Today, there are three of us. The grilled salmon lunch is especially large today, and I’m thrilled—it feels like I’ve become a bear! I really enjoyed the salmon. It was delicious! Although there might have been a little less ikura (salmon roe) than usual, perhaps that's why the salmon is so big? I actually prefer the larger pieces of salmon!

First visit. Although the night menu is tempting, I went for lunch. The large salmon, which was a rice thief, came with a generous serving of mentaiko as a side. There’s no doubt that it made me want to keep eating the white rice, so I asked for a free refill. Also, the rice was cooked perfectly. They also prepare bento boxes for lunch if you make a reservation, which is great. I plan to visit again next time for dinner.

Had a Japanese set lunch at Toranomon Hills! I ordered the Salmon with Ikura Set (1700 yen), and I was happy that it came with a drink in a cup! It seems to be part of the Shimokitazawa Rokukaku series, likely connected to the Maruko group! The interior is minimalistic yet has a warm wooden touch, creating a lovely atmosphere! The salmon in the set was a decent size with just the right amount of salt, and the portion was generous, making the rice so enjoyable! The rice itself was delicious too! I’m definitely coming back! Thank you for the meal!

I recently discovered that you can now enjoy kimchi at a restaurant called RAKKI in Toranomon. This is Takeda speaking. #The effects of practicing with Shin Ramyeon are showing! MARUKO, popular in Sangenjaya, has opened its first store in Toranomon. #Who would have thought it would be a part of the Maruko family? #Delicious is a given! I always felt like Toranomon Hills was too prestigious to approach, but now that I'm older, I decided to check it out. #Not Spy Kids, but Spy Uncle. The building is so grand that I felt like a country bumpkin, looking around awkwardly. #Well, I’m from Tokushima, so I guess I am country. After making it there safely, I entered the restaurant. The interior has a modern Japanese style, filled with the warmth of wood and plenty of negative ions. #What does it mean to feel more relaxed than at home? Here’s what I ordered: ◾️ Assorted Sashimi (7 types) - A luxurious selection! The bonito is from Kochi. Since I’m from Tokushima, I eat it often, and it’s always delicious. There’s no fishiness, and it pairs perfectly with the condiments. My favorite, the squid, has a pleasantly chewy texture and a sweet flavor. ◾️ Daisen Chicken and Ginkgo with Yuzu Butter in a Clay Pot - The rich flavor of the chicken seeps into the rice in the pot. The addition of yuzu butter brings a depth of flavor with gentle warmth. Just like people and clay pots, having inner kindness is important. We don’t need superficial sweetness. It’s like clay pot = life. #Not really though. ◾️ Sweet Potato Potato Salad with Fermented Koji and Gorgonzola - I ordered this first, and honestly, it’s the best potato salad I’ve ever had in taste and texture. It has saltiness while maintaining the sweetness of the sweet potato, and there’s something with a mochi-like texture inside that made it incredibly delicious. You definitely have to try this! ◾️ Ankimo (Monkfish Liver) with Sansho Pepper - It has a melt-in-your-mouth texture and rich flavor; it truly deserves to be called the foie gras of the sea. I wish I could be called Takeda the ~. Will that day ever come? What do you think, everyone? ◾️ Tuna (Appetizer) - Unexpectedly, the appetizer was tuna sushi. This definitely is not what you'd expect from an appetizer. Haha! It was so good, I even used it as the main photo. The quality of both the fish and rice is comparable to that of a fine sushi restaurant. Delicious! The food level is impressive, as expected from Toranomon Hills. I’m glad I had the guts to sneak in as a spy uncle. #Just go normally, right? I feel like one visit to RAKKI won’t be enough; I want to try more of their menu. It surely must be delicious! Thank you for the meal!

Directly connected to Toranomon Hills Station, this restaurant is located on the fourth floor, which is home to many great dining options. It's the seventh establishment from a restaurant group focusing on Setagaya Ward, hence the name "Lucky Seven" (楽七). They offer a selection of carefully curated sake, shochu, and cocktails, all enjoyed with delicious side dishes. The staff is lively and friendly!

<Usage Situation> 3.43 Weekdays, 3 people for reception. The open and spacious atmosphere, along with warm-toned wooden tables and the beautifully handcrafted chairs, creates a wonderful Japanese ambiance! The restaurants in Toranomon Hills tend to be slightly pricey, but they have great taste and delicious food. Our international guests were able to choose their favorite dishes and were very satisfied! The drinks included some unique soft drinks made with Japanese tea, which was quite nice! <Ordered A La Carte> ◯ Appetizer: Red Tuna Nigiri. This appetizer was very elaborate and impressive! ◯ Today's Fish 1980/cap: A platter that includes Hokkaido sweet shrimp, Kochi bonito, mackerel, squid, sea urchin, and everything listed on the menu! ◯ Mackerel with Ume Shiso Roll and Nameko Grated Daikon 1400: The acidity of the plum pairs wonderfully with the richness of the blue mackerel! The soft flesh bursts with flavorful fat. ◯ Lamb Tsukune and Oita Ran-Oh Eggs 1280: The lamb has a mild flavor, and the coarsely ground meat goes perfectly with the rich egg yolk and savory sauce, making it great with rice. ◯ Assorted Seasonal Dishes: 4 varieties 2300: Includes figs with macadamia nut white dressing, plum crystal, snow crab with moringa ohitashi, and squid tentacles with wasabi leaves. ◯ Nodoguro and Salmon Roe with Kujo Green Onion Clay Pot 4900: For three people, we shared about 1.5 bowls per person. It had a bit too much moisture, and the ingredients and rice were somewhat crumbly.

I finally got to try the salmon and roe set meal from the restaurant I've been eyeing for a long time! It was always sold out due to bad timing, but I arrived at 12:40 on a Monday and, surprisingly, they still had the salmon and roe set available! It was quite pricey at 1700 yen, but the salmon was substantial and there was a decent amount of roe on it! It was a bit salty, so I found myself wanting more rice, but it was amazing overall. The only downside was that the miso soup was lukewarm, but I was just so happy to finally have the lunch I had been wanting to try! The staff were energetic and cheerful, which was nice, and I also appreciated that a drink was included and that takeout was an option.

I recently visited "Raki," located on the 4th floor of the Toranomon Hills Station Tower, directly connected to the station. This restaurant is part of the Marco group, which has gained popularity in Sangenjaya, and offers a unique blend of izakaya and kaiseki dining, making it an adult-oriented creative Japanese cuisine spot. True to its theme of "NEXT JAPAN," the entrance features a welcoming bonsai, leading into a relaxing modern Japanese space. I started with a draft beer, "Tokyo Craft" (900 yen). To my surprise, the first dish was a piece of tuna sushi. The ruby-red glistening flesh was exquisite, melting in my mouth with its delicate cut. The restaurant prides itself on fresh fish sourced daily, so I ordered the sashimi platter, “Morikase” (1 serving 1980 yen; the image is for 2 servings). It included luxurious selections such as Aichi sea bream, grilled mackerel, sumika squid, Nagasaki marinated mackerel, Aomori sea urchin, and Hokkaido striped shrimp, all beautifully thinly sliced, which I prefer. After a year where I struggled to find delicious sanma (Pacific saury) outside, I was delighted to see it on the menu and ordered "Grilled New Sanma with Ume and Shiso Wrap" (1400 yen) along with a sake, "Joekigen" (1 go 1300 yen), which paired wonderfully. While tempura and fried dishes are common, grilled sanma is quite rare. It was refreshing when enjoyed with nameko mushroom and grated radish. The restaurant is also known for its Edo-style sushi made by skilled chefs, but since I had already enjoyed the sashimi platter, I decided to finish with clay pot rice. Naturally, I went with sanma again, ordering "Sanma and Three Types of Mushrooms Clay Pot Rice" (2 servings for 3800 yen), which featured specially cultivated Koji rice from Iwafune, Niigata. The mushrooms were sautéed with sanma liver, adding a delightful, savory touch. The acidity of the semi-dried tomatoes complemented the rice perfectly. Of course, I couldn't resist adding a "Fusotsuru" (1 go 1300 yen) sake. Leftover rice was wrapped for me in an adorable bag with a smiley face. When I jokingly requested a Chanel bag, they graciously entertained my whim. I’ll definitely be returning!

This is a traditional izakaya located on the 4th floor of the Toranomon Station Tower, directly connected to Toranomon Station. I heard that you can enjoy high-quality cuisine at reasonable prices without losing the upscale vibe of Toranomon Station, so I decided to visit. The menu is distinctive and sets itself apart from typical sushi izakayas, and I was pleased to find the selection of sake and alcohol options to be excellent. The sweet potato potato salad is creatively finished by searing butter right in front of you, showing a high level of craftsmanship. Initially, I was a bit concerned about the wait time for our orders, but things picked up tempo afterward, which was reassuring. I suppose it's understandable given the meticulous preparation. The lamb tsukune and Oita Ranou chicken were so large they felt more like hamburgers than tsukune. However, just a slight press with chopsticks caused a gush of juicy meat to pour out, and I enjoyed the texture thanks to the inclusion of cartilage. The limited edition toro takikomi roll was skillfully prepared right in front of me, making it a visual treat as well. Choosing the counter seats this time was definitely the right decision. Additionally, it turns out that you can add uni and ikura for an extra fee to the limited toro roll, and I didn't hesitate to order it. Perhaps because I was right in front of the chef, they generously piled on the sea urchin, which was a delightful surprise. The combination of tuna, ikura, uni, and pickled daikon burst in my mouth, creating a wonderfully rich taste that brought me pure happiness. It was delicious. There were many other tempting dishes on the menu, but I had to forgo them this time as I was too full. They frequently change the rice cooked in a donabe (earthen pot), so it’s nice to know you can look forward to different dishes no matter when you visit. Thank you for the meal!

How about Toranomon Hills?? On this day, I was here with colleagues from the office, which had just relocated nearby. The atmosphere is young and stylish, just like the trendy crowd around it. The restaurant has an open layout, making it easy to enter. As for the prices, looking at the menu, they certainly reflect the Hills pricing. As far as I remember, the sashimi platter was ¥1,980 per person, and the toro-taku was also ¥1,980. Having recently enjoyed reasonably priced sashimi in Kansai, the impact here felt a bit subdued... The quality is good, but the pricing is typical for the area. I had a bit too much to drink considering the price, haha. Thank you for the meal!