I had the pleasure of enjoying delicious meals from the owner chef, Ms. Satsuki, in London almost every week. Upon hearing about the high praise for the restaurant she opened upon returning to Japan from Italy and Hong Kong, I decided to visit right away. As I savored the wonderful dishes, I could truly feel the high ratings from media articles and word of mouth. The customer at the next table mentioned that they were strongly recommended by their boss who visited last week, and they were extremely satisfied with the taste. Each dish had Ms. Satsuki's heart poured into it, and it was truly a series of moving experiences. She carefully explained the origin of ingredients from Rishiri to Bhutan while serving each dish on the tray. The cooking that brings out the flavors of high-end ingredients such as caviar, truffles, sea urchin, and matsutake mushrooms can truly be called works of art. The young chefs also moved briskly with thoughtfulness, creating a pleasant atmosphere where I could enjoy the best cuisine. I heard that even very famous people have visited the restaurant. When I asked for the name of a person I am a big fan of, I couldn't help but think about the possibility of meeting them by chance next time. I highly recommend everyone to spend a blissful time at Azabu Saotome.

The monthly course menu changes, so I was able to make a reservation on July 1st and visited for the first time. The course started with 6 people in 3 groups at the same time. The dishes included: appetizers, soft and fluffy eel, grilled turban shell, crab, fatty grilled Alfonsino, dashi soup with bonito flakes and kelp, abalone and winter melon soup, shabu-shabu of cutlassfish and golden eye snapper, salted tuna in a pot, tuna sushi, sea urchin hand rolls, fatty tuna hand rolls, eel sushi, fried shark fin, wagyu beef shabu-shabu, wagyu beef sukiyaki-style, corn rice, truffle rice, and a dessert of green plum. The latter part had some unconventional dishes, but overall it was a traditional Japanese cuisine experience. The course had a variety of dishes from seasonal fish to wagyu beef, all based on meticulous work and delicious broth. It was a rich and delicious course. Thank you for the meal!

A bit of a walk from Roppongi Station, so taking a taxi is a good idea. I visited for dinner and all the dishes were delicious. The taste, presentation, and atmosphere were all top-notch. It's been a while since I got so excited about food (laughs). Every dish was so good that it feels almost presumptuous for me to leave my thoughts on each one. There are also many different kinds of sake available, and they are reasonably priced. I've never been to a place like this before. It may not be easy to visit often, but it's definitely a restaurant I want to go back to.

Recently, I have seen ingredients such as "truffles" and "shark fin" being used generously, teaching me the depth of Japanese cuisine. The skills honed in Hong Kong and the techniques learned at "Ginza Kyubei," along with the ability to satisfy customers, all lead to the ultimate "satisfaction." Cooking is not just about the "location," "ingredients," or "techniques," whether it's French cuisine, Chinese cuisine, or Japanese cuisine... it all comes down to the creator's "philosophy." It was impressive that despite being fully booked, there was no need to make a reservation months in advance. I wish for even more prosperity. Thank you for the wonderful meal.

I didn't know that New Year's Day could be so amazing with such a wide variety of Japanese dishes and the ultimate deliciousness. They even serve sushi that you can eat as much as you want. Each dish is made with the best seasonal ingredients and I was completely satisfied. I will definitely go back!

When it comes to autumn, I am all about the food! After returning from Bangkok, I headed to a restaurant called "Azabu Saotome" recommended by a friend. My friend is a foodie who has lived abroad and always shares delicious food recommendations with me. Lately, this restaurant has been their favorite, so they brought me along. The atmosphere was calm and relaxing, perfect for a date or business meeting. The first thing I noticed was how the chef is very sensitive to aromas. Each dish was layered with fragrances and textures, making me feel happy. While food can sometimes just be consumed, dishes that chefs have put effort into experimenting with become a true delight. The pairing with alcohol was excellent, with Japanese sake and wine both being thoughtfully chosen. The restaurant has limited seating, so I recommend visiting with a small group of up to three people. It was a wonderful place where I truly felt the greatness of Japanese cuisine. I would love to visit again. Thank you for the wonderful meal!

Hidden in a back alley just off the main street of Nishi-Azabu is a quiet hideaway. The owner, Mr. Satsuki, started his career as a sushi chef at Kyubei and has since built an illustrious career working abroad. The cozy L-shaped counter made of refreshing hinoki wood seats only 8 people. There is only an omakase course available, and all dishes are served simultaneously. The menu is not written down, but explained verbally. Some highlights include: duck with freshly shaved truffles, persimmon, chrysanthemum, and shimeji mushroom salad, hot yuba from Nikko with wasabi sauce, black abalone from Miura and Yutaka, and liver sauce with nori. Each dish is expertly prepared and presented with a focus on seasonal ingredients and flavors. The meal also includes sparkling wine, sake, and a variety of sushi made by Mr. Satsuki himself. The experience is not just about the food, but also the presentation and the sensory journey that each dish takes you on.

I was introduced to this restaurant by a friend and made a reservation in advance for my first visit. I had heard good things about it, but it exceeded my expectations. The restaurant has only 8 counter seats, and everyone starts at the same time. We started with "Duck and Truffle" paired with sparkling wine, followed by "Persimmon and Chrysanthemum, White Sesame Dressing with Shiitake Mushrooms" topped with caviar. The presentation was lovely, reminiscent of autumn leaves. Next was the "Nikko Fresh Yuba with Wasabi Sauce", which was hot and creamy with a rich soybean flavor. The "Black Abalone with Liver Sauce" had a crunchy texture, with seaweed and liver sauce blending beautifully. We then enjoyed some sake from Tochigi called "Junmai Ginjo Kikka Migaki". It was smooth and dangerously easy to drink, with a subtle elegance that paired well with any Japanese dish. The meal continued with dishes like Matsutake Mushroom Tempura, Fig with Sesame Sauce, and a comparison of Bonito Flakes. Each dish was not only delicious but also visually and aromatically pleasing. The meal included a variety of sushi, with highlights like "Oma Tuna" and "Uni from Rishiri-Rebun". The most memorable dish was the "Shark Fin Stick", which was deep-fried and handed to us in paper. The crispy exterior and tender, dense interior of the shark fin made for a unique and enjoyable experience. The meal ended with dishes like Eggplant Manju and Sukiyaki Mayumi Style, cooked over charcoal. The aroma of the charcoal cooking added to the overall experience. The meal concluded with Matsutake Rice, Truffle Rice, and Truffle Egg Rice, followed by desserts of Kyoho Grape and Warabi Mochi. Even the green tea served at the end was brewed perfectly, with a fragrant and sweet flavor. This restaurant truly showcased the beauty of Japanese cuisine, and despite the numerous courses, I was able to enjoy every bite without feeling overwhelmed. This restaurant is truly exceptional.

I visited the long-awaited and admired restaurant "Azabu Saotome" this time. The owner, Hiroyuki Satsuki, started his career as a chef at "Ginza Kyubei" and then honed his skills at numerous famous restaurants in Japan and abroad before moving to Hong Kong. His success in Hong Kong was remarkable, as he received one Michelin star for 10 consecutive years in the Michelin Guide Hong Kong Macau. "Azabu Saotome" is the culmination of Hiroyuki Satsuki, who is loved by gourmets from around the world. The restaurant is located in a quiet residential area in Nishi-Azabu, about a 10-minute walk from Roppongi Station. It is truly a hidden gem for adults. The beautiful white wood counter seats only seven people. Of course, it was fully booked on this day. It was so exciting to see Hiroyuki Satsuki's beautiful movements right in front of me. It made me feel so impressed. ☆Shizen Sparkling Koshu: A sparkling wine made from Koshu grapes using the Champagne method. The pure fruit flavor is very impressive, with a refreshing acidity. We all started the course together. ☆Duck Tartare with Truffle: When you take a bite, the wonderful aroma of truffle comes through your nose. It's so blissful. The pairing with sparkling wine was excellent. ☆Edamame Tofu with Hairy Crab and Tosazu Jelly: Enjoy the rich edamame tofu and sweet hairy crab with a refreshing Tosazu jelly. The elegant saltiness of the caviar adds a nice touch. It was also delicious. ☆Simmered White Zucchini: The crunchy texture of white zucchini is preserved, and it is delicious with a generous amount of gentle dashi. The thick dashi with a hint of ginger is very delicious! ☆Black Abalone from Aburatsu with Ariake Nori and Fushimi Togarashi: The lightly scented aroma of the sea. The tender black abalone, cooked to perfection, is packed with umami and delicious. The liver sauce with a hint of sweetness is also irresistible. ☆Mimuro Cedar Barrel Bodai Junmai Sake: A sake with a strong and rich flavor. ☆Matsutake Mushroom Tempura: The fine breadcrumbs are crispy, and the matsutake mushroom is very juicy. The more you chew, the more the umami and aroma spread, making you feel happy. The vinegar and salt add a nice touch. ☆Fig with Sesame Dressing: I was surprised by how well figs and white sesame go together! It's incredibly delicious. The freshly grated sesame aroma is also wonderful. The almond slices add a nice nutty flavor. ☆Grilled Nodoguro: The perfect grilling technique is superb! The skin is crispy and fragrant, while the flesh is tender and packed with sweet fat. The gentle acidity of the ponzu sauce with bonito flakes is also delicious. ☆Awaji Sea Bream with Grilled Matsutake Mushroom: First, try the matsutake mushroom alone. The fresh, crisp texture with a crunchy bite is so luxurious. You can enjoy the fragrant aroma and delicate flavor of the matsutake mushroom directly. And I was surprised by how well the sea bream and grilled matsutake mushroom complement each other! It's delicious. The sudachi adds a nice touch to it. ☆Akita Junsai and White Gourd: The crunchy texture of the white gourd is very impressive. ☆Oma Tuna Nigiri: It's a small and elegant size of nigiri that you can enjoy in one bite, but the happiness in your mouth is quite significant. The fatty, melting tuna and the balance of the shari are wonderfully delicious! ☆Hokkaido Dōnan Turbot: It has a good balance of sweetness and rich umami. The Engawa on top is fatty and sweet. ☆Uni: Oh, it's sweet and beautiful.

It's been a while since our gourmet girls' night out! A friend who is close with the chef reserved a special restaurant for us - none other than the restaurant of renowned chef Hiroyuki Gogatsu! The restaurant, "Ginza Kyubei," offers a stylish setting with only counter seats, allowing us to chat with Chef Gogatsu himself. We started with a course meal, and each dish was a delight for us food lovers. The menu included dishes like duck tartare with truffle, edamame tofu with crab and caviar, abalone with liver sauce, and more. The highlight was the fried whole matsutake mushroom served with vinegar and fig sesame sauce. Each dish was exquisite, and we were in food heaven throughout the meal. The experience was so enjoyable that we all left feeling grateful to our friend for making the reservation. We can't wait to go back to this amazing restaurant together!

A foodie friend excitedly told me about a chef named Gogatsujo who had returned to Japan after making a name for himself in London. Gogatsujo started his career at "Ginza Kyubei" and went on to work at renowned restaurants in London, Paris, and Milan, including "NOBU". He then opened his own restaurant in Hong Kong, earning a Michelin star for over 10 years. I finally had the chance to visit his restaurant in Nishi-Azabu with my gourmet friend. The restaurant, with only 7 counter seats, was fully booked that night. We enjoyed a course menu starting with a toast of 100% Japanese sparkling wine, Shizen Sparkling Koshu. The dishes were all beautifully presented and delicious, with a perfect balance of flavors. The standout dish for me was the Fucalile Stick, crispy and flavorful. The service was impeccable, and the wine pairings were spot on. Despite the many dishes we tried, I was surprised at how light and satisfying the meal was. Gogatsujo's unwavering commitment to his unique style, both abroad and in Japan, was truly impressive. I can't wait to go back soon!

This restaurant is average in every aspect. There is nothing exceptional, just an ordinary impression. The portion size is also average. The restroom is clean, providing a comfortable environment. It would have been better if there were clearer explanations when serving the dishes.

A sublime moment in a dignified space. The tuna sushi was exquisite. The abalone appetizer had a sauce that was too delicious. The deep-fried shark fin was served in a modern way. The flavor was rich, and I could have had seconds ten times over at this size. Looking forward to my next visit in November. Thank you for the wonderful meal!

I had heard that a person with an impressive career opened a shop in Asakusa, and I finally visited. The shop had a nice size and I liked the atmosphere. The food was truly excellent, every dish was a hit! However, I was a bit disappointed that there wasn't much crab in the crab course... Sorry, that was the only thing that bothered me a little.

Among the new restaurants I visited this year, Saotome is one of my top favorites. I have been making reservations since summer and visited based on Saotome's recommendation for December. The meal was exceptional, with Matsuba crab and white truffle prepared in the unique Saotome style. The course consisted of small dishes served in multiple courses, with a sushi interlude which made the experience incredibly enjoyable. The price of the course was slightly higher due to the ingredients, but the satisfaction level was extremely high. The highlights included dishes like steamed crab claw, white crab roe, and Matsuba crab shabu-shabu. The meal ended with a delightful crab rice dish and a dessert featuring homemade kuzukiri and chestnut ice cream. The entire experience at Saotome was both enjoyable and delicious, making it a truly memorable dining experience.

■Dinner on 2021.10.15 (Fri) ■Course Menu ¥28,600 including drinks including tax Total bill ¥32,600 1. First Course: Persimmon and Matsutake Mushroom with White Truffle Caviar The white truffle caviar mixed with persimmon was elegantly presented with a beautiful white color. The sweetness of the dish was gentle on the lips and easily melted on the tongue, preparing the palate for the upcoming courses. The anticipation for the following dishes was heightened by the beautiful sweetness of the white truffle caviar, exceeding expectations with a total of 20 dishes to come. 2. Matsutake Mushroom Chawanmushi with Hokkaido Hairy Crab The layers of chawanmushi contained Hokkaido hairy crab on top and matsutake mushroom hidden below. Mixing the two layers together created a comforting and flavorful experience, with the aroma of matsutake subtly enhancing the dish. The delightful taste and texture of the dish left a lasting impression, making me want to savor it even more. 3. Grilled Female Turban Shell with Abalone Liver Sauce The grilled female turban shell, also known as "red abalone," reminded me of the famous abalone dish from Funtoku Mountain. The dish exuded a lovely aroma of the sea, with a delightful chewiness and a rich flavor from the abalone liver sauce. The combination of the abalone meat and the liver sauce created a harmonious blend of flavors that left a lasting impression on my palate. 4. Matsutake Mushroom Tempura from Iwate Prefecture The tempura featured the last matsutake mushrooms of the season, with small-sized caps due to the poor harvest this year. Despite the size, the tempura had a crispy and flavorful coating, allowing the essence of the matsutake to burst through with each bite. The fragrant and delicious tempura showcased the true quality of the matsutake from Iwate Prefecture. 5. Awaji Conger Eel Soup with Matsutake, Kamo Eggplant, and Arare Rice Crackers The eel soup featured a unique twist with arare rice crackers instead of rice, providing a crunchy contrast to the tender eel. The broth, made with the finest ingredients, was rich in flavor and depth, complementing the delicate taste of the eel and the earthy aroma of the matsutake. The grilled Kamo eggplant added a touch of bitterness, enhancing the overall dining experience. 6. Miyagi Bonito Tataki with Kyushu Negi Onion, Myoga, and Tosazu Jelly The bonito tataki was expertly prepared over charcoal, allowing the fish to release its natural oils and flavors. The tangy Tosazu jelly added a refreshing kick to the dish, balancing the richness of the bonito. The combination of flavors and textures, along with the skillful preparation, made this dish a standout in the meal.

A Japanese restaurant that opened in October 2020, located about a 5-minute walk from Roppongi Station. The chef started his career at the renowned sushi restaurant Ginza Kyubei. The omakase course includes dishes like oyster and lobster with white miso dressing, matsutake mushroom chawanmushi, hairy crab from Funamizu Bay, black abalone from Miura Peninsula, and more. The combination of traditional Japanese cuisine and sushi is a highlight of this restaurant. The quality of the dishes is top-notch, and each item is a delicacy. The use of Hokkaido sea urchin adds a luxurious touch to the course. Overall, it is a place that is likely to become popular in the future. Highly recommended!

- Access: 7 minutes walk from Roppongi Station on the Tokyo Metro Hibiya Line - Number of visits: First time - Purpose: Dinner with an acquaintance - Overview: A Japanese restaurant opened in November 2020 in Nishi-Azabu. The owner, Hiroyuki Satsuki, started his career as a chef at the famous sushi restaurant "Ginza Kyubei," then traveled around the world before earning a Michelin star for 10 consecutive years at a Japanese restaurant in Hong Kong. He returned to Japan and opened "Azabu Saotome." - Menu: Only omakase course available. The regular course is 25,300 yen including tax, and the autumn limited matsutake mushroom course is 28,600 yen. The dishes served on this day included: - Tai (sea bream) and caviar - Matsutake mushroom chawanmushi - Hamo (pike conger) and Kamo eggplant - Black abalone with liver sauce - Fried matsutake mushrooms - Seared nodoguro (blackthroat seaperch) - Tai (sea bream) and matsutake mushroom - Toro sashimi - Akami (lean tuna) nigiri - Uni (sea urchin) - Toro taku (fatty tuna with daikon radish) - New ikura (salmon roe) - Eel - Fried shark fin - Wagyu beef and matsutake mushroom shabu-shabu - Chateaubriand sukiyaki - Corn rice with truffle - Warabi mochi (bracken rice cake) - Kyoho grape sake - Aosora - Shirakawa - Hidamari - Miyazumi - Kaika - Impression: The restaurant may have only been open for a year, but the extensive experience of the chef, Hiroyuki Satsuki, was evident in the satisfying course. Some notable dishes were: - Matsutake mushroom chawanmushi: A delightful dish with the aroma of matsutake mushrooms blending perfectly with the flavor and aroma of hairy crab, complemented by the fresh taste of new ginkgo nuts. - Seared nodoguro: A rare dish with the skin of the blackthroat seaperch lightly seared, leaving a rare texture in the flesh. The slight crispiness of the skin and the refreshing grated daikon radish worked well with the rich fat of the fish. - Fried shark fin: A specialty of the restaurant, where boiled shark fin is fried to highlight its fibrous texture. A unique dish that can only be enjoyed here. - Corn rice with truffle: A satisfying end to the course with crunchy corn and fragrant truffle. Despite being towards the end of the meal, it was irresistible. It was a 3-hour experience where we could savor the world of Hiroyuki Satsuki. The menu changes monthly, so I look forward to visiting again. Thank you for the wonderful meal. - Rating at the time of visit: 3.29

The restaurant has a wide variety of dishes and the food is delicious, but the counter seats are somewhat cramped. (I thought it might be crowded because it's popular, but other restaurants are not as narrow even when full). Since the food is of high quality, it would be even better if the chef didn't get angry at the apprentice in front of us customers, and if the wet towels didn't smell bad.

It was a really good restaurant but I forgot to write a review! I thought it was just a Japanese course meal but I was surprised when sushi was also served! The ingredients were luxurious, they had a wide selection of sake, and I was very satisfied with the restaurant! The chef was also very friendly and the cost performance was good, so I definitely want to go again!