It was my first visit. I was surprised to find this place in Azabu-Juban! I was very happy because I hadn't been able to go eat Sansho pepper this season. Mr. Yukimura, every dish was amazing. Each dish was carefully prepared... I really love Japanese food. I couldn't help but eat too much, but from the Sansho pepper to the meat, fish, vegetables, and rice, everything had a gentle flavor.

It is a great joy to enjoy Yukimura's Hanasansho Nabe during this season. Yukimura was the one who came up with the wonderful combination of Hanasansho and beef, and even now, no one can surpass Yukimura in making Hanasansho Nabe. I have tried it a few times at Takadaiji Wakuden, but still, it cannot beat Yukimura's. The richness of the marbled beef, the perfect balance of flavors with Hanasansho, the delicate cooking at low temperatures - all of these elements have been thoroughly researched and presented, which is why it is so moving. I am impressed.

I visited a restaurant where I had the pleasure of serving regular customers from work. I felt nervous as all the customers were wealthy. This winter, it was my second time eating the famous grilled crab at Yukimura-san. A big live Echizen crab was bubbling and resisting in front of the counter, and I was impressed for a while before the dismemberment incident occurred, and then it was placed on the charcoal fire. Everyone was taking commemorative photos. What impressed me the most was the first dish. It was a dish of scallops from the eruption bay, with pufferfish milt strained and dissolved in dashi broth poured over it, with a touch of spring bitterness on top. Yukimura-san is a genius. It's amazing.

There are different ways to enjoy Echizen crab, such as boiling it at a seaside boil shop or grilling it at a restaurant. The top-notch place for boiling it is Murasan in Toranomon. While most places serve boiled crab, Wakyuden has been serving grilled crab since the master's time. And above all, the unique dish of crab roe and rice cooked on charcoal, like a risotto, is the specialty of Yukimura-san. This one-of-a-kind masterpiece will leave a lasting impression on you once you taste it!

Lily root, dried small fish, soba noodles with matsutake mushrooms, chawanmushi, grilled conger eel, matsutake mushroom tempura, scallop tempura, sweet potato tempura with sake lees, prosciutto and cheese tempura, sea urchin, Ise lobster, silk gourd, half-cooked yellowtail, chrysanthemum, persimmon, beef, sweetfish, matsutake rice, chestnut rice, miso soup, pickles, fig, caramel ice cream.

The following items were received from the companion's post: Lily root, dried konoko (herring roe), soba with matsutake mushrooms, chawanmushi (savory egg custard), anglerfish fry, matsutake mushroom fry, scallop fry, sweet potato fry with sake lees, prosciutto & cheese fry, sea urchin, spiny lobster, silk gourd, half-cooked yellowtail, chrysanthemum, persimmon, beef, ayu fish, matsutake mushroom rice, chestnut rice, miso soup, pickles, fig, caramel ice cream.

In the summer, I always go to Yukimura for the conger eel. I tried conger eel fry for the first time and it was delicious! The specialty sea urchin jelly and karasumi soba are perfect with some sake. I always order the recommended dish, Higan, from the chef. The clay pot rice at the end was cooked in two different ways, one for eating now and one for taking home. The ginger clay pot rice I had at the restaurant tasted even better with an added egg yolk on top. Another enjoyable night at Yukimura as always. Thank you for the delicious meal!

This was probably the last time I got to enjoy the sansho pepper this year, thanks to Mr. Yukimura. It was delicious as always and so much fun! What I enjoy the most is the humorous and witty talk from the chef. I feel like I come here just to enjoy the Yukimura Theater. Of course, the food is delicious, but especially because when you think of Mr. Yukimura, you think of the sansho pepper. I can't help but keep coming back from the beginning of the season until it ends. The soba with plenty of karasumi, the chawanmushi with plum, and the batico tempura were all new experiences for me. And the finale of nabe rice, this time with bean rice, was so delicious! Looking forward to the season of pike conger eel next time. Thank you always, chef! It was a feast!

After several years, I visited for the fourth time. Today, I was treated by a regular senior colleague. I feel grateful. We had sashimi. For the first time on my fourth visit, I was able to try the Hanasansho hot pot. The Hanasansho season is so popular that even Michelin stars have been returned, and they are not taking new reservations. It is a closed restaurant with a super high-class Japanese cuisine. The name is "Yukimura Delicious Food Research Institute". They closed the 3rd floor this day and we were on the 6th floor for the first time. Apparently, there used to be a Western-style restaurant on the 6th floor. Now, the more casual Rokkaku on the 4th floor is still thriving, where you can also enjoy the same Hanasansho hot pot at a more affordable price than at Yukimura. It's amazing to create a dish that is imitated all over Japan. Their famous dishes include Karasumi soba and Hanasansho hot pot. The Matsutake Ham Roll is also well-known. And of course, the crab as well. As always, everything was delicious. I will share a few thoughts through photos.

Spring vegetables, clam miso soup, frozen tempura with white fish and taranome (buds of the cod fish), mojiko (roe of the capelin) with sesame dressing, rolled sushi with bracken fern, rape blossoms in a clear soup, young ayu fish with bamboo shoots, beef tataki with sansho pepper, fava bean soba noodles with spicy daikon radish, butterbur sprout rice, rice with bamboo shoots, sake ice cream, and strawberry chocolate with sansho pepper.

Cruise companions and I made a reservation for the "Hanajansho" dining event when we visited here at the end of January. There were 6 of us, 3 couples. We started with a double highball of Chivas Regal Mizunara aged 12 years for a toast, while others had draft beer. We enjoyed various dishes including ginger soup, spring vegetables and clam jelly, red fish and wild vegetable tempura, and a variety of appetizers. We also had a simple vegetable roll, red snapper clear soup, grilled young ayu fish from Lake Biwa, charcoal-grilled Kyoto bamboo shoots, seared butterfish, soba noodles with spicy radish, and salt-boiled edamame. The highlight was the Hanajansho and beef shabu-shabu, which was incredibly delicious. We also tried two types of clay pot rice, pickles, red miso soup, and for dessert, cloudy sake ice cream with strawberries. It was a satisfying meal with great company, and we ended the night with more drinks and laughter. Looking forward to meeting everyone at the next gathering at Rokkaku on the 4th floor.

Spring vegetables, clam dashi simmered frozen mochi, dried bamboo shoots, white sesame dressed komatsuna, sesame dressed boiled eggs, caviar tempura, white fish, taranome flowers, sushi kwai, grated young ayu from Kyoto, bamboo shoots, mustard dressed soba, spicy daikon flower sansho, Omi beef fuki rice, bamboo rice, dessert.

During this time of spring, it is no exaggeration to say that the signature dish of Yukimura is the sansho pepper! It is truly delicious. The quality of the meat used is exceptional, and combined with the dashi and the aroma of the sansho pepper, everything is luxurious. The other dishes also feature spring ingredients, making it a fantastic course that truly lives up to its reputation.

Scallops, blowfish sperm, butterbur sprouts, sea cucumber innards, crab miso soup, steamed rice, boiled eggs, caviar crab, chrysanthemum leaf miso, duck dumplings, grilled crab with spicy radish, soba noodles with shiitake mushrooms, shrimp potato, sea cucumber radish, salmon roe rice, miso soup, pickles, and dessert.

Two years later, we visited "Azabu Yukimura" with 8 cruise companions for a private gathering. The plan for today's gathering was decided during a golf competition and social gathering held at a yakiniku restaurant in Azabu-Juban last November. The main dish for today was snow crab, along with various other dishes. We started with a special sake served in bamboo sake cups by Yukimura-san, followed by a Chivas Regal Mizunara aged 12 years double highball for me. We enjoyed dishes like ginger tea, appetizers, snow crab, Lake Biwa moroko, sea cucumber with sea urchin, and more. The highlight was the grilled snow crab, which was delicious. We also had crab miso rice and finished with desserts like strawberry and mascarpone cheese blancmange. Overall, the food was delicious, and we had a great time chatting with friends.

It was a special Christmas dinner. Today's dish was crab, but not just any crab - it was Matsubushi crab, a specialty here. It was delicious! I was accompanied by Caviar-san, so we had plenty of caviar as well. I'm looking forward to trying the Hana Sansho x Sukiyaki next time.

Yuri root, sesame and dried bonito salad, dried kelp, chawanmushi, ikura, chrysanthemum greens, boiled crab, boiled egg, caviar, whitebait, salted crab, spring rolls, soup, grilled turnip with crab miso, barley rice, ginkgo nuts, spicy daikon radish, soba, arrowhead, lotus root, shrimp, taro, shiitake mushroom, crab rice, miso soup, pickles, mascarpone cheese, blancmange, strawberries.

Mr. Yukimura at Asa no Hatachi in Mabu Juhachi served a crab-themed course in early December, which was absolutely delightful. Starting with Kani-miso soup, charcoal-grilled crab legs and claws, and ending with crab miso risotto, it was a fantastic crab feast. Of course, we enjoyed some Japanese sake to accompany the meal, including the delicious Bihaku from Taiyo Shuzo. The meal was perfectly complemented by dishes like Kikuyu and Gyuji, and we couldn't resist the temptation to have another glass of sake. The highlight was the three types of signature rice dishes served in the clay pot at the end. The conversation with the chef was as enjoyable as always. Thank you for a delicious and enjoyable time.

Ginger duck soup, grilled eggplant, spicy vinegar miso with lily root, shrimp tempura, deep-fried long green pepper, dried baby sardines with chrysanthemum greens, mackerel sushi, herring roe with flying dragon head matsutake mushrooms, herring and sea urchin, Ise lobster broth with salt-roasted ginkgo nuts, chestnut and sweet potato rice crackers, soba noodles with red beans, grilled ayu fish, chestnut rice, red miso soup, pickles, caramel ice cream, fig.

Lobster, sea urchin, and crab roe with tempura buckwheat soba noodles. Sushi with mackerel, lotus root, cucumber, and shishito pepper. Fried fish cake with eel and asparagus. Matsutake mushroom and abalone. Half-cooked potato stem with edamame, eggplant, and sweet potato. Grilled ayu fish with walnuts and matsutake mushrooms. Chestnut rice with caramel ice cream and fig.