Located on the top floor (PH) of a designer mansion facing National Route 246. There is a coin parking nearby, but the subway is better due to its proximity to the station. Lunch options are around 10 varieties, all at surprisingly affordable prices considering the quality. For some reason, they also serve handmade soba noodles. Without hesitation, I chose the soba. The soba noodles, a light gray color with a fine texture, are subtly delicious. Served cold with just the right amount of draining, the noodles are uniform in thickness with minimal scraps. Firm and flavorful, with a subtle sweetness and aroma. The presentation is elegant, with nori served separately despite being a zaru soba. This is an important point for soba lovers. The dipping sauce is a spicy Edo-style soba sauce, robust with a rich depth of flavor. The portion of the handmade soba (¥1,000) may not be enough for men, but the tempura soba (¥1,500) should be just right. While not a specialty shop, the quality goes beyond just being a course meal finale. Perhaps a beer garden in the coming summer?

Here is a restaurant review for a place near Gaienmae, just off the signal at Gaienmae, down the alley towards Umesouin. The entrance is on the top floor of a building, so be sure to contact the restaurant in advance as the ground floor entrance is auto-locked. The view from the terrace is quite nice once you arrive! The first thing that came out was American-style sushi. It was like a mix of Dragon Roll and California Roll. I really enjoy American-style sushi, so I found it quite delicious and the ingredients were fresh. Next was the Ebi Mayo Chiri, which was crispy fried shrimp with mayonnaise and a ketchup-based sauce similar to Japanese-style Ebi Chili. It looks beautiful. The fish dish had a slightly teriyaki sauce flavor, another classic American taste. To finish, we had hand-cut soba noodles. The soba dipping sauce and soy sauce were rich, with a hint of American taste. For dessert, we had Gâteau Chocolat and a mini cake. The Gâteau Chocolat was rich in sweetness and cocoa flavor. Overall, each dish had a taste of high-end Japanese cuisine with an American twist. It's been a while since I've been to America, so it was a nostalgic experience. This restaurant offers a unique dining experience of American-style Japanese cuisine in a cool setting.

I visited "Togo" located on the top floor of a building just a 2-minute walk from Gaienmae Station. It was a bit hard to find as you have to ring the intercom on the 1st floor to enter, which added a sense of exclusivity. I asked the security guard on the 1st floor for directions. The interior was spacious, and I opted for a seat at the counter. I ordered a meat course, expecting Togo-san to prepare it, but it was actually the second chef who did most of the cooking at the counter. Each dish was delicious, though nothing particularly stood out. However, the seasoning was good, and the service was excellent, making it a very pleasant dining experience. They also have terrace seating, so I would like to visit again for a different atmosphere. Thank you for the meal.

"I appeared on 'Gochi ni Narimasu' but that was so TV-style!!! I think the set amount was 20,000 yen... it was more expensive than the usual course, and they used good ingredients. I wonder if Togo-san usually makes the dishes? Honestly... none of them were good (´・ω・｀). It felt like rough Western seasoning disguised as Japanese cuisine. Foie gras tofu with truffle sauce. The sauce was too strong ＼(^o^)／... what should I do. I only remember that it wasn't delicious, I don't remember any delicate details (laughs). The location was really great!!"

I visited the relocated Togo restaurant in Gaienmae, which used to be in Motoazabu. The original store in Motoazabu was also lovely, but this one is a hidden gem within a hidden gem. You have to ring the intercom at a building on the grounds of a temple, then take the elevator to the 14th floor. Inside, the restaurant is clean and spacious, with a large terrace offering a stunning night view. The dishes are a mix of traditional Japanese cuisine with a touch of the owner's creativity. It was truly amazing. The taste and service were both outstanding. I will definitely visit again. Thank you for the wonderful meal.

I used it for my daughter's birthday. The presentation was elaborate and the atmosphere was nice. The food was satisfactory, but just so-so. The course was 7000 yen including tax, but considering it as a lunch price, I'm not sure about it. The coffee that came out at the end was so thin like hot water, so I rated the drink as "1".

I'm not good at writing long reviews, so I'll keep it brief. Taste, presentation, sense of dishware, service, staff appearance, interior - all average. But the presentation and dishware are particularly bad. Each time I was served, I felt uncomfortable. However, strangely, nothing was bad, but nothing was delicious either. Perhaps the lack of a philosophy behind the dishes is the reason. It's like a foreigner misunderstanding Japanese culture opening a Japanese restaurant in a foreign country. The ingredients are good, so it's not bad, but it's not especially delicious either. I'll stop here as it's getting long. This is just my personal opinion.

I went for the first time to celebrate at this restaurant, partly because I saw it on Gurunai. The night view of Tokyo Tower and Roppongi Hills was beautiful, and they have a terrace which is suitable for business or dates. Each dish was of high quality, and the sea urchin gazpacho and duck were impressive. I felt the creativity in dishes like sweet potato and guacamole gourmet. I definitely want to go again.

I was invited by a friend and visited this restaurant for the first time. It is located just a 1-minute walk from exit 1b of the Gaienmae subway station. It is a stylish hideaway restaurant on the top floor of a condominium. I ordered the chef's special course. Each dish was explained to us, and the owner chef even served some dishes and explained them to us personally. The sashimi platter was beautifully arranged like a painting, showing off the chef's creativity. Each dish was meticulously prepared and impressed us. I could sense a slight American influence in the Japanese dishes, as the chef had trained in New York. It's definitely a place that you wouldn't want to tell too many people about.

The owner of this restaurant served as the head chef at NOBU TOKYO. He has also worked in New York, so he is fluent in English. He serves the food himself. The restaurant is located on the top floor of a building and has a terrace. It has a sophisticated urban atmosphere. The soba noodles are especially delicious. You have to try them to understand why. It's a restaurant that you might not want to tell too many people about.

It was a very ordinary dish....