Long time no visit. I wonder why there was such a long gap. This is a restaurant I've been to with a reviewer I love from Kyushu. I wonder how they're doing. I love the consistent cooking of the owner, which is why I brought my friend here. The stable, consistent deliciousness is what I like about this place. The business lunch here is popular, with the $18 business lunch being full at the counter. So we had a private room for just the two of us. We enjoyed Japanese cuisine that made us feel the spring season. When I had the first dish, the turnip steamed dish, I thought, "This is it!" I'm not a fan of fusion or fancy presentations. Of course, presentation is important, but it doesn't have to be fancy. For me, temperature is important. Ramen and pasta have to be hot. Now, the food at the restaurant conveys the owner's dedication when you eat it. I felt like it was playing traditional Japanese cuisine. Turnip steamed dish, saikyo grilled cod. Dishes I really love. This kind of straightforwardness is what I like. The rice dish with salmon and salmon roe at the end. The variety of pickles is also nice. The rice is very delicious. I had a little more. And took some home. It was a meal that made me realize that I like basic Japanese cuisine. When I started using Tabelog, there was a time when I was trying too hard, but I want to go back to basics and enjoy eating at the restaurants that I find delicious. [Lunch Course] - Saikyo shrimp roll, turnip steamed dish: A gentle taste. A good start. Plenty of darkness. The firm texture of the shrimp is good. - Karasumi and caviar somen: Cold dish. I mixed it well. Plenty of caviar. - Fried food: Wild vegetables and fugu, shrimp: It's almost spring. The bitterness of the fuki shoot tempura and other mountain vegetables is good. The shrimp has a yolk inside and is very delicious. We had it with salt. - Soup: Blackthroat sea perch, bamboo shoots, small turnips, etc. Spring soup. The blackthroat sea perch is delicious. The bamboo shoots make you feel spring. - Sashimi: Ark shell, sea bream, bigfin reef squid, simmered gelatin: The ark shell had its stomach strings as well. I was happy. I like sea bream. I was impressed by the variety of sashimi. - Grilled dish: Saikyo grilled cod: It was grilled plump. I love saikyo grilled cod. But it's expensive and hard to eat at home. You have to consider your family's preferences. It's also hard to eat at a restaurant. Lucky. It was very delicious. - Simmered dish: Bamboo shoots, taro, roast beef, rape blossoms: Roast beef with simmered dish? I thought, but it goes well. The roast beef is fragrant and tender. The taro is sticky. - Rice: Salmon and salmon roe: Very delicious. Plenty of gentle salmon roe. The leftover rice was packed for us to take home. - Pickles, miso soup, dessert, draft beer, sake

Visited "Ki-en" in Tameike-Sanno, a Japanese restaurant that has been awarded one Michelin star for many years. The building itself has aged, giving it a charming exterior. There is a small garden-like enclosure in front of the entrance. Stepping through the white curtain, you enter the restaurant with a calming interior in a light beige color. This time, we were led to a private room. The soothing background music sets the tone. What kind of dishes will we be enjoying today? Below, in order: - Corn Surinagashi: A dish that highlights the sweetness of corn. The sweet shrimp is also delightful. - Conger Eel Tempura with Kamo Eggplant: A wonderful dish with perfectly fried conger eel and delicious broth. A true taste of Japanese cuisine. - Karasumi and Caviar Somen: The combination of karasumi and somen is fantastic. A truly delicious dish. - Uni Tofu, Maruju, and other dishes: The uni tofu with yuba is exquisite. The corn tempura and ayu fritter are exceptional. - Grilled Eel with Winter Melon and Edamame Tofu Soup: The grilled eel is cooked perfectly and pairs well with the broth. The winter melon and edamame tofu are also excellent. - Bluefin Tuna Hand Roll Sushi: The richness of the bluefin tuna is superb, and the sushi is delicious. The crispy seaweed adds a nice touch. - Sea Bream with Aromatic Steaming: Sea bream with white leeks is flavorful. The aromatic steaming gives it a nice texture. - Black Wagyu Fillet Steak: The tender wagyu fillet is paired with vegetables for a delicious dish. - Eel and Myoga Rice: The rice cooked with eel has a rich umami flavor. The myoga adds a nice crunch. - Pistachio and Coconut Bavarois: A visually appealing bavarois with a balanced sweetness. A tasty dessert. Overall, this is a highly delicious Japanese restaurant. The broth used in the dishes is exceptional, resulting in well-seasoned and flavorful dishes. The karasumi somen was a standout dish. The grilled eel soup, bluefin tuna hand roll, and eel rice were not only delicious but also visually appealing, stimulating the appetite. The eel rice, in particular, had an outstanding umami flavor. The service in this calm restaurant was also excellent. The price, considering the quality, was reasonable compared to the rising costs in Japanese restaurants. It was a truly enjoyable dining experience. I will definitely come back. Thank you for the wonderful meal.

I used it for a dinner with my company's boss! The dishes were all exquisite!! Both the fish and meat were delicious, but the fish dish was particularly gentle in flavor, bringing out the best of the ingredients. There were some ingredients I don't like, but they were so delicious that I forgot about my dislikes! Next time, I want to take my family there! The only downside was that the private room was a bit small, so I wish it was more spacious.

Sakuragawa in Nihonbashi, owned by a chef from Futotsu-yama. I visited the restaurant for its affordable lunch set, which is usually fully booked for dinner at this high-end establishment. I made sure to confirm the availability of the lunch course before visiting, as they do not serve it if fully booked. The restaurant is located about a 5-minute walk from Tameike-Sanno, and within walking distance from Akasaka. I arrived for lunch on a weekday at 11:30 and was the second customer. I sat at the counter and enjoyed the following dishes: - Fresh fish with sesame soy sauce - Mackerel grilled in Wakasa style - Deep-fried young chicken with black vinegar sauce and root vegetables - Onsen egg - Freshly cooked rice - Miso soup - Pickles The set meal was generous in portion size. The mackerel had crispy skin and juicy flesh, while the young chicken was hot and crispy. The fried eggplant, zucchini, and taro with plenty of black vinegar sauce went well with the rice. Towards the end, I topped the rice with sesame sauce from a white fish dish. Lastly, I topped the rice with the onsen egg for a Tamago Kake Gohan (egg over rice). It's unbelievable that such a fulfilling lunch only costs 2000 yen. Although it's hard to find the right timing, I definitely want to visit again!

A traditional Japanese restaurant quietly located in the heart of the city center. The lunch is great, but the dinner is even more delicate and visually stunning, especially the finale of rice was perfect! #Kiyan #Japanese cuisine #TameikeSanno #Restaurant #Gourmet #Delicious food #Foodie #Food lover #Instagrammable #Tokyo #Minato Ward #Shibuya Ward

This visit was after 6 years. The place was renovated in December 2020, with a clean and sophisticated white wood interior. Finally, I had the long-awaited reunion with the kind and lovely YR-san, and we had a delightful and cheerful time together. The meal passed by quickly, starting with dishes like conger eel and sesame tofu in a warm sauce, which was a nice change from all the cold food I've been having in the hot weather. The seasonal dishes like matsutake mushroom croquette and corn croquette were a delight, offering a taste of the changing seasons. The soup dishes were particularly impressive, with deep and delicious broth. The sashimi platter featured fatty striped jack, medium fatty tuna, and octopus, each with its own refreshing seasoning. Grilled dishes included dried sweetfish and miso with eggplant, sweet potato, and taro, all showcasing the flavors of the transitioning season. The rice dish with conger eel and myoga was a perfect blend of crispy eel and crunchy myoga. The meal ended with a sweet treat. The total cost for one person was 7920 yen, with an additional 2000 yen for two glasses of sake. The clear alcohol price list made the payment process easy and enjoyable. A big thank you to YR-san, the chef, and the staff for a wonderful and delicious experience. Looking forward to dining together again!

My heart and body have warmed up Like swallows returning to their nests, I hope you can rest your wings The restaurant name was chosen with care, creating a relaxing space to experience the essence of Japanese cuisine I was invited by Sakura-san, and to my surprise, I even received a bouquet to celebrate my recovery Thank you, I am so happy The restaurant is located on the first floor of a low-rise building nestled among tall skyscrapers Despite its small size, the well-maintained quaint garden entrance conveys the hospitality of the restaurant Meeting Sakura-san again filled me with anticipation for a wonderful time The elegant white wood counter exudes a nostalgic charm, and the attentive service provided a comfortable experience We enjoyed dishes such as grilled conger eel with sesame tofu, deep-fried matsutake mushroom croquette, and sashimi platter The seasonal ingredients were showcased in delicate and traditional Japanese dishes, which we savored with great delight The restaurant offers a variety of desserts to choose from It is a renowned establishment where you can savor authentic Japanese cuisine without unnecessary embellishments Thank you Sakura-san for your thoughtful selection and prompt reservation process I also had a pleasant conversation in fluent English with a mother and son who came to the restaurant based on a recommendation from a Chinese food blog Sakura-san and the staff, thank you for a wonderful dining experience

I chose a course in the 7000 yen range. This time, we used it for my grandmother's birthday. When I mentioned this, they provided everyone with a bite-sized serving of red rice at the beginning of the meal. It was a nice service typical of a kaiseki restaurant. The food was all delicious, especially the matsutake mushroom croquette. Inside the thin crust, there were so many matsutake mushrooms! It was a first-time menu item and left a lasting impression. The sashimi was also very fresh, with a different texture and absolutely no fishy smell. It was really delicious!

I visited the Michelin one-star restaurant "Akazaka Kiyan"! This time, I ordered the lunch course "Fuku" for 11,000 yen (tax excluded). The dishes included: - Appetizer: Saomaki with shrimp, octopus, flat clams, and moroheiya. The freshness of the ingredients was excellent, and the dish was meticulously prepared. The shrimp was lightly boiled, leaving a rare and sticky texture. The unique texture of the flat clams, combined with the summer-like taste of jelly and yellow vinegar, was delightful. - Karasumi soba: The aroma of karasumi filled the air, and the soba noodles had a firm texture, creating a luxurious experience. - Ayu: Ayu was served in two different ways, along with bone senbei, corn, and eggplant. The freshly fried ayu was full of flavor, and the tempura of young ayu allowed you to taste the bitterness of the fish. The eggplant soaked in sweet miso was a perfect complement. - Soup: Edamame, winter melon, shrimp, crab meat. The soup was delicious, and the ingredients were carefully prepared, allowing us to enjoy the flavors of the sea. - Hassun: Tai, kanpachi, maguro, simmered tai, and fruit tomato. The simplicity of the presentation highlighted the quality of the ingredients, and the flavors were exquisite. - Tuna collar: A simple yet delicious dish with only seaweed, tuna, and scallions. The presentation was interesting and added to the enjoyment of the dish. - Kamus: Kamus with edamame sauce, burdock mochi, and lemon stew. The kamus was perfectly grilled, and the edamame sauce added a unique flavor to the dish. - Steamed dish: Eggplant, pumpkin, kudzu-coated taro, seared duck meat. The use of dashi and the balance of flavors were exceptional. - Corn and chicken minced rice: A gentle and flavorful dish with sweet corn as the main ingredient, perfect for savoring the taste of summer. - Dessert: I chose warabi mochi, which came with two types of kinako powder. The chewy warabi mochi was delicious, and the attention to detail in the ingredients and cooking techniques was evident. The balance of dashi and ingredients, along with the harmony on the plate, made this restaurant stand out.

The restaurant is a bit hidden away, making it hard to find. I took a taxi and the driver somehow managed to find it. Phew! It looks like a renovated house with a cute little garden that adds a nice touch. They only offer one business lunch option, which is a Japanese set meal for 2000 yen (cash only). On the day I went, the set meal included egg tofu, sashimi, grilled mackerel, fried chicken, and rice with miso soup. It was a healthy and satisfying meal with various dishes to enjoy. While dinner may be on the pricier side, the lunch is quite reasonable and worth a visit. The food was delicious, thank you for the meal.

I visited Kaeribato for the first time. It is located near the Intercontinental Hotel in Tameike area. The restaurant has a beautiful appearance with a counter on the left and private rooms on the right. The June course menu included: - Appetizer: Sea urchin and salmon roe - Assorted dish: Shrimp, abalone, mini okra - Somen noodles with caviar - Hassun (assorted appetizers) - Soup: Conger eel and winter melon - Sushi: Tuna - Grilled eel - Wagyu beef steak with vegetables - Scallop and seaweed rice - Dessert: Shiratama, matcha ice cream, black sugar bracken cake The course costs around 20,000 yen and you can choose between softshell turtle hot pot or Wagyu beef steak as the main dish. The counter felt a bit cramped, but the service was excellent and the chef was very approachable. Despite being busy overseeing both the counter and private rooms, there was no wait time. The restaurant operates on a non-simultaneous start system, making it convenient for last-minute reservations. The prices for drinks were reasonable. Thank you for introducing this wonderful restaurant!

I visited for an early lunch as I had an afternoon meeting. I opted for the Japanese set meal priced at 2000 yen. Today's set included fresh fish with sesame soy sauce, grilled silver salmon, and deep-fried young chicken with miso sauce. The salmon came with two slices and had a generous portion with a refined flavor. I will definitely visit again. There was a line forming when I left, so I recommend coming at opening time.

Kien is a restaurant where you can enjoy both affordable set meals and authentic courses. Located a 3-minute walk from Tameike-Sanno Station, it opened in 2008 (some sources say 2009). The owner, Keiko Ishizuka, honed his skills at Ginza's Zakuro, Nihonbashi's Sakuragawa, and Hiroo's Bintoku-yama before opening this restaurant. Despite recent price increases, the quality, variety, menu options, and prices ranging from 5,000 to 10,000 yen for lunch make it quite outstanding in the world of Japanese cuisine. This time, I focused on handling my mother's machine gun talk during lunch, so I only have photos to share (laughs). 【Lunch Kaiseki: Yoshii (8 dishes)】Price including tax: 8,712 yen - Appetizer - Fried dish - Soup - Sashimi - Grilled dish - Simmered dish - Rice dish - Dessert The atmosphere inside the restaurant is clean with a dignified air. The service is gentle and friendly, creating a warm and welcoming atmosphere throughout. Overall, it was great to be able to have a calm conversation in a private room! It almost felt too perfect (laughs). In conclusion, it's a restaurant that is perfect for business meetings.

The restaurant is located a 10-minute walk from Roppongi, and the entrance has a very elegant atmosphere. The chef carefully introduces each dish, making it a great experience. My favorite is the duck dish. It's the first time I've had duck cooked so deliciously. I would love to go back again.

The first dish consisted of grated lily root with sea urchin and black truffle. The second dish was a vinegar miso salad in a citrus bowl with shrimp, red clam, flat clam, and bracken. The third dish was the classic somen noodles with karasumi and caviar, offering a delightful texture. The fourth dish, part of the eight-course meal, included grilled mackerel with ponzu sauce, simmered firefly squid, young sweetfish, and tempura of pufferfish milt. The tempura of pufferfish milt wrapped in cherry blossom leaves exuded a beautiful spring flavor. The fifth dish was an exquisitely beautiful bowl of white grilled eel with white sesame tofu, bamboo shoots, and julienned udo root. The eel was perfectly cooked, with a rich and succulent texture. The sixth dish was a hand-rolled tuna sushi, followed by a seventh dish of steamed abalone with chewy burdock dumplings and shark fin. The eighth dish featured duck in a tiny pot with Kujo green onions, Tanba shimeji mushrooms, and bamboo shoots, exuding a delightful aroma. The ninth dish was a flavorful mixed rice with roasted garlic, sakura shrimp, and whitebait. The meal ended with a delightful dessert of matcha ice cream and white rice cake in sweet red bean soup. Overall, the meal was a masterpiece of Japanese cuisine, meticulously crafted with no room for improvement.

On a Saturday in early March when the warmth suddenly increased and there was a worry that the cherry blossoms might bloom too early, I visited a small restaurant located a short walk from Tameike-Sanno Station. Today, I will be enjoying the 8-course "Yoshi" menu. The spring-colored appetizer consisted of vinegar-miso dressed shrimp, Thai clams, codfish, and rapeseed blossoms. The mild vinegar-miso with plenty of jellied acid had a refreshing taste that enveloped the smooth texture of the ingredients. Next came the tempura of butterbur sprouts, codfish sprouts, smelt, and blowfish. The bitterness of the spring vegetables combined well with the refreshing flavors of the smelt and blowfish, creating a nice balance. The chewy texture of the blowfish was excellent. The soup contained shredded udo, deep-fried blowfish milt, homemade sesame tofu, bamboo shoots, and wheat gluten. The creamy blowfish milt paired with the rich sesame flavor was delightful. The seared Spanish mackerel was served with plenty of condiments and ponzu sauce for a refreshing taste. The grilled dish featured grilled young yellowtail with soybean sauce. The dumplings with burdock and sweet vinegar of grated young ginger were also included. The slight firmness of the yellowtail paired well with the gentle soybean sauce, creating a dish reminiscent of a calm spring day. The fried burdock dumplings were also a favorite! In a small pot, there was a crab, white fish, bamboo shoots, and shimeji egg custard. A dish that brought together the lingering winter and the arrival of spring, it was heartwarming. The meal was bamboo shoot and minced chicken cooked rice. The rice was cooked firm, which personally preferred over mushy rice. For dessert, I chose the bracken rice cake. It was topped with plenty of black syrup, black beans, and sweetened soybean flour. The bracken rice cake was wonderfully sticky. Including a cup of oolong tea (550 yen), the total bill came to 9,317 yen. They also wrapped up the remaining rice for me to take home. Just like my recent visit to Tatsuki, there was a foreign couple sitting next to me, and the chef, Mr. Ishizuka, explained each dish in English. While he didn't engage in much conversation beyond explaining the dishes (Mr. Ishizuka is a quiet person and didn't have much interaction with other Japanese customers either), it's important to ensure that international guests enjoy their experience, especially as inbound tourism gradually returns. The man sitting on the other side seemed to be a regular, as he made a reservation for May before leaving. While there were no extravagant cooking techniques or unusual ingredients, the attention to detail in preparing traditional dishes made me appreciate Japanese cuisine even more.

■Usage Scene Visited alone during lunch break at work. ■Order Japanese set meal: $20 Menu: Warm egg, Fresh fish with sesame soy sauce, Grilled silver salmon with salt, Deep-fried young chicken with root vegetable and black vinegar sauce, Rice ■Impression Located on a small street in Akasaka, Kien-san offers a luxurious Japanese set meal that can only be enjoyed when there is availability for lunch reservations. After multiple failed attempts to try the set meal because it was not available, I finally got lucky on my fourth try. It was definitely worth it. Being selected as one of the top 100 restaurants, the quality of the food was exceptional. The black vinegar sauce with root vegetables was a unique and delicious dish that I rarely get to try. The two fish dishes were also outstanding. I particularly enjoy Japanese lunches where I can have both sashimi and grilled fish, so this was a personal favorite. ■Interior The restaurant had 6 counter seats and around 10-15 table seats. When I arrived around 12:00, there were already 2 people waiting, and I had to wait for about 30 minutes (the turnover rate may not be very high). Reservations are only accepted for kaiseki meals, not for the Japanese set meal. If you really want to try the set meal, it might be better to call the restaurant in advance to inquire about availability. ■Location & Access 3-minute walk from Tameike-Sanno Station 5-minute walk from Roppongi-itchome Station 7-minute walk from Akasaka Station

I usually go for the set meal, but this time I made a reservation for the course menu. The dishes had classic flavors that were easy to understand. The portion sizes were good and I left satisfied. The last dish was a rice cooked with saury, but I forgot to take a picture. Unfortunately, it had a slight fishy smell. Other than that, everything was delicious!

I always go for the set lunch at this restaurant, but this time I made a reservation for the course meal for the first time. The dishes were all delicious, with good portion sizes and reasonably priced, so I was very satisfied! I forgot to take a picture at the end, but the grilled saury rice dish had a slight fishy smell that was a bit disappointing. However, I got used to it as I ate it. The sea bream carpaccio with sea urchin on top was very delicious! The kaiseki cuisine here is reliable and the presentation is beautiful and lovely.

During the pandemic, I mostly worked from home, but starting this month I am going into the office twice a week. It's been a while since I saw my friends Mitsuo and Hiro at work (about 2 years). We decided to have a leisurely and delicious lunch together at "Kaieki". The famous tai-chazuke was already sold out today, so we opted for the lunch set which included grilled salmon, deep-fried seasonal vegetables in a sauce, and sashimi with sesame sauce on sea bream. The set also came with tofu sprinkled with yuzu, pickles, delicious rice, and miso soup. I don't cook fish or fry food at home because of the smell, so I always crave grilled fish or yakitori when eating out for lunch. The well-grilled autumn salmon with lemon and grated daikon was delicious. The deep-fried vegetables in thick sauce were shiny and tasty. The sashimi on sea bream with sesame sauce was also very good. The atmosphere and the food at the restaurant were great, and for only 1,900 yen in Tameike-Sanno, it was a good deal. I look forward to trying the tai-chazuke next time!

Kien is a restaurant where you can enjoy both affordable set meals and authentic courses. Located a 3-minute walk from Tameike-Sanno Station, it opened in 2008 (some sources mention 2009). The owner, Keiko Ishizuka, honed his skills at renowned establishments such as Ginza's Zakuro, Nihonbashi's Sakuragawa, and Hiroo's Bintokuyama before opening Kien. In the realm of Japanese restaurants with lunch prices ranging from 5,000 to 10,000 yen, Kien stands out for its quality, variety, menu options, and prices. 【Lunch Kaiseki: Yoshi (8 courses)】Tax included 8,228 yen - Appetizer: Ginkgo nut and bracken-filled yurine manju with chrysanthemum paste. - Side dish: Shrimp with yellow taste, Tanba shimeji, lotus root cake, blowfish tempura. - Soup: Matsutake mushroom, shrimp, sesame tofu. - Sashimi: Sea bream, kanpachi, salmon roe jelly. - Grilled dish: Sweet sea bream head, Satsuma potato lemon stew, tatami iwashi. - Simmered dish: Simmered conger eel, spinach, taro dumpling. - Rice dish: Scallop and raw seaweed rice, miso soup, pickles. - Dessert: Choice of black sugar milk pudding with 4 types of fruit. The atmosphere at Kien is clean and elegant, with a warm and friendly service throughout. It's a great place to start experiencing Japanese cuisine, even for those unfamiliar with kaiseki dishes. Overall, it's a wonderful dining experience that is worth revisiting.

I arrived 10 minutes before the store opened and was the first one there. Today's lunch was a highly anticipated Japanese set meal. For 1900 yen, the portion and quality were more than enough, and the taste was excellent. However, the lukewarm tea served at the beginning and the somewhat tense atmosphere at the counter were a bit disappointing. Despite the possible reasons for the tension, as a restaurant of this caliber, I felt that a more welcoming greeting would have been appreciated.