Less than 5 minutes from Roppongi Station, I confirmed the restaurant's exterior through photos on Tabelog since there was no sign. The menu consists of only one option, the chef's choice. I had high expectations based on the photos and reviews, and I was not disappointed. I sat at the counter, but there is also a private room in the back that can accommodate about 6 people. The chef started by presenting the day's ingredients, including fresh eel and crispy Matsuba crab, which heightened my anticipation. The courses included sea cucumber with squid and spinach, blowfish with white roe and maitake mushrooms in a yuzu-infused broth, and tuna sashimi with wasabi and ginger. Each dish was exquisite and beautifully presented. The meal continued with dishes like caviar, steamed snow crab, and succulent wagyu beef. The highlight was the eel rice bowl, which was generously portioned and incredibly delicious. The meal ended with two dessert options, including strawberry and red bean daifuku. Overall, every dish was exceptional, and the experience was truly memorable. I highly recommend this restaurant and look forward to visiting again in the future.

[Date] Visited with 2 people on a weekday at 7:00 PM. [Reservation] Made a reservation online a week in advance. The counter was almost full, seems like a popular place. [Location] About a 3-minute walk from Roppongi Station. Located in a quiet area one street off a major street with stores like Don Quijote. [Interior] Counter seating and private rooms available. You can see the chefs preparing the food from the counter, which is enjoyable. The stylish and calm atmosphere makes it suitable for entertaining guests. [Order] Cheers with a non-alcoholic beer! A wide variety of drinks available including sake and wine, which can be recommended to pair with the dishes. The omakase course included the following dishes: - Refreshing dish with cockles and red clam miso. - A soup with plenty of sea bream broth. The sea bream's fat gives it a rich and creamy texture. - Assorted sashimi of fatty tuna, horse mackerel, and flounder. The sashimi was incredibly delicious with each fish prepared differently, enhancing the overall flavor. - Grilled cherry salmon with miso. Thick and fluffy texture with a perfect match with mustard miso. - Shining caviar, one bottle per person. The caviar with a salt concentration of 2.8% is lower than usual, allowing you to enjoy the true taste of caviar. It is also delicious when paired with vinegar rice and abalone. - Steamed spiny lobster and firefly squid in a rich broth for shabu-shabu style. The spiny lobster was fresh and succulent. - Tempura of cherry shrimp with mitsuba leaves as a nice touch. Simple and delicious even when eaten with seaweed salt. - Luxurious Miyazaki beef with shredded snow crab meat on top. The beef melts in your mouth with a perfect amount of marbling. The truffle sauce complements it perfectly. - Vinegared dish of Japanese halfbeak with sea urchin on top. - 130-year-old grilled eel. This day's eel was from Hamanako. The skin was crispy from grilling on the ground, adding a nice aroma. The amount of white rice can be adjusted. - Royal Queen citrus fruit for a refreshing end. - Homemade warabi mochi with black honey. They even pay attention to the dessert, which is great. - Black soybean tea. Thank you for the meal! [Service] The staff were quick and friendly in their service. [Final thoughts] Impressed by the crispy grilled eel! A full course incorporating seasonal ingredients!

The eel I ate at this restaurant was the most delicious! The eel shabu-shabu with matsutake mushroom sauce is exquisite! They also give thoughtful souvenirs that are not on the menu. If I had to suggest something, it would be great if they could have Wilkinson Ginger Ale in both sweet and dry versions for non-alcoholic customers like me.

This place not only has great taste, but the cost performance is unbeatable. Caviar, truffles, Japanese black beef, hairy crab, tuna, eel - all of these are included in a course that costs only around 20,000 yen. The eel at the end is incredibly delicious and the portion size is amazing! I will definitely visit again.

I had a rare dining experience in a private room on a Saturday. I made a reservation for a late time, starting from 20:00. They informed me that the dishes would be served quickly as they close at 22:00, which I agreed to. However, the courses kept coming until after 22:00, and as soon as we finished eating, we were urged to leave, which made me feel a bit uncomfortable. Even though we were not eating slowly, I feel they shouldn't accept late reservations if this is the case. The food was delicious.

Amazing! The crab, caviar, eel, sweetfish, Yamazaki tuna, and Oshika beef were all incredibly delicious. It was exciting to see the live ingredients before they were prepared, and overall it was a thrilling experience. I used this place for a date, but it seems like it's also good for business meetings or entertaining guests. They also have souvenirs available! While the drink options on the menu may not be extensive, I requested a sake and wine pairing which was fantastic! It was all so delicious, and I was very satisfied with all the drinks! I definitely want to go back again.

I visited this restaurant for the first time based on a friend's recommendation. Their specialties are the original caviar and locally grilled eel! The dishes I tried were a mix of flavors - the salted scallops, tuna belly, bonito, and sweetfish were a bit too salty for my taste. The caviar was luxurious, not too salty, and delicious on its own. The dish with crab, hairtail fish, and Hachinohe beef was extravagant and tasty. The eel was grilled in a Kansai style, crispy on the outside with a delicious sauce. The dessert was a mix of mango, apple ice cream, and black soybean tea, a luxurious and satisfying end to the meal. With all the high-quality ingredients and seasonal dishes, the price of around 30,000 yen felt like a good value.

It was a big hit. Located a little off the main street in Roppongi, there are several delicious dining establishments of a high caliber gathered in this area for some reason. You can see live prawns, shrimp, and eel. It was a business dinner gathering, and everyone's spirits were lifted. Everything was very delicious. The eel is also filleted right in front of you and served at the end of the course. Eel specialty shops tend to have long wait times, but if they can serve it at the end of the course, it is greatly appreciated. Easy to make reservations and highly recommended.

★instagram@chihoda★YOUTUBE@Chihoda93★TikTok@chihoda★Twitter@chihoda★blog★Chihoda Blog★Located near Roppongi Station, a short walk from exit 5, in a high-end shopping area, this restaurant exudes a special atmosphere where only those with reservations can enter as there are no signs visible from the outside. It is possible to enter 15 minutes before the reservation time. The interior features a U-shaped counter seat and private rooms with doors at the back. The selection of alcoholic beverages is top-notch, and even the soft drinks are of high quality. The grape juice, various types of tea, and apple juice are all carefully selected and delicious. I opted for the chef's choice course for June. Here is a summary of the dishes I enjoyed: - Imo-stem Moroheiya and asparagus with sesame dressing: A delicate sesame flavor that is very refined and delicious. - Soup: Scallop and hairy crab with eggplant and rice, topped with chopped myoga and nuts. The eggplant is incredibly tender and delicious, with no bitterness. The crab and scallop are tender and flavorful, making for a warm and comforting soup. - Tuna belly, bonito, and Isaki kelp-marinated with ponzu jelly, topped with new onion, edamame, Isaki, and sea grapes. The marinated bonito has a delicious flavor, and the tuna belly is sweet and melt-in-your-mouth tender. - Sweetfish: Grilled nodoguro with wood bud miso and vinegar citrus sauce. The nodoguro is incredibly tender and juicy, with a hint of sweetness. - Shining caviar specialty: Original caviar with a low salt content, served on squid and green onion. The caviar is very easy to eat, with a smooth and creamy texture. - Pike conger and shrimp tempura with ginger and gingko nuts. The pike conger is incredibly tender, with a crispy coating that adds a nice texture. - Oshika beef: Oshika beef from Yamagata with 3-hour-steamed abalone, Hokkaido sea urchin, and seaweed sauce. The sea urchin is best enjoyed raw, and the seaweed sauce is incredibly delicious. - Sardines and water shield vinegar: Seared sardines with white shrimp, tomato, okra, lotus root, and yuzu jelly. A refreshing and delicious dish. - 130-year-old eel kabayaki: A selection of pickles and eel bone senbei. The eel bone senbei is crispy and flavorful, while the eel itself is juicy and delicious. - Mango: Red Houshou mango from Miyazaki, served with cherries from Yamagata. The mango is ripe and sweet, a delightful treat. - Apple ice cream sandwich: Custard and cream with apple compote. A refreshing and satisfying way to end the meal. - Black soybean tea: A fragrant tea with black soybeans that has a noble aroma and enjoyable flavor. Overall, a date here would be ===========

A hidden gem in Roppongi, known only to those in the know. This time, we opted for the chef's choice course. The vegetable stems and dressing combined to create a delicious peanut butter-like flavor. The scallop soup had a wonderful broth, and the fish was tender. The simmered eggplant and myoga were soft and flavorful. The fresh tuna belly was exceptional, prepared meticulously two hours before the guests arrived. The bonito from Iisagi was incredibly fresh and tasty. The soy sauce and salt seasoning added a nice touch. The carrots cut into butterfly shapes were adorable and delicious. The salted young ayu was flavorful on its own. The caviar on squid with grated daikon was delicious. The conger eel and shrimp shabu-shabu style dish was excellent, with thick shiitake mushrooms adding to the flavor. The steamed mochi rice cakes were delightful. The swordfish dish with red pickled ginger, ginkgo nuts, and corn was a unique and tasty combination. The aged ginkgo nuts were a nice touch. The wagyu beef with nori and soy sauce was delicious. The uni with zucchini and baby corn was a great combination. The sardines with tomato, okra, and lotus root were tender and tasty. The 130-year-old grilled eel was crispy and delicious, with eel bone senbei adding a nice crunch. The eel bowl was juicy and crispy, with a flavorful sauce. The mango from Miyazaki was sweet and delicious, while the cherries from Yamagata were also tasty. The apple ice cream in a crispy shell with custard and whipped cream, along with apple compote, was delightful. The black soybean tea was delicious, and it was great that we could have refills. It was so tasty that we had multiple refills.

I had dinner here and was surprised by how delicious the eel was! Every dish had a perfect balance of sauce, and I even started to like the nori sauce which I usually don't. The food was so delicious that it made me like something I didn't enjoy before. Thank you for the wonderful meal. ❤

I received the 27,800 yen omakase course at Miyake Teru in Roppongi. We started with a toast with beer. The first dish was a white asparagus and moroheiya puree with sesame sauce on shirozui squid. The soup contained scallops, spinach, eggplant, winter melon, chopped myoga, and sansho pepper. The scallops were delicious with a hint of shrimp flavor. We paired this with a sake called Kazeno Mori Akitsubo Mihappo. The sashimi was lightly marinated fatty tuna belly with pickled ginger, shiso leaf, and chopped daikon radish sandwiched between seared bonito, topped with new onion crazy pea and ponzu jelly. We also had grilled isaki fish with seaweed salt, and young ayu fish that can be eaten whole with tade sauce. Miyake Teru's original caviar from Miyazaki was aged for a month with less than 2.8% salt concentration. We tried it plain and then on a mini caviar rice bowl with squid and sticky rice, paired with a Junmai Ginjo sake from Chigasaki Kumazawa Sake Brewery. The sautéed shrimp and seasonal conger eel hot pot with shiitake mushrooms, kujo negi leeks, new onion, and a delicious mountain pepper broth was so good that we drank all of it. The deep-fried beltfish was served with sweet corn, aged Tanyu ginger, and ginkgo nuts. The A5-ranked Yonezawa beef sirloin was charcoal-grilled and served with sliced steamed abalone, Hokkaido uni, and raw seaweed sauce. Each dish was delicious on its own, but the combination of flavors and textures in each course was a luxurious and delightful experience. The pickled vegetables were turnips and young corn, and the vinegar dish was lightly seared iwashi sardine with junsai, mini okra, and tomato with white shrimp and Tosazu jelly. The eel rice bowl was made with Nishiki eel from Aichi, grilled with their special sauce, resulting in a crispy skin and tender meat with just the right amount of fat. It was the best eel rice bowl I've ever had. We also enjoyed a dessert of Miyazaki mango and Yamagata Koho Ho apple ice cream sandwich with homemade custard and whipped cream. The skillful use of charcoal grilling to bring out the best flavors of the ingredients, along with the constant pursuit of culinary excellence, made each dish a truly enjoyable experience. My darling also loved it and is now planning to visit Miyake Teru's store in Tajimi, Gifu soon for a business trip. (laughs)

The restaurant, appointed as a goodwill ambassador for the promotion of Japanese cuisine by the Ministry of Agriculture, Forestry and Fisheries, opened in August 2020. The uniforms of the staff featured the national flag and the restaurant's name embroidered on them, attracting a significant number of foreign customers. The restaurant's design included dragonfly illustrations, symbolizing forward-thinking and determination, with bright lighting and a clean atmosphere. The menu consisted of seasonal and luxurious dishes served promptly, showcasing excellent teamwork and leadership. The original caviar and grilled eel were particularly delicious. The total bill came to around ¥36,000 for a course menu that included various exquisite dishes.

On a regular day at 7:30 PM, I finally arrived at Miyake Teru's restaurant. I was a bit late by 15 minutes due to searching for the place, but they welcomed me warmly. (Of course, I had already informed them.) I am grateful for that. We ordered: - Draft beer - Oolong tea - Sake omakase course for 27,800 yen x 2 I am looking forward to trying Miyake's original caviar and the grilled eel with the secret "hermit sauce" they use. - Gold rush sukiyaki, cold chawanmushi - Conger eel and jade eggplant with plum broth, where the plum adds a nice touch - Toro tuna, Seki mackerel, mud-daubed squid with pickles, fresh peppercorns, soy sauce, and salt - Young sweetfish with a pleasant bitterness, served with grated cucumber - Luxurious caviar with abalone on mochi rice, with a gentle saltiness - Snow crab, a favorite of mine - Cutlassfish with excellent searing, crispy yet tender - Oshu beef with amazing umami, melts gently in the mouth - Sardines in Tosa vinegar jelly, wakame seaweed, young corn, myoga ginger - Unagi kabayaki with 130 years of history. You can choose from small, regular, or large rice portions. I recommend going for the large portion as the rice bowl is small. The sauce is on the lighter side, but personally, I prefer it a bit softer and with more sauce. - Mango and cherries - Warabi mochi, which was exceptionally delicious! The homemade mochi had a fantastic flavor. We finished with black soybean tea. I thought the atmosphere would be very solemn and tense, but it was surprisingly casual. This restaurant offers a variety of ingredients to enjoy. Thank you for the feast!

The hidden gem, Omakase course (27800), featuring dishes like chilled corn soup, Uni from Hokkaido, and mini tomatoes, offers a luxurious dining experience in a clean and elegant setting. The homemade caviar and steamed abalone with mochi rice are particularly delicious, while the hairy crab shabu-shabu in a bubbling pot is a luxurious treat. The fried Japanese Spanish mackerel in dashi broth is crispy on the outside and tender on the inside, and the vinegar-marinated sardines are perfectly balanced between smoky and tangy flavors. The eel rice bowl is a must-try, with crispy skin and tender meat that melts in your mouth. Overall, this restaurant exudes an air of sophistication and offers a truly indulgent dining experience for adults.

Today's meal is at this restaurant, "Miyake Teru", located about 5 minutes from Roppongi Station. We start with a recommended Japanese sake toast, with a Kumazawa sake from Kanagawa Prefecture. We meet the ingredients of the day while enjoying the sake! The dishes include Mikawa eel, Wakayama baby sweetfish, and Hokkaido hairy crab, all of which are impressive ingredients. We start with a cold steamed tea custard with Gold Rush surinagashi sauce, which has a refreshing sweetness, a perfect start for early summer. The soup with conger eel and deep-fried eggplant was delicious, with the conger eel being tender and flavorful. The sashimi included tuna from Shiogama, Miyagi Prefecture, with pickled daikon radish sandwiched in between, creating a perfect blend of flavors that goes well with the sake. The mackerel with Kyoto green onion and ginger was also delightful, with just the right amount of fat. The firefly squid was served with Sansho pepper, creating a delicious combination of flavors. The salt-grilled baby sweetfish had a slight bitterness that was addictive. The homemade caviar with a 2.8% salt concentration was delicious on its own and even better when added to a luxurious rice bowl with steamed abalone and sticky rice. The hairy crab shabu-shabu was heavenly, with a flavorful broth and tender crab meat. The Japanese halfbeak tempura was crispy and light, served with mozuku seaweed sauce. The swordfish from Oshu had a perfect balance of lean meat and fat, with a savory sauce made with shirasu and sansho pepper. The dish of white miso sauce with assorted vegetables was refreshing, with crunchy vegetables and tender fish. The vinegar-marinated sardines were rich and tangy, perfect for the early summer season. The eel rice bowl, the main dish of the day, was a highlight, with a crispy texture and rich flavor that left us smiling. The dessert included homemade warabi mochi, cherries from Yamagata, and mango from Miyagi, all of which were sweet and delicious. Overall, the menu was filled with luxury and left us with endless smiles. The restaurant changes its menu monthly, so we look forward to coming back again and again. Check out more about this restaurant on Shiroko's blog: http://kapilog.yutabi.net/

The hospitality was very high, and all the meals were delicious in this wonderful restaurant. I usually tend to be more attracted to trendy French cuisine rather than Japanese food, but after visiting Mr. Teru Miyake, I felt the goodness of Japanese cuisine again. Each dish was carefully crafted with attention to detail, from the taste of the ingredients, dashi broth, presentation, plates, and containers. The performance of showing the live eel was also enjoyable! The course content was sufficient, and I didn't feel overly full after finishing the course, allowing me to leave the restaurant with a perfect level of satisfaction. Thank you for the enjoyable time.

I arrived at Roppongi. Even though there was no sign down the slope, I was sure this was the place I was looking for... The name of the restaurant "Miyake Teru" was written on the front side of the door. I opened the door and entered the restaurant. I was guided to a lovely counter seat. As I sat down, I felt a sense of calm. Looking around the restaurant, there was an atmosphere of anticipation. I quickly looked at the menu that was placed in front of me. "Omakase Course (Uzuki)" Exciting! I started with a toast with an Ebisu beer. The richness of Ebisu beer was soothing to my stomach. I felt my appetite increasing. The dishes being brought out were beautifully presented on a stand. Enjoying various dishes served in different types of plates is the essence of Japanese cuisine. First, the eel that will be used later in the course was served. It was a bit pitiful, but I was grateful and accepted it. Next was the spiny lobster. It was quite lively. This too, will be served later. It's nice to be shown the main ingredients that will be used for today's dishes. It feels like a prelude to receiving the hospitality of the chef with gratitude. The meal began. "Tairagi, Akagai" Akagai and Tairagi were placed on mountain vegetables. I dipped them in mustard miso and ate. First the Akagai... it was chewy and delicious! The Tairagi was also delicious with a good texture! The mustard miso was great. It seems like it will prepare the stomach for the upcoming course meals. My appetite is increasing... the ingredients are also great... A soup was served. When I opened the lid, a good aroma wafted out. The fish was oil eye (aburame). It was delicious with red core daikon and mountain vegetables... The dashi was delicious! It seemed to warm not only my stomach but also my heart. Delicious! I drank it all. The bowl was beautiful. Even the empty bowl after drinking was picturesque... truly Japanese cuisine. It's wonderful to be able to enjoy with all five senses... The sashimi consisted of three types. Chu-toro, Sawara, and Karei. The Karei had a seared flavor and was seasoned, so it was delicious as it is! The topping on the Sawara, what is it? Mirin? When I asked, it was homemade okaka. Quite unique. This would go well with sake! Naturally, I had sake at this point. I was recommended a sake. It was "Kumazawa," a junmai ginjo from Kumazawa Sake Brewery in Chigasaki, Kanagawa Prefecture. When I tried it, it was moderately dry. It was perfect for me. It was delicious and didn't interfere with the taste of each dish. The Chu-toro was from Onagawa, Miyagi Prefecture. The Chu-toro had a tender texture and even a crunchy texture? Vegetables were sandwiched between the tuna. The harmony of textures was enjoyable. The Chu-toro was delicious with the okaka accent. "Sakuramasu" The trout was nicely grilled. If this was lunch, I would want some rice. The way the mountain vegetables were arranged was also picturesque. I squeezed some sudachi on it. Sudachi miso and trout go well together. It's nice to enjoy the flavor of the grilled trout while leaving a fragrant taste and enjoying a gentle flavor. I liked this dish. At this point, a container that made me think "What's this?" appeared. And a little bit of rice?? When I read the words closely... CAVIA... Caviar! It was "Teru Caviar," homemade caviar. Regular caviar has a salt content of about 7%, but this caviar has been reduced to 2.8%. When I tried it with a spoon... it had a very gentle taste. This level of saltiness suits Japanese people. I almost finished it, but there was an important thing to do. I had to pour the remaining caviar over the rice with abalone... So, I put the remaining caviar on it and had a taste. Delicious! The right amount of rice was great! I finished it in one bite. It was healthy and delicious! Another wonderful dish. Here, the earlier mentioned spiny lobster and firefly squid were served. They were served in a unique mini pot, and I ate them shabu-shabu style. Just amazing...

The restaurant was appointed as a "Goodwill Ambassador for Promoting Japanese Food" by the Ministry of Agriculture, Forestry and Fisheries. The food was not bad, but the employees seemed unsuited for the job, perhaps they were just part-time workers. They lacked awareness and were not attentive. All the customers, except for us, were foreigners of Asian descent. It seemed like they hired staff who could speak English, as the employees were fluent in English. A good restaurant is not just about the taste of the food and the presentation, but also about the role of the employees. The owner was absent, and the head chef was running the restaurant. The head chef was attentive and very good. It was a day where I keenly felt that Japan, filled with foreigners, was not doing well.

Two weeks ago, we made a reservation in advance and visited the restaurant with two people on Wednesday at 7:30 pm. We enjoyed the live atmosphere at the counter seats where we could watch the food being grilled right in front of us with charcoal. The omakase course cost 27,800 yen per person including tax and featured a variety of high-quality ingredients such as firefly squid, red snapper, medium fatty tuna, sardine, golden eye snapper, shining caviar, matsuba crab, ayu fish, Yonezawa beef, small fish, 130-year-old eel kabayaki, Shinano berry setoka, kiwi daifuku, and black soybean tea. We also had wines like Sancerre and Muscadet with the meal. The dishes were meticulously prepared with a passion for beautiful handmade Mino ware plates. The secret sauce for the eel kabayaki, passed down for 130 years, had a perfect balance of rice volume and a texture that was irresistible when bitten into. Half of the customers were foreigners, and it was heartwarming as a Japanese to see them appreciate such wonderful Japan quality through their dining experience. The restaurant has a top 5000 ranking on Tabelog with a rating of 3.71 as of March 2023.

A simple menu listing basic ingredients, yet the dishes that come out are beyond imagination in terms of attention to detail and deliciousness. Located in Roppongi, "Miyake Teru" is a Japanese and eel restaurant with a hidden signboard. The beauty of the ingredients is transformed into an artistic and delicious flavor by the hands of professionals. The exterior has an elegant design, but the signboard of the restaurant is discreetly placed next to the entrance. Situated below a slope in Roppongi, it exudes a cozy hideaway vibe. A celebration dinner for a gourmet friend who recently graduated from university. We entered the restaurant at 6:00 PM on a weekday, just the two of us. The cozy interior features a counter seat and a small private room at the back. The ambiance is predominantly Japanese with bright lighting. The restaurant has all the necessary items to serve delicious food. The menu for the course meals of the day is placed at each table. They first ask if there is anything we cannot eat, but we have no particular food aversions! In a place like this, even if you have preferences, you might want to try it? The unveiling of the day's main dishes, eel and snow crab. It makes you appreciate the upcoming meal even more. The deliciousness of the firefly squid raises the expectations for the rest of the dishes. The red snapper is served with an elegant clear soup and a twist on sashimi. The golden eye snapper is garnished with eggs and rapeseed blossoms, presenting a spring-like appearance. The rapeseed blossoms have no bitterness or astringency, highlighting their great texture. The caviar, characteristic of the restaurant with reduced salt content. When eaten with sweet shrimp on white rice, there is nothing but a sense of happiness. The snow crab is a delicious shabu-shabu full of flavor. The fried ayu fish is surprisingly refreshing. The plate of Yonezawa beef is almost in the realm of art!? The deliciousness was enough to make you want to scream. The mischievous simplicity of the menu listing, not detailing everything, is delightful. The dishes and flavors that surpass your imagination all the way. Finally, we arrived at the main dish, which is cooked carefully over charcoal that can be seen clearly in the open kitchen. We eat it in a mini eel bowl. The crispy eel skin is different from the image we had of eel skin, and it is delicious. The inside is fluffy, and the perfect balance is impressive. This eel is meant to be eaten a bit wildly rather than elegantly. Even the dessert is truly remarkable. You can fully enjoy Japanese cuisine. There were also two sets of inbound customers, and it seems like things are returning to the way they were before the pandemic. There is no doubt that it will become even more popular! So, if you are interested, make a reservation! The human body is truly made through food, and I am filled with gratitude once again. Thank you for the delicious meal.

Taste: 5.0 Customer service: Excellent The head chef makes you feel comfortable (not in a bothersome way, so no need to worry) Emotional impact: High Exterior: Is this the right place? (No sign) Interior: High-class, clean, bright interior, spacious restroom, beautiful Recommended occasion: When you want to impress someone and have a good meal, and even though it's delicious and within expectations, you haven't been truly impressed in a while, this place will do the trick. First time, I was impressed by the Yonezawa beef. Perfectly marbled meat without too much fat. Second time, I was impressed by the eel. Kansai-style, not steamed. Surprisingly delicious. So far, this is my favorite restaurant. The taste, presentation, ambiance, service, everything is perfect. For a meal you want to be 100% successful, give this place a try.