At the end of July, my dream of over 30 years finally came true. I was completely captivated by a genuine and grounded way of being that is not influenced by the various things happening around us. Recently, I enjoyed the delicious flavors of summer, so next in line is autumn, right? I made a reservation for the end of the year. Good evening! The head chef and sous chef welcomed me with big smiles. I was seated at the third table from the window facing the garden on the left side of the counter, right in front of the sous chef. The setting was completely autumn-themed. I started with a drink, and decided on a small bottle of Hakkaisan cold sake, which pairs well with the course dishes. The first dish was a combination of walnut tofu, oyster mushrooms, and topped with sea urchin. The dishes were all in the colors of autumn. The "mushrooms" I had been looking forward to were served in a steamed pot, with conger eel included! What's more, it was not fully opened, but in a bud form. The broth was the first thing to taste, and oh my, what a rich aroma and depth of flavor! It immediately relaxed my stomach and soul. The autumn of Japan, indeed. The sous chef mentioned, "The mushrooms are only available until the end of this week." What luck! The sashimi consisted of seared bonito (grilled in front of us over charcoal) and a mixture of blowfish, blowfish skin, and conger eel liver with ponzu jelly. The ponzu was not overly sweet, with a hint of bitterness that complemented the blowfish and skin perfectly. The conger eel liver was new to me, rich and sweet. A specialty of the restaurant. The grilled abalone was served next. Upon opening the lid, a lovely aroma of seaweed filled the air. The abalone was tender and juicy. When paired with the liver sauce, it was a guaranteed delight for the stomach. The main course included marinated oysters and conger eel, among other dishes. The highlight of the night was the mixed rice cooked with mushrooms. The aroma was incredible, and each grain of rice was infused with the flavor of mushrooms. The slightly firm texture of the rice was perfect. The menu changes every week, so I can visit anytime regardless of the season. Thank you for the feast!

It was a wonderful omakase course. The restaurant in Azabu had an elegant atmosphere. The first dish was scallops with Nanjing sauce, which was absolutely delicious. Then came the appetizers - grilled ayu liver, ikura rice bowl with mochi rice, fig tempura with black sesame sauce, and fresh ginkgo nuts. All of them were incredibly tasty. The soup made from snapping turtle broth with egg tofu and snapping turtle meat was exquisite. The sashimi course with conger eel, flounder, myoga, and live crab with konjac was also outstanding. The dish of Kyoto sweet potatoes and burdock with matsutake tempura was a unique and delightful combination. The abalone dish with abalone paste and seaweed was like being by the seaside. The Saga beef steak was juicy and flavorful. The meal concluded with a fragrant dish of mixed rice with small fish and edamame. The staff were friendly and attentive. The dessert of matcha mochi, pear, and yuzu jelly was a perfect ending to a fantastic meal.

I visited the famous restaurant Buntokuyama for the first time. The course was set, and everyone eats the dishes along that course. Every dish was delicious no matter which one you chose. I was impressed by the intricate details in each dish. The staff, mostly young, worked efficiently. I didn't see the head chef, which may be a downside for those who enjoy seeing them. Those who appreciate this aspect may find it lacking.

Always crowded and wonderful! July 11, 2023: Appetizers of corn agar with steamed sea urchin and okra, scallop and pike conger with sansho pepper, beef with zucchini and fig liver, crab and yam soup, sashimi of pike, simmered flounder, grilled abalone, grilled sweetfish, and eel rice.

Hidden entrance. When you dive in, the seating is on the second floor. Each detail like this makes my heart flutter. The colors and flavors that please the eyes and palate of Japanese cuisine. Each dish evokes a sense of the season, and the sake goes down smoothly. Always delicious with a reliable and stable taste. A place I want to use to entertain guests. The atmosphere is calm and the service is polite.

The quality of the offerings at this restaurant is exceptional for the price of 18,000 yen. Although the owner, Mr. Nozaki, was not present on the day of our visit, his apprentice was diligently running the restaurant. The attentive dishes and thoughtful service reflect why this place has been popular for many years. Thank you very much.

I was invited to visit the restaurant, but Mr. Nozaki was not there that day. However, the delicious dishes prepared by his apprentice were enjoyable. If you want to experience authentic Japanese cuisine, I recommend visiting this restaurant. I would like to visit again when Mr. Nozaki is there.

On March 24, 2023, we had a private room on the 3rd floor of Minitoku for a cherry blossom viewing party. The event started a few minutes late due to crowded streets. We enjoyed dishes such as clam hot pot, sweet potato tofu, red clam and firefly squid in vinegar miso, grilled white fish with butterbur sprout, and pea tofu soup with tofu, asparagus, ginger, wood ear mushrooms, and shrimp and sea urchin on seaweed. The meal also included pufferfish with ponzu jelly, grilled bonito with tofu skin and abalone, grilled pufferfish milt with umeboshi, and grilled cherry salmon with bamboo shoots and tempura of tree buds. The meal was accompanied by sakura leaf rice and sweetened fava beans. We had a delicious spring meal.

The location of this restaurant felt quite affordable compared to other shops. The taste was also delicious. There seem to be several rooms with counters. This time we were guided to the second floor. The dishes were served at a good pace, so we were able to enjoy ourselves without getting bored while chatting.

I visited in winter and was able to make a reservation on Tabelog for Futokuyama, where Chef Nozaki is located. It was unfortunate that there were no counter seats, but there was a miniature figure of Chef Nozaki right next to our table. The only option available was the chef's choice course, which has remained the same price for many years. Everything was fantastic, especially the signature dish of grilled abalone. The tempura of Matsuba crab was also delicious. I would love to visit again in a different season.

I was able to make reservations at Hiroo Bunzoku and Fukuyama, so I invited my foodie friends and visited. We were lucky to be seated at the counter right in front of Chef Nozaki. The staff treated us with great hospitality, making us feel relaxed and able to enjoy the food. The omakase course was reasonably priced at 16,500 yen. The appetizer was fried soba with abalone and sea urchin, offering a crispy exterior and a chewy texture inside, perfectly complemented by the sea urchin. The hassun included scallop and sweet potato tempura, spicy red clam, crab and yuba, and yellowtail simmered in soy sauce. I switched to sake at this point and tried the "Nihon Hibiki Junmai Ginjo" from Fukuyama's original label. It was a recommended sake by the head chef and paired well with the dishes. The soup course was Ishikari soup, a comforting dish with white miso and sake lees broth, salmon and salmon roe, konjac, carved carrot, and turnip. The sashimi featured fugu shirako with ponzu jelly, bluefin tuna, matsukawa flounder, and homemade konjac. The specialty grilled abalone was served in a white dish with a lid, releasing a fragrant aroma of abalone and seaweed when opened. The abalone was tender and delicious, and the Saga seaweed on top enhanced the dish. The tempura consisted of a variety of prawns, each prepared to highlight their unique flavors and textures. The finale was Saga seaweed and oyster rice, a steaming pot of oyster rice topped with plenty of fresh seaweed. The dessert was apple jelly with sweet black beans, a refreshing and light finish. The selection of sake was limited but affordable, and Chef Anan kindly explained each dish, allowing us to fully appreciate the flavors. The service was impeccable, with perfect timing for clearing plates and taking drink orders. We were even bid farewell by Chef Nozaki and Chef Anan as we left, which was a nice touch.

This was a restaurant I had always wanted to visit. Luckily, they made a reservation for me and I finally got to go. December is a month where I have many opportunities to go out and eat, so I was excited to visit this restaurant. I almost missed the entrance because it was along the road and not very noticeable. There was a sign on a tree in front of the restaurant that said "Waketoku-yama," and I actually thought there was a tree called that. The inside of the restaurant was full of customers, and I had a prime seat at the counter in the middle where I could see the head chef, Mr. Nozaki Hiromitsu, right in front of me. The course was an omakase course for 16,500 yen. We started with a toast with beer and then had hot sake from Yamanashi. The first dish was a crispy buckwheat tempura with sea urchin. The next dishes included scallops, sweet potato tempura, red clam with mustard, crab with tofu, simmered bream, and more. We also had sake that paired well with the food. The meal ended with apple jelly and black beans. The restaurant was full of customers, and I was thrilled to be there. The attention to detail from the chef and staff was impressive. It was a wonderful experience, and I even got to enjoy the Christmas lights in Roppongi on my way back. It was beautiful.

I came with a friend to visit Buntokuyama. It was my first visit, but my friend seemed like a regular customer and introduced me this time. We were able to make a reservation for that day, which is usually difficult to do, because there was a cancellation. Lucky us! We arrived at 6:30 PM and were seated on the second floor. We had the chef's special course for 16,500 yen per person (including tax) and enjoyed drinks to go along with it. Each dish was carefully explained as it was served, but there were so many dishes and I was also drinking, so I forgot (laughs). However, no matter what dish was served, the presentation was truly beautiful. Each dish was meticulously prepared, beautifully arranged, and the flavors were delicious, showcasing the quality of the ingredients. With so many dishes served, we were definitely full, but for this price range, it felt like a great deal. What impressed me even more was that the dishes were served one by one at our own pace, which made us very happy. While my friend and I were leisurely enjoying our drinks and conversation, each dish was served to us with such care and consideration. The hospitality was outstanding. It was my first time meeting Ryo-san and the head chef, but their hospitality was truly wonderful. Thank you very much. We were able to enjoy seasonal dishes in a course format, with perfectly timed service, attentive hospitality, and delicious food that highlighted the flavors of the season. It was truly a delightful experience. I haven't encountered such a traditional Japanese restaurant in a while. If it were closer to my home, I would definitely become a regular customer (laughs). I really liked it. Thank you for the wonderful meal. When I come to Tokyo again, I will definitely visit. Thank you for the meal!

This visit was probably my first since the previous store in Nishi-Azabu. It was a last-minute reservation, but I was glad to be able to get in. I was seated at the counter on the second floor. I was treated to a meal as a birthday celebration with my friend. The menu featured dishes that have been consistent over time, such as the abalone dish, showcasing Chef Nozaki's straightforward cooking style and dedication to quality ingredients. Every dish was simply delicious. When I asked the person sitting at the counter about Chef Nozaki, they mentioned that he values a seasoning that is "not too strong." I have a few of his books and have seen him on TV, where he emphasizes the importance of not overpowering the flavors of dashi and ingredients. As we were leaving, the staff saw us off together. In the past, Chef Nozaki would come down the stairs to see us off, so it was nice to see that the attention to detail remains until the end. I hope to visit again during the season for matsutake mushrooms.

I revisited this restaurant after a little over 8 years, and personally, it was the place that led me back from French and Italian cuisine to Japanese cuisine. Although it was overshadowed by the next restaurant I visited, I decided to revisit it to go back to basics. I arrived at 7:30 PM and found that the restaurant had moved and seemed more compact. The first floor had an L-shaped counter with 10 seats and one table with 2 seats. I was seated in front of the head chef, Mr. Nozaki, who kept pouring me drinks. The course menu was priced at around 16,500 yen (including 5% service charge). The dishes served included shrimp and ginkgo nut appetizer, assorted appetizers with oyster, persimmon, and pufferfish, turtle tofu soup, sashimi platter with tuna, flounder, shrimp, yuba, and homemade konjac jelly, abalone grilled with seaweed, a dish with red king crab, turnips, soba dumplings, and sea urchin, salmon rice, and fruit jelly dessert with apple, pear, lemon, and pomegranate. I enjoyed the well-paced meal that didn't make me feel rushed, and the dishes reflected the seasonality of ingredients. Overall, it was a solid and reasonably priced introduction to Japanese cuisine.

The atmosphere is very nice from the outside. Upon entering, I thought the counter on the first floor, but took the elevator to the second floor. The rooms were divided into smaller sections, and although it was busy, the interior did not feel crowded. We opted for the chef's choice course. The dishes looked and tasted delicious, but there were a few items that made us wonder, "What is this? How do we eat it?" I think we would have enjoyed it even more if the dishes were explained in more detail. The abalone sauce seemed to be a popular menu item, and it was very delicious - I would definitely like to try it again.

I sometimes use this restaurant, and maintaining the consistent deliciousness and refined service must not be easy. I am truly impressed. My mother, who has dementia, asked the staff and the chef the same questions a few times, but they kindly responded each time, which made me happy. Two months later, my beloved mother passed away, and the last meal we had together at this restaurant became an unforgettable memory. My mother ate as much as my son in the rugby team, but in the middle of the night, she woke up as usual and said, "I haven't eaten anything...I'm hungry." When I showed her a photo of the rice cooked in a clay pot by the chef, she remembered having multiple servings and laughed with me. Every time I pass by the restaurant and see a photo of the rice in a clay pot and my mother's smiling face, I remember that night and tears come to my eyes. For my son and me, Funekotoku-san's has become an even more special restaurant. For now, the memories with my mother are too precious, and I don't have the courage to walk under the restaurant's curtain. Once the emotional wounds heal a bit, my son and I will visit again, just the two of us this time. Thank you very much.

We used it for a welcome and farewell party at work. The dishes were full of autumn flavors, such as matsutake mushroom steamed in a pot and matsutake mushroom rice, all of which made us smile unintentionally. We were impressed by the skilled use of seasonal ingredients. We had seconds of the clay pot rice and four of us finished it all, feeling full and satisfied.

The building is very spacious with 3 floors, all of which are shops, so it is easy to make a reservation. I had a beer at the counter. The service was friendly and the matsutake mushroom steamed in a pot with abalone was just the right amount. Not too much, not too little. The rice as a souvenir was a nice touch. Thank you for the delicious meal.

Mountain potato, lotus root, sea urchin, wild violet sprouts, plum soy sauce burdock roll, silk apron, deep-fried sandfish, fig, fresh peanut tofu, shrimp and scallop soup, chrysanthemum potato with conger eel, sashimi platter with tuna, flounder, salmon roe, seaweed konjac, yuba abalone grilled dish, sweetfish scale tempura, assorted small fish and temple pepper hot pot rice, pear dessert.

This is a Japanese restaurant located in Minami-Azabu. It is a popular restaurant where Chef Nozaki, who has showcased his Japanese cooking skills on TV cooking shows, serves as the head chef. The concept is "hospitality and Japanese cuisine that reflects the four seasons." Using seasonal ingredients, they offer dishes that capture the essence of each season. The restaurant opened in April 1989 with Chef Nozaki, who was the head chef at "Tokuyama," a fugu restaurant founded in 1978. After relocating within Minami-Azabu in 2004, they moved to the current building closer to the original location in 2018. The main branch is now led by Chef Anan. There is also a branch in Isetan department store. The location is about a 5-minute walk from Hiroo Station exit 4. Walk along Gaien Nishi Street towards Nishi-Azabu, before the intersection near Saya Elementary School. The entrance is on the left side of the building, behind green shrubbery. My last visit was in February 1997 at night. The restaurant was in a hard-to-find location, and I had to ask for directions at Tokuyama by mistake. The dishes prepared by Chef Nozaki in the quiet atmosphere of the counter seats highlighted the natural flavors of the ingredients with a subtle taste. The depth of Japanese cuisine was truly felt. I still remember Chef Nozaki seeing us off outside the restaurant. On my recent visit at night, I made a reservation for the omakase course (¥16,500, including tax and a 10% service charge). The prices have remained the same for 25 years. The restaurant was bright, with counter and table seats on the first and second floors. There are also private rooms available for business dinners. I was seated at a table on the second floor with a comfortable spacing between tables. The atmosphere was lively with many staff members providing attentive and friendly service. The dishes I enjoyed are as follows: [list of dishes]. The meal was well-balanced with just the right amount of food, showcasing seasonal ingredients without unnecessary embellishments. Chef Nozaki came to see us off at the end of the meal, which was a nice touch. I highly recommend this restaurant for business dinners as they have a large seating capacity and private rooms available.