It's a bit early, but in the spirit of Christmas dinner, I enjoyed a moment of delicious wine and Japanese cuisine at Mr. Odajima in Roppongi. It was a little after 6:30 pm when I headed there from Roppongi Station. The shop seemed almost unchanged since my last visit in February, tucked away in a quiet spot. We were seated at the counter, where we could watch the chef prepare our meals and engage in occasional conversation. The first glass of champagne was poured, setting the tone for the evening. We started with mostly white wines, with a rosé in between, and later moved on to red wines. Each wine was delicious, and we even got to try a Chinese wine that was made inland and had a unique flavor. The dishes were varied and tasty, including dishes like chilled chawanmushi with salmon roe, horse mackerel tartare, miso-marinated white fish and yellowtail, mixed boiled vegetables, scallop and sea grape salad, saury and sea bream sushi, foie gras daikon, mushroom soup, and salmon belly. The vegetable medley dish was particularly memorable, with the sweetness of the vegetables complemented by the umami of the karasumi. The highlight was the sushi made with large, meaty saury, which was full of flavor. Of course, the foie gras daikon was a hit, especially when paired with a noble rot wine. We tried over 10 wines, but the standout was the Pinot Noir from Satow Wines in New Zealand. It was truly delicious. The shop had karasumi drying outside, hinting at the delicious dishes to come. We left around 10 pm, but some guests were still enjoying their time. I look forward to returning for a longer visit next time. Many thanks to the chef and Mr. Odajima for the wonderful wine and cuisine. Thank you for the feast.

Located in Roppongi 7-chome, Mr. Odajima's place is tucked away in a small alley. The shop is small but well-organized and very nice. Each dish was paired with wine, making it delicious. It's a great place that makes you want to visit again.

"Odanoshima, famous for its foie gras daikon, was originally located along Yamate Street. I had been there during that time, but now it has moved to Roppongi and this was my first visit in the son's generation. The restaurant has become more focused on wine pairing, which has always been popular. The signature dish, foie gras daikon, is still delicious. Other dishes are also simply tasty. They seem to be well-matched with the wines."

First visit. The food was okay, but I was surprised by the wide variety of wines available. I ordered a drink pairing, expecting to be served sake, but was delighted to receive a selection of wines from different countries and grape varieties. The only downside was that the service seemed a bit slow, likely due to being short-staffed. Thank you for the meal.

The homemade karasumi was delicious. I loved the first half of the course, which was like a cold appetizer lineup. The duck was an additional special menu item. The closing dish of Inaniwa udon and seaweed was also delicious. The wine pairing was excellent. Although the main chef's specialty dish of foie gras daikon was sold out, I also really enjoyed the course by the other chef.

A wonderful Japanese restaurant run by a family. Located about a 4-minute walk from Roppongi Station, it has a calm atmosphere despite being quite close to the station. Many regular customers frequent the restaurant, making it suitable for business meetings. They have a wide variety of wines, and they will recommend wines that pair well with the dishes. The wine pairing was enjoyable and the food was exquisite.

As someone who grew up in the countryside, I found the spring vegetables and mountain vegetable-heavy menu this time a bit underwhelming. They weren't particularly rare or had a strong local flavor that I'm used to. Green asparagus was served twice, which was a bit disappointing as I would have preferred white asparagus. My friend, on the other hand, was impressed as usual and enjoyed the meal. The wine was good, but it didn't quite reach the level of perfect pairing or "marriage." I always have high expectations here, so maybe that's unavoidable. We initially ordered at the counter but were told we could move to a table later, so I decided to reserve a table instead. However, the table we got was next to a storage area with other people's belongings, which was not ideal. Next time, I'll make a reservation earlier and probably go for the counter seats. Looking forward to the food and wine experience again!

Had a business dinner at Odajima in Roppongi, where the concept is pairing Japanese cuisine with wine. They offer a variety of delicious wines to enjoy. It was interesting to see red wine paired with miso soup. Thank you for the wonderful meal! #Odajima #Roppongi #Japanese cuisine #pairing #wine #foodie #foodstagram #delicious #gourmet #yummy

"Odajima" is a pioneer in combining Japanese cuisine and wine. Chef Minoru Odajima spent 3 years in Paris, returned to Japan, and has since managed several Japanese restaurants, with the main branch located in Roppongi, Tokyo. The casual yet upscale izakaya-style restaurant has a cozy atmosphere with counter and table seating for about 15 people. The clientele is wonderful, with a relaxed attitude towards enjoying wine without any pretense. During my birthday celebration, the sommelier prepared a free-flowing Champagne plan, suggesting to enjoy it as a chaser to the wine paired with the dishes. The salted fish roe appetizer paired perfectly with the Champagne, setting the tone for a fantastic dining experience. The chilled chawanmushi (savory egg custard) with plenty of salmon roe and a giant strawberry was a unique and delicious combination. The crab and monkfish liver dish, grilled turban shell, sashimi of bonito, and stir-fried shellfish were all expertly prepared and paired well with the wine selections. The sushi of striped jack and the specialty dish of foie gras with daikon radish were highlights of the meal, showcasing the chef's skill in creating light yet flavorful dishes. The venison hamburger soup, grilled yellowtail, and the finale of Inaniwa udon noodles in a light broth were all delightful. The simple dessert of watermelon was a refreshing end to a wonderful lunch. Overall, the meal at Odajima was designed to complement the wine selection, making it a must-visit for wine lovers. While I typically prefer Japanese sake with Japanese cuisine, this restaurant was an exception. I highly recommend visiting Odajima for a memorable dining experience.

The "Foie Gras Daikon" dish was as delicious as always, with a refreshing and elegant taste in the mouth. This time, it was served with bamboo shoots and a noble rot wine (Pourriture Noble) which was a nice touch. The restaurant caters to English, French, and Italian speakers, so there are always many foreign visitors. This time, however, all the customers were Japanese. The restaurant is convenient, not too formal but not too casual either. I hope the owner, Mr. Ojima Minoru, continues to do his best.

Located in a slightly alley-like area in Roppongi, Ojima-san is a Japanese restaurant where you can enjoy the pairing of Japanese cuisine with wine. It's a great place to visit with a wine-loving friend. On this day, I visited with a friend who loves wine after a long time. We opted for the omakase course and asked for wine to be paired accordingly. They were able to accommodate our request for a smaller amount of wine for those who are not strong drinkers. We were surprised by the chilled chawanmushi topped with strawberries and caviar, and each dish that followed, such as abalone and young ayu, had a gentle flavor. The wine pairings were also enjoyable, with some combinations that made us go "Wow!" The foie gras daikon, the restaurant's specialty, is a must-try dish that represents a fusion of Japanese and Western flavors. Overall, it's a restaurant that I would like to visit regularly.

This was my first visit. Rather than Roppongi, I have an image of Nishi-Azabu on the opposite side of Hills. It is run by a family and has a very cozy and relaxed atmosphere. Basically, it's a place for drinking, so I end up drinking a lot, but you can have various wines poured for each dish. Please see the photos for the dishes. Thank you for the meal, Monsieur. I will visit again.

I used to visit at least twice a year, but this year was my first time. However, the wine choices were outstanding as always, perfectly complementing the unchanged dishes! For the appetizers, we had spear squid and chrysanthemum flower simmered in Champagne, and steamed egg custard in a white wine cup. Then we enjoyed a summer salad with abalone, clams, and octopus, followed by sushi with sardines, tuna and wakame salad with vinegar miso dressing, foie gras daikon, and sea bream sashimi with Sauternes. We also had grilled young ayu, soup with rice cake, steak of short-horned beef with mustard, Inaniwa udon with seaweed, and dessert with tea and Champagne. I really wanted to try these dishes, and I was amazed by how well certain ingredients paired together. From sashimi to steamed, grilled, and seared dishes, there were various ways to enjoy the meal, showcasing Mr. Odajima's enduring excellence. And of course, Mr. Odajima's puns were still as sharp as ever. It was truly a delightful and delicious experience at this unchanged and enjoyable restaurant.

My friend made a reservation at a restaurant that offers the perfect combination of Japanese cuisine and wine. The atmosphere of the restaurant is calm and cozy, creating a relaxing environment. They provide each dish with a glass of wine that complements it perfectly. I was amazed by the surprising and delicious pairings. The wine selection is not limited to a specific country, but offers interesting options from around the world. The food is also delicious, making it a perfect match with the wine. The owner and his son even came to our table to share a drink with us at the end, which was very enjoyable and appreciated. I definitely want to visit this restaurant again. I am grateful to my friend for bringing me here.

I visited this restaurant for the first time at my birthday party, which was the last one in the Heisei era! They celebrated my XXth birthday, and even though I don't want to get older, I appreciate being celebrated. I had high expectations for this place that offers a combination of Japanese cuisine and wine pairing. The meal consisted of 12 dishes, including dessert, and they served 9 different wines that paired perfectly with the food. Starting with salted squid, the meal ended with sweet oranges, but the dish that left the biggest impression was the foie gras daikon paired with a 2006 MacRostie Family Winery Bacigalupi Vineyard Chardonnay. The combination of foie gras and noble rot wine was exceptional. This cozy restaurant is definitely worth a repeat visit!

When it comes to Japanese cuisine and wine, our restaurant's name is the first to come to mind. We have been dedicated to this for many years. It may be a common way of thinking now, but it was quite unconventional in the past. In a time when Japanese people were still bound by preconceptions and fixed ideas about wine. The essence of wine lies in the marriage. No matter how high-class and high-quality the wine is, if it doesn't match the food, it's just a drink. Therefore, even in Japanese cuisine paired with wine, it requires ingenuity in the ingredients and cooking methods. However, the owner, Minoru Odajima, excels in this. The basic principle is pairing with each dish. He and his son select the most suitable wines from France, America, and other countries. One of the highlights is the famous "Foie Gras Daikon". This is paired with a noble rot wine from Sauternes. It may seem bold, but it makes perfect sense. The rich fat of the foie gras is further enhanced. I personally don't prefer pairings, but with such unique ingredients, it's unavoidable. Champagne, rosé, white, and red wines are used freely to create an impressive experience. The ingredients include sea urchin, morel mushrooms, cep mushrooms, figs, and more. Only the chef's course is available, and even before reaching the appetizers, there are wine pairings with dishes like salted fish roe and mozuku seaweed, reminiscent of Japanese cuisine. However, for the chawanmushi, morel mushrooms are used, surpassing even truffles in quality. Later on, European matsutake and cep mushrooms are served, followed by foie gras daikon as the appetizer. Then there are sashimi, grilled fish, and more. Of course, a variety of wines are paired as well. A white wine from Savoie (near Mont Blanc), a red wine from Nicolas Potel (Burgundy), and the highlight of the wines, the Danham Syrah (Washington state) at the end. Its compatibility with charcoal-grilled local chicken surpasses expectations and includes a surprising hidden gem.

A pioneer in promoting wine with Japanese cuisine, this renowned restaurant offers carefully selected wine pairings for each dish, showcasing the owner's thoughtful consideration. Guests are impressed by the impeccable hospitality at Kodajima, located in Roppongi. #Kodajima #Japanese cuisine #Roppongi #restaurant #gourmet #delicious #foodie #food lover #photogenic #Tokyo #Minato-ku #Shibuya-ku

This is a popular restaurant where you can enjoy pairing Japanese food with wine. It has a cozy atmosphere with many regular customers. The pairing is excellent and I always end up drinking too much. I want to visit this place seasonally.

It is rare to be able to enjoy such a variety of wines that match each dish perfectly. Pairing foie gras with noble rot wine is a luxurious experience that can only be had here. It is extravagant but not pretentious. Finish off with some oranges for a perfect ending.

I left it up to the staff to pair about 8 different wines with delicate flavors. The atmosphere created by the owner was also excellent.

Once again, it was fantastic. Every dish was amazing and made me feel impressed. The pairing with the recommended wine was excellent. The atmosphere was relaxing and comfortable. A place I would like to go with someone special.