Japanese cuisine is not limited to just autumn and winter; it is delicious all year round. From ingredients like conger eel, okra, beltfish, corn, eggplant, sweetfish, and new ginger, there is always something enticing to enjoy. The meal included dishes like conger eel with cucumber jelly, steamed chicken with edamame, castella egg with yam tofu, seared okra, beer-battered beltfish, creamed corn, conger eel soup, fresh tuna and striped jack sashimi, watermelon and plum sorbet, grilled sea bass with Japanese pepper, steamed angel shrimp and white fungus, steamed eggplant with grated radish, sweetfish and new ginger rice, miso soup with water pepper, and a variety of desserts. It was truly delicious.

I was able to watch Mr. Kasahara demonstrate his excellent skills right in front of me while enjoying the food! It was amazing. I also received mixed rice as a souvenir. Every course was highly creative and delicious! The dishes were so impressive that I am at a loss for words.

I visited on a day when Mr. Kasa-hara was there. There were about 12 seats at the counter on the first floor, and several tables on the second floor. This time, I ordered the 12,000 yen course. The menu seems to change every two weeks, and all the dishes were so delicious that I want to come back every two weeks. The portions were also very generous, and I forgot to take pictures because I was so full after finishing all six desserts. The quality and quantity for this price are very much appreciated. Repeat visit is a definite decision.

I was fortunate to be accompanied by the president of the company I used to work for, and Mr. Kasahara happened to be there as well. The restaurant was fully booked, but every dish was very carefully prepared and satisfying. I forgot to take photos, but the deep-fried baby corn and eggplant were exceptional. I couldn't believe how the eggplant turned out so crispy and fragrant. It was a waste for someone with an unsophisticated palate like mine. I also forgot to take a photo, but the rice was cooked in a pot with new ginger and sweetfish. The crunchy texture of the fresh ginger combined with the fragrant sweetfish was amazing. For dessert, there were four options, all delicious, but the almond jelly was outstanding. The kinako ice cream was rich and the perfect way to end the meal. I would love to come back if I can make a reservation.

Recently, I encountered Mr. Kasahara himself standing and serving customers. I am impressed by the fact that someone who appears so often in the media is actively involved in customer service. The dishes that bring out the natural flavors of the ingredients are all delicious. It's a little nice touch that they make a single piece of sushi rice for each piece of sashimi. The batter on the fried foods is crispy like rice crackers, which is very nice. Eating somen noodles in the summer at this high-end restaurant is also delicious. I always want to go back to this Japanese restaurant where I can't finish my rice balls and can't decide on a dessert.

First of all, I was surprised by the variety of ingredients. The owner apparently thinks of all of these items once every two weeks. It must be difficult not only to eat, but also to think about them. The taste was very elegant and outstanding in terms of appearance, aroma, and flavor. The price was not too high, and dessert is all-you-can-eat. Amazing!! It may be difficult to make a reservation, but please try to visit at least once.

When going out for a slightly luxurious meal, it's important to go with a sense of excitement. I am one of those people who looks forward to it. Depending on my preferences and mood that day, I might leave feeling satisfied or just thinking it was okay. Even at famous or highly-rated restaurants, if it doesn't meet my expectations, I may not feel completely satisfied even if the food is delicious. This time, it's hard to put my feelings into words. By the way, the palate cleanser "watermelon smoothie" was a new taste for me and it was okay. Also, the dessert monaka was delicious. Thank you for the meal.

A famous Japanese restaurant in Hiroo known for its difficulty in making reservations. This is the restaurant of Masahiro Kasahara, who is popular in the media. Reservations for the following month can be made by phone on the 1st of each month. This time, after making about 700 calls, I finally got through... The menu consists only of omakase courses priced at 9,500 yen or 12,000 yen. This time, I chose the 9,500 yen course. ☑︎ Omakase Course ¥9500 *10% service charge additional ⚪︎ Hors d'oeuvre: Conger eel, winter melon duck roast, spicy pickled water eggplant, edamame imitation tofu, boiled octopus, okra, sesame tofu, fruit tomato with onion dressing ⚪︎ Fried ayu and new burdock with ayu liver tartare dip ⚪︎ Hamo and Kamo eggplant soup - The Kamo eggplant was surprisingly delicious... ⚪︎ Assorted sashimi (red snapper, bluefin tuna, striped jack) - Besides soy sauce, there was also salted sea urchin, which was perfect with sake. ⚪︎ Watermelon and plum grated - Tastes like juice made from watermelon and plum, very delicious. I wish they would add it to the drink menu. ⚪︎ Grilled beltfish with cucumber and grated radish ⚪︎ Chicken and shiitake mushroom chawanmushi with avocado sauce ⚪︎ Corn cooked rice - Simple but very sweet corn, even better with the additional butter! I had seconds, and they made the remaining rice into onigiri as a souvenir. ⚪︎ Dessert - You can choose as much as you like from 6 types, so I ordered all of them without hesitation. (Torimasa pudding, kinako ice cream, large leaf sherbet, almond jelly, baked monaka, matcha ice cream) The course ended here. With so many dishes, I was full and very satisfied! I think it's rare to get full at a Japanese restaurant, so personally, I highly recommend it. ✨

First course: Ebi (shrimp) and winter melon, duck breast, Castella egg, octopus simmered in soy sauce, sesame tofu, deep-fried fruit tomato, corn and sweetfish in beer batter, fried sweetfish bones, chicken meatballs, duck and eggplant, jumbo shiitake mushrooms. Sashimi: Tuna, sea bream, golden eye snapper. Grilled watermelon and pickled plum. Grilled salted hairtail. Chawanmushi (savory egg custard) with conger eel and lima beans. Rice: Rice with dried baby sardines and Japanese pepper, rice cooked with new burdock. Dessert: Coffee and warabi mochi. #MixedOpinions #MasahiroKasahara #Master #Ebisu #Hiroo #JapaneseCuisine #Kaiseki #JapaneseFood #HardToReserveRestaurant #TokyoGourmet #WantToConnectWithPeopleWhoLoveDeliciousFood #WantToConnectWithGourmetLovers

I visited this restaurant after a price increase. The food was as delicious as always, but I was a little disappointed with the service. First, I couldn't really understand the staff's explanation of the dishes. The mixed rice was served in a bowl without mixing it properly, affecting the taste. Even though I had requested a dessert with candy decorations on the plate over the phone in advance, it was not prepared, and there was no confirmation or follow-up from the staff. I had to specifically request tea when the dessert was served, as it was not offered. Also, they did not confirm my next reservation as they usually do. I have never experienced this kind of service before, whether Chef Kasahara was present or not, so I was surprised. It was a bit disappointing, especially since the restaurant was busy and Chef Kasahara was not there. I still want to visit again in the future.

The tempura made with Man'enji red pepper was exquisite. The other dishes were also satisfying in terms of taste and portion size. The atmosphere in the private room on the second floor was calm and allowed for a leisurely time. The cost performance was reasonable, with a total of around 16,000 yen per person after drinking 4-5 drinks. I had wanted to visit this restaurant for over 10 years, and finally had the opportunity thanks to a senior colleague from work. I would definitely like to visit again if I have the chance.

I have always wanted to visit this restaurant. The chicken soboro tofu, grilled eggplant, okahijiki young ayu spring roll, sakura shrimp shinjou, red snapper and bluefin tuna sashimi, salt-grilled amberjack with young corn, steamed egg custard with simmered vegetables, red snapper and new ginger cooked rice were all delicious and had a gentle flavor. The dessert selection was also great, and I ended up trying all 6 options.

Pre-paid Chicken Soboro Tofu, Grilled Eggplant, Okahijiki Jure Tempura, Young Ayu Spring Rolls, Jumbo Shiitake Tempura, Sakura Shrimp and Shinko Sashimi, Red Snapper, Bluefin Tuna, Shishito Soy Grilled Dish, Amberjack Salt Grilled, Young Corn Grilled, Scallop and Cucumber Chawanmushi with Junmai An Sauce, Grilled Harasu and Kujo Negi with Fresh Ginger, Dessert: Today's Dessert, Pineapple and Basil Frozen Yogurt. Thank you as always. #MixedOpinions #MasahiroKasahara #Master #Ebisu #Hiroo #JapaneseCuisine #Kappo #ReservationsDifficultRestaurant #TokyoGourmet #WantToConnectWithPeopleWhoLoveDeliciousFood #WantToConnectWithGourmetLovers

Popular restaurant in Hiroo. I made a phone reservation one month ago. You enter the residential area from Meiji Street. There is also an au deco nearby. The first floor has a counter. I saw Chef Kasahara on TV. We were seated at a table on the second floor. Many guests seemed to be from out of town. The menu for the day included: minced chicken and tofu, simmered eggplant, broad bean churros, firefly squid tempura, assorted appetizers, shrimp fritters, sashimi, grilled kanpachi and young corn, chawanmushi, and rice with new ginger and fried small fish. The dishes were plain. Not outstandingly delicious. Some flavors made me tilt my head. The prices were reasonable, so maybe I should be satisfied with this level. I made onigiri with the leftover rice to take home.

First visit. I made a phone reservation a while ago. There is a counter on the first floor, table seats and private rooms on the second floor. We were seated at a table, perhaps because we were a bit late. It might have been better to request a counter seat when making the phone reservation. Here is the menu for the day: Chicken mince tofu, simmered eggplant, fried fava beans churros, firefly squid tempura, assorted appetizers, raw amberjack, grilled young corn, steamed egg custard, rice cooked with fresh ginger and fried small fish, dessert (you can choose as many as you like). The chicken mince tofu was very delicious, but the fried fava beans churros were a bit hard. The assorted appetizers were beautifully presented and all delicious. The raw amberjack was high quality. In addition to regular soy sauce, they recommended bamboo shoot soy sauce for white fish, but it may have been too strong. The grilled amberjack was a bit dry. The rice dish was fragrant and good. However, the ginger was too fibrous and did not match well with the rice. Dessert was a happy choice, and you can choose multiple options. Overall, considering the quality of the meal, beer, and highball, the cost performance was good at 12,000 yen per person. Give it a try.

I visited this restaurant on a regular night. It is located in a hard-to-find place. Since there was no menu, I didn't know how much food would be served, but I heard from my companion that the portions were generous, so I went easy on the alcohol. The first dish of cherry shrimp was delicious and got me excited. The young sweetfish was also very tasty, and even though they were small, they were definitely sweetfish. The sashimi was fresh and delicious, and I was impressed by Kasahara-san's knife skills. I was very satisfied with the food. It was quite a challenge to eat this much at night. We ordered all six desserts to share, but that was too much. The shiso sorbet was refreshing and delicious, and two desserts would have been just right. The restaurant in Ebisu had many employees, which was nice, but it made me worry that it might be too affordable.

I ordered a boxed lunch for an exhibition job. The deadline for ordering is until 12:00 the day before. This time, they delivered 10 meals to the back entrance of Tokyo Big Sight. I ordered the most popular beef and grated yam sukiyaki bento for 1480 yen. It's really delicious. It's on par with a gourmet bento. The rice is cold but soft, the sukiyaki is lightly flavored yet rich in taste, the sukiyaki tofu is not watery, the shirataki has a nice texture, and there are items like fried burdock root, cheese with smoked bonito flakes, sweet and spicy shrimp and scallops, and about 10 different items. There are various ingredients, each with a different flavor. Despite that, the flavors don't mix, and each item stands out on its own. I haven't had such a delicious bento in a long time. Thank you for the meal.

This is my third visit. The aroma of the ingredients was particularly wonderful this time, and everything was truly delicious. I was especially impressed by the butterbur, new potatoes, Japanese flying squid, and bamboo shoots. The dessert selection at the end was also very enjoyable, making it another lovely experience. If I had to mention one negative point, it would be that the smell near the restroom is a bit bothersome.

The first time I had mixed feelings. I imagined a very high-end restaurant with a sharp image, but the food was very friendly and sincere. I was surprised that the course was only 7000 yen in the Ebisu area. While the ingredients may not be very high-end, each dish was made very carefully. The flavors varied and the portion size was generous but not overwhelming. The chef personally served the rice dish, and you could even take home leftovers as onigiri. I was surprised to receive 6 different desserts upon request. You can have a satisfying meal for less than 10,000 yen with non-alcoholic drinks, or around 12,000 yen with alcohol. This restaurant had unbelievable value and was a pleasant surprise.

Famous chef Kasahara creates creative Japanese cuisine using seasonal ingredients, with elaborate cooking methods and seasoning. The omakase course, priced at 9,500 yen, offers quality and quantity that exceeds expectations. A must-visit restaurant if you have the chance. Grateful to the friend who invited me.

I called multiple times on the reservation release date and managed to snag the last available slot at the highly anticipated Sanko Ryonin restaurant. Priced at a reasonable 7500 yen, the course menu is filled with Kasehara's dedication and generosity. I had planned to go non-alcoholic for the day, but the excitement got the best of me, and I ended up ordering a glass of sparkling wine. The bubbles made me even more excited for the upcoming course. Each dish was delicious on its own, but what stood out was the excellent balance of the entire course. The portion sizes, flavors, sequence of dishes, number of courses, ingredients, temperature variations, everything was meticulously planned out. I heard that the menu changes in the first and second half of the month, which showed the restaurant's dedication. For the dessert, you can choose as many as you want from 7 options. I wanted to try all of them, but settled for 5 this time. The ability to choose all the options brought joy, and the flavors left me in awe. The kinako ice cream, baked monaka, and shiso sorbet were particularly delightful. It was a special day, so I convinced myself that the calorie limit I took would make it zero calories as I savored every bite. I took the leftover rice as onigiri to go. I wonder if I'll be able to visit again. Another day filled with delicious food and happiness. Thank you for the meal.