The head chef, who trained at Kikunoi in Kyoto and Morikawa Shugyo in Akasaka, runs a Japanese traditional restaurant that has earned Michelin stars in the past. I had always wanted to visit this place, and finally got the chance when a friend took me there. The restaurant is located on the 5th floor of a building in a back alley in Azabu-Juban, with a cozy interior featuring a counter with 7 seats and a private room with a sunken kotatsu table. The dinner course menu consists of appetizers, rice, sashimi, grilled dishes, main dish, and rice dish, all showcasing seasonal ingredients with a mix of traditional and innovative techniques by the chef. The edamame and sea urchin jelly dish was visually appealing and delicious, while the combination of okra, squid ink, and plump shrimp was surprisingly delightful. The steamed egg custard with sea squirt sauce was a unique twist, and the summer dish of conger eel soup with water shield and small melon was outstanding. The highlight was the finale - a clay pot of perfectly cooked rice served with unlimited helpings of conger eel cutlets. The crispy outside and tender inside of the eel cutlets paired with the special tartar sauce made it irresistible. It was a truly blissful dining experience! Thank you for the wonderful meal!

Summer Japanese cuisine, with crab as the main dish. Crab usually gives a winter vibe, but there are also crabs that are in season during the summer, like the hairy crab. Before the main dish, we had sea urchin jelly, sashimi of thread-sail filefish, conger eel soup, steamed egg custard with sea urchin sauce, fried eggplant, and other seasonal dishes. For dessert, we had rolled mochi. Thank you for the delicious meal every time. #Azabujuban #Kisaku #SeaUrchin #HairyCrab #Crab #ThreadSailFilefish #CongerEel #SteamedEggCustard #Nasu #FriedEggplant #RolledMochi #JapaneseCuisine

♡Weekday dinner visit♡ Course around ¥18000, the lightest menu♡ Only counter and one private room, take off your shoes before entering the restaurant. The interior feels like a ryokan in Azabu-Juban.♡ Tomato suri-nagashi, sea urchin topping, quite refreshing, gazpacho feels gentle♡ Sawara, donko shiitake, yuba soup♡ Bonito garnish and others are also very delicious♡ Shirako chawanmushi, mizuna thought it was something else, shirako chawanmushi! Happy with the firm texture and satisfying to eat, finished with wasabi♡ Carabiner, snap peas, some sesame dressing vaguely remembered, but it was incredibly delicious! Not a big impact, but a deliciousness that you want to keep eating♡ Snow crab and leek takikomi gohan Quite surprising how delicious the firmness of the rice is amazing and the aroma is very good. I don't often find a takikomi gohan that I really like, but I like this one♡ Strawberry daifuku, matcha pudding with kuromitsu dessert two items are nice, thank you, lol♡ This time I chose the course with the fewest items, but next time I want to see a more substantial menu♡ The staff are also elderly, so if you are looking for a very calm restaurant for a business meeting, this is the perfect restaurant.

During the matsutake mushroom season, I enjoyed a luxurious meal starting with a hot soup with plenty of dashi broth while chatting with the chef across the counter. The meal included deep-fried matsutake mushrooms, followed by sukiyaki. The freshly grated ginger and myoga, along with the seared bonito and yuzu, added a nice touch to the flavorful dish of steamed minced fish with egg. The deep-fried conger eel was so delicious that I ended up having seconds! I heard that many people are fans of the tonkatsu depending on the season. It was a satisfying and meticulous kaiseki meal. Thank you for the wonderful meal!

I visited the Japanese cuisine restaurant "Kappo Kisaku" in Tokyo, which is ranked as one of the top 100 restaurants in Japan with a rating of 3.73 on Tabelog. Located in Azabu Juban, this restaurant is situated on the 5th floor of a beautiful mixed-use building in a quiet residential area. The interior features a counter made of single cedar wood and one private room. The restaurant has been operating for over 10 years and earned a Michelin one-star rating within six months of opening. The head chef, who trained at the renowned "Morikawa" restaurant in Gunma, specializes in traditional Kyoto cuisine. The menu includes dishes such as eel salad, soft-shelled turtle chawanmushi, sea bream from Akashi, wild boar and matsutake mushroom hot pot, simmered fish head, salt-grilled barracuda, smelt with green chili and taro, oyster fry, rice with pickles and miso soup, and zen-zai with warabi mochi and matcha. The restaurant's simple interior and carefully selected tableware from "Tenpei Kiln" in Karatsu city complement the exquisite flavors of the dishes. The standout feature of the cuisine is the rich and flavorful dashi broth made from kombu and bonito flakes. The seasonal ingredients are skillfully prepared through grilling, steaming, simmering, and frying techniques, making each dish delicious. The meal concludes with a satisfying hot pot rice dish with oyster fry. Overall, the restaurant offers an exceptional dining experience with its delicious and authentic Japanese cuisine.

I visited "Kappo Kisaku," located in the fiercely competitive area of Azabu Juban, known for its gourmet restaurants. This restaurant was selected as one of the top 100 Japanese cuisine restaurants in Tokyo by Tabelog in 2021, and it also received one Michelin star within six months of opening. The restaurant is located a 3-minute walk from Azabu Juban Station, near the residential area, on the 5th floor of COMS AZABUJYUBAN, just off Azabu Street. Upon entering, you take off your shoes at the entrance. The interior has a warm atmosphere with a white wooden counter for 7 seats and one private room. The owner, Yoshitaka Mori, trained at renowned high-end restaurants such as Kikunoi in Akasaka. The restaurant's name, "Kisaku," is named after the owner's grandfather, who was the first to succeed in cultivating shiitake mushrooms in Japan. Today's course included: - Fruit tomato jelly with Bungo Inlet sea urchin - Grilled flounder with bracken and mugwort fu in a soup - Kashu's first bonito sashimi - Grilled Kyoto bamboo shoots - Firefly squid and Kyoto bamboo shoots with rape blossoms in vinegar sauce - Kyoto bamboo shoots, shiitake mushrooms, and asparagus cooked together - Tempura of udo, fiddlehead ferns, bracken shoots, and taranome - Shiga Koshihikari rice cooked in a clay pot with pork cutlet - Warabi mochi and shiratama zenzai The meal ended with a seasonal clay pot-cooked rice dish that changes with the seasons. They also pay attention to the choice of tableware, using Tang pottery from Tenpyo Kiln in Karatsu. It was a luxurious experience, and I would love to visit again. Thank you for the wonderful meal.

The overall taste is gentle and pleasant. A friend made a reservation for us, and we had a course meal for around 15,000 to 18,000 yen. With no alcohol, the total bill came to about 43,000 yen for two people. The dishes included Hokkaido sea urchin, hamo fish, flounder marinated in kelp, grilled ayu fish, shrimp tempura, white rice with meat miso, dried baby sardines, pickles, and more. Each dish had a delicate and Kyoto-style seasoning. The portion sizes were not large, but the taste and presentation were satisfying. The pacing of the meal was just right, and we left feeling full. Although we didn't have much conversation, the owner was a kind and gentle person. The staff's service was excellent, making it suitable for entertaining guests.

The food was extremely delicious. Elegant. The location is a bit difficult, but it is perfect for coming with close friends. The pickled melon and the elegant monaka dessert left a strong impression.

This restaurant serves truly outstanding dishes and is suitable for entertaining guests. Each dish feels like it was carefully crafted by the chef, without being overly creative, focusing on showcasing the quality of the ingredients. For example, the yellowtail sashimi is served in different cuts, allowing the natural flavors of the fish to shine. While the prices are on the higher side, the value is definitely there. In addition to a great selection of sake, their wine choices are also impeccable, making it a recommended spot for both Japanese cuisine and wine lovers.

Introduction to Japanese cuisine restaurant Taigetsu: