I visited for lunch. The cups were individually crafted with Kyoto ware, and I could feel the professionalism in the atmosphere. There was a wide variety of alcohol options, and each course was explained in detail. I could choose from 5 different desserts.

The seasonal lunch course was delicious with dishes like octopus and tomato mozuku vinegar, crispy red azuma and Awaji conger eel tempura. The summer-themed eight-course meal included dishes like edamame puree, whitebait with sprouts in jelly, tuna pickle, grilled duck and white eggplant, rolled omelette, scallops and yams in sukiyaki style, and eel clay pot rice from Ukai-tei. The dessert selection was disappointing as we were not guided to a separate floor and there were no baked goods available.

◾️Roppongi Kappou Ukai◾️Visit Date: May 2023 Finally had the chance to visit after hearing that Mr. Sanada, who was the sous chef at Shibatofu-ya Ukai, had moved to this kappou restaurant in April. It was Mother's Day, so my mother, daughter, and I were able to meet Mr. Sanada after a long time. The head chef was also a wonderful person, and the atmosphere of the restaurant was great. The food was completely different from Shibatofu and teppanyaki, very gentle and easy to eat overall. The food, cost performance, and atmosphere were all perfect. I want to visit again soon. Thank you for the meal! #RoppongiKappouUkai #KappouUkai #UkaiTei #RoppongiUkai #RoppongiUkaiTei #Ukai #Gourmet #Kappou #KappouCuisine #GourmetLovers #GourmetGirls #GourmetInstagram #JapaneseFood #Japanese #Tokyo #Roppongi

Roppongi Hills end shop building, 2nd floor. Despite being part of a multi-store group, the customer service and atmosphere are excellent. It's nice how the atmosphere changes depending on the area. The counter seats and surrounding space are spacious and comfortable, including the chairs. The Kyoto-style dishes and the young chefs' skills are also great. The shabu-shabu meat is made from rare Tajima beef from the Tamura area, and the condition of the alcohol is good, making the taste of the blue sky's koji miso stand out.

Lunch course of the season Anniversary special offer, seasonal cocktail A cocktail using mountain grapes, taro and shrimp steamed bun The sticky taro with chrysanthemum leaf paste was baked to a crispy texture, which was delicious. The shrimp was large and juicy. Grilled chicken and leek The freshly grated bonito flakes spread a fragrant aroma and umami. The crispy leeks were best eaten from the center. The chicken was tender and flavorful. Eight dishes Persimmon and turnip jelly, beef and lotus root tempura, marinated tuna and salmon roe, raw tofu and pumpkin chawanmushi The persimmon and turnip jelly had a refreshing chrysanthemum scent and an elegant flavor. The tempura had a crispy texture with a sweet miso and beef umami, complemented by the crunchy lotus root. The marinated tuna and salmon roe had a balanced taste, not too strong. The chawanmushi was a two-layered dish with pumpkin at the bottom, a heartwarming dish. Maple leaf snapper and mushroom soup The half-cooked maple leaf snapper had a chewy texture and a crispy grilled skin, very delicious. The seasonal mushrooms included nameko, maitake, and hanabiratake. The hanabiratake had a crunchy texture similar to bamboo shoots, delicious. The soup had a rich mushroom flavor and was very tasty. It tasted different with yuzu pepper. Autumn ingredients rice chestnut, chestnut, seasoned maitake, small potatoes-like ingredients were included. I had about 2 and a half servings. There was no burnt rice, the rice was fluffy, and you could fully enjoy the autumn ingredients. It came with pickled myoga and burdock, and red miso soup. They also served hojicha. Dessert I moved to the lounge and could choose from 4 options. 1. Caramel pudding 2. Apple sherbet 3. Freshly squeezed Mont Blanc 4. Black fig fondant chocolate I ordered the fondant chocolate, which was baked after ordering. I could choose between black tea or coffee. Today's black tea was a blend of Earl Grey and Assam. The whole fig was beautifully arranged like a flower, with a crispy tart and rich, gooey chocolate, very delicious. The vanilla ice cream had a strong vanilla bean flavor. Before dessert, as an anniversary special, they gave a flower, a Happy Birthday music box, a single rose, and a photo. Finally, I could choose my favorite tea sweets. The staff provided excellent service and the food was delicious. I would like to revisit.

In the heart of Roppongi, Kappou Ukai offers a delightful dining experience with a variety of seasonal dishes. I indulged in a feast of autumn delicacies, including matsutake mushrooms and other fresh ingredients prepared with expert techniques. The next day, I savored four bowls of flavorful matsutake rice that left a lingering aroma. The menu featured autumn delicacies such as autumn pike conger with sea urchin, matsutake mushrooms with autumn vegetables and chrysanthemum jelly, seared Ise lobster with warm vinegar rice and fresh salmon roe, tuna salad, fried matsutake mushrooms with warm chestnut puree, red snapper hot pot with mushrooms, and grilled Ezo deer with walnut sauce. The highlight was the aromatic matsutake rice cooked in a pot. It was a special dining experience that made a memorable occasion even more enjoyable.

I visited for a reception. The space is lovely, and you don't have to interact with other customers. Every dish is delicious and beautifully presented. It's recommended for receptions. There is a wide variety of drinks, and I enjoyed them.

Kaiseki restaurant in Roppongi. It's located within a 10-minute walk from Roppongi Station. It's on the 2nd floor of Roppongi Hills, but it's quite hard to find. It's better to enter from the outside by going up Keyaki-zaka rather than entering Hills and then heading to the restaurant. I used it for a meeting of both families. I'm also at the age to get married now (lol) I made a reservation in advance for Saturday at 12:00. It's right next to Roppongi Ukai-tei. Inside, a bamboo forest drawn on glass creates a high-quality Japanese atmosphere with a sense of coolness. It's divided into counter seats and private rooms, so you can choose between them depending on the purpose, whether it's a date or a business meeting. Today, I chose the 7700 yen course. The course menu is as follows. - Cold dish: Sudachi Somen. It was a very hot day today, so it was perfect as the first dish. The shaved ice with dashi and water shield gives a cool feeling. Underneath, there was egg tofu hidden. - Hot dish: Nasu Ohitashi. Generous amount of freshly shaved bonito flakes on top. The aroma of bonito flakes is very good. You can smell it even before you eat it. - Seasonal three-tiered box: It's a great presentation to serve in three tiers. Spread out the three-tiered box to reveal an octagonal plate. It includes the following: - Octopus, mozuku seaweed, water shield, etc. - Yomogi tofu - Tempura of young ayu, butter soy sauce corn - Scallop chirashi sushi - Grilled sea bass with pepper, kinpira gobou, yellow string beans with wood sorrel dressing - Tuna salad-style tempura The tempura and butter corn are incredibly delicious. The scallop chirashi sushi is also interesting. - Soup: Date Chicken and Leek Soup from Fukushima. It also includes fried tofu that is served at Ukaitei. The texture of the fried tofu is on a different level than any I've had before. It's the first time I've had fried tofu that's so juicy when you bite into it. - Rice dish: Chirashi Sushi. It includes salmon roe, tuna, and conger eel. The rice was a bit too hot. It would be better if the sushi rice was a bit cooler. It's nice that each person gets their own wooden sushi tub. It also comes with miso soup and pickles. - Dessert: You can choose from several desserts, but I chose melon sorbet. There are 4-5 options that are verbally explained to you, but it would be better if they provided a menu at a high-class restaurant like this. Melon sorbet, melon fruit, meringue. Finally, I also had financiers and coffee. As a souvenir, I got Inari Sushi (3000 yen) for each family. It's nice that they have a variety of souvenirs available, making it a very hospitable restaurant. Overall, the food, service, and ambiance were great, so I think it's perfect for business dinners or entertaining guests. I would like to try it for dinner next time. Thank you for the feast!

This year, I had the opportunity to enjoy the special 4th-anniversary lunch course, which was very cost-effective. The meal started with a refreshing appetizer made with somen noodles and seasonal greens, and the grilled round eggplant dish that I was impressed with during my first visit was still delicious! I enjoyed it with the recommended Japanese sake. I can't help but compare between Ukai and Kikunoi, and in terms of a dessert-like finish, I personally think Ukai is superior.

I will have lunch at Ukai-tei in Roppongi, in the kaiseki version. It's actually more like a luxurious meal of the day than lunch, so it's dinner. Well, from the moment you enter, it feels high-quality and extraordinary. It's a nice touch to receive greetings from the staff at the counter seats. I'll start with some beer while enjoying the appetizers. The main course, which is closer to the main dish, is buri. Next, they grill the taro from Tomitabayashi. Following that, dishes that are almost too beautiful to eat are served. The fried food is crispy and delicious, and the scallop hot pot is enjoyable with the sizzling sound. The tai-meshi (sea bream rice) is delicious, freshly cooked! And I was surprised by the dessert being served in a separate room after the meal. I enjoyed dessert and coffee in a completely different Western-style space. To be able to enjoy this lunch course for four digits is an exaggeration, but it was like a dream. I strongly felt that Ukai has a presence in Tokyo!

Roppongi Kappou Ukai is a restaurant located on Keyaki-zaka Street in Roppongi Hills. You can enjoy exquisite dishes while watching a culinary performance right in front of the counter, similar to the Iron Chef. They have confidence in their ingredients, so they show everything from scratch and explain each dish. I indulged in a delicious dish full of matsutake mushrooms, a taste of autumn. Finally, I enjoyed dessert in a separate room and left fully satisfied.

It was a summer menu. I was able to see amazing knife skills right in front of me at the counter. The way they cut the conger eel bones was superb. They kindly offered to cut more for customers who forgot to take a video. It's a hospitable restaurant. I couldn't finish the rice, but they kindly packed it for me to take home.

I have decided to visit Ukai-tei for celebrations at each of their stores! I love all Ukai-tei locations, but this one has a slightly different atmosphere because it serves Japanese cuisine. I personally prefer Japanese food, so I was very happy! Being able to see the ingredients and cooking right in front of me is reassuring and enjoyable!

Teppanyaki is delicious directly, but I still love Japanese cuisine because it's gentle on the stomach. Crab and spiny lobster...this day's course is so luxurious! Crab, shirako, and white cabbage with a gentle sauce. So heartwarming, but I always want my usual caviar. Is that only available at teppanyaki restaurants? The sound of mincing the spiny lobster in front of me shows its freshness! And the caviar that I requested to have with the crab. Squid and sea urchin tuna are smoked, giving off a nice aroma. Yellowtail teriyaki with daikon for buri daikon! The sticky taro with the saltiness of karasumi is just perfect. The crab dumplings and the shabu-shabu legs in miso-based soup are delicious. I drank it all up. The meat, soba noodles, and grated yam were served with salt, which was good. The tempura was made from mountain lily bulbs, sweet and fluffy. The meal was crab rice in a wooden box. A bit too much ginger, but plenty of crab meat and delicious. The dessert was baba, with rum poured over it. The dough soaked in alcohol was also great. I ate it all up!

Today, I visited a restaurant with a friend that we found using Goto. Although I have been to the Ginza location a couple of times, this was my first time at the Roppongi branch. As we descended the elevator, we saw a teppanyaki grill on the right and a traditional Japanese restaurant on the left, with a staff member guiding us. My friend had reserved seats at the recommended counter, which offered a great view of the live cooking experience. We booked the Special Lunch Course (7 courses) with a First Drink for 14,500 yen through One Michelin Star, and it was a delightful experience. The dishes included seared conger eel, eggplant, straw-grilled sea bream with matsutake mushrooms, Tai fish and mushroom shabu-shabu, charcoal-grilled Tajima beef rib, seasonal mixed rice, red miso soup, and pickles. For dessert, we had the option to choose between madeleines or coffee. Each dish was meticulously prepared in front of us, showcasing the chef's skill and dedication. The Tajima beef was particularly tender and flavorful, and the mixed rice was so delicious that we had to take some home. The First Drink was a lunch champagne, followed by discounted white and red wines that were equally enjoyable. We then moved to a different area for dessert. The popular pudding was amazing, and the warm, freshly baked madeleines were a delightful treat. It was a unique experience to enjoy such delicious desserts after a traditional Japanese meal. Overall, I highly recommend this restaurant for its exceptional food and service.

It was a lunch where you could fully enjoy autumn flavors: - Stuffed eggplant and shrimp tempura - Grilled amberjack salad (very fatty and delicious) - Spring cabbage and crab with chestnut chips - Steamed egg custard with eel on top, with pumpkin underneath - Soft salmon roe and rice - Scallop and Kujo green onion miso butter hot pot - Beltfish and corn rice Desserts in the lounge: 1. Pudding 2. Shine Muscat jelly 3. Anmitsu with sweetened red beans and Japanese sugar ice cream The skilled chefs' handiwork is mesmerizing. Everything is delicious. Personally, I prefer the atmosphere of the Ginza branch. The staff in black uniforms had a Roppongi vibe, giving off a sense of superiority. Next time, I'll go back to the Ginza branch.

The other day, I heard that the lunch course at a birthday party changes almost every month, so I checked the menu for the next month and saw "corn rice" written there...! Without hesitation, I made a reservation within a month. Well, I couldn't travel anywhere this year, so maybe this is a summer celebration... And I revisited the restaurant. Once again, I was very satisfied with the omakase lunch course! The appetizer was grilled sesame tofu with soy milk miso, but one of my friends doesn't like soy milk, so we had requested a menu change in advance. And guess what! They changed the soy milk miso to corn soup for all of us. The hot and fluffy grilled sesame tofu with corn was so delicious! This kind of thoughtfulness is really amazing. We even got to see the eel being sliced right in front of us. The highlight was the corn rice with eel shabu and Esil butter. The dessert, matcha warabi mochi, was also fantastic... If they say they'll have matsutake mushrooms and saury in the fall, I might just have to go back.

I used it for a friend's birthday party. It is the special lunch course for the second anniversary of Ikyu. We were guided to sit in a row of four in front of the counter. It is rare to be seated at the counter with this number of people, so it was impressive! You can see the head chef working up close in front of you. The course consists of wonderful dishes made with seasonal ingredients. Cool soba noodles with junna, grilled eggplant with freshly shaved bonito flakes (delicious!), seasonal assorted appetizers and sashimi, a soup with scallops and shellfish, scallop rice, pickles, miso soup - I was truly impressed...really. I had seconds of the scallop rice because it was so good. *If you're full, they will pack it for you. For dessert, you move to a separate lounge. It seems to be connected to the teppanyaki restaurant next door. You can choose from three desserts. We all chose the pineapple without hesitation, which was...amazingly delicious. Even though we had a full course meal, my stomach easily accommodated it, which was scary. After that, freshly baked madeleines were served with coffee or tea as part of the full set. There were many customers celebrating around us, and it's understandable why people choose to celebrate special occasions at such a wonderful restaurant...I would like to visit this restaurant again as a reward for their hard work.

At the beginning of this year, I visited "Wakai" for the first time in a while. I have been coming here since the opening of "Teppan Wakai" in Ginza. Once again, I enjoyed a delicious meal with the best ingredients and seasoning in a crowded restaurant. I am always impressed by the monthly changing dishes. Everything was incredibly delicious this time as well. The proprietress was off today, so the head chef came out to bid us farewell and we exchanged New Year's greetings before heading home. I will definitely visit again.

I visited after a long time. The stylish interior is truly a traditional Japanese restaurant in Roppongi. You can experience the world of gourmet food. The clean and sophisticated interior is impressive. The dishes, from appetizers to desserts, are made with the best ingredients and seasoned to perfection. The sweet potato gratin was delicious. The rice cooked in a pot changes with the seasons. It was delicious with a gentle seasoning. It made me appreciate the greatness of Japanese cuisine once again. The service of the staff was also excellent. It was a blissful moment. I will definitely come back. Thank you for the meal.