Chef Katayama trained in Nagoya and Tokyo for 8 years before opening his restaurant here in Kagurazaka in August 2020. The open kitchen allows you to interact closely with Chef Katayama and learn about ingredients and cooking methods. There are 3 course options: [Lunch] Chef's Choice Lunch Course for 6,600 yen, [Dinner] Chef's Choice Dinner Course for 13,200 yen, and the most popular Chef's Choice Course for 19,800 yen. I tried the Chef's Choice Course for 19,800 yen this time. The thickly sliced simmered abalone was incredibly tender and delicious. The classic eel dish had a crispy outside and juicy flesh. The meal also included squid, sea urchin, water shield, taro sprout dashi, grilled red snapper, clams, and sakura shrimp. The eel strawberry daifuku dessert was a delightful end to the meal. Thank you for the wonderful meal! [Restaurant Name] Japanese Cuisine Haku-ya [Address] B1F the room Kagurazaka, 3-6-22 Kagurazaka, Shinjuku-ku, Tokyo [Seats] 8 seats [Private Room] No [Business Hours] [Lunch] 12:00-15:00 (L.O. 13:00), [Dinner] 17:30-23:00 (L.O. 20:30), Open on Sundays [Closed] Wednesdays [Reservation] Available, by phone or via Tabelog [Tabelog Rating] 3.52 (as of June 2023)

Byakuya is a Japanese restaurant in Kagurazaka. The name of the restaurant is a play on the word "shiro-yoru" (white night), not the name of the owner as one might think. The interior is simple, with only an 8-seat counter where two people run the small establishment. Jazz piano plays in the background. I ordered a course with a limited selection of dishes. The high-quality ikura on rice had a smooth texture. The gingko nuts were delicate and made a good beer snack. The tai soup with soba was a solid combination of flavors. The bonito sashimi, eaten with mustard or salt, was quite impressive. The freshly fried eggplant simmered in broth with Japanese chili peppers was intentionally made with a strong flavor. The grilled eel was the most memorable dish of the day, with a crispy and fragrant skin. The octopus and pumpkin soup was good, but the octopus could have been sliced thinner for easier chewing. The rice with grilled salmon as a side dish was surprisingly filling. The dessert, a daifuku filled with shine muscat grapes, had an elegant sweetness. The staff's friendly and engaging service, joining in conversations just enough, left a positive impression. Byakuya opened in 2020 during the COVID-19 pandemic, and it's great to see the gradual increase in customers.

In the midst of the intense heat, a friend and I went to this small restaurant with only 8 counter seats. There were two young chefs, who had previously trained at the Kanazawa ryotei "Asada". Each dish was carefully prepared and delicious, and it felt like I was finally enjoying proper Japanese cuisine after a long time.

It had been a while since I visited Kagurazaka, and I went to the restaurant I had reserved using a gourmet coupon that came with my credit card. I visited Hanya-san, which seemed a bit high-end. Inside, there were only counter seats, creating a calm atmosphere. It seemed like a good place to use for business entertainment. The owner looked young, but had a sharp eye when cooking, giving off a professional vibe. Every dish was amazing, with the rice and eel dish being particularly outstanding. I think this is a recommended restaurant for those who want to spend a relaxing time.

【Nearest station】4 minutes walk from JR Iidabashi Station West Exit 【Visit time】Around 8:00 PM on Saturday 【Purpose】Dinner 【Regular holiday】Wednesday 【Reservation】Available 【Waiting time (outside the store)】None 【Number of people】2 【Budget】¥20,000 to ¥29,999 【Order contents】Chef's course ¥19,800 per person + drinks 【Recommended for people like】Those who want to eat delicious Japanese cuisine around Kagurazaka 【Overview】A hidden gem in Kagurazaka where you can experience evolving "new" Japanese cuisine. 【Review】In the competitive world of Japanese cuisine in Kagurazaka and Iidabashi, the same-age owner, Shinya, continues to challenge. I have been visiting since the opening, and the food just keeps getting better. I highly recommend this place to those who want to experience the marriage of delicious Japanese cuisine and sake. Thank you for the wonderful meal!

The omakase course costs 19,800 yen. The appetizers included thin mozuku seaweed and tender octopus simmered in a white asparagus and crab soup. The horse mackerel from Shimane was difficult to eat due to its size, but was seared and served with sesame and condiments. The inside was too cold, like it just came out of the refrigerator. The somen noodles with cherry shrimp were average. The grilled eel with sansho pepper sauce was delicious. The rare-cooked Yamagata beef was also difficult to eat due to its size. The meal ended with freshly cooked rice, miso soup, a piece of grilled fish, and pickles. The rice was so good that we had seconds. For dessert, we had melon with whiskey jelly, but we were disappointed that they had run out of strawberry daifuku. We started with sparkling wine and had 3 servings of sake for two people, totaling just over 50,000 yen. The food was delicious, but I think 20,000 yen for the course is expensive. There were various small dishes served, but there was no standout main dish. It would be more appealing if it were around 15,000 yen.

I visited on Sunday night, but it was fully booked. The food was all very delicious ❤️ The homemade strawberry daifuku dessert was also delicious with fluffy mochi ❤️ #Japanese cuisine #Kagurazaka #Japanese food #Want to connect with people who love Japanese cuisine #Want to connect with people who love Japanese food #Tokyo Japanese cuisine #Tokyo gourmet #Dinner #Want to connect with people who love gourmet #Want to connect with gourmet people #Sake #Strawberry daifuku #Beltfish #Spring rolls

At my favorite restaurant Kagurazaka Hanya... ● The hair crab peeled by the staff at Kagurazaka Hanya is the most delicious thing ever (*´艸`). It comes with crab miso, making it a luxurious dish. ● The soup dish is called ainame. It consists of ainame in kombu and bonito broth with sweet roasted spring onions and cod sprouts. It has a gentle flavor. ● The dish of seared squid and sea urchin with watercress is a perfect combination. ● The seared golden eye snapper comes with soy sauce, but it's best enjoyed with plenty of wasabi and seaweed salt. ● The young sweetfish may look plain, but it's delicious. Even those who don't like bitter flavors may enjoy this young sweetfish. ● The jumbo shiitake mushrooms from Nagasaki are juicy and meaty. ● The eel fry is a must-try. It's the best fry I've ever had, especially with the sansho pepper sauce. ● The A5-ranked wagyu beef from Yamagata prefecture with bamboo shoots from Kyoto prefecture is simply amazing. ● For the main course, they serve rice from Iwate prefecture in a clay pot. It's accompanied by grilled miso-marinated Spanish mackerel. Hanya fulfills the desire for a different side dish with rice and miso soup, offering a variety of options. ● Strawberry daifuku!!! The size, taste, and balance make it the best ever.

Perfect for entertaining VIPs! I went to Hanya in Kagurazaka (((((((((ﾉ*´3`)ﾉ. Here's what I had this time: - Wanko: Salted eggs of sea cucumber ovaries with Awajishima's new onions. The new onions have a sugar content of 11 degrees, similar to watermelon. The saltiness of the sea cucumber eggs and the sweetness of the new onions match perfectly. - Asashime: Freshly caught rockfish sashimi. I usually eat it with seaweed salt and wasabi only. - Hamaguri chawanmushi: Rare clams are the best during this season. - Sakura shrimp spring rolls: Packed with Sakura shrimp, with grated yam in the center to balance out the crispy texture. - Grilled dish: Yellowtail collar. Served with a side of wasabi flowers, but I couldn't resist and ate them together. - Steamed rice: Served with simmered domestic beef, pickled vegetables, and dried baby sardines. The rice was elegantly presented, and I had three servings. - Apple and vanilla ice cream.

When you go down to the basement from the back of a building along the uphill slope of Kagurazaka, you will find a restaurant that mainly serves course meals at the counter seats. Starting with crab and asatsuki, you can enjoy the texture while having fun. The pickled firefly squid from Toyama is delicious, as well as the clam and shirako. The hamo and new onion dish has an elegant taste with the sweetness of the onion. The spring roll with sakura shrimp and nagaimo has a good texture. The collaboration of eel and whole sansho pepper is delicious. The Nishikyo-yaki is tasty, made with rice from Iwate with a large grain size and sweetness. The dessert, strawberry daifuku, is amazing with such beautifully shaped strawberries, balancing sweetness and acidity perfectly. The course as a whole was well-balanced and wonderful. Thank you for the feast, I will come back again.

From Kagurazaka Slope down to up along the left hand side of the main street. Located facing the main street, underground floor 1. 1. Hamaguri clam soup: Simple yet delicious, with the flavor of clams condensed beautifully. 2. Steamed sea bream with rapeseed flowers: Delicious in a normal way. 3. Firefly squid: Perfectly balanced, the best I've ever had. Not too salty, slightly sweet, melts in your mouth. 4. Hatsu-gatsu-o (fish dish) 5. Spring roll with Suruga Bay sakura shrimp 6. Grilled cherry salmon with miso sauce 7. Takiaowase (mixed simmered dish) of bamboo shoots and Gindara with Iwate rice 8. Handmade strawberry daifuku dessert: Perfectly balanced sweetness, not too heavy. Cost-performance: Even without alcohol, around 30,000 yen for two people. Probably with a slightly higher budget, even more amazing ingredients can be enjoyed. Possibly the best cost-performance among authentic Japanese meals recently eaten. Taste: Whether the taste harmony is the best is unclear, but it's definitely delicious. Some dishes are more delicious than others, but overall, very tasty. The chef is still young, so I believe they will continue to improve their skills. Would I go again? Definitely!

Japanese Cuisine Hakuya Located at 3-6-22 Kagurazaka, Shinjuku-ku, Tokyo, in the basement floor of The Room Kagurazaka, right next to the Bishamonten "Zenkokuji" temple. This is my second visit to Japanese Cuisine Hakuya, where the menu changes with the seasons, making each visit exciting. ~Chef's Dinner Course~ 19,800 yen - Appetizer: Horse dung sea urchin and Kaga daikon cucumber on lotus leaf jelly. The sea urchin without alum is rich and melts in your mouth. The jelly adds a refreshing touch. - Soup: Grilled young sweetfish from Tenryu River in Nagano with lotus root dumplings. A sweet and tender dish. - Sashimi: Marbled sole and red squid sashimi with squid liver soy sauce. Perfectly paired with sake, we enjoyed Fukui's Junmai extra spicy "Tokiwayama." - Grilled dish: Eel bowl for the midsummer Day of the Ox. The crispy eel skin is truly exquisite. - Simmered dish: Akashi octopus simmered. The soft octopus goes well with sake. - Hot dish: Fried conger eel wrapped in matsutake mushroom. A luxurious dish hinting at the arrival of autumn. - Rice and side dish: Ayu rice cooked with Nagara River in Gifu. Grilled young ayu is added to the rice. - Dessert: Mitarashi dango and mizu-yokan. We enjoyed a variety of delicious dishes and sake pairings selected by the chef, Kataoka-san. It was a luxurious and enjoyable experience. Thank you, and we look forward to visiting again. ========================== Iidabashi Station Lunch: 11:30-14:00 (L.O. 13:30) Dinner: 17:30-23:00 (L.O. 20:30) Closed on Wednesdays Reservation required for courses Dinner: 20,000 yen~ Lunch: 6,000 yen~ 050-5457-0512 ========================== #japanesefood #sake #tokyo

[Shop Location] About a 3-minute walk from Exit B3 of Iidabashi Station on the Tokyo Metro Yurakucho Line. [Visit Date and Time] Sunday, around 19:30. [Crowdedness] The shop was full with our group. The shop has a total of 8 seats and is quite small. [Order Details] ◯ Chef's Course (¥19,800) - Red clam with sea lettuce and fresh seaweed - Chiba prefecture's golden eye snapper with mountain vegetables - Needlefish and squid with salt and squid innards - First bonito - Sawara fish spring roll - Grilled eel - Iwate prefecture's rice and the ultimate grilled silver cod - Strawberry daifuku ◯ Lots of alcohol [Impressions] I've been wanting to visit this restaurant lately. Although the overall rating on Tabelog is not very high, individual reviewers have given very high ratings, and all the reviews looked very delicious. Today, we visited for my mother's birthday. In summary, it was incredibly delicious! Each dish maximized the flavor of the ingredients, and the service was perfect. I am sure it will be difficult to make a reservation in the future. I'm glad I got to go! ● Red clam with sea lettuce and fresh seaweed - Very thick and has a definite sweetness and refreshing seaweed aroma that is irresistible. The fresh sea lettuce and seaweed were also fresh and delicious, making the first dish incredibly delicious. ● Chiba prefecture's golden eye snapper with mountain vegetables - The crispy skin and fatty, elegant flesh. The mountain vegetables included bamboo shoots, butterbur sprouts, and ostrich fern, with the bitterness of the ostrich fern serving as a great accent. It's addictive. ● Needlefish and squid with salt and squid innards - The needlefish (large saury) has low fat content and a slightly subtle but elegant flavor. The squid innards, in particular, were exquisite, very thick with sweetness. The tender and soft texture, paired with the special sauce (soy sauce with squid innards), has an excellent harmony. ● Sawara fish spring roll - It was very delicious! The thick sawara fish is very juicy, enveloped in crispy fried skin, and it's amazing. The grated nagaimo serves as an accent, and the powdered fish roe that accompanies it enhances the saltiness and umami. ● Grilled eel - This was also exquisite! The crispy skin and the melting, flavorful flesh when eaten spread throughout the mouth. The large grains of sansho pepper were also excellent. ● Iwate prefecture's rice and the ultimate grilled silver cod - The elegant aroma of the cod was evident from when the dish was served. The sweet and strong-flavored rice from Iwate prefecture matched perfectly. Additionally, there were other rice accompaniments, and the shredded sansho pepper, in particular, was incredibly delicious, making you want to eat as much rice as you can. ● Strawberry daifuku - It seemed homemade, with a very large Amaou strawberry. The skin was also very thin, and you could see the effort put into making it. It was delicious until the end. Once again, all the dishes were really delicious. There's no doubt I'll be revisiting. Thank you for the meal today.

The meal consisted of 7 courses in the following order: appetizer, soup, sashimi, fried dish, simmered dish, main course, and dessert. The appetizer was scallop, rapeseed blossoms, and fresh seaweed. The soup was homemade karasumi and turnip. The sashimi was squid with soy sauce, sudachi, wasabi, and salt. The fried dish was spring rolls with fatty salmon, perilla leaves, and yam. The simmered dish was boar meat with shredded kelp. The main course was grilled silver cod with pickles, dried young sardines, miso soup, and rice. The dessert was strawberry daifuku with green tea. Each dish was delicate and very delicious. Celebrating the graduation of a karasumi virgin. The price was 7,865 yen per person including service charge, tax, and one drink. I would love to go back again.

I had been interested in this kaiseki restaurant for a while. It is located in the basement of a building halfway up Kagurazaka. I had the opportunity to be taken there this time. The restaurant has only eight counter seats. Two young chefs served the dishes at a good pace. The gentle flavors seemed familiar to me, and when I looked into it later, it turns out that the head chef trained under Asada-san. The meal included sashimi (yellowtail, squid) which I forgot to take a photo of. The fish was cooked perfectly, the grilled dishes had a nice crispness, and the broth in the soup was just right. The prices are a bit on the higher side for the casual atmosphere of the restaurant. I might not go there with my own money, but I think it is undeniably elegant and delicious.

First Visit 2022012 (No.4072) 1. Purpose of Visit - Selected this restaurant based on the review of Mr. Mairebi's "Mr. Morinyo" that caught my attention. 2. Shop Information - Genre on Tabelog: Kaiseki, Ryotei, Crab - Opened on August 1, 2020 - Experience the evolving "new" Japanese cuisine, a hidden gem - Operated by two 27-year-old male classmates - Business hours: 11:30-14:00, 17:30-23:00 - Closed on Wednesdays - Seating capacity: 8 seats (8 counter seats) 3. Crowdedness and Atmosphere on the Day - Visited around 12:00 on a weekday, with no previous or subsequent customers, feeling like a private reservation - Good view of the cooking scene from the seats, creating a nice atmosphere 4. Customer Service - Polite service following the manual, with detailed explanations of the dishes 5. Ordered Items - Beer (small bottle) 660 yen + 10% service charge - Highball (Yamazaki) 1,540 yen + 10% service charge Considering the location, is the pricing normal? - Chef's course 19,800 yen + 10% service charge - Appetizer: Kombu with roe - Soup: Steamed Ezo abalone - Sashimi: Flatfish and short-aged firefly squid - Side dish: Oil-marinated oysters - Intermediate dish: Grilled cod milt in miso - Vinegared dish: Matsuba crab from Tottori - Grilled dish: Unagi without steaming - Simmered dish: Kabura turnip from Shogoin - Rice dish: Kamameshi rice, Saikyo grilled silver cod, Yamagata beef simmered, dried young sardines, miso soup - Dessert: Strawberry daifuku 6. Summary According to the staff, there are many male customers, and the dishes have a strong flavor, making it a great place for drinking. Various unique cooking methods are observed, allowing you to experience the evolving "new" Japanese cuisine. It was a delightful meal. Thank you. [Pre. 03]

I visit this restaurant a few times a year and I am always impressed by the delicious food. It opened during the COVID-19 pandemic, but I hope it continues to thrive for a long time. The young chef is very personable, and the dining experience is always pleasant. It's closer to Iidabashi Station than Kagurazaka Station. The restaurant is not very big, but it is always bustling with customers.

I visited a popular Japanese restaurant in Kagurazaka, which celebrated its 2nd anniversary in August and has been gaining even more popularity. This time, I reserved a seasonal autumn/winter menu course and started with a sparkling wine toast. The course included various dishes such as a luxurious Shanghai crab and egg porridge, whitefish milt with deep-fried eggplant, mackerel sushi, simmered foie gras, simmered turnip with karasumi, fluffy eel, and more. Each dish was paired with different sake selections, enhancing the dining experience. The meal ended with a delicious apple dessert. Overall, it was a delightful experience with each dish showcasing the flavors of the season. Highly recommended!

We made a reservation at a Japanese restaurant in Kagurazaka that we found on the food review site in October 2022 and used it for lunch. The restaurant is located in the basement of a building on Kagurazaka Street, near Iidabashi. The interior has only 8 seats at the counter. On this day, it was a private booking just for us. The very young chefs, two of them, were running the place. We started with a toast with beer. The lunch course costs 6,000 yen excluding tax. The meal included: a white miso soup with shirako and Mibu eggplant, sashimi of flounder with seaweed salt and soy sauce, grilled yellowtail with grated daikon and sauce, simmered duck with pumpkin, wheat gluten, and shiitake mushrooms, delicious kamameshi rice, grilled sea bream with sesame sauce, a bowl of miso soup with shirako, and pickles. The set meal was excellent. The dessert was a baked apple with ice cream. The young chef, who trained in Nagoya under Asada, served us high-quality dishes that stood out from the current trend of Instagrammable food. We enjoyed the carefully prepared dishes. We also had bottled beer and two servings of sake, totaling 20,207 yen for two people.

Kagurazaka Date ❤️ Enjoy Japanese cuisine at the counter with a live performance atmosphere! @byakuya.kataoka They offer a variety of seasonal, carefully selected ingredients sourced from various regions through unique routes. The dishes are served just in time and are extremely delicious ❤️ Omakase course for 19,800 yen. Swipe x 6 ⏪⏪. Picture 2: Impressive mackerel sushi. Picture 3: Wonderful dishes including Shanghai crab jelly, cod milt miso, squid from Awaji Island and flounder from Aomori, simmered anglerfish liver, fried taro with shrimp powder, steamed Japanese sea bass from Yamaguchi, eel, and Tsugaru duck stew. Picture 4: Rice cooked with Pacific saury. Picture 5: Awata-naka sake. The selection of sake is excellent, and the chef's dedication to quality is truly remarkable, as expected from Kagurazaka. This hidden gem has only 8 counter seats ❤️ Japanese Cuisine Byakuya URL: https://www.nihonryoribyakuya.com/ Address: B1, 3-6-22 Kagurazaka, Shinjuku-ku, Tokyo Phone: 03-6265-0132 Opening hours: 11:30-14:00 / 17:30-23:00 Closed on Wednesdays Located a 4-minute walk from JR Iidabashi Station Visit score: 3.16 #NihonRyoriByakuya #KagurazakaGourmet #KagurazakaDinner

[Iidabashi] "Japanese Cuisine Haku-ya" opened in 2020. It is located on the basement floor along Kagurazaka Street. The counter has 8 seats, and they mainly offer omakase courses. We started with a toast with beer! The first course included sea urchin and jade eggplant. The sea urchin was high-quality and beautifully shaped, while the jade eggplant was fresh and visually stunning. The soup course with conger eel, onion, and matsutake mushroom was exceptional, especially the rich and sweet flavor of the onion. The sashimi course featured flounder and firefly squid. The flounder was so delicious and flavorful that we had to have two pieces each with wasabi and salt. The squid ink was also served, and it paired well with the drinks. Sake could be ordered in small 90cc quantities, and we opted for omakase to keep trying different varieties. The grilled eel was perfectly crispy, and the "Kue steamed in sake" dish was outstanding with its high-quality fish and delicious broth. The finale was a salmon and salmon roe clay pot rice, which was simply amazing. The salty flavor of the salmon roe bursting in your mouth was irresistible. Inside the daifuku was a shine muscat grape, a specialty of the place. The pace of serving was excellent, and the delicate dishes by Chef Kataoka were truly impressive. They also offer a shorter course and lunch, making it easier to enjoy authentic Japanese cuisine. The experience left me in awe, and I can't wait to visit again with the changing seasons. (I'm curious about the crab that appears at the top of the page!)