Thank you for looking. I visited "Zenzushi Suikoan," which relocated and opened on June 7, 2023. I have visited a few times when it was in Mita, but this was my first visit since it moved to Azabu. It had been a while since I last met the head chef, so I was very excited to visit. The restaurant is located on the 1st floor of "Phil Park Azabu," about a 5-minute walk from Akabanebashi Station. The exterior of the restaurant exudes luxury and a pure Japanese style, with a very charming atmosphere. The expectations kept rising even before entering. Inside, there is a waiting area where a few people can sit. The interior has a very dignified atmosphere and is beautifully crafted. It is undoubtedly one of the top Japanese restaurants in Tokyo. There are 8 counter seats with depth. There are also private rooms with tea rooms. Although there are many Japanese restaurants in Tokyo, I think this place is the closest to Kyoto in terms of the essence of Japanese cuisine. The head chef is clearly well-versed in Japanese cuisine, more so than some Kyoto restaurants. The dishes, including the luxurious hassun, were all delicious. What's more, the explanations given about the dishes, customs, traditions, and legends during the meal were very informative. Here are the dishes I had that day. "Cold-brewed green tea," "Simmered dragon eye," "Hydrangea okra in red dashi," "Reed ring and steamed abalone with zucchini," "Conger eel and wakame seaweed soup," "Flounder, engawa, akami, and aoriika," "Botan shrimp and buffoon sea urchin hand-rolled sushi," "Sweet and sour pickled ayu and bitter melon with green tea vinegar," "Octopus, small taro, and snap pea cold simmered assortment," "Kawagishi Farm Kobe beef loin," "Fried conger eel and bone senbei," "Sweetened green plum and plum wine jelly," "Beef cheek simmered in sansho pepper," "Deep-fried tiger prawn, pumpkin, fried eggplant with sesame miso, and mountain peach," "Striped jack stick sushi with grated mountain wasabi," "Pickles," "Tang ink rice," "Kyoto red-broth chicken and ginger rice," "Egg yolk and bonito flakes rice," "White rice with dragon eye," "Beef shigureni," "Soy sauce-pickled salmon roe," "Sakura shrimp tea sprinkles," "Dried sardines with sansho pepper," "Ariake seaweed," "Isshingi Temple natto," "Egg," "Katsuobushi from Kagoshima," "Milk ice cream and fruits" (homemade milk ice cream, fruits soaked in herb syrup, and white wine jelly - strawberries, mangoes, dragon fruits, kiwis), "Tanba Adzuki bean water yokan," "Matcha," "Brown rice tea." I had a very enjoyable time and would definitely like to visit again. Thank you for the meal.

First visit to Suikoan after relocation. This review is from August 2023. Suikoan is quietly nestled in a residential area of Azabu, exuding a new charm. The interior, a crystallization of Ishida's uncompromising style, is elegant yet warm and inviting, creating a calming atmosphere. The meticulously crafted dishes, each bursting with the aroma and flavor of the ingredients, are like a vibrant sum of their parts. The final flavors are perfectly balanced, boldly spreading in the mouth. I thoroughly enjoyed the new Suikoan! Thank you for the feast. - Price: Course menu with sake pairing 1.5 cups - approximately 50,000 yen - Duration: Approximately 3 hours - Dishes sampled: - Boiled flower and miso soup - Appetizer - Soup with tendon and sea eel - Sashimi - Striped horse mackerel sushi - Grilled dish with sweetfish - Chilled dish - Abalone somen - Meat dish - Hors d'oeuvre - Rice dish 1: White rice - Rice dish 2: Sweetfish rice - Dessert - Matcha shaved ice For detailed reviews of each dish, please refer to the original text.

A restaurant run by the head chef from Arashiyama Yoshikura. It felt like a study session on Japanese cuisine, with detailed explanations on proper chopstick placement and the etiquette of a tea ceremony. I was impressed by the explanation of the four-tiered soup bowls! I got really into it and it felt great! It was a fun experience. The prices are on the higher side, over 50,000 yen, which is typical for Tokyo. The portions were generous and I left satisfied. The sashimi, Shimaji sushi, abalone somen, and Kobe beef from Kawagishi Farm were especially delicious! The meal included items like cold-brewed green tea, simmered winter melon, red miso with lotus root, mochi with edamame, caviar with lotus root chips, and more. The meal ended with a serving of water-cooked rice with various side dishes, including beef cheek stew, sweetfish in sweet sauce, octopus simmered until tender, and more. The meal was accompanied by a refreshing watermelon sherbet and fruits like melon and Shine Muscat. The dessert was a matcha shaved ice with red bean paste, small red beans, and high-quality matcha from Uji.

I have been invited several times, but my schedule didn't allow me to visit until I made a reservation through a booking site. It has been years since I wanted to visit this highly praised restaurant by MyRebi. The chef is from Yoshikatsu. He looks much younger than I imagined. The restaurant is located on the first floor of an apartment building, with a tea room-like atmosphere. I waited in the waiting area until the scheduled time. During that time, I admired the scrolls and flowers. When the time came, I was escorted to my seat. There were eight seats lined up in a row. We were served green tea and champagne to start. The presentation of the sweetfish was impressive. Today's sweetfish is from Kyoto's Kiyotaki River. It felt like attending a kaiseki cooking class, starting with the meaning and way of enjoying kaiseki cuisine. The detailed explanations continued. The dishes were elaborate and a bit heavy for my taste. Perhaps it was just a coincidence, but the clientele that day was very young. It's understandable why the younger crowd would appreciate the cuisine. The dishes I had were as follows: - Boiled dish, (Dragon's eye) - Red dashi with Ishikawa taro twisted into a ball, with sansho pepper - Sake "Suiko" - Half-summer octopus, Akita water shield, micro tomato, pumpkin, molokhia - Soup with Amami shark cartilage kudzu, somen noodles, pumpkin, okra - Sashimi - Honmaguro from Fukaura, lean, medium fatty tuna - Hamo from Awaji, grilled with frost - Nagasaki mud-splattered squid, myoga, white taro, sudachi, enpera and seaweed - Nori roll with Ariake seaweed, Botan shrimp, yolk spicy soy sauce, Kushiro horse dung sea urchin - Grilled salted sweetfish, pickled bitter melon, matcha vinegar - Abalone soba noodles, liver sauce, arugula, nagaimo. Added steamed rice to the sauce to make it risotto-like. - Manju pepper soup with grated Tohoku eggplant, pepper, grilled eggplant - Tajima beef sirloin charcoal-grilled, zucchini, shredded burdock root, flavored sauce or salt wasabi - Extra-large striped horse mackerel pressed sushi - Hassun - Amami raw mozuku seaweed, thick grilled egg, round ten lemon simmered, sweetened sweetfish, corn tempura, carabin shrimp, Kamo eggplant miso, beef cheek meat, real sansho pepper - Sweetfish rice (grilled sweetfish, grilled shiitake mushrooms, mixed with rice cooked in sweetfish soup) - Tang ink rice, shaved 1.5-year-old tang ink - Boiled white rice - Beef jikomi - Sakura shrimp sprinkles - Nori - Ikura - Dessert (Watermelon sorbet, brandy and orange liqueur, jelly, seasonal fruits, anglaise sauce) - Strong tea shaved ice, boiled red beans

We visited "Zenshi Suikoan," a restaurant located in Azabu, a town where food enthusiasts gather. The restaurant moved from Mita, Minato-ku in June 2023. It is about a 3-minute walk from Akabanebashi Station on the Toei Oedo Line. It is also within walking distance from Azabu-Juban Station, which is served by the Toei Oedo Line and the Tokyo Metro Namboku Line. The restaurant is located on the 1st floor of the "Phil Park Higashi-Azabu" building in a quiet residential area. Upon entering the restaurant through the newly built lattice door, you will find a sophisticated and truly Japanese-style serene space. You can enjoy the live atmosphere at the 8-seat counter. The chef, Tomohiro Ishida, who is from Tokyo, worked as the vice chef at "Kicho Arashiyama Main Store" from 2008 to 2014 after joining Kicho in Kyoto. Zenshi Suikoan operates in two parts. Here is the course menu we had today: [list of dishes]. The beautifully presented dishes, reflecting the chef's dedication and showcasing the taste of Japan's four seasons, provided a satisfying experience. The rice cooked in a clay pot offers aromas, flavors, and sweetness to savor. You can enjoy four different flavors. We had a refined and satisfying time, enjoying the elegant moment with all five senses. Thank you for the feast.

Immediately after moving, it is expected that the cooking accuracy and such are not yet up to par, but even before considering those accuracies, it is quite difficult to determine the cost ratio of ingredients taking into account factors such as rent and labor costs. I was hoping for a decent meal with even average ingredients made delicious through effort and skill, but honestly, I can only feel the lack of satisfaction in the ingredients. The arrangement of the "hassun" with Tanabata decorations was rarer and more valuable than usual, but even taking that into account, it was still challenging. If the cost includes lessons on Japanese cooking etiquette and seasonal ingredients, I would have liked to hear something that is not already known, something that can only be learned here, even at an intermediate level. However, in this visit, I did not see anyone else who seemed to know more. The dessert was surprisingly low in quality. It's not because I consider myself the best sweets king in Japan, but even my companion was shocked. Although this review seems to be mostly critical, I do acknowledge that the head chef possesses the knowledge and cooking skills, and there were at least three apprentices present, so I recognize that the quality came from teamwork. However, in any case, with the spirit of "ichi-go ichi-e," I left the meal feeling dissatisfied with the price paid.

The reviewer visited a high-end kaiseki restaurant and was impressed by the beautiful interior and presentation of the dishes. They found the food to be generally delicious, but felt that for the price of around 50,000 yen, they expected more standout dishes that would truly impress. The reviewer mentioned specific dishes they enjoyed, such as the sashimi and the sushi, but overall felt that the quality of the ingredients did not fully justify the high price.

For many years, the renowned restaurant Suikoan, where General Ishida used to frequent in Arashiyama, has relocated from Mita to Higashi-Azabu. The new establishment boasts a luxurious and meticulously designed interior, complete with not only a counter but also private rooms that can accommodate around 8 people. General Ishida's cuisine is simple yet flawless, each dish leaving a deep impression of deliciousness. The two chefs working alongside him are efficient and friendly, providing excellent service. This is undoubtedly one of the top restaurants in Tokyo. I made sure to secure a reservation for my next visit before leaving.

This is an amazing restaurant in every way - hospitality, food, and decor all represent the best of Japan! What sets this place apart is the attention to detail, especially evident in the meticulous presentation of the dishes. While many places just focus on plating and garnishing, this is true Japanese cuisine. The highlight for me was the delicious simmered rice dish at the end, paired perfectly with the unlimited rice offering. I highly recommend trying the tea pickles with rice, it's a must-try!

Ishida Tomohiro, who served as the sous chef at Arashiyama Kichotei (4.16), showcases his skills at this restaurant. Originally operating from his home, the restaurant has relocated to Azabu East due to various circumstances. Since June 7, 2023 (Wednesday), they have resumed operations in the new building on the first floor, creating a stunning space with a Japanese aesthetic. The Chef's Table with eight seats now offers a more lively dining experience. The restaurant is run by the owner, assisted by three male cooks, managing the place. They have provided storage space and charging facilities at the foot of the counter, showing their modern approach. While they also have a private room for six people, it currently serves as a place to display celebratory flowers. The omakase course follows a kaiseki-style structure, and though the price may seem high, the food is undoubtedly delicious, especially the soup dish which is top-notch. The grilling station uses charcoal fire and a brass pot to cook rice (using Ryuno Hana rice from Gifu). The total bill for food and drinks was ¥53,250 per person, including: - Omakase sake (shared 1 cup each with 2 people) 1. Ishikawa Prefecture - Sougen Sake Brewery - Sougen Junmai Ginjo Sake 2. Nagano Prefecture - Daishinshu Sake Brewery - Daishinshu Tenouchi Junmai Ginjo Namazake 3. Kyoto Prefecture - Fujioka Sake Brewery - Aosora Tokubetsu Junmai Muroka Namagenshu Yumachi - Omakase Course (¥49,500) 00. Cold-brewed green tea 01-1. Rice (cooked Ryuno Hana rice) 01-2. Red miso soup with hydrangea and okra 01-3. Sake (Gifu Prefecture - Hakusen Sake Brewery - Kokumatsu Hakusen Junmai Daiginjo Shizuku Sake) 02. Steamed abalone with white potato stem, abalone jelly, and yuzu fragrance 03. Simmered dish (Amakusa natural conger eel with kudzu, plum meat, yuzu fragrance, green beans, fresh Akita water shield) 04. Sashimi - Oita Amategarei (Marbled sole) - 1.5kg sized Aori Ika (Bigfin reef squid) - Aori Ika liver sesame dressing - Fujita Suisan Aomori Komachi Honmaguro (Bluefin tuna belly) - Soy sauce, vinegar, garnish (cucumber julienne, shiso sprouts, real wasabi, radish) 05. Hand-rolled seaweed sushi 06. Grilled salted ayu (35-40g size) from Kiyotaki, Kyoto with fried bitter melon in sweet vinegar, sesame dressing, and matcha vinegar 07. Side dish of simmered vegetables (Ishikawa sweet potato, soft-boiled semi-dried octopus, snap peas, needle ginger) 08. Tajima beef loin from Kawagishi Chikusan, wasabi salt, caviar lime, grilled zucchini, lightly boiled bamboo shoot 09. Hassun (plating inspired by hydrangeas and fireflies) - Conger eel nanban with conger eel senbei - Homemade plum wine jelly with whiskey, sweetened green plum - Red miso stewed beef cheek with sansho oil - Fried pumpkin, sake-steamed prawn, shishito pepper and bonito flakes, Kamo eggplant miso 10. Seared striped jack sushi roll with shiso leaf and pickled ginger, topped with white sesame, freshly grated real wasabi 11. Meal - Pickles (cucumber, kelp, myoga) - Hot roasted green tea - Karasumi rice (sliced homemade 1-year-aged karasumi on white rice) - Kyoto Akadori chicken hot pot rice (Kyoto Akadori chicken thigh, minced Kyoto Akadori chicken, fresh ginger rice, green beans, sansho pepper) - Shredded dried young sardines with sansho pepper - Sakura shrimp rice seasoning - Ikura soy sauce pickles - Black Wagyu beef simmered in ginger-flavored sauce - Ariake seaweed - Ikyu-ji temple natto - Egg (whole or just yolk) - Bonito flakes - Fujita Suisan Aori

Rice, miso soup, mixed miso, taro, horsehair crab, edamame, caviar, grilled pine mushroom, yuzu, pine mushroom, wakame soup with tuna, squid, grilled sea bream with matsutake mushrooms, Bhutan salmon roe, grilled saury liver, bonito, grilled matsutake rice.

First of all, the interior is wonderful. You can really feel the Kyoto-like atmosphere! And the food is amazing, as expected. It's no wonder this place gets fully booked so quickly. I consider myself lucky to have visited early due to good timing.

The food is truly delicious. You can't experience this kind of cuisine anywhere else. The atmosphere is also fantastic.

The course costs around 49,000 yen, and with three cups of green tea it comes to around 52,000 yen. Celebrating Tanabata.

The price may be high, but it is the pinnacle of Japanese cuisine.