Fragment Azabu-Juban Italian "fragment Azabu-Juban Fragment" is an Italian restaurant operated by the tuna specialty wholesaler "Yamako", which is part of the "Yamako" group. As the parent company, the menu is filled with seafood dishes such as "Yamako Tuna". The quality of the fish sourced daily is entrusted to President Shibahara of the fish specialty company "Kikai". The chef is Hiroki Hidaka. After working at the Aoyama branch of "Taberna Rossana" and the restaurant "Vinoteca Sakura" in Kurumadao, he joined the restaurant "Ristorante Cascina Canamilla" in Shirogane at the age of 24. After serving as head chef at several restaurants, he moved on to a wine bar. Fragments mean pieces. Following the opening of "Soba Mitate" in Azabu-Juban in July 2022, this is the next opening. On the first floor, I ran into Ms. Frederic Madeleine's cake shop. Upstairs. There is only one course. [Cheers] "Green Tea" "San Benedetto" [Clam Broth] Clam soup made with about 1 kilogram of clams. However, if left as it is, it would become a Japanese-style clam soup, so broth, tomatoes, and other ingredients are added. [Kikai fragment] A dish created by the chef on the spot using seafood caught that day. North scallops with sun-dried tomatoes, deep-fried conger eel with balsamic sauce. Combining firefly squid and yamaimo confit. When balsamic vinegar is simmered, it gives a taste similar to conger eel. [Yamako Tuna Caviar] Tuna akami, otoro, and head meat tartare mixed with a sauce made of shallots and tomatoes, served with beet pickles and caviar. A lively and richly flavored tuna that makes you want to eat it with rice. [Hokkaido Cherry Trout with Western Wasabi] Hokkaido cherry trout cooked at low temperature, served with a sauce of lefohr (Western wasabi) and apples. Served with carrot rapé. The refreshing accent of calamansi. A soft cherry trout cooked in a mi-cuit style using lefohr, with a slightly French touch. [White Asparagus Clams Chrysanthemum Greens] Loire white asparagus with white asparagus purée, green clam juice, and chrysanthemum leaf sauce, layered with pancetta. [Nori Focaccia] Focaccia with a rich flavor of nori soaked in oil. [Olive Oil] Sicilian spring-limited olive oil "Otto Chiento" contains 800 grams of polyphenols per 1 kilogram. [Shalatieri Nationwide] Campania region Amalfi pasta, Shalatieri. A flat noodle pasta made with egg whites and milk. Combined with seafood Edomae sauce containing shrimp, squid, scallops, oysters, and sea urchin. The base seafood-rich broth has a firm and sharp taste. [Shizuoka Black Mutsu Spring Vegetables] Shizuoka black mutsu with a sauce of marrer, lemon, zucchini, and braised spring beans (Japanese fava beans and Italian piselli). [Tayarin Aomori Duck] Piedmont pasta, Tayarin. Served with Aomori duck and rape blossoms ragout sauce. Also handcrafted by the chef, it is supple and has a firm texture. The ragout sauce made by simmering tomatoes is also a masterpiece. [Kagoshima Hiramatsu Wagyu Black Truffle] Kagoshima hirame wagyu beef seared on the surface and rare in the center. Served with marsala sauce and shaved black truffles. Served with jumbo shiitake mushrooms and sautéed nagaimo. The sauce is a bit weak, but the deliciousness of the meat seared on the outside is fully enjoyed. [Shizuoka Kirapi Kaori Strawberry Vanilla] A dessert plate that strawberry lovers will adore, with blancmange, fresh strawberries, and strawberry gelato layered. [Herbal Tea] Lemon, mint, and rosehip. At the Italian restaurant, you can enjoy carefully selected seafood from Yamako as expected. The female staff were very kind and explained things slowly. The chef is quiet but his serious and focused attitude was cool.

A delicious Italian restaurant specializing in fresh fish, operated by Toyosu Yamayuki. The speed of service and the sommelier's attention are excellent. The flavors are focused on the quality of the ingredients, but the desired taste comes through clearly. Reservations are currently easy to make, but I have a feeling it will become popular soon.

Yamayuki serves Italian cuisine. You can enjoy delicious tuna dishes and the food and service are excellent. It has only been open for about a year, but it seems like it will become popular. The location is easy to find. You can enjoy Italian tuna dishes at the counter.

Yamako's Italian restaurant, opened on February 23rd, has become a hidden gem in recent years, with only a small sign illuminated by a faint light as its landmark. The head chef, who previously worked at Taberna Rossana Aoyama, Vinoteca Sakura in Bakurocho, and Ristorante Cascina Canamilla, now leads the kitchen at Fragment. The sommelier, a former staff member of Piano Piano in Osaka, engaged in lively conversation with a sense of familiarity that may have crossed paths before. It seems that staff members and connections from various restaurants are inevitably intertwined these days, making the world feel smaller as we age and gain experiences in different establishments. This intriguing restaurant is one that I would recommend. The menu includes dishes such as steamed shijimi clams from Lake Shinji, Yamako tuna with caviar, Hokkaido cherry salmon confit, German white asparagus with clams and chrysanthemum greens, Shiratelli pasta with red snapper and spring vegetables from Mie Prefecture, and Ikeda's brown-haired Wagyu beef with Kirabi and fragrant strawberries from Shizuoka. Enjoy a unique dining experience at Fragment in Azabu-Juban.

At the restaurant run by the Yamako Group, specializing in tuna wholesaling, the concept is "All Japan Italian." The head chef, Chef Hidaka, who previously worked at the designer hotel Claska in Meguro, showcases his skills. The dinner course costs ¥16,500. The menu includes dishes like Shijimi clam risotto, Maguro (tuna) tartare with caviar, and ayu fish sauce, as well as various seafood and vegetable dishes. The chef uses ingredients from all over Japan, creating a unique dining experience. Overall, the chef's friendly demeanor and delicious dishes made for an enjoyable dining experience for both first-timers and regulars.

Located just a short walk from Azabu-Juban, the newly opened Fragment is an Italian restaurant developed by the famous Yamazaki-san. With courses starting at 15,000 yen, you can enjoy high-quality Japanese-style Italian cuisine made with top-notch fish. Everything you eat here is delicious! It's great that you can enjoy a variety of dishes in small portions. And it's beautiful! Not only is the quality of each dish top-notch, but the wine pairing with Italian wines is amazing! Wine pairing is a must when you come to this restaurant. Personally, I felt like I experienced the world of Italian wines tenfold. A gourmet friend of mine recommended it, and they immediately made a reservation, so they must be enjoying it by now. If you ever crave delicious Italian food, this is the place to go. I ordered a favorite Italian wine as soon as I got home. It's highly recommended for those who want to deepen their knowledge of Italian wines.

This is a restaurant that opened in February of the 23rd year. I visited for the first time because I love Yamazuki's tuna! On this day, I had the omakase course for 16,500 yen. The course consisted of amuse-bouche/appetizers 4 dishes/fish/pasta 2 dishes/main course/dessert. Almost all dishes used seafood, so you can enjoy them without feeling too heavy. Highlights: - Lake Shinji/clam soup: A highly concentrated soup, similar to what you would get at a sushi restaurant. - Yamazuki tuna caviar tartare: The brain from Chiba and the lean meat from Katsuura with the acidity of tomatoes complement the sweetness of the tuna. - Kikai Otoyofragment/improvised dish: Marinated ark shell, fried conger eel, firefly squid. The conger eel fried with cucumber and a spicy sauce is excellent. - Hokkaido cherry salmon with Western wasabi, apple, and fuki and dill sauce: The sauce and salmon had a mild flavor. - Loire white asparagus: Whitebait with shirako and wakame sauce/cauliflower puree. The saltiness of pancetta is perfect. - Sharateri nationwide before: More seafood than pasta, surprisingly light in flavor. - Akashi red sea bream, bergamot sauce: The subtle bitterness of bergamot is a nice touch. - Tayarin Kumamoto horse meat/radicchio: Horse meat without any unpleasant smell, quite flavorful. - Kumamoto red beef black truffle: The sweetness of the fat is not overpowering. Unfortunately, my meat was overcooked compared to other customers. - Shizuoka Kirapi fragrant strawberry vanilla: The strong presence of vanilla overshadowed the strawberries, which were a waste. Overall, the flavors were a bit mild. The pasta and dessert were more assertive. The restaurant has only 14 counter seats, and it was quite lively with regular customers. As a first-time visitor, I felt a bit out of place. Given a recent memorable experience at a similarly priced restaurant, my evaluation may be harsh. I recommend booking for a large group! Menu: - Grape juice: 1,300 yen - Omakase course: 16,500 yen - Herb tea (rosehip, chamomile) Operating hours: 18:00-21:00 (last order) Closed on Wednesdays and Sundays Advance reservations recommended Budget: 20,000 yen and above Address: 3-9-2 Azabu-Juban, Minato-ku, Tokyo, 2F Tamon Azabu Thank you for reading until the end. If you enjoyed the post, I would be happy if you could like and follow! I post gourmet content on Instagram every day, so please check it out if you can. Instagram @mogu.gourmet

Fragment Azabu Juban, located on the 2nd floor of a building in Azabu Juban, has ventured into Italian cuisine, surpassing traditional sushi and Japanese cuisine in a seemingly competitive move against Sasue Maeda. Run by Hideki Hidaka, who hails from Yokohama, the restaurant features Italian dishes with seafood as the main focus. The red roof of Frederick Madeline on the 1st floor serves as a landmark. The dinner course is priced at 16,500 yen with a slight pairing option for an additional 8,000 yen, totaling 24,500 yen. The menu includes dishes like clam broth with dried tomatoes, tuna caviar with tomato sauce and beets, and fried eel with balsamic reduction. The experience was overall good, with standout pasta dishes. However, the seafood lacked the boldness typically associated with Italian cuisine. The chef's skill level is undeniably high, and the pasta dishes were particularly impressive.

Lately, the restaurant "Yamayuki" has been opening restaurants one after another. Since the nearby "Santate" was very good, this time I decided to try this one. It has only been open for a month. The interior of the restaurant features a stylish design created by someone who has worked in top restaurants. The operation is run by Chef Hironori Hidaka and Manager. Chef Hidaka, originally from Yokohama, had aspirations of becoming a beautician or fashion designer, but with a family background in running a bar in Chinatown for over 40 years, he found his calling in the culinary world. After training in Japan, he spent a year in Piedmont and Lombardy. He then worked as the head chef at "Claska" and "Cucina Camilla" before taking his current position. The course menu costs 15,000 yen (excluding tax) and features high-quality fish dishes, including tuna. Here is a summary of the dishes served during the course: 1. Warm clam soup from Lake Shinji 2. Yamayuki tuna with caviar tartare and medium fatty tuna marinade 3. Seafood dish with ingredients sourced from various regions, prepared by the chef 4. Hokkaido cherry salmon with Reblochon and apple sauce 5. Loire white asparagus with squid ink sauce and cauliflower puree 6. All-Japan seafood pasta with various seafood ingredients 7. Red sea bream from Awaji with bergamot sauce 8. Kumamoto horse meat pappardelle 9. Rozele lamb from France with black truffle and Marsala wine sauce 10. Impromptu risotto with seafood 11. Ehime blood orange and vanilla gelato dessert 12. Herbal tea blend of chamomile, rosehip, and lemongrass. The restaurant also offers white wine Quintodecimo Giallo d'Arles Greco di Tufo 2021, which pairs well with the seafood dishes. The wine selection is done by the manager, Ms. Noriko Ishii, who provides excellent and friendly service. The wines she chose were to my liking.

The portion size is good, but it lacks a special touch.