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Minato

Azabu Kadowaki is celebrated for its fusion of Japanese and European culinary techniques, offering a unique dining experience. Signature dishes such as truffle rice and shark fin tempura are frequently highlighted in reviews. The restaurant's ambiance is described as elegant and intimate, enhancing the overall dining experience.

Azabu Kadowaki en Minato, Japón: Una experiencia culinaria inigualable.

Un viaje gastronómico que no te puedes perder

Ubicado en el vibrante distrito de Minato, Azabu Kadowaki es una joya culinaria que combina de manera única las técnicas japonesas y europeas, proporcionando a sus visitantes una experiencia gastronómica sin igual. Con un ambiente elegante e íntimo, este restaurante de lujo destaca por su atención al detalle y un servicio impecable que hace que cada cena sea memorable. Los comensales disfrutan de una variedad de platos innovadores, entre los que se incluyen el famoso arroz con trufas y el tempura de aleta de tiburón, que han sido elogiados en muchas reseñas.

Los visitantes de Azabu Kadowaki elogian no solo la calidad de la comida, sino también la atmósfera cálida y acogedora que se siente al entrar. Con solo 20 asientos disponibles, que incluyen un mostrador y habitaciones privadas para grupos pequeños, cada comensal puede disfrutar de una experiencia personalizada. Este enfoque exclusivo permite a los chefs interactuar con los clientes, elevando el nivel de la experiencia gastronómica.

 Ofrece platos que combinan ingredientes frescos y técnicas innovadoras.

 El espacio está diseñado para ofrecer una experiencia acogedora y personal.

 El personal es atento y está dispuesto a hacer recomendaciones.

Preguntas frecuentes sobre Azabu Kadowaki

¿Cuál es el rango de precios para una comida en Azabu Kadowaki?

 El precio promedio por persona es de aproximadamente ¥30,000 a ¥39,999.

¿Hay código de vestimenta en Azabu Kadowaki?

 Se requiere vestimenta casual de negocios.

¿Cuántos asientos hay disponibles en Azabu Kadowaki?

 El restaurante tiene un total de 20 asientos, incluyendo 6 en el mostrador y habitaciones privadas.

¿Es Azabu Kadowaki adecuado para niños?

 Se permiten niños a partir de 13 años si pueden comer los mismos platos que los adultos.

¿Qué métodos de pago se aceptan en Azabu Kadowaki?

 Se aceptan efectivo y tarjetas de crédito (VISA, Master, JCB, AMEX, Diners). No se acepta dinero electrónico.

En resumen, Azabu Kadowaki no solo es un restaurante, sino un destino para aquellos que buscan una experiencia gastronómica única en Japón. Con su fusión de sabores, atención personalizada y un ambiente acogedor, cada visita es una oportunidad para crear recuerdos inolvidables.

Asia

Japan

Azabu Kadowaki, un restaurante de renombre en Minato, Tokio, ofrece una experiencia culinaria excepcional que combina tradición y modernidad. Fundado en un ambiente sofisticado, este establecimiento ha sido reconocido por su enfoque en la cocina japonesa auténtica, destacando ingredientes frescos y técnicas tradicionales. Con un diseño elegante y un ambiente acogedor, Azabu Kadowaki se ha convertido en un destino popular tanto para locales como para turistas que buscan una experiencia gastronómica memorable.

El menú de Azabu Kadowaki es un homenaje a la cocina japonesa, con un enfoque especial en el Omakase, donde los comensales disfrutan de una serie de platos cuidadosamente seleccionados por el chef. Entre las delicias destacadas se encuentran:

Azabu Kadowaki no solo se destaca por su comida, sino también por la experiencia única que ofrece. Los comensales pueden disfrutar de la preparación de los platos en un ambiente íntimo, donde el chef interactúa directamente con ellos. Esta conexión personal hace que cada visita sea memorable.

Situado en el barrio de Azabujūban, Azabu Kadowaki se encuentra a poca distancia de varias atracciones culturales, como el famoso Parque de Shiba y el Templo Zojoji. Este vecindario es conocido por su mezcla de modernidad y tradición, lo que lo convierte en un lugar ideal para explorar antes o después de una comida.

Sí, se recomienda hacer reservaciones con anticipación.

Se ofrece cocina japonesa tradicional con un enfoque en ingredientes frescos.

No, el menú no incluye opciones vegetarianas.

No pierdas la oportunidad de disfrutar de una experiencia culinaria única en Azabu Kadowaki. Con su enfoque en la cocina japonesa auténtica y un ambiente acogedor, este restaurante es ideal para una cena especial o una celebración. ¡Haz tu reservación hoy y descubre el sabor de Japón en Tokio!

https://www.google.com/local/review/rap/report?postId=ChZDSUhNMG9nS0VJQ0FnSUNQN0lfLUxBEAE&d=17924085&t=1

places/ChIJYU2Yvp-LGGAR1DkkJqFIZz4/reviews/ChZDSUhNMG9nS0VJQ0FnSUNQN0lfLUxBEAE

We came here to celebrate my birthday and ordered the Seasonal Omakase course with Mastuba crab.

The first dish was a nice moment noodles dish with dried bits of seafood. The balance of flavor was excellent, neither ingredient overpowering the other.

The second dish was a mix of squid, bonito flakes, damage, and a delightful tofu that was served on top of a seafood flavor paste. Again, the tastes complimented each other, and nothing stood out/ overpowered the other.

The next dish was a dish with a variety of tempura; lotus root, esei ebi (almost like a lobster), and small vegetable which name eludes. The tempura was very light and crispy, the flavors of the items were fresh, and the tempura coating cave them each a great texture.

The next dish was the crab head, which had its innards boiled in sake and served as a soup. The overall taste was ok, but the sake really overpowered the flavor of the crab. If I had to choose a dish that was the worst, this would be it.

The next dish(es) was a name pot, first served with bamboo and clam, then served with fresh tofu skin and vegetables. The garnish was a seven spice salt that you can add to either nabe dish to make it a little spicy. Both nabe dishes were delightful and full of flavor.

The last dish was a Japanese style takikomi gohan (fried rice), which uses sou sauce and mushrooms to make a flavorful rice dish. In this case, the mushrooms are replaced with black truffles, which gave the dish a nice, unique flavor to takikomi gohan.

Instead of the course desert, we had a lovely cake for desert, which was obtained from an amazing bakery nearby.

For drinks, we had sake as we felt the compliment Japanese dishes the best over wine.

If you want traditional Japanese ingredients used to prepare traditional style dishes, then this is a great restaurant to try. If you're looking for unique dishes, then this may not be the place for you.

For us, any Michilen restaurant needs to be spot on in all aspects of the meal to get five stars, and the shortfall here was the crab dish with sake, we felt 'meh' with this dish and had to force ourselves to finish it. That is the reason we rated this four stars. Other than that, all the other dishes were great and well in line of what we expected.

https://www.google.com/local/review/rap/report?postId=ChdDSUhNMG9nS0VJQ0FnSURIZ2JEazZnRRAB&d=17924085&t=1

places/ChIJYU2Yvp-LGGAR1DkkJqFIZz4/reviews/ChdDSUhNMG9nS0VJQ0FnSURIZ2JEazZnRRAB

Every time I travel to a Michelin city, I always go out of my way to go to a Three Star restaurant. I eat the street food, I eat the regular food, and I eat what's allegedly the best of the best. I like to get a wide variety of the cuisine of these places.

Well for Tokyo, I chose Azabu Kadowaki. I made my reservations, showed up, and then began the show. I reserved the six-person bar where the head chef himself was in front of us making all of the dishes himself, while his helpers made all the dishes for the dining room crowd that we couldn't see. Very cool.

Course after course came our way. Amazing fresh seafood, perfect tempura, a surprisingly delicious picked monkfish liver dip, a perfectly roasted snapper filet, a decadent somen noddle dish with uni and caviar, a nice clam and tofu skin soup cooked tableside, and his signature dish, the truffle rice.

He takes a pot of rice, and Makes It Rain with black truffle. More than I've ever seen anyone shave at one time ever, in real life or on TV. He mixes it all up, serves it all up with some fresh pickled veg. Very good.

Then he wraps it all up with a black truffle honey ice cream. It's perfect.

Overall, this was a definitely a Three Star restaurant on par with the others I've been to before. Anyone who doesn't say this was a five star experience, well, I wouldn't trust their judgment. Too many haters out there. Just enjoy the great food.

https://www.google.com/local/review/rap/report?postId=ChdDSUhNMG9nS0VJQ0FnSUMtNmVyQ2x3RRAB&d=17924085&t=1

places/ChIJYU2Yvp-LGGAR1DkkJqFIZz4/reviews/ChdDSUhNMG9nS0VJQ0FnSUMtNmVyQ2x3RRAB

Multiple visits and Always an amazing amazing meal here!!!! 💯
Truly the best sharkfin tempura , we think it could be precooked in dashi before frying with tempura batter. So umami! Best to order extra portions because it’s that gooddd.

Very delicate flavors for those who can appreciate it.

https://www.google.com/local/review/rap/report?postId=ChZDSUhNMG9nS0VJQ0FnSUNmeWJTbUJ3EAE&d=17924085&t=1

places/ChIJYU2Yvp-LGGAR1DkkJqFIZz4/reviews/ChZDSUhNMG9nS0VJQ0FnSUNmeWJTbUJ3EAE

I wish that we could have been more favorable about the rating of the restaurant, but we were extremely underwhelmed with the food, even if the restaurant did not have any Michelin stars. From the first dish to the last, it was flavorless and in some cases, we could not finish the dish due to its lack of taste.

https://www.google.com/local/review/rap/report?postId=ChdDSUhNMG9nS0VJQ0FnSUNlajhpbHN3RRAB&d=17924085&t=1

places/ChIJYU2Yvp-LGGAR1DkkJqFIZz4/reviews/ChdDSUhNMG9nS0VJQ0FnSUNlajhpbHN3RRAB

Been to lots of Michelin restaurants and didn’t feel it was that good. In fact, kind of underwhelming. The only highlight was the truffle rice.

I think they air on the side of authentic food flavor which might be too bland for most people.

Azabu Kadowaki: Restaurante Japonés de Lujo en Minato

Established in 2000 by Chef Toshiya Kadowaki, Azabu Kadowaki has been awarded three Michelin stars since 2020, reflecting its exceptional culinary offerings.

Historia de Azabu Kadowaki en Minato, Japón.

Ubicado en el vibrante barrio de Minato, Azabu Kadowaki es un referente de la **alta cocina japonesa**. Fundado en el año 2000 por el talentoso Chef Toshiya Kadowaki, este restaurante ha sabido posicionarse entre las joyas culinarias del mundo, logrando un reconocimiento excepcional a lo largo de su trayectoria.

2000: Restaurante establecido por el Chef Toshiya Kadowaki.

2010: Galardonado con dos estrellas Michelin.

Azabu Kadowaki no solo representa una experiencia gastronómica excepcional, sino que también refleja la dedicación y el arte del Chef Kadowaki, quien ha llevado la cocina japonesa a nuevos niveles. La **distinción** de tres estrellas Michelin, lograda en 2020, es un testimonio de su compromiso con la excelencia y la innovación en cada plato.

Accepts Reservations

Serves Dinner

Serves Dessert

Serves Beer

Serves Wine

Restroom

In the vibrant heart of Tokyo's Minato City lies Azabu Kadowaki, a culinary gem that beckons to those in search of an exquisite dining experience. Steeped in a blend of traditional Japanese aesthetics and modern flair, this restaurant doesn't just serve food; it offers a journey through the rich flavors of Japan. The menu features seasonal ingredients that highlight the best of Japanese cuisine, making it perfect for food lovers and cultural enthusiasts alike.

Azabu Kadowaki

Experience a curated selection of seasonal Japanese dishes crafted by Chef Toshiya Kadowaki, featuring signature items like Truffle Rice and Matsutake Mushroom Hot Pot.

Seasonal Omakase Course

Deep-Fried Shark Fin

Matsutake Mushroom Croquette

Summer Truffle and White Fish Sashimi

Blowfish and White Truffle Sashimi

Somen Noodles with Sea Urchin and Caviar

Grilled Matsutake Mushroom

Beef and Hana-Sansho Hot Pot

Clam and Hana-Sansho Hot Pot

Seasonal Fish and Hana-Sansho Hot Pot

Conger and Hana-Sansho Hot Pot

Hamo and Matsutake Mushroom Hot Pot

Clam and Matsutake Mushroom Hot Pot

Beef and Matsutake Mushroom Hot Pot

Truffle Rice

Azabu Kadowaki Menu

Menú de Azabu Kadowaki en Minato, Japón.

Descubre una selección de platos japoneses de temporada elaborados por el Chef Toshiya Kadowaki.

La experiencia culinaria en Azabu Kadowaki es un viaje a través de la gastronomía japonesa, donde cada plato es una obra maestra. Perfectamente diseñado para los amantes de la comida, el menú resalta ingredientes frescos y de temporada, ofreciendo una exploración de sabores y texturas que te dejarán deseando más.

Aunque el menú se centra en los platos principales, cada bocado en Azabu Kadowaki puede considerarse un entrante en sí mismo. La combinación de ingredientes de calidad y técnicas tradicionales hace que cada plato sea una celebración de la cultura japonesa.

: Champiñón Matsutake, pan rallado y aceite.

Sashimi de Trufa de Verano y Pescado Blanco

Olla Caliente de Pescado de Temporada y Hana-Sansho

: Pescado de temporada, pimienta Hana-sansho y caldo.

Olla Caliente de Hamo y Champiñón Matsutake

Olla Caliente de Almejas y Champiñón Matsutake

: Almejas, champiñón Matsutake y caldo.

Olla Caliente de Res y Champiñón Matsutake

Azabu Kadowaki no solo ofrece una experiencia culinaria en los platos principales, sino que también incluye postres que complementan la cena, llevando a los comensales a un dulce cierre. Cada postre está elaborado con la misma atención al detalle que los platos principales, asegurando que cada bocado sea memorable.

Para acompañar su experiencia gastronómica, Azabu Kadowaki ofrece una cuidada selección de bebidas que van desde sake fino hasta refrescantes cócteles que complementan perfectamente los sabores de los platos. Cada bebida ha sido seleccionada para realzar el perfil de sabor de los ingredientes utilizados.

Las especialidades de Azabu Kadowaki son un homenaje a la cocina japonesa, que incluye combinaciones únicas y técnicas tradicionales que se han transmitido a lo largo de generaciones. Estos platos no son solo comida; son una experiencia cultural que te transportará a Japón.

Descubre Azabu Kadowaki en Minato, Tokio: una experiencia culinaria japonesa única con sabores auténticos. ¡Reserva tu mesa y saborea Japón!

Restaurante Azabu Kadowaki en Minato, Tokio

Minato City Municipality

A multi-course meal featuring seasonal ingredients, showcasing the chef's culinary artistry.

A delicacy prepared with shark fin, offering a unique texture and flavor.

A crispy croquette filled with the prized matsutake mushroom, delivering an earthy taste.

Fresh white fish sashimi topped with aromatic summer truffle slices.

Delicate blowfish sashimi enhanced with the rich flavor of white truffle.

Chilled somen noodles served with luxurious sea urchin and caviar.

Seasonal matsutake mushroom grilled to perfection, highlighting its natural aroma.

A hot pot featuring tender beef slices and the unique flavor of hana-sansho pepper.

A flavorful hot pot combining fresh clams with the distinctive taste of hana-sansho pepper.

A hot pot showcasing seasonal fish varieties paired with hana-sansho pepper.

A hot pot featuring conger eel and the spicy kick of hana-sansho pepper.

A seasonal hot pot combining hamo eel with matsutake mushroom.

A hot pot featuring clams and matsutake mushroom, highlighting seasonal flavors.

A hot pot combining tender beef slices with matsutake mushroom.

The restaurant's signature dish, rice topped with generous amounts of truffle.

Descubre Azabu Kadowaki en Minato, Japón.

Ubicado en el corazón de Minato, Azabu Kadowaki es un destino culinario imperdible que ofrece una experiencia gastronómica única, donde los ingredientes de temporada son la estrella. Este elegante restaurante se especializa en la cocina japonesa de autor, destacando la habilidad del chef en cada plato.

La oferta de Azabu Kadowaki incluye una variedad de tentadoras opciones que van desde el clásico Omakase de temporada hasta delicias gourmet. Aquí te dejamos una selección de los platos que no te puedes perder:

Sashimi de pez globo con trufa blanca - 16,500 JPY

En Azabu Kadowaki, cada visita es más que una simple comida; es un viaje a través de los sabores de Japón. Con una atención meticulosa a los detalles, cada plato es presentado como una obra de arte, reflejando la dedicación del chef. Los ingredientes frescos y de alta calidad se combinan para crear sabores que cuentan historias de la rica herencia culinaria de Japón. Ya sea que estés disfrutando de un reconfortante nabe o un sashimi delicado, cada bocado es una celebración.

Si buscas una experiencia gastronómica inolvidable en Tokio, Azabu Kadowaki es el lugar ideal para explorar la exquisita cocina japonesa en un ambiente sofisticado. Con su menú innovador y su enfoque en ingredientes de temporada, no te arrepentirás de visitar este tesoro en Minato.

Located in the upscale Azabujūban neighborhood of Minato City, Tokyo, Azabu Kadowaki is a Michelin-starred restaurant renowned for its exquisite Japanese cuisine. The establishment offers a seasonal omakase experience that showcases the finest ingredients and culinary techniques, making it a must-visit for food enthusiasts.

Exceptional culinary experience with innovative dishes.

Highly praised signature dishes like truffle rice and shark fin tempura.

High price point may be a concern for some diners.

Limited seating capacity requires early reservations.

Azabu Kadowaki is perfect for special occasions, romantic dinners, and culinary enthusiasts seeking an authentic Japanese dining experience.

Reservations are highly recommended due to limited seating. The restaurant serves dinner only and is not suitable for children. Dress code is smart casual.

Azabu Kadowaki offers a remarkable dining experience that balances tradition and innovation. While it may not be for everyone due to its price point and style, those who appreciate authentic Japanese cuisine will find it rewarding.

Tokyo

麻布 かどわき

Every time I travel to a Michelin city, I always go out of my way to go to a Three Star restaurant. I eat the street food, I eat the regular food, and I eat what's allegedly the best of the best. I like to get a wide variety of the cuisine of these places. Well for Tokyo, I chose Azabu Kadowaki. I made my reservations, showed up, and then began the show. I reserved the six-person bar where the head chef himself was in front of us making all of the dishes himself, while his helpers made all the dishes for the dining room crowd that we couldn't see. Very cool. Course after course came our way. Amazing fresh seafood, perfect tempura, a surprisingly delicious picked monkfish liver dip, a perfectly roasted snapper filet, a decadent somen noddle dish with uni and caviar, a nice clam and tofu skin soup cooked tableside, and his signature dish, the truffle rice. He takes a pot of rice, and Makes It Rain with black truffle. More than I've ever seen anyone shave at one time ever, in real life or on TV. He mixes it all up, serves it all up with some fresh pickled veg. Very good. Then he wraps it all up with a black truffle honey ice cream. It's perfect. Overall, this was a definitely a Three Star restaurant on par with the others I've been to before. Anyone who doesn't say this was a five star experience, well, I wouldn't trust their judgment. Too many haters out there. Just enjoy the great food.

Hmm where do we begin. Don't get the pricier course. You'll encounter 4 dishes using truffles. They have something with truffles. The people there will open your room and check-in every 3 min lol the last dish truffle rice is AMAZING!! 4 stars only because of $600 / person course and knowing it's a 3 star Michelin star establishment. Expectations vs reality. A bit of a gap

Ehh. But 9.5/10 on the deep fried shark fin (special menu). Yummmm! Not a big fan of modern kaiseki, used a lot of good and expensive ingredients but something was just off. Personally 7/10 overall.

60% Good overall Japanese kaiseki restaurant, although I find the cooking to be less accessible and challenging to understand. Prices are higher. *** Came here for dinner, Oct '14 with another diner who recommended the place. Kadowaki is a Japanese fine dining restaurant in Tokyo, Japan. As far as my understanding goes, it serves Kaiseki, or Japanese style fine dining dinners. The cooking appears to be more traditional than contemporary. The menu seems to be more seasonal and ingredient driven. Prices are closer to the moderate end of expensive. As of exchange rates in late 2014, our dinner here cost around 32,000 Yen or US$270 per person for the kaiseki alone. Apologies if the cost is slightly off. Some diners may be interested to know that this place had 2 michelin stars as of 2014, although I am uncertain about 2015. The environment is more traditional, intimate, and solemn. There is an available chef's counter where you are able to observe the chef cook for you throughout the entire dinner. I liked Kadowaki overall, although I found that I often struggled to appreciate the cooking. It wasn't my among my absolute favorites in fine dining this year. It wasn't one of the more memorable meals within my three day trip in Japan, of which many were michelin star rated restaurants. I found the flavors to often be inconsistent. Some items had more subtle flavors. Others were quite harsh. Some items were quite delicious and others not so much. At more than one instance I was puzzled with some of the ideas and execution choices. I did find the price to be higher than the vast majority of my meals, yet it seemed that the premium was often difficult to justify other than the use of more premium ingredients at times like black and white truffle or blowfish. With the this review, instead of going through a detailed course by course description, I'll just note some of the more intriguing moments, whether they were highlights or not. I don't feel confident enough to fairly comment in the details of this style of cuisine, that I'm not very used to, but I think its fair to mention some details that I enjoyed or not so much. I also won't rate each course like I usually do. There were some strong courses here. I recall the starter plate with a small serving of hot rice with ginko nuts, sweet fish roe, and red bean was an effective blending of sweet and savory elements. It had a nice presence of bright, refreshing flavors that was very stimulating to the palate, yet also delicious and comfortable. It was one of my favorites. The fried blowfish with a batter and flavor profile similar to Kentucky Fried Chicken was quite clever in that the texture of the fish had a very similar texture of juicy chicken thighs, with the most subtle delicious flavor of fishiness. The ayu fish cooked with a matsutake mushroom gravy, made use the pairing of both ingredients nicely, with the mushrooms earthy bright notes complementing the fragrant binchotan charcoal notes from the fish nicely. Nonetheless, I was not sure I understood the appeal of such a fish. I was also perplexed how the fish head was cooked to the extent where it tasted harshly bitter to the extent that it was almost like biting into charcoal. I was puzzled if this was deliberate or a mishap in cooking. Some pleasant but not great dishes included the pairing of a snapper sashimi with shaved white truffles. The shavings, not unlike what i had at other meals in Japan and the US this year seemed to be less fragrant and noticeable. The fish as I understand it also isn't the most vibrant, so it didn't seem remarkable. The same could be said for the black truffle over baked rice. Some other courses were okay, like the eel shabu shabu. While the bouncy soft texture was interesting and fun, I didn't find it to be that delicious. I also didn't care for the fact that a good deal of bones were still on the eel, leading my toungue to get painfully punctured every few other bites. I'm skeptical it was meant to be served in such a way. Overall the food seemed to be a bit hit and miss to me. While there were great courses, it was too few and far between. There seemed to be an equal amount of items I found myself not enjoying as much or found mildly enjoying but not impressed. Nonetheless, I'm not ruling out that the cuisine here may not be accessible for everyone. I don't think it was for me in the same regard an American, European, or a more traditional Sushi Omakase might be. I review this place with a degree of reluctance. Service seemed quite formal and very organized. I found it to be a bit stiff for my preferences, but perhaps this is a style of hospitality that I'm not sufficiently familiar enough to fairly comment on. I think Kadowaki might be a good place to look into if you're familiar with kaiseki. I'm not confident to recommend it if you aren't so familiar with this style of cooking.

Great Kaiseki restaurant, food are amazing, especially the fried shark fin and truffle rice, service are great.

Disfruta de una experiencia gastronómica única en Azabu Kadowaki, con platos innovadores y visto en la guía Michelin en Minato, Tokyo. Reserva ya.

Restaurante Azabu Kadowaki en Minato, Japón - Cocina Michelin

Explora Minato y su joya culinaria, Azabu Kadowaki, famosa por su sushi de temporada y sushi, y restaurantes de alta gama. ¡Planifica tu visita hoy!

Guía de viajes a Minato, Tokio: Azabu Kadowaki y sus sabores únicos

Conoce la historia y los secretos de Azabu Kadowaki, restaurante galardonado con 3 estrellas Michelin en Minato, Tokyo. Una experiencia que debes vivir.

Menú de Azabu Kadowaki en Minato, Japón. Descubre una selección de platos japoneses de temporada elaborados por el Chef Toshiya Kadowaki.

Entrantes

Platos Principales

Postres

Bebidas

Especialidades