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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: A Culinary Gem in Tokyo's Minato City District 

Nestled in the vibrant 2-chōme of Azabujūban, Minato City, Tokyo, Azabu Kadowaki offers a refined and intimate dining experience that masterfully blends traditional Japanese flavors with subtle European influences. Known for its elegant atmosphere and meticulous craftsmanship, this Michelin-starred restaurant invites food enthusiasts and curious travelers alike to embark on a gastronomic journey filled with exquisite seasonal ingredients and artful presentation.

Azabu Kadowaki is most celebrated for its innovative and delicate dishes that showcase the best of Japanese culinary tradition with a modern twist. Diners often rave about the 

, a luxurious and aromatic dish where generous shavings of black truffle are mixed into perfectly cooked rice, leaving a lasting impression. Equally popular is the 

, described as umami-rich and delicate, with a light and crisp tempura coating that keeps the flavors fresh and engaging. The omakase courses are carefully curated, offering an array of fresh seafood, tempura, and seasonal specialties that showcase balance and harmony in every bite.

With seating for just 20 guests, including a six-person counter where diners can watch the head chef at work, Azabu Kadowaki offers an intimate setting that highlights attentive service and culinary theater. The elegant ambiance is perfect for special occasions, such as birthdays or sophisticated evenings, where the focus is on savoring finely crafted dishes paired with premium sake or wine. While the menu leans towards traditional flavors, the presentation and subtle European touches create a unique dining narrative.

What is the price range for a meal at Azabu Kadowaki?

 The average price per person is approximately ¥30,000 to ¥39,999, with some guests spending even more for the full omakase experience.

 The restaurant requires business casual attire, reflecting its elegant and refined atmosphere.

How many seats are available at Azabu Kadowaki?

 There are 20 seats total, including a six-person counter and private rooms for groups of four and six.

 Children aged 13 and above are welcome if they can enjoy the same dishes as adults.

What payment methods are accepted at Azabu Kadowaki?

 The restaurant accepts cash and credit cards including VISA, MasterCard, JCB, AMEX, and Diners. Electronic money is not accepted.

Azabu Kadowaki enjoys a distinguished reputation among Tokyo's culinary elite, praised for its innovative Japanese cuisine that remains deeply respectful of tradition. Dishes like the truffle rice and shark fin tempura consistently earn accolades for their umami depth and refined texture. The restaurant's intimate size and attentive service create a memorable dining atmosphere that enhances each course. While some diners seek more bold or unconventional flavors, those who appreciate authentic, balanced Japanese cooking will find Azabu Kadowaki a rewarding destination.

Asia

Japan

Niché dans le quartier dynamique de Minato à Tokyo, Azabu Kadowaki est un restaurant qui incarne l'élégance japonaise contemporaine. Son ambiance raffinée et son décor sophistiqué en font une destination incontournable pour les amateurs de gastronomie et de découvertes culinaires authentiques.

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 à Minato, Restaurant Japonais Authentique et Gourmet

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

Azabu Kadowaki: A Culinary Journey Through Time in Minato City Tokyo Japan 

Nestled in the charming district of Azabujūban within Minato City, Tokyo, Azabu Kadowaki stands as a beacon of exquisite Japanese haute cuisine. Established in the year 2000 by the talented Chef Toshiya Kadowaki, this restaurant has carved a remarkable reputation for delivering a truly refined dining experience that pays homage to traditional culinary artistry.

From its inception, Azabu Kadowaki began a journey marked by dedication to quality and authenticity. In 2000, Chef Kadowaki opened the doors to his restaurant, offering meticulously crafted dishes that highlight the natural flavors of traditional Japanese ingredients.

A decade later, in 2010, Azabu Kadowaki’s commitment to culinary mastery was celebrated with the prestigious awarding of two Michelin stars. This accolade recognized the restaurant’s exceptional standards and its ability to deliver a consistently outstanding dining experience.

In 2020, the restaurant achieved the pinnacle of gastronomic excellence by being elevated to three Michelin stars. This honor places Azabu Kadowaki among the elite dining establishments worldwide, symbolizing its superior craftsmanship, innovative techniques, and unwavering passion for Japanese cuisine.

Azabu Kadowaki is renowned for its seasonal omakase courses, expertly curated by Chef Kadowaki himself. Diners are treated to an elegant parade of traditional Japanese dishes, emphasizing the subtle balance and harmony of flavors. From delicate tempura to the signature truffle-infused takikomi gohan, every dish reflects a dedication to quality and authenticity.

The restaurant’s approach favors authentic, delicate flavors over bold experimentation, appealing to connoisseurs who appreciate subtlety and refinement in Japanese cuisine.

 featuring fresh seafood, tempura, and traditional Japanese delicacies.

 with fresh black truffle shaved generously, creating a unique and luxurious flavor.

 offering the unique opportunity to watch the head chef prepare each dish with precision and care.

Whether you are a dedicated foodie, a traveler seeking authentic Japanese culinary traditions, or simply someone looking to indulge in an unforgettable meal in Tokyo, Azabu Kadowaki offers an exquisite dining journey that harmonizes tradition, innovation, and passion.

Experience the evolution of Japanese fine dining at Azabu Kadowaki – where every dish tells a story of dedication and culinary artistry.

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

Menu Azabu Kadowaki : une expérience culinaire japonaise de saison à Minato, Tokyo.

Découvrez un voyage culinaire au cœur de Minato, Tokyo, avec le menu exceptionnel d'Azabu Kadowaki. Chef Toshiya Kadowaki sublime les ingrédients de saison dans une sélection raffinée qui ravira les amateurs de cuisine japonaise authentique et innovante.

, croustillante et riche en arômes boisés, préparée avec des champignons matsutake frais, chapelure et huile de qualité.

Sashimi de truffe d’été et poisson blanc

, une alliance délicate entre la fraîcheur du poisson blanc et l'intensité parfumée de la truffe d'été.

, un menu dégustation unique mettant en lumière les ingrédients les plus frais et les plus fins de la saison.

Soupe chaude aux boeuf et poivre Hana-Sansho

, offrant une combinaison réconfortante de viande tendre avec le piquant subtil du poivre japonais hana-sansho.

, un plat exquis mariant la douceur des nouilles japonaises à la richesse marine des oursins et du caviar.

Hot pot aux palourdes et champignons Matsutake

, une fusion délicate entre la saveur iodée des palourdes et l'arôme terreux des matsutake dans un bouillon savoureux.

, plat signature délicat où le parfum de la truffe sublime la simplicité du riz japonais pour une expérience gustative unique.

 avec des ingrédients soigneusement sélectionnés pour leur qualité et leur saisonnalité.

 allant des sashimis délicats aux hot pots réconfortants, parfaits pour les amateurs de cuisine japonaise traditionnelle et moderne.

Découvrez Azabu Kadowaki à Minato, un restaurant japonais élégant où saveurs authentiques et ambiance raffinée vous invitent à une expérience culinaire inoubliable. Réservez vite !

Azabu Kadowaki à Minato, Cuisine Japonaise d'Exception

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.

découverte gastronomique à azabu kadowaki à tokyo

Plongez dans l'univers exquis de la cuisine japonaise à Azabu Kadowaki, un restaurant renommé situé au cœur de Minato, Tokyo. Célèbre pour sa finesse et son innovation, cet établissement vous invite à un voyage culinaire inoubliable où chaque plat raconte une histoire.

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.

Découvrez Azabu Kadowaki à Minato, restaurant étoilé Michelin offrant une cuisine japonaise innovante, plats signature comme riz à la truffe et tempura de requin.

Restaurant Azabu Kadowaki à Minato, Cuisine Japonaise Exceptionnelle

Vivez une expérience gastronomique à Azabu Kadowaki, restaurant haut de gamme à Minato, spécialisé en cuisine japonaise raffinée et délices saisonniers innovants.

Expérience culinaire au Azabu Kadowaki à Tokyo, Gastronomie de Luxe

Explorez Azabu Kadowaki, restaurant japonais étoilé à Minato, offrant une cuisine exceptionnelle, atmosphère intime, et plats signature célèbres comme la truffle rice.

Azabu Kadowaki à Minato, Restaurant Japonais Authentique et Gourmet

Azabu Yukimura

Gen Yamamoto

Bar 隠れ家