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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.

Esplora l'elegante fusione di cucina giapponese e europea in un ambiente intimo e raffinato nel cuore di Minato, Tokyo.

Il ristorante si distingue anche per la sua attenzione ai dettagli, dall'arredamento sofisticato al servizio attento e discreto.

Azabu Kadowaki è un ristorante di alto livello che si distingue per la sua cucina innovativa e l'atmosfera elegante. Con un numero limitato di soli 20 posti, tra cui un banco e sale private, garantisce un'esperienza culinaria esclusiva e personalizzata. Ideale per chi desidera immergersi in piatti raffinati come il riso al tartufo o la tempura di pinne di squalo, questo locale è il luogo perfetto per una cena speciale o un incontro intimo.

Prezzi, dress code e modalità di pagamento per un'esperienza senza stress.

Il costo medio a persona è tra ¥30.000 e ¥39.999, con alcune recensioni che indicano spese più elevate.

Il dress code è business casual, ideale per un'atmosfera elegante e raffinata.

Il ristorante accetta contanti e carte di credito (VISA, Master, JCB, AMEX, Diners). La moneta elettronica non è disponibile.

Risposte alle domande più comuni dei visitatori.

Qual è il range di prezzo per un pasto ad Azabu Kadowaki?

Il prezzo medio a persona si aggira intorno a ¥30.000-¥39.999, con recensioni che indicano anche costi superiori.

È richiesto un dress code al ristorante?

Sì, si richiede un abbigliamento business casual per mantenere l'atmosfera elegante del locale.

Quali metodi di pagamento sono accettati?

Il ristorante accetta contanti e carte di credito come VISA, Master, JCB, AMEX e Diners, ma non moneta elettronica.

Se sei un appassionato di cucina innovativa e desideri vivere un'esperienza culinaria esclusiva nel cuore di Tokyo, Azabu Kadowaki è la scelta perfetta.

Sentimenti e opinioni: Gli ospiti apprezzano l'innovazione culinaria e l'atmosfera raffinata, con piatti come il riso al tartufo e la tempura di pinne di squalo che lasciando un'impressione duratura. La combinazione di tecniche giapponesi ed europee rende ogni visita un'esperienza gastronomica unica e memorabile.

Asia

Japan

Nel cuore di Minato, in Giappone, si trova Azabu Kadowaki, un ristorante che incarna l'essenza della cucina locale con un tocco di raffinatezza. Questo locale è il luogo ideale per chi desidera immergersi in un'esperienza culinaria autentica, circondato da un'atmosfera elegante e accogliente.

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.

Ristorante Azabu Kadowaki a Minato, il Migliore in Giappone

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

storia di azabu kadowaki: un capolavoro culinario a tokyo.

Scopri la straordinaria storia di Azabu Kadowaki, un ristorante che ha rivoluzionato la scena gastronomica di Tokyo e del Giappone.

Fondato nel 2000 dallo chef Toshiya Kadowaki, Azabu Kadowaki ha iniziato la sua avventura come un raffinato ristorante di cucina giapponese, rapidamente diventando un punto di riferimento per gli amanti della gastronomia di alto livello a Tokyo.

l'evoluzione e il riconoscimento internazionale

Nel corso degli anni, Azabu Kadowaki ha guadagnato prestigio e ammirazione, ricevendo nel 2010 due stelle Michelin, simbolo di eccellenza culinaria, prima di raggiungere l'apice nel 2020 con la conquista di tre stelle Michelin, un riconoscimento riservato ai migliori ristoranti al mondo.

Il rilascio delle tre stelle Michelin nel 2020 ha consolidato la reputazione di Azabu Kadowaki come uno dei principali ristoranti di alta cucina in Giappone e nel mondo.

Affermatosi come un simbolo di eccellenza culinaria, Azabu Kadowaki continua a incantare i palati più esigenti, portando avanti un'eredità di innovazione e tradizione che lo rende un'icona della gastronomia giapponese.

Con una storia ricca di successi e innovazioni, Azabu Kadowaki continua a essere una destinazione imperdibile per chi desidera vivere un'esperienza gastronomica unica, fatta di sapori autentici e creatività senza limiti.

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

Un viaggio culinario attraverso i sapori stagionali giapponesi

Scopri Azabu Kadowaki a Minato, un ristorante giapponese unico nel suo genere. Vivi un'esperienza culinaria autentica e raffinata. Prenota ora la tua cena!

Ristorante Azabu Kadowaki a Tokyo - Cucina Giapponese di Lusso

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.

Discover Azabu Kadowaki in Tokyo's Minato City District: A Culinary Masterpiece of Traditional Japanese Omakase and Seasonal Delicacies.

Nestled in the vibrant heart of Azabujūban, Tokyo, Azabu Kadowaki stands out as a beacon of traditional Japanese haute cuisine. This Michelin-starred restaurant offers a refined dining experience centered around the art of seasonal omakase, where each dish is a carefully crafted expression of Japan’s finest seasonal ingredients and time-honored culinary techniques.

Seasonal omakase course: the star of the menu

At the core of Azabu Kadowaki’s offerings is the exquisite Seasonal Omakase Course, priced at 33,000 JPY. This multi-course journey invites diners to savor a succession of meticulously prepared dishes that highlight the freshest catches and seasonal produce. Expect an array of flavors balanced with subtlety and finesse, from delicate seafood preparations to light tempura and savory nabe hot pots.

Exceptional delicacies and signature dishes

 – A unique textured delicacy, perfectly crispy and umami-rich, priced at 8,800 JPY.

 – Crispy, earthy, and fragrant, this croquette celebrates the prized matsutake mushroom, available for 5,500 JPY.

 – A luxurious combination of fresh white fish topped with aromatic summer truffle slices, priced at 8,800 JPY.

 – Delicate blowfish enhanced with the rich, earthy flavor of white truffle, offered at 16,500 JPY.

 – A decadent chilled noodle dish topped with luxurious uni and caviar, priced at 16,500 JPY.

Hearty hot pots showcasing seasonal flavors

Azabu Kadowaki’s hot pot offerings are perfect for those seeking warmth and rich seasonal tastes. Highlights include the Beef and Hana-Sansho Hot Pot and the Conger and Hana-Sansho Hot Pot, both priced around 18,700 JPY and 19,800 JPY respectively. The Hana-Sansho pepper adds a distinctive aromatic kick that complements tender proteins and fresh mushrooms like matsutake.

Signature truffle rice and refined desserts

No meal at Azabu Kadowaki is complete without indulging in their famous Truffle Rice, a signature dish generously topped with black truffles that embody luxury and umami in every bite. This is often paired with refined desserts such as black truffle honey ice cream, delivering a perfect sweet finish to an unforgettable dining experience.

What to expect when dining at Azabu Kadowaki

 – Reservations are essential for this intimate venue where the head chef personally crafts each dish, especially from the coveted six-person bar seating.

 – Sake and wine are expertly selected to complement the delicate and nuanced flavors of the food.

 – The restaurant focuses on the dine-in omakase experience to ensure freshness and presentation quality.

Not Suitable for Children or Large Groups

 – The ambiance and menu focus on refined adult palates and intimate settings.

Azabu Kadowaki is a must-visit for those seeking authentic Japanese culinary artistry with an emphasis on seasonal ingredients and elegant presentation. Whether you're a foodie, a fan of Michelin-starred restaurants, or a discerning traveler in Tokyo, this establishment promises a memorable dining adventure that celebrates the subtle beauty and depth of Japanese cuisine.

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.

Scopri Azabu Kadowaki a Minato, un ristorante stellato Michelin con menu stagionali, sushi di lusso e atmosfera esclusiva nel cuore di Tokyo. Prenota ora!

Ristorante Azabu Kadowaki, Minato: Cucina Giapponese di Elite

Vivi un'esperienza culinaria unica a Azabu Kadowaki, con lagat devni sushi, menu stagionali e piatti raffinati in un ambiente elegante nel centro di Tokyo.

Esperienza Gourmet a Azabu Kadowaki, Tokyo: Cena di Classe

Visita Azabu Kadowaki a Tokyo, un ristorante di alta cucina con piatti innovativi, atmosfere sofisticate e chef rinomati. Prenota il tuo tavolo oggi!

Menu di Azabu Kadowaki

Azabu Yukimura

BAR Queen's-Q 六本木・六本木一丁目コーヒーカクテル大人数OK

Gen Yamamoto

Menu di Azabu Kadowaki

Azabu Yukimura

BAR Queen's-Q 六本木・六本木一丁目 コーヒーカクテル 大人数OK

Gen Yamamoto

BAR Queen's-Q 六本木・六本木一丁目コーヒーカクテル大人数OK