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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: kulinarna oaza w tokijskim portfolio luksusu i innowacji.

Asia

Japan

Przegląd Azabu Kadowaki w Minato, Japonia

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 w Minato – Restauracja z Japońską Kuchnią

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

Nestled in the heart of Tokyo's Minato City, Azabu Kadowaki offers an exquisite culinary journey through traditional Japanese flavors elevated by seasonal ingredients and masterful craftsmanship. Chef Toshiya Kadowaki presents a refined menu that blends simplicity and sophistication, ideal for food connoisseurs seeking authentic omakase experiences with a focus on rare delicacies like truffles and matsutake mushrooms.

Begin your meal with delicately prepared starters that showcase the umami-rich bounty of the sea and forest. The Deep-Fried Shark Fin stands out with its crispy, light batter and subtle savory flavors. For mushroom lovers, the Matsutake Mushroom Croquette offers a crispy breadcrumb exterior that gives way to the aromatic earthiness of matsutake inside.

Azabu Kadowaki’s mains are a celebration of seasonal Japanese ingredients with a luxurious twist. Highlights include the Seasonal Omakase Course, presenting an evolving selection of fresh catches and seasonal delicacies crafted to perfection. Savor the delicate Summer Truffle and White Fish Sashimi or the rare Blowfish paired beautifully with white truffle, each bite delivering refined and balanced flavors.

For noodle enthusiasts, the Somen Noodles with Sea Urchin and Caviar is a decadent dish combining silky noodles with the briny sweetness of sea urchin and the luxurious pop of caviar. The grilled Matsutake Mushroom entree offers an aromatic and savory experience that perfectly complements the season.

Experience the warmth and comfort of Azabu Kadowaki’s expertly crafted hot pots, where seasonal ingredients simmer with fragrant hana-sansho pepper and rich broth. Choose from options like Beef and Hana-Sansho Hot Pot, Clam and Hana-Sansho Hot Pot, or the exclusive Conger and Hana-Sansho Hot Pot for a full-bodied umami experience. For a more subtle flavor, the Hamo and Matsutake Mushroom Hot Pot combines light eel with aromatic mushroom essence.

A highlight of the meal is the famed Truffle Rice, where freshly steamed rice meets an abundant shaving of black truffle, creating an unforgettable fragrant and earthy dish that encapsulates the restaurant’s finesse. This signature dish is often regarded as a must-try for visitors seeking a unique Japanese dining experience.

To conclude your meal, enjoy seasonal desserts sourced from local bakeries that complement the delicate flavors of the cuisine. Azabu Kadowaki’s beverage selection is thoughtfully curated, with a focus on premium sake that perfectly pairs with the traditional Japanese dishes, enhancing the dining experience beyond the plate.

 carefully selected for seasonal freshness and quality.

 by Chef Toshiya Kadowaki whose attention to detail elevates every dish.

 like the Truffle Rice and Matsutake Hot Pot offer unique, memorable flavors.

 with premium sake selections that complement the flavors beautifully.

Odkryj azjatycką kuchnię w restauracji Azabu Kadowaki w Minato! Smakuj wyśmienite dania i poczuj atmosferę Japonii. Zarezerwuj już dziś!

Azabu Kadowaki - Ekskluzywna kuchnia japońska w Minato Tokyo

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.

Odwiedź Azabu Kadowaki w Minato, Tokio, i doświadcz autentycznych japońskich dań sezonowych, w tym omakase, sashimi i hot pot! Rezerwuj już dziś!

Azabu Kadowaki | Ekskluzywna restauracja w Minato, Tokio

Poznaj historię i unikalność Azabu Kadowaki, renomowanej restauracji z trzygwiazdkowym Michelin, serwującej wyśmienite sezonowe japońskie potrawy w Tokyo.

Przewodnik po Azabu Kadowaki w Tokyo | Wyjątkowe doznania kulinarne

Godziny otwarcia Azabu Kadowaki w Tokyo. Znajdź godziny otwarcia i adres restauracji, planuj swoją wizytę w tej luksusowej japońskiej restauracji.

Azabu Kadowaki w Minato – Restauracja z Japońską Kuchnią

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Azabu Kadowaki w Minato – Restauracja z Japońską Kuchnią

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

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