Menu to Taste

Azabu Kadowaki

Kaiseki · Tokyo · 7 · Michelin Three Stars · Chef Toshiya Kadowaki

Holding three Michelin stars, Azabu Kadowaki is a Japanese kaiseki restaurant in Tokyo helmed by chef Toshiya Kadowaki. The kitchen pairs seasonal Japanese ingredients with contemporary elements, highlighted by its signature truffle claypot rice cooked and topped with generous shavings of truffle.

1F Villanca Azabu, 2-7-2 Azabujuban, Minato-ku, Tokyo, Tokyo

  • Michelin 3 Stars (since 2020)
  • Michelin 2 Stars (2010-2019)
  • Tabelog Bronze Award (2019-2024)
  • Tokyo Hyakumaiten (Tabelog 100) 2021, 2023, 2025
  • Global Recognition Award 2025

Menu

Dishes

  • TableCheck (20000)
  • Seasonal Fruit — Fresh seasonal fruit selected for peak ripeness, served as a light pre-dessert.
  • Hirame Sashimi with Chinese Cabbage — Thin slices of raw hirame (fluke) wrapped around Chinese cabbage, onions, and shiso leaf. Kadowaki's modern reimagining of the traditional sashimi course.
  • Seasonal Sashimi Selection — Translucent ribbons of seasonal fish served with carefully selected accompaniments, showcasing the finest catch of the day.
  • Truffle and Egg Course — One of Kadowaki's signature fusion dishes featuring generous truffle shavings over a preparation with egg, demonstrating his hallmark East-meets-West approach.
  • Matsuba Crab Course — Winter seasonal specialty featuring matsuba crab (snow crab) prepared multiple ways. Available during winter months.
  • Miso Soup — Accompanying soup served with the rice course, made with house-prepared miso.
  • Clay Pot Rice — Seasonal rice cooked in a clay pot (donabe) with premium seasonal ingredients. A hallmark of Japanese kaiseki endings.
  • Matsutake Mushroom Course — Autumn seasonal specialty featuring prized matsutake mushrooms, prepared to highlight their singular aroma and flavor.
  • Sesame Tofu with Miso — Opening course of rich sesame tofu with mushrooms, roasted pine nuts, and green onions over a sansho pepper and white miso sauce. Variations include beet miso with Daikoku shimeji mushrooms and Kujo green onions.

Cocktails

  • Deep-Fried Shark Fin (8800)
  • Uni & Caviar Add-on Course (10000)

Tasting Menu

  • Mid-Tier Add-On (10000)
  • Premium Tiers (60000)
  • Tasting Menu (30000)
  • Omakase (47000)
  • Kadowaki Grand Omakase (47000) — The most luxurious kaiseki experience with ultra-premium seasonal ingredients. Chef's ultimate expression of the season.
  • Somen Noodles with Sea Urchin & Caviar (16500)
  • Kadowaki Standard Omakase (35000) — Multi-course kaiseki omakase featuring seasonal ingredients personally selected by Chef Kadowaki each morning. Approximately 10 courses.
  • Premium menus (fugu, Matsuba crab, shark fin) (120000)
  • Seasonal Omakase Course (base) (33000)
  • Base Seasonal Omakase Course (33000)

The Experience

An intimate room built around the chef's counter. The meal is structured around a tasting menu.

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