Azabu Kadowaki

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

Three Michelin star kappo/kaiseki restaurant in Azabu-Juban run by Chef Toshiya Kadowaki. With just six counter seats and private rooms, Kadowaki creates an intimate dining experience that artfully blends traditional Japanese techniques with modern sensibilities, particularly noted for his inventive use of truffles and seasonal ingredients. Held two Michelin stars from 2010 before earning three in 2020.

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

• Matsutake Mushroom Course — Autumn seasonal specialty featuring prized matsutake mushrooms, prepared to highlight their singular aroma and flavor.
• Clay Pot Rice — Seasonal rice cooked in a clay pot (donabe) with premium seasonal ingredients. A hallmark of Japanese kaiseki endings.
• 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.
• Tempura Course — Three-piece tempura course typically featuring a mountain vegetable, red snapper, and bamboo shoot. Finished with fish eggs drizzled over the pieces, with thin crispy batter.
• Single supplement (5500)
• Pickled Vegetables — House-made tsukemono (pickles) served alongside the rice course.
• 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.
• Vinegared Course — A light vinegared dish to refresh the palate, typically featuring seasonal seafood or vegetables with delicate su (vinegar) dressing.

Tasting Menu

• Deep-Fried Shark Fin (supplement) (8800)
• Premium menus (fugu, Matsuba crab, shark fin) (120000)
• Seasonal Omakase Course (base) (33000)
• Base Seasonal Omakase Course (33000)
• Base Seasonal Omakase (33000)
• 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.

Cocktails

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

Visit website

$$

Related restaurants

• Award-winning restaurants in Tokyo
• More from chef Toshiya Kadowaki
• Azabujuban Fukuda — Tokyo (1 Michelin stars)
• Kagurazaka Ishikawa — Tokyo (3 Michelin stars)
• FUSHIKINO — Tokyo (1 Michelin stars)
• Kohaku — Tokyo (2 Michelin stars)
• Oniku Karyu — Tokyo (1 Michelin stars)