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
- 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.
- Truffle Rice — Kadowaki's signature closing savory course of rice finished with generous black truffle shavings, showcasing his fusion of Japanese and Western luxury ingredients.
- 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.
- 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.
Tasting Menu
- 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.
- Kadowaki Premium Omakase (70000) — Extended kaiseki omakase with premium seasonal specialties such as matsutake mushrooms, snow crab, and other delicacies.
- 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)
Cocktails
- Uni & Caviar Add-on Course (10000)
- Deep-Fried Shark Fin (8800)
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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)