Nishiazabu Ōtake — Restaurant in Tokyo

Nishiazabu Otake is a one Michelin starred restaurant that serves traditional kaiseki style Japanese cuisine. It is a small restaurant (I think it has 8 seats), so reservations are necessary. Here is a description and brief critique of the items we had on the tasting menu. Pufferfish & Monkfish Liver: The monkfish liver offered a buttery, creamy sensation that paired wonderfully with the pleasantly chewy texture of the fresh pufferfish. Notably fresh and enjoyable. Dashi Soup with Tail Fish: The smoked tail fish lent a delightful aroma to the flavorful soup, complemented by soft turnip. Though the fish leaned slightly towards being overcooked, its robust flavor enriched the broth with a delightful smokiness. BF, BF Toro, Squid: The Bluefin, Toro, and the squid were all fresh. The squid in particular provided a melt-in-the-mouth experience. Yellowtail (Hamachi) with Radish Ball and Dried Fish Roe: Charred and umami-laden yellowtail paired well with the soft and flavorful radish ball. However, I felt like the addition of dried fish roe didn't significantly add to or elevate the overall dish. Female Crab on Udon: The udon had a pleasantly firm and chewy texture. The crab and crab roe were infused evenly throughout. An enjoyable dish. Kyoto Carrot Scallops Croquet: The crispy exterior of the croquet, coupled with the buttery and sweet carrot puree, provided a perfect canvas for the umami-rich, resulting in a delightful combination of textures. Sponge Mackerel with Potato: The miso-charred mackerel delivered a burst of umami and deliciousness, further complemented by the soft and equally flavorful potato. This is a personal favorite of mine. Wagyu Beef "Stew": Wagyu was tender as expected. However, I found the stew to be more on the peppery side. This was a tad bit overwhelming for me, as the pepper covered some of the natural flavors of the dish. Spring Onion & Cuttlefish Rice: The rice consisted of a flavorful blend of spring onion and cuttlefish, although I think that a bit more texture and crunch would be of great benefit. I would consider allowing the bottom of the bowl to char to add some crispiness to the dish. Cabbage Salad: A refreshing palate cleanser, though I thought that it was a tad over-acidic for my liking. Miso Soup: Classic miso soup. Nothing out of the ordinary. Pear & Yogurt Ice Cream & Roasted Green Tea: The sorbet provided an initial burst of pear followed by lingering yogurt notes which I quite enjoyed. The roasted green tea added a delightful dry, charred essence that paired well with the ice cream.

In the span of this 2.5-hour meal, we encountered many dishes, all of which used top quality fresh ingredients. While the flavors across dishes were commendable, fine-tuning the textures and cooking methods could further elevate specific dishes, enhancing the overall...

"Nishiazabu Ōtake" is an exceptional Kaiseki restaurant that boasts a well-deserved Michelin one-star rating. During our visit in November 2021, my husband and I were enthralled by the unparalleled experience it offered, leaving us with unforgettable memories and a deep desire to return.

From the moment we entered, the staff at Nishiazabu Ōtake treated us with warmth and professionalism. Their genuine enthusiasm for their craft and dedication to customer satisfaction were evident in every interaction, enhancing our overall dining pleasure.

The culinary journey at Nishiazabu Ōtake was nothing short of extraordinary. Each dish was a masterpiece, meticulously prepared with the finest seasonal ingredients. The flavors were exquisite, and the presentation was a testament to the chef's artistry. From delicate sashimi to perfectly grilled meats, every bite was a revelation, showcasing the restaurant's commitment to culinary excellence.

The ambiance of Nishiazabu Ōtake was equally enchanting, providing an intimate and cozy setting that complemented the dining experience perfectly. The attention to detail in the decor and lighting enhanced the overall atmosphere, making our evening even more magical.

Given the restaurant's popularity, making reservations was essential, ensuring that we secured our spot in this culinary gem. The anticipation only added to our excitement, and the experience exceeded all expectations. Our visit to Nishiazabu Ōtake was not just a meal; it was a gastronomic adventure that left an indelible mark on our hearts, making it a definite destination for our future culinary endeavors. We eagerly look forward to our next visit, knowing that Nishiazabu Ōtake will continue to delight and inspire with its exceptional food and...

This was one of our favorite meals in Japan! Well deserving of its Michelin star in terms of food quality and service. We felt so welcomed. English is limited, but enough to explain the dishes, and you can always communicate via Google translate. We booked our reservation through our hotel since we do not speak Japanese, but I believe they are also on the reservation apps.

17.5k JPY pp for dinner, as of April 2024.

Pictures attached below. Will omit descriptions of each dish since I’m sure their menu is seasonal. Everything tasted so fresh. It was incredible to see that everything came out of such a small kitchen. The entire meal was wonderful, but here are three highlights -

Golden salmon, grilled on skewers over a charcoal grill - juicy like a really good steak. Not sure if I’ll ever have better salmon in my life.

Tuna - insane quality. Melt-in-your-mouth fatty. Almost like a wagyu course

Rice dish with snapper - we were stuffed by this point, but the fish and seaweed were so fresh that it felt bad to waste anything from this restaurant. Our server packed these up as a triangle rice balls to go!

Thank you so much...