Azabu Kadowaki
Tokyo, Japan
⭐3 Stars
The Experience
From Michelin Guide
The essence of the free-flowing creativity exhibited here lies in the joy of people. Inspired by his belief that the customer is the teacher, Toshiya Kadowaki has always focused on how make others happy. One example is his truffle rice: by incorporating mushrooms not traditionally used in Japanese cuisine, he created a dish that became synonymous with the restaurant. Kadowaki says that food has the power to make people happy. By blending Western ingredients with Japanese techniques, he develops specialities that transcend borders.
Unique Things
From Visitor Experiences
- Truffle Rice Signature Dish: Azabu Kadowaki is renowned for its truffle rice, which features a generous amount of truffles atop the grain, offering a distinctive earthy flavor.
- Innovative Use of Powders: The restaurant incorporates creative elements like orange prawn's head powder and dark brown squid ink powder over warm crab chawanmushi, showcasing Chef Kadowaki's playfulness.
- Western-Japanese Fusion Techniques: Chef Toshiya Kadowaki blends Western ingredients with traditional Japanese cooking methods, creating a unique culinary experience that reflects both cultural influences.
Ingredient Stars
From Visitor Experiences
- Truffles: Used extensively in dishes like truffle rice, where a generous amount of truffles is added to cooked rice, creating a rich fragrance. Truffles also appear in desserts, such as whipped cream cheese and fruit medley drizzled with aged black truffle honey.
- Ayu (Sweetfish): Featured at the beginning of the season, often served as sashimi, highlighting the freshness and unique flavors of seasonal ingredients.
- Hamo (Eel): Also showcased at the start of the season, contributing to the seasonal kaiseki cuisine with its distinctive flavor.
- Matsuba Crab: Occasionally included in higher-priced menu options, reflecting the restaurant's use of premium ingredients.