Azabujuban Fukuda

A menu redolent with seasonal aromas and the kind hospitality of the couple in charge are the true charms of Azabujuban Fukuda. Katsuo-bushi (dried bonito flakes) is shredded, dashi drawn and seafood chopped in front of customers. Kazuto Fukuda uses ingredients from every corner of Japan. In spring, hatsu gatsuo (first bonito of the season) is grilled wrapped in straw. Unagi is smothered in mizansho (green peppercorn). Seasonal clay-pot rice dishes bring the meal to a close.

Exclusive Dining Experience

• Azabujuban Fukuda accommodates only two groups of guests per day, making it one of Tokyo's most exclusive dining destinations.

Personalized Dashi Preparation

• The restaurant meticulously prepares dashi (soup stock) for each guest using freshly shaved bonito flakes and natural konbu from Rishiri Island, emphasizing a tailored dining experience.

Family-Run Hospitality

• The restaurant is operated by a husband and wife team, which enhances the warm and inviting atmosphere, allowing for genuine hospitality and personal interaction with guests.

Signature Ingredients

• Katsuobushi (dried bonito flakes): Freshly shaved and used to create a fragrant dashi, this ingredient is central to the restaurant's flavor profile, showcasing the umami essence of Japanese cuisine.
• Natural konbu (kelp): Sourced from Rishiri Island, this kelp is used in the preparation of dashi, enhancing the depth of flavor in the dishes served.
• Hatsu gatsuo (first bonito of the season): Grilled wrapped in straw during spring, this ingredient represents the seasonal focus of the menu and is celebrated for its delicate flavor and freshness.
• Unagi (eel): Smothered in mizansho (green peppercorn), this dish highlights the restaurant's skill in preparing traditional Japanese ingredients with a modern twist.
• Seasonal clay-pot rice: This dish is a staple in kaiseki cuisine, allowing the natural flavors of seasonal ingredients to shine through, often featuring local fish or vegetables.

Tasting Menu

• Kaiseki: ¥38,000