Towa

Wagyu beef is the star of this gastronomical show. From the opening decoratively arranged sashimi to simmered items, the chef keeps flavours light, hewing closely to Japanese traditions. From the oxtail spring rolls that follow, the restaurant becomes a wagyu kappo. Tongue and tenderloin are char-grilled, accompanied by seasonal vegetables for a splash of colour. The eye is drawn to the takiawase of oxtail soup and soup stock. Aubergine in summer and Kyoto yam in winter complete an idiosyncratic cuisine.

Hidden Location

• Towa is tucked away in a narrow side street off Nishi Azabu crossing, with no signs to guide you. Guests must find a small elevator next to a kimono store to access the restaurant on the second floor.

Exclusive Omakase Experience

• The restaurant offers a unique omakase menu that features about a dozen seasonal dishes, with a significant focus on wagyu beef, making it a standout in the kaiseki dining scene.

Chef's Personal Touch

• Chef Takaaki Tsuneyasu personally hands over the soup to guests, emphasizing the importance of this dish in creating a connection with them, showcasing his dedication to both the cuisine and the dining experience.

Signature Ingredients

• Wagyu beef: The star ingredient at Towa, sourced from top ranches across Japan, including Kobe, Tajima, Hitachi, Sendai, and Nozaki. The chef handpicks premium-ranked cuts, ensuring the highest quality and flavor. Dishes feature various cuts such as Chateaubriand, tenderloin, and tongue, prepared using techniques like slow cooking over charcoal and double frying.
• Kobe beef from Kawagishi Ranch: A specific highlight, known for its exceptional marbling and tenderness, which is showcased in the omakase menu.
• Matsubagani (male snow crab): Sourced from selected ports like the Oki Islands, this ingredient is used in seasonal dishes, emphasizing the restaurant's focus on fresh, high-quality seafood.
• Salmon roe: Selected for its large size and juiciness, it adds a burst of flavor to rice dishes, enhancing the overall dining experience.
• Black truffles: Locally sourced, these truffles are preferred for their subtle aroma that complements Japanese flavors, used to elevate dishes like the secret katsu.
• Koshihikari rice: A premium rice variety from Sanjo in Niigata Prefecture, known for its excellent texture and flavor, served as a base for various dishes.
• Seasonal vegetables: Incorporated into the menu to provide color and freshness, with specific mentions of bamboo shoots in spring and Kyoto yam in winter, reflecting the restaurant's commitment to seasonal dining.

Tasting Menu

• Omakase Course: ¥49,500