【2026 Bronze】【2025 Top 100 Restaurants】【2026 Michelin ⭐︎】I made a reservation through Tabelog to visit Kappo Muroi, a Japanese restaurant run by Chef Go Muroi, who trained at places like Ryugin and Yamazaki. However, I could only book a table for one at 20:30, which meant I had to catch the last train after my visit to "Kappo Muroi" on April 16. It’s about a 7-8 minute walk from the Nishi-Azabu bus stop on the Toei Bus 01 line, but there are no buses back.Since June 2023, this restaurant has been located a bit further along from the Nishi-Azabu intersection towards Nogizaka. When I arrived, I found it next to "la cave de Noa"; I wish I had spent some time there first. I struggled to figure out my return route. Maybe I could take the Chiyoda Line from Nogizaka? The restaurant features an 8-seat straight counter made of white wood.■ Omakase Course JPY 44,000 + Drinks; JPY 55,050◆ Daily Specials◇ First dashi made from bonito, new lotus root mochi with sauce ◯◇ Stewed soft-shelled turtle jelly, two types of sea urchin, eggplant, scallops, shiso flowers ◯◇ Boiled hairy crab, new ginkgo nuts ◎◆ Aramasa - Earth◇ First dashi made from bonito, black abalone, liver tofu, okra ◎◇ Grilled eel with corn, vinegared tomatoes, wasabi leaves, ankimo (monkfish liver) ○◆ Abe Akada◇ Moromiyaki (Japanese vegetable) with squid somen, clam dashi, caviar ○◆ Watanaya Junmai Ginjo◇ Nodoguro (black throat sea perch) and yuba (tofu skin) shabu-shabu, chili vinegar, chicken dashi ◯◇ Deep-fried soft-shelled turtle raised in an Aomori hot spring, black shichimi, sudachi ◎◇ Sweetfish and corn rice, seasoned with fish sauce and innards◇ White rice・Braised black-haired wagyu beef ○・Bonito and yam・Pickles・Nameko mushroom red miso soup・Sweetfish heads and bone crackers◇ Coconut milk and milk gelato with Miyazaki mango and lemon◆ Frozen Oolong TeaThis lively Japanese restaurant is run by a couple and young staff. The course lasted about 2.5 hours, and I ended up rushing a bit to settle the bill early. Every dish was flawless, showcasing an overwhelming array of flavors. The restaurant caters to inbound demand, starting with dishes that require less use of chopsticks, served with bowls and spoons. The dishes, seasoned with salt, soy sauce, and fish sauce, are so flavorful that I ended up finishing every last drop. This is definitely a Japanese restaurant that aims for a higher level.
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