I visited TACUBO in Daikanyama for dinner.Upon entering the restaurant, I was greeted by a row of counters and a subtle, elegant aroma of firewood that heightened my expectations.Every dish was impressively crafted and incredibly delicious. My favorite was the grilled eel. The surface was perfectly charred, with the fat gently seeping out, creating a juicy texture that harmonized beautifully with the crispy exterior and tender flesh. It paired wonderfully with the refreshing marinated onions and other sides.The wood-fired duck was also exquisite. I learned that it was cooked continuously without resting, yet thanks to the wood, it was never dry—just moist and juicy. It maintained a rare doneness while being warm all the way through, achieving an ideal finish.The short pasta had a delightful chewy texture, exactly what I look for in pasta. The saltiness of the bottarga provided a great accent, and the natural sweetness of the asparagus complemented it perfectly, making me reluctant to finish.The dessert made with passion fruit included water shield, which surprised me as I didn’t expect to see it in an Italian dish. However, it blended seamlessly, showcasing the unique charm of the water shield beautifully. The refreshing aftertaste was delightful, making it a perfect summer dish. The freshly baked financier was also crispy and fragrant, simply delicious! The combination of ingredients in each dish was remarkable, and it felt like each element was maximally highlighted. It seems that a younger team has recently taken over, and the atmosphere was friendly and enjoyable during dinner. I would love to visit again and also check out the location in Shirokanedai.It was a great meal!
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