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ACA (1°C) in Tokyo, led by Chef Tetsuo Azuma, is a modern kaiseki restaurant in Kagurazaka known for its innovative approach to traditional Japanese cuisine. Chef Azuma, trained under top kaiseki masters, blends seasonal ingredients with global techniques, creating an evolving menu that changes with the seasons. The intimate, counter-style dining experience allows guests to watch the chef prepare each dish and engage directly with him, adding a personal touch. Diners praise the precision, presentation, and freshness of the ingredients, with standouts like grilled Wagyu beef and kombu-cured fish. While reservations can be difficult due to limited seating, the experience is highly regarded for its balance of innovation and tradition. Though it hasn’t earned a Michelin star, ACA is appreciated for offering a fine dining experience with exceptional value. Chef Azuma’s attention to detail and creativity make it a standout in Tokyo’s dining scene.
