Morikawa Tokyo

Tabelog 4.40 🥈⁣
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Yamazaki San has a unique culinary background, spending 8 years at a traditional kaiseki restaurant called Morikawa [もりかわ] and some time at another 2 extremely famous fusion restaurants, Chiune and Aca. His culinary journey was indeed fully reflected in his food - the spot-on fusion influence was also one of the key reasons that I really love this restaurant. ⁣
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In my recent visit, the menu featured some of my favorite Japanese ingredients such as crab, kinmedai and unagi. Surprisingly, it was my first time trying Yamazaki San’s grilled unagi and it did live up to expectation. The surface was crispy, and the meat was perfectly grilled into a flaky texture like pastry. I also love the salinity of the sauce, allowing the intense unagi flavor to shine. ⁣
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The gohan has never repeated since my first visit. I particularly enjoy the crunchy mouthfeel of herring roes and the refreshing sweetness of nanohana. The secret egg yolk was definitely the hero, integrating all elements into one sumptuous bite. I would have added two bowls if I didn’t have Sugalabo for dinner.⁣
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As a tradition here, the meal always finishes with a show-stopping homemade gelato. Yamazaki San heard our needs – he is going to open a Gelato shop so everyone got the chance to try his amazing recipe! ⁣
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💴Budget: 55,000 yen⁣⁣
🥘Food: 9⁣⁣
🍹Drinks: 9⁣⁣
🏢Vibes: 10⁣
⚖️C/P: 9 Less