Japanese cuisine Tagetsu (日本料理 太月) Tokyo

Awards

OAD

Japanese Restaurants 2024, 172

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Tabelog

2024 Bronze

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Restaurant Ranking

Restaurant Ranking 2024, #6670, PRO #13.64, USER #17.00

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Gault & Millau

2 Torques, 2019

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Gault & Millau Public Mark

13.5 / 20

Ratings from the web

Tabelog

4.10

Chef

Hideo Mochizuki

Cuisine

Japanese Cuisine

• 2024
• 2021

Dinner at 日本料理 太月

on 14 Sep 2024

by Peter Verey

Lovely Kaiseki lunch yesterday at Tagetsu . Highly rated on Tabelog (4.12) I was nonetheless surprised to be the only foreigner in attendance . Cooking was very clean and precise , there were few standout dishes but every dish was perfectly enjoyable and it added up to a very satisfying meal .

My favourite dish of the meal was certainly the tempura of fig with whipped tofu . The tempura batter was thin and shatteringly crisp , it essentially created a mock pastry layer coating the fig which was... More

Lovely Kaiseki lunch yesterday at Tagetsu . Highly rated on Tabelog (4.12) I was nonetheless surprised to be the only foreigner in attendance . Cooking was very clean and precise , there were few standout dishes but every dish was perfectly enjoyable and it added up to a very satisfying meal .

My favourite dish of the meal was certainly the tempura of fig with whipped tofu . The tempura batter was thin and shatteringly crisp , it essentially created a mock pastry layer coating the fig which was ripe but still holding its shape beautifully, the tofu gave a nice respite of texture and from sweetness .

Edamame mochi with corn puree and yuzu peel was the first course , each flavour quite distinct, the yuzu gave a great fragrance.

Mushroom and snapper dashi was also served with a hint of citrus which really elevated the broth.

Wood fired bonito tataki , with perilla sprouts and egg yolk shoyu . Bonito is one of my favourite fish and appears to be in season right now based on my last few meals …no complaints !

Tai ( sea bream) sashimi with uni and okra - lovely sashimi course .

Grilled butterfish with cucumber , myoga and green onion . Fish a little overcooked to my liking , another straight forward dish.

Hassun - tilefish sashimi, shishito pepper stuffed with shrimp paste and sesame
sauce , jellied eggplant , Anago nigiri . The hassun course had one main highlight , the peppers stuffed with shrimp paste and sesame sauce were highly addictive .

Pumpkin and duck mousse , wild mushroom sauce - this dish screamed of autumn despite the sweltering heat outside . Terrific

Grilled conger eel, eel skin with cucumber and sesame. The cold eel skin salad was very refreshing .

Sendai beef round with Japanese pepper sauce and matsutake . Loved the Japanese pepper so floral .

Deep fried Spanish mackerel rice with lotus root , carrot . Rice dish finale was excellent , the fish flaked in larger pieces than usual to match the also larger size of the lotus root . Have since enjoyed 2 of the 5 onigiri that I took home post meal .

Maple and hazelnut monaka
Peach compote with wine jelly and kudzu starch noodles. Always happy with peach desserts . Less

Dinner at 太月

on 01 Sep 2021

by Kevin Chen

太月
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The chef was a baseball player in his youth before opening in 2013.. lunch here was almost the same as dinner menu, and I was pretty stuffed by the end of the meal. Expectedly high quality produce, especially that sakuramasu and tachuio. There are a decent number of private rooms in addition to the main counter and at lunch, it was completely full.. a testament to the great dishes that come out from here.
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#料理 #レストラン... More

太月
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The chef was a baseball player in his youth before opening in 2013.. lunch here was almost the same as dinner menu, and I was pretty stuffed by the end of the meal. Expectedly high quality produce, especially that sakuramasu and tachuio. There are a decent number of private rooms in addition to the main counter and at lunch, it was completely full.. a testament to the great dishes that come out from here.
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#料理 #レストラン #東京 #食事 #food #foodie #foodstagram #stuffieat #kevcheeats #kevchetokyo #kevche #kevcheomotesando #kevcheaoyama #kevchekaiseki #kaiseki #懐石料理 #太月 #表参道 #青山 TL4.14-B M1* Less

Dinner at 太月

on 18 Apr 2021

by Reisa Jiang

Tagetsu 太月 1st visit — The course was on the heavier side with some high quality seasonal ingredients served. Dashi was made with freshly shaved katsuoboshi which reminded me of Kataori. The hanasansho wagyu shabu and hotaru ika rice were delicious. •
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#foodgasm #yum #eat #foodpic #foodpics #foodphotography #foodlover #tasty #hungry #foodblogger #dessert... More

Tagetsu 太月 1st visit — The course was on the heavier side with some high quality seasonal ingredients served. Dashi was made with freshly shaved katsuoboshi which reminded me of Kataori. The hanasansho wagyu shabu and hotaru ika rice were delicious. •
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#foodgasm #yum #eat #foodpic #foodpics #foodphotography #foodlover #tasty #hungry #foodblogger #dessert #foods #cooking #foodies #eating #chef #foodblog #nomnom #delicious #tagetsu #tokyo #japan #japanesefood #kaiseki #太月 #東京 #日本 #日本料理 #懐石料理 #割烹 Less