JIGENDO Tokyo

I visited Jigen Do, which my friend highly recommended.The dishes cooked over a wood fire were impressive, especially the stir-fried water spinach, which was finished right in front of me, allowing me to enjoy both the aroma and the presentation.The chilled somen noodles with hairy crab and shiso were also to my liking, though I found them a bit on the salty side.My favorite dish of the day was the kombu-cured spiny lobster paired with sea urchin. The quality of the ingredients was evident, and the combination of the umami from the lobster and the richness of the sea urchin was absolutely delicious.For the finale, I enjoyed hand-made udon noodles infused with the scent of wood, along with corn and zucchini mixed rice.The hand-made udon was particularly exquisite. The aroma of the wood wafted through, and when combined with the rich egg yolk, it created a truly satisfying flavor. Refills are also available for this dish.The mixed rice came with three types of side dishes, and when ordering a refill, I could choose my preferred sides to add on. I appreciated the variety of ways to enjoy the meal until the very end.Overall, the dishes had distinct flavors that seemed perfect for pairing with alcohol. Personally, I felt that a lighter flavor interspersed throughout would enhance the experience even more.While the price may suggest it’s not a casual spot to visit, the use of high-quality ingredients like spiny lobster, sea urchin, and hairy crab reflects a commitment to quality in the course.It was a great meal. I hope to visit again when I have the chance. Less

The restaurant is conveniently located just a short walk from Akasaka Mitsuke Station, and during the day, it operates as a burger joint called Atami.The dining experience is offered exclusively through a course menu, with two seating times at 5:30 PM and 8:30 PM, starting simultaneously. While the courses are somewhat pricey, the quality of the dishes justifies the cost.This establishment is known for its dishes cooked over wood fire, and from the moment you step inside, you are greeted by the delightful aroma of burning wood. Most of the dishes incorporate this wood flavor, allowing you to enjoy both delicate and bold smoky notes.To start, we had a cold somen noodle dish with hairy crab and shiso leaves. The luxurious use of hairy crab from Hokkaido's Funka Bay made for a refreshing dish that truly highlighted the crab's umami.Next, the stir-fried water spinach, a monthly specialty, is a must-try. The aroma of the wood is captured within the hollow stems of the water spinach, releasing a savory flavor with every bite.For sashimi, we enjoyed grilled nodoguro (blackthroat seaperch). Whether paired with salt and sudachi or soy sauce and grated daikon, the rich flavor of the fatty nodoguro is simply irresistible.Following that, we had konbu-dried spiny lobster with sea urchin, which was also infused with wood smoke. The lightly charred surface of the lobster was perfectly cooked, yielding a thick, resilient texture that was utterly delightful.Next was a bowl of sweetfish and taro stem soup. The aroma and flavor of the dashi broth were calming, and the tender sweetfish brought a smile to my face. The crunchy texture of the taro stem absorbed the dashi's umami beautifully, making it juicy and satisfying.The steamed rice with flap meat was incredibly impactful. This rare cut was carefully grilled over wood fire and further infused with whiskey barrel chips. The moment I took a bite, I was amazed by its tenderness. While there was a hint of sweetness from the fat, it was not greasy or heavy at all; the smoky aroma and the rich sweetness from the whiskey complemented the meat's flavor perfectly. The unique texture of the sticky rice paired excellently with the meat.We took a brief pause with a white peach compote, which offered a gentle sweetness, resetting the palate from the previous intense flavors and aromas, making me feel ready for more.Next came the grilled sea eel, which spends its entire life in the ocean rather than migrating to rivers. Since it feeds differently than regular eel, the texture is entirely different—firm and free of any unpleasant odors, with a crispy, fragrant skin. Personally, I prefer this firmer sea eel over the fattier eel often found in restaurants, and it pairs wonderfully with sansho pepper.The hot pot with grouper and abalone was another comforting dish. The clear broth was infused with the grouper's umami, making it so delicious that it brought tears to my eyes. The textures of the abalone and wood ear mushrooms were also delightful, providing a moment of relaxation.For the final course, we started with clay pot rice featuring corn and zucchini. The direct infusion of wood into the pot allowed us to experience the flavor firsthand. The sweetness of the corn was exquisite, and the combination with the smoky aroma was delightful. The first serving was enjoyed plain, while the second serving could be paired with shirasu (whitebait), mentaiko (spicy cod roe), or simmered beef rib. I chose the beef rib, which had a strong flavor that slightly overshadowed the rice's natural taste, but it still allowed me to savor the beef's richness.Another dish was the wood-fired udon. The noodles were infused with the aroma of wood, and when enjoyed plain, the chewy texture and sweetness of the wheat combined with the gentle smokiness made it surprisingly delicious. This udon, handmade at a sister restaurant, is worth a visit on its own. It was also excellent when paired with the wood-smoked egg yolk. I regretted not being able to order a second helping due to being full.The water yokan (sweet bean jelly) was made with Hokkaido adzuki beans cooked with wasanbon sugar, showcasing a refined sweetness that enhanced the flavor of the beans. It was perfectly smooth and a great way to end the meal.Finally, we enjoyed blueberry and yogurt ice cream, where the refreshing tartness of the yogurt spread across the palate, providing a fitting conclusion to the course.Overall, the dishes were a pursuit of enjoyment through both taste and aroma, elevating the natural flavors of the ingredients with the essence of wood smoke. While there were many wood-infused dishes, the aroma never overpowered the meal; instead, the courses were harmoniously balanced, allowing us to fully enjoy the wood-fired cuisine without growing tired of it.This popular restaurant has a long wait for the next reservation, but I am already looking forward to my next visit after such a wonderful day. Less

I made a reservation for Omakase. During the day, the restaurant operates as Atami, one of the top burger spots, and at night, it transforms into Jigen Do.I visited on a weekday for the 5:30 PM seating, which is one of two dinner sessions starting at 5:30 and 8:30 PM. The course was quite pricey at JPY 55,000, but it certainly lived up to the expectations.The highlight of the meal was the use of firewood in the cooking, which infused a delightful smoky aroma into nearly every dish. The menu changes monthly, but the stir-fried water spinach, which is always included, was exceptional; the hollow stems captured the smoky flavor beautifully. Every dish, whether seafood or meat, was of top-notch quality. The finale was a rice dish with corn and zucchini, accompanied by shirasu (whitebait), mentaiko (spicy cod roe), and stir-fried meat, which made for an incredibly satisfying meal. Udon was also served, but I was already full and could only manage a small bite.I have been to several restaurants that use firewood, but this was undoubtedly among the best. Although the price is high, making it hard to visit frequently, I have already made another reservation for after May. I look forward to experiencing the seasonal changes at this wonderful restaurant. Less

In the back alleys of Akasaka Mitsuke, I silenced my smartphone notifications and wrapped up work early. There, in front of Jigen Do, a charming establishment with a quietly glowing lantern nestled in a mud wall niche, stood Rina (a pseudonym, 29) dressed in a chic black dress. Upon noticing me, she waved with a gentle smile.As we slid into the solid wood counter made from a single piece of zelkova, a pleasant aroma wafted down from the massive hexagonal hood above. Although I’ve visited each season, this was my first encounter with the summer course."It’s still so bright outside. It feels a bit indulgent, like we’re drinking during the day," Rina whispered playfully, leaning closer while swirling the bubbles in her champagne glass.Looking around, I noticed the restaurant was filled with women engrossed in capturing the perfect angle for social media and couples that seemed straight out of a painting. The overly glamorous lighting and ambiance almost overwhelmed me with a "Minato Ward noise," but a glance at Chef Iizuka standing by the grill quickly reminded me that this was no ordinary Instagrammable spot.◆ The First Half: A Symphony of Aroma and BrothJust after savoring the "Chilled Somen with Hairy Crab and Shiso Leaves" served in a gold-rimmed cut glass bowl, the hexagonal grill ignited to a blazing 800°C. Rina’s eyes widened in surprise as she tasted the restaurant's signature "Grilled Water Spinach.""Wow... Amazing. The moment I bite into it, the fragrant aroma bursts forth, yet it remains so refreshing thanks to being chilled in ice water," she exclaimed.We enjoyed the "Grilled Nodoguro (Blackthroat Sea Perch)" with sudachi salt, followed by the rich sweetness of "Ise Lobster with Kombu Kelp and Sea Urchin." Just as the luxurious fat and aroma began to saturate our palates, the "Sweet Sea Bream and Sweet Potato Stem Soup" arrived in a lacquered bowl adorned with maki-e.The clear first broth, made from Rishiri kombu, was a delight, with the fluffy steamed sweet sea bream and the pleasantly textured sweet potato stem. This remarkable simplicity created a perfect interval, ensuring the course's outline remained sharp.After enjoying the "Flap Meat Steamed with Whiskey Barrel Chips" and a compote of white peaches, the enticing aroma from the grill intensified.◆ The Art of Cooking Eel: A Masterful TechniqueThe chef presented a stunning sea eel from a wooden box, its amber sheen and sauce aroma wafting through the air. As the knife sliced through the glossy skin on the cutting board, a satisfying "crunch" echoed in the quiet counter.Served on a heavy black-glazed plate with sansho pepper and Manzanilla peppers, the grilled eel was a revelation. The moment I took a bite, the crispiness and the firm texture of the meat made me gasp in delight."How do you achieve this extraordinary crunch?" I asked, intrigued.With a playful smile, the chef revealed, "The sea eel has thick skin, so I deep-fry it in oil before finishing it over the firewood."It made sense. By quickly removing moisture from the skin with high-temperature oil and then exposing it to the strong heat of the firewood, the collagen in the skin transforms into a delightful texture, while the aroma of the wood firmly adheres to the oil."This crispy skin is addictive. The refreshing kick from the sansho is so elegant," Rina said, happily continuing to eat, while I marveled at the chef's precise culinary thermodynamics.◆ From the Clay Pot's Embers to the Finale of CarbohydratesAfter finishing the golden broth made with large abalone and grouper, we approached the climax. The chef opened the lid of a black clay pot, releasing a wave of fragrant steam infused with the heat of the embers directly placed on the rice. It was "Corn and Zucchini Clay Pot Rice."I took a bite of the rice as is, then relished the three accompaniments: fluffy "Shirasu (Whitebait)," zesty "Mentaiko (Spicy Cod Roe)," and sweet-savory "Braised Beef Rib." I kept refilling my bowl with each.Finally, I smoothly devoured the beautifully twisted handmade udon topped with a bright red smoked egg yolk."While other guests seem satisfied with just the first bowl, you’ve completely conquered the clay pot rice with the three accompaniments and still have room for that udon? Your appetite is truly impressive," Rina said, her eyes narrowing in delight.I smiled back, saying, "Missing out on the three accompaniments and the smoked egg yolk with this clay pot rice would be like throwing away half of Jigen Do's course."◆ The Evening's Aftertaste and the Counter's ConspiracyAs the excitement of the carbohydrates settled, a water yokan made with wasanbon sugar arrived on a leaf-patterned plate. It was paired with "Cold Brew Kinsen Tea" served in an antique glass with delicate etching. The sweet, milky aroma rising from the glass harmonized with the refined sweetness of the wasanbon, washing away the lingering smoke and fat in my mouth.Finally, the last dish appeared on a vibrant millefiori Venetian glass plate: a beautiful quenelle of "Blueberry Yogurt Ice Cream." Made fresh without ever being frozen, it had a "3-minute shelf life." As I slid the spoon into my mouth, the texture was so smooth it felt like a different dimension, melting like fresh snow and enveloping my tongue with the refreshing tartness of yogurt. "Incredibly smooth..." Rina gazed at her spoon in awe.As we settled the bill, the chef leaned over the counter and whispered about his "new project revolving around firewood." While I can’t reveal the details yet, I’m excited to see what unfolds when this refined cooking intersects with passionate cuisine from across the sea next year.The earliest reservation the chef offered was for May next year, but I intentionally secured a seat for "October next year." "You chose autumn instead of spring?" Rina asked, tilting her head in curiosity."I want to see how the chef will use firewood on autumn ingredients," I replied.With our fingers intertwined under the counter, feeling the warmth and overwhelming satisfaction, we slowly melted into the night in the alleys of Akasaka. Less

Located just a short walk from Akasaka Mitsuke Station, this is one of the restaurants run by the highly popular chef Suetomi.I finally made my long-awaited visit after booking a reservation a year and a half ago.While there are many restaurants specializing in either wood-fired or straw-grilled dishes, this place excels at both!They use incredibly high-quality ingredients, and the dishes are so well-balanced that they never get boring.I never felt overwhelmed; instead, I enjoyed a delightful experience filled with freshness.By the end, the rice and udon definitely filled me up, making for a truly satisfying dinner.Here’s what was on the menu that day:⭐︎ Hokkaido Funka Bay Hair Crab Somen⭐︎ Stir-fried Water Spinach with Straw⭐︎ Nagasaki Nodoguro (Blackthroat Seaperch) Wood-fired⭐︎ Kombu-cured Ise Lobster with Straw Grilling and Sea Urchin⭐︎ White Sweet Sea Bream Straw Grilled⭐︎ Flap Meat Steamed Rice with Straw Grilling, Whiskey Aroma, Niigata Mochigome⭐︎ Yamanashi Prefecture Hikawa White Peach Granita⭐︎ Mie Prefecture Ise Bay Wild Eel Wood-fired⭐︎ Goto Islands, Nagasaki Prefecture, Kue (Grouper) and Hokkai Tomakomai Hokkigai (Surf Clam)⭐︎ Wood-fired Corn and Zucchini Rice⭐︎ Shigure-ni, Shirasu (Whitebait), and Mentaiko (Spicy Cod Roe)⭐︎ Wood-fired Udon⭐︎ Wasanbon (Japanese Sugar) and Hokkaido Azuki Bean Mizu Yokan (Water Jelly)⭐︎ Blueberry and Yogurt Ice Cream Less

【Course】☆ Hairy Crab Somen☆ Water Spinach☆ Nodoguro (Blackthroat Seaperch) Aburi☆ Kombu-marinated Ise Lobster with Sea Urchin☆ Sweetfish and Taro Stem Soup☆ Flap Meat Rice Steamed☆ White Peach Compote☆ Eel Kabayaki☆ Hokkigai (Surf Clam) and Grouper Hot Pot☆ Corn and Zucchini Clay Pot Rice☆ Mizu Yokan (Water Jelly)☆ Blueberry Yogurt Ice Cream【Total Payment】For 2: JPY 121,000*Includes 4 alcoholic drinks and 4 non-alcoholic drinks【Review】This was my second visit.This renowned Japanese restaurant makes you want to return with each season.The charm of this place lies not just in the dishes themselves, but in the course structure that highlights "aroma" as the star.Using multiple heat sources such as firewood, straw, and charcoal, each dish is completed with a unique fragrance.This approach, which engages not only the sense of taste but also the sense of smell, is quite rare in Japanese cuisine.The most memorable dish this time was the water spinach, which is also a specialty of the restaurant.At first glance, it seems like a very simple dish, but the smoky aroma permeates the hollow stems of the water spinach, releasing a delightful fragrance with each bite.I was amazed by the skill involved in enhancing the natural flavors of the ingredients while calculating the aromas so precisely.Throughout the entire course, the individuality of the firewood, straw, and charcoal is expressed in each dish, keeping the experience engaging until the end.The interior features a calm counter-centered space.It has a lively yet quiet atmosphere, allowing you to enjoy your time with the dishes at a leisurely pace.While it is certainly not inexpensive, the unique experience justifies the cost.Japanese cuisine that leaves a lasting impression not only in taste but also in aroma.For those who love Japanese food, this is a place you should experience at least once.－－－－－－－－－－－－－－－－－－－－Thank you for always reading my reviews.I would greatly appreciate any "likes," "follows," or "saves" of the restaurant.Camera: RICHO GRⅢxInstagram: xxtaimuxx*Feel free to follow me on Instagram as well. Less

Located in Akasaka, Tokyo, the Japanese restaurant "Jigen Do" focuses on the important element of "aroma," which greatly influences the taste of its dishes. By skillfully utilizing multiple heat sources such as firewood, charcoal, and straw, the restaurant offers Japanese cuisine that highlights seasonal ingredients throughout the year.As part of the renowned "Suetomi" group, known for its difficulty in securing reservations, Jigen Do enjoys high popularity similar to its sister restaurants. Currently, reservations are fully booked for the next three years, but I was fortunate enough to secure a spot six months in advance for this visit.The owner, Mr. Iizuka, is a talented chef who honed his skills at prestigious establishments such as "Suzutani" and "Kimoto" in Kagurazaka, as well as "Ao" in Nishiazabu. He pursues a unique style of Japanese cuisine centered around aroma, utilizing his solid techniques and rich sensibilities.The restaurant is about a 5-minute walk from Akasaka Mitsuke Station.Nestled quietly in a mixed-use building, the modest exterior features the name "Jigen Do" subtly illuminated. Without extravagant decorations, the restaurant's demeanor reflects a sincere approach to its cuisine.Inside, there are only eight counter seats in a compact space.The open kitchen in front of you is equipped with multiple heat sources, including firewood, charcoal, and straw, which are used according to the specific ingredients and dishes. The sounds of cooking, rising smoke, and the aromas of grilled ingredients create a sensory experience that allows diners to enjoy the live cooking process, a unique charm of this restaurant.A pleasant scent of burning wood and charcoal wafts through the air, naturally heightening anticipation even before the first dish is served.After a warm greeting from the owner, the course begins. I have marked my favorite dishes with a star.■Omakase Course (JPY 50,000) ・Black Abalone and Noodles★ ・Water Spinach★ ・Hata (Grouper)★ ・First Bonito ・Soup ・Flap Meat★ ・Vinegared Dish ・Soft-Shelled Turtle ・Soft-Shelled Turtle Soup★ ・Takikomi Gohan (Seasoned Rice)★ ・Firewood Udon★ ・Mizu Yokan (Water Jelly) ・Mango Ice Cream●1. Black Abalone and Noodles The course begins with a cold noodle dish featuring luxurious black abalone from Chiba Prefecture. It is paired with a rich abalone liver sauce and a clear jelly. The pleasantly chewy texture of the black abalone harmonizes beautifully with the rich flavor of the liver sauce and the refreshing jelly, making it a vibrant dish that showcases the fresh scent of the ocean and the umami of the abalone.●2. Water Spinach Next is a signature dish of Jigen Do. The water spinach, grilled with straw, releases a rich aroma from the very first bite. The hollow stems of the water spinach allow the smoky fragrance of the straw to infuse, creating a dish that balances a crisp texture with a delightful smokiness. True to its reputation, this dish exemplifies the essence of Jigen Do.●3. Hata This dish features Hata from Hyogo Prefecture, paired with cold-smoked caviar and sea urchin. The firm texture and refined sweetness of the Hata are complemented by the concentrated umami of the caviar and the smokiness from the cold smoking. The rich ocean flavor of the sea urchin adds depth, creating a layered taste experience.●4. First Bonito The first bonito is lightly seared on the skin and served with a yolk soy sauce. The refreshing umami of the first bonito pairs beautifully with the mellow richness of the yolk soy sauce, allowing the quality of the ingredient to shine through in this simple yet delightful dish.●5. Soup This soup combines hamo (pike eel) from Amakusa with junsai (water shield). The elegant broth, enhanced with kombu dashi and yuzu aroma, gently spreads across the palate upon tasting. The delicate umami of the fluffy hamo, the refreshing texture of the junsai, and the bright fragrance of yuzu create a bowl that evokes the essence of summer.●6. Flap Meat This dish features the rare flap meat, grilled while infused with the aroma of whiskey barrel chips. The moist and tender meat is layered with the sweet and rich aroma from the whiskey. While the fat offers a hint of sweetness, it is not heavy, and the smoky flavor from the firewood enhances the meat's umami.●7. Vinegared Dish For a palate cleanser, we have a vinegared dish with hairy crab and mozuku seaweed. The sweetness of the hairy crab and the refreshing acidity of the mozuku create a perfect balance, pleasantly resetting the palate after the preceding dishes.●8. Soft-Shelled Turtle This dish features soft-shelled turtle from Nagasaki, slowly grilled over firewood. The sweet and savory seasoning enhances the smoky flavor from the firewood. The firm texture and rich umami leave a lasting impression, allowing for a robust taste unique to soft-shelled turtle.●9. Soft-Shelled Turtle Soup This soup combines lightly charred Kamo eggplant with broth from shellfish and soft-shelled turtle. The melt-in-your-mouth Kamo eggplant absorbs the broth, creating a harmonious blend of the umami from the shellfish and the deep richness of the soft-shelled turtle. Despite its gentle flavor, this dish has a remarkably rich umami profile.●10. Takikomi Gohan The final rice dish features takikomi gohan with fire-roasted Manganji peppers. The rice is cooked to a moist perfection, with a subtle smokiness from the firewood that enhances the aroma with each bite. Diners can freely choose their accompaniments, with refills available. This time, I enjoyed Shirasu (whitebait) from Shizuoka, simmered rib roast, and mentaiko (spicy cod roe). While all the dishes were of high quality and delicious, the standout was the rice itself, which was best enjoyed simply on its own to appreciate its natural flavor.●11. Firewood Udon To conclude, we have firewood udon. This dish features both the egg yolk and udon infused with the aroma of firewood, a signature of Jigen Do. The chewy udon pairs beautifully with the creaminess of the egg yolk, while the gentle smokiness from the firewood lingers pleasantly. Simple yet memorable, it was a fitting finale.●12. Mizu Yokan For dessert, we have water yokan made with Hokkaido adzuki beans and wasanbon sugar. The refined and gentle sweetness of wasanbon enhances the natural flavor of the adzuki beans. With a smooth texture, it was a perfect dish to enjoy after the meal.●13. Mango Ice Cream Finally, we have ice cream made with mangoes from Miyazaki Prefecture. The rich sweetness and refreshing acidity of the mango fill the mouth, leaving a fittingly delightful aftertaste to conclude the course.Overall, this course was impressive in its structure, skillfully incorporating techniques such as firewood, straw, and smoking while delicately drawing out the inherent flavors of the ingredients. The aromas enhanced rather than overshadowed the dishes, allowing for a high level of satisfaction as each plate offered a unique expression.It was a great meal. Less

This place has something unique that you won't find anywhere else.Once again, I'm captivated by the charm of using firewood.The classic dishes are as delicious as always, and I hope they never change. Meanwhile, the seasonal offerings are fresh and truly inspiring.The magic of firewood is still alive!The Takikomi Gohan (seasoned rice) at Jigen Do is absolutely exquisite.The aroma of the firewood infuses the rice, creating a deep saltiness that sets it apart from other places.Recently, I've felt that the portions are quite large, and I often end up too full, which is a bit disappointing, but I manage to finish it...It's unfortunate that my next reservation keeps getting pushed further away.Next time will be in about six months—patience is key. Less

I managed to snag a cancellation spot! I've always wanted to visit Jigen Do✨This restaurant specializes in Japanese cuisine using firewood and charcoal.The dishes, mainly featuring fish and meat, were infused with a wonderful smoky aroma.Today, I had zucchini and corn rice, accompanied by shirasu (whitebait), mentaiko (spicy cod roe), and gyu shigure (beef simmered in soy sauce). These were particularly exquisite, and I ended up going back for seconds.I’ll be back next year, eagerly waiting for my next visit! Less

I visited Jigen Do for the third time after six months, and it truly remains the number one place for wood-fired cuisine.I've tried other locations in the same chain, but Jigen Do allows you to fully enjoy the aroma of the wood, along with seasonal vegetables, fish, and meat in their courses, consistently exceeding my expectations.The signature dish of water spinach and flap meat is exquisite.Since visiting Jigen Do, I've tried several wood-fired restaurants, but none have matched this one.I've already made my next reservation, so I plan to return in about six months! Less

From the very first dish of stir-fried water spinach, cooked over firewood, I was captivated. The simplicity of the dish allowed the aroma of the wood and the excellent cooking technique to shine through, making me exclaim, "Delicious..." The sashimi was beautifully presented, served on a lotus leaf, adding a summery touch that left a lasting impression. The highlight of the evening was the corn rice, cooked right in front of me. As soon as the lid was lifted, a delightful aroma filled the air, bringing a smile to my face. The sweetness of the corn combined with the woodsy fragrance made it so delicious that I wanted to have multiple servings. Even the udon served at the end was crafted with care, leaving me completely satisfied until the very last bite. It was a wonderful evening, realizing how much the power of firewood can transform the dishes. I look forward to visiting this restaurant again in a different season. Less

I made a reservation a year ago and finally got to visit! ✨Since it had been a while, I was looking forward to seeing what the menu would be like, but I couldn't help but laugh when I saw that it hadn't changed much from a year ago.Nevertheless, each dish was carefully prepared and delicious, leaving me completely satisfied. I ended up asking for seconds on the rice, and the udon, with its delightful aroma of firewood, was so good that I had to get more. The fragrance was impressive, and I enjoyed it all the way to the end without getting bored.The satisfaction that comes from dining at a popular restaurant is undeniable. Although making a reservation can be challenging, I definitely want to come back if I get the chance. Less

I had dinner at "Jigen Do" in Akasaka. What impressed me the most was the rich aroma of wood-fired cooking that was present in every dish. The exquisite cooking technique enhanced the deliciousness of the ingredients, allowing me to enjoy the smoky flavor in each plate. The open kitchen provided a lively atmosphere, as I could watch the wood-fired cooking happening right in front of me, making the waiting time enjoyable as well. With its delightful flavors, enticing aromas, and captivating presentation, this restaurant offered a high level of satisfaction. I would love to visit again in a different season. Less

I had a meal at Jigen Do, located just a short walk from Akasaka Mitsuke Station, with my best friend.Tabelog Rating: 4.14 Tabelog Award 2026 Bronze Selected as one of Tabelog's Top 100 Japanese Restaurants in Tokyo 2025.After a long wait of two and a half years, we finally got a reservation at this highly sought-after restaurant.- Abalone Somen made with black abalone from Bōshū, Chiba. Topped with grated yam, abalone liver sauce, and a dashi jelly. The rich umami of the abalone is incredible! The smooth somen, along with the refreshing dashi jelly and grated yam, was perfect for the muggy weather caused by the double typhoon.- Grilled Water Spinach with Straw. The stems of the water spinach have a hollow center, which absorbs the aroma of the straw during grilling. The crunchy texture of the water spinach combined with the smoky flavor that spreads with each bite is simply irresistible.- Kijihata (a type of sea bass) from Akashi, Hyōgo, and Purple Sea Urchin from Hokkaido. Topped with smoked caviar. The caviar is smoked using cold air, allowing it to absorb the smoky aroma without being cooked. First, enjoy the caviar on its own, then pair it with the kijihata. The caviar had a stronger rare texture than the smoked caviar I usually eat, resulting in a moist finish.- Chiba's Katsura's First Bonito, seared on the skin with wood fire, served with egg yolk soy sauce. The smoky aroma is stronger compared to other places, perfectly complementing the rich egg yolk soy sauce.- A bowl of conger eel from Amakusa, Kumamoto, and water shield from Akita. The dashi is made from 8-year-aged Rishiri kombu and freshly shaved katsuobushi, steeped for two days. The tender conger eel and the umami of the dashi match beautifully.- Steamed Rice with Flap Meat. The rice is made from glutinous rice from Niigata. The flap meat is grilled over charcoal, and finally, crushed whiskey barrels are placed on the charcoal to infuse a smoky aroma. Using whiskey barrels adds a sweet whiskey scent to the dish.- Hairy Crab from Funka Bay, Hokkaido, and Mozuku from Niigata. A refreshing vinegared dish to cleanse the palate.- Grilled Soft-Shelled Turtle from Nagasaki, served with sudachi lime. This dish emphasizes the rich umami of the soft-shelled turtle, making it a perfect match for chilled sake.- Kamo Eggplant from Kyoto and lightly grilled Torigai from Murotsu, Hyōgo. The dashi is made from the soft-shelled turtle. The rare torigai is incredibly delicious, and the kamo eggplant is juicy and sweet.- Rice with Manganji Pepper grilled over wood fire. The rice is flavored with wood in a clay pot. The smoky flavor of the rice is absolutely delightful.For refills, various toppings are added:- Refill 1: with shirasu (whitebait).- Refill 2: with mentaiko (spicy cod roe).- Refill 3: with simmered flap meat finished over wood fire.- Refill 4: with simmered flap meat finished over wood fire (second serving).In total, I had five servings. It was so delicious that I couldn't stop myself from getting refills!- Wood-fired Udon. This is not the udon from Maki. Both the udon and the egg yolk are infused with a wood aroma. First, enjoy the udon alone, then mix in the egg yolk. The wood aroma is abundant, making it easy to slurp down.- Jin Xuan Tea from Taiwan.- Water Yokan made with Hokkaido Azuki beans and wasanbon sugar.- Ice Cream made from Miyazaki Mango. This ice cream is freshly made and has never been frozen, resulting in a smooth texture and fresh mango flavor.It was a great meal! The dishes were structured differently compared to the same series restaurant, Suzu Da-shiki. My best friend seemed very satisfied as well.The aroma of wood-fired cooking lingered in my mouth until the next day. Less

The wood-fired dishes here are addictive in terms of aroma and texture, and the ingredients are carefully selected, making you want to return time and again. On this day, the classic Flap Meat Rice Bowl was absolutely delicious—truly a dish you savor through your nose.The final rice and udon were also smoked, making them irresistible.● Black Abalone Somen● Water Spinach● Kijihata (Japanese rockfish) with Sea Urchin topped with Smoked Caviar● First Bonito with Egg Yolk Soy Sauce● Pike Conger and Junzai in Rishiri Kombu Broth● Flap Meat (Kagoshima) smoked in whiskey barrels with Niigata Mochigome (glutinous rice)● Hairy Crab from Funka Bay with Mozuku from Niigata● Soft-shelled Turtle from Nagasaki● Duck Eggplant and Bird Shell in Soft-shelled Turtle Broth○ Manjanji Pepper Rice○ Soft Roe Udon○ Mentaiko Udon○ Shigure-ni Udon○ Udon● Water Yokan made with Hokkaido Azuki Beans cooked in Wasanbon Sugar● Miyazaki Mango Ice Cream—never frozen. Less

I had the rare opportunity to visit for the first time.Every dish was infused with the aroma of straw and firewood, and I truly enjoyed my experience at Jigen Do.The smoky flavor of the firewood udon, its chewy texture, and the egg yolk for flavor enhancement were all innovative and incredibly delicious! ✨The mango ice cream was also a delightful surprise.୨୧･･･････････････････････････････୨୧Abalone SomenGrilled Water SpinachKijihata with Caviar and Purple Sea UrchinFirst Bonito with Egg Yolk Soy SaucePike Conger with Kombu and Bonito BrothFlap Meat with Sticky RicePalate Cleanser (Hairy Crab and Mozuku Seaweed)Soft-Shelled TurtleTrigai, Kamo Eggplant, and Soft-Shelled Turtle BrothMan-gaji Pepper RiceFirewood UdonHokkaido Azuki Water JellyMango Ice Cream୨୧･･･････････････････････････････୨୧ Less