Matsukawa (松川) Tokyo

■Visit Date: August 20, 2026 (Thursday) 12:00 PM - 3:00 PM■Reservation: At a regular customer's table■Cuisine: Omakase, Price at Market ValueTotal Bill Including Drinks: JPY 88,800, Tax Included1. Appetizer - Ice Pot Presentation -❶ Red Sea Urchin from Hagi, Yamaguchi ❷ Steamed Abalone with Liver Sauce, Chiba ❸ Sweet Potato Stems ❹ Abalone Jelly This dish, presented in an ice pot, refreshingly sweeps away the summer heat, providing a soothing moment for the palate. The selected ingredients are seasonal specialties, featuring red sea urchin from Karatsu, elegantly welcoming the summer's bounty. The tender texture of the steamed abalone dances on the palate, and the exquisite liver sauce creates a delightful duet that captivates the taste buds. The crunchy texture of the sweet potato stems adds a refreshing touch, while the sweetness lingers, making this dish a truly impressive summer offering.2. Noodle Dish ❶ Steamed Sandfish ❷ Beluga Caviar The arrival of this luxurious steamed sandfish topped with a generous serving of beluga caviar is exhilarating. The presentation is stunning, with the sandfish sitting elegantly in the center of the bowl, crowned by glistening caviar. Taking a bite of the caviar, it bursts with a delicate saltiness that fills the mouth with its refined flavor. The combination of the caviar and the tender sandfish creates a harmonious and exquisite taste experience.3. Sashimi ❶ Sea Bream from Awaji ❷ Red Sea Urchin from Awaji ❸ Ginkgo Nuts ❹ Condiments - Soy Sauce - Sudachi - Salt This luxurious sashimi set is a true indulgence. The sea bream, sourced from the swift currents of Awaji, is incredibly tender, releasing its delicate umami with each bite. The red sea urchin showcases its unique character, inviting the palate into a maze of flavors. The texture of the octopus is delightful, providing a satisfying crunch that enhances the overall experience.4. Soup ❶ Eel from Lake Shinji (two pieces) ❷ Winter Melon ❸ Shredded Green Onion ❹ Ginger Juice The summer soup features eel and winter melon, perfectly balanced with shredded green onion. The natural eel from Lake Shinji is a rare and precious ingredient, showcasing the region's rich culinary heritage. The eel is cooked to perfection, with a tender texture that harmonizes beautifully with the broth, creating a comforting and delightful dish.5. Vinegared Dish ❶ Hairy Crab from Funka Bay ❷ Fresh Wood Ear Mushrooms ❸ Vinegar Jelly on Lotus Leaf This dish is a masterpiece of simplicity, where the flavors and textures intertwine seamlessly. The sweetness of the hairy crab pairs beautifully with the acidity of the jelly, while the crunchy wood ear mushrooms add an exciting contrast. This refreshing dish is a delightful surprise for the palate.6. Tempura ❶ Tiger Fish Tempura ❷ Sweet Corn Tempura, Gold Rush ❸ Bachi Fish Tempura ❹ Grated Daikon with Ponzu The summer ingredients are expertly transformed into light and crispy tempura. The tiger fish, with its firm texture, and the sweet corn, bursting with flavor, create a delightful combination. The bachi fish tempura is a rare treat, showcasing the chef's exceptional culinary skills. The tempura batter is light and crispy, enhancing the natural flavors of the ingredients.7. Grilled Dish ❶ Grilled Sweetfish from Lake Oto ❷ Tade Vinegar Enjoying two sweetfish from Lake Oto is a true delight. The presentation is captivating, with the fish grilled to perfection over charcoal, showcasing its natural beauty. The sweetfish, raised on the clear waters of Lake Oto, is known for its exquisite flavor, free from any unpleasant aftertaste. The grilled fish is crispy on the outside and tender on the inside, providing a delightful contrast in texture.8. Main Dish ❶ Grilled Soft-Shelled Turtle ❷ Fried Burdock ❸ Ground Sansho Pepper The robust flavor of the soft-shelled turtle is enhanced by the rich sauce, creating a delightful combination with the fried burdock. The turtle meat is tender and flavorful, providing a satisfying experience with each bite. The addition of ground sansho pepper adds a spicy kick, elevating the dish to new heights.9. Palate Cleanser ❶ Grilled Fig ❷ Fig Syrup The warmth of the grilled fig is incredibly soothing, and the sweet aroma captivates the senses. Each bite of the juicy fig is a delightful experience, with its natural sweetness shining through. The fig syrup complements the fruit perfectly, creating a harmonious balance of flavors.10. Simmered Dish ❶ Guchi (Japanese Sea Bass) ❷ Sprouted Brown Rice Cake ❸ Myoga ❹ Dashi The grilled guchi is soaked in dashi, enhancing its flavor and depth. The sprouted brown rice cake adds a delightful texture, while the guchi's tender flesh provides a rich and satisfying experience. The combination of flavors creates a beautiful harmony that delights the palate.11. Ice Pot Refreshment ❶ Cold Noodles ❷ Shredded Seaweed ❸ Green Onion ❹ Ginger ❺ Egg Yolk ❻ Sesame This summer specialty from Matsukawa is a refreshing dish that embodies the essence of the season. The cold noodles, elegantly presented in an ice pot, provide a delightful cooling sensation. Each bite is a refreshing experience, enhanced by the flavorful dipping sauce.12. Rice Dish ❶ Matsukawa Set Meal - White Rice - Eel Yukke - Fresh Mentaiko - Soy Sauce Marinated Ikura - Shirasu (Whitebait) - Shredded Seaweed - Red Miso Soup with Fu - Pickles: Winter Melon, Water Eggplant Starting with eel yukke, I enjoyed a colorful rice bowl with all the accompaniments. The perfectly cooked rice is a delight, with each grain shining and fragrant. Topping the rice with ikura and fresh mentaiko creates a beautiful three-color bowl, enhancing the overall experience.13. Dessert - Dainagon Water Yokan - Matcha This concludes a truly exquisite dining experience at Matsukawa, where each dish showcases the beauty of seasonal ingredients and the artistry of Japanese cuisine. Less

I visited Matsukawa to enjoy summer Japanese cuisine.As we approach the end of August, summer is slowly coming to a close, and I noticed a gradual transition from summer to autumn in the dishes.- Abalone, sea urchin- Steamed rice- Sashimi- Soup- Crab, wood ear mushrooms- Corn, bachiko- Sweetfish- Grilled soft-shelled turtle- Fig- Hamo shabu-shabu- Cold noodles- Grilled eel rice- Rice- DessertEach dish was incredibly delicious. The delicate flavors reflect the careful craftsmanship and skill involved. I would love to come back at a different time of year.It was a great meal! Less

The owner, Mr. Tadayoshi Matsukawa, trained at the prestigious restaurant "Shofukuro" in Shiga Prefecture and opened "Matsukawa" in 2011 after working at "Aogusa." We dined in a private room and enjoyed the following dishes:- Steamed abalone with liver sauce and sea urchin- Rice-steamed whiting- Sea bream with sea urchin and junsai- Tender octopus stew- Eel and winter melon soup- Hairy crab with mozuku seaweed jelly- Scorpion fish with corn and bachi-ko- Charcoal-grilled Kamo eggplant- Salt-grilled wild sweetfish (served with yuzu vinegar) x2- Charcoal-grilled soft-shelled turtle- Yuba and pike conger shabu-shabu- Chilled soba noodles served in an ice bowl- Meal: freshly steamed white rice, accompanied by "Matsukawa Set Meal" items (chirimen sansho, homemade karasumi, homemade ikura, etc.)- Dessert: wobbly mizu yokanIt was my first time trying bachi-ko. I had heard it was a high-end delicacy, and it was indeed delicious.Even though we were in a private room, the hospitality was exceptional, with the ability to grill sweetfish and enjoy shabu-shabu right there. The food was not only delicious but also created a comfortable atmosphere, making the time fly by. Less

I visited Matsukawa for summer lunch for the first time since last winter.I enjoyed a variety of seasonal dishes like conger eel, sea bream, and soft-shelled turtle. Despite the hot weather, it was a delicious and enjoyable experience, allowing me to indulge in a luxurious moment. I was also pleased to find that I could have eel in the soup, which was something I had hoped for!I usually sit at the counter, but this time I had a private room for the first time. From the window, I could see beautifully maintained, vibrant moss, creating a serene atmosphere that was quite different from the counter experience.I've already made a reservation to visit again for dinner, and I’m looking forward to it! Less

Located in a serene area behind the American Embassy in Akasaka, Minato, Tokyo, this kaiseki restaurant is notoriously difficult to book. I had never had the chance to visit until now, but I was fortunate to join a meal with a friend who often treats me to great dining experiences. This time, we had a private room for a dinner gathering of eight. In a refined atmosphere, the dishes showcased the wonderful summer ingredients prepared by a top-notch chef. On this day, we enjoyed:- Appetizer: Karatsu Red Sea Urchin, Abalone with its liver, White Sweet Potato- Steamed Kiss Fish with Glutinous Rice and Caviar- Sashimi: Sea Bream and Awaji Island Sea Urchin, Octopus- Soup with Unagi (Eel) from Lake Shinji and Winter Melon- Hairy Crab from Funka Bay with Fresh Wood Ear Mushrooms and Jelly- Tempura: Corn, Scad, Fish Roe- Grilled Sweetfish- Grilled Eggplant- Grilled Soft-shelled Turtle with Fried Burdock- Grilled Guchi Fish with Sprouted Brown Rice Cake in Broth- Handmade Cold Noodles with Bamboo Leaves, Fried Shredded Nori and Myoga- Small Rice Bowl with Beef and Eel- White Rice, Hamo (Pike Eel) Yukke, Soy Sauce Pickled Ikura (Salmon Roe), Fresh Karasumi (Dried Mullet Roe), Seaweed, Dried Baby Sardines- Mizu Yokan (Water Jelly)- Matcha (Green Tea)Everything was delicious. For someone of my age, the portions felt a bit too much. However, having a variety of dishes to enjoy is always welcome. The grilled sweetfish, which beautifully represents the season, was cooked perfectly, allowing me to enjoy it from head to tail. The cold noodles made with bamboo leaves served in an ice bowl were also outstanding. Though they seemed simple, they were meticulously crafted. The tempura of Bachi-ko (a type of fish) was a delightful surprise. It was my first experience with it, and its deliciousness was addictive. While it’s a matter of personal preference, I can understand why some consider this place to be among the best in Japan. However, I personally prefer something a bit simpler. I felt that the dishes lacked a playful spirit and left an impression of being just safely put together. Although we dined in a private room, the head chef never showed his face, and I didn’t get to see him at all. I suppose that’s just how this restaurant operates. Despite feeling a slight difference in direction, I had a very good experience. Thank you for the wonderful meal! Less

I had always wanted to visit this renowned restaurant, and it exceeded my expectations with an incredible meal. Each dish was crafted with great care, showcasing delicate flavors that truly highlighted the ingredients. The seasonal composition kept me engaged until the very end. The restaurant had a calm atmosphere, and the service was warm and attentive, making for a comfortable dining experience. I would highly recommend this place for special occasions or meals with loved ones. I look forward to returning in a different season. It was a great meal! Less

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10.焚き合わせ

❶ぐじ
❷発芽玄米餅
❸茗荷
❹お出汁

こんがりと焼けたぐじにお出汁を浸させて
出汁のうま味がぐじを染めており味わいに
深みを持たせている。
そしてぐじのお供に発芽玄米餅がもっちり
お付き合い頂き食感と舌触りを快適に導く。
ぐじはその嫋やかな身質をゆらゆら揺らし
咀嚼時の肉感を豊かに艶やかなものとして
食感に快感を与えている。
さらに皮目に潜むゼラチンからトロ〜リと
ぐじらしい旨みが舌に直接訪れつつ身質と
皮の妙味が絡み合い実に麗しい味わいとの
交差に舌が戯れて美味いが脳裏を連打する。
そして
お出汁のうま味の滋味深い静寂さの中に
ぐじの逞しい身から躍動感が芽生え始め
浮き上がる麗しい味わいに舌が陶酔して
口福感を満喫させて頂きました。

11.お口直し〜氷釜〜

❶冷麦
❷揉み海苔
❸葱
❹生姜
❺卵黄
❻胡麻

松川料理の夏の風物詩とも言える名品
夏には定番と言っていい涼風靡く作品
氷釜のポケットの中に涼しげに佇んで
静かに落ち着きを見せて緑色に染まる
冷麦が氷釜の真ん中に鎮座しています。
冷麦の天には茗荷の揚げ物が細やかに
添えられて風情が感じられる涼風感が
見て取れます。

一口ツルツル〜ッと啜って見ましたら
実に口内を爽やかかつ清らかな涼感で
冷麦が駆け抜けて参ります。
日本蕎麦の蕎麦つゆみたいにお出汁が
良く効いている蕎麦つゆに浸されてて
冷麦一本一本にお汁が程良く馴染んで
甘味とうま味が交差する中での冷麦を
啜る快感に触れ合い誠に嬉しさが募る
暑気払いの一品となっておりました。

12.お食事

・白ご飯
・鱧ユッケ
・生唐墨
・醤油漬けイクラ
・縮緬雑魚
・もみ海苔
・赤出汁:お麩
・香の物:冬瓜 水茄子

鱧のユッケから始まりお供を全部のせして
四色丼にて楽しませていただきました。

ホクホク炊き上がった艶々ご飯の一粒一粒が
綺麗に立ち上がり丹精込めた白米の凛々しい
米粒の姿には実に惚れ惚れしてしまうほどで
立ち上がる湯気ですら甘い匂ひが漂いまくり
お茶碗に盛られた艶々白ご飯を食べる前から
何かワクワクして来るし食欲が俄然湧きます。

先ずはお箸でピカピカに輝いている米粒のみ
お口にパクッと含んで元気な粒感を頂きます。
んん〜、旨ぁい！絶品白ご飯だわ。ご飯への
咀嚼が俄然進む進むでどんどん食べちゃうわ
ガツガツ喰らうわであっという間にご飯だけ
一膳目は無くなっち舞いましたね。
二膳目は少し軽めに装ってもらいお供として
控えてます3種の神器とも思えます小鉢達の
中のご用意に手を付けて真っ白いご飯の上に
イクラと生唐墨をトッピングしてから海苔を
パラパラと散らし美しい3色丼が見事に完成。
この3色丼の美観に見惚れながら自画自賛し
咀嚼を重ねる度にしっくり米粒が折り重なり
しっとりと舌にイクラの甘味が絡み生唐墨の
珍味も程良く混じり合い更にお海苔の風味が
ソッと寄り添ってくれる美味しさは格別です。

特にお海苔は炙り立てにてパリパリ感が
とても気持ち良くて白ご飯と相性良くて
咀嚼がどんどん進んじゃいましたね。
そして
イクラの鮮度の高さに唸って仕舞います。
薄皮など微塵も感じられずプチンと弾け
ご飯にストレートに寄り添いご飯粒達と
甘ぁ〜く手を繋いで来て自然に蕩けます。
イクラの中から旨味エキスが飛び散って
耽美な甘味がトロ〜ンと零れちゃいます。
新鮮その物のイクラは卵黄の様な甘味で
ご飯に纏わりついて来て舌を翻弄しつつ
白ご飯をどんどんイクラ色に染めて行き
ご飯の美味しさが途轍もなく膨らみます。
至福のイクラTKGご飯となり舌は興奮が
舞い上がり我を忘れてイクラご飯を堪能。

お供達の味覚がご飯に寄り添う口福紀行
雅な松川定食の醍醐味を堪能させて頂き
感謝感動に浸り切り大満足の食事でした。

13.甘味

・大納言の水羊羹
・お薄

#赤坂グルメ
#赤坂gourmet
#赤坂会席
#松川
#松川忠由

■訪問日:2026.8.20（木）12時〜15時

■ご予約:ご常連様のお席にて

■お料理:お任せ¥時価
お飲み物含むお会計¥88,800税込 Less

I went to Matsukawa with my dad.Matsukawa is my favorite restaurant that offers seasonal dishes, and it operates by referral only.We started with a dish featuring the rich sweetness of Amakusa's red sea urchin and the strong ocean scent of Bōshū's black abalone, topped with green yuzu.The sweetness of the red sea urchin paired beautifully with the umami of the abalone, enhanced by the refreshing flavor of the green yuzu, making it a perfect summer dish.Next was the steamed rice with sandfish and Beluga caviar from the North Caspian Sea. The sandfish was plump and rich in flavor, perfectly balanced with the moderate saltiness of the caviar.The soup with tori-gai (bird shell) and winter melon was delightful. The thick and sweet tori-gai from Miyazu, Kyoto, paired excellently with the winter melon soaked in dashi, making it incredibly delicious.We also enjoyed tender simmered octopus from Akashi, and the fine, mild sweetness of the hairy crab from Funka Bay, along with Noto's rock mozuku.The dish of hamo (pike eel) from Awaji and corn tempura showcased a variety of seasonal ingredients.We had a comparison of ayu (sweetfish) from the Maase River and the Azumigawa River. The ayu, grilled slowly over charcoal, had a wonderful balance of aroma, rich umami, and a hint of bitterness, making both versions delicious.The shabu-shabu with hamo and yuba (tofu skin) from Awaji was impressively tender and had a refined, light flavor.The grilled Kamo eggplant from Kamigamo, Kyoto, was perfectly in season, with a melting texture that highlighted the natural sweetness of the eggplant, making it a dish that truly captured the essence of the season.The chilled soba served in an ice bowl was visually refreshing, and its smooth texture was delightful.For the finale, we had freshly cooked white rice.Accompaniments included grilled eel from Lake Shinji, hamo yukke, soy sauce marinated ikura (salmon roe), fresh karasumi (dried mullet roe), grilled nori, and chirimen sansho (dried young sardines with pepper).I piled on my favorite soy sauce marinated ikura and went for a second helping.I was full after enjoying the sweet water yokan (jelly).It was a wonderful meal.Today at Matsukawa, I enjoyed many dishes that made me feel the essence of summer through seasonal ingredients.Everything was incredibly delicious.Thank you for the meal. Less

Matsukawa
2025.04 lunch
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白魚とフキ天ぷらのひや蕎麦
Shirauo and fuki tempura cold soba

炊き立てご飯
いくら、生唐墨、海苔、ちりめん山椒
松川丼
Freshly cooked white rice
Ikura, raw karasumi, nori, chirimenzansho
Matsukawa donburi

水羊羹
Mizu yokan
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I could scarcely believe it was my very first spring at「Matsukawa」. The menu paid elegant homage to the fleeting, ethereal crown jewel of the season — Hanasansho. To capture and savor such a rare, transient moment felt like pure fortune
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#vinfox_matsukawa #松川 #kaiseki #懐石料理 #予約困難 Less

Matsukawa
2025.04 lunch
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近江牛フィレの炭焼き
花山椒・徳谷トマト
Charcoal-grilled Omi beef fillet
Hanasansho, Tokutani tomato

近江牛と白子筍と花山椒のしゃぶしゃぶ
Obi beef, shirako bamboo shoot and hanasansho shabushabu

鮑と新ワカメのしゃぶしゃぶ
Awabi and fresh wakame shabushabu
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I could scarcely believe it was my very first spring at「Matsukawa」. The menu paid elegant homage to the fleeting, ethereal crown jewel of the season — Hanasansho. To capture and savor such a rare, transient moment felt like pure fortune
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#vinfox_matsukawa #松川 #kaiseki #懐石料理 #予約困難 Less

Matsukawa
2025.04 lunch
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京都塚原の白子筍と蛤に蕗の炊き合わせ
木の芽
Simmered dish of white bamboo shoots from Tsukahara, Kyoto and clams with butterbur
Garnish with kinome

京都塚原の白子筍の焼き筍
Grilled white bamboo shoots from Tsukahara, Kyoto

帆立の真薯碗・キクラゲ・バチコ
Scallop shinjo owan, wood ear mushroom, bachiko
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I could scarcely believe it was my very first spring at「Matsukawa」. The menu paid elegant homage to the fleeting, ethereal crown jewel of the season — Hanasansho. To capture and savor such a rare, transient moment felt like pure fortune
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#vinfox_matsukawa #松川 #kaiseki #懐石料理 #予約困難 Less

Matsukawa
2025.04 lunch
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桜茶
Sakura tea

ワタリガニの飯蒸し
ベルーガキャビア
Steamed sticky rice with watari-gani
Beluga caviar

炙りミル貝、鮑と蕗の薹の天ぷら
Slightly grilled mirugai, tempura of awabi and fukinoto

お造り
淡路島の鯛・鯛の白子醤油
青森県産『大千』ムラサキウニ
コシアブラ
Sashimi
Awaji tai, tai shirako soy sauce
Aomori Daisen Murasaki-uni
Koshiabura
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I could scarcely believe it was my very first spring at「Matsukawa」. The menu paid elegant homage to the fleeting, ethereal crown jewel of the season — Hanasansho. To capture and savor such a rare, transient moment felt like pure fortune
.
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#vinfox_matsukawa #松川 #kaiseki #懐石料理 #予約困難 Less

Located a 10-minute walk from Akasaka Mitsuke Station on the Tokyo Metro Namboku Line, Matsukawa is a restaurant I had the pleasure of visiting for the first time, thanks to a dear friend who invited me to their exclusive platinum seating. Thank you very much.Established in 2011 and operated by Matsukawa Co., Ltd. (founded in 2020, CEO: Tadayoshi Matsukawa, headquartered in Minami-ku, Tokyo), Chef Matsukawa previously worked at "Shofukuro" in Shiga and "Aosakan" in Hiroo before going independent.The exterior is a low-rise building with light ivory fireproof tiles, located next to the American Embassy, featuring glass-walled private rooms and wooden doors, presenting a simple yet elegant appearance.This time, I was shown to a private room where I could relax and enjoy my meal.The interior boasts a wooden ceiling, light ochre clay walls, and pale gray tiled floors, creating a space with a traditional Japanese ambiance.The seating arrangement includes 6 counter seats, 4 tatami seats, and two private rooms accommodating 4 and 8 guests, totaling 22 seats.I opted for the Omakase course (JPY 82,500, tax included) along with drinks, bringing my total to JPY 85,200.I felt that this type of cuisine reveals its true essence only when visited throughout the changing seasons.Especially on this day, with a direct hit from a typhoon, I sensed that the freshness of the sea urchin and other ingredients might not have been at their best. Perhaps that was just my perception. After all, each dining experience is unique, and I want to focus on the dishes served that day in my review.That said, given the price point, my expectations were incredibly high, and it’s natural for a connoisseur to seek unparalleled deliciousness without any flaws.Nevertheless, I was able to savor the remarkable skills of the chef.I have included explanations with the photos.It was a great meal.Dishes:1. Steamed black abalone & purple sea urchin & taro stem, served with a jellied broth and black abalone liver sauce.2. Grilled skin-on white fish steamed with rice, topped with beluga caviar.3. Amate flounder (official name: Mako-karei).4. Red sea urchin.5. Water shield.6. Tiger fish with plum paste, Kamo eggplant, served with a broth made from Rishiri kombu and bonito flakes.7. Charcoal-grilled Bachi clam.8. Corn tempura.9. Pike eel.10. Charcoal-grilled tsubugai (turban shell).11. Two charcoal-grilled sweetfish, served with wasabi vinegar.12. Charcoal-grilled Kamo eggplant.13. Eel with tempura of new burdock and young sansho leaves, served with powdered sansho.14. Flounder and yuba (tofu skin) in Rishiri kombu and bonito broth.15. Hand-made soba served in an ice bowl with mozuku (seaweed) and quail egg.16. White rice.17. Fresh karasumi (salted mullet roe).18. Soy sauce marinated salmon roe.19. Shredded nori seaweed.20. Shichimi sansho (pepper).21. Red miso soup with water shield.22. Pickles.23. Mizu yokan (sweet red bean jelly).24. Ripe mango.25. Jelly with watermelon. Less

I was invited by an acquaintance to finally visit Matsukawa, a renowned restaurant that every Japanese cuisine lover should experience at least once. The dishes showcase the finest ingredients, beautifully presented in stylish tableware, creating excitement even before the first bite. The shabu-shabu with conger eel and yuba was delicious, enjoyed just as the eel began to curl. The rice, highly praised by everyone, was accompanied by marinated salmon roe, fresh karasumi, chirimen sansho, and nori. It was shockingly delicious. The smooth texture and consistency of the mizu-yokan (water jelly) were fascinating—how does it hold its shape? It paired perfectly with matcha and was absolutely delightful. It was a blissful experience. Less

This renowned restaurant has maintained its GOLD status since the start of the Tabelog Awards.I believe it is undoubtedly one of the top Japanese restaurants in Japan, thanks to its atmosphere, service, hospitality, and the thoughtfully crafted dishes that offer simple yet profound flavors.It truly embodies the essence of traditional Japanese cuisine.I love the private rooms; they provide a comfortable space to relax.The food was delicious.It was a great meal.-----------------------------Thank you very much for reading until the end.I am incredibly grateful for all your "follows," "likes," and "saving the restaurant." I look forward to your continued support.--------------------------- Less

Cold Brew Gyokuro Tea Steamed Black Abalone, Red Sea Urchin from Yamaguchi, Sweet Potato Stems, Dashi Jelly, Black Abalone Liver Sauce Grilled White Sea Bream with Crispy Skin, Steamed with Beluga Caviar Sashimi of Sea Bream and Red Sea Urchin, Water Shield, Salt and Sudachi, Soy Sauce Eel from Lake Shinji and Winter Melon Soup, White Leeks Hairy Crab with Tosa Vinegar Jelly, Lotus Leaf Grilled Hamo (Pike Eel) with Charred Skin, Seared Bachi (Yellowtail), Corn Tempura, Grated Daikon with Ponzu Grilled Sweetfish x2 with Wasabi Vinegar Grilled Soft-shelled Turtle, Tempura of New Burdock, Ground Sichuan Pepper Simmered Kuji Fish with Rice Cake, Myoga Grilled Kamo Eggplant with Salt Cold Soba Noodles in Ice Pot, Fried Yuba, Myoga Rice, Fresh Karasumi (Dried Mullet Roe), Soy Sauce Pickled Ikura (Salmon Roe), Chirimen Jako (Dried Young Sardines), Grilled Eel with Ground Sichuan Pepper, Nori (Seaweed), Pickles, and Red Miso Soup with Fried Tofu Mizu Yokan (Water Jelly) Matcha Ripe Mango and Watermelon Jelly Less

This restaurant truly embodies the essence of Japanese cuisine, capturing the moment when spring ingredients shine at their best. I was immediately drawn in by the first dish, a rice-steamed Aomori Prefecture spiny crab. The chewy glutinous rice combined with the sweetness of the crab and the saltiness of the caviar created a plate that heralded the arrival of spring.Next, the preparations of the hon-mirugai (Japanese clam) and black abalone showcased the ingredients' strength, with impressive cooking techniques that highlighted their textures and rich flavors.One standout was the grilled bamboo shoot from Tsukahara, Kyoto. The presentation of peeling the skin after grilling it over charcoal was remarkable, and the bamboo shoot itself was astonishingly juicy. Its crisp, light texture and dense sweetness made it a truly exceptional experience that is hard to find elsewhere.The Sanriku black abalone shabu-shabu was delightful, with the umami of the abalone melding into the kombu broth, enhanced further by the addition of wakame. The final shabu-shabu of Sendai beef and bamboo shoot featured a refined fat from the beef and a tingling sensation from the flower pepper, leaving no room for disappointment until the very end.To conclude, the rice dish was a luxurious bowl combining soy-marinated salmon roe, fresh karasumi (dried mullet roe), seaweed, and chirimen sansho (dried young sardines with Japanese pepper). The sweetness of the white rice stood out, making it so delicious that I found myself wanting a second helping. The strong broth of the clam red miso soup and the delicate sweetness were perfectly executed, making this a one-of-a-kind Japanese restaurant that delights the senses with the seasons. Less

20260527 Roppongi MatsukawaFirst visit: JPY 83,200I finally had the chance to visit Matsukawa, which I had been looking forward to. Since we were in a private room, I was able to take some photos. I had heard that the portions were quite large, but they weren't as overwhelming as I expected. I enjoyed every dish until the end.I particularly liked the new burdock and soft-shelled turtle.At the end, I received some dried baby sardines as a souvenir.Abalone with sea urchin and liver sauceSteamed rice with hairy crabKamo eggplantSea bream from Awaji and red clam from YuriageGrilled conger eel with corn and fish roeSweetfish from Lake BiwaNew burdock and soft-shelled turtleTokutani tomatoes and water shieldShabu-shabu with conger eel and yuba, conger eel bone brothHandmade soba, mozuku seaweed, eggIkura marinated in soy sauce, fresh karasumi, dried baby sardines, seaweedRice, miso soup, picklesMizu yokan, matchaMiyazaki mangoKumamoto watermelon jelly Less

Steamed Abalone with Sea Urchin Steamed Rice with Spiky Crab and Caviar Sea Bream from Awaji and Akagai from Yuriage Tiger Fish and Eggplant Soup Grilled Hamo with Bachi Ko and Fried Corn Charcoal-Grilled Kamo Eggplant Young Sweetfish with Tade Vinegar New Burdock Root and Eel Tokutani Tomato and Pure Vegetables Sweetfish and Mochi in a Soup Cold Soba Noodles with Mozuku Seaweed and Quail Egg in an Ice Bowl Soy Sauce Marinated Ikura, Fresh Karasumi, Dried Fish, and Seaweed Rice, Pickles, and Miso Soup Mizu Yokan and Usucha (thin tea) Less

I had the pleasure of visiting for the first time thanks to a kind invitation. From start to finish, it was absolutely fantastic! I definitely want to come back!◆ Sea Urchin, Chopped Okra, Black Abalone, Dashi Jelly, Liver Sauce ◆ Aomori Spiny Crab, Caviar ◆ Yura Red Clam, Awaji Sea Bream, Soft Roe with Ponzu ◆ Brown Rice Mochi Soup ◆ Pike Conger, Corn, Bachi Ko ◆ Tori Clam ◆ Ayu from Lake Biwa, Tade Vinegar ◆ Eel from Lake Shinji, Burdock ◆ Water Shield, Tomato ◆ Turban Shell, Wakame ◆ Cold Soba in Ice Bowl ◆ Super Matsukawa Set Meal! ◆ Mizu Yokan ◆ Miyazaki Mango ◆ Watermelon Jelly ◆ Matcha Less

I had the pleasure of visiting Matsukawa again after a long time.Watching the beautiful work of Chef Matsukawa from across the counter was truly inspiring.His sincere demeanor and meticulous attention to detail made every moment of his work simply beautiful.Warm, fluffy oshibori (hand towels) were served, possibly the most delightful oshibori in Japan.The first dish featured abalone from the Outer Bōsō Peninsula, sea urchin, and leafy vegetables with a refreshing jelly.The sea urchin was from Kyushu (if I remember correctly).On a hot and humid day, the tenderly cooked abalone paired with the refreshing jelly and the sweetness of the red sea urchin was delightful.The second dish was steamed rice with Aomori's spiny crab.I didn’t ask about the saltiness percentage, but the use of caviar was exquisite.The sweetness of the crab and the subtle richness of the inner roe, combined with the perfectly cooked rice, made this dish truly exceptional.It was a culinary masterpiece, a harmonious blend of flavors that felt like a complete entity.Each flavor molecule seemed to connect, reminiscent of a chemical structure diagram.It was a cosmic deliciousness.I felt as if this dish could be patented as a perfect creation in this world.I know it sounds a bit nonsensical, but I was overwhelmed by its profound umami and depth of flavor.As I watched Chef Matsukawa and contemplated the perfection of the dish, I realized we were still in the early stages of the course.Yes, I know it sounds a bit premature to say this, but I couldn’t help but feel that it might sound cliché.Tears began to well up in my eyes from the sheer emotion.I’ve felt moved by food before, but this was the first time I actually cried.Something suddenly welled up inside me; I was truly touched.My soul trembled.This was a dish that truly captured my heart.I apologize for getting carried away.Let’s refocus.The third dish featured flounder from Awaji Island, red clam from Yuriage, and bird clam.Each sashimi was, of course, outstanding.I savored each piece of flounder slowly.It was blissful; this is what it means to truly savor a meal.Since I was alone that day, I was completely focused on the dishes in front of me. It was pure happiness.The fourth dish was a lightly boiled tiger pufferfish, dusted with flour, revealing a gelatinous yellow substance inside.This was the skin of the tiger pufferfish.Growing up in Fukuoka, I often ate this fish during the summer, and I’ve always preferred it over fugu.This was the first time I had it served with the yellow skin wrapped around the flesh.The aroma of the brown rice cake on top and the subtle broth were perfectly balanced, and as the course progressed, I realized that the mild saltiness of this dish was essential.While it was a fish dish, the aftertaste was enveloped in the nuttiness of the brown rice cake, making it a wonderful dish with a delightful texture.The fifth dish featured conger eel and incredibly sweet fried corn from Okinawa, along with bachi-ko (a type of fish).I was amazed by this combination.The sweetness of the corn was used so effectively, and the bachi-ko added a gentle yet impactful punch to the conger eel dish, keeping it exciting.I understood why such sweet corn was included at this point in the meal.The pairing of fish and sweetness was exquisite.I was ringing bells in my heart, continuously marveling at this overwhelming course.The sixth dish featured young sweetfish from Lake Biwa.The bitterness and texture were perfect.Here, I was enveloped in a mature bitterness that awakened my taste buds.It was delicious, truly delicious.I considered having some sake multiple times, but since I was alone today, I decided to focus solely on the food and opted for a JPY 2500 sparkling tea from Shizuoka (which I highly recommend!).The seventh dish was eel from Lake Shinji.The contrast between the fluffy flesh and the crispy skin was astonishing.The grilling was superb.The choice of sweet vegetables paired with the fish was impressive, showing how ingredients can be combined so beautifully.The eighth dish was another monstrous creation: a giant turban shell from the same Outer Bōsō Peninsula!And the wonderful, wonderful wakame seaweed.The turban shell was cooked in a rich broth, which was generously poured into its shell, allowing us to enjoy everything together.It was delicious to the point of madness.I savored it deeply.I grew up eating turban shell grilled over charcoal during summer vacations in Genkai-nada, so I love it.But I had never seen such a large turban shell before.And I had never tasted such an elegantly prepared turban shell dish.I couldn’t ask where the wakame was from, but it was delicious.I’m reminiscing about that exquisite soup now, longing for it.The ninth dish was soba, followed by the tenth dish featuring meat and flower pepper.I thought this might be the last of the flower pepper, so I gratefully enjoyed it.Finally, we had rice, a junsai (water shield) soup, and a dessert of mizu yokan (sweet jelly).It was a truly wonderful course that moved me to tears.Thank you very much. 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Matsukawa is one of Tokyo’s most discreet and revered kaiseki restaurants: small, invitation-only, almost hidden, and built around the quiet intensity of the counter. Chef Tadayoshi Matsukawa is known for classical technique, exceptional ingredients, and dishes that appear simple but carry remarkable depth and precision. The restaurant is often described as one of the pinnacles of kaiseki in Tokyo, with extremely difficult reservations and a reputation far beyond its modest exterior.  It is not a place of showmanship, but of concentration, seasonality, and restraint — the essence of Japanese haute cuisine.

This was an excellent meal, certainly one of the best kaiseki experiences in Tokyo, and perhaps in Japan. The flow of dishes was deeply seasonal and beautifully judged: crab, delicate sashimi, clear soup, grilled ayu, carefully prepared vegetables, rich shellfish, rice with small fish, and a succession of quiet, precise plates that showed both luxury and restraint.  What made the evening even more memorable was watching the Taisho work tirelessly at the counter. After service, he wiped the trays, washed and dried the glasses himself, and continued speaking warmly with guests finishing their drinks. True humbleness. True craftsmanship. Less