Kawamura (かわむら) Tokyo

I revisited the renowned steakhouse, Kawamura. It's a dream restaurant that every steak lover should visit at least once.During my last visit, I had to avoid raw dishes due to my pregnancy, so I sadly passed on the signature dish: "a plate featuring a 20-year-old abalone paired with the finest Beluga caviar." This time, I finally got to enjoy this long-awaited specialty. The rich umami of the abalone, nurtured over many years, harmonized beautifully with the elegant saltiness of the Beluga caviar, making me truly understand why this dish is synonymous with Kawamura.As for the main steak, it was cooked to perfection, leaving me speechless. The surface was subtly aromatic, while the inside was astonishingly moist, maximizing the natural flavors of the meat. Its simplicity highlighted the chef's skill, and each bite brought me pure happiness.Having finally tasted the dish I longed for during my previous visit, I was reminded once again of this restaurant's excellence. It's a place I definitely want to visit again and cherish. Less

Kawamura in Ginza.I’ve lost count of how many times I’ve been here—definitely over ten. Yet, every time I open that door, I feel a slight thrill.I go for the omakase, focusing on steak.It always starts with the assorted seafood appetizers. The abalone on this day was perfect as always, with its chewy texture and fresh scent of the ocean. No matter how many times I eat it, that first dish always makes me think, "I’m glad I came today."Then comes the consomme soup. Half the reason I keep coming back might be for this. The clear broth is packed with umami, and the comforting sensation it brings is always the same, no matter how many times I drink it.And then, the steak.Watching the chef grill it right in front of me is a moment I never tire of. The cooking is finely adjusted to match the condition of the meat that day. Even with the same "omakase," it presents a slightly different character each time.One bite, and it’s perfect again today. The savory crust on the outside, the perfect doneness inside, and the sweetness of the fat. This consistency is what makes this restaurant truly remarkable. How many places can say they’ve delivered excellence every single time over ten visits?I finish with garlic rice, taking the lingering flavors home with me.I’ll be back. This is the kind of place that holds a special place in my heart. Less

In May, I visited Kawamura. We ordered a la carte, except for the beef tongue stew which we had requested in advance.【Visit Date】★May XX, 2026, 20:30-22:30 【Reservation】★Yes 【Number of People】★2 【Order Type】★A la carte (beef tongue stew requested in advance) 【Food / Drinks】★Seafood Appetizer Assortment (half) ★Beef Tartare Style ★Garlic Toast ★Consommé Soup (half) ★Salad ★Onion Rings ★Beef Tongue Stew ★Filet Steak ★Lobster Curry ★Dessert Assortment (Drinks) ★Glass of Champagne ★Glass of Red Wine 【Bill】★A secret (paid by card) Less

Kawamura in Ginza.As usual, I started with a glass of champagne and an assorted platter of appetizers. The Chiba abalone, rich and chewy thanks to its diet of Amakusa, offers a unique flavor. The large flatfish, which is rare for this season, was firm and sweet. It was so delicious that I ended up having two glasses just from the appetizers.While learning how to grill Wagyu over charcoal, I enjoyed steak and beef cutlet. The golden consomme soup was deeply flavorful, and for the finale, I had the lobster curry. During a fun conversation about this curry, Mr. Kawamura mentioned, "I excel at making Americane sauce!" He said, "Feel free to ask anytime." As a seafood lover, I definitely want to try it. I’m not sure if I could choose between my favorite fish and Americane sauce, especially with lobster.The staff meal of liver and garlic chives is also said to be incredibly delicious.I hope to try that someday too. Less