Trace (トレイス) Tokyo

I had the pleasure of visiting the exclusive, members-only restaurant "Trace," whose address is completely undisclosed.This night was one I had been eagerly anticipating. It’s a special space that you can only enter with a member's introduction, and from the moment you open the door, you are transported into an extraordinary world. The live atmosphere unfolding over the counter, the sophisticated ambiance, and the excitement for the dishes naturally build up.Chef Kawashima elevates seasonal ingredients carefully selected from across the country into a unique course that reflects the essence of the day. Each dish, while maximizing the inherent flavors of the ingredients, is infused with creative ideas and a playful spirit, making it an experience that can only be enjoyed here. I was reminded once again that Trace is not just about novelty; it consistently delivers deliciousness.Not only the food but also the service from the chef and staff was exceptional, contributing to a high level of restaurant quality, including explanations of the dishes and creating a pleasant atmosphere. As the course progressed, surprises and emotions piled up, and I was able to enjoy the entire experience with excitement, especially with the KFP.Every visit brings new discoveries, making it one of the few restaurants that consistently exceeds my expectations.I am already looking forward to what kind of dishes I will encounter next time.It was a great meal! Less

Recently, I've been attending special events one after another, so I thought I would go for the normal course this time. However, I received a targeted announcement from Kawashima-san, which felt like it was meant for me.On this day, the menu included:- Edamame- Salted Foie Gras- Enoki Mushrooms- Mishima Beef- Matsutake Mushrooms- KFP- Sweetfish- Turnip- Matsutake Mushrooms- Eggplant- Mishima Beef- Peach- PuddingFor me, the standout was the turnip. Instead of using the white stem, they made a sauce with the leaves as the star ingredient. It would be delicious over pasta as well. Then there was the eggplant pasta. Normally, dried noodles are used, but this time they made fresh pasta with green eggplant. It’s a dish that doesn’t appear often.The Mishima Beef was from a very rare individual that was 60 months old and had never given birth, and this time I got to try the red wine braised dish made with the tendons of Mishima Beef.Kawashima-san mentioned that since the customers today wouldn’t complain no matter what, he decided to experiment a bit. But I wouldn’t complain at all.I had a great time again this time. I’ll be back!(By the way, I also got some souvenirs from this day.) Less

I finally had the long-awaited opportunity to visit Trace, a completely members-only restaurant with a private address.Located in the Hiroo area, it features a limited space with 6 counter seats and 4 private rooms. Chef Kawashima Hideaki crafts innovative dishes based on the fresh ingredients that arrive each day.Instead of complicating the flavors by adding various elements, the dishes at Trace focus on enhancing the essence of the ingredients, showcasing their richness through simplicity.One dish that left a strong impression from the start was the edamame.Prepared with just water and salt, it was transformed into a soup with the pods included. As I took a bite, the fresh aroma of the edamame burst forth, and the texture was wonderfully smooth and creamy.The classic salted foie gras was also exceptional. Thinly sliced foie gras, marinated only in salt, paired beautifully with bread. The moist, melting texture released a rich aroma, and the acidity of the bread further highlighted the sweetness and depth of the foie gras. The balance was perfect—intense yet not overwhelming.Then came the highly anticipated KFP, fried pigeon. The moment I bit into it, the crispy coating gave way to the juicy meat inside. The flesh was succulent, full of flavor and aroma, and this time, the addition of spices added a lightness to the dish.Not only the food but also the connection with Chef Kawashima and the staff, along with the lively atmosphere of the counter, made for a highly satisfying experience. Less

I travel across the country in search of delicious food, focusing on Tabelog Award-winning restaurants, renowned establishments, and Michelin-starred venues. I use this as a record of the places I've visited, so my comments will be brief. I am grateful for my daily meals. It was a great meal.◆Awards◆Tabelog Silver Award 2026 Tabelog Innovative Cuisine Top 100 2025◆Crowd Level◆Members-only◆Parking◆None◆Duration of Stay◆Approximately 3 hours◆Cuisine◆Dinner Course◆Comments◆This is a members-only restaurant. I am thankful to the person who invited me. The commitment to the ingredients was impressive, and every dish was stunning.Edamame Soup Foie Gras Enoki Cappellini Mushroom Chawanmushi KFP Turnip Ayugai Bisque Risotto Shamo Ramen Beef Ice Cream Pudding I would love to return to this restaurant. If given the chance, I plan to become a member.＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝ • Scores are primarily determined by the taste of the dishes within their respective genres. • Additional points or deductions are made based on cost performance, service, ambiance, and facilities. • For accommodations, roadside stations, golf courses, and similar facilities, I evaluate the entire establishment on a 0.5 scale. For detailed evaluation criteria, please refer to my profile.＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝I appreciate all your "likes," "follows," and "saves" for the restaurant. Thank you for reading until the end. I hope this helps you in choosing a restaurant. Less

A Night Dedicated to the Art of Subtraction in CuisineRather than layering elements on each plate, this restaurant focuses on stripping away the unnecessary to highlight the ingredients themselves. Throughout the course, the chef's philosophy and aesthetic sensibility were clearly conveyed.Starting with an edamame soup, followed by foie gras toast, a dish featuring enoki mushrooms styled like somen noodles, and a mushroom chawanmushi, each dish was astonishingly simple in composition. Black truffle was used sparingly, ensuring that its aroma remained intact with minimal heating, emphasizing the importance of knowing when to stop rather than just adding more.The turnip was used in its entirety, including the leaves, and the sweetfish was served in a clear broth. I was able to request a refill of the sweetfish soup. The risotto made with rice from Kochi Prefecture was finished with just water and salt, intentionally leaving a firm texture in the grains. The chef mentioned that this firmness reflects his personal taste and aesthetic. It’s not just about technique; the chef's own perspective on what constitutes completion is evident in every moment.The shamo chicken made its appearance at the end as chicken ramen. Without any unnecessary toppings, the noodles and broth straightforwardly expressed the umami of the chicken. There was also a playful dish called "KFP," which featured pigeon served in a KFC bucket. The chef reportedly buys a 10-piece bucket from KFC every two weeks and reuses the actual bucket. The cuisine is stoic, yet it doesn’t feel stiff.The Miyazaki Prefecture's Miran beef was paired with almost nothing but salt. The cooking was beautifully executed, and the chef's confidence in the ingredients was evident on the plate.For dessert, there was ice cream and a large pudding cut from a mold. The pudding could also be refilled, and I opted for a second serving. Throughout, the chef maintained a consistent approach of presenting familiar dishes in their best form without relying on complex decorations.This course was not merely about having fewer items or elements; it concealed complex decisions and work in the kitchen, leaving only what was most necessary for the guests. It was a course that conveyed not only flavor but also the chef's philosophy, truly embodying the art of subtraction in cuisine. Less

I visited "Trace" in Hiroo.In a word, it’s one of a kind.While it falls under the innovative category, the dishes are not just quirky; they are a high-quality course filled with the chef's philosophy and attention to detail.Each plate is meticulously designed, considering the combination of ingredients, aromas, temperatures, textures, and lingering flavors, drawing you deeper into its world with every bite.Not only is the presentation beautiful, but the flavors are well-defined, allowing you to truly appreciate the deliciousness rather than just being surprised.What stood out to me was the attention to detail.Every drop of sauce, the layering of aromas, the balance with the dishware, and the timing of the service all seemed to have a purpose.This restaurant effectively expresses the chef's envisioned world through its cuisine.Despite being in a sophisticated space suitable for Hiroo, the dishes possess a strong personality and passion.This balance is truly captivating.Personally, I believe it will definitely make it to Tabelog Gold next year.The level of excellence is that high, making it a memorable restaurant.It’s a place I would want to visit on special occasions, and I highly recommend it to anyone who loves good food.I will definitely return! Less

I finally fulfilled my long-held wish to visit the members-only restaurant, Trace. Every dish is so beautifully presented that it makes you hesitate to eat. Rather than being overly extravagant, the beauty is subtle and serene. The steam and aroma are enchanting. However, once you take a bite, the flavors of the ingredients hit you directly with a bold taste. The dishes strip away the unnecessary and vividly express the most delicious way to enjoy each ingredient. This is true for the signature lettuce salad as well. Instead of eating each leaf separately, it showcases the crispness of the lettuce when stacked together. The corn risotto is made with kernels that the chef painstakingly peeled one by one over several hours, as the outer skin is unnecessary for texture. The result is a risotto that is more about the delightful pop of the kernels than chewiness. As for the sweetfish, it arrives in liquid form, completely transformed. The flavor of the sweetfish permeates every bite with an intense impact. Every dish reflects the chef's unique vision, leaving a quietly powerful impression. I would love to visit again.【Tonight's Menu】Corn SoupA broth made from the cob, seasoned only with salt.Salted Foie GrasFoie gras marinated only in salt, served on bread.Enoki and PastaPigeon Flight ChickenLettuce SaladFried White AsparagusFried at low temperature for 30 minutes.Gifu Sweetfish, Sweetfish BisqueCorn RisottoAll kernels peeled by hand.Tomato PastaThe green sauce is made from leaves.A tomato dish using two types of tomatoes.Yamaguchi Prefecture, Tenderloin RoastDessert Less

I regularly visit Trace, and this review is from June 2026.▪️Pricing▪️Course + Pairing JPY 55,000▪️Course Duration▪️Just under 3 hours▪️Dishes Enjoyed▪️【Pea Soup】★★★★★【Salted Foie Gras】★★★★★【Chilled Enoki Cappellini】★★★★★【KFP】★★★★★【Ibusana Beef Tartare】★★★★★★【White Asparagus】★★★★★【Ayugai Bisque】★★★★★★【Risotto】★★★★★★【Nagoya Cochin Ramen】★★★★★【Ibusana Sirloin and Tendon Stew】★★★★★★【Milk Ice Cream】★★★★【Pudding】★★★★▪️Details Below▪️【Pea Soup】★★★★★ Made with only peas, salt, and water. The soup, blended with the pods, expands before your eyes, with a concentrated aroma that is vibrant and rich, reminiscent of fava beans. The flavor seeps into your palate, fresh and sweet, leaving a lingering, rich aftertaste. A quintessential early summer bite from Trace.【Salted Foie Gras】★★★★★ A classic salted foie gras. This time, the foie gras is incredibly rich, with a delightful bitterness that pairs perfectly with the airy acidity of the bread. Delicious.【Chilled Enoki Cappellini】★★★★★ Enoki mushrooms are vacuum-packed and steamed, then mixed with the steaming liquid, pasta, and enoki, finished with pure sesame oil. The fine bubbles cling to the noodles, creating a smooth texture, while the enoki aroma spreads alluringly. As you bite, the crispness of the enoki releases its umami, saturating your mouth. With a pure, unadulterated flavor, it is rich yet smooth, leaving you sighing in delight.【KFP】★★★★★ Biting into it, the crispy coating feels delightful, and the juicy meat is simply succulent. This time, the pigeon bursts with flavorful juices, light yet aromatic. A summer-inspired KFP. Though a staple, each time it offers a unique experience that leaves a lasting impression.【Ibusana Beef Tartare】★★★★★★ Beautifully colored meat from a 92-month-old breeding cow. The flavor is clean and deep, with no off-putting taste. The meat gently envelops your mouth, reminiscent of the care it received. An exquisite tartare that is simply irresistible.【White Asparagus】★★★★★ Slowly fried at low temperature for 30 minutes. The carefully dehydrated white asparagus releases a powerful sweetness from the tips and a bitterness from the base, enhanced by the oil of the coating, creating a lingering aftertaste. Delicious.【Ayugai Bisque】★★★★★★ Upon tasting, the fragrant skin and fins, along with the beautiful bitterness of the liver, explode in your mouth! It allows you to experience the charm of grilled ayu directly and effortlessly. The long aftertaste continues even after swallowing, leaving a deep impression of ayu.【Risotto】★★★★★★ The aroma wafting from the plate stimulates your appetite. Upon tasting, the fragrance is rich like beans, and the thickness of sweetness and umami draws you back to the plate. A deep deliciousness that makes you sigh.【Nagoya Cochin Ramen】★★★★★ The soup is extracted by blending the whole Nagoya Cochin and straining it. A clear broth without any off-flavors, yet dense in umami and amino acid-like acidity that grips your tongue, conveying its deliciousness. The wheat flavor of the noodles is highlighted, completing the ramen's deliciousness. Refreshing yet robust, it showcases the essence of Nagoya Cochin.【Ibusana Sirloin and Tendon Stew】★★★★★★ The sirloin from the breeding cow used in the tartare. Cooked slowly, with a well-seared exterior. Inside, it is perfectly dehydrated and full of elasticity. The concentrated meat flavor and aroma respond to your chewing, bursting forth in a refined manner. This dish vividly showcases the deliciousness of Ibusana's breeding cow.The tendon stew is made with only wine, tendon, and onions. The beautiful umami of the meat, the fruity aroma and sweetness of the onions, and the richness and acidity of the red wine create a harmonious depth.【Milk Ice Cream】★★★★ Ice cream made with just sugar and milk. Its fresh and light flavor spreads smoothly and melts away. Delicious and not tiring to eat, it is truly perfect for dessert after a meal.【Pudding】★★★★ The smooth bitterness of caramel gives way to the sweet and fragrant egg flavor, with a firm texture that gradually transforms into a softer sensation like a gradient. The magical pudding changes its expression depending on the part you cut.Thank you for reading. If you found this helpful, I would appreciate a "like" and a "follow." I also have an Instagram account. I would be grateful if you could check it out as well. Instagram: gatarou19 URL: https://www.instagram.com/gatarou19 Less

■Visit Date: May 26, 2026 (Tue) 18:00 - 21:15■Reservation: Members Only■Cuisine: Omakase JPY 25,000, tax includedTotal with Pairing: JPY 70,070, tax included1. Pea SoupThis dish showcases the essence of the ingredients, using only salt and water to enhance the natural flavors without any distractions from seasonings. The entire pod is utilized, extracting the clear taste of the peas. The temperature is perfectly balanced, and as you bring your face closer, the fragrant aroma wafts beautifully. The vibrant green soup deepens in flavor with each sip, creating a delightful experience. The first taste is a shocking yet exhilarating encounter, as every element of the pea—the aroma, sweetness, and umami—is fully expressed. The gentle sweetness and powdery texture of the peas, combined with the spring fragrance, create a refined and exquisite flavor that leaves a lasting impression. After finishing, I savored the lingering aftertaste, enjoying a moment of relaxation.2. Salted Foie Gras ToastNext is a classic dish that fully realizes the potential of its ingredients, elevating the foie gras to a sublime state. The chef originally intended for guests to enjoy the foie gras on its own, without any accompaniments. However, due to customer requests, they added toast, which became popular and has remained on the menu. The foie gras, marinated only in salt, is served atop toasted bread. The rich sweetness of the foie gras intoxicates the palate, and the dish is designed to highlight its natural flavors without the interference of strong spices or sweet liqueurs, which are often used to mask the inherent taste of foie gras. Today’s foie gras is marinated in salt, resulting in a dish that allows you to fully enjoy its true flavor. The glossy, three slices of foie gras glisten atop the toast, enticingly inviting you to take a bite. As you sink your teeth into it, the smooth, mild texture surprises you, and the warmth of the dish melts in your mouth, creating a sense of euphoria. The rich aroma and flavor of the foie gras, combined with the sweetness and acidity of the accompanying bread, create a harmonious experience that captivates the senses.3. Elm CappelliniThis dish is visually stunning and captures the palate with its vibrant flavors. The sauce drips beautifully, and each bite reveals a depth of taste that lingers pleasantly. The cappellini is adorned with a frothy elm topping that offers a beautiful sweetness and a wonderfully smooth texture. The pure white color of the elm complements the noodles, enhancing the dish's visual appeal. The sauce, made from the broth of boiled elm with just a touch of olive oil and salt, creates an elegant flavor that is both light and refreshing. The unique texture of the noodles, reminiscent of somen, glides smoothly down the throat, providing a delightful sensation. Each bite is gentle and soothing, showcasing the inherent qualities of the elm, which is surprisingly rich in flavor. 4. Fried PigeonThis signature dish by Chef Kawashima is a staple on the menu, with seasonal variations featuring either pigeon or fugu. The classic KFP (Kawashima Fried Pigeon) is a playful take on KFC, and the chef is known for presenting the cylindrical box of KFP in front of guests, creating a fun photo opportunity. The technique used in this dish is meticulous, with the pigeon breast being fried for just five minutes from a raw state, achieving a medium-rare texture while retaining the juices. This method is efficient and preserves the flavor, showcasing the chef's dedication to quality. The moment you take a bite, the crispy exterior gives way to tender meat, and the flavors burst forth, creating a delightful experience.5. LettuceThis dish is another classic, featuring seasonal vegetables. It may seem simple, but the chef's dedication to the quality of the lettuce is evident. The lettuce is sourced from a local supermarket, presented in its original packaging, and cut into portions. However, upon closer inspection, it is clear that the lettuce is coated with a gelatinous dressing, enhancing its freshness and sweetness. The chef's exploration of the inherent qualities of lettuce has resulted in a dish that elevates this humble vegetable to new heights.6. Fried White AsparagusThe balance of warm and cold dishes is expertly executed. After the fried pigeon, the refreshing sweetness of the fried white asparagus cleanses the palate. The asparagus is fried to perfection, with a crispy exterior that gives way to juicy sweetness upon biting. The flavor is delicate and transforms the perception of white asparagus, showcasing its natural sweetness.7. Clam SoupThis dish captures the pure umami of clams, bringing out their essence in a remarkable way. The large clams are meticulously cleaned, and the broth is made by mixing them with water, resulting in a pristine white soup that captivates the eye. The first sip fills the palate with joy, as the clam flavor shines through without any distractions. This soup is a testament to the power of the ingredient, allowing the natural flavors to take center stage.8. Rice RisottoThis risotto, made with just rice, water, and salt, exemplifies the beauty of Japanese cuisine. Chef Kawashima aims to create a dish that highlights the flavor of the rice itself. The cooking process involves sautéing the rice in oil before adding seafood broth, allowing the flavors to meld together. The result is a fragrant risotto that captures the essence of the rice, delivering a delightful experience with each bite.9. Tomato PastaThis dish aims to extract every flavor from the tomatoes, creating a pasta that is fully infused with tomato essence. The preparation begins with cutting whole tomatoes, which are then blended into a rich sauce. The pasta is tossed in this sauce, creating a harmonious blend of flavors that tantalizes the taste buds.10. Roasted Mikan Beef Tenderloin with Maldon SaltThe main dish features Mikan beef tenderloin, roasted slowly over charcoal for six hours. The result is a beautifully tender piece of meat, with a rich flavor that captivates the senses. The texture is exquisite, and the meat's natural sweetness shines through, creating an unforgettable dining experience.11. Milk Ice CreamA classic dessert that offers a smart sweetness, with a splash of grappa added for a delightful twist.12. PuddingThis has become a recent staple, featuring Chef Kawashima's special pudding. The sweetness of the eggs is elegantly refined, leaving a lasting impression on the palate. Less