Kappou Muroi (Nishiazabu) Tokyo

【2026 Bronze】【2025 Top 100 Restaurants】【2026 Michelin ⭐︎】I made a reservation through Tabelog to visit Kappo Muroi, a Japanese restaurant run by Chef Go Muroi, who trained at places like Ryugin and Yamazaki. However, I could only book a table for one at 20:30, which meant I had to catch the last train after my visit to "Kappo Muroi" on April 16. It’s about a 7-8 minute walk from the Nishi-Azabu bus stop on the Toei Bus 01 line, but there are no buses back.Since June 2023, this restaurant has been located a bit further along from the Nishi-Azabu intersection towards Nogizaka. When I arrived, I found it next to "la cave de Noa"; I wish I had spent some time there first. I struggled to figure out my return route. Maybe I could take the Chiyoda Line from Nogizaka? The restaurant features an 8-seat straight counter made of white wood.■ Omakase Course JPY 44,000 + Drinks; JPY 55,050◆ Daily Specials◇ First dashi made from bonito, new lotus root mochi with sauce ◯◇ Stewed soft-shelled turtle jelly, two types of sea urchin, eggplant, scallops, shiso flowers ◯◇ Boiled hairy crab, new ginkgo nuts ◎◆ Aramasa - Earth◇ First dashi made from bonito, black abalone, liver tofu, okra ◎◇ Grilled eel with corn, vinegared tomatoes, wasabi leaves, ankimo (monkfish liver) ○◆ Abe Akada◇ Moromiyaki (Japanese vegetable) with squid somen, clam dashi, caviar ○◆ Watanaya Junmai Ginjo◇ Nodoguro (black throat sea perch) and yuba (tofu skin) shabu-shabu, chili vinegar, chicken dashi ◯◇ Deep-fried soft-shelled turtle raised in an Aomori hot spring, black shichimi, sudachi ◎◇ Sweetfish and corn rice, seasoned with fish sauce and innards◇ White rice・Braised black-haired wagyu beef ○・Bonito and yam・Pickles・Nameko mushroom red miso soup・Sweetfish heads and bone crackers◇ Coconut milk and milk gelato with Miyazaki mango and lemon◆ Frozen Oolong TeaThis lively Japanese restaurant is run by a couple and young staff. The course lasted about 2.5 hours, and I ended up rushing a bit to settle the bill early. Every dish was flawless, showcasing an overwhelming array of flavors. The restaurant caters to inbound demand, starting with dishes that require less use of chopsticks, served with bowls and spoons. The dishes, seasoned with salt, soy sauce, and fish sauce, are so flavorful that I ended up finishing every last drop. This is definitely a Japanese restaurant that aims for a higher level. Less

This is the summer menu! I was very happy to see plenty of eel and corn this time.The highlights were the simmered sea urchin, the rice with corn and eel, the reliably delicious deep-fried soft-shelled turtle, and the mango ice cream.I’m always thrilled to have the deep-fried turtle as it’s one of my favorites! ♡My companion was visiting Kappo Muroi for the first time, and they were truly impressed throughout the meal! Thank you for the attentive service and the comfortable atmosphere, right up to the farewell at the end.I’ve already made a reservation for the autumn menu, and I’m looking forward to it.It was a great meal! Less

The dishes are sophisticated and refined, showcasing subtle creativity and taste, which consistently leads to high satisfaction.* Kamo Eggplant: Deep-fried with mochi flour, served with a broth made from soft-shelled turtle.* Nimono: Lightly grilled scallops, green asparagus, and caviar.* Nibana: Sea urchin with a tangy base.* Tofu Soup: Made with freshly prepared dashi, incorporating hairy crab and edamame.* Unagi Uzaku-style: Pickled cucumber, grilled corn, vinegar miso, and horseradish.* Refreshing palate cleanser: Simmered Kochi Prefecture fruit tomatoes with junzai.* Shabu-shabu: Black abalone, clams, and wood ear mushrooms with abalone liver ponzu.* Fried soft-shelled turtle with black shichimi.* Clay pot rice with ayu fish and Manji chili, brushed with fish sauce.* Rice from "Kunishir" in Asaka City, Fukuoka.* Tororo (grated yam) thinned with dashi and topped with bonito flakes.* Beef simmered with egg yolk.* Yuba (tofu skin) in red miso soup.* Gelato made with coconut milk and milk, seasoned with salt, served with Miyazaki mango and lemon.* Frozen Dong Ding Oolong tea. Less

I regularly visit Kappo Muroi, and as always, the warm hospitality and the chef's beaming smile create a wonderfully comfortable atmosphere. The dishes evoke the essence of summer, featuring refreshing water shield, a fragrant crab soup with the aroma of dashi, a jelly adorned with caviar, and a beautiful plate of grilled corn and seafood served in a stunning blue dish. Each dish was incredibly delicious, showcasing the rich sweetness of sea urchin and the deep umami of the impressive abalone! Additionally, the steaming clay pot rice, presented with a smile by the chef, was filled with plenty of Manganji peppers, bringing back memories of Kyoto. Today was exceptionally delicious and the comfort level was outstanding. I will definitely be back! Less

I regularly visit Kappo Muroi, and this review is from July 2026.Starting with deep-fried Kamo eggplant, followed by a refreshing citrus-flavored jelly, simmered sea urchin, and a bowl of hairy crab and edamame tofu.The rich umami is smooth and free of any off-flavors, while the vibrant summer aroma spreads throughout. The flavor of the clam shabu-shabu seeps into the core of my body.Each dish has a distinct taste, yet the seasonal fragrances rise beautifully, allowing me to fully experience early summer all the way to the final gelato.▪️Pricing▪️Course + 2 cups of tea (omakase)Approximately JPY 50,000▪️Course Duration▪️About 2.5 hours■List of Dishes■ 【Kamo Eggplant】★★★★ 【Niko Gori】★★★★ 【Simmered Sea Urchin】★★★★ 【Bowl: Hairy Crab and Edamame Tofu】★★★★ 【Eel and Corn】★★★★ 【Fruit Tomato and Water Shield】★★★★ 【Clam Shabu-Shabu】★★★★★ 【Soft-Shelled Turtle Fried with Fragrant Coating】★★★★ 【Dish 1: Sweetfish and Manjanji Pepper Rice】★★★★★ 【Dish 2: White Rice】★★★★ 【Coconut and Milk Gelato】★★★★★ ▪️Details Below▪️ 【Kamo Eggplant】★★★★ Deep-fried in soft-shelled turtle broth. The rich and smooth sauce has no off-flavors. The hot eggplant emerges, perfectly coated in oil, releasing its aroma. A strong and dignified eggplant showcases the taste of summer.【Niko Gori】★★★★ Sea bream broth, scallop with kombu, and blanched asparagus. A refreshing citrus aroma fills the jelly. Within the transparent umami, the scallop boldly asserts its flavor, while the asparagus adds a green fragrance, and the flower shiso adds a touch of elegance. Each element distinctly contributes to a vibrant and well-defined taste characteristic of Muroi.【Simmered Sea Urchin】★★★★ Topped with horse manure sea urchin and purple sea urchin. The simmered dish cooked in kombu broth has a rich sweetness and umami, perfectly balanced with saltiness. The purple sea urchin presents its aroma and sweetness in a soft, creamy manner, while the horse manure sea urchin delivers a concentrated flavor. The texture and acidity of the pickled vegetables harmonize the dish.【Bowl: Hairy Crab and Edamame Tofu】★★★★ The broth asserts its umami without any off-flavors. The hairy crab gently releases its aroma and sweetness, while the edamame tofu expands with a fresh green fragrance. In this beautiful broth, the summer aroma of each ingredient spreads, creating a seasonal bowl.【Eel and Corn】★★★★ Steamed and grilled with sauce, served with pickled cucumber and corn, and a strained ankimo (monkfish liver). The eel is perfectly cooked with a crispy skin and fluffy flesh, achieving an ideal finish. The refreshing cucumber adds a summery touch, while the ankimo deepens the flavor.【Fruit Tomato and Water Shield】★★★★ Simmered together. The broth harmonizes umami and acidity perfectly. The tomato melts in the mouth with a delicious sourness, while the water shield bursts with fragrance. A refreshing palate cleanser filled with early summer flavors.【Clam Shabu-Shabu】★★★★★ Black abalone, clams, wood ear mushrooms, and abalone liver vinegar. The umami of the abalone and clams seeps into the broth. Each bite is rich and nourishing, as if it seeps into the core of my body. The abalone is elastic and fragrant, while the clams release a luscious aroma from their tender texture. The wood ear mushrooms add a textural accent, complemented by the refreshing myoga.【Soft-Shelled Turtle Fried with Fragrant Coating】★★★★ Aomori's hot spring soft-shelled turtle. Biting into it reveals a crispy, fragrant coating, and juicy turtle meat emerges, delicious and sweet, combining with the depth of seasoning to create a striking flavor. The "delicious" sensation fits perfectly. Then, the sansho pepper and shichimi spice add a tingling finish, seamlessly connecting to the rice.【Dish 1: Sweetfish and Manjanji Pepper Rice】★★★★★ The sweetfish is grilled with its innards and fish sauce. The green aroma and sweetness of the Manjanji pepper, along with the acidity of the hidden pickles, create an excellent balance that stimulates the palate. The sweetfish has a light and airy texture, gently spreading its flavor with the rice. The texture and aroma of the crispy fish bones are delightful, making it incredibly delicious.【Dish 2: White Rice】★★★★ Served with braised beef and tororo (grated yam).【Coconut and Milk Gelato】★★★★★ With Miyazaki mango and lemon sauce. The aroma of coconut and the sweetness of milk. The acidity, freshness, and sweetness of the sauce keep the essence of summer alive until the very end.Thank you for reading. If you found this helpful, I would appreciate a "like" or a "follow." Also, I am on Instagram. I would be grateful if you could check it out. Instagram: gatarou19 URL: https://www.instagram.com/gatarou19 Less

I had been wanting to visit Kappo Muroi for a long time. ✨ It truly deserves its recognition as one of the "Top 100 Japanese Restaurants" and the "Tabelog Award Bronze" for its exceptional satisfaction. ✨ The seasonal course menu was beautifully crafted, showcasing the deliciousness of the dashi and the chef's impressive cooking techniques. Each dish was meticulously prepared, and I was constantly amazed by how well the seasonal ingredients were utilized. The lively atmosphere at the counter was also delightful, and the chef's friendly personality added to the experience. ✨ The food was so delicious that I felt a sense of sadness when it was time to finish, prompting me to make my next reservation during the meal! ✨ I am already looking forward to my next visit. Thank you for a wonderful time! ✨ It was a great meal. Less

On this day, I visited Kappo Muroi to celebrate a friend's birthday with the company president, who has always treated us well.I had been curious about this restaurant for a while, but this was my first visit. I was really looking forward to it!I arrived a bit early and was able to wait inside for my companions. Soon, my friend and others arrived, and we got started.The counter allows you to see the cooking area, which adds to the lively atmosphere. The space is very beautiful and comfortable.I had some preconceived notions based on the chef's training background, but I was pleasantly surprised by how delicious and straightforward the dishes were, rather than being overly creative.Every dish was of high quality, and the drinks were delightful. I hadn’t planned on drinking Japanese sake, but it was so tempting!Most importantly, I was happy that the meal ended on a satisfying note. For me, the level of satisfaction at the end of the meal is quite important, so I was pleased.While making a reservation isn’t the easiest, it’s not impossible, so I would love to visit again.It was a great meal!Reservation method: OMAKASECourse price: JPY 44,000?Duration: Just over 2 hoursReservation difficulty: Some days are availableOrder: Barley soda, highballs, etc.Total bill: Around JPY 50,000 Less

Kappo Muroi, located in Nishiazabu, Tokyo, is a cutting-edge Japanese restaurant founded by Chef Go Muroi in June 2023. I have been a regular visitor since its opening, and it has quickly become a leading establishment in Tokyo's Japanese cuisine scene. The restaurant carries on the name of the long-established Kappo Muroi, which was beloved by many food enthusiasts for over 40 years in Ginza before it closed.Born into a family of chefs, Chef Muroi began his culinary journey at home and honed his skills at renowned establishments such as Kyo Kaiseki Yoshizumi, Nihonryori Ryugin, and Yamazaki before becoming independent.During my visit in early June, heralding the arrival of early summer, I was treated to a selection of exquisite dishes showcasing seasonal ingredients. For instance, there were scallops gently cooked to bring out their refreshing sweetness, a rich dish combining sea urchin and karasumi, a hot pot featuring thick abalone with wood ear mushrooms, radish sprouts, and myoga, and a flavorful rice dish cooked with vibrant man-gaji peppers, sakura shrimp, and nodoguro (blackthroat seaperch). Each ingredient highlighted its unique charm, beautifully complementing the refined omakase course.It was a great meal. Less