Mori Fuji (森ふじ) Tokyo

Nestled in the residential area of Ushigome Kagurazaka, "Mori Fuji" is a Japanese restaurant that was previously by invitation only and is now reservation-based. I enjoyed a course meal at the counter. There is no menu; instead, the chef curates a complete omakase experience using the finest ingredients delivered that day. The sounds of sizzling on the teppan and the delightful aromas fill the air as seasonal vegetables, fish, shellfish, and meat are served in succession. This establishment is referred to as a "new genre of teppan kaiseki," skillfully blending traditional Japanese culinary flow with the innovative teppan cooking method, showcasing creativity in each dish. The garlic rice served at the end of the course was exceptionally delicious and left a lasting impression. The chef's stories about fishing were fascinating, allowing for a relaxed atmosphere where we could enjoy conversation. This is the perfect spot for those looking to savor Japanese cuisine, teppan, and creative courses in Kagurazaka. Less

I reserved the counter at Mori Fuji for a private gathering.It's the kind of place where you leave feeling completely full. Haha.The counter is lovely and can be reserved for groups of four or more.However, it accommodates a maximum of five, so even with four people, it feels quite cozy. _(:3 ｣∠)_On this occasion, we had five people.I had been wanting to visit during the season when ayu (sweetfish) and corn are available, so we decided to come in early August.Both the ayu and corn were delicious! (*´∀`)The dishes really change with the seasons, making it a place worth visiting at different times of the year.They generally serve generous portions, so I often end up feeling quite full.Sometimes, being greedy can lead to discomfort. Haha.On this day, we ate quite a bit and even got to take home some bento! (*´∀`)Above all, I love the close-knit atmosphere where everyone can enjoy themselves together.I had a great time again this visit! (*´∀`)It was a great meal!Reservation method: Contact directlyCourse price: UnknownDuration of stay: About 3 hoursReservation difficulty: Easy to book after the first visitOrder: Barley highball and bentoTotal bill: JPY 52,000 Less

I was finally able to visit this restaurant, which is notoriously difficult to book, thanks to a cancellation. It’s a Japanese cuisine establishment. Here’s what I enjoyed on that day:- Noto's Iwa Mozuku and Akita's Junzai- Sashimi of sardines and sweetfish- Goto somen topped with sea urchin- Abalone with liver soy sauce- Soft-shelled turtle dumpling, winter melon, and turtle soup- Grilled anago (conger eel) with a light sear- Sweetfish served with molokhia and water eggplant- Sago-shi (young Spanish mackerel) with Manganji pepper sauce- Eel confit topped with sansho leaves- Duck eggplant with venison and porcini- Myoga and shirasu fried rice- Mango Basque cheesecakeEach dish was beautifully presented and tasted exquisite, showcasing the chef's meticulous craftsmanship. The hospitality and conversation from the chef and his wife at the counter enhanced the dining experience. It was a wonderful moment. I even took some fried rice home as a souvenir. Thank you for the great meal! This place has definitely earned a spot on my list for a return visit. Less

Recently, the owner, Mr. Mori Fuji, nearly crossed the River of Three Paths due to an acute myocardial infarction. It seems that his love for fishing and an irregular diet finally took a toll on his health. This time, I hope he truly takes care of himself!Despite this crisis, the owner skillfully handles knives and spatulas without showing any signs of distress. He appears a bit thinner but still healthy. The exquisite fish prepared by the owner, who knows everything about seafood, transforms into delicious dishes on the teppan.When you think of Mori Fuji, you can't miss the garlic rice and Hiroshima-style okonomiyaki! Many regulars come specifically for these signature dishes!With a focus on Japanese cuisine centered around fish, teppan dishes, and Hiroshima-style okonomiyaki that could easily compete with the best, this unique restaurant offers a diverse range of culinary delights.Today, I am absolutely stuffed! Today's Menu: JPY 56,000Noto Iwamozuku, Akita Junsai, Katsuo Dashi, SudachiAkashi Sea Bream, Skin, SudachiSendai Anago, Grilled, Katsuo Shuto Soy SauceGoto Somen, Tomato, Firm Tofu, Salt Sauce, Purple Sea Urchin, Sprouts, Sichuan PepperAbalone with Liver SauceSoft-Shelled Turtle Dumpling, Yam, Winter Melon, Soft-Shelled Turtle DashiKamo Eggplant, Duck, Dutch Stew, Nagano PorciniGujo Young Sweetfish, Molokhia, Mizuna, Tade VinegarSagoshi (Spanish Mackerel) with Clams and Manganji Pepper SauceEel Confit with Egg Yolk Rice BowlGunma Beef ChateaubriandGarlic Rice with Myoga and ShirasuHiroshima-style OkonomiyakiMango Basque CheesecakeAnd other drinks. Less

~information~ ☆ Chef Takahiro Mori Fuji has established his own restaurant after working at "Kyo-mi", "Yushima Kurogi", and "Kagurazaka Iwakura". ☆ By referral only, contact information is not publicly available. For two people Omakase Course Japanese Sake Omakase ~memo~ This is my favorite okonomiyaki place in Tokyo... oh, I meant Japanese restaurant. Since it’s my birthday month, I made a reservation and took a day off work to visit from Osaka! ♡ I didn’t know until just before my visit, but Chef Mori Fuji had been hospitalized for acute myocardial infarction just a few days prior. I was quite worried since this was his third day back, but he looked great and I was relieved. However, please don’t overdo it!! Take it easy with fishing too!! The course for the day was as follows: ◉ Noto Iwamozuku and Akita Junsai ◉ Akashi Tai, skin, and sudachi ◉ Sendai Anago with grilled surface and bonito shuto ◉ Goto Islands somen, cotton tofu with tomato sauce, Hokkaido fresh sea urchin, and condiments ◉ Abalone with liver soy sauce ◉ Soft-shelled turtle dumpling, yam, winter melon, and soft-shelled turtle soup ◉ Kamo eggplant, duck from Nagano Matsumoto, and Japanese porcini ◉ Gifu Gujo Hachiman sweetfish, molokhia, water eggplant, and wasabi vinegar ◉ Sago (young Spanish mackerel), baby clams with Manganji pepper sauce ◉ Eel confit with egg yolk, Mitarashi sauce, sansho leaves, and shichimi ◉ Gunma beef Chateaubriand ◉ Myoga and shirasu garlic rice ◉ Hiroshima-style okonomiyaki ◉ Mango Basque cheesecake Every dish by Chef Mori Fuji was truly delicious, and I always end up overeating, leaving me with a happy, full belly! I mistakenly thought "Kamo eggplant" was "duck and eggplant", and I got teased by the person next to me, which became a memorable moment of the day. Haha Less

The food was delicious.It was very tasty, and the chef and the owner were both very friendly, making for a comfortable and enjoyable atmosphere.The dishes were not only delicious but also plentiful in variety and quantity.This restaurant offers a high level of satisfaction.The somen noodles were incredibly tasty, with a refreshing clam broth and jun-sai.The seared Kinmedai (red sea bream) with mixed noodles was delightful.The seared anago (conger eel) was exquisite, and the shuto soy sauce was also delicious.The abalone was very tasty, with a nice contrast between the slightly cooked, chewy parts and the tender sections.The sweetfish was also very delicious.The sago-shi (Spanish mackerel) was exceptional, paired with a tasty tofu and onion sauce.The eel was outstanding—truly delicious. The confit eel was the best unadon (eel rice bowl) I've ever had.The makura (a type of fish) was exquisite; it was my first time trying it, and it was soft and very tasty.The garlic rice, beef stew, and cheesecake were all delicious, and it was wonderful that even the cheesecake was so good.I may have had too much to drink, so I will hold back next time.Thank you for the delicious meal.I will definitely visit again.Best regards. Less

It had been about 10 months since my last visit last summer. This time, I joined a private gathering with friends.The location is about a 10-minute walk from Kagurazaka Station on the Tozai Line. On the first floor of the building, there is a small sign that simply says "Mori Fuji." Anyone unfamiliar with the place would hardly guess it’s a restaurant.The interior is cozy, with a straight counter that seats around six. With just the chef and the owner serving, this size seems just right.At the back, there’s a teppan that has become a signature of the restaurant, radiating a remarkable aura.Once again, exquisite ingredients were transformed into delicate dishes, resulting in stunning creations.On this day, we enjoyed:- Cold noodles with clam broth and Akita's junsai- Grilled anago (conger eel) with a light char- Fish somen with chives, fresh sea urchin, and nori- Soup with Matsumoto's flower mushrooms from Nagano- Katsuura sardines with ume (plum) dressing, myoga, and water eggplant- Steamed figs with dengaku miso- Instant-cooked abalone- Ayu (sweetfish) caught in Gujo Hachiman, served with moringa- Sake-steamed sawara (Spanish mackerel) from Mie with onion and tofu sauce- Unadon (grilled eel rice bowl, confit style)- Chateaubriand from Hitachi beef- Garlic rice with shirasu (whitebait) and Amela tomatoes- Hiroshima-style okonomiyaki- Mango cheesecakeThe flavors were, of course, outstanding, but the portions were also significantly larger than last time, leaving me feeling uncomfortably full by the end.The instant-cooked abalone was once again incredibly impressive!That texture is something you can only experience here.We also enjoyed lively discussions about fishing, and the chef seemed more relaxed than during my last visit.In the past six months, he reportedly caught a large 30kg yellowfin tuna in Sagami Bay.Such experiences must contribute to his confidence.He mentioned that his ultimate goal is to catch a bluefin tuna. This big-game fisherman seems to have no interest in smaller fish, which is amusing.Everyone has their own way of enjoying fishing, so it’s hard to say, but big-game fishing is indeed a significant challenge, and I hope he succeeds.The garlic rice and Hiroshima-style okonomiyaki were beautifully prepared on the teppan, and I even received some as a takeaway.Since it’s in Tokyo, I can’t visit frequently, but I definitely want to come back whenever I have the chance.Good luck catching that bluefin tuna! Less