Hiro Saku (ひろ作) Tokyo

◻︎ Visit Date: August 20, 2026 (Thursday) ◻︎ Reservation Time: 12:00 ◻︎ Reservation Method: Phone ◻︎ Reservation Difficulty: ★★ ◻︎ Arrival Time: 11:48 ◻︎ Dining Alone ◻︎ Payment: Cash ◻︎ Notes: *Cash only Nearest Station: Shimbashi Station Address: 3-6-13 Shimbashi, Minato-ku, Tokyo 【Today's Order】 • Omakase Course Total: JPY 6600 ◻︎ Course Menu ~Omakase Course~ ○ Furofuki with Fig ○ Hamo no Yanagawa ○ Sea Bream and Pike ○ Tempura (Corn, Asparagus, Scallop, Ginkgo) ○ Zunda Rice Steamed ○ Soba ○ Dessert ◻︎ Memorable Dishes ○ Hamo no Yanagawa ★★★★ This dish features hamo (pike eel), burdock, and mitsuba, all enveloped in fluffy eggs. The dashi (broth) is exquisite, with a gentle flavor that resonates deeply, making it something I would want to enjoy every day. ○ Tempura (Corn, Asparagus, Scallop, Ginkgo) ★★★★ Each type comes with two pieces (three for ginkgo), and you can enjoy them with either salt or dipping sauce. The corn is incredibly sweet, and personally, it was my favorite. The scallop is thick and allows you to fully savor the seafood's umami. The asparagus and ginkgo were also delicious. ◻︎ Other Dishes ○ Zunda Rice Steamed ★★ At first, I thought it was wasabi, which startled me a bit, but then I realized it was part of the course menu description, leaving me with mixed feelings. The zunda has a grainy texture, with a rich green aroma and refined sweetness that pairs perfectly with the chewy rice. ○ Soba ★★★ The soba noodles are well-defined, and despite their delicate appearance, they have a firm texture. The sharp broth enhances the flavor of the soba. The condiments include grated daikon, wasabi, and green onions. Additional dipping sauce and soba-yu (noodle water) are provided. To finish, I diluted the dipping sauce with soba-yu. It was a warming cup with a smooth texture. ◻︎ Personal Impressions While this is a high-end kaiseki restaurant with prices exceeding JPY 50,000 at night, they offer reasonably priced courses on weekdays, providing astonishing cost performance. The interior has a simple atmosphere reminiscent of a set meal restaurant, with only three counter seats and one table, creating a compact space. A television is playing in the background. During my meal, a Koshien baseball game was being broadcast, and by the time I finished my course, I caught the 9th inning of the "Tenri vs. Kenda Takasaki" match. It was a very good game, so I lingered a bit longer. ◻︎ Recent Awards "Top 100 Japanese Restaurants TOKYO 2025" "THE TABELOG AWARD 2026 BRONZE" Less

◆Visit Rating 3.88 Michelin ★ ◆About the Restaurant Hiro Saku is a renowned Japanese cuisine restaurant that has earned a Michelin star for 14 consecutive years. It is a hidden gem located in an alley, run by the husband-and-wife team of Chef Satoshi Watanabe and his wife. While the dinner courses exceed JPY 50,000, lunch is offered at a very reasonable price of JPY 6,600. Reservations for October begin in September. ◆Impressions I called about three days prior to my visit and was able to secure a reservation. The atmosphere inside is that of a traditional Japanese restaurant. The elderly couple running the place seemed a bit frail, which made me a little concerned, but their service was attentive and warm, making me feel at ease. I truly hope they continue this for many years to come. The price for lunch at this quality is nothing short of exceptional hospitality. The dishes were consistently extraordinary from start to finish, showcasing a refined and sophisticated flavor that was a step above the ordinary. Both the seasoning and the ingredients were outstanding. I would love to return for another wonderful lunch in the future. ◆Meal Cost (Tax Included) Lunch Course: JPY 6,600 ◆Dishes Ordered (Food Only, Tax Included) ✔︎✔︎ Sea Urchin Somen with Mozuku The quality of the sea urchin was impressively high, especially for this price point. ✔︎✔︎✔︎ Kamo Eggplant As expected, the Kamo eggplant was delicious beyond words. ✔︎✔︎✔︎ Flounder with Kombu and Sweetfish An astonishingly delicious dish; this price is luxurious and feels indulgent. The sweetfish was paired with plum. ● Assorted Tempura ✔︎✔︎✔︎ Scallops ✔︎✔︎✔︎ Corn ✔︎✔︎✔︎ Asparagus ✔︎✔︎ Ginkgo All were unbelievably delicious. I would be satisfied if I could only dine at Hiro Saku for Japanese cuisine in the future. Chives and Momiji Tempura with Dipping Sauce ✔︎✔︎ Zunda Rice Steamed Dish Delightfully tasty. ✔︎✔︎✔︎ Hitachi White Soba ✔︎✔︎✔︎ Soba Broth The soba was exceptionally delicious. ◆Notes ◆Disclaimer * Michelin and Gault & Millau ratings include past and current information. * Prices are listed with tax included. ⭐️Rating Criteria Based on dining experiences across the country, considering local characteristics. For example, in Tokyo, slightly higher prices are understandable. The overall score is determined by the average of taste and cost performance. Ex. Taste 4.2, Cost Performance 3.8 would yield a score of 4.0. Taking the price into account: ⭐️3 or below: Satisfied with just one visit ⭐️3.5: Delicious, generally satisfying ⭐️4: Very delicious, would recommend ⭐️4.5: Exquisite/Regular visits/Highly recommend ⭐️5: The pinnacle of deliciousness/Will visit for life/Absolutely recommend * Ratings are carefully considered to one decimal place. * If discrepancies in standards are noticed, I occasionally review past ratings. ◆I sincerely hope that my followers enjoy delicious meals at the restaurants I review. I place the utmost importance on location and satisfaction relative to the amount spent. ◆I value the reliability and objectivity of the information provided, and I generally include meal costs. Less

I visited the renowned Japanese restaurant "Hiro Saku" located about a 5-minute walk from the Karasumori Exit of Shimbashi Station, tucked away in a lively alley.This establishment has earned a Michelin star for 14 consecutive years and continues to be recognized in the Tabelog Awards and as one of Japan's top 100 restaurants.While the average budget for dinner exceeds several tens of thousands of yen at this top-tier kaiseki restaurant, lunch offers an incredible experience of the chef's exceptional skills at an astonishingly great price, making it a hidden gem for those in the know.♦︎ A special seat enveloped in the weight of history and the warmth of the owners ── The restaurant is situated on a corner, just off the bustling streets, exuding the charm of a traditional kaiseki establishment with its quiet and compact appearance.Inside, there are only a few counter and table seats, providing a vibrant atmosphere with the kitchen right in front of you.The warm and attentive hospitality from the chef and his wife creates a comfortable environment, free from the excessive tension often found in high-end restaurants. You can relax and focus deeply on the exquisite dishes while watching the cooking process.♦︎ The menu I enjoyed this time ── 【Cold Somen Noodles】 【Grilled Kamo Nasu Eggplant】 【Sashimi】 ・Tuna ・Conger Eel 【Tempura】 ・Scallop ・Corn ・Asparagus 【Zunda Rice Steamed Dish】 【Soba Noodles】♦︎ The potential of the ingredients and overall impressions ── The kaiseki course for lunch, which consists of a single menu, does not simply showcase luxurious high-end ingredients. Instead, it highlights the exquisite umami of the supreme dashi (broth) and the potential of seasonal ingredients, showcasing a remarkable aesthetic of subtraction.Starting with beautifully glistening cold vinegared dishes, followed by perfectly cooked seasonal tempura, and concluding with the superbly smooth "handmade soba" and rich soba broth, each dish reflects the chef's sincere craftsmanship and breathtaking precision.When it came time to settle the bill, I felt a sense of guilt thinking, "Is this really the right price?" due to the overwhelming satisfaction and quality of the meal. It was a great meal.Thank you for reading to the end, from the reviewer "Instagram@_1show." I appreciate all your likes, follows, and saves for the restaurant. Less

Lunch: JPY 6600Everything was delicious with a gentle flavor, providing a high level of satisfaction. The menu seems to change frequently, so I would love to visit again in a different season.Appetizers: I forgot the name.Grilled EggplantSashimi: Tuna, Conger Eel, and what was the other one?Tempura: Conger Eel, Asparagus, and CornThe Conger Eel was rich yet beautifully prepared and tasty.Steamed Zunda: It was delicious, resembling a deconstructed Zunda Mochi.Soba: The texture and mouthfeel were exceptional. Less

【Hiro Saku】- Tokyo: About a 5-minute walk from Shimbashi Station, Uramori Exit- Average Budget: Lunch JPY 6,000–7,999, Dinner JPY 50,000–59,999- Tabelog Rating: 3.87 (as of posting)- Tabelog Awards: Bronze from 2017 to 2022, 2025, 2026- Selected as one of the Top 100 Japanese Restaurants in Tokyo in 2021, 2023, 2025- Michelin One Star from 2008 to 2021Founded in 1983, I visited "Hiro Saku" in Shimbashi.This renowned Japanese restaurant has earned a Michelin star for 14 consecutive years from 2008 to 2021.The owner is Mr. Satoshi Watanabe.While dinner courses exceed JPY 50,000, I learned that the popular Short Soba Kaiseki lunch course is available for JPY 6,600, tax included, and made a reservation to visit.In conclusion, each dish was crafted with meticulous care, and the signature Ju-wari soba was indeed delicious.Moreover, the warm and kind service from the couple gave me a glimpse of the excellence that has allowed them to maintain their Michelin star for 14 years, resulting in a highly satisfying lunch experience! As both owners are elderly, I hope they continue to operate for many more years while taking care of their health. I look forward to returning for the lunch course in a different season!It was a great meal.◆ Short Soba Kaiseki Course ◇JPY 6,600, tax included- Iwa Mozuku Seaweed and Purple Sea Urchin Salad Garnished with Shiso Flower- Grilled Water Eggplant Dressed with Myoga- Sashimi Hon Maguro (Bluefin Tuna) and Matsukawa Sole with Kombu Condiments: Yam, Hon Wasabi, Shiso Flower, Myoga, Chives- Tempura Anago (Sea Eel), Corn, Asparagus Homemade Tempura Sauce- Steamed White Sweetfish Rice Made with Glutinous Rice *The restaurant referred to White Sweetfish as "Shirakawa" by its regional name.- Ju-wari Soba Homemade Soba Sauce Condiments: Grated Daikon, Long Green Onion, Hon Wasabi- Soba Yu (Soba Water)- White Chocolate with Raisins Less

The soba appetizers and Ju-wari soba were all incredibly delicious, bringing me to tears. I felt that the careful preparation really brought out the flavors of the ingredients. Is this what true craftsmanship is all about? Each dish had a generous portion as well. The rich soba broth, reminiscent of a thick rice porridge, is a delight for soba lovers. I will definitely be coming back.1. Yuba Soup 2. Grilled Eel Salad 3. Seared Bonito with Matsukawa-style Kombu 4. Tempura: Spanish Mackerel, White Corn, Zucchini, Asparagus served with warm dipping sauce 5. Steamed Rice with Pike Conger Skin 6. Ju-wari Soba 7. Sweets: White Chocolate, Matcha Chocolate Less

While researching restaurants I had never been to, I stumbled upon this hidden gem in Shinbashi and made a reservation about a month ago.Although the restaurant opens at 12:00 PM, I arrived a bit early at around 11:45 AM and was pleasantly surprised to be seated right away. It seems that the dining experience begins once all guests at the counter, which had four seats, are present, creating a very private and calm atmosphere.The dishes served were not flashy or designed for Instagram, but each one was rich in umami, showcasing the depth of flavor from the carefully selected ingredients. Despite being a lunch course, there were more dishes than I expected, and the timing of the service was impressive, as they quickly assessed our pace and brought out the next dish without delay. Each dish had a clear and distinct flavor that was truly enjoyable.The soba broth served at the end of the course was particularly thick and rich, with a wonderful depth of flavor that was absolutely delicious.While regulars chatted among themselves, I, as a newcomer, found myself focused on my meal without much conversation. My stay was less than an hour, but the quality of the food left me with a fresh sense of wonder about the deep culinary world that still exists in Tokyo, making for a truly valuable lunch experience. Less

I visit Hiro Saku every month and always have a wonderful time. I'm looking forward to seeing what dishes will be served today, and I plan to enjoy them with some drinks. (＾ν＾)For the first drink, I had Tateyama from Tateyama Sake Brewery in Toyama Prefecture. It's refreshing and delicious. (^-^)**First Dish: Yuba Soup** The yuba has a refined soybean flavor, complemented by shredded nori and fresh wasabi, making it delightful. The sea urchin is beautifully shaped and incredibly sweet. The sharp ponzu sauce adds a refreshing touch, making this a perfect first dish for summer at Hiro Saku.**Sake Accompaniment: Hamo (Pike Conger) with Ume Paste** The lightly grilled hamo is tender and melts in your mouth, releasing its umami flavor—simply the best. Haa~｡ﾟ(ﾟ´Д｀ﾟ)ﾟ｡ So delicious.**Second Dish: Unagi Zaku** The thick grilled eel pairs well with cucumber, offering a refreshing taste. The sweet and tangy flavor is quite pleasant—truly a summer delicacy. (^-^)**Third Dish: Katsuo (Bonito) with Straw Smoke and Ayu (Sweetfish) Wrapped in Kombu** The ponzu sauce has a sharp acidity that stands out. The straw-smoked katsuo has a wonderful aroma, enhancing its umami. The ayu wrapped in kombu is rich in flavor, and the delicate taste of the fish is delightful. The saltiness of the karasumi (dried mullet roe) adds to the deliciousness.**Fourth Dish: Assorted Tempura** Featuring swordfish, shallots, asparagus, and avocado. The swordfish is impressively thick, the thickest I've ever had. It’s soft and melts in your mouth. Haa~｡ﾟ(ﾟ´Д｀ﾟ)ﾟ｡ So good. The shallots are thick and crunchy, releasing a sweet flavor, while the avocado is soft and creamy. The asparagus is fresh and flavorful. The tempura at Hiro Saku is always outstanding! *\(^o^)/***Fifth Dish: Steamed Hamo Skin** The combination of shiso and hamo skin is exceptional. The hamo skin is tender and pairs beautifully with the shiso. (^-^)**Sixth Dish: Sarashina Soba** I sip the soba dipping sauce while waiting for the noodles to be cooked. (o^^o) The condiments pair perfectly with the soba. As always, the noodles shine with a beautiful luster. (^-^) Today, I enjoyed everything slowly and in small bites. The soba broth is rich and delicious.**Seventh Dish: Dessert** Ragundosha. Haha.I am grateful for another happy time spent here today. Every visit allows me to experience the changing seasons through the dishes. (^-^) I look forward to coming back again, so thank you in advance! *\(^o^)/* *\(^o^)/* *\(^o^)/* Less

I enjoyed a lunch course on a weekday. The sashimi and unagi (grilled eel) rolled in Hachiman style were both delicious. The tempura had a light batter and was crispy, and I was delighted to have seasonal sweetfish. The soba noodles were extremely thin and smooth—truly delicious. The quiet chef seemed very kind, and the atmosphere at the counter, run by a couple, was warm and inviting. The dishes were served rhythmically, showcasing careful preparation and attention to detail. Everything was delicious! Less

The prices have slightly increased due to tax, but I understand that ingredient costs have also risen. This is a place I want to visit every season. Today, I enjoyed dishes that truly reflected the season. The fish somen served at the beginning was remarkable; the small shrimp on top were delicious and made a strong impression. The surprising, creamy texture in my mouth was actually the egg yolk. Next, the grilled eel wrapped in Hachiman style was warm, tender, and the new burdock was soft and fragrant. The accompanying seaweed added a lovely aroma, making it a very tasty dish. The sashimi included tuna and anaimi (a type of fish). The firm texture of the anaimi was incredibly delicious. The tuna was well-prepared with sharp edges and hidden cuts, making it easy to eat despite its richness, unlike the often overly creamy tuna I’ve had recently. The tempura featured koshi-abura (a type of wild vegetable), young sweetfish, avocado, and small onions. The koshi-abura and young sweetfish were particularly exquisite. I also had the usual yomogi steamed sweetfish and soba noodles. Everything was incredibly delicious today. It was a great meal! Less

I revisited "Hiro Saku," located in Shinbashi, a town known as the birthplace of railways with its well-developed train lines. Congratulations on winning the Tabelog Award Bronze six times! Additionally, it has been selected as one of the Top 100 Japanese Restaurants in Tokyo by Tabelog for 2025, 2023, and 2021. Renowned for its kaiseki cuisine in the evening, it also earned a Michelin star in 2019. Founded in 1983, this is a highly sought-after restaurant that is difficult to book. It is conveniently located about a 4-minute walk from both Uchisaiwaicho Station on the Toei Mita Line and Shimbashi Station on the JR line, and about 5 minutes from Shimbashi Station on the Tokyo Metro Ginza Line. Nestled in a back alley off Karasumori Street, it has a charming hideaway-like appearance. The cozy interior features five counter seats and one table, with additional seating available on the second floor.Here’s what I enjoyed today:○ Somen with shrimp, edamame, and soft-boiled egg○ Unagi no Hachiman-maki (eel roll)○ Sashimi of tuna and aina (a type of fish)○ Tempura of young sweetfish, avocado, koshiabura (a type of wild vegetable), and small onions○ Sweetfish steamed with mugwort○ Soba noodles served with soba broth○ SweetsThe handmade soba by the chef was particularly outstanding. The delicate, pale noodles had a wonderful aroma and smooth texture. The soba broth was rich and to my liking.I will definitely visit again. It was a great meal! Less

I made a reservation for lunch at 11:45 and visited the restaurant.It is run by a couple.This place has earned a Michelin star.The menu included:- Sea Bream Roe with Egg- Ankimo (Monkfish Liver) with Nuta Sauce- Tuna and Sea Bream with Kombu- Assorted Tempura (Tara no Me, Koshia Bura, Asparagus, Baby Onion, Scallop)- Yomogi Steamed Dish- Soba Noodles- Dessert (Paleo Chocolate from Kobe Fukuzendo, Matcha)I was impressed by how well they handled the sea bream roe, which can be quite challenging. It was elegantly finished with a gentle dashi broth.The ankimo was creamy and free of any fishy smell, pairing beautifully with the nuta sauce, making it a rare delicacy with a touch of luxury.The sashimi was incredibly delicious; the tuna had a perfect balance of sweetness from the fat! The sea bream was also well-aged and delightfully rich.The tempura was excellently prepared.It had a light batter that didn’t weigh it down, allowing the natural sweetness of the ingredients to shine through. The scallop was perfectly cooked, almost rare.The yomogi dish featured sea bream on top, with the rice being chewy and sweet. The aroma of yomogi was calming and comforting.The soba noodles were fragrant and easy to eat.I was a bit disappointed that the dessert was store-bought.Overall, it was incredibly delicious, and I hope they continue to maintain this level of quality. Less