Kaoru HIROO (薫 HIROO) Tokyo

The first dish was a bold start featuring tuna from Yamakou and venison fillet. Next came eel and water eggplant, topped with a corn sauce that paired perfectly! Following that were dishes like white fish, the signature cold pasta with sea urchin, and rare beef cutlet, all of which could easily be the main course! This is truly impressive. The main dish was a meaty hamburger made without fillers. Even though I was full, it was so delicious that I still wanted to eat more! For dessert, there was vanilla ice cream generously topped with peaches. What surprised me again was the amount of baked sweets that concluded the course! The hospitality here is remarkable! And they were incredibly delicious... I couldn't resist! My favorites were the crispy financier and the Basque cheesecake! (The financier and canelé can be wrapped to take home.) Wow, it’s been a while since I had a course that filled me up! My friend gave up halfway, but I’m a big eater, so I was satisfied. ^^ For those with smaller appetites, it seems you can request smaller portions from the start, so keep that in mind! It was a great meal! Less

I visited "Kaoru HIROO" in Hiroo. The calm counter seating offers a pleasant atmosphere where you can enjoy the chef's craftsmanship, and you can sense a refined aesthetic in the tableware and the restaurant's decor.Each dish in the course presents a different expression, skillfully highlighting the flavors of seafood, meat, and vegetables while seamlessly blending Japanese delicacy with Western techniques. Dishes featuring sea urchin and expertly cooked meat showcase the strength of the ingredients, enhanced by sauces and condiments that add depth to the flavors. The presentation is beautiful without being overly extravagant, creating an exciting anticipation for what comes next.From the rice to the dessert, small sweets, and tea, nothing is overlooked, leaving a strong impression of the overall quality of the course. With its warm atmosphere and attentive service, this is a place where you can truly savor the food. I look forward to returning to experience a different course when the seasons change. Less

We ordered a course for two and three drinks, totaling around JPY 97,000.We visited for lunch. The interior of the building is quite old, and there’s an old-style sink visible right in front of the counter. They mentioned that the air conditioning wasn’t working well, so they had placed fans with hoses at both ends.The service was absolutely satisfying.As for the taste, to be honest, it felt a bit lacking for the price. The specialty dish and the mango crepe dessert were incredibly delicious, but the rest didn’t leave a strong impression and felt rather ordinary. I might have had too high expectations since I’ve had great experiences at other restaurants in the Hasegawa group.The portions were generous, and I was completely full. I usually have a separate stomach for dessert, but after this course, I felt so satisfied that I didn’t even have room for dessert.I had a non-alcoholic orange soda and red grape juice.While I understand that the price is high, I do hope they can improve the quality of the food and the restaurant's facilities. Less

Nestled in the tranquility of Hiroo, "Kaoru HIROO" offers a remarkable course that showcases the chef's creativity.Starting with the "Ezo deer from Hokkaido, medium fatty tuna, and fried white shrimp," each dish highlights the distinct characteristics of the ingredients. The "grilled clams, scallops, and Kamo eggplant" was particularly impressive, with perfect cooking and a delightful accent from the doubanjiang sauce.The mid-course, featuring "purple sea urchin from Mukawa, Hokkaido, and cold pasta," elegantly combined the refined flavor of clam broth with a rich ocean aroma. The main dish, "Hida beef tenderloin," was prepared as a cutlet after low-temperature cooking, with the acidity and sweetness of tomato and basil enhancing the meat's umami. The "Kobe beef hamburger" was a luxurious combination of Tosa Jiro's egg yolk and blue cheese, perfectly paired with the red wine sauce.I was truly impressed by the chef's ability to maximize the potential of the ingredients while proposing surprising combinations. The course, which kept me engaged until the very end with the dessert of "Miyazaki mango grape," was nothing short of spectacular. The conclusion with white sandalwood Earl Grey tea was a wonderfully calming touch. This restaurant is perfect for special occasions, serving as a hidden gem for adults. Less

The amuse-bouche featuring medium fatty tuna and venison was wonderful, but unfortunately, the subsequent dishes were disappointing.Each dish lacked individuality and failed to evoke any strong emotions in terms of flavor.While they were somewhat tasty, they fell far short of what one would expect from an innovative restaurant in this price range.Recently, it seems that the barrier to "hard-to-reserve restaurants" has lowered. In the past, there were many places where you could truly feel the reason for their reservation difficulty, but now it seems that more restaurants are simply reducing the number of reservations they take to create a sense of exclusivity.At this point, there’s not much difference between this place and a restaurant where you can make same-day reservations. It’s disappointing.Service: 4 starsI had high expectations. I thought it would be a 5-star experience, but the inflexibility of the service made me feel that I would be more satisfied at the neighboring Hiramatsu Hiroo in terms of both taste and service.Atmosphere: 4.5 starsThe atmosphere was very nice. However, the restaurant was a bit cramped, and the staff frequently moved up and down the stairs, which created a somewhat hectic feeling, preventing me from giving it a full 5 stars.Perhaps it was better when Chef Hasegawa was there. At least for now, I don’t think this is a restaurant worth visiting. Less

I had a special dinner at "Kaoru HIROO" in Hiroo. Each dish was filled with surprises and emotions, showcasing delicate combinations of ingredients and cooking techniques that kept me excited until the very end. Not only was the presentation beautiful, but the flavors were also exceptionally refined, exceeding my expectations with every course. The staff provided attentive service, creating a pleasant atmosphere throughout the restaurant. This is a wonderful place that I would love to visit for anniversaries or special occasions, offering a high level of satisfaction. Less

CourseFor drinks, we had about 7 to 8 glasses for two people.Approximately JPY 50,000 per person.Ezo Deer Tenderloin / Medium Fat Tuna with Fried White Shrimp: A specialty combining low-temperature cooked Ezo deer with medium-fat tuna. A striking first dish. This is delicious.Eggplant and Clam with Rich Clam-Based Sauce: Both the eggplant and clams were cooked to perfection.Hata Fish with Turnip and Avocado Sauce: The crispy coating, the pearlescent flesh, avocado puree, pickled onion, and turnip create a mystical combination.Chilled Pasta with Sea Urchin (Capellini) — The restaurant's signature chilled pasta: Of course, it was delicious.Hida Beef Cutlet, Rare Style — Tomato Salsa, Micro Herbs, Balsamic: A luxurious beef cutlet.Rice Risotto Style with Green Chili (Manganji?) and Aori Squid: The Manganji chili was incredibly tasty. Highly recommended.Palate Cleanser: Peach and Blueberry.Hamburg Steak with Scrambled Eggs, Asparagus, and Shaved Cheese: A pure Hamburg steak without fillers.Dessert: Mango Compote — Foam, Ice Cream, Marigold Petals.Petits Fours + Tea — Cheesecake, Canelé, Financier, Tart with Red Fruits (Cherry).It was a wonderful space and an amazing experience.It was a great meal! Less

This was my first visit to Kaoru HIROO.I also requested a wine pairing this time.From the very first dish, I was served a hearty meal featuring bluefin tuna and venison.Each dish was quite substantial, making it feel like I was enjoying a main course with every plate.The standout for me was the sea urchin pasta.The purple sea urchin used was large and incredibly sweet, ranking among the best I’ve ever had.The pasta was well-seasoned with a rich umami flavor, making it very delicious.Additionally, the mango crepe for dessert was fantastic.The mango on top was large, thick, and juicy, and the sauce allowed the natural sweetness of the mango to shine through, which was delightful.The ingredients used were impeccable and delicious, but I felt the overall seasoning was quite strong.Given the quality of the ingredients, I found it a bit of a shame at times.Also, in the risotto with squid and Manganji pepper, my plate somehow didn’t have any squid, while my companion’s was filled with it, which was disappointing.As for the counter seating, I was surprised that it wasn’t a style where the chef cooks right in front of you.This was my first experience with such a setup.However, the seating was spacious and created a pleasant atmosphere.I’m also curious about the winter white roe pasta.It was delicious. Thank you for the wonderful meal! Less

As expected from the group's headquarters, this place is absolutely amazing. It definitely ranks in my top 5 favorite restaurants. If I ever get the chance to appear on TBS's "The Best Restaurant in Life," I would definitely mention this place (though the chances of that happening are zero).Every dish is a home run in terms of flavor. The limited number of dishes, each being a standout, aligns perfectly with my preferences, much like Gion Maguchi.The wine pairing features an astonishing lineup. I was pleasantly surprised to see Château Margaux served, and experiencing Unico as part of the pairing was a first for me.Moreover, considering the quality of the meal, the bill was surprisingly reasonable. Simply wonderful.I want to bring people who haven't been here yet and say, "Look! Isn’t it delicious? Isn’t it the best?" I will definitely keep coming back! Less