TACUBO (TACUBO) Tokyo

I revisited after a year and a half because my previous experience was great.Since then, the chef has changed, and the atmosphere feels much younger. The calm yet tense vibe that used to exist is gone.The structure of the dishes hasn't changed much from before.A friend of the chef came in, creating a lively izakaya-like atmosphere.Given the price range, this experience is quite disappointing. With the current college student vibe, I don't think it's a place to bring someone special on a special occasion.I felt that both the service level and the taste have declined compared to before, so I might not return. Less

I couldn't forget the wonderful experience from my previous visit, so I was really looking forward to this one.Last time, I enjoyed watching the cooking from the counter while listening to stories about the ingredients, and I had a great time chatting in a comfortable atmosphere. I remember it being a fantastic experience that included not just the food but the entire ambiance.This time, the dishes were all delicious, and I was satisfied in that regard. However, I felt that the atmosphere of the restaurant had changed, possibly due to a new chef.The conversations between the chef and some customers who seemed to be close friends gradually became louder, and the casual exchanges echoed throughout the counter. While some might find it friendly and fun, I felt a bit uncomfortable, as if I had intruded on a private gathering, which left me feeling disappointed.As a one-star restaurant, I had high expectations not only for the food but also for the overall experience, so I left feeling a bit sad this time. It's unfortunate because the food was delicious, but I don't think I will return.- Takeshima Mozzarella - Zhejiang Province Caviar - Suzuki Farm Dolce Dream - Fujimoto's Octopus - Fukuoka White Sea Bream - Mont Saint-Michel Mussels - Toriichi Meat Shop Duck - Kochi Konatsu - Pasta to Finish - Furuyama Fruit Orchard Toromomo - Kizuki Pasteurized Milk Less

Due to the restructuring accompanying the opening of the TACUBO group in Ginza, Chef Nose, at just 30 years old, has been entrusted with the kitchen at the Daikanyama flagship store. Chef Nose, a graduate of the Michelin two-star restaurant Ryu, brings a vibrant atmosphere where young staff work efficiently, continuing the legacy of "TACUBO-ism" established by owner-chef Daisuke Takubo.The dishes, featuring exquisite ingredients sourced from contract farmers across the country, including fresh octopus from Mr. Fujimoto in Ehime, are incredibly delicious! Of course, the skill of controlling the heat to achieve a crispy exterior and juicy interior while infusing the aroma of wood-fired cooking is also remarkable.The close proximity at the counter adds to the charm of the experience!It was a great meal! (^^)Today's menu: JPY 68,000Wine pairingAnchovy, OliveKisarazu, Mr. Takeshima, Mozzarella, Tomato Jelly, NasturtiumChilled Capellini, Zhejiang Province, Osetra Caviar, White ShrimpFukushima, Suzuki Farm, Dolce Dream, Chilled SoupEhime, Mr. Fujimoto, Octopus, Manganji Pepper, Chorizo, OkahijikiPotato and Rosemary FocacciaFukuoka, Manao Bonito, Semi-dried Tomato, Bisque Sauce, CardamomMont Saint-Michel, Mussels, Orecchiette, Winter Melon, Edamame, Clam BrothKitakotachi Farm, Short-horn Beef, TenderloinPalermo, Italian Pepper, Maca, Black GarlicKochi, Konatsu, Kinshi-uriFinal Pasta: Braised Eggplant Bolognese, TaglioliniKoyama Orchard, Juicy Peach, MintKisuki Pasteurized MilkCoffeePairing2026.8. TACUBO, Nose, Takubo Less

I ordered a seasonal course with a wine pairing set, added pasta with pairing wine, and for dessert, I also ordered Grappa.The course began with olives and Champagne as soon as I was seated.**Takushima Mozzarella** On top of the mozzarella, there was a thin jelly resembling an oblate, providing a delightful contrast in texture. The rich creaminess of the mozzarella combined beautifully with the flavor of olive oil, creating a simple yet impressive dish.**Zhejiang Caviar** A generous serving of caviar on capellini. The caviar was piled high, allowing me to scoop it all up with a spoon. The pairing was an oily and aromatic Riesling with a petrol note, which complemented the saltiness of the caviar perfectly.**Suzuki Farm Dolce Dream** This dish featured sweet corn with a sugar content of over 20 degrees. It was a corn soup with various textures, including charred kernels and a gelato-like consistency, surprisingly sweet and delicious. The pairing was a fragrant Muscat from Valle d'Aosta, which had a floral aroma that matched the sweetness of the corn.**Fujimoto’s True Octopus** A well-flavored true octopus appetizer paired excellently with the sweetness of paprika. The wine pairing was a unique bottle with an octopus label that I had never seen before. It was a mineral-rich wine that matched the dish perfectly, including the label.**Fukuoka Mackerel** The mackerel was impressively grilled to a crispy finish. Underneath, there was Carnaroli rice, giving it a risotto-like presentation. I paired this with Henri Boillot's Puligny-Montrachet.At this point, bread was served, which was fragrant with rosemary, crispy yet chewy. It paired wonderfully with the sauces of the dishes, and I couldn’t help but ask for more.**Mont Saint-Michel Mussels** Mussels with edamame orecchiette, with a strong flavor from the shellfish broth. The pairing was a Sardinian Vermentino with saltiness and minerality that enhanced the seafood flavors without overpowering them.**Torii-ichi Meat Shop Duck** The duck was roasted to a crispy exterior while remaining juicy inside. The texture varied within the meat, allowing me to enjoy both the crispiness and the rich flavor.I paired this with Vosne-Romanée. It was a floral and silky wine that was not too assertive, perfectly complementing the main meat dish without overshadowing it—a pairing I truly enjoyed.**Kochi Konatsu** This citrus fruit was sweet yet refreshing on the palate. It had none of the unpleasant bitterness often found in thin-skinned fruits, making it a delightful palate cleanser.**Pasta** I ordered two types of the daily recommended pasta. The pasta was paired with L'Arco's "Palio." It had a concentrated flavor reminiscent of Amarone but was lighter and retained a floral quality.The wine had a strong presence yet did not interfere with the dish, making for an interesting pairing with the pasta.**Koyama Fruit Orchard Toromomo** This peach was smooth, rich, and sweet. However, it was served as a granita, refreshing my palate after the heavier pasta.**Kisuki Pasteurized Milk** A rich and sophisticated dessert featuring milk sorbet and banana drizzled with Marsala wine. I also ordered Grappa, enjoying the alcohol pairing from the final dessert to the baked goods.After the meal, I relaxed with herbal tea, concluding the course. I spent about three hours here, thoroughly satisfied with the experience.The variety of dishes was impressive, and they were very accommodating with the amount of pasta and additional requests.What stood out particularly was the careful consideration of the serving temperatures of the dishes and the timing of the wine. Each dish was served on plates that varied in temperature—some cold, some warm, and some quite hot. The wine was sometimes served before the dish or right as I began to eat, showing they were attentive to my pace.The wines themselves were very appealing, but they were chosen to complement the dishes without being overly assertive, focusing on enhancing the food.The impression was that each course, including the wine, came together to create a complete experience rather than enjoying the food and wine separately.On my way out, I received delicious coffee from their sister restaurant as a parting gift, and I felt a consistent high level of hospitality throughout my visit.There is also a sister restaurant in Platinum Square, known for its a la carte offerings, which I would love to visit as well. Less

I visited TACUBO in Daikanyama.It had been a while since my last visit, but once again, I was extremely satisfied and reaffirmed my belief that it’s my favorite Italian restaurant in Tokyo.The dishes created by Chef Nose showcase the ingredients' charm to the fullest, and each visit brings new surprises. His youthful curiosity and evolution are evident in every plate.Additionally, the pleasant service from Manager Maeda is a significant attraction of this restaurant. His perfect balance of attentiveness enhances the deliciousness of the dishes.What impressed me even more was the proactive attitude of the young staff. Their dedication and ambition radiated warmth and energy throughout the restaurant.With the food, service, and atmosphere all harmonizing at a high level, I find myself moved every time I visit.I look forward to experiencing Chef Nose's new creations on my next visit.It was a great meal. Less

Since 2017, TACUBO Daikanyama has consistently earned Michelin stars and is known as one of the hardest restaurants to book in Tokyo.I had been wanting to visit this restaurant for a long time, and my impression is simply this: I experienced some of the most delicious dishes of my life!The first dish served was the famous "Mozzarella from Takeshima," and it was absolutely delightful! I have never tasted mozzarella cheese like this before! I was truly moved by it!!The second dish, which is also a must-try, was the "Cappellini with Caviar and Sweet Shrimp." This was, without a doubt, the best cappellini I have ever had in my life!The third dish was the "Ayugai with Sudachi," and it was the first time I realized how delicious ayu (sweetfish) could be! I was genuinely impressed!!Following that, I enjoyed dishes like the "Baked Whelk with Herbs," "Saffron Soup with Nodoguro (Blackthroat Sea Perch)," "Corn Tortellini," and "Wood-Fired Lamb," among others, all of which were exquisite and remarkable.One downside is that the prices are quite high, and I found that the French restaurant "Recte" in Daikanyama offered more impressive experiences at a lower price.Another point is that since TACUBO has expanded to multiple locations in Shirokane and Ginza, I felt there was a shortage of high-quality staff.Nevertheless, despite the steep prices, I believe this is a restaurant worth visiting at least once in a lifetime. Less

This renowned restaurant utilizes seasonal ingredients abundantly, creating an innovative atmosphere that transcends traditional Italian cuisine. The classic specialty, Bolognese, was absolutely exquisite, and the sweetfish and lamb chops, which are nearing the end of their season, were also outstanding.Compared to the a la carte options in Shirokane, this place offers a course experience that truly reflects TACUBO's direction and philosophy, making it ideal for those looking to be inspired by culinary creativity. In contrast, the Shirokane location feels more like a catalog of TACUBO's best offerings, which, while on the pricier side, is a place I personally find suitable for regular visits. Less

I had been wanting to visit for a long time, and finally made my dream visit! As I opened the door with excitement, I was greeted by a chic and sophisticated space, truly a hidden gem for adults.The dishes, which transcend traditional Italian cuisine, are simple yet deeply flavorful, leaving me in awe with every bite.First up was the Takushima mozzarella. It was so rich and creamy that I’ve never tasted mozzarella like this before—it completely captured my heart from the very first bite!Next was the classic capellini with caviar and white shrimp. The balance of sweetness from the white shrimp and the saltiness of the caviar was simply irresistible.The main dish of the day was Tasmanian lamb. Served in a bold style, I took a hearty bite while wearing black gloves. The meat, slow-cooked over wood fire, was astonishingly juicy with no gamey taste at all. Even as someone who isn’t fond of lamb, I was amazed—this was undoubtedly the best lamb I’ve ever had!The wine pairing further enhanced the allure of the dishes, and I was thoroughly satisfied.The staff provided warm and pleasant service, making for a perfect experience. I was even delighted to receive a pudding as a souvenir on my way out.While it can be difficult to secure a reservation and the prices are on the higher side, I still want to return to this place.I highly recommend it for a special dinner on important occasions.Order Menu:Seasonal Omakase Course JPY 36,000- Takushima Mozzarella- Zhejiang Caviar- Tokushima Sudachi Sweetfish- Hokkaido Turban Shell- Miyagi Red Seabream- Gunma Gold Rush- Tasmanian Lamb- Kochi Konatsu- Pasta Finale (Bolognese or Squid Ink)- Okinawa Tadao Gold- Miyazaki Mango Less

I was looking forward to TACUBO as soon as I made the reservation. My expectations were high, and I’m pleased to say they were exceeded during my visit.Every dish showed a deep respect for the ingredients. The mozzarella from Takeshima was astonishingly fresh, and its simplicity highlighted the quality of the ingredients. Each plate, featuring seasonal ingredients like caviar, sweetfish, akamutsu, and duck, was expertly prepared over a wood fire, showcasing the chef's skill in cooking.One dish that particularly stood out was the pasta made with Chiba's Gold Rush corn. I was impressed by how the sweetness of the corn was brought out to such an extent, allowing me to fully enjoy the seasonal flavors. The duck was cooked to perfection, with a moist texture that enhanced its umami without the wood smoke overpowering it.I paired the dishes with wine, starting with Etna Bianco, followed by Chablis, and finishing with Volnay Saint-Antoine. Each wine complemented the dishes beautifully, enhancing the overall experience of the course.The atmosphere in the restaurant was calm, and the service was natural and pleasant, allowing me to focus entirely on the food.This is a place where there are no flashy presentations; instead, the ingredients, cooking techniques, wine, and service all harmonize at a high level. I believe it’s one of Tokyo's representative Italian restaurants, and I find myself wanting to return with each change of season to savor the dishes unique to that time. Less

I could only make a reservation for two, so I invited a friend to join me. This is a hidden gem of a high-end Italian restaurant with no sign. The food is undoubtedly delicious, but only two dishes in the course (the risotto and the Bolognese) stood out as particularly exceptional, while the others were tasty but lacked a bit of impact. I believe anyone would find the food enjoyable, but honestly, it wasn't an experience that left a lasting impression after leaving. I would recommend visiting at least once, but personally, I might not return. Less

I visited TACUBO in Daikanyama for dinner.Upon entering the restaurant, I was greeted by a row of counters and a subtle, elegant aroma of firewood that heightened my expectations.Every dish was impressively crafted and incredibly delicious. My favorite was the grilled eel. The surface was perfectly charred, with the fat gently seeping out, creating a juicy texture that harmonized beautifully with the crispy exterior and tender flesh. It paired wonderfully with the refreshing marinated onions and other sides.The wood-fired duck was also exquisite. I learned that it was cooked continuously without resting, yet thanks to the wood, it was never dry—just moist and juicy. It maintained a rare doneness while being warm all the way through, achieving an ideal finish.The short pasta had a delightful chewy texture, exactly what I look for in pasta. The saltiness of the bottarga provided a great accent, and the natural sweetness of the asparagus complemented it perfectly, making me reluctant to finish.The dessert made with passion fruit included water shield, which surprised me as I didn’t expect to see it in an Italian dish. However, it blended seamlessly, showcasing the unique charm of the water shield beautifully. The refreshing aftertaste was delightful, making it a perfect summer dish. The freshly baked financier was also crispy and fragrant, simply delicious! The combination of ingredients in each dish was remarkable, and it felt like each element was maximally highlighted. It seems that a younger team has recently taken over, and the atmosphere was friendly and enjoyable during dinner. I would love to visit again and also check out the location in Shirokanedai.It was a great meal! Less

I regret not taking a photo of the Caprese salad, which was incredibly delicious. It featured cheese from Takeshima, the only producer of buffalo mozzarella in Japan, and it was absolutely amazing (I already love it to begin with).The other dishes were also of high quality! I had been avoiding Italian food lately, thinking it might be too heavy after indulging in Japanese cuisine, but it was not heavy at all! Plus, they kindly adjusted my portion size (especially for the meat) to be smaller halfway through, which was a nice touch ♥Another standout was the dessert! It was a refreshing passion fruit-based dessert with a unique accent of junsai (water shield). This is quite a rare use for it, but it paired perfectly! I usually associate junsai with vinegared dishes, so this was a delightful discovery, and it was simply delicious!While it may be on the pricier side, the quality truly reflects the taste. Less

On this day, I enjoyed a course meal.What struck me first was the deep commitment to the ingredients. The producers and origins were clearly communicated, allowing me to feel the sincerity behind each dish. Knowing the background of the ingredients enriched the dining experience.Each dish was crafted to highlight the natural flavors of the ingredients, showcasing meticulous attention to detail. The caviar, in particular, was less salty than I expected, making it very enjoyable and memorable. The balance between the ingredients was excellent, allowing for a pleasant experience until the very end.I was also delighted to find my personal favorite, Royal Blue Tea, available. It paired wonderfully with the dishes and enhanced the special dinner experience.The restaurant has a calm atmosphere, making it perfect for a date. It feels both high-quality and warmly inviting.I also noticed that there seemed to be many regular customers, which speaks to how beloved this place is.This is a restaurant filled with respect for ingredients and the chef's dedication, making it a perfect spot to visit on a special occasion. Less

Nestled in a quiet area of Daikanyama, "Daikanyama TACUBO" offers a delightful dining experience.Surrounded by the aroma of wood-fired cooking, I enjoyed a variety of dishes that truly highlight seasonal ingredients.One standout was the collaboration of white asparagus and green asparagus.The first thing that caught my eye was the remarkably large asparagus, unlike anything I had seen before!The presentation maximizes the natural flavors of the ingredients, adding to the excitement of dining at this restaurant.The dish served in a charming vessel, along with the delicately plated caviar and pasta, was nothing short of art.The salmon cutlet was perfectly cooked, crispy, and delicious.The true essence of wood-fired cooking shines through in their signature grilled meats, which are astonishingly moist and juicy.They pair excellently with grilled vegetables, and you can enjoy a variety of flavors with the accompanying salt and sauces.Additionally, the wine pairings with the dishes were exceptional, allowing for a luxurious experience.At "Daikanyama TACUBO," you can savor the depth of wood-fired cuisine with all your senses.I highly recommend visiting for a special night with someone dear. Less

I was invited by someone from the TV industry to visit "TACUBO" for the first time!!!Tabelog rating: 4.35A prestigious restaurantExtremely difficult to reserve, and the average spending per customer is quite high.Moreover, we were seated in a private room at the back!!!Everything that was served was delicious, with many innovative dishes that left me at a loss for words, simply repeating how good everything was! Haha. Even the dessert was delightful, and the homemade pudding we took home was incredibly tasty!I would love to visit again if the opportunity arises! Less

I had such a wonderful experience at TACUBO in Shirokanedai that I decided to visit this location as well.The asparagus was impressive, and the sweet tomatoes were delightful. Even as someone who isn't fond of vegetables, I found everything to be delicious, showcasing their commitment to quality ingredients.I enjoyed the caviar capellini and mozzarella, and the melt-in-your-mouth eggplant bolognese was satisfying at 100g, leaving me completely full!The staff were also very attentive, providing detailed explanations of the dishes, which made for a lovely dining experience. Less