Japanese cuisine Tagetsu (日本料理 太月) Tokyo

Today, I visited Tagetsu, a high-end restaurant that has even received a Michelin star, before my overseas assignment.The restaurant is located close to Omotesando and has an air of luxury.The drink prices are reasonable for a restaurant of this caliber.Overall, the flavors were outstanding. I truly enjoyed the craftsmanship that extended all the way to the desserts.I had the grilled bonito, grouper rice, and a soup dish.And the ayu (sweetfish) took 40 minutes to prepare and was exquisite...Also, the Japanese tea was incredibly delicious!The service was exceptional, and I highly recommend this place. Less

On this day, there were 7 counter seats available, along with private rooms. There was no background music in the restaurant. The lunch course was priced at JPY 12,100, tax included. The grilled fish was introduced as natural sweetfish from the Nagara River. (I enjoyed a cup of kombu broth in a sake cup.)- Suzuki Sashimi with Jelly and Green Onion- (Hand-shaved bonito flakes on my palm)- (A cup of broth made with kombu and bonito flakes)- Simmered Dish: Grilled Hamo Fish Cake with Somen Noodles- Sashimi: Katsuo with Straw-Grilled Flavor- Grilled Fish: Sweetfish from the upper Nagara River, grilled with salt, served with wasabi vinegar- Appetizer: Miso Matsukaze, Fruit Corn, Tender Octopus, Pressed Sushi- Instead of the simmered dish: Steamed Kue Fish- Rice: Kue Fish Takikomi Rice, served with a bowl and pickles- Dessert: Peach Panna Cotta, Ice Monaka with Sansho Pepper, and Kuzu Noodles made right in front of me, accompanied by Sencha tea.I found it interesting to sample the kombu broth, shaved bonito, and blended broth in small portions. Even though it was a lunch course, it was authentic and traditional Japanese cuisine. The ingredients were all carefully selected, and I was extremely satisfied. (However, please note that the price of JPY 12,100 for the lunch course will be revised to a new price starting October 2026.) Less

Mr. Mochizuki opened Tagetsu in 2013, and his son, born that year, is now 13 years old. Around 2016, his son used to run around the restaurant. Now, as a renowned chef, he oversees operations at overseas locations. I never expected to keep coming back for so long, but I continue to be captivated by the delicious dishes.◆ Kombu Dashi◆ Chilled Soft-Shelled Turtle with Green Onion and Ginger Sauce◆ First Dashi (Kombu Dashi and Bonito Flakes)◆ Tempura of Managatsuo and Fresh Sea Urchin from Hokkaido◆ Tender Stewed Black Abalone from Chiba, Grilled Kamo Eggplant, Mini Okra◆ Sashimi of Matsukawa Sole from Hokkaido, Cucumber and Beets◆ Grilled Sweetfish from Nagara River◆ Hassun Akita's Water Shield with Tosa Vinegar, White Corn Tempura, Simmered Iwate Oysters from Mie Prefecture, Low-Temperature Cooked Duck from Iwate, Egg Yolk Sushi with Kagoshima Kuruma Shrimp, Pumpkin, Winter Melon, Scallop with Egg Yolk, Yuba◆ Yoshino Simmered Rockfish, New Burdock, Japanese Porcini Broth◆ Sendai Beef Tri-Tip with Walnut Sauce and Inaniwa Udon◆ Rice with Young Ginger and Fried Horse Mackerel◆ Beef Shigureni with Simmered Eggs Rice Bowl◆ Tempura of Aori Squid Rice Bowl◆ Mizuyokan, Pecan Yubeshi, Black Sesame Monaka◆ Kuzukiri Less

I revisited for lunch. It's very reasonable and I really like it.- Yoro Tofu with seaweed and wasabi - Hamo (pike eel) with eggplant and soup - Matsukawa Sole with ponzu, simmered shuto, and sesame oil - Grilled sweetfish - Hassun (seasonal appetizer) Iwate duck, shrimp with egg yolk vinegar, and fried sweet corn Junsai (water shield) - Chilled yuba (tofu skin) with cucumber, pumpkin, and fruit tomato - Donchicchi fried horse mackerel with ginger rice, red miso soup, and pickles - Mizuyokan (sweet red bean jelly), nut yubeshi (sweet rice cake), and monaka (wafer cake) - Kuzukiri (starch noodles) The donchicchi fried horse mackerel was rich and delicious. The freshly made kuzukiri was so good that I wanted to have seconds. Less

I visited for a beautiful mom friend's birthday party! ( ´ ▽ ` )ﾉ She never seems to age! (laughs) She just keeps getting younger, more beautiful, and stronger every year! ♡ Located in Omotesando, Tokyo, Japanese cuisine Tagetsu is a Michelin Guide Tokyo one-star restaurant and has received a bronze rating on Tabelog. They offer authentic kaiseki cuisine that highlights carefully selected seasonal ingredients! We had a reservation and arrived at the restaurant! After a 5-minute walk from Omotesando through a back alley, we found the restaurant tucked away quietly. We were guided to a large private room with table seating, which was quiet and very comfortable. To start, we toasted to the birthday celebration with champagne! (*^^)o∀*∀o(^^*) I started to get a bit tipsy, so I’ll write down what I remember! - Fruit tomato jelly and junsai from Hadano - Grilled sea bream and winter melon soup - Sashimi of grouper - Grilled sweetfish It’s said you can eat it whole from the head! I usually find sweetfish a bit too strong in flavor, but the fragrant grilled sweetfish was delicious! - Hassun (seasonal appetizer platter) The green maple leaves reminded me of early summer! - Soft-cooked eggplant and octopus - Red rice They served this for the birthday celebration. The red rice was topped with karasumi (dried mullet roe)! - Clay pot rice with corn The vibrant yellow corn made me feel the essence of early summer. - Dessert The kuzukiri (starch noodles) was freshly made! It becomes firm after about 3 minutes! It was slippery, chewy, and fluffy! The mysterious texture combined with the sweetness of black syrup was incredibly delicious! The private room allowed us to enjoy a fun conversation with friends! Considering the location and the quality of the dishes, lunch was offered at a very reasonable price, making it an excellent value Japanese restaurant! Thank you for reading until the end! Your "likes!", "follows", and "saves" are very encouraging and make me happy! Thank you! （╹◡╹）♡ Check out my Instagram videos! Paku Paku Gourmet (Cicciolina Chibi) cicciolina__chibi Paku Paku Travel Gourmet (Cicciolina Chibi) mro_0405 I have over 2000 posts on Tabelog! Cicciolina Chibi https://tabelog.com/rvwr/021636190/ Less

This was my second visit to Tagetsu.I started with the first dashi (broth).The first dish was a tomato and junsai (water shield) puree.The flavor of the tomato was rich and pronounced!Next was the conger eel.For the main dish, I had young sweetfish, which was grilled slowly over charcoal until it was perfectly cooked, and I could eat the bones and everything.The finale was corn rice, which was lightly seasoned to let the natural flavors shine through.For dessert, there was a pudding made with Taiwanese pineapple and a jelly, perhaps?The matcha monaka (wafer) had a subtle sweetness.They also made handmade kuzukiri (starch noodles) right in front of me.The owner was friendly, and the atmosphere was very comfortable.Thank you for the wonderful meal! Less

To celebrate a birthday, I visited a Japanese restaurant located in the basement of a building in Kita-Aoyama for a slightly luxurious lunch.The course began with a vibrant dish featuring a red tomato jelly with cool, refreshing junsai floating on top. The light flavor was delightful on the palate. Next came a beautifully presented small bowl filled with a dish that had the refreshing aroma of myoga, instantly stimulating my appetite.Following that was a stunning bowl of carefully prepared hamo (pike eel) with expertly cut bones. The gentle aroma and deep flavor of the dashi broth seeped into my body. The sashimi that followed was elegantly arranged, featuring beautifully marbled tuna and a white fish with a delightful texture.The grilled ayu (sweetfish) was cooked to perfection, allowing me to enjoy its fragrant flavor from head to tail. The combination of rich uni (sea urchin) and tender abalone offered a luxurious burst of umami.Next came the hachizuna (seasonal appetizer) adorned with fresh aomomiji (green maple leaves), followed by warm noodles in a deeply flavorful broth. The meal concluded with a vibrant yellow corn rice that was beautifully presented. Each grain of rice was infused with the sweetness of corn, making it hard to stop eating even as I felt full. I was also pleasantly surprised to receive the leftovers carefully wrapped as a takeaway, a thoughtful gesture.From the exquisite dishes to the dessert, every aspect of the meal was meticulously prepared, allowing me to enjoy a wonderful experience. It was a memorable moment truly fitting for a special day. Less

I visited for a friend's birthday lunch! I was delighted to find that the chef is from a region close to my hometown, so it was nice to enjoy familiar ingredients and Japanese sake.⚫︎ Hadano-grown fruit tomatoes and junsai I love junsai! The vibrant red of the fruit tomatoes is beautiful!⚫︎ Sea bream and winter melon soup ⚫︎ Sashimi of Kue I enjoyed it with soy sauce and a reduction of shuto.⚫︎ Grilled sweetfish I love sweetfish and eat it at home, but at Tagetsu, they suggested, "Please eat it whole, including the head!" It was grilled perfectly, so I enjoyed every part, including the head and bones.⚫︎ Hassun The green maple leaves evoke the feeling of early summer. So beautiful! I especially loved the egg yolk shaped like a lantern and the simmered hamo roe.⚫︎ Soft-cooked eggplant and octopus ⚫︎ Red rice Since it was a birthday celebration, they served this! The red rice was generously topped with karasumi.⚫︎ Clay pot rice with corn The accompanying garlic chives and pickles paired wonderfully with the Japanese sake! The sake was from my hometown, Ryū, in Ashigara. I was thrilled to enjoy local sake at such a Michelin-starred restaurant in the city!⚫︎ Dessert The kuzukiri had a fluffy and melt-in-your-mouth texture, a delight with the sweetness of black syrup.Overall, the dishes were truly exceptional, as expected from a Michelin one-star restaurant! Everything was delicious! It was a great meal! ◡̈❁ Less

Having mostly enjoyed French and Italian cuisine, it had been a while since I experienced a Japanese course meal, and this restaurant truly reminded me of the charm of washoku (Japanese cuisine).Each dish was rich in umami from the dashi (broth), showcasing a refined taste that highlighted the natural flavors of the ingredients. The hassun (seasonal appetizer platter) was particularly beautiful, with each item reflecting the season and the chef's dedication, allowing me to enjoy it with all my senses.The clay pot rice served at the end was also incredibly delicious, and any leftovers could be made into onigiri (rice balls) to take home. Additionally, there were extra menu items like ramen and kakiage (tempura) available, making for a highly satisfying experience until the very end. Overall, the portions were generous, so I recommend arriving with a good appetite.The chef's warm personality made for a comfortable atmosphere, and I thoroughly enjoyed my time there. The matcha (green tea) prepared at the end of the course was authentic, and I found myself captivated by the skillful preparation.They also offer take-out options for honey pudding and matcha pudding (both require advance reservation). I didn’t try them this time, but I definitely want to order them on my next visit.Both the food and hospitality were exceptional, making me eager to return. It was a great meal! Less

I am a traveler from Taiwan, and it has been about a year since I enjoyed high-end Japanese cuisine in Japan. On the last day of my trip with friends, I visited Tagetsu. Sitting at the counter, I had the rare opportunity to witness the chef's remarkable skills up close, which made for a truly special experience.The dishes featured many ingredients that are hard to find in Taiwan, and the combinations of flavors in each dish were incredibly harmonious, showcasing a high level of craftsmanship. The seasoning that brought out the natural flavors of the ingredients was also excellent, enhancing the appeal of each dish.Additionally, the chef was very kind, providing detailed explanations about the ingredients and how to enjoy the dishes, which deepened my understanding of the cuisine.I was highly satisfied with the taste, technique, and service, and I believe this is a wonderful Japanese restaurant where one can spend a special time.As a member of a tea ceremony club with experience in learning Japanese tea ceremony, I was particularly moved by the beautiful and meticulous way the chef prepared the matcha that I had as a final addition. The high level of craftsmanship was evident not only in the food but also in the matcha, reflecting a commitment to excellence.If I have the opportunity to visit Japan again, I would definitely love to return. Less

I visited Japanese cuisine Tagetsu for the first time in about 10 years.They offer a great lunch course during the day:♢ Bamboo Shoots ♢ Soup ♢ Sashimi ♢ Fried and Grilled Dishes ♢ Assorted Delicacies ♢ Simmered Dishes ♢ Rice ♢ Dessert Each dish was prepared with great care, and I was pleasantly surprised to find assorted delicacies included at this price point. There were plenty of rice refills available to finish off the meal, and I even got some rice balls to take home. The dessert was substantial as well, making for a highly satisfying lunch.It was a great meal! Less

I made a reservation for a lunch course at JPY 12,100 (tax included) for three people with two friends. Since this restaurant has been awarded a Michelin star, I had high expectations for my visit. The stairs leading down to the restaurant were crowded with waiting guests, which only heightened my anticipation. Although I didn’t specify, we were shown to a private room, which was nice for a relaxed reunion where we could catch up without hesitation. I wonder if private rooms are reserved for groups of three or more? I don’t think there was any prior notice about this, but I noticed a private room fee was included. We ordered drinks and toasted, eagerly waiting for the first dashi (broth). However, it seemed like we received a different course, as we didn’t get the dashi, which was disappointing. T^T Moreover, it took quite a while to receive the first appetizer, the bamboo shoot with miso. This dish was a bit too sweet, which overshadowed the delicate flavor of the bamboo shoot. After that, we had a clear soup with hamo (pike eel) and junsei (water shield) beautifully floating alongside the fluffy fish paste and the fragrant broth. This was the dish I had been waiting for!!! We ordered Japanese sake from Tagetsu, and the sashimi included kuge (a type of fish) and hasuimo (lotus root). It was a delight to have kuge, which is rarely served. (*^^*) For grilled dishes, we had salt-grilled kamasu (barracuda), and for fried dishes, young corn tempura. We also ordered Sogen sake. The hassun (seasonal appetizer platter) included boiled octopus, anago (conger eel) rolled with burdock, firefly squid marinated in soy sauce, wine-poached plum, fried eggplant dengaku, and aji (horse mackerel) chirashi sushi. We added more Sogen sake and had simmered komon hato (a type of fish) and vine purple vegetables. The rice was served as a gozen (set meal) with chirimen sansho rice. I was surprised by the number of small side dishes surrounding the rice. I requested to take the rice home. For dessert, we had chilled sweet red bean soup, white wine jelly with three types of berries, and caramel ice cream monaka (wafer). I could feel the meticulous attention to detail in the dishes. Overall, it was unfortunate that there was a delay before the first appetizer, and after that, things felt a bit rushed, leading us to finish just before closing time. However, the hamo fish paste in clear soup and the dessert were particularly delicious. If I have another opportunity, I would love to enjoy the counter seating next time. It was a great meal! Less

About a month ago, I made a reservation and enjoyed lunch here. The restaurant has a counter with 7 seats and private rooms. There was no background music, just the sounds of the chef preparing fish and frying, creating a quiet and calming atmosphere.I had reserved the following course:"Lunch Course (8 Dishes) @ JPY 12,705 (including 5% tax)"Here’s what I had:- Welcome Kombu Dashi (with Hirahai)- Bamboo shoots, tofu, and wood ear mushrooms → The green sauce was delicious!- Soup: Hamo (pike eel), Rishiri Kombu, yuzu → A comforting flavor.- Sashimi: Shimane Prefecture Kue (grouper) → Perfectly paired with the liver, very tasty!- Grilled dish: Sakura Masu (cherry salmon), Tempura: Asparagus → The refreshing cucumber and vinegar sauce complemented the salmon well.- Hassun: Akashi octopus, Anago (conger eel) wrapped in burdock, Donchicchi horse mackerel sushi wrapped in bamboo leaves, firefly squid, and fuki no to dengaku → The combination of octopus and okra was great. The Donchicchi horse mackerel inside the bamboo was rich in fat!- Simmered white fish- Rice: Jako (dried young sardines) rice, tororo (grated yam), soft-boiled egg, gyu shigure (beef stew), nori (seaweed), miso soup, pickles → The combination of tororo and jako rice was excellent. All the side dishes were delicious, and I felt very full.- Dessert: Cold Shiruko (sweet red bean soup), loquat, sakura-flavored ice monaka (wafer) → All the desserts were delightful!The meal featured carefully selected ingredients from all over Japan. The flavors were wonderful, and each dish had impressive presentation.For drinks, I had:- Cold Genmaicha @ about JPY 700The total bill came to JPY 13,400.I enjoyed the live atmosphere of watching the chef cook from across the counter, which was quite entertaining. It was a very cost-effective Japanese lunch. It was a great meal! Less

Nestled in a quiet alley in Omotesando, "Japanese cuisine Tagetsu" captivates from start to finish with the chef's meticulous craftsmanship and beautifully presented seasonal dishes.From the very first appetizer, the essence of spring is fully expressed. The presentation featuring wild vegetables, firefly squid, and cherry blossoms is simply stunning, creating a natural flow that encourages you to enjoy more Japanese sake.The combination of sea bream and cherry leaves in the soup showcases a remarkable clarity in the broth, making me appreciate once again how incredible Japanese cuisine can be.The sashimi not only highlights the quality of the ingredients but also pairs exquisitely with the egg soy sauce. The grilled dishes and sake snacks, while seemingly simple, surprise with their depth of flavor, reflecting the chef's careful attention to detail.And then, the bamboo shoot rice as the final dish. The aroma that wafts up when the lid is lifted is simply irresistible. The generous amount of bamboo shoots combined with the refreshing flavor of sansho leaves, paired with the Japanese sake "Kondai", creates a moment that truly encapsulates the essence of spring.Even the final dish, the oyakodon (chicken and egg rice bowl), is executed flawlessly, leaving a high level of satisfaction. This is Japanese cuisine that impresses not with extravagance, but with its profound flavors. I look forward to returning to this remarkable restaurant on a day when I want to quietly savor the seasons. Less

Since my partner wasn't available, I made a lunch reservation at this place that had caught my interest for a while and visited alone.To be honest, there are many restaurants with high ratings that don't live up to the hype, so I entered this one with some skepticism.The first sip of the dashi (broth) was gentle yet well-defined, with a clean flavor primarily based on salt. At that moment, I realized this was a well-run establishment.The dishes were not only visually appealing but also tasted excellent. You could tell that each dish was prepared with care. The sea bream rice had a few bones, but that was within acceptable limits.The entire meal took over two hours, but it didn't feel long at all; it was an enjoyable experience. I thought everything was delicious throughout.However, there was one concern: a person who seemed to be an apprentice was coughing without a mask. In a dining establishment, I would prefer if they wore a mask when coughing. Given how good the food was, that aspect was a bit disappointing. Less

This authentic Japanese restaurant has intentionally returned its Michelin star. The omakase begins with a small bowl of the day's finest dashi, made with soft water from the Shirakami Mountains, which is smooth and melts on the tongue. Seasonal ingredients are prepared with the utmost care, showcasing their natural flavors in beautifully presented dishes that capture the essence of the season. The portions are generous, and after enjoying the beef shabu-shabu generously seasoned with flower pepper, I was completely satisfied with the clay pot rice featuring bamboo shoots and butterbur. I also had the option to choose from oyakodon, kakiage don, or ramen for the final dish, making for an incredibly fulfilling meal. Less