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Azabu Kadowaki
Japanese
A six-seat counter in Azabujuban, a private room with a ceiling so low the Michelin Guide notes guests can feel each other's breathing, and a chef whose kaiseki-style tasting menus hold three Michelin stars. The kitchen leans into seasonality with a quiet intensity drawn from tea-ceremony culture, where restraint is the whole point. The truffle rice has become something of a calling card. Book well ahead, dress accordingly, and bring your listening ears.
The awards strongest first
- Michelin Guide 3 Stars
- Gault&Millau 4 Toques
- The 50 The 50 Discovery
One number, weighted & current 96
How we scoreThe dishes from the writeups
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Truffle rice
“Truffle rice, enriching the meal in both aroma and flavour, is a case in point.”
Michelin Guide “Chef-owner Kadowaki's hero dish is a knockout truffle rice, which sees a decadent amount of the star ingredient served atop the grain, replete with that signature earthy fragrance.”
The 50 -
Crab chawanmushi
“the other dark brown, squid ink, over a bed of warm crab chawanmushi (steamed egg custard).”
The 50
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