Top Chef Selection ~Pioneers~
Nishi-Azabu: 'Kasumitei Matsubara'
COOKING INGREDIENTS
Top Chef Selection ~Pioneers~
The Chef of Kasumitei Matsubara, Nishi-Azabu
The Chef of Kasumitei Matsubara, Nishi-Azabu
Comments
At the request of Mr. Muraishi, I wanted to serve an early-summer dish that doesn't overwork the ingredients — just a little ingenuity and technique — and present it plainly and directly, without unnecessary decoration.
Signature Dish
Signature Dish
Hairy crab wrapped in lettuce (ginger gelée, sea grapes, shiso flower spikes, white asparagus)
At our restaurant, we focus on cooking that draws out the umami and flavor of the ingredients themse…
DETAIL
Abalone and Kamo eggplant, grilled with fermented sweetfish-innards glaze, with sweet green pepper and myoga bud
Since we've seen more guests from overseas lately, we'd love for them to enjoy truly authentic Japan…
DETAIL
Restaurant information
Restaurant information
Inside, the seven-seat counter is the premium seating, where guests can experience with all five senses the dishes being prepared right in front of them. Four private rooms are also available.
〒106-0031
1-7-2 Nishi-Azabu, Minato-ku, Tokyo, Adesso Nishi-Azabu, 3rd Floor
TEL: 03-5772-5717
Want to check the seasoning blend before you cook?
COMMENT
Get off at Roppongi Station and head along Roppongi-dōri toward Nishi-Azabu. Passing the EX Theater on your right, turn down the narrow lane just beyond it, and on the 3rd floor of the building there is 'Kasumitei Matsubara.'