【 Supreme gastronomic experience with soup stock - The essence of Japanese taste at the rising star "kiso" in Azabu Juban 】
As a sister store of popular shops "nou" and "iro" in Nakameguro
To kiso, who was born in June 2025.
As the name suggests,
Thoroughly sticking to the soup stock that is the "foundation" of cooking,
A fusion of Japanese, French and Chinese techniques
It is a hideaway in Azabu Juban where you can enjoy creative cuisine.
At the counter seat of a cypress board of 200 years old,
You can enjoy the chef's skills woven in front of you with all five senses.
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✅ various soup stock carefully drawn from seafood and shellfish is the basis of each dish.
Asari, plum, bonito, kelp, etc. The precise composition that uses the optimal soup stock for each ingredient creates a beautiful finish
✅ creative cuisine using Japanese, Western and Chinese techniques.
An artistic combination that coexists unexpectedly and harmoniously, such as white grilled eel with foam of Japanese pepper, torafugu with anko ponzu sauce, kale and garland chrysanthemum in nine paintings
✅ a unified space with colors that are conscious of soup stock materials such as bonito flakes and kelp.
From the counter seats, you can see the state of cooking.
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The full course I received on this day,
With a gentle base of soup stock
It was only one dish that felt the accent with each dish.
Sesame leaf and caviar appetizer of bigfin squid,
The kindness of Asari soup spreads in the mouth,
The salty taste of luxurious caviar is exquisite.
The selection of vessels is also wonderful,
The white pottery brought out the color of the ingredients.
Because the eel is grilled white
It was delicious even without rice,
The taste was very elegant and perfect for 2 items.
It drains water and makes the skin crispy
Foamy sansho sauce and
You can enjoy the accent of the taste with the poured Japanese pepper ✨
the person you were with
I was very satisfied with all of kiso's courses
Among them, I was pleased that the eel was the most delicious ^ ^
Fugu that I haven't had recently.
The thin structure of puffer fish
We had puffer fish that had been laid for about 5 days,
Homemade Ponzu sauce and Ankimo
The taste of Ankimo Ponzu has a creamy taste that melts
The richness of anko and the sourness of ponzu are exquisite.
Kinmedai is often served in a sweet stew
It's delicious in its own way,
kiso's soup stock is firm and
Seafood soup and squid consomme soup.
we have italian truffles
It was a dish that you can enjoy richly.
The body of Kinmedai is also big and I am very satisfied.
Kue is served with kale, garland chrysanthemum and lemon sauce.
Rape blossoms, okra, Japanese ginger and edible flowers
It was a beautiful looking dish.
It is called "White Toro."
With nine pictures of elegant fat riding
Vegetables with high-quality bitterness make chopsticks go well.
The main dish is lamb from Hokkaido.
The counter seats are in front of you.
You can see where it's being baked
It was a dish that expanded the fun.
Green bean dip and
The accented black vinegar sauce is exquisite ✨
The lamb is very soft.
It was delicious ^ ^
The charm of kiso is
Not just high-class Japanese food or creative cuisine,
The basis of Japanese cuisine called soup stock
I just sublimated it in a modern way.
Sitting at the counter of a 200-year-old cypress tree,
While enjoying the skills of the chefs in front of you,
A luxurious time to taste with all five senses.
Suitable for the land called Azabu Juban,
I enjoyed the sophisticated adult gastronomic space 🌹
Full course
18,700 yen (tax included)
・ Aori squid perilla leaf caviar (Asari)
· Eel black cabbage wakame (plum)
· Shin oyster fermented radish udo (fermented radish)
・ Torafugu Ankimo (bonito)
· Snow crab root trefoil (kelp)
・ Kinmedai Sea Bream Shin-Gyugou-Doshi (Seafood)
・ Kue Kale Nanohana (Asari)
· Lamb lotus root (bouillon)
・ Octopus olive (bonito)
・ Fromage Blanc Hassaku
"kiso"
✨ OPEN June 27, 2025 ✨
Google Reviews 4.9 (60)
Tabelog 3.59 (128 items)
The budget:
Night ¥20,000 ～ ¥29,999
Day.
Recommended Situation
Girls' Association ★ ★ ★ ★ ★
Dating ★ ★ ★ ★ ★
Dinner ★ ★ ★ ★ ★
Address:
Azabu HAUS 2F, 3-5-13 Azabu, Minato-ku, Tokyo
Nearest Station:
5 minutes walk from Azabu-Juban Station Exit 1
Business days and hours: Monday to Sunday
17: 00-23: 00
Regular holiday Irregular holiday
Japanese food? # creative _ cuisine Dinner in Azabu Juban # azabu _ juban
『kiso』は単なる和食店ではなく、伝統的なお出汁の「基礎」を大切にしつつ、和食だけでなくフレンチや中華の技法を巧みに融合させた創作料理が楽しめる点が大きな特徴です。お出汁は素材ごとに使い分けられ、浅利、梅、カツオ、昆布といった多彩な味わいのベースが、各皿に奥深い風味と美しい余韻を与えています。この繊細さは日本料理の真髄と言えるでしょう。 私が訪れた際、特に印象に残ったのは、鰻の白焼きに泡状の山椒ソースが添えられた一皿。皮はパリパリで、山椒の香りが爽やかに鼻を抜け、ただの白焼きの一歩先を行く上品で洗練された味わいでした。ほかにも、トラフグの薄造りは5日間寝かせたことで旨味が凝縮され、あん肝ポン酢と合わせることでコクと酸味の絶妙なハーモニーが楽しめました。 店内は、樹齢200年のヒノキ一枚板のカウンターが印象的で、料理人の手仕事を間近で感じられる贅沢な空間。日本料理に欠かせないお出汁の素材色調を取り入れた内装も和モダンで落ち着きがあり、まさに麻布十番の大人が楽しむべき隠れ家です。 さらに、ワインや日本酒も種類豊富に揃っており、ソムリエがおすすめするペアリングで料理の魅力が一層引き立ちます。特に自然派ワイン好きには嬉しいラインナップです。 価格はフルコースで約18,700円（税込）と決して安くはないものの、その価格以上の価値を感じられる味と体験があります。女子会やデート、会食にも最適で、とっておきの時間を過ごしたいときにぜひ訪れてみてください。 私自身、これまで麻布十番で味わったことのない新しい和の世界を実感し、お出汁の奥深さと創作料理の斬新さに感動しました。『kiso』は和食の伝統を大事にしつつ、現代的で独創的な料理を追求することで、訪れる人を五感で魅了する素晴らしい店だと感じます。
