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【 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.

- - - - - - -

✅ 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.

- - - - - - -

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

# pr

Japanese food? # creative _ cuisine Dinner in Azabu Juban # azabu _ juban

2/10 Edited to

... Read more「kiso 麻布十番」を探している人が気になるのって、結局“どんなお店で、いくらで、どんな体験ができるか”だと思うので、私が行ってみて感じたポイントを補足します。 まず印象的だったのは「出汁が主役」というコンセプトが、説明だけじゃなく一皿ごとにちゃんと体感できること。浅利・昆布・鰹など、出汁の種類を変えながら料理の輪郭を作っていて、味が濃いというより“余韻が長い”タイプでした。派手さよりも、食べ進めるほど納得感が増える構成が好きな人に刺さりそうです。 席はカウンターが特におすすめ。ヒノキの一枚板カウンターで距離が近く、焼きや盛り付けのライブ感があるのでデートや会食でも間が持ちやすいです。逆に、静かに話し込みたい日より「今日は美味しいものを一緒に楽しむ」気分の日に合うと思いました。 料理で記憶に残ったのは、鰻の白焼きに山椒の“泡”を合わせた一皿。白焼きだから重すぎず、山椒の香りが立って大人っぽい方向に着地します。フグの薄造りは、あん肝ポン酢のクリーミーさで満足度が上がるので、淡白なてっさのイメージが変わる人もいそう。金目鯛は出汁感がしっかりで、さらにトリュフの香りが重なって「和モダン」らしさが強く出ていました。 価格感はフルコースで18,700円(税込)と、麻布十番のディナーとしては“記念日にも使いやすいレンジ”。ドリンクもワイン含め幅広い印象だったので、お酒を合わせたい人はペアリング相談すると楽しめると思います。 行く前の小さなコツとしては、①不定休なので予約前に営業日確認、②香りもの(山椒・トリュフ)が活きるので香水は控えめ、③初訪問ならカウンター指定、の3つ。麻布十番で「日本料理ベースの創作料理」を探しているなら、kisoはかなり満足度が高い選択肢でした。