Mitaka

We were invited by a regular customer to visit this very popular Japanese restaurant, which is difficult to reserve, and is located in a corner between Shinbashi and Toranomon, the nearest station being Uchisaiwaicho.
Inheriting the DNA of the Kyoto flavor that no longer exists, he is one of the most popular and talented chefs among his disciples, and serves gorgeously delicious Japanese cuisine that utilizes the ingredients with delicate seasoning.
I really liked this shop, so if I have another chance, I would definitely like to visit it again!

One of the few shops that preserves the tradition of Kyoto flavor.
The owner trained at the legendary Kyomi restaurant and evolved independently.
Rather than being embarrassed by Minato Ward's unique eccentricity, he charms Hoodie with his careful work. Rather than using fancy ingredients, we purchase the highest quality ingredients and compete with the best preparation.
I think it would be a good restaurant if people who don't talk much, who serve customers well, and who can convey their delicate cuisine come to the restaurant.
This time, the conger conger eel was outstanding, and I'm sure it would be very good, but the fluffy preparation is the best. It's also nice that the special items are mainly made with things like potato stems and eggplants. It's also great that you can get a second helping of the rice garnish.
Dessert is also the finest mizuyokan made in-house.
It's similar to Matsukawa's Yokan.
I love the firmness and sweetness.
It was very delicious.

It was a feast.

This is my first time visiting you since you invited me.
The food was prepared by the owner with a nice smile and a good impression, and the food had a beautiful taste without any unpleasant tastes.
I have become a fan of Ajikyou due to the seasoning that is not too overpowering, the gentle cuisine that makes use of the ingredients, and the personality of the chef 😊