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Japanese: Kaiseki

Nishiazabu Noguchi-feature

Nishiazabu Noguchi

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Nishiazabu Noguchi Description

Located in Nishiazabu, Tokyo, Nishiazabu Noguchi is a restaurant that offers a unique and exquisite dining experience. The restaurant is known for its seasonal kaiseki cuisine, meticulously prepared by the skilled chef, Noguchi, who has honed his craft in renowned restaurants in Tokyo.

As you step into the restaurant, you will be greeted by a sophisticated and elegant ambiance, with a beautifully crafted white wooden counter seating for eight guests. This creates an intimate and exclusive atmosphere, perfect for hosting important guests, romantic dates, or enjoying a meal with family.

The highlight of Nishiazabu Noguchi is their 'Omakase' course, which showcases Noguchi's refined techniques and the freshest seasonal ingredients. The menu is thoughtfully curated to bring out the natural flavors of the ingredients, offering a classic and authentic taste of Japanese cuisine. The dishes are beautifully presented, reflecting the attention to detail and artistry of the chef.

Whether you are a connoisseur of Japanese cuisine or simply looking for a memorable dining experience, Nishiazabu Noguchi sets itself apart with its exceptional kaiseki cuisine, elegant decor, and impeccable service. It is a place where you can indulge in the mastery of Japanese culinary traditions and savor the essence of each season through the carefully crafted dishes.

Get Inspired By This Cuisine


Nishiazabu Noguchi Overview


Royal Building 1-chōme-10-16 Nishiazabu, Minato City, Tokyo 106-0031


+81 (0) 50-3198-5571


9 minute walk from Nogizaka Station.

Operating Hours

Sun: 6:00PM-10:00PM
Mon: 6:00PM-10:00PM
Tue: 6:00PM-10:00PM
Wed: 6:00PM-10:00PM
Thur: 6:00PM-10:00PM
Fri: 6:00PM-10:00PM
Sat: 6:00PM-10:00PM

Payment methods

Cash, Visa, Master Card, AMEX, Diners Club, JCB

Restaurant Features

Reservations Accepted

Wine List


Sake Selection

Nishiazabu Noguchi Reviews

Nishiazabu Noguchi Google Average Rating



Since there is no menu, I cannot list the names of the dishes. It was my first time visiting him, but the atmosphere was completely different from that of Mr. Koju, where I was trained.
The cooking was inherited from Mr. Koju...
Mr. Koju was feeling nervous and a little tired at the counter, so he had to use a private room, but Mr. Noguchi enjoyed the meal as he had lively conversations with the customers next to him.


[«January 11, 2022 New Open♡» Seasonal ingredients are turned into the best masterpieces by the skills honed at a famous restaurant (๑˙꒳​˙๑) From the beginning to the end, you will be very satisfied and full and very happy ( ˶¯ 灬¯˵)】
*⑅︎୨୧┈︎┈︎January 11, 2022 GRAND OPEN┈︎┈︎୨୧⑅︎*
Kaiseki cuisine made with techniques honed at famous restaurants and seasonal ingredients
First visit to “Nishiazabu Noguchi” where you can enjoy⭐️
Mr. Shotaro Noguchi is known as “Koju”, “Higuchi”, “Akasaka Ogino”, etc.
After training at a famous Japanese restaurant, he opened his own restaurant at the young age of 33.
You can enjoy kaiseki cuisine prepared in courses using seasonal ingredients.
——When using——

weekday dinner
Reservations available

--Use scene--

With friends (2 people)


——Meal contents——
▶Cold steamed egg custard with hairy crab and raw sea urchin
Plenty of hairy crab, fresh sea urchin, and edamame ♡ while melting the wasabi.
The rich flavor spreads throughout your mouth and is refreshing.
Deliciousness that makes you feel like summer ( ˶¯ 灬¯˵)
Super moist and soft with a light flavor
It’s good to be able to feel it (๑ ́ᄇ`๑)
▫️Shizuoka Prefecture Dolce Dream
It’s so sweet (○・∀・○)
With a sugar content of 18 degrees, the sweetness is concentrated and irresistible ♡♡
▫️Manganji chili pepper
Easy to eat with no bitterness or spiciness ♡
▶Sake-steamed figs with yuzu miso
Figs are smooth and sweet (⑅•ᴗ•⑅)
Yuzu miso brings out the sweetness even more♡
▶ Grilled Kuromutsu stick sushi
It's so fatty that it spreads as soon as you put it in your mouth!
It’s packed with flavor and so delicious ( ˶¯ 灬¯˵)
▶Rice bowl of conger eel and mustard greens
The hamo is fluffy and plump, but the meat is concentrated!
The gentle flavor of the soup stock is delicious (∩´∀`∩)
Water salt, vinegar citrus or wasabi, and soy sauce.
▫️Hyogo Prefecture Awaji Island Red Sea Bream
I like the good elasticity and elegant taste♡
▫️Bigfin squid
It has a strong sweetness, and when you dip it in water and salt, it becomes even more delicious! !
▶Kesennuma, Chiba Prefecture Pickled tuna with mitsuba dressing
The refreshing taste is really delicious! !
I also like Mitsuha's accent (。ᵕᴗᵕ。)"
▶ Karasumi mochi
Wrap Karasumi in rice cake.
The salty taste of Karasumi and the texture of rice cake go well with sake! !
▶Salt-grilled young sweetfish from Tenryu River, Nagano Prefecture
Pair with dark beer.
The subtle bitterness of the young sweetfish is so great ♡
▶Shizuoka Prefecture Tamashunagashi
You can feel the natural sweetness of corn corn! !
It's wonderful that the texture is smooth and there is no unpleasant roughness ♡
▶Fried tiger fish with rice flour
It's moist, fluffy, and has a beautiful flavor! !
▶Simmered conger eel, Aomori Prefecture Noheji turnip, and Japanese pepper
Fluffy boiled conger eel with soup-stained turnips,
The spicy accent of real Japanese pepper is also effective and delicious ♡
▶Eel bowl
It's not that thick, but it's crunchy and fluffy♡
It has a rich flavor that you can eat as much as you want (* ॑꒳ ॑*)
▶Rice cooked with throat black and onions
The sweetness of the onions spreads through the flavor of the black throat fat.
It’s so delicious ( ♡´³`)σ
▶Tuna bowl
The rice is hard and the grains are firm.
It’s also amazing when combined with the melting flavor of the tuna (๑˙꒳​˙๑)
▶ Beef Shigure-nidon topped with egg yolk
Egg yolk adds mildness to the rich flavor of Shigure-ni.
The food is going well (。ᵕᴗᵕ。)"
▶Rum Fig Monaka Ice Cream
The rich flavor of the lamb spreads out! !
I also really like the crispy texture in the middle ♡
▶Yamagata Prefecture Sato Nishiki/Miyazaki Prefecture Mango
Fresh, sweet and delicious♡
——Menu contents——
◇◆Omakase course ¥25,000◆◇
◇Cold steamed egg custard with hairy crab and raw sea urchin
▫️Shizuoka Prefecture Dolce Dream
▫️Manganji chili pepper
◇Sake-steamed figs with yuzu miso
◇ Grilled Kuromutsu stick sushi
◇Rice bowl of conger eel and mustard greens
▫️Hyogo Prefecture Awaji Island Red Sea Bream
▫️Bigfin squid
◇Kesennuma, Chiba Prefecture Pickled tuna with mitsuba dressing
◇ Karasumi mochi
◇Salt-grilled young sweetfish from Tenryu River, Nagano Prefecture
◇Shizuoka Prefecture Yuzuri-nagashi
◇Fried tiger fish with rice flour
◇Simmered conger eel, Aomori Prefecture Noheji turnip, and Japanese pepper
◇Eel bowl
◇Rice cooked with throat black and onion corn
◇Tuna bowl
◇Beef Shigure-nidon topped with egg yolk
◇Miso soup
◇ Pickles Mizunasu
◇Rum Fig Monaka Ice Cream
◇Yamagata Prefecture Sato Nishiki/Miyazaki Prefecture Mango
——Customer service——
The general doesn't say much, but it's a very good timing.
She joins the conversation and makes me feel very comfortable!
The landlady also responded quickly by asking for refills of alcohol.
Her smile is very nice and kind♡
Very satisfied! ! !
——In-store atmosphere——
There are about 8 seats at the luxurious plain wood counter.
The atmosphere is very nice and the space is warm.
I would like to visit you when the season changes!


The quality of the food depends on where you train. The restaurant received one Michelin star in its second year of operation, and has become a new Japanese restaurant in Minato Ward, along with Akasaka Ogino.

The other day, I had some great food at Akasaka Ogino, so I was very interested in visiting Akasaka Ogino, where I also train and have a brother-student relationship with Mr. Ogino.

The owner, Shotaro Noguchi, trained at my favorite Japanese restaurants, Koju in Ginza and Higuchi in Jingumae, and became independent in January 2022. It is a new famous Japanese restaurant that received a Michelin star within a year.

First dish: Fresh sea urchin, edamame, and grilled eggplant. Soft grilled eggplant is my favorite ingredient. The wasabi and plenty of sea urchin make me happy. The edamame provides a contrasting texture.

Second dish...Okoze, Manganji chili pepper, and fried corn. The tempura brings out the deliciousness of the fresh ingredients, and the texture is also really delicious.

Third dish: Steamed figs with sake. The elegant sweetness of the figs is simply exquisite. It was my first time having sake-steamed figs, and they went well with the bean paste on top.

Fourth item: Kurumatsu nigiri wrapped in fragrant seaweed. The greasy kromtsu was full of flavor and the scent of seaweed was very good.

Fifth dish: A bowl made with seasonal conger eel. A heavenly dish of fluffy conger eel served with flavor-packed soup stock.

Sixth item: Red sea bream and surf clam sashimi. The fresh taste of the springy red sea bream and the crunchy sweetness and umami of the surf clam go well with the wasabi.

Seventh item...Sashimi of striped horse mackerel, which is in season now, and has a great texture and fatty flavor.

Eighth item: Salt-grilled young sweetfish caught in the Tenryu River. The salty sweetfish is delicious, and the bitterness of the sweetfish goes well with the dark beer.
This combination is an iron plate combination that was also seen at "Akasaka Ogino".

Ninth item: Dolce Dream corn, which has a sugar content of 18 and is sweeter than fruit. The origin of the word delicious is sweet. The corn was fragrant and sweet, and it was the most delicious suribashi dish.

Tenth dish: Karasumi mochi, which is served with soft rice cakes and has an exquisite accent of karasumi. It was a dish that goes well with Japanese sake.

Eleventh item: A combination of Noheji turnips and boiled conger eel, the taste of the turnips soaking up the soup stock and the soft conger eel with the aroma of real Japanese pepper is wonderfully delicious.

Twelfth item: A small bowl of eel. When you bite into it, the surface is crispy and fragrant, followed by the fluffy meat. It's a pity that I finished eating it so quickly!

Thirteenth item: Rice cooked with black-throated seaweed and corn. The rich fat of Nodoguro makes the corn taste like butter corn.
This was so delicious that I had to refill it many times. The finest cooked rice.

Fourteenth item: Beef bowl with boiled beef sigure. For the last three dishes, Mr. Noguchi kept giving us extra refills, so we had to refill them over and over again until our stomachs were full.
It was delicious anyway

Fifteenth item: white azuki bean and brown sugar syrup ice cream. The ice cream is also delicious, with a crispy texture and a nice aroma.
It wasn't too sweet and it was a very satisfying meal until the last dessert.

Following "Akasaka Ogino" the other day, "Nishiazabu Noguchi". Brothers and disciples who trained at one of Japan's most famous restaurants soon became independent in the same Minato Ward. Both became famous restaurants that received Michelin stars soon after opening.

Because we trained in the same place, we had a number of dishes with the same basics but different expressions, and while they were both exquisite, we were able to enjoy the differences and it turned out to be a very good meal.

It was a wonderful shop.

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