Oryouri Tsuji
Oryouri Tsuji is a Japanese restaurant located in a quiet corner of Higashi-Azabu, not far from Azabu Juban.
Descending the stairs to the basement, you will find a space filled with Japanese taste and serenity, surrounded by the gentle fragrance of seasonal flowers and incense. In addition to counter seating made of Kiso hinoki cypress, the restaurant has impressive seating with a ceiling made of wood planks processed from famous chestnut trees, as well as an open-air private room with a view of the garden outside, even though it is located in the basement. The owner, Yoshiaki Tsuji, opened his own eponymous restaurant, Oryouri Tsuji, in 2017 after studying at such renowned Omotesando restaurants as Japanese Cuisine Tazuki. Since then, the restaurant has been awarded a star in the “Michelin Guide Tokyo” for nine consecutive years, and is highly regarded for its reliable technique and aesthetic sense. The cuisine is based on traditional techniques, yet is refined and never old-fashioned. Here you will have a special time where you can savor the changing of the seasons with all your senses.
Trimmed beauty and deep nourishment
Oryouri Tsuji offers only monthly courses.
The restaurant offers seasonal ingredients in their most delicious forms, such as wild vegetables in spring, sweetfish in summer, wild mushrooms in fall, and crabs and milt in winter, so that you can enjoy them in their shortest season.
The proprietor has a strong passion for tableware as well, and uses seasonal items from Shigaraki, Karatsu, Mino, and other Japanese artists, based on his hobby of collecting tableware. The food and the dish become one, and each plate is truly a world of its own.
Each dish carefully spun
The course begins with a dish that evokes the running of the season, followed by a colorful side dish, handmade soba noodles, and a meat dish.
The dish is finished with rice carefully cooked in an earthenware pot using bonito broth as a base and adding ingredients that go well with each ingredient.
The dishes are less showy, but bring out the full flavor of the ingredients, and even the Japanese sweets served at the end of the meal create a highly satisfying experience.
Sashimi that brings out the individuality of the ingredients
Sashimi is not just about freshness. The fish is aged for several days to bring out its best flavor, or it is konbu-shime or seared to bring out the best of the fish. The consistent attitude of “listening to the voice of the ingredients” brings a consistent beauty and harmony to the entire dish. Many of the fresh fish used at Oryouri Tsuji, including these sashimi, are delivered from our restaurant. In order to meet Mr. Tsuji's demanding discernment, we identify the best fish of the day at the Toyosu Market and deliver them with the utmost sincerity.
ProprietorYoshiaki Tsuji
The proprietor’s comments
We have been a customer of Dairiki Shoten since the beginning of our business.
Dairiki Shoten deals in high-quality fish, so we can leave it to them with confidence.
- Restaurant name
- Oryouri Tsuji
- Location
- B1F Annex Azabujuban, 3-3-9 Higashi-Azabu, Minato-ku, Tokyo 106-0044, Japan
- Phone
- +81-50-3145-9475
- Business hours
-
Monday, Wednesday, Friday
6:00 p.m.–10:30 p.m.Tuesday, Thursday, Saturday
0:00 a.m.–2:00 p.m.
6:00 p.m.–10:30 p.m.
- Closed
- Sundays and national holidays
- Access
- 4 minutes walk from Azabu-juban Station
