My favorite Kaiseki restaurant in Tokyo--Azabu Kadowaki

By Chef Toshiya Kadowaki

Chef-owner Kadowaki’s hero dish is a knockout truffle rice, which sees a decadent amount of the star ingredient served atop the grain, replete with that signature earthy fragrance. Representative of the chef’s creativity and playfulness is a bowl which contains two powders: one orange, prawn’s head; the other dark brown, squid ink, over a bed of warm crab chawanmushi (steamed egg custard). Truffle makes a welcome return on the dessert menu, where it appears in a whipped cream cheese and fruit medley drizzled with an aged black truffle honey that ensures you leave with a smile on your face.