Aji Takebayashi

Chef Takebayashi Yuzuru is an Osaka-trained, Fukuoka-born chef who nowadays serves as one of the city’s leading experts on kaiseki cuisine. Situated just 8 minutes on foot from Akasaka Station, his restaurant has been in business here since 1993, with Michelin star status since 2014. His menu is based on daily and seasonal availability, so it’s impossible to predict exactly what you’ll be served, however you can bet on a range of traditional Japanese cuisine styles to feature, including sashimi and tempura. There’s also an exciting European streak in much of what’s on offer. For example, you won’t often see fishcakes mixed with olives on a kaiseki menu, or Japanese sweetfish served as a confit. Japanese food culture has long been about borrowing and adapting, and these unusual Western touches certainly add some new dynamics to this historic cooking style. Three different set menus are available, so you can enjoy their dining even on a lower budget: mention your price range and any preferences, favorites, or restrictions when you place your reservation and they’ll make a custom menu for your tastes. Special seasonal set menus also feature at certain times of the year, like pufferfish in winter and pike conger in summer.