Towa

This Tokyo kappo restaurant, located smack in the center of Nishi-Azabu, is the realization of the owner-chef’s lifelong love of great wagyu beef. In one of two private rooms, or at counter seats looking on to the kitchen, he prepares a beef-based feast showcasing the ingredient in a variety of forms. Chef Takaaki Tsuneyasu is one of the great innovators when it comes to premium Japanese beef, creating his own unique kappo dishes which pair various cuts of the cattle with seafood and other traditional ingredients. Favorites include a rice bowl with bottom flap wagyu ribs and salmon roe, and oxtail and tomato spring rolls. The omakase course menu consists of about a dozen seasonal dishes made from fresh ingredients from all over the country — it starts off with light appetizers, followed by soups, then an array of grilled dishes and finally a rice dish. Expect a groundbreaking level of creativity featuring rib roasts, tongue, sirloin, fillet, and other choice cuts of Tamura brand wagyu beef. One dish that is an example of his unique craft is the beef tongue with sweet oval squid. Seasonal delicacies like bamboo shoots in spring and crabs in winter are incorporated into the menu. These dishes are all based upon the foundation of all traditional Japanese cooking: excellent dashi stock. The chef has his own house varieties which are tailored to perfectly match and accentuate the umami-packed flavors of premium beef. Towa is pioneering a new generation of kaiseki with the main event being wagyu beef. Don't miss out on the chance to dine at the place that started it all.