Name: Nishiazabu Shimizu
Address: B1F, Nishiazabu Ohana building, 4-11-4, Nishiazabu, Minato-ku, Tokyo
Telephone: (+81)3-6452-6556
Price range: 21490

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Kagoshima

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Oita

Okinawa

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Yamaguchi

Yamanashi

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The food was wonderful! I look forward to visiting again.”

I've always loved Shimizu-san 🥰

I love not only the food, but also the warm atmosphere of the chef and the hostess's comfortable service 🥰🫶🏻

The food on this day was made with spring ingredients.
The appetizers were beautiful and delicious, and the atmosphere was spring-like, so I started off feeling great from the beginning ✨

The course + drinks cost over 30,000 yen per person, but I highly recommend it for a special date, an important dinner, or as a reward to yourself.

(I went alone as a reward for working hard at a hard job 😌←)

By the way, the food I had on this day was as follows.

✔︎Cold dish
Kyoto rape blossoms, Hokkaido button shrimp, Akagai shellfish from Aomori
Yokmi vinegar (Tosa vinegar + egg yolk)

✔︎Spring appetizer
・Yoichi monkfish liver
・White shrimp from Toyama Bay, Kaluga Queen caviar
・Miyagi Zao duck stewed in red wine, Kagoshima Tenmame beans boiled in salt
・Delicious stew of Noto's white bay shellfish
・Hot boiled mitsuba buds and yellow chives
・Grilled bamboo shoots with kinome bait from Kyoto
・Firefly squid from Toyama Bay, urui from Akita, sesame vinegar miso

✔︎Soup

✔︎Homemade dried mullet roe pickled in sweet koji, daikon radish
The semi-dried finish is irresistible! It was really delicious with just the right amount of saltiness and the flavor of koji✨
I think this will make you want to drink a lot of sake.

✔︎Sashimi
・Akashi sea bream
・Fukui blackthroat seaperch
Squeezed with Tosa Shiomaru salt and sudachi citrus

✔︎Onion soup
A soup that brings out the sweetness of new onions from Awaji Island 🧅
By the way, the natural consommé is also made from onions. Onion-filled!

✔︎First bonito from Kesennuma
The combination with the homemade soy sauce made with wild garlic is just too good.

✔︎Grilled Hokkaido cherry salmon with kinome yuan
Japanese dish with rape blossoms and cherry shrimp.
A dish with a very good aroma. The simple seasoning made me happy 🥰

✔︎Shabu-shabu, Kyoto's Hana Sansho pepper

✔︎Stew
Kyoto bamboo shoots, wakame seaweed, kinome buds

✔︎Bamboo shoot rice
The aroma was amazing.

✔︎Dessert
Anmitsu made with wasanbon and black sesame

One of the places I want to go in all seasons🥰
I haven't been there in a while, so I'd like to go again when things calm down😌

Thank you for the delicious, fun, and comfortable time!
Thank you for the meal😋

It was my first time to enjoy Dobinmushi.
Everything is perfect and you will be fed until you are full. The oysters were rich and melt-in-the-mouth.
Apparently you can take home the claypot rice, but it was so delicious that I finished the second bowl.
It was so cute to see the food decorations, the atmosphere of the restaurant, and the hidden secrets somewhere.
Since it was a private room, the hostess carefully explained the dishes.
I would like to try the counter next time.
Recommended for special occasions such as anniversaries.

〜〜〜〜〜〜Just the charm of the restaurant〜〜〜〜〜〜

We went to Nishiazabu Shimizu, located just a short distance from Nishiazabu intersection.

This is a Japanese restaurant.

The restaurant is located underground, giving it a hidden feel.

It has an aura of "This is Minato Ward".

The restaurant has a spacious counter and two private rooms, and on this day we sat at the counter.

I always prefer the counter at restaurants with an open kitchen.

This is because I want to enjoy my meal while listening to the owner's story about wanting to experience the cooking with all five senses and communicating with him.

Although it is a relationship between restaurant and customer, I think that the fact that we met in this way is fate, so I want to cherish connections with people.

Chef Takuya Shimizu is the same age as me, and our birthdays are one day apart.

This is also fate.

We also have the common ground of both being from downtown areas, so we felt a sense of closeness.

The food is filled with ingredients and seasonings that make you feel the summer, and you can feel Chef Shimizu's attention to detail.
Not only was it visually colorful, but it was a succession of masterpieces that you wanted to look at from various angles and experience with all five senses.
Truly spirited and elegant.

The first time I ate hassun, I was moved.
It is called Mukaiyama, and is elevated at the back, and the proper way to eat it is to eat it counterclockwise from there.
Since I had come all the way, I ate it exactly as it was, and the crescendo of flavors was amazing.
I was able to feel the joy of eating and the pleasure of tasting at the same time, so it was an exciting meal that proceeded with great excitement.

The shiitake mushrooms and shrimp taro in the bowl were also happy life in my mouth.
Truly a delicious masterpiece.
A supreme bowl that you want to eat in a bowl.

Although it was Japanese cuisine, it was also elegant that Omi beef tongue was served in between.
Shio-koji bean paste and Kujo leek are the perfect partners.
It was a luxury to chew and feel happy when I stuffed it into my mouth.
The taste and texture were at their peak.

Their specialty, clay pot rice with sea urchin and salmon roe, was served with so much sea urchin and salmon roe that it was almost too much.
What elegant hospitality.
Rice is already delicious on its own, but then they add sea urchin and salmon roe.
It's a moment that makes any Japanese person relive their childhood with joy.
I was so overwhelmed by the hearty clay pot rice that I thought there was probably more salmon roe than rice.

Thank you very much.
If you ask for sake recommendations, you can also try sake that is not listed on the menu.
Please enjoy Japanese cuisine and sake in this exquisite space.

Thank you for the meal, Chef Shimizu!
Let's do our best, born in 1987! lol

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Bowl
◇ Two pieces of eight-colored shiitake mushroom
・ Shrimp with sweet potato paste
・ Kyoto Kamo eggplant
・ Genkai Sea prawns/Akita Junsai bowl
・ Akita bluefin tuna first dashi broth

◆ Tamajimushi
◇ Chawanmushi
・ Raw sea urchin and lily root/ Chawanmushi with hairy crab and hairy crab miso paste

◆ Sashimi
・ Choshijima horse mackerel
◇ Salt/Sudachi orange/Wasabi
・ Tokushima conger eel
◇ Sesame vinegar miso

◆ Akashi sea bream
◇ Salt/Sudachi orange/Wasabi
※ Ginjo soy sauce from Yamagataya, Fukushima Prefecture/ Tosa Shiomaru natural salt from Kochi Prefecture/ Homemade sesame vinegar miso
・ Wasabi from Seto, Shizuoka

◆ Grilled food
・Miyazaki sweetfish grilled in a pine cone
・Kyoto sweet peppers
・Pickled turnips from Aomori

◆ Oysters
・Amakusa rock oysters

◆ Fried food
・Hairy crab croquettes
◇ Sudashima oranges and salt
・Corn and mitsuba tempura
◇ New tea matcha salt

◆ Grilled food
・Omi beef tongue
◇ Shio koji paste and Kujo leeks

◆ Rice
・Mixed rice made with Niigata snow camellia in a clay pot with plenty of sea urchin and salmon roe
・Red soup stock and pickles

◆ Dessert
・Miyazaki mango and Kumamoto Yumekuro small watermelon/white wine jelly
・Minazuki tofu

〜〜〜〜〜〜〜〜〜〜〜〜〜〜〜〜〜〜〜〜〜〜〜〜

In Nishiazabu, close to Roppongi Station and Hiroo Station,
Discover a restaurant where you can enjoy exquisite Japanese cuisine!
We trained at a Michelin-starred restaurant and enjoyed the exquisite gourmet food prepared by the friendly owner, Takuya Shimizu!

◉Item
[Special selection course] Supreme course with sea urchin and salmon roe rice in a clay pot, etc. ¥25,300

◆Advanced
Tomato tofu, Akita mustard greens, seared okra, Genkai Sea prawns, and purple sea urchin consomme jelly on lotus leaf.
◆Appetizer
Gold rush corn paste, rock water cloud vinegar, northern purple sea urchin mousse, white birch shellfish, fatty tuna roll, fig sesame cream, Shizuoka eel and Arima sansho, Chiba tea beans boiled in salt.
◆Gowan
Bowl of white dragon noodles, grilled Kamo eggplant, Tokushima sweet sea bream, and Hokkaido matsutake mushrooms
◆Structure
Tokushima conger eel, Hokkaido botan shrimp, Goto rockfish
Soy sauce from Yamagataya, Fukushima Prefecture, Awajishima seaweed salt, and sesame vinegar miso
◆Special item
Deep-fried rock oysters from Amakusa
Refreshing micro herbs and green onions with lemon
◆Yakimono
Gifu prefecture natural Gujo ayu salt-grilled and vinegared wholesale
◆Small pot
Ishikawa sweet potato, Hokkaido Ezo abalone, and seaweed with bean paste
◆Side dish
Mini okra and cherry tomatoes strained with thinly squeezed Omi beef strawberry
◆Earthen pot
Earthenware pot rice with sea urchin and salmon roe, red soup stock, pickles
Uses snow camellia rice
◆Sweetness
Whole Shine Muscat daifuku, seasonal fruit white peach and almond tofu

◉Recommended points
☆Specialty! Sea urchin salmon roe rice in a clay pot is the best!
For the rice and water, we use "Yukitsubaki" made from Niigata ingredients!
After carefully cooking and steaming the rice in an earthen pot, take a bite and taste the white rice itself.
Then, I added as much amount as I could to the freshly cooked clay pot rice!
They also add plenty of sea urchin to complete the dish.
The taste is a rich flavor and texture of rice and salmon roe. The sea urchin is exquisitely mixed into it, giving it a happy taste.
This is the Best Cook! !

☆The store owner and landlady have great customer service!
Thorough explanation of the dishes and great customer service!
The owner's behavior gives a sense of his artistic approach to food, and it's fun to watch.

This time, I enjoyed the omakase course at the counter, and I was very satisfied with the cleanliness, luxury, and calm atmosphere inside the restaurant!

Omakase course
*Meal fee, Tax, JPNEAZY system fee included. 
*No extra charge occurs, if you add no order.

[Dinner] Omakase course

Choice Omakase course
*Meal fee, Tax, JPNEAZY system fee included. 
*No extra charge occurs, if you add no order.

[Dinner] Choice Omakase course

<h2>Japanese Restaurant in Tokyo</h2><h3>Reservation for “Nishiazabu Shimizu”</h3><p>[8 minutes walk from Hiroo Station; 9 minutes walk from Roppongi Station]<br>"Nishiazabu Shimizu" is a Japanese Restaurant located in Tokyo</p><h3>Three Key Highlights of “Nishiazabu Shimizu”</h3><h3>Unique Culinary Techniques</h3><p>The restaurant seamlessly blends the traditional techniques of Edo-style sushi with the delicate artistry of kaiseki cuisine, creating a distinctive cooking style that fully brings out the natural flavors of each ingredient.</p><h3>Exquisite Selection of Ingredients</h3><p>Only the finest seasonal ingredients, carefully sourced from renowned regions such as Hokkaido and Fukui, are used to deliver exceptional, high-quality flavors.</p><h3>Serene, Hidden Retreat</h3><p>The restaurant offers a quiet, smoke-free environment with both counter seating and private rooms, creating a refined and sophisticated atmosphere perfect for business dinners or special celebrations.</p><h3>About Nishiazabu Shimizu</h3><p>Located in the heart of Tokyo’s prestigious Minato ward, Nishiazabu Shimizu is a refined Japanese dining establishment that relocated to a subterranean space near the Nishiazabu intersection in 2022. The restaurant’s owner, Takuya Shimizu, was born and raised as the eldest son in the renowned sushi shop Sushidokoro Seiji in Asakusa, a business that has thrived for over 40 years. Having honed his skills in his family’s kitchen since his high school years, he further advanced his craft at a kappo restaurant in Arakicho before gaining invaluable experience at Michelin-starred establishments. Takuya went on to manage Sōsai Kappo Shimizu in Kagurazaka, where he further refined his expertise. His new venture brings him to Nishiazabu, where the restaurant offers an intimate and serene atmosphere with 14 seats in total, including a six-seat counter and two private rooms (for two and six guests, respectively). With a strict no-smoking policy, the space is perfect for business dinners, anniversaries, or special occasions, providing a hidden gem of tranquility.</p><h3>Cuisine of Nishiazabu Shimizu</h3><p>The culinary style at Nishiazabu Shimizu is a harmonious blend of Edo-style sushi techniques and the meticulous delicacies of kaiseki cuisine. The focus is on elevating the natural essence of each ingredient, with stock (dashi) prepared and used with great care for each dish. For instance, a delicate second-dashi is used for chilled vegetables, while a different stock is applied to white cod roe, and a flavorful dashi with added depth is paired with ponzu sauce. Each dish is crafted to offer the most fitting flavor profile, paying close attention to the seasons and carefully selecting ingredients. The restaurant’s approach to cooking is characterized by a ‘subtracting’ technique to highlight the simplicity of the ingredients, while also adding depth and complexity, a distinctive feature that sets this restaurant apart.</p><h3>Menu at Nishiazabu Shimizu</h3><p>The restaurant offers an omakase course that changes with the seasons. The meal begins with an appetizer, followed by a series of beautifully presented seasonal dishes including hassun, sashimi, soup, grilled and simmered dishes, rice, and desserts. The highlight of the meal is often the hassun, a stunning 24 cm square platter showcasing the freshest seasonal ingredients in a visually captivating arrangement. Each visit brings an opportunity to enjoy the flavors of the season through all five senses. The course features luxurious ingredients such as anago (saltwater eel) pressed sushi, bluefin tuna back toro, Hokkaido’s umeboshi sea urchin, and the prized nodoguro (blackthroat seaperch) from Fukui. The finest ingredients, sourced from across Japan, are featured in each dish, delivering both exceptional flavor and indulgence.</p><h3>Ingredients of Nishiazabu Shimizu</h3><p>The ingredients used at Nishiazabu Shimizu are meticulously selected from across Japan, ensuring that only the highest quality, seasonal items are served. Specialties include the prized ankimo (monkfish liver) from Yoichi, Hokkaido, umeboshi sea urchin from Hokkaido, nodoguro from Fukui, Tai from Akashi, kampachi from Choshi, and bluefin tuna from Shiogama, Miyagi. The rice is Yukitsubaki, a specially cultivated variety from Uonuma, Niigata, cooked to perfection with soft, clean water from Niigata. The dashi, too, is prepared with an unrivaled attention to detail, using kelp from Rishiri, bonito flakes stripped of bloodlines, and fresh tuna flakes to create a clear, rich flavor. Every element in the restaurant’s culinary offerings is crafted with an unwavering commitment to the freshness and quality of its ingredients.</p><h3>Chef of Nishiazabu Shimizu</h3><p>Takuya Shimizu, the owner and chef of Nishiazabu Shimizu, was born in 1987 into a family that operates the renowned sushi restaurant Sushidokoro Seiji in Asakusa. After graduating from university, he embarked on a serious culinary career, refining his skills at Michelin-starred kappo restaurants in Tokyo and Kyoto. He later gained valuable experience managing a restaurant in Kagurazaka before becoming independent. With a deep understanding of ingredients and an inquisitive spirit, Chef Shimizu combines traditional techniques with fresh, innovative concepts to continuously evolve the art of Japanese cuisine. He is dedicated to providing the best dish possible at any given moment, continually experimenting and improving to uphold his unwavering commitment to his craft.</p><h3>Alcoholic Beverages at Nishiazabu Shimizu</h3><p>The restaurant boasts an extensive selection of alcoholic beverages, with a focus on sake, shochu, and wine. Particularly notable is the sake collection, which includes seasonal offerings and rare, hard-to-find labels. The restaurant also provides expertly crafted pairing recommendations, enhancing the dining experience and elevating the overall enjoyment of both the food and drink.</p><h3>Interior and Atmosphere at Nishiazabu Shimizu</h3><p>The interior of Nishiazabu Shimizu exudes a serene, refined atmosphere with warm wooden tones and sophisticated decor that greets each guest with a sense of calm. At the counter, diners can enjoy the artistry of the chefs as they prepare each dish right before their eyes. The restaurant offers private rooms for two and six guests, providing a quiet and intimate setting for special occasions. The carefully chosen knives and tableware selected by Chef Shimizu are subtly displayed, adding to the visual pleasure of the space. The overall ambiance is one of understated elegance, making it the ideal setting for a meal with loved ones or a celebration on a special day.</p><h3>Philosophy of Nishiazabu Shimizu</h3><p>Nishiazabu Shimizu is committed to creating dishes that maximize the inherent qualities of ingredients, drawing upon the traditional techniques of Edo-style sushi while incorporating the delicate nuances of kaiseki cuisine. Through the art of "subtracting" unnecessary elements and thoughtfully layering "multiplicative" flavors, the restaurant aims to convey the beauty of the seasons and the profound impact of food. Chef Shimizu’s dedication to constant exploration and innovation ensures that each visit brings a unique and enriching culinary experience.</p>

Nishiazabu Shimizu

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[Dinner] Omakase course

[Dinner] Choice Omakase course

Nishiazabu Shimizu Special Order

Restaurant information

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