TARO azabujuban

For many people, experiencing authentic washoku (traditional Japanese cuisine) is one of their main reasons for visiting Japan. Washoku is the term for the traditional and beloved food culture of Japan, encompassing a staggering array of dishes, such as sushi, tempura, sukiyaki, shabu-shabu, udon, soba, ramen, yakiniku, takoyaki, and okonomiyaki, along with countless unique regional specialties.

On the other hand, how familiar are people overseas with yoshoku—the Western cuisine dishes that Japanese people also grow up eating? To Japanese people, the word yoshoku means something slightly different than simply Western-style cuisine. It refers to a very particular genre of food, and while it originates from the various Western dishes introduced into Japan since the mid-nineteenth century, it has evolved in its own unique way. Typical examples of yoshoku include Hamburg steak, rice-filled omelets, curry and rice, spaghetti Napolitan, and various gratin dishes, just to name a few. Anyone who has been to Japan has probably had yoshoku at least once, but this style of cuisine is far less known overseas compared to, say, sushi or tempura.

At TARO azabujuban, you can enjoy a selection of yoshoku dishes that are familiar to all Japanese people, either as set meals or à la carte. Chef Tadashi Iwamoto was the third person to run Ginza Candle, a yoshoku restaurant that welcomed Ginza diners from 1946 to 2014. Ginza Candle was well-known in its time, and its fame even spread outside Japan. The restaurant welcomed a number of Japanese and international celebrities, including novelists Yasunari Kawabata and Yukio Mishima, actor Toshiro Mifune, French actress Mylène Demongeot, and American singer Dionne Warwick. The walls of TARO azabujuban are decorated with over 60 autographs by these and other celebrities, from a total collection of more than 280.

In many ways, TARO azabujban’s interior feels more like a bar than a restaurant. The counter can seat up to 15 guests, and a private room in the back four more. Two set course options at different price points are available, both consisting of dishes expertly selected by the chef, the Japanese style of dining known as omakase. The restaurant’s chef presents only the finest ingredients, such as Japanese Black beef from carefully selected producers, heritage breeds of pork and chicken, fresh vegetables delivered directly from supplier farms, as well as a variety of seasonings and ingredients fermented in-house. This dedication allows the restaurant to serve yoshoku dishes of exceptional refinement. Staff members are also more than happy to suggest the perfect wine, sake, or whiskey to complement your meal.

When you visit Japan, be sure to stop by TARO azabujuban and experience the delicious style of Japanese food known as yoshoku.

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