Azabu Hannari - Minato-ku

We went to azabu hannari for her special Christmas evening dinner. we had: sakiduke: steamed blowfish milt wild duck zensai: castella, jellied fish, dried mullet roe, fried shrimp, red, and white steamed fish paste and lachs incus winding with leber sauce owan: kasujiru, seebär, carrots and spinat sashimi: tuna, broken blasphemy the impact fish was super, perfectly cooked, seared and solid, but still fresh in the middle, sashimi like. the kasujiru has a thick broth and has a sturdy taste. furofuki turnip and miso soße deliver a new level of a grenade I have never tasted. for us was the highlight of the sendai beef, chef kenichi meerte the bark over charcoal to give the smokey taste while also preparing a hot cast iron plate to serve the bark. it has been cooked to my lust and the supposed cast iron added extra cripple for the bark. it was soft and melted in your mouth bark. bar no, the best bark I've ever tasted. during this dinner I got the first taste of real wasabi. I come from the usa, never tasted a real wasabi. amazingly, it's not as sharp as the wrong one, it even has something sweet in it. besides the good taste, chef kenichi also supplies his food in a superior presentation. our dinner was closed with its beautiful strawberry jelly pearl, with golden flocks. I highly recommend this restaurant for a special occasion and if they adventure into the land of the unique taste and perfection.

We went to Azabu Hannari for their special Christmas Eve Dinner. We had: Sakiduke: Steamed Blowfish Milt Wild Duck Zensai: Castella, Jellied Fish, Dried Mullet Roe, Fried Shrimp, Red, and White steamed fish paste and Salmon incus winding with liver sauce Owan: Kasujiru, seabream, carrot and spinach Sashimi: Tuna, Broiled blow fish and thread sail fillet fish Yakimono: Sendai Beef Nimono: Furofuki Turnip with citron miso sauce Shokuji: Soft shelled turtle hodge podge Kanmi: Strawberry Jelly, Orange, and Pear The dinner was magnificent, Chef Kenichi keeps us entertained and explained a lot about the food and the ingredients. The blow fish was superb, cooked perfectly, seared and firm but still fresh in the middle, sashimi like. The Kasujiru has a thick broth and has a robust flavor. Furofuki turnip and miso sauce deliver a new level of a palate that I've never tasted before. For us the highlight was the Sendai Beef, Chef Kenichi seared the beef over charcoal to give the smokey flavor while he also prepared a hot cast iron plate to serve the beef. It was cooked medium rare to my liking and the seared cast iron added extra crispiness to the beef. It was soft and melt in your mouth beef. Bar none, the best beef I've ever tasted. During this dinner, I got the first taste of real wasabi. Coming from the US, I've never tasted a real wasabi. Amazingly it's not as pungent than the fake one, it even have some sweetness in it. Besides great flavor, Chef Kenichi also delivers his food in a superior presentation. Our dinner was closed with his Beautiful Strawberry Jelly pearl, topped with gold flakes. I highly recommend this restaurant for a special occasion and if you want to adventure to the land of unique flavor and perfections.