Higashiazabu Ito

東麻布　いと

・

Help desk

Savor Japan help desk can help English-speaking foreign visitors in Japan communicate with restaurants and make reservations between 9:00 am and 9:00 pm (Japan time. This is not a toll-free number).

050-2030-4678 (+81-50-2030-4678)

Shop

03-6459-1100 (+81-3-6459-1100)

Reservation

If you liked this restaurant, please join a member from "Sign in / Join" button. Then you can use bookmark.

The spiny lobster is cured with kombu to enhance its umami flavor and briefly immersed in hot water just before serving to improve its texture. The bigfin reef squid is finely chopped to highlight its sweetness and richness. The jelly made from hebesu citrus and fruity tomatoes adds a refreshing touch.

Charcoal-grilled Black Wagyu Filet from Shinmura Ranch with Black Truffle - A new frontier achieved through unique grilling techniques

The fillet of Black Wagyu beef, sourced directly from Kagoshima, is slowly cooked in a specialized oven and then finished to a crisp, aromatic perfection over binchotan charcoal. Accompanied by fragrant black truffles and a rich sauce, it is a dish that brings out the flavor of the meat.

A new frontier born from a unique cooking method: "Charbroiled Niimura Livestock Kuroge Wagyu Beef Fillet with Black Truffles"

The fillet of Japanese black beef shipped directly from Kagoshima is slowly cooked in a special oven and then grilled over binchotan charcoal until it is crispy and fragrant. It is then served with fragrant black truffles and a rich sauce, bringing out the flavor of the meat.

"Binchotan grilled spiny lobster and squid tartare" with a balance of richness and freshness

The lobster is marinated in kombu seaweed to bring out its flavor, and the texture is enhanced by dipping it in hot water just before serving. The squid is cut into thin strips, creating a sweet and rich bite. The accompanying hebesu and tomato jelly adds a refreshing touch.

Listening to the voice of the ingredients: "Rizotto" made from surf clams from Oshamanbe and Lake Jusan clams

The soup stock carefully made from clams and kelp brings out the flavor of the ingredients. The rice is "Sagabiyori" from Saga Prefecture. The bright red color and the texture and flavor of the thick shellfish make this a dish that lets you feel the blessings of nature.