MICHELIN Guide Japan
Towa
- 2F, Modern Form Nishiazabu Bldg Part Ⅲ, 4-11-25 Nishiazabu, Minato-ku, Tokyo, 106-0031, Japan
- 31,000 - 37,000 JPY • Japanese
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MICHELIN Guide Japan
Towa
- 2F, Modern Form Nishiazabu Bldg Part Ⅲ, 4-11-25 Nishiazabu, Minato-ku, Tokyo, 106-0031, Japan
- 31,000 - 37,000 JPY • Japanese
MICHELIN Guide’s Point Of View
The key ingredient is wagyu, the pride of Japan. Tsuneyasu Takayuki starts with the flow of kaiseki, with beef dishes mixed in. For example, oxtail is simmered and made into spring rolls. The juices from the meat are used in the seasonal vegetable takiawase to give it flavour complexity. He is picky about everything, including the way the cattle are raised, selecting mostly kuroge wagyu from Hyogo, whose flavour he fell in love with.
- m One MICHELIN Star: High quality cooking, worth a stop!
