2025/11/21 September–November: Matsutake Course (13000 yen→6500 yen) Welcome to a Japanese restaurant that's way too laid-back 【Shop Info】 Opened October 17, 2012. An independently run Japanese restaurant serving authentic, seasonal Japanese course meals at affordable prices. It originally opened under the name 「日本料理 花」, but the owner's love for "Rinami Himesaki," a character from "Gakuen iDOLM@STER," was just too strong, so they finally borrowed her name and renamed it 「花莉波」 in September 2024. As a result, even though it should be a high-end Japanese restaurant, it's surrounded by licensed merch, anime songs play, and otaku trivia flies around, making it a one-of-a-kind spot that's highly rated & popular in those circles. 【This Time's Order】 First visit in late November 2025. Since the matsutake course runs September–November, I made it just under the wire. Ordered a bottled beer separately, and the course began. ■Ohitashi (with grilled matsutake) Matsutake right from the first move. It's a small amount, but there's classic grilled matsutake in it. The ohitashi is mizuna. Sprinkled with bonito flakes and mixed with chrysanthemum. The mizuna soaked full of dashi is delicious. I usually eat ohitashi with soy sauce or mentsuyu flavor, so the gently seeping dashi felt comforting. ■Dobin mushi Dobin mushi with a soft waft of matsutake aroma. Contains chicken thigh, shrimp, white fish, and mitsuba. What's the white fish, I wonder — maybe sea bream. A perfect dish for the chilly season. ■Sashimi Sea bream sashimi comes too. The flesh is firm, the kelp aroma comes through without being overpowering — delicious. Beer's fine too, but up to here the lineup seems made for sake. Should've gone with sake from the start~. ■Takiai Yet again, something that seems perfect with sake! It has taro, kabocha, daikon, fu, atsuage, leafy greens, and shiitake. Nothing fell apart while simmering, it's beautiful, and the shaped kabocha and fu are cute. By the way, takiai apparently means a dish where ingredients aren't all simmered together, but each is simmered separately and then combined in one bowl. ■Tempura When you say Japanese food, it's gotta be tempura. Though apparently it was originally Portuguese. Shrimp, kakiage, burdock, and matsutake. The kind with a gentle aroma of sesame oil. ■Donabe rice The matsutake rice, which needless to say is the star of this course. It's the finale of the drinking session, but everyone cheers like, we've been waiting for this! So nice that they'll prepare it even for a single portion~. It's packed with matsutake, so even drunk people can fully savor the matsutake aroma with no problem. The akadashi miso soup, shibazuke, and takuan are also a huge help for a body that's getting tipsy~. ■Dessert They even have a seasonal dessert. It comes with pear, persimmon, and muscat grapes. While watching the owner's Precure screening, you refresh your palate and wrap things up pleasantly. 【Thoughts】 A Japanese restaurant under ten thousand yen where you can relax and really savor seasonal food. And since fellow iDOLM@STER fans, including the taisho, gather here, it's rare to be able to enjoy it in such a friendly, cheerful atmosphere. Next up is the "Fugu Course" available December–March. Let's book again and go enjoy it.

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It's within walking distance of the Yaesu exit of Tokyo Station, but inside the semi-basement restaurant there was no cell phone signal. Even so, the Japanese dishes that came out naturally once we sat down were all wonderful, and I really enjoyed them. I realized matsutake cuisine is this good. Being able to focus on the food and conversation was a real plus. Maybe you don't need a cell phone when eating. Though I did want to know what the music playing was. I think it was probably a song from an idol game......?

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Enjoyed the matsutake full course and felt the autumn. There was delicacy within the refined flavors, and after eating it felt like the aroma was drifting out through my nose. The matsutake takikomi rice that came out as the finale was donabe-style and generous in volume. The place is run by one person, and their efficiency is admirable. I had a happy time right to the end. Thanks for the meal.

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June–August: Hamo course, 8 dishes Since it was being offered for a limited time at ¥12000→¥6000, I had a friend make a reservation and we visited. Each dish was elaborately prepared, and both the look and the taste were wonderful. Because of that, the serving is on the slower side, so I recommend visiting when you have plenty of time. I thought it's a restaurant suited for business entertaining or anniversaries. I also felt their dedication in the Japanese sake (local sake) menu. Apparently a matsutake course comes out in autumn. If you like matsutake dobin mushi, definitely give it a try. However, it's located on basement level 1 with no elevator, so please watch your step.

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I had the seasonal limited Hamo Course (June–August). Hamo makes you think of Kyoto, but you can eat delicious hamo dishes in Tokyo too. Sakizuke: grilled hamo with cucumber, grilled shiitake, wakame Wan: botan hamo, winter melon and shimeji, yuzu Tsukuri: hamo otoshi with bainiku, wasabi Takiawase: atsuage, small taro, fried eggplant, tomato, baby corn, kabocha, okra Hassun: hamo bōzushi, vinegar-pickled myoga, edamame, sesame tofu Meshi: hamo rice, assorted condiments, poured dashi Kō no mono: assortment of three pickles Mizumono: seasonal fruit The taisho runs the place alone, and the day we visited it was fully booked, but he served the food and drinks very efficiently. Not only delicious but also substantial in quantity — very satisfied. Normally 12,000 yen, it's apparently currently offered at a special price of 6,000 yen (tax included). It was a great deal.

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