Worth the Muach.

加賀料理 青山 浅田

加賀料理 青山 浅田AOYAMA ASADA

Fine dining restaurant

★ 4.5139 reviews

Ryotei ASADA has four locations in Tokyo (Akasaka, Aoyama, Otemachi, Nihonbashi), and one in Nagoya. Each location offers private rooms (with tatami mats and sunken kotatsu seating), tables, and counter seats to provide our guests relaxing spaces to enjoy your meal.

  • Japan, 〒107-0061 Tokyo, Minato City, Kita-Aoyama, 2 Chome−7−13 プラセオ青山 B1F
  • Today · 11:30 am–2:30 pm, 5:30–10:30 pm
    • Friday: 11:30 am–2:30 pm, 5:30–10:30 pm
    • Saturday: 11:30 am–2:30 pm, 5:30–10:30 pm
    • Sunday: 11:30 am–2:30 pm
    • Monday: 11:30 am–2:30 pm, 5:30–10:30 pm
    • Tuesday: 11:30 am–2:30 pm, 5:30–10:30 pm
    • Wednesday: 11:30 am–2:30 pm, 5:30–10:30 pm
    • Thursday: 11:30 am–2:30 pm, 5:30–10:30 pm
  • +81 3-5411-0171
  • asadayaihei.co.jp

Google reviews

Visitor reviews on Google Maps

4.5139 reviews
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kangmin cho3 years ago
★★★★★

It’s really good traditional Japanese restaurant. see you next time.

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Randy Chandra4 years ago
★★★★★

Very posh restaurant inside Allamanda Aoyama hotel. The food is just nice, and they have many selection of drinks, from beer, sake, wine, and non alcoholic drink as well. The staffs are all nice and friendly.

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Vincent Tan12 years ago
★★★★★

Discreet and refined kaiseki restaurant serving Kaga cuisine. Exquisite food and solicitous service. Our waitress spoke English very well - a rarity in Tokyo.

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choco3 months ago
★★★★★

A few minutes' walk from Gaienmae, down to the basement of Placeo Aoyama. After being shown into a quiet private room, a course of Kaga cuisine arrives. The signature handmade soba 「汐露」 is served with a clear dipping sauce that highlights the aroma of the soba itself. The aigamo duck in the jibuni is cooked until moist and meltingly tender, with a wasabi accent lending the refinement of a bowl-served dish. The hairy crab steamed in an egg mixture surprised me with its crab aroma and powerful dashi. The signature handmade soba 「汐露」 is a unique dish whose clear dipping sauce brings out the soba's aroma The aigamo duck in the jibuni is cooked until moist and meltingly tender, with a distinct wasabi accent The hairy crab steamed in an egg mixture surprises with its crab aroma and powerful dashi

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