Official information
This restaurant is registered on Tabelog as a corporate member. Business information is released by the staff.
- Nearest station：
- Categories：
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- Budget：
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Specialities
Chef
Kiyofumi Kozuru - Respect for ingredients is reflected in his cooking
Food
Bringing out the best flavor from the ingredients. "Wild sweetfish" carefully grilled over charcoal.
Space
The sound of the charcoal fire is soothing to the ears, and the wood grain is the theme of this Japanese space.
Review
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Review 1,011resultsFollowers 88peopleI ate the duck's liver for the first time The first time I ate duck liver it was delici...View details
2018/05 visited
1 time
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Review 159resultsFollowers 19peopleWhen I visited for the first time, I was able to make a reservation by phone, and the cour...View details
2019/02 visited
1 time
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Review 459resultsFollowers 1,787peopleA night of sweetfish and matsutake m...
This is a restaurant in Tokyo where you can enjoy authentic hearth cooking. They serve de...View details
2019/09 visited
1 time
Restaurant information
Details
| Restaurant name |
Tade no Ha
|
|---|---|
| Awards & Recognitions |
The Tabelog Award 2019 Bronze winner
The Tabelog Award 2019 Bronze winner |
| Categories | Robatayaki, Meat dishes, Japanese Cuisine |
| Phone number (for reservation and inquiry) |
03-6884-0612 |
| Reservation availability |
Reservation only
◾️キャンセルポリシー |
| Address |
東京都港区南青山3-2-3 ダイアンクレストビル2F |
| Transportation |
4 minutes walk from Gaienmae Station, 8 minutes walk from Omotesando Station 270 meters from Gaiemmae. |
| Opening hours |
|
| Average price |
JPY 20,000 - JPY 29,999 |
| Average price（Based on reviews） |
JPY 30,000 - JPY 39,999JPY 30,000 - JPY 39,999
|
| Payment methods |
Credit card accepted （VISA, Master, JCB, AMEX, Diners） Electronic money not accepted QR code payments not accepted |
| Service charge & fee |
サービス料として8％頂いております |
Seats/facilities
| Number of seats |
12 Seats （ Only 12 seats at the counter） |
|---|---|
| Private rooms |
Unavailable |
| Private use |
Available For up to 20 people |
| Non-smoking/smoking |
Non smoking |
| Parking |
Unavailable Street parking and paid parking available nearby |
| Space/facilities |
Relaxing space |
Menu
| Drink |
Sake (Nihonshu),Shochu (Japanese spirits),Wine,Particular about Sake (Nihonshu),Particular about Shochu (Japanese spirits),Particular about wine |
|---|
Feature - Related information
| Occasion |
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|---|---|
| Location |
Hideout |
| Service |
Parties over 2.5 hours,Sommelier available |
| Website | |
| The opening day |
2017.5.15 |
| Remarks |
As of June 1, 2023, only selection course will be available for 25,000 yen (tax included, service charge not included). |
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Tokyo
Minato City
Categories
Rankings in nearby areas
閉じる
ChefKiyofumi Kozuru - Respect for ingredients is reflected in his cooking
Born in Kumamoto Prefecture in 1984. After graduating from a culinary school, he began his training at "Kichika" in Kaminoge, and began his journey in Chinese cuisine. He then spent three years honing his skills at "New Chinese Home Cooking Asano" in Azabudai. During that time, he decided to open a restaurant that featured sweetfish caught by his father, a fisherman. He gained knowledge of game meat at "Matagi" in Nishi-Azabu, and also worked as a head chef. In 2016, he obtained a hunting license, and in 2017, he went independent and opened "Tadenoha" in Gaienmae.
Food Bringing out the best flavor from the ingredients. "Wild sweetfish" carefully grilled over charcoal.
The "sweetfish" that Mr. Kozuru is so proud of, and which was the reason he opened his restaurant, is large and vibrantly colored. The fish is then skewered and slowly grilled over the side of the hearth for about 50 minutes. The fragrant aroma tickles your nose, and the time spent imagining the delicious flavors that overflow is also a delight. When you take a bold bite, you can enjoy the contrast between the soft flesh and crispy skin that is unique to sweetfish, and the faces of the customers brighten up. If you are lucky enough to visit in the summer, this is a must-try dish.
SpaceThe sound of the charcoal fire is soothing to the ears, and the wood grain is the theme of this Japanese space.
Tadenoha is located on the second floor of a building in Minami-Aoyama. The interior of the restaurant is filled with charm, with a wooden motif, and there are 13 seats at a U-shaped counter surrounding a hearth. From every seat you can watch the ingredients being grilled over the charcoal fire, allowing you to slowly immerse yourself in the quiet realism of the experience. A conversation with the owner, Kozuru, who has a deep knowledge of food, will deepen your understanding of the hunters and the ingredients, making the delicious dishes even more appealing. Enjoy a luxurious moment that can only be experienced here.
A Warm Hearth as the Star: Savor Seasonal Delights Grilled Over Charcoal
As you open the black door, you’re greeted by a magnificent hearth that makes you forget you’re in Minami-Aoyama. Enjoy a course that lets you savor natural ingredients, with ayu and game grilled to p
...erfection over charcoal, bursting with rich flavors. Once you fall in love with "Tadenoha," you’ll want to keep coming back to satisfy your seasonal cravings.