Itumo

Tucked into an alleyway in Nishi-Azabu, Itumo welcomes diners only after they ring the intercom and announce their name. While styled as an izakaya, the dining experience centers around a chef's omakase course that effortlessly marries Japanese and Western sensibilities with seasonal ingredients.

The meal opens with creative dishes such as burrata cheese and fragrant truffles paired with juicy seasonal fruits, or unusual fresh greens like cactus and salt leaf served alongside a signature dipping sauce. The narrative continues through seasonal sashimi, aromatic grilled courses, a truffle cream pasta enveloped in an indulgent sauce, and tender beef steak cooked to a succulent finish, with each plate presenting a distinct personality.

The signature conclusion is the widely enjoyed clay pot rice with foie gras and truffles. Lifting the lid releases an immediate wave of truffle perfume, revealing crisply seared foie gras whose rich savory juices infuse the seasoned rice beneath. It arrives alongside warm red miso soup. Dessert rounds out the meal with a balanced finish, featuring handmade pudding with a pleasantly bitter caramel note and refreshing fresh fruit.

Drinks range from thoughtfully curated wines and cocktails designed to accompany the dishes to specialty non-alcoholic options, such as an aromatic spiced oolong tea infused with cinnamon. Each floor offers its own calm design, making this reservation-only retreat a dependable setting for anniversaries and unhurried dinner conversations.