Official information
This restaurant is registered on Tabelog as a corporate member. Business information is released by the staff.
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- Categories：
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- Budget：
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Specialities
Chef
Kozuru Kiyofumi: The Respect for Ingredients Reflected in Cooking
Food
"Maximizing the Umami of Ingredients: Carefully Grilled 'Wild Sweetfish' Over Charcoal"
Space
The Gentle Sound of Charcoal Fire in a Wood-Grained Japanese Space
Review
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shinn679
Chiba
Review 1,148 postsFollowers 3,002 peopleUnmatched Quality of Ingredients!
This was my 17th visit since August last year. In the past, I used to come here four time...View details
Visited on January, 2026
17 times
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Review 1,261 postsFollowers 3,249 peopleEnjoyed unique and rustic game meat ...
A super popular restaurant for game meat. The next reservation is a year away. I happened ...View details
Visited on December, 2025
1 time
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中崎 健二Tokyo
Review 208 postsFollowers 1,350 peopleVisited Tade no Ha during the winter...
Thank you for your hard work, everyone! d(￣ ￣) Today, I visited "Tade no Ha" in Gaienmae. ...View details
Visited on December, 2025
5 times
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
◾️Cancellation Policy |
| 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-minute walk from Gaienmae Station 267 meters from Gaiemmae. |
| Business hours |
|
| Average price |
JPY 20,000 - JPY 29,999 |
| Average price（Based on reviews） |
JPY 30,000 - JPY 39,999JPY 10,000 - JPY 14,999
|
| Payment methods |
Credit card accepted （VISA, Master, JCB, AMEX, Diners） Electronic money not accepted QR code payments not accepted |
| Service charge & fee |
We charge an 8% service fee. Original text サービス料として8％頂いております This section has been automatically translated. Please check with the restaurant for accurate information. |
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, 2024, we only offer the omakase course priced at 27,500 yen (tax included, service charge of 8% not included). |
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Tokyo
Minato City
Categories
Rankings in nearby areas
閉じる
ChefKozuru Kiyofumi: The Respect for Ingredients Reflected in Cooking
Born in Kumamoto Prefecture in 1984. After graduating from a culinary school, I began my training at "Kichika" in Uenonoge, embarking on a path in Chinese cuisine. Subsequently, I spent three years honing my skills at "Shin Chugoku Katei Ryori Asano" in Azabudai. During this time, I decided to open a restaurant featuring ayu (sweetfish) caught by my father, who is a fisherman. I deepened my knowledge of game at "Matagi" in Nishiazabu, where I also gained experience as a head chef. In 2016, I obtained a hunting license and achieved independence in 2017 at "Tadenoha" in Gaienmae.
Food "Maximizing the Umami of Ingredients: Carefully Grilled 'Wild Sweetfish' Over Charcoal"
The pride of Mr. Koizumi, which became the reason for opening the shop, is the "ayu" (sweetfish) that has a large body and vibrant color. These ayu are skewered generously and grilled slowly over an open fire by the irori (traditional Japanese hearth) for about 50 minutes. The fragrant aroma tickles the nose, and the time spent anticipating the burst of umami is also a delight. When you take a bold bite, you can enjoy the contrast between the fluffy flesh unique to ayu and the crispy skin, brightening the faces of the guests. If you have the chance to visit in the summer, this is definitely a dish you want to try.
SpaceThe Gentle Sound of Charcoal Fire in a Wood-Grained Japanese Space
"Tadenoha," located on the second floor of a building in Minami-Aoyama, features a charming interior with a wood-based design. The restaurant has a U-shaped counter with 13 seats surrounding an irori (traditional Japanese hearth). From any seat, diners can observe the ingredients being grilled over charcoal, allowing them to slowly immerse themselves in the tranquil atmosphere. Conversations with the knowledgeable owner, Mr. Kozuru, deepen the understanding of the ingredients and the art of hunting, making the delicious dishes even more appealing. I want to savor a luxurious moment that can only be experienced here.
The centerpiece is a hearth with a gentle flame. Savor the seasonal blessings of nature, carefully grilled over charcoal.
Upon opening the black door, you are greeted by a magnificent "irori" (traditional Japanese hearth) and a serene atmosphere that makes you forget you are in Minami Aoyama. In this charming setting, yo...u can enjoy a course that highlights the rich flavors of natural ingredients. The sweetfish and game meat, carefully grilled over charcoal, are free of any gamey taste, allowing their deep umami to fill your mouth. Once you experience the allure of "Tadenoha," you'll find yourself wanting to return frequently. Here, you can satisfy your desire to enjoy seasonal delicacies that change with the passing of the seasons.