Dinner @ Nishiazabu K+ (Tokyo, Japan)

June 8, 2020 in Italian

It was from the many pictures posted on instagram that I got to know about Nishiazabu K+. Well… The then Kagero, and now Nishiazabu K+. I was particularly drawn to their shaved ice dessert (kakigori). I mean… It’s hard not to since I love kakigori and many people were raving how good theirs was.

So a bit on the restaurant’s background… Thought it may helpful because I was baffled when I got down to making my reservation; I knew the restaurant as Kagero, but it was with K+ that I made my reservation with.

Through instagrammer @andrew_gyokudari and blogger missneverfull, I learnt it all started with L’equateur. Since 2015, L’equateur (arguably the hardest-to-book French restaurant in Tokyo) would go on a 3-months hiatus every year to change its name to Kagero where head chef Yoshiyuki Ono took on his interpretation of Japanese-Italian cuisine. However by late 2017, they decided to open a new restaurant named K+. But unlike their previous practise with Kagero where it’s only opened during summer, K+ would be operational all year long. Yeah! However, while chef Ono san does not lead the kitchen at K+, the menu is produced by him.

For my reservation in March 2019, I did the booking 1 month in advanced. Ie, starts on the first date of each month for the following month’s reservation. And for overseas reservation, a non-refundable pre-payment was required. The restaurant would send the payment link via email after the reservation was made on their website.

And in my reservation, I indicated I was dining solo. To which the restaurant replied they could prepare 1 seat for me, with the course fee being ¥20,196 (tax and service charged included). After I made my pre-payment, I was further informed that I may have to pay additional cost and cover charged depending on what I ordered during my meal.

By public transport, one could choose the 10 minutes walk to K+ from Hiro-o metro station. I chose to alight at Roppongi metro station, which was a slightly longer walk of 20 to 25 minutes. And it was weird that I entered to an almost empty restaurant at 7pm. I guess I was expecting them to be ‘full house’. But that said, I guess the locals could only dine late. It’s either that or they were after the a-la carte menu which was only offered from 9pm. Cause when I left around 9.30pm, most of the tables were occupied.

After taking my counter seat, I was given the menu (pages 1, 2, 3). And for my pre-fixed course (¥17,000), I could choose 5 dishes from the appetiser section, and 5 dishes from the main course and dessert sections. And I ordered:-


1) Bread, Complimentary (above)

2) Appetiser with options of:-


  

(A) Steamed black abalone and caviar with abalone liver sauce (+ ¥700) (topmost)

(B) Marinated jelly fish with yuzu pepper (above, right)

(C) Fish carpaccio (above)

(D) Soft boiled egg with truffle (above, left)


(E) Snow crab croquette with tartare and caviar (+ ¥700) (above)

3) Main course with options of:-

(A) Sea urchin carbonara (+ ¥700) (above)

(B) Squid ink tagliolini with oyster and tomato (above)

(C) Risotto (above) – I decided to go with one of the specials; Risotto with scallop and truffle.

(D) Roasted kinka porc loin (+ ¥500) (above)

4) Dessert with options of:-


(A) Shaved ice with strawberry sauce (above)

5) Drink, Complimentary (above) – Now, I didn’t realise 3 drinks was included in my ¥17,000 course. Before I was shown the menu, the staff asked if I wanted to drink which I responded with a “water please”. And although I had the menu later, I failed to notice the fine prints stating ‘including 3 glasses drinks’. It was only towards the middle of my dinner while messaging a friend that I realised my mistake. And so, with my dessert, I requested for a sweet wine and was served this.

And for my dinner, I had to top up additional ¥3089 (including tax and service charge). Would I recommend K+? A big yes. And honestly… I couldn’t think of a better place if one is craving for (good) food late into the night too. Till today, I am still thinking about the other dishes that I didn’t get to try from their menu. Although if I had a chance to re-select my choices, I would give the jelly fish and squid ink tagliolini a miss.

So! Before I get to head down to K+ again, please try the soft cod roe gratin and the spaghetti with whitebait for me. Have only read good reviews about these 2 dishes!

NISHIAZABU K+
4-5-8 Nishiazabu, Minato City, Tokyo, Japan (東京都 港区 西麻布 4-5-8)
+81 3 6433 5141, Website, Tablelog
Overall: 8
Opening hours:-
Food/Beverage: 8
Thur – Tues: 18:00 – 02:00
Ambience: 7
Value: 8
Service: 7
* Closed on Wed