麻布料理店 / Azabu Ryouritent Tokyo Wagyu Steak
①Please introduce your restaurant.
My name is Yutaka Narita, and I’m the chef-owner of Azabu Ryori-ten.
I was born in Hokkaido and worked in Kanazawa, Sapporo, and Paris before opening my own restaurant in Tokyo.
In Paris, I worked as a section chef at a one-Michelin-star restaurant that became the first Japanese-led establishment to earn two stars.
After that, I joined a two-Michelin-starred French chef’s restaurant, then returned to Tokyo to work in Italian cuisine.
I opened my own places in Nakameguro and Akasaka, and eventually relocated to Higashi-Azabu.
For the past 12 to 13 years, I’ve run my restaurant under the theme of a “hidden gem,” while also working on restaurant production, consulting, and menu development.
At Tokyo Wagyu Steak, we focus on top-quality Japanese Wagyu and seasonal local ingredients.
We create dishes that are simple yet playful.
②What values or principles are most important to you as a restaurant?
We bring out the natural flavors of our ingredients while adding an extra creative touch.
We never settle for simply boiling or grilling—we always strive to “cook” in the true sense.
We constantly ask ourselves, “What does it mean to cook?”
We’ve left behind flashy plating, showiness, or chasing Instagrammable trends.
③ How do you select your ingredients, and what do you prioritize when sourcing them?
We source Wagyu beef from one of the top wholesalers in Tokyo.
For Kobe beef, we receive the best cuts directly from Kobe when available.
For vegetables and other produce, I often source directly from areas I’ve lived in or have a personal connection to.
We frequently use generous amounts of seasonal ingredients.
We mainly serve Matsusaka and Kobe beef.
Today, we’re offering Matsusaka “Shinshin,” Kobe “Ichibo,” and Matsunaga beef from Shimane.
Kobe beef is known for its low melting point and fine marbling.
Matsusaka beef is deeply flavorful, with a rich umami profile.
Matsunaga beef has a strong red-meat character, offering a bold and satisfying flavor.
Depending on the day, we may also serve Masuda beef.
Matsusaka and Kobe beef are available on a regular basis.
Our meat supplier always selects and delivers the best cuts available.
That’s why we’re always able to serve the freshest possible beef.
④ What makes your restaurant unique compared to others?
I’ve developed precise temperature control techniques for meat since my time in France.
Thanks to my experience in Italian cuisine, I also excel at creating pasta dishes.
I have close relationships with chefs across various cuisines and often go learn new skills directly from them.
By applying and refining those skills at my own restaurant, I’ve gained the ability to cook a wide variety of dishes.
⑤Do you have any particular approach or philosophy when it comes to plating and presentation?
Since I cook by myself, I keep the plating simple and efficient.
I prioritize serving warm dishes while they’re still hot.
I don’t follow the recent trend of just searing something and adding sauce.
I always combine seasonal ingredients to create a complete, thoughtful dish.
⑥ How do you curate your selection of alcoholic beverages?
Our wine list is mainly composed of French selections, but we also offer carefully chosen Japanese wines.
We also have a selection of sake available that pairs well with our dishes.
⑦ Can you tell us about your attention to interior design, tableware, and the overall dining atmosphere?
Most of our tableware is made in Japan, including Arita and Imari ware.
Lately, I’ve been using a lot of antique Ko-Imari pieces from the Edo period.
The restaurant is built around a counter so I can personally oversee the entire space.
I adjust the dishes in real time while watching how my guests are enjoying them.
I hope guests enjoy interacting with me as part of the experience.
⑧ What inspired you to become a chef?
I was inspired by the TV show “Iron Chef” and began dreaming of becoming a chef.
I was fascinated by how chefs competed to create the most delicious dishes.
That desire — “I want to cook like that!” — was the beginning of everything.
⑨ What kind of guests would you like to welcome?
I love it when guests come to eat well and drink happily.
Please don’t feel pressured to be formal — just relax and enjoy your time, whether it’s a date or a night out with friends.
⑩ Are there any rules or things that are not allowed in your restaurant?
Please refrain from wearing strong perfume.
We also kindly ask that you be considerate of others by avoiding loud voices or disruptive behavior.
⑪Do you have a message you'd like to share with your guests?
I’ll do my best to make sure you enjoy both the food and drinks.
Please feel free to relax and make yourself at home.
As we usually operate with just one or two staff, there may be moments when we miss something.
If there’s anything unclear or if we forget something, don’t hesitate to let us know — we truly appreciate it.
