Kawamura, Tokyo
- K
- Jan 1
- 4 min read
Updated: Jan 4
How do I even begin describing this restaurant. It is primarily known as a steakhouse, but I do feel this is abit of a misnomer. It was one of the places I read about many years ago when I first got into Japanese fine dining - but as it was (and still is) introduction-only, I could not visit until recently when I was very graciously offered seats for 2.
Steak is the star of the show here - though Kawamura-san will try his best to make anything you request. We visited during the white truffle season, known to be notoriously expensive, but I will say that it lets you experience white truffles like you never have before. It is said that half of Tokyo's white truffles go to Kawamura and judging by the quantity on display I do not doubt that! Quality was also exceptional, with fragrance off the charts.
The meal began with a crudo, perfectly seasoned. That slice of abalone was exceptional. Soft, umami and chewy in the best possible way. After finishing this I made up my mind to return in summer for their Abalone course. 15/20.
The next dish was a fried egg with white truffles. Truffles were cut with a knife as and when required, and in this case placed on top a perfectly fried egg. Silky flowy yolk with a lightly salted egg, topped with white truffles thick enough to give a bite to it - this was probably as perfect as a fried egg with truffles dish could be. 15/20.
Next was a dish of beef consomme with white truffles. When placed in the consomme the truffles released an amazing aroma. The consomme itself was exceptional - it was made with 100% beef but it was so sweet, so smooth, so umami. No mirepoix, no seasoning except maybe a little salt. I have no idea how that was done. 17/20.
After the consomme was a dish of onion rings. It was coated in panko, perfectly fried to a nice golden-brown. The onions itself were stunningly sweet, hands down the best onion rings I've had. 15/20.
Next was the star of the meal - the steak. The steak had been slowly grilling over low heat since the start of the meal, so anticipation was high. The sauces that came with the steak were extremely well-calibrated - good matching flavour and no matter how much you added it could not overpower the delicate flavours of the steak but yet it stood up to them. Simply amazing.
Many have commented that this is not their ideal steak, as it is soft and bordering on mushy. While I do agree that steak preferences are very individual, there are certain objective factors which should not affect opinions. Kawamura uses Japanese wagyu, this is definitely known to you before you dine at the restaurant - so it is expected that the steak is soft, it is bordering on mushy inside but has a perfect crust to hold it all up. Tender enough to be cut with a spoon, but flavourful enough to pack your palate with umami. Easily the best Japanese wagyu steak I've ever had. 20/20.
After the steak came the white truffle risotto (18/20) and the white truffle uni pasta (14/20).
The white truffle risotto was perfectly cooked and when the truffles were placed on top the steam from the risotto released the aroma gently. Never-ending white truffle fragrance, exciting texture and good mouthfeel.
The white truffle uni pasta on the other hand, while nice, was a little bland. The uni was cooked which diluted the flavour a little, and the flavour was further mellowed by the cream. Overall still a nice dish.
Next came dessert of white truffle ice cream. Kawamura-san diced a generous amount of truffles and mixed it in to the ice cream. The result was a silky-smooth textured ice cream with a texture like chocolate chip ice cream with a ridiculous amount of chips - except each 'chip' revealed a full on blast of white truffle aroma with a slight bite. Definitely the most luxurious (and expensive) ice cream I've had. For those curious on the price of the dishes, I will only reveal the price of this ice cream - 60,000 JPY per serving. And this is just the basic one, without any extra truffle bricks! 16/20.
Coffee to end.
Takeaway hamburg sando.
This was indeed an eye-opening meal which showed me just how well white truffles can be used. When it is used generously, it takes on textures that go very well with the dishes and is actually a really versatile ingredient despite its strong smell. I look forward to coming again in other seasons, especially the black truffle and the abalone seasons!
Thank you for having me!
Grade: A
Date of visit: 11th December 2025
Price: -
Remarks: Introduction-only, ala-carte only.
I trully appreciate your reviews TTN Big help Any ideas or referral on how to get 2 sits at Kawamura in Tokyo? March 21-25