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The main ingredient is “Kobe Beef,” carefully raised
at Usunaga Farm in Hyogo Prefecture.
Using traditional Japanese culinary techniques and broths made from beef, seafood, and vegetables, we create a monthly changing course menu with carefully balanced flavors, temperatures, and aromas.
The owner personally visits producers across Japan and works directly with them to source ingredients, allowing guests to experience the natural aromas and strength of each ingredient through the cuisine.
The main ingredients are sourced from Usunaga Farm in Hyogo Prefecture.
Carefully raised Kobe beef.
Using traditional Japanese cooking techniques, beef, seafood, and vegetable broth are used.
Dishes that vary in taste, temperature, and aroma.
We offer a monthly changing menu.
The owner himself travels to production areas throughout Japan to source the ingredients.
By interacting with producers, we can bring out the original aroma of the ingredients.
You can feel the power and strength through our cuisine.
— Azabu Kappo To
— Azabu Kappo To-o
― 麻布割烹 十（とお）
Azabukappo To-o
The main ingredients are sourced from Usunaga Farm in Hyogo Prefecture. Carefully raised Kobe beef.
Using traditional Japanese cooking techniques, beef, seafood, and vegetable broths are used.
I, a dish that incorporates variations in taste, temperature, and aroma.
We offer a monthly changing menu.
The owner himself travels to production areas throughout Japan to source the ingredients.
By interacting with producers, we can bring out the original aroma of the ingredients.
You can feel the power and strength through our cuisine.
— Azabu Kappo To-o
Chef Hiroyuki Shintaku
Born in Kobe City, Hyogo Prefecture. At the age of 22, he transitioned from the music industry to the culinary world. After 18 years of experience in Japanese cuisine, sushi, and meat kappo restaurants in Kobe, Osaka, and other areas, he was appointed owner of "Azabu Kappo Ju" in Azabu Juban in April 2025. He is also a certified sake sommelier, and will provide a new and valuable experience by understanding the preferences of his customers and pairing the food with their sake.
— Japanese Cuisine
-Cuisine
To-o “とお”
Sakizuke/Fish/Owan/RawWagyu/
Agemono/Yakimono/Mushimono/
Rice/Kanmi
¥20,000 (tax included) 9 items in total
To-o “十”
Sakizuke/Fish/Owan/MeatSushi/
RawWagyu/Agemono/Nimono/
Yakimono/Mushimono/Rice/Kanmi
¥30,000 (tax included) 11 items in total
Examples of carefully selected ingredients
Hoo Caviar and sturgeon from Ehime
Nanki bonito from Wakayama
Kujukuri large clams fromChiba
*The number and contents of items may vary depending
on the weather and availability of supplies.
-Drink
— Beverages
Japanese sake from ¥1,000
Shinsei, Kokuryu, Nichinichi, Gagakudai, Ubusuna, Noguchi Naohiko Research Institute, HEAVEN, Tanaka Rokugo, etc.
Wine from ¥ 1,800
Ata Rangi Crimson Pinot Noir,
Le Domaine d'Henri Chablis Saint Pierre,
Robert Moncuit Grand Cru Les Grands Blancs
Extra Brut Blanc de Blancs, etc.
Whiskey from ¥ 1,700
Yamazaki (NV/12-year/18-year), Hakushu (NV/12-year/18-year), Hibiki (NV/21-year)
Beer, shochu, plum wine
Non-alcoholic drinks from ¥ 800
Marushichi Seicha HIGASHIYAMA, Nose Ginger Ale,
Falza Red Grape Juice, All-Free, etc.
Japanese Sake Selection from ¥1,000
ARAMASA, KOKURYU, NICHINICHI, UTASHIRO,
UBUSUNA, NOGUCHI NAOHIKO KENKYUJO,
HEAVEN, TANAKAROKUJUGO etc.
Wine Selection from ¥ 1,800
Ata Rangi Crimson Pinot Noir,
Le Domaine d'Henri Chablis Saint Pierre,
Robert Moncuit Grand Cru Les Grands Blancs
Extra Brut Blanc de Blancs, etc.
Whiskey Selection from ¥ 1,700
YAMAZAKI(NV/12year old/18year old),
HAKUSHU(NV/12year old/18year old),
HIBIKI (NV/21year old)
Beer, shochu, plum wine
Non-alcoholic drinks from ¥ 800
Marushichi Seicha HIGASHIYAMA, Nose Ginger Ale,
Pfalzer Red Grape Juice, All-Free, etc.
― Access
―Access
Azabu Kappou To-o
Address: 2-1-11 Azabu Juban, Minato-ku, Tokyo, LA CITY Azabu Juban LUCE 2F
Opening hours: 5:30 PM - 11:00 PM
Store closed: Sun./Mon.
News
![今年もこの季節
和歌山キトラ農園さんから【花山椒】が届いております。
@kitoranouen
4月は神戸牛と合わせてご提供いたします。
僅かな旬をお楽しみください。
It’s that time of year again
We’ve received a shipment of [flower pepper] from Kitoranouen Farm in Wakayama.
@kitoranouen
In April, we’ll be serving it alongside Kobe beef.
Please enjoy this brief seasonal treat.
#麻布割烹 十
#花山椒](https://scontent-den2-1.cdninstagram.com/v/t51.82787-15/670146901_17907367338390151_7977929785224123657_n.jpg?stp=dst-jpg_e35_tt6&_nc_cat=104&ccb=7-5&_nc_sid=18de74&efg=eyJlZmdfdGFnIjoiRkVFRC5iZXN0X2ltYWdlX3VybGdlbi5DMyJ9&_nc_ohc=VFLzqA-SDHoQ7kNvwHo1VBs&_nc_oc=Ado0FLzLkae-G83wNFttest755fUu4b4XLT4Lr7XBV9NRjwf1ZBDl1hzBmT37828mAA&_nc_zt=23&_nc_ht=scontent-den2-1.cdninstagram.com&edm=ANo9K5cEAAAA&_nc_gid=_PeDAegyFTGJ9KyOM_RiFA&_nc_tpa=Q5bMBQFgF_JSHQUs_7VSGKR77hwJQHrs_ArHECdlnqy6mhD3Axy6fS-G_GPdiw6fiDgvULrLQn_J2SJC&oh=00_Af6q7KOkoefIr52OtY4y2vu9TvdPTWCMkUrHB6wQZlEXcA&oe=6A19B441)
