Indulge in a fusion of delicate yet robust courses meticulously crafted by the two master chefs at Title H.
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Discover a new realm of exquisite flavors that combine the finest Satsuma Wagyu Kiwami beef with delectable hot pot creations, showcasing the essence of culinary artistry.
Restaurant Concept
Restaurant’s Highlight: Premium Satsuma Wagyu Kiwami Beef
The star of the menu is the "Satsuma Wagyu Kiwami" beef, which refers to the very exclusive Japanese Brown Breed Beef Cattle, is the pinnacle of beef selected meticulously by producers from among the finest cattle they rear.
This ultra-premium beef also boasts an A5 grade and a marbling score of 10 or above (BMS10), guaranteeing an unrivaled level of succulence and flavor.
Emphasis on Environment and Ingredients
Title H strongly adheres to the principles of sustainability, considering the producers, regions, natural environment, and the health of its customers.
The restaurant showcases its dedication to sustainability through its ingredients and menu offerings.
Sourced from various regions across Japan, the meat ingredients are carefully utilized from appetizers to side dishes, meticulously crafted into artistic presentations.
Restaurant Story
Title H is a collaboration between two distinguished chefs: Yuta Suzuki and Yutaka Narita.
Yuta Suzuki, with a background in Michelin-starred restaurants and former head chef at renowned French restaurants.
Yutaka Narita, owner and celebrated chef of the exclusive Akasaka restaurant "Nontitle".
Focused on "meat and hot pots," their concept is to introduce a wider audience to a more refined and approachable cuisine.
Dedication to Japanese Ingredients and Hunter-Delivered Game Meat:
At Title H, the focus lies in getting the best possible flavor out of Japanese ingredients, incorporating hunter-delivered game meat and meticulously crafted dashi (broth) with hot pot dishes. The experience doesn’t only excite the taste buds, but also enchants the eyes.
Restaurant Experience
Nestled discreetly in the basement of East Azabu, near the iconic Tokyo Tower, the restaurant features a serene ambiance with comfortable seating around wooden counter tables.
Warm lighting and soothing background music set the tone for a delightful dining experience. Each guest is provided with an individual “Vegetable Hot Pot,” reflecting the restaurant’s specialty.
Innovative Course of Wagyu Beef, Satsuma Gyu Kiwami, and Hot Pot
16,500 yen
- Edo Monaka with prosciutto ham and Hakkaisan sake lees
- Sushi with Satsuma Gyu Kiwami and sea urchin
- Steamed vegetables in Ayu (sweet fish) Fish Sauce
- Steamed Suppon(Soft-Shelled Turtle) and japanese mushrooms in a clay teapot
- Frittered young Ayu fish scene in the river
- Char-grilled Hokkaido Ezo-shika（Hokkaido venison）
- HOBA YAKI(Grilled on Magnolia Leaves) of Satsuma beef Kiwami
- Seasonal fruit and green tea ice cream with white bean paste
*The menu is subject to monthly changes, and the above is provided as an example
Innovative Course of Wagyu Beef, Satsuma Beef Kiwami, and Hot Pot with Pairing
25,300 yen
Includes the same courses as the previous option with the addition of sake and wine pairings.
*The menu is subject to monthly changes, and the above is provided as an example
