Official information
This restaurant is registered on Tabelog as a corporate member. Business information is released by the staff.
Ama Moto
(東麻布 天本)- Nearest station：
- Categories：
- Budget：
-
- Fixed holidays：
- Wednesday、Sunday
Specialities
Chef
Masamichi Amamoto - A craftsman who inherits the legend
Food
Purchasing made possible through an absolute relationship of trust between sushi chefs and brokers
Space
A neat space where tradition and modernity intersect
Review
-
Review 252casesFollower 124PeoplePick-up reviews
東麻布 天本 ******************************* Comment 天本大将のお父さんは福岡の屋台"紀文"の店主☆ お父さんの繋がりで福岡"鮨割烹高玉本店"、後に東京赤坂"とゝや魚新"､南青山"海味"､滋賀"しのはら"､京都"祇園さゝ木"と名店での修行を経て､...Find out more
2023/08 Visitation
1times
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Review 1,953casesFollower 4,896Peopleおすし天国。
東麻布のおすし天国で恒例のこじらせ男子会。 シャンパンで日頃のお疲れを労い乾杯！ 今宵も天国かくらいの至福に包まれました。 もずくトマト このわた茶碗蒸し 蛸から...Find out more
2024/05 Visitation
28times
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Review 988casesFollower 4,405People4月の天本さん
4月の天本さんは自分的にはいつメンながら組み合わせが良かったのかとても楽しい会に。楽し過ぎて飲み過ぎました。。。 【2024年4月のおまかせ】 （つまみ） ★もずく酢とト...Find out more
2024/04 Visitation
43times
Restaurant information
Details
| Restaurant name |
Ama Moto
|
|---|---|
| Categories | Sushi |
| Phone number (for reservation and inquiry) |
|
| Reservation Availability |
Reservations Only
※ご予約はウェブサイトからのみ受付けます。ご来店時やお電話・メールなどその他の方法によるお問い合わせは一切受け付けておりません。 |
| Address |
東京都港区東麻布1-7-9 ザ・ソノビル 102 |
| Transportation |
4-minute walk from Akabanebashi Station on the Toei Oedo Line 10-minute walk from Kamiyacho Station on the Tokyo Metro Hibiya Line 259 meters from Akabanebashi. |
| Opening hours |
|
| Budget |
￥40,000～￥49,999 |
| Budget（Aggregate of reviews） |
￥50,000～￥59,999
|
| Method of payment |
Credit Cards Accepted （Diners、VISA、Master、AMEX） Electronic money Not Accepted QR code payment Not Accepted |
Seats/facilities
| Number of seats |
8 Seats （ Counter seats: 8） |
|---|---|
| Private dining rooms |
not allowed |
| Private use |
OK |
| Non-smoking/smoking |
No smoking at all tables |
| Parking lot |
not allowed |
| Space/facilities |
Counter |
Menu
| Drink |
Japanese sake (Nihonshu),Japanese spirits (Shochu),Wine |
|---|---|
| Food |
Particular about fish |
Feature - Related information
| Occasion |
|
|---|---|
| Website | |
| The opening day |
2016.6.3 |
| Remarks |
Course price: 44,000 yen (tax included) - from 48,400 yen (tax included) from 2024 *Reservations are only accepted via our website. We do not accept any inquiries at the restaurant or by phone, email, or Other means. |
閉じる
ChefMasamichi Amamoto - A craftsman who inherits the legend
Influenced by his father, who ran a food stall in Nakasu, Fukuoka, he aspired to become a chef. After training at Japanese Cuisine such as "Toya Uoshin" in Akasaka, he was introduced to legendary sushi chef Nagano Mitsuyasu by a senior and was impressed. After apprenticing at "Umi" and serving as Nagano's second-in-command for about seven years, he furthered his Japanese Cuisine skills at "Shinohara" in Shiga (now in Ginza) and "Gion Sasagi" in Kyoto. When he became independent and opened his own restaurant "Higashiazabu Tenmoto," reservations filled up even before the restaurant opened, and he is considered one of the best young Edomae sushi chefs.
Food Purchasing made possible through an absolute relationship of trust between sushi chefs and brokers
Even if an ingredient is in season, if he thinks it is not the best, he will never purchase it and will always serve only what he believes to be delicious. Therefore, the menu changes from day to day. The middleman is trustworthy. The highest quality ingredients that cannot be found in Tsukiji are procured directly from the source and are sold at the central market in Fukuoka, where the chef was born and raised. The chefs trust the judgement and sense of the middleman, and the middleman recognizes the skill of the chef to bring out the best in the ingredients, which is why "Amamoto" has truly exquisite fish.
SpaceA neat space where tradition and modernity intersect
At the foot of Tokyo Tower, "Higashi Azabu Tenmoto" stands quietly in this area, not far from Zojoji Temple, the Bodhi Temple of the Tokugawa family, the founder of the Edo Shogunate. The chic black exterior already has the restaurant style that symbolizes modern Edomae sushi. The interior of the store was designed by Akira Sugihara, who worked on Kyoto's famous store "Mizai". If you eat sushi in this space, where the word exquisite and neat is appropriate, you can't help but think about the essence of traditional handicrafts and the development of logistics.
The future of modern Edomae sushi, inheriting the spirit of famous restaurants and using the finest fish and techniques
Amamoto Masamichi, who was trained by Nagano Mitsuyasu at the famous restaurant Umi and served as second in chief for many years, has now gone independent. He has a refined eye for quality, a trusting
... relationship with his brokers, a level of skill that goes beyond Edomae sushi, excellent customer service, and the inquisitiveness and pride of a craftsman. He pours all of this into his consistent work, from purchasing ingredients to serving customers, and while he inherits the spirit of his master, he also shines uniquely as a sushi chef named Amamoto Masamichi. The future of modern Edomae sushi, which was awarded two stars in the Michelin Tokyo 2017 just six months after its founding, is here in Higashi-Azabu.