Furusawa-tei: Celebrating Three Months of Culinary Excellence in Hiroo

A Culinary Revival: Furusawa-tei's Transformation in Hiroo

In May 2026, Furusawa-tei relocated from its six-year long abode at Meguro’s Konnosuke-zaka to a new and improved space in Hiroo, marking a fresh chapter for the popular restaurant. Operated by M&M Corporation and led by Chef Masahiro Furusawa, the restaurant is now celebrating three months in its new home, re-establishing its place in Tokyo's vibrant dining scene.

The previous location, known for its casual atmosphere and delicious offerings, posed certain limitations due to its kitchen facilities. As a result, Chef Furusawa's ability to showcase his signature dishes was hindered. With the move to Hiroo, he finally realized his long-held desire to provide a wider array of culinary experiences to his customers through a fully equipped kitchen.

Reviving Signature Specialties

With the change of scenery, Chef Furusawa has triumphantly brought back two of his famed specialties: Crab Pasta in Rich Tomato Sauce and Grilled Sweetfish with Scales, both of which have become immediate favorites among diners. The return has been met with overwhelming enthusiasm, with loyal patrons from his Meguro days expressing their joy at seeing these beloved dishes back on the menu after six long years.

Crab Pasta in Rich Tomato Sauce: A Hearty Delight

A standout dish that has garnered much acclaim since the opening is the Crab Pasta in Rich Tomato Sauce, priced at 3,300 yen. Utilizing every part of the crab, Chef Furusawa simmers the shells for hours to create a deeply flavored sauce that beautifully coats perfectly cooked al dente pasta. This dish has been met with rapturous acclaim, encapsulating the essence of his cooking philosophy that prioritizes flavor and quality.

Grilled Sweetfish with Scales: A Testament to Technique

Another highlight is the Grilled Sweetfish with Scales, which showcases Chef Furusawa's skillful fire management techniques. The dish is prepared by soaking sweetfish scales in water for about ten minutes and then expertly cooking the fish so that 80% of the cooking happens on the skin side and 20% on the flesh side. Served with clams steamed in sake and accented with nori from Ariake, this dish is not only a feast for the palate but also a tribute to the chef’s roots, using locally sourced Akita sake for added flavor. The simplicity of the dish allows the ingredients’ potential to shine, perfectly complemented by carefully selected Japanese wines.