For meat lovers seeking Wagyu options, look no further than Hiyama Wagyu, a butcher shop with over 100 years of history specialising in kuroge-wagyu (Japanese black beef). The finest cuts of beautifully marbled Wagyu are available for purchase by the slice but for those in search of a bite to go, consider the fried Wagyu cutlets and Wagyu croquettes. 

The Yoroniku Wagyu Sansho Croquette—created in collaboration with Vanne Kuwahara, the owner of the renowned yakiniku restaurant Yoroniku—is not to be missed, featuring chunks of wagyu-no-shigureni (simmered wagyu beef cooked in a sweet and savoury soy-based sauce) and enhanced by the aromatic and tingly kick of sansho peppers.

A name synonymous with premium yakitori, Azabudai Torishiki brings the art of skewered chicken to the heart of Azabudai Hills. Its original location, Torishiki in Meguro, is notoriously challenging to book; however, at Azabudai Hills Market, guests can savour their skewers grilled over traditional binchotan (Japanese charcoal made from oak) without requiring an appointment. Tucked behind the stall lies a hidden restaurant, available by reservation only, where protégés trained under master chef Yoshiteru Ikegawa diligently recreate the renowned Torishiki experience.

What distinguishes this market stall is the rarity of finding takeout yakitori prepared over charcoal, which infuses a smoky flavour while most to-go versions are oven-cooked. A significant amount of research has been dedicated to perfecting the skewers, ensuring they can be enjoyed both cold and reheated. The Tokyo Sansho-yaki, featuring crispy chicken skin with hints of sweetness and a spicy punch, is particularly noteworthy. In order to uphold the highest quality, the skewers are meticulously prepared during five designated time slots (11:30am, 2:30pm, 4:20pm, 5:40pm, and 7pm) so be sure to time your visit accordingly.

Situated in Toranomon Hills, just a five-minute drive away, Unagi Maehara is renowned for its Edo-yaki style grilled eel, crafted by a master chef with over fifty years of experience. Each morning, the carefully selected unagi (eel) is prepared at the restaurant, split and steamed before being grilled by the master himself to create a fluffy texture. The freshly grilled eel is then transported to its stall in Azabudai Hills Market, preserving the highest quality.

The signature unajyu (grilled eel on rice) features a delicate glaze that strikes the perfect balance—neither too sweet nor overpowering—accompanied by a sachet of sancho pepper powder for those seeking an extra kick. In addition, there is an array of side dishes, including umaki (Japanese omelette cooked with dashi, wrapped around grilled eel) and unagi bo-zushi (pressed sushi topped with grilled eel), allowing guests to explore unagi in a variety of forms.

In case you missed it: What you need to know about Wagyu, according to restaurateur Sam Chua

Kyoto Yaoichi is a distinguished fruit and vegetable specialty store originally from Kyoto. Displaying an exceptional selection of seasonal produce sourced from across Japan, the shop is complemented by carefully cultivated items from their own farm. The deli, conveniently located near the Azabudai Hills Market entrance, features an enticing range of traditional katei-ryori (comfort foods traditionally cooked at home), available for purchase by weight, allowing customers to enjoy the essence of Japanese home cooking.

In addition to seasonal and high-quality whole fruits, travellers will particularly appreciate the ready-cut fruits, which provide a perfect, hassle-free snack on the go. For an enhanced experience, customers can pre-order their magnificent gift box, presenting a colourful and stunning assortment of fresh fruits artistically arranged to delight both the eyes and the palate.

Located on the first floor above Azabudai Hills Market, Saboe Tokyo showcases a distinctive experience that harmoniously blends authenticity with innovation. Upon entering, guests are greeted with a small cup, inviting them to explore an impressive collection of blended teas: expect ten signature flavours along with two seasonal specials. A standout is the ‘1 Ka’, a refreshing blend of sencha green tea, yuzu, and fragrant kuro-moji wood, with a hint of persimmon leaf and sudachi citrus for a clean finish.

Traditional green tea requires careful preparation, such as managing water temperature (typically around 70 to 80 degrees), yet the blended leaves are easier to brew, making exquisite flavours accessible to all. The commitment to sustainability is evident in their biodegradable containers, crafted from sugarcane and bamboo, designed to resemble an upside-down yunomi (traditional teacups). In addition to its blended teas, the standing bar at Saboe Tokyo allows guests to delve deeper into the art of tea with single-origin sencha and matcha, as well as savouring delicate wagashi (Japanese confectioneries).

Ogawa Coffee presents an elevated, tailored experience for those who appreciate artisanal coffee. This refined Japanese coffeehouse goes beyond the usual café offerings, providing personalised coffee bean consultations to ensure each guest finds their perfect brew. Whether selecting from a curated range of single-origin beans (presented on a coloured flavour compass), or crafting a bespoke original blend, the process is thoughtfully guided by experts. 

For an even more immersive journey, a tasting session is available for a supplementary fee, where each cup is prepared using the French press method. Guests can refine their choices precisely to suit their preferences, with the option to take home ready-roasted beans or have raw green beans freshly roasted on-site. To indulge in the rarest of flavours, exclusive beans like Blue Mountain and Geisha await, promising a discerning and nuanced insight into the world of speciality coffee.

At Fūreika Kitchen, Cantonese culinary traditions beautifully intertwine with Japanese ingredients and precision. The original restaurant, Fūreika in Azabu-Juban, has garnered a reputation as one of Tokyo’s most prestigious high-end Chinese establishments. Here at the market stall, customers can indulge in an impressive array of gastronomic delights for a fraction of the price found at the original location, with each dish available to buy individually.

The speciality subuta (sweet and sour pork) is one of their signatures, which expertly balances sweet and tangy notes with tender pieces of pork. Another highlight is the kuro-chahan (black fried rice), which is stir-fried with a rich, umami-packed sauce that elevates this comforting classic. Each of these creations is not only delicious on its own, but can also be effortlessly reheated for a fulfilling meal at home.

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