Top1 - 10 of 100 Restaurants
An amazing shop where I've never had the feeling I was betrayed no matter how many times I go there.
Worth a special mention is the earthenware of the Japanese bowls.
The soup stock here is served in a hot pot, together with soba broth.
Even though it is brimming with flavor, the fact that you don't get thirsty until the very end is very surprising.
They employ a method that makes maximum use of inherent flavors, without processing the ingredients too much.
The owner makes the cooking, the shop's style, bowls, flowers, and hospitality all breathe together without making any compromise.
As far as I'm concerned, this is by far the best Japanese restaurant in Tokyo.
They only have lunch, dinner and Omakase Courses, but if you want to enjoy a good aftertaste, I recommend going here in the evening.
When you pass under the store's sign curtain, you see an interior with paper sliding door and plaster-covered wall.
There is a long plain wood counter, and private rooms, and the sliding doors light up because of the indirect lighting.
For appetizer, fresh, transparant icefish.
Steamed abalone, octopus boiled with sakura, and continue with cod soft roe and appetizers.
The pasteurization and composition of the flavors are exquisite, and the char-grilled rockfish is marbled and grilled first-rate.
Then, flounder nigiri. Thickly-sliced and has a nice texture, and the mixture of boiled-down sake and saltiness is really delicious.
The flavor of the plum vinegared rice is exceptional.
The pickled tuna's red flesh is beautiful like ruby, and the translucent taste of its soy sauce is the best.
The tempo is fast, and you the chef handling nigiri with little trouble is a fascinating sight.
The chef's talking ability and the shop's aesthetic sense unmistakably high, and the fact that it heightens the flavors even more make it a rare establishment.
A wonderful restaurant that combines playfulness, a modern sense and sincere cuisine.
The cooking here is employs a blend of French original techniques and Japanese elements.
It shows that for every dish has a lot of time and effort put into it.
More wonderful than anything else is the careful pasteurization of the ingredients.
You can enjoy to heart's content the flavor and texture of their specialty turnip for which they take their time to make and the equally beautiful main dish Iwate shorthorn, among others.
The desserts have the ripe flavor rich in wit.
Fully loaded with the joy of the unexpected and playfulness.
The wine the sommelier chooses and its marriage iswonderful, and occassionally serves Japenese sake, but this is a necessity to fit well with the cooking.
The service is also very attentive and you can spend a lovely time there.
The stock soup is overwhelmingly delicious.
Its light taste is rare in Kanto, and the ingredients give the sensation there were pickled in bathtub or such.
While having a firm grasp on the fundamentals, they make the best use of the ingredients' inherent flavors, and yet you will be allowed to catch a glimpse of the charm different from its original taste.
By no means conservative. Challege themselves to do something new.
The grilled Spanish mackerel is tightly condensed with flavor.
The Crumbled Lily bulb's heart is superb.
And the stock soup that is used as basis is accurately compiled from a range of ingredients.
The quality of the ingredients, their careful preparation, delicate seasoning, the visual aspect, each of them are wonderful.
The ingredients themselves are instilled and grown with love.
You can be assured that no matter how many times you go there, you will always be satisfied.
Kurogi is from Kyoto.
Even though he seems to have a strict eye towards food, there is nothing lacking in his attentiveness towards customers.
There are table seats and separate rooms, but the 1F counter is the special seat after all.
You receive an explanation for each dish while they are being served, but they ingredients are not only fresh, but are scrutinized carefully.
The vegetables are from Kyoto, and seafood come from all over Japan depending on when they are at their finest.
These ingredients are accompanied by the high class bowls, so there is no way they aren't delicious.
Aside from the ingredients, the visual and seasoning are all delicious from beginning to end, it was a storm of emotions, impressions and gratitude. There is no need for reason when it comes to tasty things.
Visitors will become victim of a hospitable soul and thanks to that have their fill without any stress at all.
As everyone knows, It is the world's finest chef, Joël Robuchon's
Everything in this restaurant is amazing.
In the evening you can choose from 3 courses.
On the other hand, Since you can make a selection from your favorite things for lunch, and if you have made up your mind, lunch is easier to enjoy freely.
A la carte is used at noon and in the evening.
The desserts are a sure first-class as well. Dishes looking so good it will be a shame to eat from them.
Table-side service starts with handmade bread, before dessert there is cheese, after that there is a wagon of small pastries, and if you choose a herb tea after dinner, there is also a wagon with fresh herbs.
There is so much to choose from it will be difficult to decide what to get.
There is not one chink in all of the cooking, all of the ingredients, the wine, the desserts, the small pastries. There is no better word for this restaurant than perfect.
The chef displays a great sensibility for Japanese cuisine.
He has a perfect command of the curve ball if you were to put it in Baseball terms.
At first glance the dishes seem deliberately eccentric, but they are made with the superior quality ingredients without sparing any effort whatsoever, but it's Japanese cuisine with personality distinct of Den.
Making sure the customer has a good time is the chef's absolute priority.
Home cooking that's unrelated to any strict ceremonies.
You will be fascinated byits flair abundance of expression each time you dine here.
You are also able to enjoy a wide variety of Japanese sake from all over the country, while being received with a warm hospitality,
I assume I will get the same hospitality and cooking filled to the brim with warmth as when I visited the first time.
I recommend the period when eel is naturally more fatty and as a result tastier.
You can compare and eat it cultivated, natural, Kanto and Kansai-style.
The freshly made natural eel is overflowing in aroma and rustic beauty.
It is tender, but has a firm bite to it because of its muscles.
If it's made over an open fire, you can enjoy an honest, and straight fragrance, flavor, texture to heart's content.
By refraining from using charcoal, the fragrance becomes concentrated, and the quality of the ingredients isstripped to the skin.
The Shirayaki is good to eat without anything extra. Salt is unnecessary as well.
There is a unique flavor hidden in a simple Shirayaki.
The eel's flavor is overwhelming, the old man's language is overwhelming, and the delicious sake is overwhelming.
A cozy restaurant with 10 counter seats, extremely difficult to make reservations at.
Soft manners, a gentle seeming owner runs it by himself.
The menu consists solely of appetizers and nigiri.
While it is basically Edo-style sushi, it brightly diplays the chef's skills.
Eating there is very enjoyable, and makes you believe once more how good Edo-style sushi is.
The cooked rice is a blend of plum vinegar and rice vinegar, and the sushi's balance is good.
After grain by grain falls apart on your tongue, the sushi becomes one.
For the Shime Wan, in order to make the aftertaste light, miso is used as little as possible, so the Asari miso comes out in its entirely, and is similar to clear broth soup.
It is Edo-style sushi with an aftertaste.
A simple space based on the simplicity of white.
The chef's course is available for both lunch and dinner.
Matched to every plate, the wine is the highlight of the degustation.
You can enjoy the best wine service in Japan with bottle after bottle of newly opened Bordeaux classified Bourgogne Grand Cru.
The food, carefully prepared by cooks with a keen eye for detail, is beautifully presented and achieves prominent flavors without a hint of salt.
"ESqUISSE," the name of the restaurant, means a rough sketch and denotes the process before construction, however the food, wine, and service here feel like they are perfectly complete.
This lunch in Ginza will undoubtedly become a new culinary legend.