Top91 - 100 of 100 Restaurants
Jiro Ono's sushi is "married couple sushi".
Rather than confront the ingredients with vinegared rice, but integrate them together.
Even in so-called nor elegant type, or a rugged type.
Rather than making quickly, make them into oneness.
Depending on ingredients, the amount of air in vinegared rice am and wasabi are decided.
That's once-in-a-lifetime chance to merge that ingredients and vinegared rice.
While he is holding, he throws his line of eye sight like he wants to confirm the place where to put.
Gaze coming fed to intermittent gaze, break through the mere introduction, it is effective as spell.
More than 25 have been passed after the restaurant opened at this place in 1986. Tashiro Kazuhisa chef with more than sixty makes the food at his best at present.
Cuisine that tastes of salt vividly, it is good enough to move your mind.
For the specialty "Piled and grilled sardines and potatoes", there is a weight of maturity. Coolness of summer truffle aroma in pristine countryside cuisine, not soggy but tastes good for potatoes.
Anchovy butter melt due to heat after cooking and bitter of sardines taste. The body sores while eating because you are honestly amazed at the dishes. The air was calm and elegant, because many years of well-established store.
Tokyo No.1. Yakiniku restaurant.
The course of restaurant choice is 5,000 yen and easy to understand.
The biggest advantage is that staff serve to grill.
Also for those who do not go to yakiniku often can eat in a good enough state. Changing the way how to grill depending on each meat.
Staff change the way of grill at each sides.
After combined with white truffle, you can enjoy complicated taste, not grilling meat completely but grilled lightly in sukiyaki style.
And taste of "Hojicha of shaved ice" is awesome. Heartfelt and welcoming service, women are not hesitate to visit here because there is a feeling of cleanliness.
You can enjoy delicious Italian in Shinjuku in the nice atmosphere.
Although it is vulgar atmosphere in Shinjuku before entering the shop, once the door of the elevator opens, nice and different space is there, the impression of the room is chic and calm. In private room, there is a chef's table, it is interesting to look at the kitchen. "Appetizer platter" in elaborate memorabilia, beautifully in appearance. "Cacio e Pepe" as specialty, glutinous pasta texture, cheese flavor, pepper accents, and the balance of rikimaru egg. Sometimes Tsuji chef himself willing to serve, delicious food, nice wine and service become one and give us pleasant moments.
Balance of "homely warm relaxation feeling" and "Ginza-like luxury" is superb.
And compared to the contents, you can enjoy reasonable sushi and side dish.
When visiting in the winter season, satisfaction becomes greater because they have variety of ingredients. Tuna is loved any season, but Oma is still powerful. It melts in the mouth. Verasper variegatus is soft and delicious, slightly boiled of pike conger, Homemade botargo, two kinds of omelet. It is enjoyable until the end. The sushi here is the best for me, including hospitality.
Representative of the restaurant serves a healthy and reasonable delicious Chinese cuisine. Owner welcomes customers with a very bright and cheerful voice frankly and carefully. Specialties "papaya steamed soup" is well balanced in shape, size, and sweetness. This is steamed soup which, a whole premium papaya are used as a serving dish. You can drink soup and also eat papaya while scraping the papaya pulp with a spoon. it is indescribably gorgeous dish. The taste is amazing. It's great food. One of the specialties "sweet and sour pork of Zhenjiang vinegar" is a block of pork only. Fat is less and healthy and the impact is outstanding. Without the luxury ingredients, the dish can give you high satisfaction.
Sushi ingredients are laid in refrigerator well, they are rich and delicious.
Tuna is delicious enough to feel even sweetness of fat. No stickiness of fat at all.
The way of cooking conger eel is also exquisite, served with remain hot.
When eating with salt and citron scent, melt in the mouth.
Mackerel is in nice fat. So delicious.
A medium‐sized gizzard shad is harmonized with vinegar, so that you can feel taste and sweetness.
It is integrated amazingly with some nice. Well balanced and it's beautiful. Really beautiful work. Ingredients are splendid because of vinegar. Top chef’s the way of holding sushi is different, which convinces us "heart is different." in top chef’s sushi.
Authentic French restaurant of the highest rank.
It is the restaurant that I like most.
It's atmosphere "elegant", but the service is friendly.
Even without familiar with French cuisine can be used with confidence.
It seems authentic French restaurant, deportment of solemn staff cleanly and beautiful.
Whenever I visit, they make me happy. Visiting here is worthy only to experience this service. Dishes are always perfect. It gives the impression that exceed expectations. Hospitality services to customers and customer's happiness feeling in the restaurant. it's best restaurants in all aspects.
With a variety of wines, you can enjoy various kinds of dishes used a lot of kinds of ingredients to your heart's content. At counter seats, if you are face to face with the kitchen with presence.
At the table and semi-private room, it is possible to spend cozy and spacious atmosphere. Delicious French cuisine, which the base is firm and stable. Highlight is the "bisque of lobster that floats seafood". It is simple and pleasant flavor. Listening to wine description is also fun, and also poured wine is delicious enough to suit the taste. I was surprised that my favorite red wine was chosen without mistake. Two chefs who are very skillful are making dishes.
There is a lively feeling in a theoretical type of the kitchen in front of you.
Its lighting atmosphere is slightly dark and good.
The restaurant only serves one course which the chef choose the meals.
The fusion of Japanese and French. You have playful full of delicious plated coming out one after another.
All the meals are prepared in details and each ingredient has its own expression,
but the combination tastes properly in fusion.
Some fusions are surprising and excellently delicious.
It is the best just to enjoy without any thoughts.
The chef and other staffs are very polite and comfortable.
Interesting, delicious, enjoyable restaurant!