Top31 - 40 of 100 Restaurants
Made of calming wood, the interior is filled with the smell of dashi.
There are counter seats which makes it possible to come by yourself.
The daikon soba comes with two types of daikon - rough and smooth.
They both match well with the soba and taste good and the hardness of the soba changes throughout the dish.
The noodles go soft quickly, so make sure to eat them quickly.
The coarsely ground soba dumplings com out piping hot and are nice and chewy.
Eating them together with salt brings out the natural sweetness of the buckwheat.
They also have side dishes, but the soba dishes win here!
The soba course satisfies both your stomach and heart - I definitely recommend.
A favorite Japanese restaurant of mine.
On the third floor of a mixed building, this restaurant has an L-shaped counter and some private rooms.
If you sit right in front of where they cook, you can see the food being prepared before your eyes which is great.
They have obtained a source of good ingredients and the chefs have good technique.
The conger pike and winter melon soup includes a lot of conger pike and is a very satisfactory soup.
The salt-grilled sweetfish in the young sweetfish and tomato with brasenia is very good.
this is arare restaurant in Tokyo in that the dishes are not that creative and just present the ingredients as they are.
It's an even more enjoyable experience if you get to talk to the owner.
There are only 10 seats at the L-shaped counter.
The quality and amount of each ingredient is just right and the cost performance is good, if you include drinks and the location.
Everything is very tasteful and the chef puts a lot of work into it.
The salt-steamed onion is just a soup with konbu and vegetables, but there's a nice flavor to the seafood broth as well.
The nodoguro marinated in soy sauce, mirin and sake features the sweetness of Kyoto-style miso and the oil of the nodoguro adds to the juiciness.
The contrast between the crispy skin and springy meat, which is hard to come by, is brilliant.
The service is based on how fast you eat and is fast and polite.
One way to describe the whole experience is that each dish is prepared carefully so as to not hinder any of the ingredients.
I wasn't very interested in seafood, but my tastes have changed since going to this restaurant.
I've grown to like a lot of fish that I never would have sought out to try.
The restaurant looks casual at first, but the food is based on the concept of authenticity.
You can see the kitchen, and the counter, where you can talk with the cooks, is relaxing.
They always have creative plans for in-season ingredients and impressive skills that enable them to realize such plans.
The cooks are always full of surprises.
Each season, I'm presented with once-in-a-lifetime dishes that make me want to leave nothing behind.
I recommend going from winter to fall when they change their ingredients.
Entering this restaurant is like stepping into Kyoto.
It has a commanding and tense atmosphere encased in the smell of fresh wood, everything arranged perfectly down to the last detail.
It feels like the essence of traditional Japanese architecture.
The sushi here is, like the owner, not particularly fancy; subdued, single-minded, earnest, and deep.
This is unchanging, authentic sushi that is not influenced by trends.
The cuts of fish and accompanying rice are beautiful to look at.
The perfect vinegared rice glistens beneath the prime cuts of fish!
The rice dances in your mouth, as if every single grain is full of energy.
This is the epitome of orthodox, illusive sushi.
A popular restaurant that's hard to make a reservation for.
Tucked away in an alley, the exterior looks just like a Japanese restaurant.
The inside features a white 'C'-shaped counter.
Choosing 'chef's choice' will cause the owner to watch how you eat (and how fast) and bring out dishes until you tell him to stop.
The use of fish stock, soy sauce, sake, and oil is different for every ingredient and everything is grilled on a close high flame.
The perfect grilling of every skewer brings across the owner's passion, and the texture is also wonderful.
This is the grilling of a god.
The various "rare parts" were also very impressive.
It's hard to make a reservation for this place, but the staff are very polite and it's really becoming an amazing restaurant day by day.
This restaurant makes you feel "warmth" the moment you set foot through the door.
The expressions and words of the staff, and the kind smile from the owner Higuch from behind the counter made me feel as if it wasn't the first time I'd been there.
There are half-private rooms and rooms with low tables over a hole in the floor, and the counter seats are made from pure white plain wood that has been rasped but exceptionally well-kept.
I sat at a very special seat where I was able to see how the wonderful owner works right before my very eyes and enjoy both pleasant conversation and his food.
You can choose kettle-cooked rice or hand-made soba at the end.
The char-grilled monaka is a popular dessert.
Down the red carpet that leads to a basement is an unusual and elegant space that is completely removed from the rest of the world.
Here you will find authentic French cuisine, a lavish interior, a collection of paintings by the great painters of the world, furniture, specially selected wine, and world-class service.
You can get a real sense of being at an authentic French restaurant. Absolutely everything is here.
The current chef is a hard-core Apicius missionary.
While preserving tradition, he continues to create new dishes that express his own character. I'm satisfied every time I come here.
French professionals, the manager heading the list, warmly welcome guests and provide a wonderful grandmaison.
The interior, simply decorated in white, matches Shanghai cuisine, in which you simply enjoy the ingredients.
Chinese, French and Japanese culture is blended very well to feature Shanghai cuisine with a Japanese taste.
Chinese mitten crab, which you can only eat at certain times of the year, is exceptional.
Their Chinese mitten crab bisque is a real specialty.
The condensed fragrance of Chinese mitten crab is so intense it leaves you speechless.
The soft texture of the rich cream is exactly that of a French bisque.
And the wife of the chef carefully dissected the poached Chinese mitten crab for me at the table, the entire staff preparing the legs so they are easy to eat.
It's nice to see the staff working so hard to see a smile on the customers' faces.
You will be satisfied with amazing cuisines with game birds.
The chef’s cooking techniques are great. He grills, steams and smokes meats on a hot iron plate. He serves duck meats in various dishes. Duck leg, heart, tenderloin and breast are served in "Grilled duck in Okariba style". Although summer is not best season for duck, you can taste its aromatic meats.
The restaurant serves excellent "gizzards and lever" as well as any good grilled chicken restaurants. "Chicken rice" is only available in summer. You can bring your own alcohol drinks. You need an invitation of regular customers to reserve a table in this restaurant. Summer is best season to visit.