Top71 - 80 of 100 Restaurants
Japanese restaurant representative of Ginza.
While located in the Ginza, thoroughly committed to seasonal ingredients, even willing to purchase directly from the farm.
Special Kyoto-style dishes like Yakigoma-tofu (baked sesame tofu) and Tai-chazuke (a dish made of rice, sea bream and tea) are full of seasonal heart based on the spirit that leads to Chakaiseki (dishes coming before the tea ceremony).
Course begins with Yakigoma-tofu which is restaurant's special dish.
Sesame tofu tastes very gentle with the essence of Kyoto-style.
The composition of the cuisine has in common with tea ceremony dishes.
At the end of the meal, matcha (green powdered tea) is prepared with Chasen ( Bamboo whisk).
You can feel the heart of the tea ceremony that entertain people, it is fun and nice to receive consistent service.
This is what I think is the heart of Japanese cuisine.
Discreet entrance which happens to pass through inadvertently, but cozy spacious restaurant is perfect inside.
The healing cuisine in the healing space.
The dishes are simple but you can feel healing and magnificence.
In spite of its reasonable price, they give a sense of tenderness, such as mother's home cooking.
You may receive the impression of home cooking, but the taste is authentic.
Among them, the most delicious dish is "Boiled seasonal potatoes in soy sauce."
In addition to the good taste of potato itself, seasoning and heat temperature in cooking are fantastic.
Also, pot cooking dishes (Nabe) is recommendable when you feel tired mentally and physically.
It's a little strongly seasoned in Kanto style, but soup is good.
It is a small restaurant, but your body and mind become satisfied.
Glassed-in restaurant at the corner in a quiet alley.
5,000 yen of course dishes only, restaurant staff choose wine to match the cuisine.
Each dishes are fairly elaborate, wine served with the cuisine is perfect.
The specialty is "crispy sand of foie gras".
It is very surprising because of their unique ingredients, such as "Winter yellow tail ", "Jerusalem artichoke" and "nezumi daikon (Daikon radish)", those are 3 different types of taste you can enjoy each bite.
Since the potion is not so big, it is easy to eat and drink continuously.
Generally level is high, the restaurant where you can enjoy the many dishes with delicate and surprise elements and collaboration with wine.
Not ornate, but calm and peaceful space.
Whenever you may visit, always delicious.
Whatever you order, there is a clear sense of satisfaction. Seasonal ingredients are sophisticatedly utilized.
This is the Italian.
One excellent dish is "tagliolini of fresh porcini mushroom".
Completion of pasta, and its perfect elasticity.
Aroma of porcini mushrooms, continuously inspiring taste.
The combination of ingredients is skillful, your mind starts to soar before you ask.
All dishes are so beautiful. The volume is satisfactory.
Service is also very good.
Lyon, France for a long-established French restaurant, Paul Bocuse Japan branch.
If you like classic French cuisine, it is guaranteed.
Although there are a wide variety of specialties, "Japanese seaperch pie." has a luxurious impact in appearance.
The color of browned baked pie is beautiful.
A server carefully and quickly disassembles Japanese seaperch.
Crispy texture of pie, Japanese seaperch omar truffle with rich and fresh tomatoes sauce.
It's very rich taste dishes, but you can enjoy traditional French cuisine full of classic butter until your heart's content. It is a well-established restaurant that you can savor the goodness of classic French cuisine
Located on the street just like Asakusa, French restaurant with fashionable atmosphere just not like Asakusa.
Dishes are based on traditional but also accept modern style in a way.
It is impressive to express originality of Asakusa in visual.
The carefully selected ingredients, technique that emphasizes the flavor, we can assure the personality of the chef who is modest.
The way of grilling fish and meat is generally soft and exquisite. Seasoning is also light and modern.
I surprised at the delicacy, which is different from appearance of the actual chef.
In contrast to the chef, Madam is very nice, who is petite and putting on lovely kimono, her services is pleasant.
Wine has also been well selected in terms of area, manufacture and cost performance.
As French in Japanese style, the collaboration can be expected between cuisine and French wine. Everybody will be convinced that.
Atmosphere of "Roppongi fashionable luxury sushi lounge".
Including top chef, all staff members are very nice, and cozy atmosphere.
When looking at the serious look and beautiful kitchen knife handling of top chef, I am deeply moved.
Side dishes are also made carefully to detail one by one and they are so sensual and delicate.
Same as before, cutlass fish is used for side dish and well balanced with soy sauce.
And after the great side dishes appeared, each sushi is extremely fresh and delicious.
Cost performance is also very good, perfect in all aspects. It's really exquisite restaurant.
I'm completely in love with sensibility of top chef, so that I can come here every week.
The shop of Sanuki udon with long queue on weekends.
Soup tastes dried sardine and kelp surely, simple and delicious.
Once you sip the soup and you feel the taste of bonito and its tasty feeling lingers in your mouth. Delicious enough to drink all soup.
Noodles are precise and its surface is smooth.
There is accurate stiffness and tender feeling in the core of noodle.
Possible to please the taste of wheat flavor.
Also topping is recommended such as juicy "Kashiwa Tempura".
The price is pretty cheap, cost performance is preeminent.
Great top chef with a gentle smile.
He is calm and pleases people with jokes during his talk.
His personality is excellent and he is confident in integrity.
Side dishes are nice and gentle, keenly delicious. Red vinegar is used for sushi rice, which is coordinated with the tuna, I also enjoy wonderful collaboration with red wine.
Tuna is entirely closed to red meat, there is taste enough to feel iron and fat enough to the hash. It is the world of tuna. Egg sushi has an impression of baked pudding of ultra-soft-boiled, dried seaweed also still great. I am all intoxicated with its good taste. This is the great sense.
Casual atmosphere, modern and neat interior.
Wide range of versatility, counter almost like Bal.
In reliable technology of Nouvel Chinois, excels chicken dishes are good in particular.
"baked dumplings" is full of fragrance of five-spice powder, which is the texture of skin is wonderful. The way of baking is crisp, backside is smooth, feel resilient in mouth.
"Chicken in very spicy sauce" and "Shredded chicken with spicy sauce" is supreme in baking chicken supreme state
Breast meat is soft as melting, compatibility with their own spicy sauce like sesame sauce that has been configured in a variety of seasoning so excellent. There are many creative and attractive dishes which have both the taste and fun. I want to visit in the future.