Tokyo's Top 100 restaurants of 2014（2-th page） [Tabelog]

11

Tomura (と村)

Toranomon, Uchisaiwaicho, Kasumigaseki /Kyoto Cuisine

★★★★☆4.37

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byForestSpringWater

Fully experience in-season sweetfish and eel.

Eel living in the same river will have a different quality and different taste based on their habitat within that river, and only eel selected from the best soil and water in Lake Ogawara are used in these dishes.

To top it all off, Tomura works his technical magic.

The skin is springy, and there is a generous amount of gelatinous fat between the skin and meat and good-quality oil in the meat itself.

Anyone would want seconds.

The sweetfish is golden sweetfish from Akaishi River.

Eat it head first and experience the slightly bitter-sweet taste of the innards and the complex smell that fills your nose.

This is the kind of fish you can keep eating as long as your stomach allows.

Despite looking simple at first, Toda astounds with his anything-but-ordinary culinary stance and inquisitive mind, as well as the lengthy trial-and error behind his every dish.

This is Japanese food at its finest, giving you the absolute pleasure of simply experiencing the food of each season.

12

Fukuji (福治)

Higashi Ginza, Ginza, Tsukijishijo /Fugu (Blowfish)

★★★★☆4.36

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by白髪鬼

Only available from October to the following April, this restaurant specializes in natural tiger blowfish from the Bungo Channel.

Featuring a classic interior with dark wood, guests are greeted in a casual manner that makes them feel at home.

Nothing about the place is formal; the owners have created a space in which you can relax and alludes to days gone by.

There are only two blowfish courses, one with deep-fried blowfish and one without.

The blowfish shirako may look like a rice cake, but has a soft, creamy and rich flavor with a hint of salt that can only be described with the word 'delicious.'

The deep-fried blowfish is juicy and chewy with a strong flavor.

The staff prepare the blowfish hotpot for you.

The final 'zousui (rice soup)' is made with a broth that defies words and really gives you the feel of a 'natural' flavor experience.

13

Mitani (三谷)

Yotsuya, Yotsuya Sanchome, Akebonobashi /Sushi

★★★★☆4.34

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byともちゃん

Only reservations by people who have been personally introduced are allowed.

This dining style features a single cup of wine or Japanese alcohol brought out with each dish to match its flavor.

The flavors of each fresh ingredient are brought out the fullest, and are made to match with unusual alcohol that is hard to come by.

The natural sweetness of Japanese green sea urchin and the umami of cockles both dramatically change when paired with wine.

This is beauty in cooking, each unexpected pairing working perfectly together.

A feat like this is only possible thanks to Mitani's god-like culinary skills and broad knowledge of the characteristics of each ingredient. You can feel his passion and desire to accommodate in each dish.

I am but a slave to the beauty of the chemical reactions he creates.

14

Renge (レンゲ)

Shinjuku Sanchome, Shinjuku Gyoemmae, Shinjuku /Shanghai Cuisine

★★★★☆4.32

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by銀座の夜の物語

This counter-style Chinese restaurant in Shinjuku 3-chome's China Town has an off-white and red theme, the stools decorated in the latter. It gives the impression of a long bar.

The food is not oily or heavy and leaves a pleasant light aftertaste.

Each dish is arranged in a unique way and some plates have a Chinese design which is fun.

This is a place you want to enjoy with friends who simply love eating and are happy with simple plates.

Ordering entrees and desserts can make the meal into a course.

Every dish offers a delicate flavor while holding onto traditional Chinese methodology.

You'll want to try everything on the menu.

14

Kyoaji (京味)

Shimbashi, Uchisaiwaicho, Shiodome /Kyoto Cuisine

★★★★☆4.32

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byイズミール

This Kyoto cuisine restaurant not only represents Tokyo, but the entirety of Japanese cuisine.

The only course they offer is around 40,000 a head, depending on produce and the season.

The Japanese spirit of valuing and using ingredients before-, in-, and after-season is featured in every plate in a very appealing manner.

The chef's skill and ability to use scent and visuals in every way possible is astounding.

His specialty is Akashi bream sashimi in which you can experience the superb flavor of Kyoto cuisine.

The staff also pay close attention to the customers, the next dish prepared after a small gesture from the main chef based on the amount of sake in your cup.

After eating this master's food, drinking the sake he recommends, and being served with such attention to detail, this restaurant has now become the definition of Japanese cuisine in my mind.

16

Yukimura (幸村)

Azabu Juban, Roppongi, Roppongi Itchome /Kappo (Traditional Japanese)

★★★★☆4.31

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byあかやぎ

The chef's attention to detail regarding in-season ingredients and using those ingredients to the their full potential result in a truly heavenly taste.

Breaking down traditional flavors and interpreting them in his own way to create a new way of thinking results in specialties such as his spring "Sichuan pepper shabushabu" and "dried mullet roe soba," which utilize ingredients in season.

The master claims that he further tweaks the dishes he believes to be the best after years of work to actually come close to producing a dish that is the best for the first time.

Only one type of Japanese wine is offered, and this is also paired with the season.

The wine this season had a light flavor and matched the subtle flavors of Kyoto cuisine well.

The master is the type of chef who constantly searches for growth, regardless of his age. He also tells good stories.

17

Restaurant l'equateur (エクアトゥール)

Azabu Juban, Roppongi, Hiro o /French

★★★★☆4.30

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byイズミール

This restaurant is tucked away in a high-story apartment block in the quiet embassy district of Moto-Azabu and is the ultimate combination of style and relaxation.

The chef's food features a brilliant selection and pairing of ingredients and he has put a lot of original expression, while cleverly incorporating recent Parisian trends, into each dish.

Every dish is also presented very nicely.

The cutlery, glasses and stone plates were all perfectly matched and nothing felt out of place.

The wine I brought also matched very well with the food.

The duck roti was tender all over due to careful heating and the red wine sauce was the perfect accompaniment.

The herbs brought out the rich flavor of the duck itself.

The wine service was provided by the ever-evolving chef and his young, beautiful madame.

There is no better place to enjoy a good meal with your friends and family.

17

Florilege (フロリレージュ)

Gaiemmae, Omote Sando, Kokuritsu Kyogijo /French

★★★★☆4.30

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byRoxster

They always provide a new menu that incorporates seasonal ingredients and their daily devotion to their craft.

Their standard menu also features many different dishes, such as a green olive amuse and their special foie gras and meringue.

Any first-time visitor will instantly recognize the chef's basic style and regular diners are provided with new challenges, while still being brought back to that initial appeal.

The main dishes provide the same ingredient two different ways and all the dishes are presented in a way I've never seen anywhere else.

This restaurant is full of charm that will bring people back.

17

Le Mange-Tout (ル・マンジュ・トゥー)

Ushigome Kagurazaka, Ushigome Yanagicho, Kagurazaka /French

★★★★☆4.30

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byクワトロ☆

A well-established restaurant soon approaching 20 years since its opening in Kagurazaka.

When you open the door, cooks from the open kitchen on the first floor smile and bow at you.

They're informal and friendly, which is nice.

The main seating on the second floor is a compact white room and gives off the feel that it's the popular French pioneer store.

The chef are passionate that "classic originates from constant evolution."

While all the dishes could be called 'classic,' there is also a unique freshness to them.

All the ingredients are used to their full potential, allowing you to enjoy the chef's "evolving little by little" concept.

The single course on offer is also concise and fits well with the theme.

This restaurant, including the staff who share the same mindset as the chef, constantly seeks to be the French restaurant Japan should have, and eating there is sure to cleanse and soothe your heart.

20

Restaurant bacar (レストランバカール)

Shinsen, Komaba Todaimae, Shibuya /French

★★★★☆4.28

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byのえコム

I finally got a reservation after desperately calling.

It's quite small on the inside, with a counter and tables at the back.

The staff is only comprised of the chef and one waiter.

the starter amuses featured cherry tomatoes arranged in a variety of different ways and had various flavors, not just sweetness, that were well-balanced.

The Bacar bagna càuda featured many not readily available vegetables and a French twist, offering crab innards instead of anchovies.

I ordered a sweetfish fillet and ate the rest of the crab with that. It also suited the bread - everything was delicious.

The service, including descriptions of all the dishes, included superb talks and made me enjoy myself a lot.

This restaurant provides exceptional cost performance for both food and service.

Make sure you book well in advance.

Tokyo's Top 100 restaurants of 2014（2-th page） [Tabelog]

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