Tokyo's Top 100 restaurants of 2014（9-th page） [Tabelog]

79

Yoroniku (よろにく)

Omote Sando, Hiro o, Nogizaka /Yakiniku (BBQ Beef)

★★★★☆4.08

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byゴマピイ

Restaurant is a very stylish, which is enough to change the image of Yakiniku-restaurant.

In chef's choice, the restaurant staff who is familiar with how to grill meat will grill meat into the most delicious state.

Not only just grilling and serving meat, they serve meat in sukiyaki style which you dip meat egg yolk or in Dobinmushi style or Kushi-kastu style, so you will be amazed at the course.

The quality of meat is wonderful. If you take one bite, you feel "Sweetness of fat" "Juiciness of lean meat" in your mouth. You may want to immerse yourself in the juicy world with your closed. In addition, shaved ice after meal is also splendid. Ice has been cut elongated and thin, fluffy. Honey dipped on roasted green tea ice is especially nice, you can enjoy the rich aroma and flavor. Their challenging spirits that always try to think constantly new things and their novel idea, I believe they have technique to realize that. I am thrilled to feel the infinite possibilities in meat and shaved ice.

79

Mutsukari (六雁)

Ginza, Yurakucho, Ginza Itchome /Kappo (Traditional Japanese)

★★★★☆4.08

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byrammy

Almost like kitchen stadium, chef's cooking table counter.

At elongated entrance, there is a black-toned incense.

Stylish preparation which have been made to enliven your feelings.

The vegetable dishes are specialties here, vegetarian courses can also be selected.

"Tsukuri (raw fish)" is tremendously delicious.

Sea bream in Akashi is chewy, sweetness of Oma tuna is great.

Tilt squid of Goto Islands, they becomes wonderfully sweet after being cut by the finely kitchen knife. there are also good selection of sake and wine as Japanese restaurant. The restaurant establishes new Tokyo style. combining vegetarian food, Kyoto cuisine and French.

79

Obana (尾花)

Minami Senju, Minowabashi, Minowa /Unagi (Freshwater eel)

★★★★☆4.08

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by銀座の夜の物語

Prestigious eel restaurant at which there is always a long queue.

Not to mention Unagi, of course, other dishes also masterpiece.

"Uzaku" is harmonized well in vinegar, eel and cucumber, thus it is very delicious.

"Koiarai, carp sliced meat washed in cold water" has no bad smell, but crunchy. "Yakitori" is soft and juicy chicken with salty-sweet sauce. For "Unaju" of main dish, plenty amount of eel is used, which has no problem in size and thickness. Plump, soft and shiny eel is well harmonized with salty-sweet sauce.

Melt in the mouth. This is the restaurant I want to visit all the way far from.

84

L'ecrin (銀座レカン)

Ginza, Ginza Itchome, Higashi Ginza /French

★★★★☆4.07

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byマサえもん

Formality of restaurant, taste of food, pleasant service, all are the first class.

Atmosphere is wonderful.

Cuisine of Takara chef is authentic but while incorporating the trend.

In particular, a great grilling technique.

Fibers of meat have been uniformly grilled one by one with the same rose color.

There is no such beautiful and artistic grilling I have seen before like this.

Craftsmanship, No, Advent of God. Cuisine becomes art.

This is the authentic cuisine, there is no dish to dissatisfy.

You can also choose a dessert as you like from the wagon.

Petit fours appears in a nice jewelry box.

Crepe Suzette is demonstrated in front of you.

Entertainment element is also high to the end.

Best food, service and space.

There is no doubt this is the memorable place.

84

Daisan Harumizushi (第三春美鮨)

Uchisaiwaicho, Shimbashi, Toranomon /Sushi

★★★★☆4.07

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byサムタマ

The owner's zest for food ingredients and the depth of knowledge is incredible. Commitment to ingredients is outstanding. Deeply thinking about fishing method and local issues when purchasing. A good balance of holding, the concept and love of quality are reflected in the way of holding sushi. Vinegared rice is made mixed with Kasusu. Tuna is placed in the fridge to the moment till it became mature. Commentary also fun, easy to understand the point of taste. Friendly and feel free to speak with owner. Not care about small details. Even this is not a sushi shop which pursues for a beautiful work, but that leads to special attractiveness of this shop.

86

Sushi Takahashi (鮨たかはし)

Ginza Itchome, Takaracho, Kyobashi /Sushi

★★★★☆4.06

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by白髪鬼

Restaurant is a very stylish, which is enoughto overturn the image of Yakiniku-restaurant.

In chef's course, the restaurant staff who is familiar with howto grillmeat, finish into themost delicious state.

Not only justgrilling and feeding the meat, they serve the meat in sukiyaki style which is served with the egg yolk, a steamed dish inan earthenwareteapot, and cattleKatsu, so you will be amazed at the coursestructure.

The meatis splendid. If you take one bite, you feel meat"fat of sweet," "lean flavor" is spread in your mouth. I want entrusted himself to the world of the taste Close theeyes involuntarily.In addition, shaved ice is also a rarity after a meal. Ice has been cut elongated thin, fluffy crunch. Honey roasted green tea ice is especially nice, I enjoy the rich aroma and taste. Their challenging spirit that tries to think constantly new things and their novel idea, I believe they have skill torealize that. I amthrilled to feel the infinite possibilities in meat and shaved ice

86

Dame-Jeanne (ダム・ジャンヌ)

Shinsen, Shibuya, Komaba Todaimae /Bistro

★★★★☆4.06

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byサプレマシー

In the restaurant that candle lights, atmosphere is calm and quiet.

Husband and wife have been operating the restaurant, madam is kind to get along with and friendly.

The portion of Illette de Lapin is a little big and delicious.

Countryside of putty, good balance of spices, lever and pork.

Sausages are juicy and wonderful. Homemade natural yeast bread tastes gentle.

I strongly recommend you eat the dessert after meal.

Plenty of apples are used in Tartetatin and it has strong sour taste. However, the sour taste is natural and fresh. Gâteau basque and chocolate terrine are also excellent. It opens until 4:00 midnight.

86

Kawamura (かわむら)

Ginza, Hibiya, Uchisaiwaicho /Steak

★★★★☆4.06

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by驢馬人

The well known restaurant of meat which does not take any reservations from first customer in Shimbashi. Only counter 8-seat at L-shaped surrounding the kitchen in the restaurant. Food ingredients is account for 99% of the taste, Kawamura says. His dishes are very straight and shows his way of thinking. Purchased a block of meat from only trusted area and manufacture, only chateaubriand is used for extra-thick steak "Kagoshima cattle". Gently grilled meat and simply eat with salt or soy sauce. Taste the flavor of the meat itself, and delicious than ever. For last dish, you can choose from Omar shrimp curry, beef bowl or garlic rice.

86

Hirosaku (ひろ作)

Shimbashi, Uchisaiwaicho, Shiodome /Kappo (Traditional Japanese)

★★★★☆4.06

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byゆめゆめ

The restaurant is called as "Oasis" at daytime, buckwheat Kaiseki is popular.

You can enjoy the valuable ingredients to your heart's content, and the memory remains. Taiza crab's a rich taste and overwhelming texture.

Unique fibrous condition, sensual texture to rebound soft in the mouth.

Deep sweet taste spreads, faint ocean scent flows. Taste is very delicate. You may lose a word due to its greatness. Married couple has been cooking, but the shabu-shabu of yellowtail is cooked by the hands of his wife. The way of grill is incredibly good, so that you can enjoy the exquisite texture of rare. The taste cannot be better than now. The amount of grated raddish is good to savor the presence of yellowtail. It must have been taking time to prepare such cuisine. The very supreme material to enjoy people. Breathtaking cuisine made by the married couple.

86

Toyoda (銀座とよだ)

Ginza, Hibiya, Higashi Ginza /Kaiseki (Traditional Japanese)

★★★★☆4.06

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by葡萄党幹事長

Cuisine which is the authentic Japanese food.

Perfect, a number of perfect cuisine so you can feel the power of this restaurant.

Recommended for when "I want to eat decent Japanese. I would like to let foreigners know how delicious Japanese food is"

Generally thin taste and well worked with Dashi (soup stock).

The soup stock is refined and elegant, it's really pure soup not any unmixed.

It does not matter whether luxury ingredients are used or not,

I am surprised with the timing of serving dishes that will provide each material in the most delicious state.

All ingredients are really alive.

" Mackerel sushi bar in Sajima" is rich enough to spread its flavor in mouth. It's No.1 sushi I ever eaten in mackerel rod. Chef in the more friendly, chef is not blunt at all, it is possible to relax and enjoy the dishes. If you are a first visitor, you can come here without any stress.

Tokyo's Top 100 restaurants of 2014（9-th page） [Tabelog]

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