20 ausgewählte Restaurants in Umgebung von ShimbashiStation nach Empfehlung

Das Essen war alles unglaublich lecker. Die Nähe des Chefs macht es auch spannend, die Zubereitung zu beobachten. Wenn es noch ein paar mehr Optionen auf der Getränkekarte und der Speisekarte gäbe, würde ich noch öfter kommen wollen.

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Celebrate 700 submissions! Bliss of all 27 dishes. The secret is the red rice! I've revisited many times. I'm going to reread the food log and realize they haven't updated it. I think this might be my favorite restaurant of the year! I love the owner who tries so many things! ---------------------------------------- After training at the famous Akizuki restaurant, he was awarded a Michelin star three months after the restaurant opened. He was awarded a Michelin star three months after he opened his restaurant. I enjoyed the nigiri of Mr. Sato, the No. 1 young chef. The tuna and haruko were just delicious. We visited without having eaten anything for breakfast and lunch, so we were starving. A total of 27 dishes! Too much food! I even had a Kumamoto watermelon for dessert at the end (that makes 28 dishes!). The first dish was a hand roll of tuna, which was delicious and tender. I even enjoyed a very rare meat called Ozaki beef...I was satisfied! The abalone was also very large and dynamic! You can enjoy the eyes as well! He is still young enough to be the general of the restaurant. Mr. Sato's smile is also wonderful. The aka-shari (red rice) was just right, with just a hint of aroma. I have never had such a delicious red rice before. Each dish is served carefully. All the dishes were delicious and well washed. The restaurant is new and Mr. Sato is young. I think this restaurant will continue to grow in the future. Conversely, I thought there was still room for growth. Considering the quality, the CP is good! I asked him about the origin of the name Tokami. Ten seats, the customer is God. 10 seats -> God -> Tokami 10 seats -> god -> tokami. I see... I'm convinced. I was also surprised at the cleanliness of the toilets, which may seem unimportant! You may think that I don't care, but the restrooms are separated from each other and clean. The tray smells great. I think this is the best sushi restaurant I have ever been to. I'm looking forward to going back! I'm sure I'll be back!

Sehr gut

It was delicious

For a stylish women's party or an anniversary date For an anniversary date... ---For an anniversary date, this is the place to go. Lunch budget: from 7,000 yen Interior: Table seating only with wide space between seats Lighting: bright Clientele: Many madams More mature than #BistroAm or #BistroAm Yale is more adult oriented. Always full on weekends for lunch if you don't make reservations early. Chef Yamamoto's lunch course (5,800 yen) and champagne (1,500 yen) The theme for this season is "Six Flavors. The first and last dishes are dishes expressing the six flavors. Parfait with more than 20 kinds of vegetables and duck meat, etc. I really enjoyed all of them. Also, I thought the bread was really good. I thought the bread was really good, but it was made by Bricolage Bread. My favorite bakery. They offer anniversary plates in a flower box! Due to the influence of My desire for a full course French meal was growing, but it was fulfilled: ☺︎ I wonder how many prototypes were made to come up with this combination and the degree of baking. I wondered how many prototypes they had to make before they came up with this combination. I ate it with a sense of drama in my heart. I want to go to Grand Maison next time!

Shimada" is a standing bar near the Corridor Street where a chef from Yukimura's family is said to be working. Karasumi Soba is their specialty. This is a place where you can enjoy my series of high-class food at a reasonable price. All of the food is delicious, and we recommend this restaurant for a surprise.

Salad with homemade dressing, prawns, asparagus, shiitake mushrooms, purple cauliflower, junior😄corn, small eggplant, kiss, sea eel, flat clams wrapped in shiso leaves, standing sweetfish, sudachi soba, tendon or tencha, seasonal fruit for dessert In no particular order, I'm sorry if I didn't include everything I remembered (>_<). I've had the same dish before, but it was something else! The owner is very humble🙆and I am grateful to him for accompanying my companion, an old lady, for her long talk. I wonder if they could have fried the items outside of the omakase if we ordered them individually 🤔.

Uma-Uma. I like the space simpler than Nishiazabu.

July's second Mei's lunch was as follows. The large mehikari was crispy and moist. The snacks and nigiri are also perfect. The Torotaku is my favorite here, so I can't do without it. The old man of the "Mei-san" also added pickled sweet red bean paste, watermelon, and pickled radish. Tsumami eggplant somen noodles and junsai flatfish (Akashi) octopus (Sashima) bonito deep-fried mehikari Nigiri (hand-rolled sushi) arabesque squid Miru Mussel Akami(Oma) Medium fatty tuna (Shiogama) Ootoro OHAGI Kohada Horse Mackerel prawn Ezo-buffalo sea urchin (Rishiri) boiled clam Additions Toro Taku