The 20 Best Restaurants near Kayabachou station

A Japanese feast 🥩 every December, Nissan. Sukiyaki in my family is the Nissan way. I always request red meat. The meat is melt-in-your-mouth. The warishita is not too sweet and not too spicy. I really love it. I could eat it forever. They serve it beautifully ✨All the rooms are private so you can talk and eat without hesitation. It's so relaxing, like being at home. The attention to detail is top notch. They are so considerate that they scratch your itch before you even know you have one. Congratulations on winning another Michelin award this year😊I will go back #tokyogourmet

The spacious counters and tables are enjoyable, and it's fun to see the cooking process. It is so popular that even on weekdays, the seats fill up. I am happy to be able to see fresh fish right there and have it prepared to my liking. The rice cooked in a clay pot is glossy and has a sweetness that makes it easy to eat even on its own. The sashimi platter is very fresh, and the deliciousness of the mackerel was particularly impressive. They are also very accommodating to changes in preferences, and there are many types of warm sake and brands that pair well with the fish, which makes me happy.

I feel that this is a popular restaurant. The first dish, a marinated vegetable, has a pleasant aroma and prepares the palate nicely. The game terrine is rich in flavor with a variety of ingredients, and it pairs well with the vegetables. The fish broth is rich in umami, free of any off-flavors, and it was satisfying with plenty of ingredients. The burger, layered with short-horn beef pâté, a fried egg, lettuce, and lardons, has a perfect balance of lean meat and fat, making it thoroughly enjoyable. The staff's subtle attentiveness is also pleasant, allowing for a comfortable dining experience.

The char-grilled fillet of Sanda beef had the perfect balance of lean meat and sweet fat. Tomosankaku, even with its high fat content, can be enjoyed with the charbroiled beef and wasabi soy sauce. While the meat was expected to be excellent, the cold corn soup, sea urchin (rare sea), sea bream, and sweet shrimp from the seafood platter were presented at their best and made for a satisfying combination. The additional abalone was also a gem, with both the heat and the sauce bringing out the best flavor.

Tokyo Hatchobori An authentic French restaurant on the second floor of Miyataya, a long-established liquor store, inspired by the atmosphere of authentic Spain. A unique system allows you to choose a bottle of wine from the wall-side bottle shelf and drink it. The interior is a bit small. There is a sense of gaiety as if it were a New Year's party. A la carte Stewed Japanese beef cheek in red wine Salmon carpaccio Paella of squid smelt Assorted cured ham from around the world Red wine I can only say that it was very good and delicious! I can't get enough of the meat, and the menu is so varied that I never get tired of it.

【Tokyo Suitengumae】 Recently featured on the program "The Best Restaurant in Life" by Nozomi Sasaki, Sugita continues to make a name for himself. This time, I visited after three months, before the rainy season. ★ 1-33-6 Nihonbashi Kakigaracho, Chuo City, Tokyo, B1F View Heights Nihonbashi ★ 50,000 to 70,000 yen per person Appetizers ◇ Junsai and nagaimo ◇ Aori squid, makogarei ◇ Anago chawanmushi Rich and deep flavor, very good. ◇ Scallop tempura Usually, an extra dish is happily served as a regular. ◇ Firefly squid, ankimo, Arasaka Hinotori As always, the best appetizer set. ◇ Tachiuo Fluffy, felt a bit lighter on the salt than usual. ◇ Extra: Kazunoko miso pickles ◇ Miso soup ◇ Tamago Nigiri ◇ Sumi ika Just the right texture, it builds anticipation for tonight's nigiri. ◇ Madai ◇ Shima aji ◇ Tuna bloodline The tuna was delicious again this time. We talked about how Sugita doesn't serve tuna consecutively, and indeed, that's true. ◇ Haruko Beautiful, a refreshing taste that resets the palate. ◇ Tuna Chutoro ◇ Aji No unpleasant smell, so delicious that I debated whether to order more. The more you chew, the richer the flavor becomes, irresistible. ◇ Shiro amadai Consistently delicious. ◇ Akagai ◇ Kuruma ebi ◇ Uni ◇ Extra: Negitoro roll ◇ Anago Currently, kohada is in a delicate season, and some customers were disappointed. Tonight, I was able to chat a lot with the humorous Chef Sugita and regulars, and that alone was uplifting. Haha. The pairing with dry sake was also excellent and very delicious. Thank you for the delightful meal, it was a feast!

They served various cuts, allowing for a taste comparison. All of the meat was delicious.