Located in Minamiaoyama, Minato-ku, Tokyo, "Minamiaoyama Nanachoume" is a restaurant offering grilled chicken and seasonal vegetables. The restaurant uses carefully selected ingredients, including Matsukaze jidori chickens raised on safe feed for extended periods, Kyoto's Kyo-Aka jidori chickens, and domestically produced French quail eggs from El France. Emphasizing the freshness and quality of the ingredients, the dishes bring out the natural flavors to their fullest.
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This restaurant offers the highest quality Wagyu in a kappo style. The dishes are served in a small-plate format, maximizing the deliciousness of the Wagyu. Enjoy a special moment in a refined setting. We continue to provide the same exceptional service even after our relocation.
Located next to Bishamonten Zenkokuji Temple in Kagurazaka, Shinjuku-ku, Kagurazaka Ishikawa has established itself as one of the most popular restaurants in Tokyo. In this sophisticated space, you can enjoy dishes created by the owner, Hideki Ishikawa, that make abundant use of seasonal ingredients. Regular customers rave about this famous restaurant, saying that they can never go wrong anytime they visit.
Founded in 1983, this French restaurant offers a fusion of tradition and innovation in its dishes. Set in a grand Art Nouveau-style space, the restaurant's commitment to pursuing the perfect plate is truly captivating. For many years, it has led the French culinary scene in Japan and is beloved by numerous food enthusiasts.
At this restaurant run by the renowned gourmet Kei Kurusu, dishes are crafted to maximize the pure flavors of the ingredients. In a warm and inviting atmosphere, guests can enjoy a memorable culinary experience. The dishes are aromatic and will leave a lasting impression on all who visit.
Located just below Tokyo Tower and within walking distance from Kamiyacho Station, this is a restaurant that requires complete introductions and does not disclose its phone number. Is this the entrance? The restaurant has the appearance of a hideout. The chef, Yosuke Suga, has worked for the late Joel Robuchon in restaurants all over the world. He has traveled all over Japan, and his cuisine, which uses ingredients he has carefully selected from all over the country, is based on the French style, but with his own unique essence. His cuisine, which is based on his extensive travels throughout Japan and his discerning taste in ingredients, is a true French style, yet has its own unique essence.
The restaurant is named after Minoru Hasegawa, the former owner-chef of Ristorante Kaoru, a famous Italian restaurant in Hokkaido that attracts many food connoisseurs, and was opened in a renovated house in Hiroo. The dishes served here are one-of-a-kind dishes that no one else can imitate, using top-quality ingredients directly from Hokkaido, Hasegawa's hometown, and other parts of Japan that are not available on the market, as well as self-taught techniques obtained from the Internet and literature. The deliciousness of the food has attracted a flood of reservations immediately after the restaurant opened. The restaurant has become so popular that a two-year waiting list is now in place.
This renowned grand maison has made a name for itself in the Japanese French culinary scene. Particularly famous is the 'Lamb Pie,' a specialty that has been cherished for many years, allowing guests to savor the essence of French cuisine. The rich flavors and refined techniques come together to provide a special experience for all who visit.
KUROSAKI is a Michelin-starred sushi restaurant located a 7-minute walk from Shibuya Station. You can enjoy authentic Edo-style sushi by the up-and-coming owner, who trained at long-established sushi restaurants in Asakusa and Setagaya.
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