Located in Higashi-Azabu, Minato-ku, Tokyo, Suikouan opened in 2015 as an introductory restaurant and has been serving authentic Japanese cuisine for a long time.In June 2023, the restaurant relocated to Higashi-Azabu to make a new start. Chef de Cuisine Tomohiro Ishida is a culinary professional who has spent his career at Kyoto Kitcho, and he uses his experience to make the most of the bounty of the four seasons.
Nestled between Nishiazabu and Omotesando, L'Effervescence is helmed by chef Shun Higa, who honed his skills in three-Michelin-star restaurants around the world. His dishes combine a strong message with delicacy, traversing Japanese and French techniques to bring out the true essence of the ingredients. With a foundation of respect for nature and sustainability, this dining experience embodies 'quiet innovation' that directly conveys the blessings of each season. This is where food lovers from around the globe gather.
Italian cuisine that continues to pursue tradition and innovation. BOTTEGA" means "workshop" in Italian, and was named after the chef's desire to create a restaurant where customers can feel the live cooking experience. The chef is Mr. Sasagawa, who gained experience at "Aroma Fresca" and "Casa Vinitalia. The cuisine is based on local cuisine and is available both a la carte and as a course. The restaurant is a hideaway for adults where you can enjoy high-level Italian cuisine.
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.
This restaurant values the harmony between salt and ingredients, offering Italian dishes based on Japanese ingredients. The chef's skill allows guests to enjoy plates that evoke the seasons, all within a comfortable atmosphere. Each visit brings new discoveries, allowing diners to appreciate the depth of the cuisine.
K+ is a modern Italian restaurant that brings out the best of carefully selected ingredients to perfection. A sister restaurant of the famous French restaurant "Equateur," which is difficult to make reservations for. Located on the back side of Hiroo, K+ is open until 2 am. In contrast to the stylish interior, the menu is based on the concept of "easy-to-understand" cuisine.
Bistro "LOVAT" is located about a 5-minute walk from Ebisu Station. LOVAT" is a bistro located a short walk from Ebisu Station, where you can enjoy a variety of regional wines. The meat, pasta, and cheese that are prepared to match the wines are talked about as excellent.
Beyond the heavy doors lies a special space exuding a chic atmosphere for mature adults. At the counter seats, guests can enjoy conversations with the chef and service staff while savoring exquisite dishes and wines. Private spaces are also available for a tranquil and relaxing experience.
While preserving the traditions of Kyoto cuisine, the restaurant is popular as a place where you can experience the changing seasons through the hospitality of chakaiseki (tea ceremony). Using Kyoto ingredients such as kyo yasai (Kyoto vegetables) and river fish, customers can experience the culture of Kyoto's monthly seasonal changes through the cuisine.
unis is a newcomer in the world of modern French cuisine, perfect for special occasions themed around celebration. Chef Rikushin Yakushijin uses carefully selected ingredients from across the country to create innovative dishes. At the counter, visual and auditory elements, along with lighting effects, stimulate the senses and create a special moment. The warm hospitality of the staff and chef promises an even more wonderful dining experience.
Yoshikazu Oishi, who served as sous chef at the famous French restaurant "Kitajima-tei" for 16 years, became independent and opened "Ginza Oishi". The counter-style restaurant, which is rare among French restaurants, has an open kitchen, allowing diners to enjoy conversation with the chef while tasting the cuisine.
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.
Seirin, located in Hamamatsu City, is a dining establishment highly regarded for its fine kaiseki and Japanese cuisine. The restaurant respects the traditional beauty of Japanese cuisine while using an abundance of seasonal ingredients from Shizuoka Prefecture. Visitors can fully savor the charm of local ingredients through a menu that changes with the seasons.
An eel restaurant in Ikebukuro that has become world famous. Basically, there is only one omakase course. The one and only place to enjoy a full course of eels. If you become a regular customer, you can also order grilled skewers. Reservations are extremely difficult to make, and it is said that there is now a one or two year wait. The sight of the owner handling and grilling the eel over the counter is a sight to behold.
NARISAWA is a restaurant where you can enjoy innovative satoyama cuisine that exquisitely blends French and Japanese elements. Chef Narisawa's dishes maximize the flavors of the ingredients and can be considered beautiful works of art. With a focus on sustainability, carefully selected ingredients from various regions of Japan are used, promoting a dialogue with nature through food. Once you visit, you will be captivated by its exceptional culinary philosophy.
Sawada is a two-Michelin-starred restaurant located in a prime Ginza location. In a small restaurant with only six seats at the counter, you can enjoy the unique taste of Edomae Sushi, such as kohada and anago (conger eel).
A very popular sushi restaurant in Shinbashi where it is difficult to make reservations. The interior of the restaurant, from the counter to the knick-knacks, is furnished with items that show the owner's attention to detail. Both nigiri and sashimi are characterized by their large size and mouth-watering flavor. The rice is made with rice and red vinegar, which is used for the rice, and while it has a moderate flavor, it is still very satisfying. We hope you will enjoy the superb sushi that is made with the owner's heart and soul.
Nestled in a quiet residential area in Ebisu 2-chome, Pellegrino is a theater-style restaurant with only six seats per day. The menu consists of only one omakase course. Using carefully selected ingredients from all over the world, the restaurant offers the local cuisine of Parma, the capital of cuisine, and is called the most difficult Italian restaurant in Japan to get a reservation because of its delicious taste. If you have a chance, please come and experience it for yourself.
Kanjou is a highly acclaimed and popular specialty duck restaurant, known for its exceptional flavors. The expertly charcoal-grilled duck is rich in savory fat and sweetness, making it a dish you’ll want to savor again and again. Despite its hidden location, you can enjoy a special moment in a sophisticated setting.
Eiki is a popular Tokyo establishment that carries on the techniques of the famous 'Torishiki,' offering exceptional yakitori. The yakitori features perfectly cooked cuts, including tender chicken breast with a hint of pink, juicy thigh, and uniquely textured gizzards. Additionally, a variety of delights such as thick fried tofu and rare cuts are available, ensuring that once you visit, you'll be captivated by the skill and flavors. You can savor the allure of new-style yakitori in a space that offers rich tastes and a comfortable atmosphere.
.jpg?format=webp)
.jpg?format=webp)
.jpg?format=webp)
.jpg?format=webp)
.jpg?format=webp)
.png?format=webp)
.jpg?format=webp)
