20 restaurantes en Aichi,Guía Michelin Una estrella, ordenados por Recomendación

Pude pasar un tiempo maravilloso con un servicio atento y deliciosa comida. Espero volver a visitarlo.

A rich birthday party for a good friend at Mikuni Nagoya on the 52nd floor of Marriott Associa Hotel. The weather was beautiful and we could see the beautiful Nagoya cityscape. While looking at such a beautiful view, we started with a glass of sparkling wine. This is a rare wine made by a slightly unusual method, and everyone tasted it! Shrimp mousse with apple meringue Appetizer: sea bream terrine with light smoked flavor and confit foie gras. Marinated vegetables "painting" with truffle vinaigrette. Soup: Scallops in Châterelleuse, crustacean and carrot cream soup, pastis aroma. Main: Australian bone-in lamb cutlet wrapped with cheese and duxelles, bamboo charcoal cutlet with mustard sauce and celery puree. Palate cleanser: La France granite and compote, white wine jus, honey flavor Dessert: 3 choices from the dessert wagon Coffee or tea and petit fours All of the desserts are delicate and gentle tastes that make the most of the flavors of the ingredients. There were more than 10 kinds of desserts on the dessert wagon and all of them looked so delicious that I couldn't choose one. The service was excellent and very attentive! The service was very attentive to my birthday and it turned out to be a wonderful birthday party. Thank you very much!

No signage, 18:00. Simultaneous start from Tokyo I rushed there from Tokyo, I had always wanted to go there. I knew I wanted a fork and knife. I think I like a fork and a knife. LOL. First of all, the sparkling jellied Zunda bean mousse and and the usual prawns. We started off with a crisp and tasty A little Japanese style. Now a luxury fish, the taste of autumn Autumn swordfish is grilled to a juicy perfection and served on a bed of figs. grilled and topped with figs. The tart of the vessel is a potato 🥔🥧. the moment it is served in front of you. The smell of green onion is outrageous! The aroma of green onion spreads out! It smells so good! These are Houtou green onions. The best condiment! Order some! I want to order some and enjoy it with Somen noodles and cold soup stock. I want to enjoy it with Somen noodles or cold soup stock. Steady taste of sweet potato in your mouth the sense of carbohydrates and and the aromatic fat of the Akinatai fish, and fresh green onion aroma. At the end of the dish, you can enjoy and a hint of sweet figs at the end. the best match! As soon as it was cut I could hear the crunching sound of the fatty bonito The fatty bonito. Salt, olive oil and and sudachi is enough. The aroma of burnt fat on the skin the smell of burnt fat on the skin.... with rosé, which is not sweet. It is an exquisite combination Enraptured,, It's like a dream. The baked focaccia is baked focaccia is cut in front of the customers in front of the customers. When the wine has been served the focaccia plays a good role. The focaccia plays a good role. This focaccia is like an aged cheese, like a matured cheese like a matured cheese! And fluffy! The sweetness and aroma of the wheat The sweetness and aroma of the wheat also combine to make the focaccia I completely forgot about focaccia! LOL! You are a focaccia, You can't have it that good..! You eat too much! It doesn't have to be this good. It doesn't have to be this good! It was so good! It was so delicious! If I could find it in my neighborhood, I would buy it. I want to give it to someone. I want to feed it to my father. (Because I am a bread geek.) I don't want to put anything else on it. I don't want to put anything else on it. I ate quite a bit of focaccia. I ate quite a bit of focaccia. I ate quite a bit of focaccia 🙏 I'll try it again This next one was also amazing. The prawn potatoes were originally this sticky and deep in flavor. and I like its characteristics. I think it's well known, I think it is well known, but it goes too well with the mana fish on top. and the manaatsuo on top go too well together. with garlic and herbs on top. The soup is boiled for about an hour with garlic and herbs. The spice is so good, you can't stop! It is so delicious that you can't stop eating it! Managatsuo from Okayama I thought it was really great. It goes too well with prawns and potatoes. The pasta with hairy crab I could have come to Nagoya just to eat this. I was convinced that it would not be a shame to come to Nagoya just for this. I was convinced that I could come to Nagoya just for this. The pasta is made on the spot with an analog machine. The chef carefully prepares the noodles on the spot. When you put them in your mouth, the rich aroma of crab combined with the aroma of shiso. Perhaps at this very moment the most delicious pasta in the world. I was so impressed. The white truffle risotto is also delicious and I love truffles, As a truffle lover and a porcini lover I had high expectations for this dish, I was expecting a lot, but this dish exceeded my expectations. It has a different dimension of deliciousness. I will definitely try to reproduce this pasta and serve it to people in my neighborhood. people in my neighborhood. I want to practice for that. I want to practice again and again. I want to be able to create a taste I want to be able to create a taste that is absolutely close to the original. I want to know the official name of the above herbs. I want to know the official name of the herbs above. Let's look it up. Don't worry, in this day and age There is nothing we can't find out. in this day and age. I'll do my best. It was a divine pasta that made me feel like that. It was a divine pasta. The main course was Ezo deer and Shorthorn beef fillet. The fat was refreshing, covered with the aroma of charcoal and the flavor of the charcoal and the eyelids will naturally melt. Each dish is carefully prepared, and the two of us were able to enjoy We were able to enjoy It was a restaurant where even two people could enjoy themselves at a reasonable pace. We will definitely come back!

I was satisfied with the food, which was served with good ingredients and prepared in a suitable way. The food was more than I expected and I was very satisfied. The food was served quickly because we made a reservation at 12:30, so we had to eat and drink in a hurry.

First visit to a popular restaurant in Nagoya I have visited this restaurant several times, but each time there is a sign at the entrance saying that the restaurant is fully booked for the day (; ・・`д・´). There is one parking lot, but there is an affiliated coin-operated parking lot. I was happy to see that everything on the menu is JYUWARI-SOBA (๑-̀ㅂ-́)و✧ This time, I ordered the Tempura Seiro (天ぷらせろ). Three kinds of appetizers were served first, and the owner was in charge of tempura and soba, so there was some waiting time. The soba noodles were firm and had a unique texture, and the soba water was thick and delicious with dried bonito flakes. Everything is elegant! Reservations are required.