20 restaurantes por Recomendación en Cerca de Estación de Kayabachou

I love the lineup of national sake (sake and shochu) that would make a maniac swoon, my personal connections with sake breweries, my deep love for national sake and the people involved with it, and the development of entrées that go well with national sake!

Kayabacho, Nihonbashi, Tokyo Chef Asahina, who was the head chef of the Robuchon Group for many years, has opened his own restaurant, a grand maison with two Michelin stars! Lunch Course ◇Amuse ◇2 Entrées 2 appetizers Poisson, Crustacé Seafood Dishes ◇Viande Meat Dishes ◇2 Desserts ◇2 Desserts ◇2 Desserts ◇Mignardises Small pastries Café ou Thé Coffee or Tea The presentation of this restaurant is the most beautiful of all the restaurants we have visited. Especially, the amuse and birthday plate are too cute. All the dishes were so easy to eat that they changed my concept of French cuisine. I was overwhelmed by the volume of each dish and was very full. The sophisticated space, the food that you can enjoy with all your senses, and the excellent service, it was a handsome restaurant that I would definitely want to introduce to others.

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.

【Tokio Suiten Gūmae】 Recientemente, el programa de Sasaki Nozomi "El mejor restaurante de la vida" lo presentó, y su nombre sigue resonando. Esta vez, visité después de 3 meses, antes de la temporada de lluvias. ★Tokio, distrito central, Nihonbashi Kakigara-cho 1-33-6, B1F, Byūhaitsu Nihonbashi ★50,000〜70,000 yenes/persona Aperitivos ◇Junsai y yamaimo ◇Calamar, lenguado ◇Flan de anguila Con mucho sabor y profundidad, muy bueno. ◇Vieira frita Normalmente, es un placer recibir un plato adicional como regular. ◇Calamar de fuego, hígado de anguila, ave de nueva política Como siempre, el mejor conjunto de aperitivos. ◇Pez espada Suave, sentí que la sal estaba un poco más ligera que de costumbre. ◇Adicional: huevas de arenque en miso ◇Sopa de miso ◇Huevo Sushi ◇Calamar Textura adecuada, me hace esperar con ansias el sushi de esta noche. ◇Pargo ◇Jurel rayado ◇Atún, costilla de sangre Esta vez el atún estaba delicioso. Se comentó que el chef Sugita no sirve atún de manera continua, y ciertamente es así. ◇Sakura Hermoso, una frescura que reinicia la boca. ◇Atún, medio graso ◇Jurel Sin olor, tan delicioso que dudé en pedir más. Cuanto más masticas, más sabor se desborda, es irresistible. ◇Dorado blanco Sabor estable y delicioso. ◇Almeja roja ◇Camarón ◇Erizo ◇Adicional: rollo de atún picado ◇Anguila Ahora, el pequeño pez es un poco delicado, y hay clientes decepcionados. Esta noche, pude hablar mucho con el humorístico chef Sugita y los clientes habituales, y eso ya me dio energía. Jaja. La combinación con el sake seco también fue excelente y muy delicioso. ¡Gracias por la felicidad en la boca, fue un festín!

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