Cantissance" was the youngest restaurant to be awarded three Michelin stars by Michelin Tokyo in 2007, and has been awarded stars for more than a decade. Chef Shuzo Kishida once trained at the three-star restaurant "Astrance" in Paris, France, where he studied under Chef Pascal Barbot. The menu consists of only one omakase course. Enjoy the dishes created by using the cooking method that is best suited to each seasonal ingredient, emphasizing the three processes of ingredients, fire, and seasoning.
「麻布長江」で cocina china y 「龍吟」で cocina japonesa, el chef Kawada demuestra su habilidad en 「茶禅華」. Nuestro restaurante, ubicado en un tranquilo barrio residencial de Minami-Azabu, es una casa unifamiliar remodelada que fue utilizada como residencia de embajadores, lo que le da un espacio amplio y una decoración de ambiente chic. Desde su apertura, ha recibido dos estrellas Michelin, lo que ha contribuido a su excelente reputación. Sin duda, se convertirá en uno de los restaurantes de cocina china más representativos de Tokio.
Conocido como 'el restaurante de yakitori más difícil de reservar en Japón', 'Torishiki' es un popular establecimiento. Tiene un compromiso con la calidad de los ingredientes y la cocción, y en su tercer año de apertura, se convirtió en el primer restaurante de yakitori en recibir una estrella Michelin. Un restaurante popular tanto en nombre como en reputación.
The restaurant says that on the first day of reservations in December every year, reservations for the entire year are filled. Although the restaurant has a complete referral system, in the past few years, only old regulars have been able to make reservations, making it practically a members-only restaurant. The artistic cuisine is like art, with each dish delighting everyone. However, under the chef's policy of never serving the same dish twice, the many dishes that shine with flair are also never to be seen again after the first glance. This once-in-a-lifetime experience will make anyone addicted.
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.
Hoshino Yoshimi, quien ha acumulado más de 10 años de experiencia en el famoso restaurante de cocina japonesa 'Kyo-mi' en Tokio, abrió 'Shinbashi Hoshino' en 2012 tras independizarse. Este restaurante de alta cocina japonesa ofrece platos que añaden creatividad a la cocina japonesa tradicional. La comida, que resalta al máximo el poder de los ingredientes, es elegante y delicada, y brinda sorpresa y emoción a quienes lo visitan.
Higashi-Azabu Tenmoto is located a four-minute walk from Akabanebashi, where you can look up and see the gleaming Tokyo Tower up close. The owner, Mr. Masamichi Amamoto, studied Japanese cuisine at the long-established sushi restaurant "Umami" in Gaienmae for 9 years, "Shinohara" in Shiga, and "Gion Sakaki" in Kyoto. This is a famous restaurant where you can enjoy sushi that is regarded as the best in Tokyo in terms of both taste and performance.
Ubicado en un tranquilo callejón de Kagurazaka, puedes disfrutar de una cocina japonesa innovadora en un ambiente sereno con vistas al verdor del jardín. Ofrecemos nuevos sabores que aprovechan los ingredientes de temporada e incorporan productos occidentales. Cada visita trae un nuevo descubrimiento, y puedes disfrutar de un tiempo especial junto con un servicio agradable.
The restaurant is located in Futakotamagawa, a popular residential area. Mr. Koji Kimura is famous as the leader of aged sushi, which is now considered a trend. The sushi that has its flavor concentrated by aging can only be tasted here. Enjoy the original two-star Michelin-awarded aged sushi.
Kushikatsu Ah-Bon is a Michelin-starred restaurant in Ashiya City, Hyogo Prefecture. The restaurant is popular for its kushikatsu, which are made with high-quality oil and have a refreshing taste that is gentle on the stomach.
Matsukawa is a kappo restaurant located in Tameike-Sanno, Akasaka, where many embassies and foreign companies have their offices. The owner is a talented chef who trained at the famous Shiga restaurant "Shofukuro," which is well known among those in the know. The delicate and elegant flavors of his cuisine are highly praised by gourmets and chefs alike. We hope you will experience the taste of what is called the pinnacle of Japanese cuisine.
Ofrece platos elaborados con esmero en cada detalle, respetando la tradición: desde la selección y la preparación de los mariscos hasta la armonía con el arroz para sushi. También es característica su propuesta omakase, en la que aperitivos que reflejan el paso de las estaciones y nigiri que resaltan las cualidades de cada ingrediente se entrelazan. Sobre la base de la técnica acumulada, se percibe en cada pieza la actitud de perseguir continuamente la perfección del sabor. Un establecimiento donde se puede disfrutar de forma multifacética del encanto del sushi Edo-mae.
El "restaurante japonés Shinohara", que tenía un noren en la prefectura de Shiga, es uno de los mejores restaurantes de Japón, visitado frecuentemente por gourmets de todo el país. En octubre de 2016, el chef Takesho Shinohara, quien ha perfeccionado su arte en renombrados lugares como "Yamagencha", abrió "Ginza Shinohara" en Tokio. Espero que disfruten cada plato, preparado con ingredientes de temporada recolectados de todo Japón, cocinados de la manera adecuada para cada uno.
The restaurant of Mr. Zhao Yang, who is said to be a pioneer in spreading the charm of Szechuan cuisine to Japan. Mr. Zhao Yang, who has entertained Chinese government officials and state guests from many countries, came to Japan more than 30 years ago and opened his first restaurant, Zhao Yang. Szechuan cuisine, such as tantanmen and mapo doufu, is now very popular, but at that time, it was still an exquisite dish known only to those in the know. We hope you will experience the best of Szechuan cuisine.
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The owner opened this restaurant in Ginza 8-chome at the age of 33, after training for 10 years at the long-established sushi restaurant "Kyubei" and 6 years at "Sushi Takumi". His one-of-a-kind sushi, which combines old-fashioned Edomae-style sushi with a unique flavor, immediately became popular, so much so that there is now a six-month waiting list for reservations.
BAN YORONIKU is a 5-minute walk from Ebisu Station. Since its opening, it has been talked about as a restaurant where reservations are difficult to make. The menu basically consists of only two courses. The yakiniku dishes offered in the well-thought-out courses are all dishes that can be felt with all five senses. As a new sensory yakiniku restaurant, YORONIKU is sure to create a new page in the history of yakiniku.
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.
HONKOGETSU is a Japanese restaurant in a luxurious sukiya-style building tucked away in the elegant cobblestone streets of Hozenji Yokocho. The restaurant, which has been awarded two Michelin stars year after year, is particular about not only its cuisine but also its tableware, which includes Rosanjin and Baccarat pieces. Enjoy the deep flavors woven by a rich sensibility and reliable technique, as well as the world of Japanese cuisine with a long history.
Es un famoso restaurante que ofrece cocina kaiseki de tres estrellas en un encantador lugar de Kioto. Los platos, que aprovechan los ingredientes de temporada, son visualmente hermosos y cada uno tiene un sabor profundo. Cada visita trae nuevos descubrimientos, lo que te permitirá disfrutar de un momento especial.
Located off Gion Hanamikoji Street, this is one of Kyoto's representative meat kappo restaurants. The owner's passion to "create meat dishes that no one has ever seen before" led him to open this restaurant in 2005, when the meat kappou genre did not even exist. The restaurant's diverse meat dishes, which include not only steaks but also kombujime (kelp-jammed tongue) and shabu-shabu (shabu-shabu), will surprise and fascinate visitors.
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