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.
L'Effervescence se encuentra entre Nishi-Azabu y Omotesando. La cocina de Fumihiro Namae, quien ha perfeccionado su arte en restaurantes de tres estrellas Michelin en todo el mundo, combina un fuerte mensaje con delicadeza, cruzando las técnicas de Japón y Francia para resaltar al máximo la voz de los ingredientes. Con un respeto profundo por la naturaleza y la sostenibilidad como base, ofrece una experiencia gastronómica de 'innovación silenciosa' que transmite directamente las bendiciones de las estaciones. Aquí radica la razón por la cual gourmets de todo el mundo se congregan.
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.
Valoramos la combinación de la sal y los ingredientes, ofreciendo una cocina italiana basada en productos japoneses. Es un espacio agradable donde se puede disfrutar de un plato que evoca las estaciones gracias a la habilidad del chef. Cada visita trae un nuevo descubrimiento, permitiendo disfrutar de la profundidad de la cocina.
El moderno italiano 'K+' que saca a relucir a la perfección la calidad de los ingredientes seleccionados. Es un restaurante hermano del famoso francés 'Équateur', conocido por ser difícil de reservar. Se encuentra en una ubicación sencilla en la parte trasera de Hiroo y está abierto hasta las 2 de la mañana. A pesar de su interior estiloso, el menú se centra en platos con el concepto de 'claridad'.
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.
Detrás de la pesada puerta se encuentra un espacio especial que irradia una atmósfera chic y madura para adultos. En los asientos en la barra, puedes disfrutar de la conversación con el chef y el personal mientras saboreas la comida y el vino. También hay espacios privados disponibles, donde puedes disfrutar de un momento de tranquilidad.
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, quien fue sous chef en el famoso restaurante francés 'Kitajima-tei' durante 16 años, se independizó y abrió 'Ginza Oishi'. Este restaurante de cocina francesa tiene un estilo de barra poco común y cuenta con una cocina abierta, lo que permite disfrutar de la conversación con el chef mientras se saborea la comida.
Es una histórica gran casa que ha ganado renombre en el mundo de la cocina francesa en Japón. En particular, el 'pastel de cordero al horno en masa' es una especialidad que ha sido amada durante muchos años, permitiendo disfrutar de la esencia de la cocina francesa. La rica variedad de sabores y la técnica refinada se fusionan para ofrecer a los visitantes una experiencia especial.
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.
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