RESTAURANT chihiro
| L | M | X | J | V | S | D |
|---|---|---|---|---|---|---|
13 | 14 | 15 | 16 | 17 | 18 | 19 |
20 | 21 | 22 | 23 | 24 | 25 | 26 |
27 | 28 | 29 | 30 | 31 | 8/1 | 2 |
3 | 4 | 5 | 6 | 7 | 8 | 9 |
Captivating creative cuisine overflowing with sensibility
Valoraciones
Japan Calificaciones de usuarios3.39(1 elementos)Reseñas
Carta
A lunch omakase course consisting of six dishes, each of which is presented as a "cross-section of the season" in which the ingredients are prepared as simply as possible in a way that makes them seem more like the ingredients they are. The difference between the two courses is in the ingredients used and the way they are prepared.
A lunch omakase course consisting of six dishes, each of which is presented as a "cross-section of the season" in which the ingredients are prepared as simply as possible in a way that makes them seem more like the ingredients they are. The difference between the two courses is in the ingredients used and the way they are prepared.
A lunch omakase course consisting of six dishes, each of which is presented as a "cross-section of the season" in which the ingredients are prepared as simply as possible in a way that makes them seem more like the ingredients they are. The difference between the two courses is the ingredients used and the way they are prepared, and the volume is almost the same.
A dinner omakase course consisting of 7 dishes that offers a special time of the day with a presentation that expresses the "cross-section of the season" in which ingredients are prepared as simply as possible in a way that makes them seem more like the ingredients they are. The difference between the two courses is the ingredients used and the way they are prepared.
The omakase course for dinner consists of 8 dishes, which are presented in a way that expresses the "cross-section of the season", where the ingredients are prepared as simply as possible in a way that makes them more like the ingredients, and offers a special time only for that day. The difference between the two courses is the ingredients used and the way they are prepared.
The omakase course for dinner consists of 8 dishes, which are presented in a way that expresses the "cross-section of the season", where the ingredients are prepared as simply as possible in a way that makes them more like the ingredients, and offers a special time only for that day. The difference between the two courses is in the ingredients used and the way they are prepared.
A light half-course featuring fish as the main dish, offered only on weekdays. A lunch omakase course consisting of around five dishes that offers a special time only for that day with a presentation that expresses the "cross-section of the season" in which the ingredients are made as simple as possible to make them more like the ingredients they are.
A light half-course featuring fish as the main dish, offered only on weekdays. A dinner omakase course consisting of six dishes that offers a special time only for that day, with a presentation that expresses the "cross-section of the season" in which the ingredients are made as simple as possible to make them more like the ingredients they are.
The omakase course for dinner consists of 8 dishes, which are presented in a way that expresses the "cross-section of the season", where the ingredients are prepared as simply as possible in a way that makes them more like the ingredients, and offers a special time only for that day. The difference between the two courses is in the ingredients used and the way they are prepared.
