20 meilleurs restaurants par Recommandation à Autour de Gare de Kayabachou

A Japanese feast 🥩 every December, Nissan. Sukiyaki in my family is the Nissan way. I always request red meat. The meat is melt-in-your-mouth. The warishita is not too sweet and not too spicy. I really love it. I could eat it forever. They serve it beautifully ✨All the rooms are private so you can talk and eat without hesitation. It's so relaxing, like being at home. The attention to detail is top notch. They are so considerate that they scratch your itch before you even know you have one. Congratulations on winning another Michelin award this year😊I will go back #tokyogourmet

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.

【Tokyo Suiten-gūmae】 Récemment, le restaurant de M. Sugita a été présenté dans l'émission de Sasaki Nozomi « Le meilleur restaurant de ma vie », continuant à faire parler de lui. Cette fois-ci, je l'ai visité après trois mois, avant le début de la saison des pluies. ★ 1-33-6 Nihonbashi Kakigara-cho, Chuo-ku, Tokyo, B1F, Byu Heights Nihonbashi ★ 50 000 à 70 000 yens par personne Amuse-bouches ◇ Junsai et yamaimo ◇ Calmar, plie ◇ Chawanmushi d'anguille Riche et profond, le goût est très bon. ◇ Saint-jacques frites à la mode d'Isobe D'habitude, un plat supplémentaire est servi en régulier, ce qui est un bonheur. ◇ Calmar lumineux, foie d'anguille, oiseau de Shinsei Encore une fois, le meilleur ensemble d'amuse-bouches. ◇ Poisson-lame Moelleux, j'ai trouvé que le goût du sel était un peu plus léger que d'habitude. ◇ Supplément : œufs de hareng marinés au miso ◇ Soupe miso ◇ Œuf Sushi ◇ Calmar noir Texture parfaite, cela me donne de l'espoir pour le sushi de ce soir. ◇ Dorade ◇ Aji rayé ◇ Thon, partie sanguine Le thon était encore délicieux cette fois-ci. On a discuté du fait que M. Sugita ne sert pas de thon consécutivement, et c'est vrai. ◇ Haru-ko Magnifique, une fraîcheur qui réinitialise la bouche. ◇ Thon, toro moyen ◇ Aji Sans odeur, c'était si bon que j'hésitais à en reprendre. Plus je mâche, plus la richesse se libère, c'est irrésistible. ◇ Daurade blanche Délicieux comme toujours. ◇ Coquillage rouge ◇ Crevette ◇ Uni ◇ Supplément : maki de thon haché ◇ Anguille Actuellement, le petit poisson est dans une période délicate, ce qui déçoit certains clients. Ce soir encore, j'ai pu discuter beaucoup avec le chef Sugita plein d'humour et les habitués, et rien que cela me redonne de l'énergie. Haha L'accord avec le saké sec était également excellent et c'était très bon. Merci pour ce bonheur culinaire, c'était un régal !

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