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.
C'est un établissement où vous pouvez déguster du wagyu de la plus haute qualité dans un style kaiseki. Les plats, servis en petites portions, mettent en valeur la délicatesse du wagyu. Profitez d'un moment spécial dans un cadre raffiné. Nous continuerons à offrir un service constant même après notre déménagement.
Located next to Bishamonten Zenkokuji Temple in Kagurazaka, Shinjuku-ku, Kagurazaka Ishikawa has established itself as one of the most popular restaurants in Tokyo. In this sophisticated space, you can enjoy dishes created by the owner, Hideki Ishikawa, that make abundant use of seasonal ingredients. Regular customers rave about this famous restaurant, saying that they can never go wrong anytime they visit.
Fondé en 1983, ce restaurant français propose une cuisine qui fusionne tradition et innovation. Dans un espace majestueux de style Art Nouveau, l'engagement à rechercher le meilleur plat est captivant. Depuis de nombreuses années, il est un leader de la scène culinaire française au Japon et est aimé par de nombreux gourmets.
Dans ce restaurant dirigé par le chef Kei Kurusu, surnommé le roi de la gastronomie, vous pourrez déguster des plats qui révèlent la pure saveur des ingrédients. Dans un espace chaleureux, vous pourrez profiter d'une expérience gastronomique mémorable. Les plats sont parfumés et laisseront une empreinte profonde dans la mémoire des visiteurs.
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.
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.
C'est une grande maison emblématique de la cuisine française au Japon, renommée dans le monde de la gastronomie. En particulier, le « pâté en croûte d'agneau » est une spécialité appréciée depuis de nombreuses années, permettant de savourer l'essence même de la cuisine française. Une riche palette de saveurs et une technique raffinée se fusionnent pour offrir une expérience unique aux visiteurs.
KUROSAKI is a Michelin-starred sushi restaurant located a 7-minute walk from Shibuya Station. You can enjoy authentic Edo-style sushi by the up-and-coming owner, who trained at long-established sushi restaurants in Asakusa and Setagaya.
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