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.
«茶禅華» est dirigé par le chef Kawada, qui a appris la cuisine chinoise au «麻布長江» et la cuisine japonaise au «龍吟». Situé dans un quartier résidentiel calme de Minami-Azabu, notre établissement est aménagé dans une maison unifamiliale qui a été utilisée comme résidence d'ambassade, offrant ainsi un espace vaste et une décoration intérieure chic. Depuis son ouverture, il a reçu deux étoiles Michelin, et sa réputation ne cesse de croître. Il ne fait aucun doute qu'il deviendra l'un des restaurants chinois les plus représentatifs de Tokyo.
Le restaurant « Torishiki », connu comme « le restaurant de yakitori le plus difficile à réserver au Japon », est un établissement très populaire. Avec un souci du détail concernant les ingrédients et la cuisson, il a obtenu une étoile Michelin, devenant ainsi le premier yakitori-ya à recevoir cette distinction après seulement trois ans d'ouverture. Un restaurant populaire tant par son nom que par sa réputation.
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.
« Shinbashi Hoshino », ouvert en 2012 par M. Yoshimi Hoshino, qui a passé plus de 10 ans à se former dans le célèbre restaurant de cuisine japonaise « Kyo-mi » à Tokyo. Un restaurant de haute cuisine japonaise qui ajoute de la créativité à la cuisine japonaise traditionnelle. Des plats raffinés et délicats qui révèlent la puissance des ingrédients à leur maximum, apportant surprise et émotion aux visiteurs.
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.
Un restaurant de cuisine japonaise où se rencontrent les techniques transmises de la cuisine japonaise et une créativité souple qui ne se laisse pas enfermer par les idées reçues. En sélectionnant les ingrédients de saison et, grâce à un travail minutieux qui fait ressortir la personnalité de chacun, il crée des plats alliant surprise et harmonie. Vous pouvez savourer ici un univers culinaire unique, où une maîtrise solide, fondée sur la tradition, coexiste avec une quête d’expériences culinaires nouvelles.
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.
En préservant la tradition, il propose des plats où chaque détail est soigné, depuis la sélection et la préparation des fruits de mer jusqu’à l’harmonie avec le riz à sushi. La formule omakase se caractérise aussi par des hors‑d’œuvre reflétant le passage des saisons et par des nigiri qui révèlent le charme propre à chaque ingrédient. Fondé sur des techniques accumulées, l’engagement à poursuivre sans cesse la perfection des saveurs se ressent dans chaque plat. Un établissement où l’on peut apprécier sous plusieurs angles le charme des sushis Edomae.
Le restaurant "Nihon Ryori Shinohara", qui affichait un noren dans la préfecture de Shiga, est l'un des meilleurs établissements japonais, attirant des gourmets de tout le pays. En octobre 2016, le chef Takesho Shinohara, qui a acquis de l'expérience dans des restaurants renommés tels que "Yamagencha", a ouvert "Ginza Shinohara" à Tokyo. Nous espérons que vous apprécierez chaque plat préparé avec des ingrédients de saison soigneusement sélectionnés à travers le Japon, cuisinés de manière appropriée.
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.
C'est un restaurant renommé qui propose une cuisine kaiseki étoilée dans un cadre pittoresque de Kyoto. Les plats, mettant en valeur des ingrédients de saison, sont non seulement visuellement magnifiques, mais chaque assiette offre également une profondeur de saveur. À chaque visite, vous ferez de nouvelles découvertes et passerez un moment inoubliable.
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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