未訪問

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.

Minamiaoyama Nanachoume: A Luxurious Taste of Grilled Chicken and Seasonal Vegetables

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.

Une cuisine créative fusionnant la tradition japonaise et italienne

Nous attachons une grande importance à l'harmonie entre le sel et les ingrédients, en proposant une cuisine italienne basée sur des produits japonais. L'espace agréable permet de savourer des plats qui évoquent les saisons, grâce au savoir-faire du chef. À chaque visite, de nouvelles découvertes vous attendent, vous permettant d'apprécier la profondeur de la cuisine.

Le restaurant moderne italien « K+ » met parfaitement en valeur la qualité des ingrédients soigneusement sélectionnés. C'est la sœur du célèbre restaurant français « Équateur », réputé pour sa difficulté à obtenir une réservation. Situé dans une rue tranquille à Hiroo, il est ouvert jusqu'à 2 heures du matin. En dépit d'un intérieur stylé, le menu se concentre sur des plats dont le concept est la « clarté ».

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.

Une expérience culinaire dans un espace raffiné où l'on ressent l'extraordinaire

Derrière la lourde porte se trouve un espace spécial où règne une atmosphère chic et mature. Aux places au comptoir, vous pouvez savourer les plats et les vins tout en profitant de conversations avec le chef et le personnel de service. Des espaces privés sont également disponibles pour passer des moments paisibles.

The taste of the four seasons and the traditions of Kyoto are combined with a new breeze.

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.

Modern French cuisine to color your special day

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, qui a été sous-chef pendant 16 ans au célèbre restaurant français "Kitajima-tei", a ouvert "Ginza Oishi" après son indépendance. C'est un restaurant de cuisine française au style de comptoir, avec une cuisine ouverte, permettant de déguster les plats tout en profitant de conversations avec le chef.

Une grande maison emblématique de la cuisine française au Japon

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.

Traditional Japanese Cuisine "Seirin" in Hamamatsu City

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.

A famous eel restaurant that carries on the tradition of eel cuisine

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.

The Art of Innovative Satoyama Cuisine

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).

Tomisho, a favorite haunt of sushi connoisseurs, is located on a quiet street corner.

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.

A renowned restaurant for refined duck dishes and handmade soba

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.

A renowned yakitori restaurant of the new era

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.