20 migliori ristoranti per raccomandazione a Intorno a AoyamaicchoumeStazione

【Tokyo Minami Aoyama】 An Italian restaurant run by Mr. Kitano, who served as a sous chef at TACUBO, with late-night hours and excellent usability. I had a drink at the bar upstairs while waiting for a table to be prepared, and this was my first visit to the a la carte dinner section. A la carte ◇ Fluffy omelette with kettle-boiled whitebait and jalapeno ◇ Conger eel fritter Originally, the menu featured conger eel spring rolls. Since they were sold out and couldn't be made, they prepared a fritter instead. It was delicious. ◇ Cold capellini with fresh karasumi (bottarga) Luxurious fresh karasumi that looks fantastic. Cold capellini wins in the hot and unpleasant summer. ◇ Carbonara with black truffle ◇ Amatriciana with new onions For drinks, I started with the original malca beer and then had white wine paired with each dish. The food was so delicious that I wanted to try everything on the menu. I will definitely come back.

The atmosphere of the restaurant is nice, and the food is delicious, so I am always very satisfied whenever I come. Especially the tuna tartare I ordered today was the best. I will come back again. Thank you for the meal.

I frutti di mare erano molto buoni. L'atmosfera era anche piacevole, quindi ho bevuto dell'alcol. 😊

I can only express my astonishment; I can't find a better way to say it. It was truly a precious and happy time to be able to have such an experience in life. The selection of wine and the hospitality eased my tension, and every dish was so shocking that I still can't find the right words to describe it. I am truly grateful to be born and raised in a country where I can appreciate ingredients that reflect the four seasons of Japan. I hope to visit again when spring deepens.

【Tokyo Aoyama 1-chome】 A New York style restaurant located directly connected to Aoyama 1-chome Station, in the basement of Aoyama Building. I happened to know that Chef Yonezawa from No Code was involved in its establishment, so I was looking forward to it. It seems he was responsible for everything from the interior design to the dishes. Although the course menu has changed since the chef has changed, some dishes from Chef Yonezawa's era remain. STANDARD COURSE ◇ Appetizer bread with olive oil ◇ Seasonal potage and kale salad The potage of the season is mushroom. The kale salad was reminiscent of Chef Yonezawa's style. The spiciness of jalapeño added a nice accent. ◇ Hokkaido scallop and grapefruit carpaccio with chili and fennel ◇ Grilled squid with green olives & garlic crust The squid was voluminous! The seasoning was excellent and delicious. ◇ Black Wagyu beef, breeding cow, sirloin It can be changed to fillet, but this time I chose sirloin. As expected, sirloin has more fat, so it might feel heavy if you eat too much. The side of jalapeño and whole grain mustard paired well. ◇ Today's pasta Peperoncino with shungiku and shirasu topped with bottarga. The noodles were chewy and distinctive. ◇ Dessert Chocolate brownie. The richness was like that of raw chocolate, and it paired well with whipped cream, making it very delicious and to my liking. ◇ Herbal tea after the meal I chose the latter this time, a refreshing tea mainly of chamomile and lemongrass, and a slightly sweet and sour tea with rosehip and hibiscus. The aroma was lovely. Drinks ◇ Chardonnay ◇ Sauvignon Blanc The speed of food service and the timing of clearing empty plates were just right, and I could feel the staff's attentiveness and care. In a stylish space with a pleasant atmosphere, I enjoyed a delicious course and would definitely like to come back again.

Unmistakable meat quality! A yakiniku restaurant that you can enjoy with your eyes as well! We had a Yakiniku party after work! It's been a while since I've been to a Yakiniku restaurant with a group of 6 people! The restaurant is located within walking distance from the office, I was curious about this recently opened restaurant. Usually, the day before I go to a restaurant, I read the postings of various people to learn about the restaurant, I was already looking forward to it so much that I started to get excited in the morning. We were shown to a private room right at the entrance. First, we toasted with champagne! The meat here is said to be procured from the same source as Nichiyama, a long-established restaurant in Ningyocho. ◆Appetizers Rare Roast Beef Kuroge Wagyu Beef Tartar Start with raw meat! The middle meat and shingles are served with soy sauce in sashimi style. The tartar is covered with a generous amount of cheese in a Western style. Gaienmae is famous for the rows of ginkgo trees! A large plate in the shape of a ginkgo tree is covered with ginkgo leaves. It is impressive when it is for 6 people! LOL! ◆Prepared Pickled turnip in soy sauce soaked komatsuna in soy sauce Sauteed radish's leaf Most of barbecue restaurants serve namul (pickled vegetables), but I am glad to eat kinpira. I'm glad to have kinpira! It already makes me want rice. LOL! ◆salt grilled beef tongue Kelp salt grated yam with beef tongue Toro gyutan with leek sauce Hatsu (heart) This beef tongue is really delicious! The tongue served with kelp salt has a fine texture and melts in your mouth, which explains the name "Tororo Beef Tongue". The grilled surface is shining..! Of course, the tongue served with leek sauce is also delicious! The heart is a unique and very elastic and textured dish. ◆Yaki with sauce Wagyu beef brain, Halami The beautiful red meat directly conveys the quality of the meat. Here comes the rice! The rice is "Bolt from the blue sky" from Aomori. How could it not be delicious with the sauce bouncing on the rice? The moment you bite into the jalami, the sensation of being soft and juicy is sublime. ◆Kohaku Special Farmer's Salad A hearty salad was served! The dressing is so good, I would definitely buy it if they sell it in a bottle! If they sold it in a bottle, I would definitely buy it! I would definitely buy it if they sold it in bottles! ◆Sirloin of Wagyu Beef with Kaoruka Wagyu Soup A plate of thinly sliced sirloin topped with tomatoes appears. On the net, Nambu ironware is heated. There is soup in the Nambu ironware, The soup is poured over the meat and served when it is slightly heated. The fatty meat, the sweetness of the mini tomatoes, and the light but rich broth all came together in this dish, It was a dish where everything came together. The dish is so fragrant that it is called "fragrance"! ◆Salt Grilled Ichibo with special chiri-zu vinegar The meat is very beautiful pink with fat. I tend to think it's too fatty with this amount of fat, But it is not greasy at all because of the good quality of the meat. The "chiri-zu" (vinegar used to flavor the meat) makes it even more refreshing. I heard that this dish is made using a recipe directly from "Suikouan" in Sanda, It is delicious anyway, with a hint of spice like sansho (Japanese pepper)! ◆Kohaku's special mushroom sauce, medium meat cooked at low temperature and truffles Truffles in a wine glass! This is exciting! The chunks of meat are slowly grilled and cut in front of you! After removing it to a plate, the truffle is shaved and poured over. How luxurious! And the accompanying mushroom sauce is also delicious. I wanted to lick the plate! LOL! ◆Kamenoko - Binchotan Open-flame Grilled Mushrooms What a surprise! The meat is wrapped around the binchotan charcoal! It's fun to have a surprise like this♪ Kamenoko has a strong taste of meat. Drizzle some Hokkaido wild wasabi on it! ◆Shiguren-ni Udon Noodle Thin udon noodles are smooth and easy to eat even though it is the last one. We exchanged dessert for my friend's udon and finished two bowls of udon. LOL! The soup and the shigureni on top were both delicious, I made it like ochazuke (rice with green tea) with my friend's leftover rice! LOL! This goes well with this! ◆Shiratama Zenzai No picture because I exchanged it for my friend's udon noodles. I had a highball this day, but there are many kinds of wines available. The private room with round tables is a great place to get together without worrying about your surroundings. The other seats are also semi-private rooms with curtains that can be closed, so it is good for dates, business entertainment, etc!

When everyone celebrated 🥰🥂✨✨. Of course we celebrated with meat rather than cake🤤💕🥩❤️ This year I'm especially trying to focus on work. I didn't want to waste my time watching TV or anything like that. I threw away my TV, lol. I asked for a projector for when I really want to watch a movie😍❤️ If you're wondering which projector to get, this is the one 🥰Sony LSPX-P1👍✨. Even when I'm down at work. I think I can do my best because I have friends I can talk to about anything ☺️💕 Thank you so much for everything! I can't wait to see you again 🍑💓

The counter is the main feature of a calm space, and it feels very comfortable. There are many dishes that make use of seasonal ingredients, and both the aroma and flavor are satisfying. The freshly sliced prosciutto has a smooth texture, allowing you to enjoy the lingering taste. The variety of pasta is abundant, and both the classics and seasonal dishes are exciting. The meat grilled over wood is packed with flavor, making you smile involuntarily. The staff's service is attentive, and you can enjoy both à la carte and course meals casually.

Everything from the decor to the atmosphere of the shop to the food was warm and wonderful.

In a private room at a yakiniku restaurant, the lighting is subdued and very comfortable. The thinly sliced tongue has a unique cut, providing a delightful texture and a rich flavor. The sirloin and skirt steak have a good balance of salt and sauce, and I felt reassured to leave the grilling to the staff. The wagyu slider topped with truffle and homemade sour cream has a wonderful aroma and is incredibly delicious. I was also pleased that white rice was provided with the sauced meat, making it hard to put down my chopsticks. I felt that the wide variety of options, from yukhoe to offal and course meals, makes it perfect for dates or business dinners.

I was just mesmerized.