20 migliori ristoranti Fusion per raccomandazione a Tokyo

(3) I went to Second visit,, with a menu unique to the season, The dishes are served according to the seasonal menu and the background music changes each time 😃. Each dish is elaborate, so we look forward to each one. This time, I went to ☺️ for the spring pattern. I'm sure the girls will love this restaurant because it's a production type. ⭐️Taste 8 This is a restaurant that I think is pretty good, because it's both impressive and tasty. ⭐️ service 7 To be honest, it's normal. w ⭐️Ambiance 9 I think it's pretty good. ⭐️ Cost Performance 9- 10 It's about 2,000 per person with pairings, so it's great, I feel like it's good. ⭐️ Direction 9- All the food is staged,

After lunch at Kawakamian, we visited Two Rooms, a popular Retty restaurant, with plans for tea. Two Rooms is a stylish lounge with a pond on the terrace and a panoramic view of Aoyama. It also has a restaurant. She was drunk on beer and wondering which cake to choose, but when she came to take our order, she ordered "Singapore Sling. She ordered with a clear face. I had a mojito, almost falling out of my chair at the bar. I was so impressed that I kept chatting with him! And as we continue chatting, impressed, she says, "Here's another one (mojito)." Another fresh face. Not to be outdone? I ordered a frozen daiquiri. The atmosphere is great, and I recommend using the bar in the light of day. It's an adult bar with a lot of foreigners and couples with a reason to be there. Of course, the most effective mode of seduction is to go to the bar with a view of the night scenery. The level of cocktails was satisfactory and the tea was enjoyable.

Tokyo Nogizaka Innovative fusion of "Thailand and Japan" that has impressed me through food for a long time. I feel a strong emotional attachment to each and every dish, which can only be expressed by Mr. Via, a great food connoisseur. Hairy crab, anglerfish, corn Kinki, clam, prawn, prawn, matsutake mushroom Fugu (puffer fish), Choten hot pepper, Hakkaku, Sansho Shark's fin with Thai herbs Black abalone Au Swan Hamo (conger eel) Buranun mannao Wagyu Nam Tok Tuna Two kinds of curry (The best curry in the world / Green curry) Freshly made ice cream Freshly made ice cream Houjicha Coconut Rice is Koshihikari from Shiraishi Town, Saga Prefecture, and Jasmine rice from Thailand. I have never had such a combination before, the concept of Thai food has been overturned, etc. It is truly one-of-a-kind. It was very delicious! I want to go back!

Ogni piatto, basato sulla cucina giapponese, è pieno dei profumi della stagione e fa vibrare il cuore. La composizione, con un tocco di tradizione, permette di provare sia sorpresa che calore. L'inizio con il tofu di fagioli neri abbinato a daikon grattugiato e funghi nameko è divertente e impressionante per il contrasto di consistenze. La ciotola di sedano e pollo Shamo, così come l'anguilla scottata, hanno un profumo delizioso e mostrano la maestria nella gestione del calore. Anche il senso delle stoviglie e dei bicchieri è fantastico, con spiegazioni chiare e facili da comprendere, permettendo di immergersi nell'atmosfera dell'intero ristorante. Ci sono un bancone e sale private, creando un'accogliente sensazione da rifugio.

A famous restaurant with extreme satisfaction: ❗️ TexturA】Hibiya 3.95 on the food log Top 500 restaurant on the food log Business Hours [Monday-Friday] Lunch 11:00 - 14:00 (L.O. 13:30) #Course starts 12:00 or 12:30 Cafe 14:00-17:00 Dinner 17:00-23:00 [Saturday, Sunday, Holidays]. A la carte 11：00～23：00 Lunch course 12:00 or 12:30 start Dinner course: start after 18:00 (last entry at 20:30) Closed No holidays TexturA is a new restaurant created by Chef Saito, who operates the famous Chinese restaurants "Tokyo Chinese Rin" and "Ichirin Hanare". This is a new type of restaurant that is a collaboration of Chinese and Spanish cuisine. Its location in Hibiya makes it easy to get to. The restaurant is highly rated for both taste and service, and is listed in the top 500 restaurants in the "EAT LOG". We visited the restaurant after 1:00 p.m. on a weekday. It was after peak hours, so we didn't have to wait in line to get in. The interior of the restaurant has a dark, relaxed atmosphere, but the regular display of glasses and the lights create a "high-class" atmosphere. The casual feel of the restaurant also remains strong and comfortable. The lunch menu offers a choice of Chinese or Spanish food. I chose "Chinese" this time because I wanted something spicy. The menu I ordered Lunch course "Chinese" 1,700 yen Chen Bean Curd with Bean Paste Steamed rice with seasonal vegetables Steamed seasonal vegetable soup Yodare Chicken & Sansho Noodles Glutinous pork chops You can eat a considerable amount of food with the 1,700 yen course. Here are a few examples. Chen Bean Curd The spiciness of the bean-curd soup is moderate and easy to eat, as if it were made in the Cantonese style. However, there is an elegant spiciness that comes after the sansho (Chinese pepper), so you will start to sweat. It has an elegant taste. Yodarechicken & Sansho Noodles The trendy Yodarechicken is intertwined well with the sauce, and you can enjoy the "deliciously spicy" taste. By adding Sansho Noodles after finishing the chicken, you can enjoy the spiciness and flavor twice as much. Paella This paella was added as a service for those who had made a lot of paella. The fish and seafood broth is rich and thick in the rice. I have never had such an authentic paella, and next time I come back, I would like to order it by itself. The service was also very good as they responded immediately to our requests. I was very satisfied with the service, atmosphere, taste, and quantity. I would like to visit again at night, although it is a little expensive. Thank you very much.

Restaurant relocated from Hokkaido to Yoyogi. The quantity of the course was moderate and each dish was consistently delicious!

The creative cuisine was delicious, especially the boiled dumplings! The chef was very attentive, frequently checking on the tables, providing plates and cutlery as needed, and offering recommendations, which made for a comfortable atmosphere.

The lobster pasta was especially good. Some of the soup pairings were tasty, but I didn't really understand some of them. More importantly, I forgot to drink the soup. The wine pairing was small, but overall it was to my liking and I personally appreciated it!

The pairing starts with a dry and crisp champagne, perfect for this hot season. From the moment we toasted, I was convinced, "Today is definitely going to be fun!" ♡ The first dish was a surprise not listed on the menu. The white corn, cooked only with water, was surprisingly sweet, making me exclaim, "What’s the sugar content!?" The fish sauce ikura was refreshing with yuzu, and the eel with Ossetra caviar had a light, crispy texture, creating an incredibly unique combination. Next was a foie gras bun paired with the Japanese sake "Kuzuryu." The sweetness of the bun and the richness of the foie gras burst in my nose, perfectly complementing the sake. The sanma (mackerel pike) and potato terrine was paired with a smoky, mineral-rich Riesling. The slightly bitter sauce was also just to my taste. Accompanying a vibrant and mellow white wine was a dish of Manji chili pepper with shrimp sauce. Inside, there were tightly packed shrimp dumplings, providing a great bite. The aroma of coriander and the subtle accent of lemon salt were wonderful. Next was Sauvignon Blanc with white sweet sea bream. The sauce, generously made with sea urchin, combined with the umami of edamame, spreading happiness with every bite. ♡ For the main course, I chose venison. The paired wine was perfect, with the richness of the red meat and the fragrant aroma harmonizing beautifully. And I couldn't help but laugh at the saying, "Rice goes with rice!" The risotto with abalone, ginkgo, and matsutake was paired with sake. The abundance of shiso flowers made it unexpectedly refreshing! The balance of aromas was superb. For a palate cleanser, there was passion fruit granita. The idea of combining coconut condensed milk with French chili was innovative and incredibly delicious! Finally, there was a dessert packed with grapes and a dessert wine. French cuisine truly makes desserts worthy of being a main course. I was enchanted by this happy finale... ( ; ; ) ♡ Even the petit fours were elaborate, making the excitement and thrill last until the very end. It was the best course ever. Thank you for the feast! ♡

what we ate This was a non-alcoholic pairing. Sparkling apple Consommé of Kyushu Jidori chicken in a bowl shaped like a warm moon Bread Liquid nitrogen frozen yogurt and seared mackerel Jasmine tea that changes color when mixed Ankou and hiratake mushrooms Ankimo (red bean curd) 1wood-fired bancha tea with fresh ginger 2Adokoro and green ume with wasabi greens yuzu picked in the morning The combination of the above two was the best! Beet tea bottling from Uji, Kyoto Deer burger with cream cheese and blueberries Cardamom Tea Pancetta Carbonara Broken Meat Pie with Pecorino Cheese Sauce apple