Sushi Ogawara is a beloved establishment in Ginza, cherished by many food enthusiasts. The sushi, crafted from carefully selected ingredients and showcasing delicate artisan skills, is like a beautiful work of art in every piece. In a calm and clean counter setting, you can enjoy a relaxing moment under the attentive care of the chef. This hidden gem in Ginza is a place that leaves many wishing to return.
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.
Variante is a restaurant where the chef adds a modern essence to traditional Italian dishes, offering exquisite plates. In a setting that reflects the chef's creative sensibility and refined aesthetic, you can experience a new frontier of Italian cuisine. Each dish is paired with different wines or sake, enhancing the flavors and revealing a new world with every visit. You will be amazed by the quality of the ingredients and the cooking.
Having relocated from Jinbocho to Gaienmae, the Japanese restaurant "Den" captivates many food enthusiasts with its original dishes. Rooted in tradition yet unbound by it, each innovative creation offers new surprises with every visit. Chef Zaiyu Hasegawa's award-winning experience from around the world underpins the cuisine, bringing delight to both domestic and international guests. It's a place where you can enjoy the warmth of hospitality while exploring the new possibilities of Japanese cuisine.
This popular restaurant has been awarded three Michelin stars for six consecutive years, similar to Michelin Tokyo. Although the restaurant is located in Ginza, it is designed to be a casual restaurant. The regular dishes are very popular among regular customers and have a high repeat rate. We hope you will enjoy our fresh dishes, which are served according to the season.
L'Effervescence is located between Nishi-Azabu and Omotesando. The owner is Mr. Fuminobu Ikue, who has studied at three-star restaurants around the world. The cuisine that Mr. Ikue creates has a strong message, yet is delicate at the same time. Each dish, which makes full use of the techniques of Japanese and French cuisine and draws out the best of the ingredients, attracts many people.
Sushi Shinpaku, highly regarded in Hiroo, is a popular sushi restaurant. Each piece crafted by Chef Ishida showcases a vibrant layering of flavors, with a seasonal flow from appetizers to nigiri. The counter creates a pleasant balance of tension and relaxation, enriching the dining experience. The pairing with rare sake is also a highlight, offering new discoveries with each visit.
Tempura Motoyoshi is a specialty restaurant that maximizes the potential of its ingredients. In a serene atmosphere adorned with seasonal decor, you can enjoy exquisite dishes where vegetables and seafood are lightly and delicately fried using expert techniques. In particular, the perfectly cooked oysters and the tempura made from skillfully combined ingredients offer an astonishingly delicious experience. Discover the new charm of tempura and enjoy a unique experience that you won't find anywhere else.
Located in Shintomi-machi, Ginza, this restaurant has a reputation as a top-class young sushi restaurant. The owner, Hiroyuki Hashimoto, trained at the famous Sugita restaurant in Kakigaracho, Nihonbashi, before setting up his own restaurant at the young age of 31. After opening his own restaurant, he immediately became the talk of the town and was soon synonymous with the younger generation in the sushi industry.
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.
Serarabaado is located in a quiet residential area, where you can enjoy innovative modern gastronomy using seasonal ingredients throughout the year. Each dish, crafted by Chef Hashimoto's creativity, feels like a part of a fairy tale. Surrounded by Nordic-style interiors, every dining experience offers a mysterious sensation of seasonal change and nostalgia. The beautifully presented dishes and warm hospitality bring new emotions with each visit.
The restaurant is tucked away in a residential area slightly outside of Kamata Station. It is famous as a long-established sushi restaurant that has been in business for more than 125 years, and it has kept its two Michelin stars for more than 10 years. It is truly a restaurant that combines fame and power. The restaurant's meticulous work, such as fine-tuning the temperature of rice and ingredients according to the changing climate, is sure to make visitors happy.
Located in Asagaya, Sushi Shunsuke offers the heartfelt nigiri crafted by a young chef. The restaurant is enveloped in a friendly atmosphere, making it particularly inviting. You can savor sushi with meticulously adjusted temperatures for the toppings, paired with a wide variety of sake, and once you visit, you'll be eager to return.
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.
Mikasa is a prestigious establishment where you can enjoy exquisite tempura, offering new surprises with each visit. The tempura, made with seasonal ingredients, is characterized by its delicate yet rich flavors. Each dish, showcasing the chef's creativity, perfectly enhances the taste and aroma of the ingredients. Experience blissful moments at Mikasa, a place that never fails to impress.
Minami Aoyama Masamitsu is a hidden tempura specialty restaurant with a non-disclosed address. From the counter seats, you can enjoy the craftsmanship of each dish prepared with care right before your eyes. Not only is the tempura exceptional, but the fresh seafood dishes are also outstanding, especially the sashimi of sea urchin and grouper, which are worth the visit. The heartfelt service and meticulously crafted dishes provide new surprises with every visit.
This restaurant is so famous that it represents Yotsuya. His predecessor, Keiji Nakazawa, was one of Japan's top-class sushi chefs who developed a number of innovative styles while continuing the tradition of Edo-mae sushi. Keiji Nakazawa was succeeded by Keita Katsumata, the second generation. Although still in his 30s, Katsumata is a chic sushi chef who, like Nakazawa, uses stylish techniques.
Il ristorante "Nihon Ryori Shinohara", che espone un noren nella prefettura di Shiga, è uno dei ristoranti più rinomati del Giappone, frequentato da buongustai di tutto il paese. Nel mese di ottobre 2016, il capo chef Takesho Shinohara, che ha accumulato esperienza in ristoranti di prestigio come "Sangencha", ha aperto "Ginza Shinohara" a Tokyo. Vorremmo che tu potessi gustare ogni piatto, preparato con ingredienti freschi raccolti da tutto il Giappone, cucinati nel modo più adatto per esaltare i sapori.
Florilege è un ristorante dove puoi gustare la nuova generazione della cucina francese, curata dallo chef Hiroyasu Kawate. L'open kitchen offre un alto livello di intrattenimento, stimolando la vista e il gusto dei visitatori. I piatti preparati con ingredienti locali riflettono la cultura e le stagioni giapponesi, offrendo un'esperienza poetica in ogni portata. Le creazioni frutto di tecniche raffinate e abilità artigianale regalano emozioni nuove ad ogni visita.
Takiya offers a surprising experience that overturns the concept of tempura with every visit. The owner, Kasamoto, trained at a prestigious Japanese restaurant and presents vibrant and delicate dishes that are not only visually stunning but also showcase the exquisite quality of ingredients and frying techniques. In particular, the tempura of anago (conger eel) served with flower pepper in a tempura bowl creates a perfect harmony of aroma and flavor. Each visit brings new discoveries and emotions, making it a true gem where you can experience a new realm of tempura.
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