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.
Kyo Aji" is one of the best examples of Japanese cuisine in Tokyo, and has wowed many gourmets. At the age of 30, he set up his own restaurant in Tokyo, and it quickly became a popular destination for politicians, businessmen, and cultural figures. The restaurant quickly became a popular destination for politicians, businessmen, and cultural figures, and is now known as a restaurant that requires introductions and is extremely difficult to reserve a table at.
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.
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.
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.
Sugita Sugita, Nihonbashi Kakigaracho, received its first Michelin Tokyo star in 2017. Trained at the long-established sushi restaurant Miyako Sushi in Nihonbashi, Takaaki Sugita is a connoisseur who goes to the market every day to select the finest ingredients, regardless of where they come from. In addition to careful preparation and creative slicing, Sugita also remembers to use red vinegar and boiled-down soy sauce to carry on the tradition.
Sushi Saito" has been awarded three Michelin stars consecutively since 2010 and is now called the best sushi restaurant in Japan. In the refined design of the restaurant, each dish served using simple techniques such as "boiling," "steaming," and "pickling" is very carefully and delicately flavored. We hope you will enjoy the essence of simple but well-calculated sushi.
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.
CHIUnE was renamed and opened in Tokyo by Satoshi Furuta, the owner-chef of Gifu's well-known "Satoshi.F" restaurant. CHIUnE offers simple interior design based on the concept of sophisticated subtractive aesthetics, and dishes that have been carefully calculated to match the interior design. The restaurant has been inundated with popularity since its opening, and is now booked up for the next three years.
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.
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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.
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