Suzuta-shiki

Name: Suzuta-shiki
Address: Tokyo, Minato-ku, Nishi-Azabu 1-9-5 THE CITY Nishi-Azabu II 2F, Minato-ku, Tokyo, JP
Telephone: +81368769656
Price range: JPY 40.000
Rating: 3.96

鈴田式 / Suzudashiki

3.96

（21risultati）

JPY 40.000

Kaiseki

Minato-ku, Tokyo, Japan

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prenotazione

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Genere

budget

JPY 40.000

Orari di apertura

indirizzo

Stazione più vicina

RopponngiStazione Da 0.58kmNogizakaStazione Da 0.60kmHirooStazione Da 1.03km

attrezzatura

Parcheggio non disponibile

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Alimentazione elettrica disponibile

metodo di pagamento

Carte di credito accettate

Innovatore della cucina giapponese alla griglia a legna

Il metodo Sugeta è un ristorante che attira l'attenzione con il suo stile innovativo che fonde la griglia a legna e la cucina giapponese. I piatti dello chef Hidetoshi Tashiro, che sfruttano abilmente il fuoco di legna, esaltano al massimo gli aromi e i sapori degli ingredienti. Inoltre, il pairing di tè fatto in casa si abbina perfettamente ai piatti, permettendo di godere del pasto senza annoiarsi fino alla fine.

valutazione

3.96（21risultati）

4.5~5.0

3.5~4.4

2.5~3.4

1.0~2.4

cucina

servizio

atmosfera

Rapporto costi-prestazioni

Recensioni

Anonimo

2021年1月9日

4.6

Ora della visita: 2021 anno1 mese notte

Prezzo a persona: JPY 42.000

The standard shiitake mushrooms, filet bowls, and kaimi hand rolls are as outstanding as ever. This time it was especially the yurine and tiger puffer fish milt sauce; the result of slow cooking the yurine, which has been aged for two months, produces a hokuhoku (crunchiness) and deep sweetness that I have never tasted before. This is a gem that I would definitely like to try again. In addition, the nodoguro cooked with rice is perfect, including the hardness of the rice. Today's menu is as follows Kijii Soup Yokowa (bigeye tuna) Shiitake mushroom (Fukuyoka, Iwate) Tajima Ota beef fillet rice bowl One-pot dish of tiger puffer fish with vegetables from Kyoto Yurine Milt Sauce Karasumi Fried shrimp taro bowl of white sea bream Kaini no temaki (hand-rolled squid) Shogoin turnip cooked rice with nodoguro fish soba noodles with salt smoked milk ice cream Taiwanese sponge cake

Anonimo

2020年10月16日

4.5

Ora della visita: 2020 anno10 mese notte

Prezzo a persona: JPY 40.000

Compared to the last time, shiitake mushrooms, filet mignon, kaimi no temaki, soba noodles, and dessert are the standard menu items, while the rest of the menu seems to consist of seasonal ingredients. The rest of the menu seems to be made up of seasonal ingredients. I enjoyed the autumn flavors of ginkgo, matsutake mushrooms, and salmon roe. The shiitake mushrooms, filet of beef on rice, kainomi, and soba noodles are very delicious. As for seasonal dishes, the yellowtail and salmon roe were very good.

Anonimo

2020年8月20日

4.6

Ora della visita: 2020 anno8 mese notte

Prezzo a persona: JPY 40.000

Chamame, kinki, shiitake mushrooms, corn, filet and nodoguro (throat blackening), all clad in the aroma of firewood, whet the appetite for more. Especially the shiitake mushrooms, filet bowl, and the final dish of nodoguro rice will make you revisit the restaurant for this purpose. The after-meal smoked ice cream and Taiwanese sponge cake were also unique and delicious.

笹林信宏

@ecorce

Giappone

2019年9月19日

4.0

Ora della visita: 2019 anno9 mese notte

Prezzo a persona: JPY 32.000

A new type of wood-fired Japanese cuisine created by General Makoto Suetomi of Meat Master Horikoshi. The courses are well-balanced and cost about 32,000 yen per person, including sake. There is a space at each counter for your smart phone, and if it is an iPhone 8 or above, you can charge it, etc. While it is a nice and considerate restaurant, I can't say for sure if I would go back.

Yuki

笹林信宏

@ecorce

Giappone

2022年1月26日

4.0

Ora della visita: 2022 anno1 mese notte

Prezzo a persona: JPY 45.000

The last time I visited was about two and a half years ago, and at that time it was about 32,000 yen for a drink, and now it is 45,000 yen for one highball. The Taiwanese sponge cake was delicious and I was glad to get it as a souvenir. I heard that the shortest possible time for the next reservation is next May.

Yuki

, altre1persona

丸丼🇯🇵marudom

@marudom

Giappone

2020年6月22日

What is wood-fired Japanese cuisine? This is the place to find out @ Azabujuban Suzudashiki. I thought it would be a meat kappo (Japanese cooking) restaurant, as it is affiliated with Meat Master Horikoshi. But it is a miscalculation in a good way, as there is a large proportion of fish. I got the impression that they mainly utilize ingredients from the west, such as Hyogo and Yamaguchi. Among the dishes I enjoyed were the hand-rolled kainomi with truffle, the wood-fired Tajima beef, and the nodoguro (northern sea bream) cooked in an earthenware pot over rice 😍. The owner and staff are full of youth and friendliness that makes you want to support them 😊. Only 6 seats at the counter. It's a tough battle to get in 💦. The owner and staff are young and friendly, making you want to support them 😊. The owner and staff are young and friendly, making you want to support them 😊. The restaurant is very popular with customers.

にくぽけ

@nikupoke0926

Giappone

2019年10月10日

Suzuda Style] in Azabujuban We'll feed you the best meat. The restaurant is a wood-fired Japanese restaurant run by famous meat artisans Horikoshi and Sueomi. ❤️ We were invited to the pre-opening: ‼️ The aroma of the firewood and all the ingredients used to create the dishes were amazing... sigh 🙈✨ Since we are meat lovers, they served us a meat-heavy menu🙇‍♀️❤️ The Ota Beef Chateaubriand with wood-fired rice was really, really good.... Also impressive was the shiitake mushrooms. Simple but with the aroma of firewood, I've never had such delicious shiitake mushrooms 🥺🎶🎶. I was also very full but I had to have another bowl of nodoguro rice to finish off the meal‼️‼️ lol Mitarashi soufflé for dessert was also a new idea 🌟. We were so happy to eat Japanese food while talking in a friendly atmosphere.... Thank you for the meal. 🙇‍♀️

あんなの食べログ

@anpanman12o8

Giappone

2019年8月21日

Suzuda style 👉Dessert 2 Second time for Suzuda style. This time, more courses😍. I love both items ♡. Souffle and smoked milk ice cream. First, the smoked ice cream is refreshing. The richness of the milk is retained, but the smoked aroma makes it refreshing to enjoy. After refreshing, the soufflé is soft and fluffy, After the refreshing taste, finish with the soft and fluffy soufflé. Even if you are full, you can finish it without hesitation. The menu changes with the seasons, I hope to visit next time with winter ingredients! Next time, I would like to visit with winter ingredients. <鈴田式> A new style of Japanese cuisine by Mr. Suetomi of "Meat Master Horikoshi", A new style of Japanese cuisine. With the theme of "wood-fired Japanese cuisine," you can enjoy seasonal vegetables, fish, and meat ✨. The name "Suzudashiki" comes from the name of the chefs who serve the dishes. The name "Suzudashiki" comes from "Chef Suzuno" and "Chef Tashiro" who serve the dishes. The restaurant has only counter seating and is limited to 6 people per day. The restaurant is limited to 6 people per day, which is a small number of people, We adjust the serving speed and the amount of food according to the customers' situation. and quantity of dishes according to the customers' needs. ◼︎ Suzuda Style ☎︎03-6876-9656 1-10-17 Mita, Minato-ku, Tokyo 🏡👭Situations Celebrations, dates, business entertainment, etc. Small group of guests allows you to enjoy a private dinner. 💰Budget 30,000-45,000 📝Food log https://tabelog.com/tokyo/A1307/A130702/13234010/

Yuki

Giappone

2020年9月6日

4.1

Ora della visita: 2020 anno9 mese notte

Prezzo a persona: JPY 40.000

Both the specialty rice bowl and the closing dessert were very tasty!

笹林信宏

, altre1persona

とむ

@tomfoodie

Giappone

2019年10月12日

I went to Suzudashiki, the new restaurant of Meat Master Horikoshi and Sueomi, which opened on May 1. It is a wood-fired Japanese restaurant 👏 with 6 seats at the counter and one turnover per day. You can enjoy not only meat but also seasonal vegetables and fish dishes. 🙆‍♂️ Finish off the meal with takikomi-gohan (takikomi-gohan with tuna) 🤤.

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Menu a scelta dello chef 54.000 yen

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JPY 54.000

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Nome del negozio

Suzuta-shiki

prenotazione

Non è disponibile il servizio di agente di prenotazione

Genere

numero di telefono

+81 3-6876-9656

indirizzo

Stazione più vicina

RopponngiStazione Da 0.58kmNogizakaStazione Da 0.60kmHirooStazione Da 1.03km

Orari di apertura

domenica

17:30~20:30

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