Minoru Hasegawa

Name: Minoru Hasegawa
Telephone: +81367127762
Price range: JPY 44,000
Rating: 4.51

長谷川稔

4.51

（31รายการ）

JPY 52,000

JPY 44,000

อินโนเวทีฟฟิวชัน

เขตมินาโต, โตเกียว, ญี่ปุ่น

จอง

ไม่สามารถใช้ระบบการจองแทนได้

ประเภท

งบประมาณ

JPY 52,000

JPY 44,000

เวลาทำการ

วันอาทิตย์

12:00~17:00

18:00~25:00

(L.O.23:00)

วันจันทร์

12:00~17:00

18:00~25:00

(L.O.23:00)

วันอังคาร

วันหยุด

วันพุธ

วันหยุด

วันพฤหัสบดี

วันหยุด

วันศุกร์

วันหยุด

วันเสาร์

วันหยุด

วันหยุดนักขัดฤกษ์

12:00~17:00

18:00~25:00

(L.O.23:00)

ที่อยู่

สถานีที่ใกล้ที่สุด

สถานี Hiroo จาก 0.19กม.

ประเภทที่นั่ง

โต๊ะ ห้องส่วนตัว

สิ่งอำนวยความสะดวก

ไม่มีที่จอดรถ

ไม่มีวอชเล็ต

ไม่มีทางเข้าแบบไร้สิ่งกีดขวาง

ไม่มี Wi-Fi

ไม่มีปลั๊กไฟ

วิธีการชำระเงิน

รับบัตรเครดิต(วีซ่า ผู้เชี่ยวชาญ เจซีบี เอเม็กซ์ และไดเนอร์ส)

ไม่สามารถใช้ระบบการจองแทนได้

สถานะคำขอเพื่อให้ร้านกลับมาใช้ระบบการจองแทนอีกครั้ง：4 รายการ

เราจะเจรจาเพื่อให้ร้านกลับมาใช้บริการตัวแทนจอง โดยนำความคิดเห็นของลูกค้าเป็นพื้นฐาน กรุณาเขียนระบุให้ละเอียดที่สุด

จองโดยตรงโทรศัพท์

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.

จุดแนะนำ

คะแนน

4.51（31รายการ）

4.5~5.0

3.5~4.4

2.5~3.4

1.0~2.4

อาหาร

บริการ

บรรยากาศ

ความคุ้มค่าราคา

ญี่ปุ่นการให้คะแนนของผู้ใช้4.50(11 รายการ)

อาหาร

บริการ

บรรยากาศ

ความคุ้มค่าราคา

รีวิว

ぱみたん

@vamitan

ญี่ปุ่น

2020年3月25日

4.6

Minoru Hasegawa in November. This was my 4.5th visit ⭐️ taste 9 . It's a pity that it has become too difficult to go there when I want to... Next time: next summer The taste is really very good. ⭐️Service 9 Thank you for the great service at labo and again here 😊. ⭐️Atmosphere 9 The space is very comfortable because you can eat in the private room. ⭐️COSPA 8 .40,000/person - I think it's worth it because the portions are very large. I can't eat unless I skip lunch! The price has gone up a bit from the beginning, ⭐️Direction7 Nothing in particular! Minoru Hasegawa#Hiroo#Innovative Fusion#Reservations are difficult to make#Eating log#Let's connect with other foodies#Foodgram#Tokyo Gourmet#Lunch#Dinner#Tokyo#Gourmet#Highly rated#Instagram

東京外食女

@gaijyo

ญี่ปุ่น

2019年11月9日

4.5

I wanted to tell you in my last post. This scallion with Chinese style Miso made with this scallion in Chinese style! What? You just ate a hunk of meat! You were eating a piece of meat earlier, weren't you? I know you're probably thinking, With your favorite young corn with your favorite young corn. I'm back again. The firm red meat is The firm red meat is delicious when mixed with Miso sauce based on sweet soy sauce, and the salty taste of asari that goes well with sansho The salty taste of the scallion also enhances the flavor of the meat.... It's so delicious. This was the number one dish of the day. I don't really like desserts. I don't like desserts very much, but this peach brûlée was divine, but this peach brûlée is divine. The fact that it is a soup is also a plus. This was perfect! I could eat it every morning. The pie was made with blueberries and The pie is a strange combination of blueberry and green tea. combination of blueberry and green tea. While there are a lot of well-seasoned in general, no alcohol was consumed. The tea pairing was also refreshed my palate. It was good! If I have the chance to go back I want to go there again!

とも

Masaki

@masaking01

ญี่ปุ่น

2019年8月5日

4.4

[Tiramisu cookie puffs by pastry chef Minoru Hasegawa! When I came here, there were many people I knew. I'm still working on it because a certain gourmet didn't remember me 😆. Everyone is so quick to check and so diligent, it's mind-boggling. I had a tasting of the tiramisu that clings to the crispiness of the cookie puff! The custard is not too heavy and I like it. I will taste it again later. Fukuda-san at work during his break 🤣 Thanks for your hard work even though he was on break! I brazenly snacked on the makanai (with permission, of course 😁).

グルメマフィア

@sak

ญี่ปุ่น

2019年6月24日

5.0

เวลาที่ไป: เดือน 7 ปี 2018 กลางวัน

ค่าใช้จ่ายต่อท่าน: JPY 20,000

Full marks! You will never be able to get a reservation here! French? Italian? No, it's not. It's Minoru Hasegawa's cuisine! I eat a lot. I often say, "I enjoy eating out. but maybe I'm on a different level. This is definitely one of my favorite restaurants in 2018. This is definitely one of the most shocking restaurants of 2018! This day was lunch. I'll write about it later, but the third time I went for dinner! This time I'm writing about my second lunch. A plate of bonito and Kosaka chicken! This is bad. It's really bad. The flavor is clear, yet robust. It is clear, but the flavor is very strong and spreads in your mouth. You can't tell that from the picture. What you can tell is how the venison is cooked. What is this cross section, I wonder how it is cooked like this. It is both powerful and resilient. It is such a variety of dishes. I am fascinated by the food. It is exactly what I mean when I say that I am fascinated by food! The staff is friendly and has a good sense of humor. It's very nice. The price range is, well, is it not 20,000 yen for this? That's the price! They are doing a great job. I wish they would go now, when you can still make reservations. This is the No. 1 restaurant of the year!

グルメマフィア

@sak

ญี่ปุ่น

2019年6月24日

5.0

เวลาที่ไป: เดือน 8 ปี 2018 กลางคืน

ค่าใช้จ่ายต่อท่าน: JPY 30,000

Minoru Hasegawa was NO.1 in 2018. I have already visited 3 times since it opened. Already booked for next year, January and February. Yes, it is true. I am captivated. Staff, chef, space, everything is of a high standard! The price will be higher in the future. There are places that charge 50,000-100,000 yen, and they are delicious, but 50,000-100,000 yen is just plain delicious. Considering that, Minoru Hasegawa's 20,000 yen price range is still extraordinary. I guess they are all specialties, but the way the meat is cooked and the way the ingredients are utilized. It is not a level that I can experience with my little bit of foodie knowledge. I would like various foodies to go there. It is evolving more and more each time I go. Next year, a slightly different layer of people from foodies should be coming more and more. I want to feel the evolution firsthand. There are only a few restaurants that I can think of. You should check them out in the future! Last time I was there in July, I told you that reservations would definitely be hard to come by. I told them that it would definitely be hard to get reservations, but it really is hard to get reservations...they are currently full until next August...........................

ไม่ระบุชื่อ

2020年6月6日

4.5

เวลาที่ไป: เดือน 6 ปี 2020 กลางวัน

ค่าใช้จ่ายต่อท่าน: JPY 65,000

The venison cutlet, the cold pasta with sea urchin, and the red meat steak named "chinjaolo roast" were very well done. In any case, the strength of the dish is indeed impressive, with three appetizers of a level that would certainly be the main course at other restaurants, followed by pasta and risotto, and then fish and meat for the main course, the last of which overwhelmed all the previous impressions.

🌹なっちゃん🌹

@naako72

ญี่ปุ่น

2019年10月15日

4.8

Super hard to book 🎂 Special cake by Minoru Hasegawa. It's fully booked until February 2021 🥂. It will be a little while before we visit the restaurant, but we got a flying present of a beautiful cake 😌🎁✨. I'm even happy with the message 🙈💎. The cake was made with Hokkaido's "Yotsuboshi" variety of strawberries 🍓✨! The pretty ribbon was made of white chocolate🎀🍫! Custom-made cakes make me even happier because they convey the feelings of both the giver and the baker ✨. The ribbons and heart shaped strawberries made this cake a girl's dream 😍. I can't wait to visit the restaurant 💓

Yuki

笹林信宏

@ecorce

ญี่ปุ่น

2019年5月6日

4.5

เวลาที่ไป: เดือน 5 ปี 2019 กลางคืน

ค่าใช้จ่ายต่อท่าน: JPY 50,000

Delicious, but reservations are hard to get, so it is for experts. The restaurant focuses on making the most of the ingredients, rather than trying to be eccentric. The food is very good. However, the restaurant is only open to two groups at night, so I think the unit price is set high, but I wonder how many people would go there on a regular basis if it weren't for the difficulty in getting reservations. However, if it were not for the momentum of difficulty in making reservations, I wonder how many people would be regular patrons.

Yuki

丸丼🇯🇵marudom

@marudom

ญี่ปุ่น

2020年6月22日

If you want to enjoy a course full of ideas and ingenuity, this is the place to go @Hiroo Minoru Hasegawa. This is a famous innovative restaurant. It is as if several courses have been combined, with main course meat and fish dishes appearing here and there. Each dish is elaborate, not only because of the quality of the ingredients, but also because of the quality of the food. The pursuit of flavor is evident in the way the meat is fluffy and the skin is crispy, and the temperature of the deep-frying of the cold pasta with albacore, a specialty of the restaurant, is perfectly adjusted 😊. The meat is juicy and not too rare, and the thick sauce is made with green peppers. It is very playful. The hospitality of the staff is pleasant and time flies by. I want to visit this place every season 💕. I would like to visit this place in every season 💕. I would like to visit this place every season 💕. I would like to visit again.

はなまるきりえ

@hanamaruki

ญี่ปุ่น

2019年10月28日

4.5

เวลาที่ไป: เดือน 10 ปี 2018 กลางคืน

It was a 7-course omakase. The tea was served with the dishes, which I really appreciated. The sujiko rice and the cold tea was wonderful to drink with no smell. What we ate Eastern Beauty Taiwanese Tea Sujiara Kochi and herb balsamic vinegar from Hokkaido Athens Farm Go-no-Suke Koi Tomatoes Hokkaido's natural sweetness Snow Fairy White corn, and made with only salt and milk 8 of corn steamed and 2 of corn roasted at high temperature with the skin on Fritters Dokuro ni Karasumi from Miyagi Prefecture and red eggplant from Tanba Takeoka Farm in Hyogo Prefecture Chilled tagliolini Imabari Hamo, Chiba Clam Hime Pork Loin and Back Fat Cutlet Very tasty clear fatty meat Accompanied by potatoes Inca Awakening and mashed potatoes delicious rice myoga and ginger risotto style hokkaido musuko dried bonito flakes and dried shiitake mushrooms Tosa Chateaubriand Nagano Prefecture aromatic mushrooms Kabocha pudding, ice cream and figs Grape dessert with shiso, etc. Herb tea Baked sweets and chocolate