Enjoy the creation and presentation of a starred French restaurant
“Florilege” is a 2-star restaurant which is also awarded as Asia’s 50 Best Restaurants. Chef Kawate got his experiences in Tokyo’s most famous restaurants such as “Le Bourguignon”(1-star) in Roppongi and “Quintessence” (3-star) in Gotenyama.
A modern French restaurant that represents Japan. The restaurant is by chef Kawate, who worked as a sous-chef at the 1-star restaurant in Roppongi Le Bourguignon and 3-star restaurant in Gotenyama Quintessence. The delicate sensitivity unique to the Japanese and the cooking techniques that transcend traditional French boundaries are truly sophisticated. It received 2 stars in the famous gourmet guide, and was awarded as Asia's 50 Restaurants. There are staffs who can speak English, so you can feel at ease even if you are from overseas.
A 1-star sushi restaurant expressing the true season via the technique and discernment
It was opened in 2012 by Hisayoshi Iwa, a sushi chef known both in Japan and worldwide. It is currently watched over by Chef Iwa’s favorite pupil who trained under him for 10 years. The spot has great reviews and currently is recognized as 1-star.
The Edomae-style sushi restuarant opened by Hisayoshi Iwa is one of the most famous restaurants in Ginza that has received 1-star. It is a small shop with only a counter, but on the contrary, it creates a comfortable atmosphere. It is comfortable as it has a moderate sense of distance, and I don't think people who come here for the first time will get nervous. You may notice that the size of the nigiri is a little smaller, in order to match well with alcohol. The balance of sushi toppings and vinegared rice is the best, and you can enjoy an elegant taste.
Innovative French cuisine born from artistic intuition and analysis
With his experiences at "Michel Bras" in France and 3-star restaurant "The Fat Duck" in England, Chef Namae brings his skills to this restaurant, which are visited by people all over the world. Being listed as 2-star and Asia's 50 Best Restaurants also proves his excellent cooking talent.
The L'Effervescence by Chef Shinobu Namae who trained at famous restaurants around the world is a 2-star top-class restaurant. There is only one course for lunch and dinner, but the combination of unique ingredients brings out the charm of the dish. It is amazing and exceeds my expectations. Needless to say, the quality of each dish is outstanding, and the presentation and composition of the whole course is excellent. I can assure you that it is one of the best of modern French.
A Japanese traditional cuisine with creative dishes and meat in Gion, Kyoto
Nikunotkumi Miyoshi is also close to Yasaka Shrine. With a quiet atmosphere that blends in Gion, it is a well-known Japanese traditional restaurant that serves original course with meat.
It is a meat kaiseki restaurant in Gion, Kyoto. There are counter seats and table seats with Japanese atmosphere that is unique in Gion. The Kaiseki course with all kinds of meat, featuring creative dishes made with techniques and high quality Kobe beef, Omi beef, Matsuzaka beef, and other seasonal ingredients, such as matsutake mushrooms, abalone, and truffles. The meat kappo that is eaten in an elegant atmosphere has a taste that is a bit different from teppanyaki and yakiniku that is grilled vigorously.
Palace Hotel Tokyo Sushi Kanesaka
A 1-star Edomae style sushi restaurant that focuses on the quality of the ingredients
Sushi Kanesaka, located on the 6th floor of "Palace Hotel Tokyo" which is the only 5 starred Japanese hotel in Marunouchi. This restaurant is the only member who remains the name of "Sushi Kanesaka".
An authentic Edomae-style sushi in the only Japanese-owned five-star hotel Palace Hotel Tokyo. This restaurant is the only one that has succeeded the name of Sushi Kanesaka, and while it is simple, the interior has a calm atmosphere with the warmth of wood. Not to mention how wonderful the sushi is, the hotel is one of the most beautiful in Tokyo, and it is in the best location with the Imperial Palace right next to it. There is only omakase course for lunch and dinner. As there are many foreign guests, English menu and English service are available.
Palace Hotel Tokyo Sushi Kanesaka
Sumibi Yakiniku Nakahara
The fabled ‘legendary wagyu tongue’, a specialty only available pre-ordered
Just 2 menu items, of which only one is available to those who don’t reserve prior; Nakahara serves their chef’s course, with only the ‘legendary wagyu tongue’ being the exception, a specialty that must be pre-ordered. The kitchen sources only the finest of Japanese Black Cattle, ignoring brand names and other labels to go straight to looking at the quality of meat itself; furthermore, to serve, Nakahara selects only the best of cuts available from their select meats.
A restaurant where you can enjoy excellent yakiniku made by yakiniku master Nakahara. Using only the finest Japanese black beef, this is the place to enjoy first-class meat quality. They serve the most delicious parts like the "legendary wagyu tongue" that is only available if you reserve in advance. My recommendation is "Japanese Beef Cutlet Sandwich". A beef cutlet sandwich at a yakiniku restaurant? You may question it, but I promise you that you won't regret.
Limited 8 seats for sushi at the hideaway of Ginza
Guests will be close to the chef no matter where they sit and will be able to enjoy a close-up view of his exquisite skills with the knife and him pressing the sushi into shape with his hands. It is appealing to savor this live “performance” as if one were at the theater. We also recommend “Sushiya” for those who are eating sushi in Ginza for the very first time.
When you enter the shop with the black wood exterior in the back alley of Ginza, you will be greeted by the 8-seat L-shaped counter seats. It is cozy, but the hideaway and quiet atmosphere gives a good impression. It was opened as a branch of Sushi Kanesaka and the chef is Mamoru Hashimoto, who used to work there. All the ingredients are from Toyosu (Old Tsukiji). Not only is the nigiri delicious, but the carefully prepared side dishes are also superb! I am glad that I can enjoy various tastes such as crab, firefly squid, milt, rosy seabass, mantis shrimp, red bean liver and so on. From the seat, you can see how the chef handles the knife and makes sushi. The chef is fluent in English, so you can enjoy conversations with him.