Taste specialty Grilled Sesame Tofu Located on a rather low-profile street in Ginza, Toku-Uchiyama is run by the young chef Junya Kudo, born in 1978, who has clocked many years of experience at traditional Japanese restaurants both at home and abroad. What makes his dishes unique is that he does not use more than three ingredients per dish. In doing so, he concentrates on umami and...
High-quality bistro cuisine by chef trained at prestigious restaurant Do you want to have your fill of meat? If so, we recommend this restaurant. “I want my guests to be happy here, ” says Shunichiro Koike, owner and chef of Shungourmand. He honed his skills in French cuisine and a knack for sourcing quality ingredients at one of the most famous hotel restaurants in Tokyo. He selects...
Foie gras crispy sandwich stimulates appetite People were intensely curious about what was like a 9 to10-course meal was like for just ¥5,500 at French restaurants when L’As opened in 2012. However, after more than eight years, their curiosity has been replaced with loyalty, and as soon as they leave the restaurant, they start thinking about what chef Daisuke Kaneko, who changes the menu...
French chef creates comprehensive art with Japanese ingredients Lionel Beccat, a longtime executive chef of Michel Troisgros in Tokyo, offers a healthy contemporary cuisine, combining French cooking techniques and traditions with Japanese ingredients that people in Tokyo love. According to him, “cuisine is a comprehensive art that humans can realize only by mobilizing all five physical senses.” Beccat, born and raised in the south...
Florilège, modern French cuisine, transfers producers’ vision Since opening his own restaurant in 2009, Hiroyasu Kawate has been one of Japan’s most promising chefs specializing in modern French cuisine. Guests often describe his present location, where he moved to in 2015, as a stage because diners are seated around the kitchen where Kawate and his cooks chop, grill, and plate dishes. They then offer...
Original French cuisine such as Loup en Croûte shaped like Taiyaki Having his many years’ experience of working at Michelin-starred restaurants in Japan and France, chef Shinsuke Ishii offers courses that begin with delicious and beautiful amuse-bouche (bite-sized hors d’oeuvres) to stimulate a desire for the dishes to come. His dishes are light, yet they are respectful of traditional French cuisine. Because of the climate differences...
Enjoy sophisticated Edo-style sushi amid by greenery and sunshine The light-filled Edo-style (Tokyo-style) sushi restaurant in Grand Hyatt Tokyo features 74 seats including a 14-seat sushi counter and an outdoor terrace. If you want to appreciate the art of sushi making by chefs, reserve ahead at the sushi counter. Chef ’s Special Nigiri course is an excellent lunch option, which includes appetizer, a 13-piece nigiri sushi (a slice of raw...
Top-notch artisan sushi: fabulous balance of sushi topping, rice, and wasabi Shinji Kanesaka opened his first sushi restaurant in Ginza in 2000 and was awarded two Michelin stars in 2021. In 2012, he opened a sushi restaurant with 12 counter seats in the Palace Hotel Tokyo. Choosing prime ingredients, Kanesaka goes to great lengths to obtain the best balance of a slice of fish,...
Excellent Japanese provincial designs This is a specialty shop by D&Department Project, for carefully curated Japanese provincial designs that remain vibrant today. D&Department Tokyo The store D47 in Shibuya has three facilities: D47 Museum, which showcases productions selected from all of Japan’s 47 prefectures according to various themes: D47 Design Travel Store, which introduces and sells tourism, traditional crafts, and groceries from the prefectures: ...
Innovative design hotel made of cement and wood One@Tokyo was designed by renowned architect Kengo Kuma. Its bold design combines industrial materials, such as cement, and with natural materials like wood in both its exterior and interior spaces. Its design pays homage to the district of Oshiage, which is known for its light manufacturing industry. Kuma explains it as follows: “To recall the rather...
