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<p><span style="color: rgb(0, 0, 0)">[ 7 mins walk from Kyoto Station ] French Kaiseki-style Cuisine Gourmand TACHIBANA is a restaurant where you can enjoy the live cooking in front of your eyes, and it is located in Rihga Royal Hotel Kyoto. Also, you can enjoy the casual French kaiseki-style cuisine with chopsticks, using seasonal ingredients such as Kyoto vegetables, beautifully and delicately prepared with a Japanese taste. Customers of all ages can easily enjoy it. Please spend a wonderful time with the sommelier's carefully selected wines.</span></p>

French Kaiseki-style Cuisine Gourmand TACHIBANA

<p><span style="color: rgb(0, 0, 0)">[ 10 mins walk from Shinagawa Station ] </span><span style="color: black">■NOTICE■JPNEAZY concierge fee is NOT the meal’s fee discounted.</span><span style="color: rgb(0, 0, 0)"> Gibier MIYAMA is an innovative restaurant in Kyoto. Kyoto is a city known for its historical sites and sophisticated culture, but it also has another feature that visitors should not miss. Surrounded by mountains on three sides, Kyoto is blessed with a bountiful harvest from the land. At Gibier MIYAMA in Gion, the cultural center of Kyoto, these natural blessings are incorporated into dishes featuring game meat, celebrating the bounty of the land of Kyoto. Gibier MIYAMA is helmed by Chef Futa Kanda, who was raised in Miyama-cho, Nantan City, Kyoto Prefecture, a place that preserves the natural environment typical to Japanese mountain villages. He learned his culinary skills in Gion, Kyoto City and in 2018, he opened Ristorante miyama162 in Kitayama, then relocated it to Gion and renamed it Gibier MIYAMA in 2020. Chef Kanda is familiar with the taste of deer and wild boar meat since he was a little child, and he selects and purchases high-quality ingredients from local suppliers. The game meat is sourced from trustworthy Hunter Homare Fujiwara. In addition to wild boar and bear meat, freshwater fish such as roach, Kyoto vegetables, and edible wild plants such as butterbur flower buds and Shogoin radish also feature on the menu. The meat is generally grilled over charcoal, and guests can explore different flavors by choosing what and how much to eat from an à la carte menu of around 30 items. Furthermore, the menu varies every day depending on the ingredients available, so diners can always find something new whenever they return. Chef Kanda's efforts to cooperate with producers and flexibly change the menu depending on the ingredients available on that day are in line with recent initiatives to reduce food loss and promote sustainability. In fact, he earned the Sustainable Gold Award at the Food Sustainable Awards spun off from the RED U-35 in 2021. The drink menu offers 250 labels of wines and drinks, as well as pairing options, while the soft drink menu includes Japanese apricot juice, perilla juice, and yuzu juice, among others. The interior is modern and cozy with plenty of wood. With counter seating for up to 10 guests, Gibier MIYAMA is not only the ideal place for game meat lovers but also a great place for gourmet gatherings, date nights, and friend get-togethers. Gibier MIYAMA is a unique and exceptional restaurant that offers a one-of-a-kind experience of the flavors from the mountains of Kyoto. Chef Kanda's dedication to using the highest quality ingredients and his attention to detail in the preparation of each dish make for an exceptional culinary journey. The restaurant's cozy atmosphere and flexible menu ensure that every visit is a new and exciting experience. Don't miss the opportunity to enjoy the bounty of the land of Kyoto at Gibier MIYAMA in the heart of Kyoto.  </span></p><p><span style="color: rgb(0, 0, 0)">*Photo source: The restaurant's official website/ partner's website</span></p>

Gibier MIYAMA

<p>[ 6 mins walk from Kitaoji Station ] Middle was opened on October 20, 2021, along the Kamogawa River at the east end of Kitaoji Bridge, in a splendid, detached building that was once used by the Italian ambassador. The chef Mr.Yasuhiro Fujio studied abroad in the UK at the age of 15. After that, he trained as a chef in France, and after returning to Japan, he worked at a famous contemporary French restaurant in Osaka. During that time, Mr.Yasuhiro Fujio became the first Japanese to win the Grand Prix at the "San Pellegrino Young Chef,'' an international cooking competition for young chefs, and his cooking has been attracting attention and expectations ever since. The menu changes depending on the guests and ingredients, and you can enjoy creative and artistic modern French cuisine as well as the view of the Kamogawa River from the window.</p>

middle

<p><span style="color: rgb(0, 0, 0)">[ 1 min walk from Ningyocho Station ] Ramurenkayne is a restaurant where you can e</span>xperience Ainu culture with projection mapping and a full course. When you open the door, you will find yourself in a different world. Suddenly, Kimun Kamui (mountain god) speaks to you and draws you into the world of the Ainu. You can also enjoy Ainu cultural experiences such as Chitatapu along with various stylish Ainu traditional dishes and stories. It will surely be an unforgettable day.</p>

Ramurenkayne

<h2><span style="color: rgb(0, 0, 0)">Cattle Restaurant in Tokyo</span></h2><h3><span style="color: rgb(0, 0, 0)">Reservation for “Azabu kumasan”</span></h3><p><span style="color: rgb(0, 0, 0)">[5 minutes walk from Azabu-juban Station]</span><br><span style="color: rgb(0, 0, 0)">"Azabu kumasan" is a Cattle restaurant located in Tokyo</span></p><h3><span style="color: rgb(0, 0, 0)">Three Key Highlights of “Azabu kumasan”</span></h3><h4><strong><span style="color: rgb(0, 0, 0)">Premium Wagyu &amp; Innovative Cuisine</span></strong></h4><p><span style="color: rgb(0, 0, 0)">Our masterfully prepared Kuroge Wagyu dishes showcase traditional Japanese techniques to highlight the beef's exceptional quality, with seasonal specialties that reflect nature's bounty.</span></p><h4><strong><span style="color: rgb(0, 0, 0)">An Intimate Hideaway</span></strong></h4><p><span style="color: rgb(0, 0, 0)">Tucked away in the basement near Azabu-Juban Station, our serene counter-focused space offers discreet privacy and understated elegance.</span></p><h4><strong><span style="color: rgb(0, 0, 0)">Exquisite Drink Pairings</span></strong></h4><p><span style="color: rgb(0, 0, 0)">Featuring an impressive collection of vintage wines and premium beverages specifically curated to complement our meat dishes, we provide perfect pairing suggestions to elevate your dining experience.</span></p><h3><span style="color: rgb(0, 0, 0)">About Azabu kumasan</span></h3><p><span style="color: rgb(0, 0, 0)">Located in Tokyo's upscale Azabu-Juban district, Azabu kumasan is a premier restaurant specializing in innovative Japanese-style beef cuisine using meticulously selected Kuroge Wagyu. Just a 5-minute walk from Azabu-Juban Station, our discreet basement location creates an exclusive hideaway atmosphere. The intimate 12-seat counter-focused space offers private dining, including a reservation-only private room perfect for special occasions. Our completely non-smoking establishment pairs refined meat dishes with an exceptional wine selection for a truly elevated dining experience.</span></p><h3><span style="color: rgb(0, 0, 0)">Cuisine of Azabu kumasan</span></h3><p><span style="color: rgb(0, 0, 0)">The chefs masterfully highlight Kuroge Wagyu's supreme quality through traditional Japanese techniques blended with creative approaches. Seasonal ingredients inspire daily-changing specialties, ensuring new discoveries with each visit. At the counter, guests witness live preparation where precise heat control and seasoning transform premium cuts into extraordinary dishes with perfect texture and umami.</span></p><h3><span style="color: rgb(0, 0, 0)">Menu at Azabu kumasan</span></h3><p><span style="color: rgb(0, 0, 0)">The chef's tasting menu showcases Kuroge Wagyu in various preparations, accompanied by seasonal appetizers and sides designed for perfect harmony. Daily market-fresh ingredients ensure unique experiences with every visit. Special celebrations feature surprise presentations and birthday plates, creating unforgettable moments.</span></p><h3><span style="color: rgb(0, 0, 0)">Ingredients of Azabu kumasan</span></h3><p><span style="color: rgb(0, 0, 0)">The restaurant sources only the finest graded Kuroge Wagyu, with obsessive attention to freshness and quality. Each cut receives customized preparation to maximize its inherent flavors. Seasonal vegetables and artisanal Japanese condiments are carefully selected to complement the beef, with meticulous preparation from initial processing to final plating ensuring each ingredient shines.</span></p><h3><span style="color: rgb(0, 0, 0)">The Chef of Azabu kumasan</span></h3><p><span style="color: rgb(0, 0, 0)">The owner is a seasoned culinary artist, deeply versed in traditional Japanese techniques and renowned for his skill in highlighting the finest qualities of premium meats. Drawing upon years of experience and a keen sensibility, he crafts dishes that honor Japanese heritage while embracing creative innovation. Though reserved by nature, he warmly engages guests with attentive service, thoughtfully explaining the ingredients and preparation to elevate the dining experience.</span></p><h3><span style="color: rgb(0, 0, 0)">Alcoholic Beverages at Azabu kumasan</span></h3><p><span style="color: rgb(0, 0, 0)">The drink selection at Azabu kumasan is especially notable for its extensive wine collection, featuring rare vintages that delight connoisseurs. Complementing the meat-centric menu are carefully chosen sake and shochu varieties, each selected to harmonize perfectly with the cuisine. Guests seated at the counter can enjoy an immersive, live-service atmosphere where the artful pairing of food and drink enhances every moment.</span></p><h3><span style="color: rgb(0, 0, 0)">Interior and Ambiance of Azabu kumasan</span></h3><p><span style="color: rgb(0, 0, 0)">The interior exudes a chic, understated elegance with soft, ambient lighting illuminating a predominantly counter-seating layout within an intimate space. This hidden gem offers a single private room per day, providing an exclusive setting ideal for special occasions. Incorporating natural elements such as wood and stone, the design reflects refined Japanese aesthetics, creating a serene and sophisticated environment where guests can savor their meals in tranquil privacy—truly an ideal venue for memorable dining experiences.</span></p><h3><span style="color: rgb(0, 0, 0)">Philosophy of Azabu kumasan</span></h3><p><span style="color: rgb(0, 0, 0)">At Azabu kumasan, the philosophy centers on maximizing the allure of premium black Wagyu beef by seamlessly blending traditional Japanese culinary techniques with creative flair. From meticulous ingredient selection to precise cooking methods and impeccable service, no detail is compromised. The restaurant aspires to deliver moments of surprise and deep impression, crafting a richly fulfilling gastronomic journey that honors the spirit of exceptional dining.</span></p>

Azabu kumasan

<h2><span style="color: rgb(0, 0, 0)">innovative Western-style restaurant</span><span style="color: rgb(29, 28, 29)"> in Tokyo</span></h2><h3><span style="color: rgb(29, 28, 29)">Reservation for “</span><span style="color: rgb(0, 0, 0)">Kun</span><span style="color: rgb(29, 28, 29)">”</span></h3><p><span style="color: rgb(0, 0, 0)">[ 2 mins walk from Akasaka Station ]&nbsp;</span><br><span style="color: rgb(29, 28, 29)">"</span><span style="color: rgb(0, 0, 0)">Kun</span><span style="color: rgb(29, 28, 29)">" is a restaurant located in Akasaka, Tokyo.</span></p><p><span style="color: rgb(0, 0, 0)">"Kun" is an innovative Western-style restaurant located in Tokyo. Quietly nestled in a back alley of Akasaka, it has become a hidden gem frequented by numerous renowned figures over its 25-year history. At Kun, guests can indulge in unique and creative dishes crafted from the freshest seasonal ingredients, with the most popular being the signature "Omelette with Two Delicacies," featuring foie gras and black truffle as the main stars. As the name "Kun," which refers to "smoking" in Japanese, suggests, the restaurant also takes pride in its signature smoked dishes, created using its own unique and carefully crafted smoking techniques. The pairings that complement Chef Haruhiko Koshimizu's dishes are curated by sommelier Miharu. Together, this husband-and-wife team has maintained a seamless partnership since the restaurant’s inception, creating a warm and inviting atmosphere. Guided by their philosophy of "only offering what we truly believe is delicious," they continually strive for the perfect harmony between food and wine. This commitment to excellence is why patrons, who have experienced fine dining elsewhere, consistently return—because Kun offers a unique, unforgettable experience. Every visit brings a new surprise and joy, making each meal a special occasion.</span></p><h3><span style="color: rgb(0, 0, 0)">Masterful Smoking Techniques and Original Creations at Kun</span></h3><p><span style="color: rgb(0, 0, 0)">At "Kun," the culinary creations are crafted using unique techniques that bring out the full potential of each ingredient, delivering both surprise and delight to every guest. The exceptional dishes made with seasonal ingredients offer more than just deliciousness; they possess distinctive flavors that can only be experienced here. One of the secrets behind this is the "smoking" technique, which ties into the restaurant's name. The standout method is "cold smoking," a distinctive technique that uses smoke at a temperature below 30°C. Unlike traditional smoking, which applies heat, this technique allows the delicate aroma of the smoke to gradually infuse into the ingredients without cooking them. This cold smoking is applied not only to meats and fish but also to ingredients such as tofu and cheese, drawing out a deep flavor and rich umami. Furthermore, the technique extends to seasonings like smoked soy sauce and olive oil, a hallmark of Kun's commitment to craftsmanship. The ingredients, slowly smoked at low temperatures, offer a depth of flavor on their own, but when grilled over charcoal, the subtle smoky aroma rises, enhancing the natural umami of the ingredients. The balance between the depth of flavor brought out by the smoking process and the concentrated umami created by the charcoal grilling is an exceptional experience unique to Kun. Dishes created with the owner-chef's original techniques will leave guests astonished at their delicate and profound flavors. The fusion of tradition and innovation in Kun’s cooking promises a special moment of discovering new culinary delights.</span></p><h3><span style="color: rgb(0, 0, 0)">The Exceptional Ingredients Behind Kun's Culinary Creations</span></h3><p><span style="color: rgb(0, 0, 0)">The allure of the dishes crafted at Kun lies in the meticulous selection of ingredients that form the foundation of each creation. One such ingredient is the beef used in the restaurant, which comes exclusively from the renowned Sendai beef. Sourced from a trusted wholesaler the chef has worked with for 26 years, the beef's superior quality and rich flavor are showcased to perfection in the restaurant’s offerings. The "Sendai Beef Sushi," known for its delicate sweetness and melt-in-your-mouth texture, has become a signature dish that captivates all who experience it. Additionally, Kun’s menu reflects the richness of Japan's island culture, with seafood-based dishes such as savory, ocean-inspired soups that highlight the abundance of the sea. Another distinctive feature is the restaurant’s exclusive brand of pork, "Kumabuta," cultivated by the owner-chef. The dishes made with this special pork embody both boldness and refinement, bringing out the meat's natural umami in a truly exceptional manner. Throughout its history, Kun has introduced many iconic dishes, including the "Grilled Homemade Smoked Cheese," where the chef's house-made smoked cheese is seared over charcoal, and the "Truffle and Foie Gras Omelet Risotto," whose lavish combination of truffle and foie gras has earned widespread acclaim. At Kun, each ingredient is carefully selected and prepared to enhance its natural potential, with every dish expertly crafted to showcase the individuality of its components. Guests are invited to indulge in a unique culinary experience born from the chef’s sharp eye and years of expertise.</span></p><h3><span style="color: rgb(0, 0, 0)">Signature Delights: The Legendary Omelette at Kun</span></h3><p><span style="color: rgb(0, 0, 0)">The menu at Kun offers a selection of unique and sophisticated dishes that can only be experienced here. Among the most popular is the renowned Omelette, which has become a signature dish of the restaurant. Interestingly, this dish was born from a request by a regular guest who wished to taste the world’s three most luxurious delicacies—foie gras, truffles, and caviar—together in one dish. Initially, the omelette was served with a topping of caviar on fluffy eggs. However, to create a more balanced flavor, the chef elevated the caviar into a special sauce, resulting in the now famous “Omelette with Two Delicacies”, where foie gras and black truffles take center stage. This dish has since become an iconic menu item that captivates every guest who visits Kun. The appeal of this omelette lies not just in the use of luxurious ingredients, but in the chef's technique to fully extract the flavors of each ingredient. The rich, aromatic foie gras and black truffle risotto is enveloped in a soft, fluffy egg, creating a delicate lightness within the deep, hearty flavors. The exceptional quality of this dish has earned worldwide acclaim, with the renowned chef Joël Robuchon himself reportedly praising it. The menu at Kun is not just about combining high-end ingredients; it is a showcase of the chef’s creativity and skill, producing exceptional dishes that continually offer new culinary delights with each visit.</span></p><h3><span style="color: rgb(0, 0, 0)">Chef Haruhiko Koshimizu: The Creative Genius Behind Kun</span></h3><p><span style="color: rgb(0, 0, 0)">The owner-chef of Kun, Haruhiko Koshimizu, is a culinary artist who seamlessly combines boundless creativity with exceptional technique. His dishes are not only delicious but are crafted to evoke surprise and wonder. Particularly renowned for his unique approach to incorporating smoked elements into his cooking, Chef Koshimizu is considered a pioneer in the use of smoked seasonings in Japan. Chef Koshimizu owns his own smoking workshop in Karuizawa, where he applies his innovative smoking techniques not only to ingredients but also to seasonings such as soy sauce and olive oil, elevating the depth of flavors in his dishes. His methods are entirely self-taught. Without having trained under a master or followed a traditional culinary path, his passion for cooking has driven him. As Chef Koshimizu himself states, "I have been fortunate to continue cooking, and that in itself is a source of happiness." His dishes are not just about technique, knowledge, or experience; they also convey his personal sensibility and passion, offering guests the simple joy of experiencing delicious food. His words, "Please experience our offerings," express the confidence and passion with which he delivers new discoveries and emotions through his cuisine. The dishes created by Chef Koshimizu are not merely meals—they are special experiences that stimulate both the palate and the senses. His creativity and skill have made Kun a one-of-a-kind dining destination.</span></p><h3><span style="color: rgb(0, 0, 0)">The Perfect Pairing of Cuisine and Alcohol at Kun</span></h3><p><span style="color: rgb(0, 0, 0)">One of the distinctive attractions of Kun is its flawless pairing of exquisite dishes with carefully selected alcoholic beverages. For each course, the ideal drink is chosen to complement the dish, elevating the flavors to their utmost potential. This unparalleled pairing experience transcends the typical categories of wine, sake, whiskey, and liqueurs, offering a magical fusion that enhances each dish. The mastermind behind these pairings is Miharu, the sommelier and wife of the owner-chef, who curates a selection of rare and exceptional spirits, many of which are not readily available to the general public. From the finest Bordeaux wines to rare regional sakes from across Japan, as well as vintage Scotch whiskies and aged Madeira, her collection is a true reflection of the art of pairing. As Miharu herself says, "Kun's cuisine is already perfection on its own. But when paired with the right drink, it ascends to another level. Once I discovered this, I knew I could never stop." This philosophy highlights how the culinary creations at Kun reach their peak when combined with Miharu’s carefully chosen alcohol selections, creating an experience that is greater than the sum of its parts. For example, the restaurant’s signature omelette is sometimes paired with a 1988 "Terrantes" Madeira wine. Made in the Portuguese Madeira Islands, this wine strikes a perfect balance between its sweetness and the natural acidity of the grapes, enhancing the omelette's flavors without overpowering them. The delightful finish lingers on the palate, and with each bite of the omelette that follows, the complexity of the flavors deepens. Additionally, Kun offers a refined bar experience after dinner, featuring a selection of rare whiskies and liqueurs, allowing guests to enjoy a sophisticated, adult environment. Particularly impressive is the display of aged Madeira and special, limited-edition bottles, which create a captivating atmosphere. Whether enjoying a drink that perfectly matches one's mood or personal preferences, guests can savor the lingering taste of their meal while indulging in the rich world of fine spirits. At Kun, the synergy between the cuisine and its expertly paired drinks transforms a simple meal into an unforgettable experience. Immerse yourself in the world created by the exceptional talents of the husband-and-wife team and let all five senses delight in this extraordinary culinary journey. An Immersive Dining Experience: The Serenity and Sophistication of Kun.</span><br><span style="color: rgb(0, 0, 0)">Upon stepping into Kun, guests are welcomed by a serene ambiance, where soft lighting highlights the warmth of the wood. The spacious table seating provides a comfortable environment for dining, while the counter offers a front-row seat to witness the chef's extraordinary skills. The sounds and aromas of the cooking process fill the air, creating a deeply immersive experience that engages all the senses. Whether stopping by after work or enjoying a quiet conversation with friends or loved ones, Kun provides a space where time slows down, allowing guests to fully enjoy exquisite food and a welcoming atmosphere. There are no loud noises or extravagant displays—this simplicity is precisely what makes Kun so captivating. It is a place designed for those who appreciate authenticity, where one can savor both the cuisine and drinks in a tranquil, understated setting. A standout feature of Kun’s interior is the remarkable wall of bottles that spans the entire space. Whiskeys, brandies, and other spirits are elegantly displayed, including many rare bottles that are no longer available on the market. These bottles, collected over the years by the owner, are more than just collectibles; they represent the rich history of Kun itself, aged and refined over time. For connoisseurs, the collection is a treasure trove of invaluable gems. The serene atmosphere, the fragrant blend of fine spirits and cuisine, and the chef’s masterful techniques at the counter all combine to create an environment where the noise of the city fades away. Kun is not simply a restaurant—it is a special destination for those seeking to enjoy the finest food and drink, offering an extraordinary and refined experience.</span></p>

<h2>Innovative Restaurant in Tokyo</h2><h3>Reservation for "Celaravird"</h3><p>[ 8 mins walk from Yoyogiuehara Station ]</p><p>“Celaravird” is an Innovative “Modern Gastronomy*” restaurant located in Tokyo. In this restaurant, you can enjoy delicate and artistic dishes made with delicious ingredients that have been carefully nurtured by producers. These dishes offer a sensory experience, delighting your visual, taste, and olfactory senses. Celaravird's creative course dishes are served in small, bite-sized portions. The restaurant's interior features a casual atmosphere with Nordic-inspired decor, creating a cozy and welcoming space for guests to relax.<br>*"Modern Gastronomy" is an innovative and contemporary approach to cooking and dining. It involves using new techniques and creative ideas to transform traditional cuisine, creating exciting and unique food experiences.</p><h3>Celaravird's Cuisine</h3><p>Celaravird's cuisine is creative and offers many courses with small, bite-sized dishes. Each dish is a creative and visually stunning masterpiece, presenting a delightful surprise with every course. The ingredients used at Celaravird are carefully nurtured by producers, such as lamb raised in Hokkaido, free-range pigs that roam forests for healthy growth, and exquisite cheeses made deep in the mountains of Nagano. These ingredients, cherished and thoughtfully nurtured in nature, offer a unique dining experience that celebrates the seasonal bounty.</p><h3>Chef of Celaravird, Koichi Hashimoto</h3><p>The owner-chef of Celaravird, Koichi Hashimoto, is a highly skilled professional with experience from renowned Spanish establishments such as "El Bulli" and "Martin Berasategui." He served as the head chef at Tapas Molecular Bar in Mandarin Oriental Tokyo and later established his own restaurant, Celaravird. The chef's cuisine incorporates the latest culinary techniques, showcasing a modern and creative flair. Each dish is presented in small, multiple servings, allowing diners to savor a wide variety of flavors in a single meal. His meticulous and beautiful creations have earned high praise.</p><h3>Celaravird's Beverages Options</h3><p>Celaravird offers a variety of pairing options to complement their artistic dishes, including both alcoholic and non-alcoholic selections. You can choose from a selection of domestic wines, Japanese sake, and more, to enhance your dining experience. Celaravird’s wine offerings also include a diverse range, including Spanish, French, and organic wines, allowing you to enjoy your preferred wine alongside our exquisite cuisine.</p><h3>Atmosphere &amp; Seating Options</h3><p>Celaravird is a modern gastronomy restaurant located in a tranquil residential area, an 8-minute walk from Yoyogi-Uehara Station. The restaurant features a chef's counter with two seats and accommodates 14 people at different tables. An open kitchen showcases innovative dishes being prepared, promising a constant stream of culinary surprises. The interior of Celaravird is adorned with Nordic-inspired decor, creating a relaxed space that feels like visiting a friend's home. With its warm ambiance, Celaravird is an ideal choice for special occasions like dates and anniversaries.</p>

Celaravird

<h2>Japanese Restaurant in Tokyo</h2><h3>Reservation for “Kasumichou Ca Va”</h3><p>[3 minutes walk from Gion-Shijo Station; 5 minutes walk from Kawaramachi Station]<br>"Kasumichou Ca Va" is a Japanese Restaurant located in Tokyo</p><h3>Three Key Highlights of “Kasumichou Ca Va”</h3><h4><strong>Secluded Location and Ambiance</strong></h4><p>Nestled in the tranquil streets of Nishi-Azabu, this restaurant offers a peaceful, hidden gem-like atmosphere, allowing guests to savor a refined dining experience away from the hustle and bustle of the city.</p><h4><strong>Creative Japanese Cuisine with French Elements</strong></h4><p>Enjoy an inventive fusion of traditional Japanese techniques and French influences, creating unique dishes that highlight the finest seasonal ingredients in an extraordinary way.</p><h4><strong>Carefully Selected, High-Quality Ingredients</strong></h4><p>The restaurant uses fresh, natural fish chosen from Tsukiji Market and vegetables delivered directly from trusted farms, ensuring the true flavors of the ingredients are brought to the forefront in every dish.</p><h3>About Kasumichou Ca Va</h3><p>Located in the heart of Nishi-Azabu, Minato-ku, Tokyo, Kasumichou Ca Va is just a 10-minute walk from Nogizaka Station on the Chiyoda Line and within walking distance from Roppongi Station on the Oedo Line, offering a convenient yet tranquil setting. The name "Ca Va" comes from the French expression "ça va" (How are you?), reflecting the restaurant's unique concept of combining French influences with creative Japanese cuisine. The owner, a former Tsukiji Market wholesaler who later honed his culinary skills in France, meticulously prepares dishes that emphasize seasonal ingredients. The restaurant features a refined, intimate ambiance with a seating capacity of around 25, including private rooms, making it ideal for business meetings or special occasions. All seats are non-smoking, providing a quiet and sophisticated environment.</p><h3>Cuisine of Kasumichou Ca Va</h3><p>The owner brings his extensive experience from Tsukiji Market and his training in France to create a distinctive cooking style that blends traditional Japanese techniques with French culinary elements. Dishes are carefully prepared to highlight the natural flavors of seasonal fish and fresh vegetables, with a delicate yet bold approach to cooking. The experience is heightened as guests enjoy their meals at a pristine cedar wood counter, where the artful presentation and exquisite taste of each dish captivate all who visit.</p><h3>Menu at Kasumichou Ca Va</h3><p>The menu primarily features seasonal course meals, with daily changing selections based on the best ingredients available at the market that day. The restaurant carefully balances traditional Japanese flavors with French techniques, offering inventive dishes that showcase the freshness and depth of ingredients, particularly seafood sourced directly from Tsukiji Market. To complement the dishes, the restaurant also offers a selection of natural wines and Japanese sake, enhancing the overall harmony of the dining experience.</p><h3>Ingredients of Kasumichou Ca Va</h3><p>The ingredients used at Kasumichou Ca Va are meticulously selected, with a focus on natural, seasonal products. Fresh seafood, hand-picked at Tsukiji Market, and vegetables sourced directly from trusted farms are key components of the menu. Every detail, from sourcing to preparation, is handled with the utmost care to ensure the highest quality. The owner personally selects premium seafood and vegetables, enhancing the depth and complexity of each dish.</p><h3>Chef of Kasumichou Ca Va</h3><p>The owner and chef, Taketo Onozuka, brings a wealth of experience from his time as a wholesaler at Tsukiji Market, complemented by his culinary training in France. With a deep respect for the traditions of Japanese cuisine, he has crafted his own unique culinary philosophy by integrating French techniques. His dishes consistently offer fresh surprises and evoke a sense of wonder. While he remains quietly reserved, his warm and attentive service ensures that guests understand the background of each dish and the story behind the ingredients, enhancing the dining experience.</p><h3>Alcoholic Beverages at Kasumichou Ca Va</h3><p>Kasumichou Ca Va offers an extensive selection of alcoholic beverages, with a focus on Japanese sake, shochu, and natural wines. The owner’s passion for natural wines is evident, with each selection carefully chosen to pair harmoniously with the dishes. The sake menu features exceptional labels from all over Japan, thoughtfully selected to enhance the experience of dining with Japanese cuisine. Additionally, the restaurant offers beer and fruit wines, providing a variety of options to suit different preferences.</p><h3>Interior and Atmosphere at Kasumichou Ca Va</h3><p>The interior of Kasumichou Ca Va is characterized by a stunning 5-meter-long counter made from solid cedar wood, creating a warm and inviting atmosphere. With a seating capacity of approximately 25, the restaurant also offers fully private rooms, making it perfect for intimate meals or business engagements. The restaurant’s hidden gem ambiance blends seamlessly into the quiet streets of Nishi-Azabu, providing a refined setting for a truly exceptional dining experience. The lighting and decor balance traditional Japanese aesthetics with modern elements, offering a comfortable and sophisticated space for guests to enjoy.</p><h3>Philosophy of Kasumichou Ca Va</h3><p>At Kasumichou Ca Va, the philosophy is to deliver surprise and inspiration to guests through the fusion of traditional Japanese culinary techniques and French influences, utilizing the finest seasonal ingredients. Every aspect of the dining experience, from ingredient selection to preparation and service, is executed with no compromises, ensuring a multi-sensory experience that delights</p>

Kasumichou Ca Va

<h2>Innovative French Restaurant in Tokyo</h2><h3>Reservation for "Margotto e Baciare”</h3><p>[ 8 minutes walk from Hiroo Station ]</p><p>“Margotto e Baciare” is a French restaurant located in Tokyo. At this innovative French restaurant, you can savor the rich flavor of truffles, synonymous with luxury ingredients, in their entirety. Guests can select their preference from a selection of aromatic and high-quality truffles and then luxuriously enhance their dishes by shaving the truffles themselves, creating a unique and indulgent dining experience. The name of this restaurant, "Margotto," signifies the Japanese word "marugoto," which means "in its entirety" or "whole." It encapsulates the chef's wish that guests fully enjoy a whole truffle. Experience the finest delicacies that encapsulate the chef's passion for truffles and the charm of these extraordinary ingredients at Margotto e Baciare.</p><h3>Cuisine of Margotto e Baciare</h3><p>Margotto e Baciare offers omakase (chef's choice) courses that allow you to experience the finest truffles and seasonal ingredients with all your senses. It is a place where you can fully enjoy the rich flavor of truffles, synonymous with the world's finest luxury ingredients. Besides truffles, you can also relish other dishes like seasonal vegetables, fish, and meat, all prepared with exquisite flavors. *To enjoy truffles, a separate order is required. The price is subject to market value.</p><h3>Margotto e Baciare’s Fresh Ingredients</h3><p>At Margotto e Baciare, you can enjoy fresh truffles year-round thanks to a pioneering technique that preserves their freshness using hydrogen. Truffles are generally referred to as "black in flavor, white in scent." For black truffles, French Périgord truffles are available in the autumn and winter, while Australian Tasmanian truffles are imported during the spring and summer, allowing you to savor them throughout the year. On the other hand, Italian white truffles are offered seasonally, typically from mid-October to the end of December. Enjoy the distinct flavors of truffles that change with the seasons.</p><h3>Chef of Margotto e Baciare, Kayama Brothers</h3><p>Margotto e Baciare's two chefs, the Kayama Brothers, are siblings. Their culinary philosophy revolves around extracting the deliciousness born from real ingredients to the maximum extent. They aim to make guests savor the joy of enjoying hot dishes hot and cold ones cold, while relishing the aroma. They hold deep respect for the ingredients themselves and strive to bring out their characteristics to offer an exceptional culinary experience to guests.</p><h3>Chef Kenta Kayama</h3><p>Kenta Kayama was born in Hiroshima, Japan, in 1984. He gained experience at various renowned restaurants, including "Monna Lisa," "Motoazabu Kanda," "Ryuzu," "L'Atelier de Joel Robuchon," and "Quintessence." In 2014, he assumed the role of chef at "Margotto e Baciare." His talent was recognized when he was chosen as the Gold Egg in "RED U35" in 2015. In 2017, he made history as the first Japanese chef to be named "Emerging Chef" by the International Gastronomy Society.</p><h3>Chef Junpei Kayama</h3><p>Junpei Kayama was born in Hiroshima, Japan, in 1986. After gaining experience at the restaurant "Ginza Totoki," he worked as a sous chef at "Hommage" and then became the head chef at "vinosity." Following a stint as a sous chef at the Michelin one-star restaurant "MASA" in Paris, he took on his current role as the chef at "Margotto e Baciare." In 2017, he was recognized as the Silver Egg and a semifinalist in "RED-U35," proving his culinary talent.</p><h3>Beverage Selections</h3><p>Margotto e Baciare offers a wide selection of wines, primarily from the Burgundy and Bordeaux regions in France, which will satisfy wine enthusiasts. Additionally, they provide carefully selected sake and other beverages that complement the seasonal dishes. Their expert sommelier will offer tailored pairings to suit your preferences, enhancing your dining experience with the perfect combination of food and drinks.</p><h3>Atmosphere &amp; Interior</h3><p>Margotto e Baciare is located in the tranquil area of Nishi-Azabu in Tokyo. The interior boasts a stylish table setting and a sophisticated decor with thea predominant colors of red and black. The spacing between tables is also generous, allowing for a relaxed dining experience. It isi's an ideal space for special moments, important business meetings, formal gatherings, and more.</p><h3>Seating Options at Margotto e Baciare</h3><p>Margotto e Baciare provides seating for 6 at the counter and 24 in the dining area. Additionally, private rooms are available for reservations, accommodating from 2 to 12 people, making it an ideal choice for important occasions, anniversaries, and celebrations. Enjoy an elegant and leisurely time in the refined and stylish space of Margotto e Baciare, characterized by its red and black color scheme.</p>

Margotto e Baciare

<h2>Innovative Italian Restaurant in Tokyo</h2><h3>Reservation for "unito"</h3><p>“unito” is an innovative Italian restaurant located in Tokyo. At this restaurant, you can enjoy a unique Italian cuisine that incorporates Japanese and South American elements into classic Italian dishes. It is a fusion of Japan's rich, unique ingredients and Italy's distinctive ingredients, created by a chef who was born in South America, raised in Japan, and trained in a Michelin-starred Italian restaurant. You can savor original and innovative Italian cuisine that can only be found in Japan. Located along the Meguro River, unito features large glass windows that provide breathtaking views of the changing seasons, allowing you to enjoy an extraordinary atmosphere in this stylish interior.</p><h3>Chef of unito, Kensuke Okano</h3><p>The owner-chef of unito, Kensuke Okano was born in Venezuela in 1981 and later raised in Kanagawa Prefecture, Japan. He began his culinary journey by learning from the legendary chef Endo at "PepeRosso" in Sangenjaya, starting his career as a chef. After training at "trattoria Baffo" in Ginza, he traveled to Italy. In Italy, he honed his skills for four and a half years at the Michelin-starred restaurant "Ristorante La Barrique" in Turin, playing a central role as the sous-chef. Upon returning to Japan, he assumed the role of chef at "unito" and eventually took over as the owner-chef from the previous owner.</p><h3>Cuisine of unito</h3><p>Unito offers a course menu composed of delicious and beautifully presented dishes that blend seasonality with the chef's unique sensibilities. The course menu at unito is diverse, and every dish is highly acclaimed. The lunch course, in particular, is very popular as it provides a generous selection of amuse-bouche, appetizers, two pasta dishes, a main course, and dessert at a more affordable price than dinner. The quality of desserts, apart from the main courses, is also outstanding, with the butter sauce accompanying the flan receiving high praise.<br>*Please note that the course menu contents may change periodically or seasonally.</p><h3>Quality Ingredients of unito</h3><p>At unito, Chef Okano personally visits producers from all over Japan to select ingredients directly. He combines carefully chosen Japanese and Italian ingredients to offer authentic Italian cuisine. Furthermore, Chef Okano incorporates the flavors of his South American background while leveraging Italian regional dishes and techniques to create dishes using seasonal Japanese ingredients.</p><h3>Ambience of unito</h3><p>unito is located on the second floor of a modern building along the Meguro River, known for its cherry blossoms, just about 5 minutes from Nakameguro Station on the Tokyu Toyoko Line. The interior design is reminiscent of an Italian nobleman's estate, and upon opening the door, you will feel as though you have stepped into the air of Italy. Unito's stylish space is perfect for occasions like dates, gatherings with friends, and anniversaries. It is an ideal place to enjoy wonderful moments with your loved ones.</p>

unito

<p>Sleeping Buddha Cafe&Bistro offers a cozy and relaxed atmosphere for guests to enjoy a meal or a cup of coffee. The cafe and bistro seem to serve a variety of dishes, including breakfast items, sandwiches, salads, and Thai cuisine. Visitors have mentioned the friendly staff and the quality of the food as positive aspects of their experience.    <br><br>   *Photo source: The restaurant's official website/ partner's website</p>

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