انجمن راهنمایان محلی
بهترین رستوران ژاپنی کایسکی های ژاپن به ترتیب و نظرات کاربران
رستوران ژاپنی کایسکی های برتر با امتیاز بالا
بهترین رستوران ژاپنی کایسکی ها از دید کاربران
این
ناریساوا
سویوشی ایسه
جزیره دست ها
پروتز صندلی
را
نوشته شده توسط کاسومی یاماگامی
ناریساوا
Ryotei ASADA
کارساز خواهد بود
بود
شیبویا شوکه شد
نظرات
An amazing gastronomic experience! Every wine, every dish has a story. Better than many Michelin🌟🌟🌟places I hv ever been
No restaurant is like Den. This is where you feel like eating at home, the food cooked by your mom - the best food on earth. Flavours, textures, chemistry, all is there, all in symbiosis. Not pretentious, with local ingredients, the dishes are executed perfectly. Along the experience, a family atmosphere is being created with the staff and your dining partners (both couples from New York) whom I never met before dining at Den. Thank you Chef Hasegawa for sharing your amazing cuisine, Noriko for the stellar service and letting me try so many sake, and the whole team at Den for making this experience unique.
Wonderful dinning experience. The food was vibrant. The staff, especially Sari and Erika, explained the courses and answered many specific questions about the dishes and Japanese cooking techniques. Chef/owner Hayashi Ryohei came to the table and greeted each guest.
餐廳名稱：NARISAWA
用餐日期：2023年7月7日
我上一次去NARISAWA是五年前，也就是2018年的深秋。
這一次，事隔多年，何其有幸和同一位友人一起再訪，特別是經過疫情之後，覺得能一起交流美食，是多麼難得的緣分。
記得上一次經過庭院，踏進小小的店門後，看到各種獎牌擺得熱鬧，就跟主廚外放的料理一樣，在告訴我們他是多麼得厲害。當年的檜木汁、海蛇湯，還有海底古酒和甜點車，都讓我們印象深刻，那一天的每一道料理，我們都可以邊看照片邊再敘述出其細節，光看這點，就知道我們是多麼的驚喜和歡愉。
這一次進店，入口櫃台空空的甚麼都沒有，走廊也就是白牆，簡單到讓人懷疑是否正在裝修。
但吃完現在的套餐，我個人是覺得，這樣的白淨，是反映主廚的心境，不管外界、世俗怎麼定義，他都不再在意，只盼回到初心，每天都像白紙一樣，做出沉澱之後的那種簡潔但有力的美好。
這天的菜，確實不像之前一般花俏和天馬行空，可是卻有著主廚沉潛蓄力的後勁。不像之前歐風法餐，現在整體更偏向日式料理，將嚴選的食材做出超凡的美味，讓我們每吃一口都藏不住笑，不管是層次感還是平衡都做得很好，溫度的變化和料理的展演也很不錯，簡單總結，就是「超好吃」。
我不知道大家有沒有一種感覺，就是在這個美食和網路評論都越來越多的年代，反而越來越少吃到那種，端上來聞著覺得幸福、吃一口就滿臉笑意的料理。好吃的店自然不少，但美味到嘴角自然上揚，滿心幸福的，倒真是越來越少。
這一餐，是久違的，每一道都讓人幸福微笑的好味道，可遇不可求啊。
店裡好像改裝過了，以前廚房隔著玻璃門，現在可是完全開放式廚房，整場都可以看到主廚在裡面做事，忙碌地盯場。在上完主菜之後，廚房也收拾得差不多，在這時瞥見主廚本人拿著布東擦西抹，一直清潔到他出來問候為止。
我覺得吧，雖然沒有規定主廚一定要出來打招呼，但若是自己的店，出來問問客人是否吃的開心，也是對自己料理和餐廳負責的表現，這天成澤主廚除了每桌挨個問候，最後還在門口送客，這樣有互動的餐廳，一定會越來越好的。(我就是對上次那家主廚不知道在哪的三星餐廳感冒，因為那個調性真的和我不合，覺得用餐體驗和成澤真是雲泥之別。)
這麼好的體驗自然要價不斐，午餐晚餐好像均一價，45,980円/人，好像還要外加10%服務費。
不過，我覺得這樣的價格和美味的程度相符，最後以我一直很喜歡的話作結，
「我們現在都要花更多更大的價錢，來防止他們亂搞我的食物。」*(但我忘記從哪看來的，知道的朋友請告訴我)
用餐日期：2023年7月7日
我上一次去NARISAWA是五年前，也就是2018年的深秋。
這一次，事隔多年，何其有幸和同一位友人一起再訪，特別是經過疫情之後，覺得能一起交流美食，是多麼難得的緣分。
記得上一次經過庭院，踏進小小的店門後，看到各種獎牌擺得熱鬧，就跟主廚外放的料理一樣，在告訴我們他是多麼得厲害。當年的檜木汁、海蛇湯，還有海底古酒和甜點車，都讓我們印象深刻，那一天的每一道料理，我們都可以邊看照片邊再敘述出其細節，光看這點，就知道我們是多麼的驚喜和歡愉。
這一次進店，入口櫃台空空的甚麼都沒有，走廊也就是白牆，簡單到讓人懷疑是否正在裝修。
但吃完現在的套餐，我個人是覺得，這樣的白淨，是反映主廚的心境，不管外界、世俗怎麼定義，他都不再在意，只盼回到初心，每天都像白紙一樣，做出沉澱之後的那種簡潔但有力的美好。
這天的菜，確實不像之前一般花俏和天馬行空，可是卻有著主廚沉潛蓄力的後勁。不像之前歐風法餐，現在整體更偏向日式料理，將嚴選的食材做出超凡的美味，讓我們每吃一口都藏不住笑，不管是層次感還是平衡都做得很好，溫度的變化和料理的展演也很不錯，簡單總結，就是「超好吃」。
我不知道大家有沒有一種感覺，就是在這個美食和網路評論都越來越多的年代，反而越來越少吃到那種，端上來聞著覺得幸福、吃一口就滿臉笑意的料理。好吃的店自然不少，但美味到嘴角自然上揚，滿心幸福的，倒真是越來越少。
這一餐，是久違的，每一道都讓人幸福微笑的好味道，可遇不可求啊。
店裡好像改裝過了，以前廚房隔著玻璃門，現在可是完全開放式廚房，整場都可以看到主廚在裡面做事，忙碌地盯場。在上完主菜之後，廚房也收拾得差不多，在這時瞥見主廚本人拿著布東擦西抹，一直清潔到他出來問候為止。
我覺得吧，雖然沒有規定主廚一定要出來打招呼，但若是自己的店，出來問問客人是否吃的開心，也是對自己料理和餐廳負責的表現，這天成澤主廚除了每桌挨個問候，最後還在門口送客，這樣有互動的餐廳，一定會越來越好的。(我就是對上次那家主廚不知道在哪的三星餐廳感冒，因為那個調性真的和我不合，覺得用餐體驗和成澤真是雲泥之別。)
這麼好的體驗自然要價不斐，午餐晚餐好像均一價，45,980円/人，好像還要外加10%服務費。
不過，我覺得這樣的價格和美味的程度相符，最後以我一直很喜歡的話作結，
「我們現在都要花更多更大的價錢，來防止他們亂搞我的食物。」*(但我忘記從哪看來的，知道的朋友請告訴我)
What a wonderful, memorable, fun, and delicious evening!! This is a restaurant experience that will last with us for a while. Not only is the food incredibly tasty (and authentically Japanese!), but the service was so welcoming and genuine. The staff were so happy and excited to be there, and it really made for such a special experience.
A superly over-rated place. Stepped in to a room with every single guest a tourist / foreigner. The food was not terrible (it was average) but the price that came with it (220,000 yen) was a tourist trap. Any normal japanese local will never dine here. This was also the fastest Kaiseke meal you will ever have (within 85mins). Although some of the ingredients used were rare, you will easily walk into most izakaya and get an equal satisfaction for 1/4 the price. I've eaten at average, good and great kaiseke places but this was extremely dissapointing. If you will like to dine at places that are created for tourists, then this will be the perfect place.
At every single turn of the experience, you can experience touristy elements like the chef prompting / asking you to take photos of the food, taking photo with you etc. Nothing against this place but locals will not dine here.
At every single turn of the experience, you can experience touristy elements like the chef prompting / asking you to take photos of the food, taking photo with you etc. Nothing against this place but locals will not dine here.
Fabulous evening at Tenoshima. Beautifully composed courses, clean but complex flavors. Great use of local vegetables and of course, lots of fresh fish. My highlights were the grilled trout with wasabi smashed peas, seared cardinal fish with mustard flowers, and sea bream sashimi with umeboshi sauce. Wine and sake pairings were delicious and creative. We had a lovely time chatting with our (English-speaking) server and felt at home in an atmosphere that was down to earth but serious about food. If you want a kaiseki-style meal updated for the 2020s, this is the place to go.
A truly unforgettable and intimate
dining experience! Chef Yuuki and his Team have a great understanding of the origin of their ingredients that they are able to create a selection of creative and sophisticated dishes with an abundance of unique flavours.
The dishes are well-balanced and are bursting with umami. Ingredients from the sea and mountains were utilised, which allowed for a diverse range of dishes to be presented. The Staff are very efficient - the service was top notch and the dinner took approximately 1.5 hours.
On par with, if not exceeding, the Michelin-starred restaurants we have experienced. Very highly recommended!
dining experience! Chef Yuuki and his Team have a great understanding of the origin of their ingredients that they are able to create a selection of creative and sophisticated dishes with an abundance of unique flavours.
The dishes are well-balanced and are bursting with umami. Ingredients from the sea and mountains were utilised, which allowed for a diverse range of dishes to be presented. The Staff are very efficient - the service was top notch and the dinner took approximately 1.5 hours.
On par with, if not exceeding, the Michelin-starred restaurants we have experienced. Very highly recommended!
It doesn't need my recommendation but I can confirm all the plaudits. The beef and tuna were extraordinary, the tempura sensational, as were the desserts. And the sake's were incredible. Each quite different, all amazing.
I went there last week for my birthday celebration and had a wonderful experience from beginning to end! I would highly recommend reserving in advance and getting the sake pairing as well with the menu (great choice and tasting experience).
The food is prepared right as you sit down, perfectly placed in each plate with decoration & a story behind it. In the book you can read up on more about the story of the food & the restaurant. It's a unique experience of japanese food and was a highlight of my trip in Japan.
The food is prepared right as you sit down, perfectly placed in each plate with decoration & a story behind it. In the book you can read up on more about the story of the food & the restaurant. It's a unique experience of japanese food and was a highlight of my trip in Japan.
I’ve dined at some of the top restaurants in the world, and Ise Sueyoshi is in my top 3. I was thoroughly impressed with everything – quality of ingredients, storytelling aspect of each producer and ingredient, interaction with Chef Yuuki Tanaka, each dish’s presentation, price, and overall experience. When I travel and book fine dining restaurants, I usually look for producer / farm to table restaurants as I feel that’s the best way to experience the local culture and food. I came here alone and my hotel helped me book the restaurant. There are 5 seats only, so I feel very lucky to have been able to experience Ise Sueyoshi! I had a 8pm slot - I typically do not like to eat dinner past 7pm, but I did not feel heavy after the meal. I was full, but not overstuffed. Everything tasted exquisite and very high quality. I loved the use of edible unique wild plants and the various flavors. All my 5 senses were tantalized!
I wish I got to do the sake pairing! I am soon trying to conceive, thus avoiding alcohol for now. I’m trying to convince my husband for us to come to Japan together for our babymoon so he can try Yuuki’s creations! I’d come back for sure and have already told friends who are visiting Tokyo this year to make a reservation asap.
I wish I got to do the sake pairing! I am soon trying to conceive, thus avoiding alcohol for now. I’m trying to convince my husband for us to come to Japan together for our babymoon so he can try Yuuki’s creations! I’d come back for sure and have already told friends who are visiting Tokyo this year to make a reservation asap.
I love to sit at the bar and get more insights from the chef. Food quality and flavours are exceptionally good. The sake pairing with the set menu is an absolut must and you won’t regret it because it’s sake you never have experienced before from small producers with flavours what finally made me a sake lover.
A Japanese restaurant with one Michelin star that I like so much. The chef and service staff are very nice and welcoming. The quality of the food is also pretty good. My favorite is the grilled turtle dish. The meat is very elastic and the sauce is very tasty. I will visit next time.
Perhaps the best dining experience I’ve ever had. The service is impeccable, the food is delicious, beautiful presentation. They also don’t skimp on serving size like most other higher end restaurants — we did not leave hungry. We did the sake pairing as well, which was fantastic. Compliments to the chef and the staff for making this such a memorable experience.
My wife and I had the pleasure of dining at Ise Sueyoshi a couple of months ago, indulging in their renowned kaiseki course paired with sake. This culinary journey through Japanese culture and seasons was nothing short of exceptional.
Each of the ten meticulously curated dishes showcased the finest ingredients from Mie Prefecture, expertly prepared to highlight the essence of the season. From delicate sashimi to perfectly prepared meats, every bite was a revelation of flavor and freshness.
Chef Yuki Tanaka's dedication to sourcing locally and his global culinary experiences were evident in every aspect of our dining experience. The attention to detail and commitment to excellence shone through in each dish, leaving us in awe of his craftsmanship.
Beyond the gastronomic delights, Ise Sueyoshi's focus on sustainability and community engagement added another layer of depth to our experience. Knowing that our meal was not only delicious but also supported ethical food practices was truly satisfying.
It's no surprise that Ise Sueyoshi has garnered numerous awards and accolades, including being ranked first among fine restaurants in Japan. Our evening at this esteemed establishment was a testament to why it holds such esteemed status. For anyone seeking an unforgettable dining experience that celebrates the best of Japanese cuisine, Ise Sueyoshi is a must-visit destination.
Each of the ten meticulously curated dishes showcased the finest ingredients from Mie Prefecture, expertly prepared to highlight the essence of the season. From delicate sashimi to perfectly prepared meats, every bite was a revelation of flavor and freshness.
Chef Yuki Tanaka's dedication to sourcing locally and his global culinary experiences were evident in every aspect of our dining experience. The attention to detail and commitment to excellence shone through in each dish, leaving us in awe of his craftsmanship.
Beyond the gastronomic delights, Ise Sueyoshi's focus on sustainability and community engagement added another layer of depth to our experience. Knowing that our meal was not only delicious but also supported ethical food practices was truly satisfying.
It's no surprise that Ise Sueyoshi has garnered numerous awards and accolades, including being ranked first among fine restaurants in Japan. Our evening at this esteemed establishment was a testament to why it holds such esteemed status. For anyone seeking an unforgettable dining experience that celebrates the best of Japanese cuisine, Ise Sueyoshi is a must-visit destination.
Easily one of the best meals I’ve had! Chef Yuki has not only created a wonderful culinary experience but also taken us on a cultural journey through Ise, his hometown. The intimate counter setting elevates the dining experience, but there are only 5 seats per service so book early to secure a seat! Cannot recommend this restaurant enough, we will certainly be back the next time we’re in Tokyo!
Ein großartiges Geschmackserlebnis. Es war ein Mittagessen der Spitzenklasse. Herr Narisawa und sein hervorragendes Team bereiteten uns ein ausgezeichnetes Early Spring Menü zu. Alle Menüpunkte waren gustatorisch ausgezeichnet. Wir haben uns sehr wohlgefühlt und werden bestimmt wiederkommen. Absolut empfehlenswert.
娘の婚約、両家顔合わせで伺いました。とても上品な部屋、料理に大満足です。セッティングしてくれた二人に感謝。どうぞお幸せに。
加賀の上品な料理をコースでいただきました。部屋には色々なタイプがあり希望と人数に対応できるようです。室内は品があり、落ち着いて会食することができます。加賀料理は初めてだったのですがどれも美味しく、また、珍しいものもあり、お酒の種類も多かったです。女将もご挨拶いただき、とてもいい会食でした。
Easy to give 5 stars, even given the Michelin-level price. The setup was exactly to my tastes. The servers explained everything in English but also used the Japanese words for the food in tandem. The food reflected Japanese cuisine. It was actually very daring and cutting edge, but without appearing or tasting so. For example, we were served pieces of raw tuna that were the highest possible grade in the world. But they were turned into a dish. Imagine taking something that is already the best in the world, and adding to it. Very brave. And the dish worked. Also, Mackerel was served as one of the main courses. Its working-class, oily qualities were converted into a vehicle for incredible combinations of other flavors.
This restaurant has been around for 21 years and has been carrying Michelin stars and sold out for most of them. Chef Narisawa is a true master. He also came out and greeted each table. Very friendly, very humble. I'm so happy I went here.
This restaurant has been around for 21 years and has been carrying Michelin stars and sold out for most of them. Chef Narisawa is a true master. He also came out and greeted each table. Very friendly, very humble. I'm so happy I went here.
Eating at Narisawa in Tokyo was an unforgettable experience. This 2 Michelin-starred restaurant lives up to its reputation, offering a culinary journey that is both innovative and deeply rooted in Japanese traditions. The quality of the ingredients and the creativity of Chef Narisawa are evident in every dish, making it clear why this establishment has earned its stars. While the price point is high, it’s justified by the exceptional dining experience and the level of craftsmanship on display. For those who appreciate fine dining and are willing to invest in it, Narisawa is highly recommended. It’s a must-visit for any food enthusiast looking to explore the heights of Tokyo’s culinary scene.
Hands down the best kaiseki experience in Tokyo. The chef and his crew transform seasonal ingredients into culinary masterpieces that are deep rooted in Japanese cuisine with inspiration from international cuisines. Quaint, intimate space paired with a team with passion, Tenoshima was the best place we could have spent Valentine’s Day dinner
My absolute favourite restaurant in the whole world. Den is truly a magical place and a magical experience. I’ve been lucky enough to dine here quite a few times now and every time has been absolutely impeccable. Chef Hasegawa is by far THE friendliest chef I have ever met with a wonderful sense of humour. From the very first time I dined at Den, Chef Hasegawa not only made Den feel like a home, like a family gathering, but made it clear that this is a relaxed, friendly atmosphere free of the pretentiousness that’s so pervasive in fine dining. Over the numerous times I’ve dined here, I’ve had many different dishes and varietals. The famous Monaca starter and the DFC fried chicken have varied fillings each time you dine here which is lovely. The rice and miso soup served here also change and let me say, they are THE best rice and miso soup in all of Japan / the World in my opinion. The produce for everything is extremely seasonal, very fresh and a lot of it comes from Chef Hasegawa’s family and friends farms. Speaking of fresh produce, the famous Den salad with the emoji carrot, the best salad I have ever had in my life. I don’t want to spoil too much more but let me conclude by saying that while this restaurant can be difficult to book, it’s worth doing everything in your power to dine here at least once in your life. Thank you to the Den staff, Chef Hasegawa, his wife, and his wonderful pup Puchi!
The hardest restaurant we have ever booked. And boy was it worth it. Rated as the top Japanese Restaurant (and at times the top Asia restaurant) by World's Best. Furthermore, and ★★ Michelin with a Green ★ noting no pesitcides/chemicals were use + local farmers. We knew that we would try our best to secure a spot during our trip to Japan. Admittedly, we focus our itinerary in order to accommodate whatever reservation we can get a hold of. After many phone calls (no exaggeration), we were able to secure a spot. A boy did it not disappoint.
The attention to detail is impeccable. From the service, to the menu, and of course the food. Right away we were greeted (even before we stepped into the door!). We can tell they prioritize our comfort and ensure a seamless perfected time during our visit to their Den. One example is even though customers come in at differing time, somehow they are able to manage the flow to ensure the courses end off roughly the same time. While I can tell you the food is superb, the unique characteristic of the Den is that the menu changes every time. It may have close similarities to previous items, but they make subtle changes to ensure the best taste, the most in season products are used to capture your taste buds.
- Wafer with foie gras, pickled radish, and sweet potato
- Fermented Peanut Tofu, chives, dashi, with a hint of yuzu
- DOC: mititake mushroom with sticky rice and fried chicken
- Tilefish dry aged for 8 days, with seaweed soy sauce on the side and wasabi
- Wagyu from inner thigh, pepper, malabar
- 25 seasonal vegetable salad
- Grouper fish, wintermelon, and dashi soup
- Pickled vegetables, roe with dashi rice and miso soup
- Muscat grapes, Japanese pear, purple, Osmanthus jelly, custard pudding
We want to thank Chef Zaiyu Hasegawa for an amazing time at his restaurant. And a special shout out to Chef Robinson, whom those in Toronto would remember the chef from the infamous Skippa restaurant, for providing some Canadian feels in our experience here.
Overall Kel rating: ★★★★★/5
The good: Exceptional. Worth the difficulty in securing a reservation.
The decent: Credit cards accepted!
The ugly: The reservation is the hardest to get. Good luck, may the odds be in your favour.
The attention to detail is impeccable. From the service, to the menu, and of course the food. Right away we were greeted (even before we stepped into the door!). We can tell they prioritize our comfort and ensure a seamless perfected time during our visit to their Den. One example is even though customers come in at differing time, somehow they are able to manage the flow to ensure the courses end off roughly the same time. While I can tell you the food is superb, the unique characteristic of the Den is that the menu changes every time. It may have close similarities to previous items, but they make subtle changes to ensure the best taste, the most in season products are used to capture your taste buds.
- Wafer with foie gras, pickled radish, and sweet potato
- Fermented Peanut Tofu, chives, dashi, with a hint of yuzu
- DOC: mititake mushroom with sticky rice and fried chicken
- Tilefish dry aged for 8 days, with seaweed soy sauce on the side and wasabi
- Wagyu from inner thigh, pepper, malabar
- 25 seasonal vegetable salad
- Grouper fish, wintermelon, and dashi soup
- Pickled vegetables, roe with dashi rice and miso soup
- Muscat grapes, Japanese pear, purple, Osmanthus jelly, custard pudding
We want to thank Chef Zaiyu Hasegawa for an amazing time at his restaurant. And a special shout out to Chef Robinson, whom those in Toronto would remember the chef from the infamous Skippa restaurant, for providing some Canadian feels in our experience here.
Overall Kel rating: ★★★★★/5
The good: Exceptional. Worth the difficulty in securing a reservation.
The decent: Credit cards accepted!
The ugly: The reservation is the hardest to get. Good luck, may the odds be in your favour.
This restaurant was a party and as a result was a challenging experience for me. I went in so excited but unfortunately the atmosphere really made a negative impact on my meal. I couldn't hear any of the course descriptions or drink pairing details. I was surprised people go to a restaurant like this only to focus on getting drunk instead of enjoying the food.
The drink pairing was excellent though and a highlight of the night. As was the boar dish.
The food was good but not exceptional and I kept on telling myself not to let the atmosphere distract from the food but ultimately I had higher expectations for the food as well.
The drink pairing was excellent though and a highlight of the night. As was the boar dish.
The food was good but not exceptional and I kept on telling myself not to let the atmosphere distract from the food but ultimately I had higher expectations for the food as well.
We had a wonderful time at Ise Sueyoshi. The food is delicious and the experience is elevated by hearing the story behind the food. Chef Yuuki and his team were very welcoming and it was interesting to see where all the food came from. It was the perfect way to finish our trip to Japan.
My personal favourite was the matcha fondant chocolate.
My personal favourite was the matcha fondant chocolate.
I truly don’t understand how this place got a Michelin star. The service was atrocious. The worst I experienced in Japan. Food took an eternity between courses. The wine pairing I ordered was not delivered with the food 2 of the six times. Food was delivered in a very haphazard manner. Strong preference is given to Japanese guests (no one sitting at the bar was a foreigner). The chef did not come by to introduce the courses or even say hello until the credit card had been swiped. Food quality was good, not great. Overall, there are much, much better dining options in Tokyo. Go somewhere else.
上のレストランが満席で成り行きでこちらに。最安で5000円。過去最高値のランチかも。メニューが表に出てない時点で察するべきではあった。季節のお椀付き五段弁当5000円を注文。
食事は個室。壁には高級そうなアート。おしぼりは見たことない大きさ。接客はしっかりしてる印象。
湯葉に始まり、吸い物、天ぷら等進む。一つ一つにこだわりが感じられる。5段弁当は流石に見栄えが良い。締めは塩ダレで頂くお蕎麦、デザートはキウイのついたレアチーズ。加賀の味覚を堪能した。
支払いは、5000円に消費税とサービス料15％が加算され、6375円。余裕で過去最高を更新、ディナーでもめったに出ない額。超高級な一食となった。
食事は個室。壁には高級そうなアート。おしぼりは見たことない大きさ。接客はしっかりしてる印象。
湯葉に始まり、吸い物、天ぷら等進む。一つ一つにこだわりが感じられる。5段弁当は流石に見栄えが良い。締めは塩ダレで頂くお蕎麦、デザートはキウイのついたレアチーズ。加賀の味覚を堪能した。
支払いは、5000円に消費税とサービス料15％が加算され、6375円。余裕で過去最高を更新、ディナーでもめったに出ない額。超高級な一食となった。
Still so elated that I got into Den at the last minute due to a cancellation. I’ve never experienced such lovely customer service from such a high-end restaurant. Eating at Den really feels like eating at the home of a dear friend - with masters in the kitchen! The food is also served in a quirky, sometimes humorous, and cozy way with many members of the staff, including the chef himself, coming to visit the table. When my friend and I left, we not only got to see the chef’s dog, Pucchi, but also watched as the entire staff came outside to wave goodbye to us. I will never forget my experience at Den and home that I get return again one day! Thank you so much, Den Team
上品な加賀料理に舌鼓。
お酒、ジュース類も料金内なので、安心していただけます。
おしぼりのデカさにビックリ！
大きさを変え、
用途別に三度提供されます。
気遣いが行き届いています。
お酒、ジュース類も料金内なので、安心していただけます。
おしぼりのデカさにビックリ！
大きさを変え、
用途別に三度提供されます。
気遣いが行き届いています。
Sehr inspirierende Küche. Komplexe Gänge mit hoher Innovationskraft, die Produkte und Erinnerungen an Japan und einzelne Orte wecken. Der Wald zum Auftakt ist anders verstehbar wenn man Yakushima kennt. Sehr „große“ Küche. Eines der schönsten kulinarischen Erlebnisse in Japan.
Good kaiseki experience - especially for those hesitant to spend ¥20-30K on a full dinner course. We had the “Kichi” 8-course kaiseki for lunch in early winter, with this memorable seasonal hot pot with seared duck. Everything was well-balanced and the portions were well-thought through. Overall a great experience - and even for returning guests, they never fail to satisfy.