nôl
- 1F, DDD HOTEL, 2-2-1 Nihombashibakurocho, Chuo-ku, Tokyo, 103-0002, Japan
- ¥¥¥ · Innovative
MICHELIN Guide’s Point Of View
Chef Tatsuya Noda says his theme is “nourishing the heart”. He seeks to offer new food experiences, to surprise and inspire through his cooking. The vegetable dish ‘Eat from the Field’ was inspired by his grandmother’s vegetables pickled in bran paste. The soup after the meal makes use of vegetable offcuts. The mindset behind this is of valuing ingredients and avoiding waste. He brings his rich sensibilities to Japanese food culture, creating dishes that combine the two.
Facilities & Services
- Air conditioning
- American Express credit card
- Counter dining
- Credit card / Debit card accepted
- Diners Club credit card
- JCB
- Mastercard credit card
- Notable sake list
- Particularly interesting wine list
- Visa credit card
https://nol.jp/
TOKi
- 2F, 1-8-4 Shimbashi, Minato-ku, Tokyo, 105-0004, Japan
- ¥¥¥ · Innovative, Spanish Contemporary
MICHELIN Guide’s Point Of View
At the helm of this restaurant is Chef Kawashima, owner-chef of akordu in Nara. The name comes from the Basque word for ‘place’. Ingredients from Nara are the star here, interpreted with the creative flair Kawashima learned in Spain. The names on the menu are fun as well, bursting with the seasonal scenery and terroir of Nara. Everything in the interior evokes the wonder of Yamato, from the Yoshino hinoki wood accents to the vessels of Akahada ware and the stones from Yakushiji Temple.
Facilities & Services
- Air conditioning
- American Express credit card
- Credit card / Debit card accepted
- Diners Club credit card
- Mastercard credit card
- Visa credit card
+81 3-6228-5665
sio
- 1-35-3 Uehara, Shibuya-ku, Tokyo, 151-0064, Japan
- ¥¥¥ · Innovative
MICHELIN Guide’s Point Of View
Chef Shusaku Toba has led quite a life—as a J-League trainee, a primary school teacher, and then, at age 32, setting out to become a chef. He studied Italian cooking, then the sensibility to create new dishes by studying French gastronomy. The name of the restaurant comes from the word for ‘salt’, an ingredient he sets great store by. The joy of Toba’s creations is his wilful disregard for genres, though his fare is grounded firmly in his experience as an apprentice.
Facilities & Services
- Air conditioning
- American Express credit card
- Credit card / Debit card accepted
- Diners Club credit card
- JCB
- Mastercard credit card
- Visa credit card
+81 3-6804-7607
http://sio-yoyogiuehara.com/