Suggestions for Dating An individual 10 Years Younger

Dating someone 10 years more radiant can seem like a stretch, nonetheless age gap interactions are not necessarily frowned upon. Actually they can https://inspirationalwomenseries.org/italian-women/ be quite enjoyable and fulfilling in the event both associates are committed to the relationship. Very much like all connections, they can have their ups and downs, but with a little work, they may be long-lasting.

The first step is usually to decide whether this type of marriage works for you. You should ask yourself if you want to date a newer man or woman, and what your desired goals are inside the relationship. For instance , if you are looking for a life partner, you might want to go having a more mature man. On the other hand, should you be simply looking for adventure and excitement, then you might go with a younger man.

Once you know what their goals are, you can start trying to find potential suits. You can try free online dating sites to find real love that are a good match for you. You can even use forums to communicate with other individuals. Just make sure that you will be honest about your intentions so you do not get in a situation where you regret your decision.

One of the greatest troubles when dating someone smaller is that your family and friends might not be when supportive. They could view you as needy or clinging on your youth, that can be hard to cope with. However , when you can convince them that this is not the case, then they will most likely be more understanding.

An additional challenge is that you might have a hard time obtaining things to talk about with your fresh girlfriend or perhaps boyfriend. This is because you will probably have different preferences in music and movies. You can even have different views on social and moral issues. This can bring about arguments when you are not mindful.

Fortunately, you can prevail over this barrier by learning even more about the culture of your country wherever your potential date is certainly from. This can be done by doing a simple web search using the country name plus the phrase “common dating methods. ” This will give you some considerations on what to expect when you meet her in person.

In addition to learning about the local culture, a lot of learn more about your near future love curiosity. For example , you must find out what her favorite foods are and what she wants to do for fun. You can also uncover about the history and culture of her nation to understand how it impact on her character.

Additionally , you should be qualified to speak a few of the language of her indigenous country. This will allow one to communicate better with her. You can even require a language class to improve your skills. This way, you will be able to talk to her easier when you finally satisfy her personally. This will help you steer clear of any misconceptions and build a great relationship with her.

[MICHELIN GUIDE JAPAN] Tokyo 3 Stars MICHELIN Japanese Cuisine(6)

Makimura

  • 3-11-5 Minamioi, Shinagawa-ku, Tokyo, 140-0013, Japan
  • ¥¥¥¥ · Japanese

MICHELIN Guide’s Point Of View

Three MICHELIN Stars: Exceptional cuisine, worth a special journey!

Chef Akio Makimura prizes tradition over showiness. His emphasis is on bringing out intrinsic flavours and he spares no effort in extending hospitality to his guests. The soup is the centrepiece of the menu and includes ingredients such as hairy crab, prawn and scallop shinjo – all of which the delicate broth goes well with. From time to time, he will come up with rare combinations such as beef and truffles to create new tastes based on his original ideas.

Facilities & Services

  • Air conditioning
  • American Express credit card
  • Counter dining
  • Credit card / Debit card accepted
  • Diners Club credit card
  • JCB
  • Mastercard credit card
  • Visa credit card
+81 3-3768-6388

Azabu Kadowaki

  • 2-7-2 Azabujuban, Minato-ku, Tokyo, 106-0045, Japan
  • ¥¥¥¥ · Japanese

MICHELIN Guide’s Point Of View

The surprising and delightful dishes here stem from owner-chef Toshiya Kadowaki’s pursuit of undiscovered flavours. One example is the ‘Truffles and Rice’, representing a combination of his experience and inventiveness. He demonstrates his creativity by adding a Western ingredient and seeks out seasonal truffles so that he can serve them year-round. He’s pioneering a future Japanese cuisine with his refined sensibilities, which refuse to be categorised.

Facilities & Services

  • Air conditioning
  • American Express credit card
  • Counter dining
  • Credit card / Debit card accepted
  • Diners Club credit card
  • JCB
  • Mastercard credit card
  • Visa credit card

+81 3-5772-2553

Kanda

  • 1F, Toranomon Hills Residential Tower, 1-1-1 Atago, Minato-ku, Tokyo, 105-0002, Japan
  • ¥¥¥¥ · Japanese

MICHELIN Guide’s Point Of View

Three MICHELIN Stars: Exceptional cuisine, worth a special journey!

Hiroyuki Kanda understands the essence of Japanese cuisine and incorporates his innovative ideas into the menu. For example, goma-dofu is topped with fugu flesh and skin then garnished with caviar. While respecting the natural flavours of the ingredients, Kanda puts his own unique touch on his dishes. To convey the attractions of his homeland, he sources seafood from Tokushima in season, serving poached hamo (pike conger), awabi (abalone) with somen and tai as tsukuri.

Facilities & Services

  • Air conditioning
  • American Express credit card
  • Counter dining
  • Credit card / Debit card accepted
  • Diners Club credit card
  • JCB
  • Mastercard credit card
  • Particularly interesting wine list
  • Visa credit card

+81 3-6459-0176

http://www.nihonryori-kanda.com/

Kagurazaka Ishikawa

  • 5-37 Kagurazaka, Shinjuku-ku, Tokyo, 162-0825, Japan
  • ¥¥¥¥ · Japanese

MICHELIN Guide’s Point Of View

Three MICHELIN Stars: Exceptional cuisine, worth a special journey!

In Japanese cooking we speak of kakushiaji, subtle seasoning that brings out the flavour. At Kagurazaka Ishikawa, the charm is in the parts that are hidden. For example, the Daitokuji natto accompanying the steamed black rockfish is served in a kombu-and-shellfish dashi with reduced salt for an elegant taste. Slices of finest awabi and shabu-shabu somen of wagyu impart a sense of delicacy. Cooking makes the man, and the fare here attests to the character of owner-chef Hideki Ishikawa.

Facilities & Services

  • Air conditioning
  • American Express credit card
  • Counter dining
  • Credit card / Debit card accepted
  • Diners Club credit card
  • JCB
  • Mastercard credit card
  • Particularly interesting wine list
  • Visa credit card

+81 50-3138-5225

http://www.kagurazaka-ishikawa.co.jp/

RyuGin

  • 7F, Tokyo Midtown Hibiya, 1-1-2 Yurakucho, Chiyoda-ku, Tokyo, 100-0006, Japan
  • ¥¥¥¥ · Japanese

MICHELIN Guide’s Point Of View

Seiji Yamamoto expresses Japan’s bounty of natural beauty and ingredients through his cuisine. His choice, all-natural ingredients, sourced from throughout the country, resonate with and entertain the five senses. Pouring out his skill with knives, fire and seasonings unstintingly, Yamamoto captures the essence of the season in each dish. He prepares his cuisine with skill and with respect for the spiritual nature of Japan, spreading its culinary culture far and wide.

Facilities & Services

  • Air conditioning
  • American Express credit card
  • Credit card / Debit card accepted
  • Diners Club credit card
  • JCB
  • Mastercard credit card
  • Notable sake list
  • Particularly interesting wine list
  • Visa credit card

+81 3-6630-0007

https://www.nihonryori-ryugin.com/

Kohaku

  • 3-4 Kagurazaka, Shinjuku-ku, Tokyo, 162-0825, Japan
  • ¥¥¥¥ · Japanese

MICHELIN Guide’s Point Of View

Koji Koizumi is the creator of an innovative brand of Japanese cuisine. He crosses new frontiers by incorporating ingredients from outside the realm of existing concepts: fried ayu (sweetfish) in a cream and truffle soup, for example, or corn nikogori (jelled broth) with caviar and junsai (watershield), or matsutake mushroom spring rolls. Take a seat at the counter to watch the energy of the young chefs at work. If seated at a table, a waitress in kimono provides gracious service.

Facilities & Services

  • Air conditioning
  • Counter dining
  • Credit card / Debit card accepted
  • Particularly interesting wine list

+81 50-3138-5225

http://kagurazaka-kohaku.jp/

[MICHELIN GUIDE JAPAN] Tokyo 3 Stars MICHELIN French Cuisine(4)

L’OSIER

  • 7-5-5 Ginza, Chuo-ku, Tokyo, 104-0061, Japan
  • ¥¥¥¥ · French

MICHELIN Guide’s Point Of View

Three MICHELIN Stars: Exceptional cuisine, worth a special journey!

The elegant dining room, pleasant service, highly skilled sommeliers and other features make this one of Japan’s world-class restaurants. The founder of the restaurant said, “Everything must be rich”.Olivier Chaignon visits the production areas himself to select the best ingredients and puts them together in beautiful modern dishes. His philosophy is to catch up with and overtake France in his dishes. We can’t wait to see his next idea.

Facilities & Services

  • Air conditioning
  • American Express credit card
  • Car park
  • Credit card / Debit card accepted
  • Diners Club credit card
  • JCB
  • Mastercard credit card
  • Particularly interesting wine list
  • Visa credit card

+81 3-3571-6050

https://losier.shiseido.co.jp/

L’Effervescence

  • 2-26-4 Nishiazabu, Minato-ku, Tokyo, 106-0031, Japan
  • ¥¥¥¥ · French

MICHELIN Guide’s Point Of View

Chef Shinobu Namae refers to the foodstuff producers who support L’Effervescence as “artisans” out of respect for their finely honed skills. The ingredients list, passed out by hand, is a chronicle of the producing regions Namae visits in his travels. Artisanal Vegetables, a dish that changes its appearance with each passing season, is one speciality. The love for nature that wells up from his pairings of umami from land and sea is the tale told through the cuisine here.

Gastronomy & Sustainability

MICHELIN Green Star

“We use domestic ingredients exclusively to ensure survival of producers and reduce food mileage. We do not use fish that are endangered. By using thinned wood, we reduce the emission of CO2 and contribute to forest revitalisation.”

— Shinobu NAMAE

Facilities & Services

  • Air conditioning
  • American Express credit card
  • Credit card / Debit card accepted
  • Diners Club credit card
  • JCB
  • Mastercard credit card
  • Particularly interesting wine list
  • Visa credit card

+81 3-5766-9500

https://www.leffervescence.jp/

Joël Robuchon

  • Yebisu Garden Place, 1-13-1 Mita, Meguro-ku, Tokyo, 153-0062, Japan
  • ¥¥¥¥ · French

MICHELIN Guide’s Point Of View

A sumptuous interior and attentive service team combine to immerse the diner in a world of indulgent luxury. The specialities are little changed from the 20th century. Caviar impérial is quite simply an edible work of art, while ravioli of freshwater prawns and black truffles is a masterpiece. Part of the fascination of Joël Robuchon is observing how chef Kenichiro Sekiya interprets the ‘esprit de Robuchon’ for a new age.

Facilities & Services

  • Air conditioning
  • American Express credit card
  • Credit card / Debit card accepted
  • Diners Club credit card
  • JCB
  • Mastercard credit card
  • Particularly interesting wine list
  • Restaurant offering vegetarian menus
  • Visa credit card
+81 3-5424-1347
https://www.robuchon.jp/
 

Quintessence

  • 1F, Garden City Shinagawa Gotenyama, 6-7-29 Kitashinagawa, Shinagawa-ku, Tokyo, 141-0001, Japan
  • ¥¥¥¥ · French

MICHELIN Guide’s Point Of View

Three MICHELIN Stars: Exceptional cuisine, worth a special journey!

The abundantly creative Shuzo Kishida never tires of exploring the possibilities of cuisine. ‘Carte Blanche’, his crisp white menu, speaks to his spirit of perpetual inquiry. With the themes of ‘ingredients, flame, seasoning’, Kishida delves deep into the soul of French cooking to create novel dishes. Goat’s-milk bavarois and meringue ice cream are specialities that spring from Kishida’s philosophy.

Gastronomy & Sustainability

MICHELIN Green Star

“We are deeply concerned about the depletion of marine resources in Japan, a maritime nation. To promote sustainability, we serve as representative of an organisation whose aim is conservation. We contribute to ocean sustainability by not using juvenile fish that are overfished.”

— Shuzo KISHIDA

Facilities & Services

  • Air conditioning
  • American Express credit card
  • Credit card / Debit card accepted
  • Diners Club credit card
  • JCB
  • Mastercard credit card
  • Particularly interesting wine list
  • Visa credit card
  • Wheelchair access

+81 3-6277-0090

https://www.quintessence.jp/

[MICHELIN GUIDE JAPAN] Tokyo 3 Stars MICHELIN Chinese Cuisine (1)

Sazenka

  • 4-7-5 Minamiazabu, Minato-ku, Tokyo, 106-0047, Japan
  • ¥¥¥¥ · Chinese

MICHELIN Guide’s Point Of View

Three MICHELIN Stars: Exceptional cuisine, worth a special journey!

In line with its guiding concept of ‘Japanese spirit drawing on Chinese learning’, chef Tomoya Kawada bases his cuisine on Chinese cooking while paying homage to both Chinese and Japanese cuisines. He holds that true flavour is found in the lightness of taste that comes from combining dishes cooked in water and over a flame; the ‘Kippin Kanpo’ made with Sanriku awabi is a speciality that embodies this. The Chinese dishes here are sublime, imbued with a Japanese je ne sais quoi.

Facilities & Services

  • Air conditioning
  • American Express credit card
  • Credit card / Debit card accepted
  • Diners Club credit card
  • JCB
  • Mastercard credit card
  • Particularly interesting wine list
  • Visa credit card

+81 50-3188-8819

https://sazenka.com/

[MICHELIN GUIDE JAPAN] Tokyo 3 Stars MICHELIN Sushi Cuisine (1)

Sushi Yoshitake

  • 9F, 7-8-13 Ginza, Chuo-ku, Tokyo, 104-0061, Japan
  • ¥¥¥¥ · Sushi

MICHELIN Guide’s Point Of View

Weaving together the past and future of Edomae sushi, Masahiro Yoshitake applies his own ideas, further developing the traditional techniques arrived at by sushi artisans of the past. For example, by steeping the white-fleshed fish kobujime in a liquid derived from kombu, he enhances its flavour and makes it more succulent by preventing any loss of moisture. The nikiri soy sauce is prepared separately according to the characteristics of red-, white-fleshed or blue-backed fish.

Facilities & Services

  • Air conditioning
  • American Express credit card
  • Counter dining
  • Credit card / Debit card accepted
  • Diners Club credit card
  • JCB
  • Mastercard credit card
  • Visa credit card

+81 3-6253-7331

http://sushi-yoshitake.com/

 

 

[MICHELIN GUIDE JAPAN] Tokyo 2 Stars MICHELIN Tempura Cuisine (3)

Tempura Kondo

  • 9F, 5-5-13 Ginza, Chuo-ku, Tokyo, 104-0061, Japan
  • ¥¥¥ · Tempura

MICHELIN Guide’s Point Of View

Fumio Kondo sets a modern example for Edomae tempura. He was one of the first to put the focus on vegetables, elevating their status from that of a side dish. Two examples are the shredded carrots fried in a pot and arranged like fireworks, and the cylindrical sweet potatoes made to resemble those baked on hot pebbles. He has had great success going where none has gone before.

Facilities & Services

  • Air conditioning
  • American Express credit card
  • Counter dining
  • Credit card / Debit card accepted
  • Diners Club credit card
  • JCB
  • Mastercard credit card
  • Visa credit card

+81 3-5568-0923

https://tempura-kondo.com/

Tentempura Uchitsu

  • 5-25-4 Hiro, Shibuya-ku, Tokyo, 150-0012, Japan
  • ¥¥¥¥ · Tempura

MICHELIN Guide’s Point Of View

Takahisa Uchitsu’s credo is harmony between tempura and the four seasons. In early summer, ayu is fried in a thin batter and garnished with salted ayu innards. Deep-frying whole winter crab in its shell makes for consistency of flavour between the white and brown meat. Elaborate shuko based on techniques cultivated in kaiseki are mixed in to keep things interesting. During cherry blossom season, the counter seats let you enjoy the sight of night-time cherry blossoms.

Facilities & Services

  • Air conditioning
  • American Express credit card
  • Counter dining
  • Credit card / Debit card accepted
  • Diners Club credit card
  • JCB
  • Mastercard credit card
  • Visa credit card
+81 3-6408-9591
https://www.tempura-uchitsu.com/

Tempura Ginya

  • B1F, 5-17-9 Shirokanedai, Minato-ku, Tokyo, 108-0071, Japan
  • ¥¥¥ · Tempura

MICHELIN Guide’s Point Of View

Chef Ginya’s aim is to serve tempura that imparts the seasonal flavour unsullied, so unnecessary flourishes are eschewed. Items are thinly battered and lightly fried, delivering the simple, honest flavours of the ingredients. The famous uni is deep-fried wrapped only in batter—no oba or nori. When he opened his restaurant, Ginya wrote “Kokoro no mama ni”, or “As I feel” on the wall. This statement underscores Ginya’s determination as an artisan to follow his own spirit.

Facilities & Services

  • Air conditioning
  • American Express credit card
  • Counter dining
  • Credit card / Debit card accepted
  • Diners Club credit card
  • JCB
  • Mastercard credit card
  • Visa credit card

+81 3-5422-7612

[MICHELIN GUIDE JAPAN] Tokyo 2 Stars MICHELIN Sushi Cuisine (7)

Sukiyabashi Jiro Roppongiten

  • 3F, Roppongi Hills Residence B, 6-12-2 Roppongi, Minato-ku, Tokyo, 106-0032, Japan
  • ¥¥¥¥ · Sushi

MICHELIN Guide’s Point Of View

A typical meal might begin with the subtle flavour of white fish, followed by red fish, then chu-toro. After gizzard shad for the sourness come richer flavours such as horse mackerel or shrimp, then mackerel marinated in vinegar to cleanse the palate; uni and anago follow. The changes in flavour are carefully calibrated for the aftertaste that lingers in between. Underneath chef Takashi Ono’s strict demeanour toward his apprentices lies a gentle affection.

Facilities & Services

  • Air conditioning
  • American Express credit card
  • Counter dining
  • Credit card / Debit card accepted
  • Diners Club credit card
  • JCB
  • Mastercard credit card
  • Visa credit card

+81 3-5413-6626

Higashiazabu Amamoto

  • 1-7-9 Higashiazabu, Minato-ku, Tokyo, 106-0044, Japan
  • ¥¥¥¥ · Sushi

MICHELIN Guide’s Point Of View

The turning point in Masamichi Amamoto’s life was meeting his mentor. His aim is to take Edomae sushi to its next stage. In adding touches to make the fish tastier, he is also expressing his individuality. Also distinctive are the prawn, sticking out from the ledge they are served on, and the salty chu-toro. He carries on the spirit of his mentor who said, “Masamichi, have courage”.

Facilities & Services

  • Air conditioning
  • American Express credit card
  • Counter dining
  • Credit card / Debit card accepted
  • Diners Club credit card
  • JCB
  • Mastercard credit card
  • Visa credit card

http://higashiazabuamamoto.com/en/

Nihombashikakigaracho Sugita

  • B1F, 1-33-6 Nihombashikakigaracho, Chuo-ku, Tokyo, 103-0014, Japan
  • ¥¥¥¥ · Sushi

MICHELIN Guide’s Point Of View

Takaaki Sugita sets great store by cooking according to the classic ways. The generously large toppings of the nigiri are placed on vinegared rice that has a refreshingly sour taste. The gizzard shad, a typical ingredient of Edomae sushi, tastes like the fish itself was born to be made into sushi. His sincerity and politeness are also reasons for the popularity of this restaurant. First-time customers get to use a private room.

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
  • Visa credit card

+81 3-3669-3855

Kobikicho Tomoki

  • 4-12-2 Ginza, Chuo-ku, Tokyo, 104-0061, Japan
  • ¥¥¥¥ · Sushi

MICHELIN Guide’s Point Of View

While respecting Edomae traditions, Tomoki Kobayashi adds his own touches. Between elaborate snacks, he serves three of the recommended nigiri of the day. The idea of serving sushi when the customer is hungry displays an understanding of kaiseki cuisine, where sushi is served to tide customers over between courses. The red uni with vegetables pickled in sake lees is a speciality. We recommend the ‘Tomoki-style’ omakase which is tailored to the customer’s preferences.

Facilities & Services

  • Air conditioning
  • American Express credit card
  • Counter dining
  • Credit card / Debit card accepted
  • Diners Club credit card
  • JCB
  • Mastercard credit card
  • Visa credit card

+81 3-5550-3401

http://www.sushi-tomoki.jp/

Sushi Kanesaka

  • B1F, 8-10-3 Ginza, Chuo-ku, Tokyo, 104-0061, Japan
  • ¥¥¥¥ · Sushi

MICHELIN Guide’s Point Of View

Owner-chef Shinji Kanesaka is devoted to sushi. He charms his customers as he trains his small army of apprentices. Through the sushi he shapes, Kanesaka conveys his thoughts and understanding of the sea, the fish market, and the work of the artisan. The key to great sushi, he says, is the three-way interplay between topping, vinegared rice, and wasabi. Fixing a keen eye on the condition of the seafood, Kanesaka deftly executes his techniques, harmonising the vinegared rice with each topping.

Facilities & Services

  • Air conditioning
  • American Express credit card
  • Counter dining
  • Credit card / Debit card accepted
  • Diners Club credit card
  • JCB
  • Mastercard credit card
  • Visa credit card

+81 3-5568-4411

https://www.sushi-kanesaka.com/

Sawada

  • 3F, 5-9-19 Ginza, Chuo-ku, Tokyo, 104-0061, Japan
  • ¥¥¥¥ · Sushi

MICHELIN Guide’s Point Of View

When the bell rings in Ginza, the performance begins in this spot-on Azuma-dori. Koji Sawada fell in love with the world of sushi and how a reputation is built from behind a counter. He even did a stint of truck driving to raise the money to start the restaurant. He uses mainstream Edomae technique and focuses on nigiri. His wife’s support behind the scenes is the moon to his blazing sun. His dedication comes through, too, in the tea perfectly brewed in a pot.

Facilities & Services

  • Air conditioning
  • American Express credit card
  • Counter dining
  • Credit card / Debit card accepted
  • Diners Club credit card
  • JCB
  • Mastercard credit card
  • Visa credit card

+81 3-3571-4711

Harutaka

  • 6F, 8-3-1 Ginza, Chuo-ku, Tokyo, 104-0061, Japan
  • ¥¥¥¥ · Sushi

MICHELIN Guide’s Point Of View

Harutaka Takahashi honed his skills at Sukiyabashi Jiro where he learned to make authentic sushi. The quality of the toppings is excellent, and it’s more than evident why he enjoys the trust of connoisseurs and those in the business. The rice is cooked firm in a broad-brimmed pot several times to give it just the right chewiness. Enjoy sushi of varying levels of sweetness and sourness and different temperatures, in keeping with the traditions.

Facilities & Services

  • Air conditioning
  • Counter dining

+81 3-3573-1144

[MICHELIN GUIDE JAPAN] Tokyo 2 Stars MICHELIN Spanish Cuisine (1)

スリオラ/ZURRIOLA

4F, Kojun Bldg, 6-8-7 Ginza, Chuo-ku, Tokyo, 104-0061

MICHELIN Guide’s Point Of View

Owner-chef Seiichi Honda’s sublime traditional Spanish dishes have gone through his own filter. Lightly smoked over grapevines, the caviar is prepared with a Spanish technique using charcoal and firewood. The foie gras and sherry appetiser is a masterpiece born of a food culture that prizes emulsified sauces. His techniques have evolved by his applying his own ideas to his experience in Spain.

Facilities & Services

  • Air conditioning
  • American Express credit card
  • Counter dining
  • Credit card / Debit card accepted
  • Diners Club credit card
  • JCB
  • Mastercard credit card
  • Particularly interesting wine list
  • Visa credit card

+81 3-3289-5331

http://zurriola.jp/

[MICHELIN GUIDE JAPAN] Tokyo 2 Stars MICHELIN Shojin Cuisine (1)

Daigo

  • 2F, Forest Tower, 2-3-1 Atago, Minato-ku, Tokyo, 105-0002, Japan
  • ¥¥¥ · Shojin

MICHELIN Guide’s Point Of View

Fourth-generation owner-chef Yusuke Nomura serves shojin ryori, not for religious reasons, but because he wants people to enjoy it and his hospitality. Here not being a Buddhist temple, katsuo-bushi is used to season the dashi. Incorporating Western vegetables and serving vegan dishes is a testament to his training in French cuisine before he took over the family business. While traditional cuisine forms the mainstay, he has a keen eye for the contemporary.

Facilities & Services

  • Air conditioning
  • American Express credit card
  • Car park
  • Credit card / Debit card accepted
  • Diners Club credit card
  • JCB
  • Mastercard credit card
  • Restaurant offering vegetarian menus
  • Shoes must be removed
  • Visa credit card

+81 3-3431-0811

http://www.atago-daigo.jp/

[MICHELIN GUIDE JAPAN] Tokyo 2 Stars MICHELIN Japanses Cuisine (12)

Seisoka

  • 4-2-34 Minamiazabu, Minato-ku, Tokyo, 106-0047, Japan
  • ¥¥¥¥ · Japanese

MICHELIN Guide’s Point Of View

The name of the restaurant means ‘space surrounded by green plants’, and indeed Seisoka exudes a serene atmosphere, surrounded by the trees and shrubs of the Tengenji temple precincts. The name was inspired by a calligraphed tablet by Rosanjin Kitaoji (1883–1959) that adorns the wall. The cuisine is redolent with the spirit of chakaiseki (tea ceremony cuisine), while always evolving; for example, in summer tomato surinagashi appears in cocktails

Facilities & Services

  • Air conditioning
  • Counter dining
  • Credit card / Debit card accepted
  • Diners Club credit card
  • Restaurant offering vegetarian menus

+81 3-3473-3103

https://seisoka.com/

Seizan

  • B1F, 2-17-29 Mita, Minato-ku, Tokyo, 108-0073, Japan
  • ¥¥¥¥ · Japanese

MICHELIN Guide’s Point Of View

One dish after another is filled to the brim with creative impulses. Cold udon with clams and caviar, for example, or croquettes stuffed with snow crab. The unpredictability of familiar home cooking incorporating luxury ingredients makes every dish fun. Haruhiko Yamamoto’s desire to delight his customers shows in his cuisine as his focus is on joining elements in ways that become more than the sum of the parts. His apprentices share the same spirit as they create their dishes together.

Facilities & Services

  • Air conditioning
  • American Express credit card
  • Counter dining
  • Credit card / Debit card accepted
  • Diners Club credit card
  • JCB
  • Mastercard credit card
  • Visa credit card

+81 3-3451-8320

https://seizan-mita.com/

Jingumae Higuchi

  • 2-19-12 Jingumae, Shibuya-ku, Tokyo, 150-0001, Japan
  • ¥¥¥¥ · Japanese

MICHELIN Guide’s Point Of View

The owner-chef puts his own spin on dishes etched in the history of Japanese cuisine. Classics can be found hidden in the menu. The hamo and onion nimono soup was inspired by nabe ryori. He got the idea for the raw pepper garnish from the pepper used on celebratory soup dishes. Hiryozu go into a bowl of white miso soup made with shrimp dashi, which is served with a dish of sliced and boiled whole lobster. His strength is his focus on bringing out inherent flavours.

Facilities & Services

  • Air conditioning
  • American Express credit card
  • Counter dining
  • Credit card / Debit card accepted
  • Diners Club credit card
  • JCB
  • Mastercard credit card
  • Visa credit card

+81 3-3402-7038

Myojaku

  • B1F, 3-2-34 Nishiazabu, Minato-ku, Tokyo, 106-0031, Japan
  • ¥¥¥¥ · Japanese

MICHELIN Guide’s Point Of View

The name contains the character for sabi, the aesthetic of elegant simplicity. In a sukiya-style space, the subtle interplay of shadow suggests the feeling of daybreak. As for the cuisine, the effects Hidetoshi Nakamura aims for are “harmonious, simple and pure”. Rather than lean on kombu and dried-bonito flakes, Nakamura expresses the ingredients themselves, along with one of Japan’s treasures: water. ‘Mizuni’, vegetables boiled in nothing but water and salt, epitomises this approach.

Facilities & Services

  • Air conditioning
  • American Express credit card
  • Counter dining
  • Credit card / Debit card accepted
  • Diners Club credit card
  • JCB
  • Mastercard credit card
  • Particularly interesting wine list
  • Visa credit card
+81 50-3101-3945
http://myoujyaku.com/

Den

  • 2-3-18 Jingumae, Shibuya-ku, Tokyo, 150-0001, Japan
  • ¥¥¥ · Japanese

MICHELIN Guide’s Point Of View

in hand, Zaiyu Hasegawa is spreading Japanese cuisine to the world. Generally eschewing the use of kombu, he is skilled in generating flavours through combinations of ingredients and the umami of the meat. The “Dentucky” chicken wings stuffed with steamed mochi rice are like a snack between mains. The Den team and customers come together as one to create a fun atmosphere.

Gastronomy & Sustainability

MICHELIN Green Star

“Thanks to the support of producers, the vegetables we use are grown without pesticides or chemical fertilisers. Our speciality salad expresses our connection to farmers and is a fun way for diners to see what came out of the garden. We source fish without specifying the kind so as to reduce the burden on fishing grounds.”

— Zaiyu HASEGAWA

Facilities & Services

  • Air conditioning
  • American Express credit card
  • Credit card / Debit card accepted
  • Diners Club credit card
  • JCB
  • Mastercard credit card
  • Notable sake list
  • Visa credit card

+81 3-6455-5433

https://www.jimbochoden.com/

Kutan

  • 2-5-5 Shintomi, Chuo-ku, Tokyo, 104-0041, Japan
  • ¥¥¥¥ · Japanese

MICHELIN Guide’s Point Of View

Kotaro Nakashima develops new ideas based on study of the past and on time spent overseas. Here you’ll find a fusion of traditional and modern elements, including a hinoki counter and Western paintings on white walls. Care is taken with the fragrance and temperature of the food. White asparagus wrapped in pork, and bigfin reef squid is dressed with egg yolk and soy sauce and garnished with caviar. Nakashima strives to create Japanese cuisine that’s ahead of the times.

Facilities & Services

  • Air conditioning
  • American Express credit card
  • Counter dining
  • Credit card / Debit card accepted
  • Diners Club credit card
  • JCB
  • Mastercard credit card
  • Visa credit card

+81 3-5543-0335

Akasaka Kikunoi

  • 6-13-8 Akasaka, Minato-ku, Tokyo, 107-0052, Japan
  • ¥¥¥ · Japanese

MICHELIN Guide’s Point Of View

Experience the tradition and innovation of Kyoto’s venerable Kikunoi ryotei, but in Tokyo. A watered cobblestone path along with sukiya-style furnishings make for a Kyoto-esque atmosphere. The restaurant serves beautiful, refined Kyoto-style kaiseki. Yoshihiro Murata values the beloved old ceremonial events that make up the Japanese year, as well as the changes brought by the seasons, and incorporates them into the menu.

Facilities & Services

  • Air conditioning
  • American Express credit card
  • Counter dining
  • Credit card / Debit card accepted
  • Diners Club credit card
  • JCB
  • Mastercard credit card
  • Visa credit card

+81 3-3568-6055

https://kikunoi.jp/kikunoiweb/Top/index

Ginza Fukuju

  • 5F, 8-8-19 Ginza, Chuo-ku, Tokyo, 104-0061, Japan
  • ¥¥¥¥ · Japanese

MICHELIN Guide’s Point Of View

Katsuhiro Onodera is very well versed in traditional Japanese culture, including the Shijo school of knife ceremony and the Omotesenke Fuhaku school of tea ceremony. He may have his feet in tradition, but he’s unfettered by form. The menu is one you’ll remember, harbouring a sense of classic Japanese cuisine while cleverly incorporating Western flavours like truffle and caviar. The Mineoka tofu speciality made from kudzu and milk is based on Edo period literature.

Facilities & Services

  • Air conditioning
  • American Express credit card
  • Counter dining
  • Credit card / Debit card accepted
  • Diners Club credit card
  • JCB
  • Mastercard credit card
  • Visa credit card

+81 3-3571-8596

Ginza Shinohara

  • B1F, 2-8-17 Ginza, Chuo-ku, Tokyo, 104-0061, Japan
  • ¥¥¥¥ · Japanese

MICHELIN Guide’s Point Of View

Takemasa Shinohara’s hassun recollects the Shiga countryside where he played as a child. The nabe dishes he serves are those his father would make for the family. There’s a warmheartedness to the cuisine, sensed in every dish. The Koka rice cooked in an earthenware pot is also an expression of love for his roots. Incorporating traditional events and the five annual Imperial Court ceremonies into the menu, he conveys the culture and customs of Japan.

Facilities & Services

  • Air conditioning
  • American Express credit card
  • Counter dining
  • Credit card / Debit card accepted
  • Diners Club credit card
  • JCB
  • Mastercard credit card
  • Visa credit card

+81 3-6263-0345

Ginza Kojyu

  • 4F, 5-4-8 Ginza, Chuo-ku, Tokyo, 104-0061, Japan
  • ¥¥¥¥ · Japanese

MICHELIN Guide’s Point Of View

Toru Okuda fills serving dishes made by modern artists with ingredients that sprout to life season by season. Polished culinary techniques and ingredients from all over Japan resonate together; the chargrilled dishes are highlights. Young ayu in early summer are grilled slowly to seal in the flavour. The menu bursts with the vitality of the ingredients and dishes appeal with their dynamism and delicacy. This is Japanese cuisine prepared with passion.

Facilities & Services

  • Air conditioning
  • American Express credit card
  • Counter dining
  • Credit card / Debit card accepted
  • Diners Club credit card
  • JCB
  • Mastercard credit card
  • Particularly interesting wine list
  • Visa credit card

+81 3-6215-9544

http://www.kojyu.jp/

Kaiseki Komuro

  • 35-4 Wakamiyacho, Shinjuku-ku, Tokyo, 162-0827, Japan
  • ¥¥¥¥ · Japanese

MICHELIN Guide’s Point Of View

The extravagant cuisine of Mitsuhiro Komuro makes the heart sing with joy. In spring, Tsukahara bamboo shoots are a long-awaited treat. Pepper flowers spice up beef nabe. Takikomi-gohan of icefish and young pepper leaves is another pleasure. With the end of the rainy season, summer brings Akashi hamo pike conger eel, with the sound of the small bones being cut creating a cooling sensation. The extensive hamo menu includes seared hamo tsukuri, peony-shaped hamo in soup and hamo sushi.

Facilities & Services

  • Air conditioning
  • American Express credit card
  • Counter dining
  • Credit card / Debit card accepted
  • Diners Club credit card
  • JCB
  • Mastercard credit card
  • Visa credit card

+81 3-3235-3332

http://kaiseki-komuro.jp

Kioicho Fukudaya

  • 1-13 Kioicho, Chiyoda-ku, Tokyo, 102-0094, Japan
  • ¥¥¥¥ · Japanese

MICHELIN Guide’s Point Of View

This ryotei is associated with Kitaoji Rosanjin. Seal engravings, calligraphy and pots decorate it, hinting at the deep friendship between the founder and Rosanjin; many of the serving dishes were also made by Rosanjin. Chef Shunichi Matsushita prepares the choice ingredients and plates the food as if clothing the dishes. It’s an embodiment of Rosanjin’s statement that “Cooking is not something to taste with just your tongue, but to enjoy the harmony between beauty and flavour”.

Facilities & Services

  • Air conditioning
  • American Express credit card
  • Credit card / Debit card accepted
  • Diners Club credit card
  • JCB
  • Mastercard credit card
  • Shoes must be removed
  • Visa credit card

+81 3-3261-8577

https://www.kioicho-fukudaya.jp/