Musashino Daly CRAFT MILK STAND

A "hidden gem" dining spot in Kagurazaka for adults. You can enjoy your meal leisurely under indirect lighting, and inside, there is a hidden door leading to a fully private room for up to eight people, perfect for dates or business meetings with important people. The cuisine includes A5 rank beef, freshly delivered fish, and European mix dishes made with morning-harvested vegetables, with the signature squid ink paella being exceptional. There is also a wide selection of wines and whiskies.

Shigeyuki Sato, a master with an unusual background of teaching Japanese cuisine abroad. The dishes are very royal roads, and traditional Kyoto cuisine that does not spare any effort, such as winter melon shrimp soboro, which is made from baked shrimp and boiled winter melon, and steamed kapura with silver bean flavor. Serve. The duck loin, which is finished in pink with exquisite fire, is exquisite.

A hidden restaurant where you can casually enjoy authentic French cuisine. The owner-chef, Akio Nishioka, who hails from France, personally handles everything from bread to desserts in this homey restaurant. Using naturally farmed vegetables from Yamanashi and seasonal ingredients, the meticulously prepared dishes have garnered many long-time fans and are loved by local residents. Families with children and solo diners are welcome. Private parties can also be easily arranged. During his seven years of training in France, the master told him, "Be an artisan, not an artist." The restaurant features an impressive exterior with a vibrant blue reminiscent of the Mediterranean.