Archives: Travel Post

“Yakiniku Aoyama Gaien”, nestled in a quiet place in Minami-Aoyama, is a restaurant for adults who can enjoy the charm of delicious fresh menus such as yukke, beef stabbing, and Japanese beef nigiri sushi. There are spacious seats in the chic interior, and private rooms where a small number of people can meet up to 18 people. It can be used in a variety of scenes, such as a private meal for only two people, such as a counter seat with a table seat with a terrace that can be enjoyed by a pair, and a dinner for "Hare no hi" and business entertainment.

A two-Michelin-star Edomae sushi restaurant in Gaienmae, and Edomae sushi, whose fresh seafood-based grips and tsumami are exceptional and delicious.

A small shop with a total of 30 seats, a Japanese restaurant where the shopkeeper provides all the services to all customers. They cook fresh fresh fish as requested, such as cooked, baked fish, or boiled. Among them, boiled is a proud dish that can be quickly finished one by one according to the customer's taste, such as sweet taste and light taste. There is also an original snack menu, with recommendations such as "Assorted Raw Vegetables", which is directly shipped from contract farmers, and "Ton-teki of Mirajo Miaki Pork", which is made from Ibaraki's stock pigs. Also deals with courses with all-you-can-drink. There are more than 30 kinds of Japanese sake and shochu nationwide arranged over the counter. There is one private room in the store.

A creative Japanese restaurant where sophisticated adults nestle in Minami-Aoyama, close to Gaien, gather. Created a new Japanese food based on the techniques of Japanese cuisine and incorporating the cooking methods of each country. The policy is to break the heart of the first dish, the appetizer, and offer dishes with a sense of excitement so that you can taste it at the most delicious time. In delicious Japanese food, the source of fresh ingredients and the highlight of the arm is where the original charm of the ingredients is brought out well. For this reason, the shopkeeper himself goes to Tsukiji, talks with the middleman, and buys the ingredients for his own eyes. I want to enjoy the dishes in a space of bright and clean Japanese wood grain.

A Japanese restaurant where you can feel the good old Hida Takayama style. The inside of the store, which was built using old trees from an old private house in Hida Takayama, is as if you were traveling to Hida Takayama. You can enjoy Hida beef, which the staff purchased directly to Hida Takayama, Gifu Prefecture, with broiled sushi and pork leaf miso-yaki. Hida's specialty rock fish bone sake is seasonal and limited in quantity. Pour hot water into the fragrant baked rock fish. Serve seasonal dishes from time to time.

A kaiseki restaurant with a fresh air, nestled next to the famous temple in Aoyama Gaien-mae, Umedo-in. It is a space built in tradition and modernity designed by the global architect Kengo Kuma, and offers the right food and warm hospitality. Led to the entrance of the green bamboo tree, there is a small diameter surrounded by black bamboo, a pingyuan garden, and a private room using paulownia wood, which makes you feel new while being aware of the design of the Japanese style. It is a unique special space. You can feel the beauty of making use of the tradition in a modern flow that leads to both the dishes served and the atmosphere of the store. It uses fresh seafood, which is shipped directly from fishing ports in various places, as well as natural wild vegetables, organic vegetables, and carefully selected wagyu beef for birth, and incorporates a new method based on the technique of waka, to taste the season in one dish. Sake, which complements items that are colored by seasonal ingredients selected by the head of the cuisine, also has a large selection of rare stocks such as "Shizuku" and "Nizemon" from Kuro-ryū Sake Brewery.

A specialty Oden shop that boasts a rich "chicken dashi" that is white and cloudy. It is a chicken with a lot of collagen in which the chicken and vegetables selected on its own are boiled, and the large bespoke pot in which the oden is stewed is a masterpiece. The sake to be drunk while surrounding the Kotokoto-stewed oden is exceptional. There is a full range of products, such as soft radish cut with the standard Oden chopsticks, soft-boiled egg oden made by Kashimin, and seasonal oden using seasonal ingredients.

As a successor to Kaga cuisine, he continues to make traditional and innovative dishes with the theme of "creation from tradition". Cooking materials are flown in daily from Kanazawa, Japan, ranging from fresh fish, to vegetables and buckwheat flour. Kaga cuisine that makes use of the characteristics of seasonal ingredients and finishes deeply. As for the vessel, in addition to the unique vessel of the local Ishikawa, such as the writer's Kutani ware, Oshima paint, Kanazawa lacquer ware, and Yamanaka paint, the vessel also used from around the world. There are also a variety of Hokuriku's nameakes, authentic shochu, and wine to go with the dishes. In addition to the luxury private rooms of full-scale sukiya where you can eat slowly, there are also casual counter seats.

A shop where you can enjoy teppanyaki and shabu-shabu, which combines the taste of "wa" with the taste of "yo" such as French. At the counter, a performance by the cook creates a pomp for the feast. The meat to be used is a chef-in-chief, who is a special choice. It is a gem where you can enjoy good flavor, strong umami and sweet taste raised by the nature of Ibaraki, using Tajima beef as a raw cow. In addition, the ingredients are fresh seafood such as abalone and car shrimp, and specialty vegetables are only first-class products collected from all over the country, including Misaki.

Located on the 4th floor of Garden Terrace in Midtown Tokyo, the eponymous club and restaurant of the world's most trusted music brand "Billboard". It delivers authentic Italian cuisine and live performances of top artists from Japan and abroad to urban adults who love fine everyday life and love music.