パッソ・ア・パッソ - Restaurant - 東京都　江東区 (2024)

14.5 / 20

Japanese

ふく庵

東京都　江東区, Tokyo

A three-minute walk from Monzennakacho Station. At the entrance of the restaurant, there is a sign that reads, "Mikawa Koreyama-i: Tetsuya Saotome's favorite disciple. Expectations are raised, and they are not disappointed, as the tempura is surprisingly delicious. The prawn tempura has a golden brown outer crust that is crunchy, while the center is rare and sweet. The head is slow-fried and fragrant, just like the master's, and the tempura is superb, making the most of each flavor. The restaurant has both counter and table seating. A selection of junmai sake, which is said to enhance the flavor of tempura, is served cold in summer and heated in winter. The ¥4,000 evening course includes 15 dishes, from appetizers to kabashira kakiage tencha, at a price that is hard to believe for a restaurant serving this level of tempura. As owner Nakajima says, "The cheapest restaurant is the one that succeeds. The owner, Mr. Nakajima, is right.

14.5 / 20

エマン

東京都　江東区, Tokyo

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13 / 20

Traditional Japanese

源氏香

東京都, Tokyo

The Japanese garden, pond, and tea ceremony room make you forget that you are on the fifth floor of a hotel. You can enjoy orthodox Japanese cuisine using quality ingredients procured mainly from the Tsukiji market and plenty of seasonal ingredients. The restaurant also has a sommelier who can bring you a restaurant wine list other than the listed wines upon request. Sake is reasonably priced and good quality. The restaurant has earned a reputation as one of the leading hotel dining establishments in downtown Tokyo.

15 / 20

Japanese

味ひろ

東京都　中央区, Tokyo

Ajihiro is located in Shintomi-machi, far from Ginza, at the end of an alley where residences and offices are interspersed. The curtain of "Ajihiro," which was named after a character of "Aji" by Kenichiro Nishi of "Kyo-Aji" fame, stands out in the distance. The modest appearance of the restaurant is like that of its owner, Mr. Tomohiro Gunji himself. However, the dishes are bold and assertive in their flavors. Tetsubiki nasu is grilled eggplant dengaku wrapped in puffer fish skin and topped with fresh sea urchin from Hokkaido. Koko, dried sea cucumber ovaries. The sea bream konbu-shime with salted sea cucumber entrails and sea squirt intestines is a perfect accompaniment to the sake. Sake, of course. No need for wine or champagne. Mr. Gunji takes directly to heart his mentor's teaching of "don't make anything strange" as Japanese cuisine. In the back, you can see his father, a former businessman, washing dishes. A clever apprentice from Kyo Aji serves sake and explains the dishes. In this way, the taste and spirit of "Kyo-aji" will be passed on. I have never known a chef who stands in the kitchen with a smile on his face as much as Mr. Gunji. The poet Shinmin Sakamura said, "If you think, flowers will bloom. If you smile at the ingredients, the flower of deliciousness will surely bloom.

16 / 20

Tempura

日本橋蕎ノ字

東京都　中央区, Tokyo

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16.5 / 20

French

アサヒナ ガストロノーム

東京都　中央区, Tokyo

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15.5 / 20

Japanese

川田

東京都　中央区, Tokyo

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16 / 20

Japanese

玄冶店 濱田家

東京都, Tokyo

It is one of the representative high-class ryotei restaurants in Edo (Tokyo) that has maintained its traditions for over 100 years and welcomes you with extraordinary hospitality. The building, which was rebuilt shortly after World War II, is in the sukiya-style, which is rare in Tokyo. The professionalism of the proprietress and even the waitresses in charge of the rooms is evident. The menu, which is changed twice a month, is full of profound dishes backed by a high level of skill. The Edo cuisine, which is distinctly different from Kyoto cuisine, will not betray your expectations. The dishes prepared just for that day's guests are full of a sense of the season, and you can feel the pride of Japanese cuisine. Many of the restaurant's fine tableware from previous generations are still "in service" and add color to the dishes. The restaurant also offers a wide selection of original sake that goes well with the dishes, as well as high-level wines. The restaurant also elaborately decorates the tokonoma (alcove), creating a space with a condensed sense of the seasons. It is a restaurant that gives you a sense of the spirit of a long-established restaurant.

15 / 20

Italian French

シック プテートル

東京都　中央区, Tokyo

15 / 20

Sushi

鮨 はしもと

東京都, Tokyo

Today, young sushi chefs in their thirties are making a remarkable comeback. Mr. Hiroyuki Hashimoto is one such representative. After 12 years of training under Takaaki Sugita at Miyako Sushi in Nihonbashi Tachibanacho, he became independent in December 2014 and opened a small restaurant in Shintomicho with a counter seating eight, which quickly became a hard-to-book restaurant. The secret of the restaurant's popularity becomes clear when you sit in a comfortable armchair and enjoy the snacks while watching the owner with a gentle smile on his face. Everyone at the restaurant is adhering to the somewhat earnest motto that he set forth when he opened the restaurant: "Pay attention to the ingredients, work with care, and provide pleasant customer service. The monkfish liver, which has a sweetness that is very refined, is a great treat for the palate. The sushi rice is hard, and the red vinegar and red miso paste are served with a sweet and sour sauce. The sushi rice is hard and a blend of red vinegar and rice vinegar, with a strong vinegar content. Time passes as I let the gentle flow of the nigiri take my breath away, and as I sip the shijimi clam soup, I think to myself, "If only there was a place like this in my neighborhood, I could have a place like this. How happy I would be if there was a restaurant like this in my neighborhood and I could just stroll in. Mr. Hashimoto, who does not overtly show his greatness, will soon become a true master.

16 / 20

Japanese

久丹

東京都　中央区, Tokyo

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14 / 20

French

プレニチュード

東京都　中央区, Tokyo

Mr. Imada, a native of Okayama, never forgot the taste of vegetables from the land where he grew up, even after his training in Lyon, France. Many of the vegetables, with their delightful, humble tastes, were delivered from Okayama. The presence of a hint of purple sweet potato used casually in the dessert, gently supporting the tartness of the apples that have just begun their season, seems to express his philosophy that restaurant cuisine should be a modest way to add color to the unique dining experience, and that he should put his heart into making that experience a fulfilling one. More than half of the wines are organic. Whether it is a dinner with friends after a long absence, a business lunch, or a family celebration, the vegetable-rich, non-greasy dishes will be appreciated by all ages. It is also the perfect place to enjoy a leisurely lunch alone.