TOKYO THE 50 BEST RESTAURANTS 2018 for Adults
Culmination place of chef, Watanabe
Asakusa, Japanese French Fusion Cuisine
Yuichiro Watanabe, after having worked for 11 years as the executive chef at “Joël Robchon”, a Michelin’s three star holder, newly opened Japanese French fusion cuisine in Asakusa.
And it took only four short months for him to receive one star rating. A plate with three star and Watanabe’s family emblem symbolizing victory is placed on the table. Homage to the Star and his strong desire for victory. The dishes and ingredients in the course menu convey certain stories. Lightly heated Monaka, or a Japanese wafer cake with red bean jam from Komagata’s “Tanekame” is mixed with cream cheese and ceps. Kaminariokoshi or Japanese caramel rice cake from “Taishindo” in Okachimachi is baked with butter originally from hometown of his mentor, Mr. Robchon. Like Hosokawa’s soba noodle prepared early in the morning, many collaboration with local eateries and shops are practiced.
Back seats on the third floor are for special guests, and command the view of the Sumida River and Sky Tree. There are also terrace seats on the 2nd floor. Open for customers before and after dinner. Enjoy Japanese French fusion at its best. Dinner course is priced ¥18,519.