杜若

杜若

Japon, 〒158-0083 Tōkyō-to, Setagaya-ku, Okusawa, 5 Chome−20−11 自由が丘 TSビル 1F

http://kakitsubata.jp/
+815052633031
Enregistré par
15
utilisateurs
Principaux #tags

#Restaurant

#À essayer

#Asiatico | cucina tradizionale giapponese

#Asiatique

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TOKYO THE 50 BEST RESTAURANTS 2018 for Adults

TOKYO THE 50 BEST RESTAURANTS 2018 for Adults

Hassun: vigorously arranged to Taste seasons explicitly A traditional Japanese course dish “Kaiseki cuisine” is along the quite alley of Jiyugaoka. Hassun:Dishes are vigorously arranged on a large plate. Driftwood is put to portray a cherry tree in spring and yellow leaves scattered on the dining table deliver the flavor of the season. Hassun, explicitly season sensitive decoration never goes without customers’ applause. The course menu consisting of 8 different dishes starts from affordable ¥5,000. Mr. Ogasawara, the chef-owner, makes soup stocks from such quality ingredients as sea-weed and dried bonito which he sources from the best local suppliers in Japan. He only cooks natural fish, not farmed one. The language of flowers for the restaurant’s name “Kakitsubata”, water iris, is “Happiness comes”.

東京 大人のための 極上レストラン50選 2018年版

東京 大人のための 極上レストラン50選 2018年版

ダイナミックに盛り付けられた 季節を表現した八寸が圧巻。  自由が丘の落ち着いた路地に佇む会席料理店。名物は8,000円〜のコースに含まれる、大きな器にダイナミックに盛り付けられた八寸。春には流木を桜の木に見立てた演出、秋には紅葉の葉を散りばめるなど、季節感を華やかに表現した八寸はアート作品のようだ。運ばれてくると必ず歓声が上がるだろう。コースは8品5,000円〜用意があり、お値打ちに味わうことができるのも魅力だ。  腕を振るうのは店主の小笠原氏。日本全国から選りすぐった昆布やカツオで出汁を取り、魚は主に天然物を使用するのがこだわりだ。店名の「杜若」の花言葉は「幸福が訪れる」。料理でゲストを幸せにしたいという料理人の心意気が感じられる店だ。

Ce qu'en disent les utilisateurs

Hassun: vigorously arranged to Taste seasons explicitly A traditional Japanese course dish “Kaiseki cuisine” is along the quite alley of Jiyugaoka. Hassun:Dishes are vigorously arranged on a large plate. Driftwood is put to portray a cherry tree in spring and yellow leaves scattered on the dining table deliver the flavor of the season. Hassun, explicitly season sensitive decoration never goes without customers’ applause. The course menu consisting of 8 different dishes starts from affordable ¥5,000. Mr. Ogasawara, the chef-owner, makes soup stocks from such quality ingredients as sea-weed and dried bonito which he sources from the best local suppliers in Japan. He only cooks natural fish, not farmed one. The language of flowers for the restaurant’s name “Kakitsubata”, water iris, is “Happiness comes”.

@ariannafiorellino

Hassun: vigorously arranged to Taste seasons explicitly A traditional Japanese course dish “Kaiseki cuisine” is along the quite alley of Jiyugaoka. Hassun:Dishes are vigorously arranged on a large plate. Driftwood is put to portray a cherry tree in spring and yellow leaves scattered on the dining table deliver the flavor of the season. Hassun, explicitly season sensitive decoration never goes without customers’ applause. The course menu consisting of 8 different dishes starts from affordable ¥5,000. Mr. Ogasawara, the chef-owner, makes soup stocks from such quality ingredients as sea-weed and dried bonito which he sources from the best local suppliers in Japan. He only cooks natural fish, not farmed one. The language of flowers for the restaurant’s name “Kakitsubata”, water iris, is “Happiness comes”.

@bhemery12

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