Meilleurs restaurants saisonniers à Nishishinbashi

料理、ワイン、サービス、雰囲気、値段どれも当にちょうど良い感じで、とっても満足度が高かったです。 他の席のお客さんもお店のことを好きな人たちばかりという感じで素晴らしかったです。

Under the radar, top notch shabu shabu dining experience. Secret spot on 4th floor of a building on a quiet street in Ginza. Enjoyed delicious Hokkaido scallop in a butter broth; shrimp/egg/scallion soup, fresh greens,mushrooms,unique sesame sauce, sake ice cream and so much more. This chef is an artist—creating an elegant, thoughtfullly sourced, shabu shabu experience. The space (and restroom) are immaculate. We enjoyed a private, relaxing dining experience.Tableware was eclectic and elegant.

We visited Sougo on our first night in Tokyo. We had heard it was excellent, and it truly surpassed all our expectations. The ambience, the quality and favor profile of the food, the drinks, the attention to every small detail, the service, the extremely welcoming staff and chef: everything was perfection. The value for money for the quality you get is amazing! We will definitely be back. I would highly recommend dining there while in Tokyo!

La experiencia fue muy buena, la comida deliciosa así como la atención del chef. Tomar en cuanta que cobran el 10% de servicio.

My partner and I were the only customers dining that evening. I speak Japanese and chose to play interpreter for my partner, but the staff seemed quite willing to accommodate us in English. I'm not certain of the exact title of our server (maitre d'?), but he was incredibly friendly and well versed in all things food and drink! The meal itself was delightful, of course. Some highlights included the presentation of the first course (the best hamo I've had all summer: just a little bit warm and soft, and beautifully arranged atop a dewy lotus leaf); the perfect sashimi course (uni with fresh wasabi, tender sumi-ika, and a sensational smoky katsuo (bonito) that had none of the metallic fishy flavor I usually associate with bonito); the hairy crab with a creamy abalone gratin of sorts, served inside a lemon; not to mention the desserts! (a nutty zunda warabi mochi, peach pannacotta with peach jelly and fresh peach slices, and a quenelle of milk tea ice cream). But what really made the night special was the service. (Having the restaurant to ourselves might have helped.) My partner and I were having a little chat about what "umami" actually tastes like, and the entire restaurant staff was able to explain to us, off the top of their heads, the types of amino acids comprising different types of umami flavor -- in seaweed/kelp, tomato, tea, meat, seafood, etc. . They even printed out a chart for us! Even better than "impeccable service" is being made to feel like a welcome guest by those who genuinely know and love food.