20 restaurantes por Recomendación en Cerca de Estación de Hamachou

The manager is a very nice guy. When you order, he cuts the meat with a slicer, and the presentation is so beautiful and exciting!

A Japanese feast 🥩 every December, Nissan. Sukiyaki in my family is the Nissan way. I always request red meat. The meat is melt-in-your-mouth. The warishita is not too sweet and not too spicy. I really love it. I could eat it forever. They serve it beautifully ✨All the rooms are private so you can talk and eat without hesitation. It's so relaxing, like being at home. The attention to detail is top notch. They are so considerate that they scratch your itch before you even know you have one. Congratulations on winning another Michelin award this year😊I will go back #tokyogourmet

The first floor had standing drinking, the second floor had table and counter seats, and the third floor had a sunken kotatsu terrace seating. The food was delicious, and the staff provided a hospitality-filled response!

Asakusabashi

【Tokio Suiten Gūmae】 Recientemente, el programa de Sasaki Nozomi "El mejor restaurante de la vida" lo presentó, y su nombre sigue resonando. Esta vez, visité después de 3 meses, antes de la temporada de lluvias. ★Tokio, distrito central, Nihonbashi Kakigara-cho 1-33-6, B1F, Byūhaitsu Nihonbashi ★50,000〜70,000 yenes/persona Aperitivos ◇Junsai y yamaimo ◇Calamar, lenguado ◇Flan de anguila Con mucho sabor y profundidad, muy bueno. ◇Vieira frita Normalmente, es un placer recibir un plato adicional como regular. ◇Calamar de fuego, hígado de anguila, ave de nueva política Como siempre, el mejor conjunto de aperitivos. ◇Pez espada Suave, sentí que la sal estaba un poco más ligera que de costumbre. ◇Adicional: huevas de arenque en miso ◇Sopa de miso ◇Huevo Sushi ◇Calamar Textura adecuada, me hace esperar con ansias el sushi de esta noche. ◇Pargo ◇Jurel rayado ◇Atún, costilla de sangre Esta vez el atún estaba delicioso. Se comentó que el chef Sugita no sirve atún de manera continua, y ciertamente es así. ◇Sakura Hermoso, una frescura que reinicia la boca. ◇Atún, medio graso ◇Jurel Sin olor, tan delicioso que dudé en pedir más. Cuanto más masticas, más sabor se desborda, es irresistible. ◇Dorado blanco Sabor estable y delicioso. ◇Almeja roja ◇Camarón ◇Erizo ◇Adicional: rollo de atún picado ◇Anguila Ahora, el pequeño pez es un poco delicado, y hay clientes decepcionados. Esta noche, pude hablar mucho con el humorístico chef Sugita y los clientes habituales, y eso ya me dio energía. Jaja. La combinación con el sake seco también fue excelente y muy delicioso. ¡Gracias por la felicidad en la boca, fue un festín!

Lunch is only nigiri, but as mentioned above, the crisp rice is fresh and the volume is very satisfying ( ˘ω˘ ). All of the neta are also of a high level: ❗️ Especially great were the shellfish: ❗️ Holy cow, red clams, bird clams, green willows, boiled clams, and the additional kobashira I ordered! They were all fragrant, fresh, and really delicious. And the sake ((((; ))))))) I drink a lot of sake, but all of the ones served here were a very rare lineup that I've never seen before. But the rare sake was a bit expensive for me. 。。。。 (I'm not sure if it's a good idea or not... Inside the building tucked away in the back alley of Kakigaracho, there is a great space where you can enjoy delicious sushi with crispy rice in a quaint retro-modern atmosphere. I would like to try better sake next time. I will visit again with more money! (Translated by.

The prawns and potatoes were particularly tasty. The rest of the food was tasty, but average and not outstandingly impressive. The variety on top of the white rice was fun and nice. The beef shigure was a little too sweet. I also enjoyed the kinako (soybean flour) on the warabi mochi.

Famous hamburger shop in Ningyocho. Lines were formed even before it opened at 11:00 on Sunday. ...

I have always wanted to visit Iwase, a kappo restaurant in Ningyocho, a Michelin Bib Gourmand restaurant. I was guided to a restaurant frequented by a nice gentleman. The food, the atmosphere, and the costumers are all excellent. I was excited from the first sight of the restaurant on the street. The restaurant was packed with a group of refined gentlemen enjoying drinks and food with their close friends. The menu offers a variety of delicacies, from beautifully prepared sashimi to delicacies that will capture the hearts of any sake drinker. I was recommended the monkfish intestines with homemade ponzu jelly, and I was absolutely delighted by its deliciously crispy texture. For tofu, we ordered both the thickly fried tofu recommended by the gentleman and the tofu. The tofu was soft and fluffy! So soft and fluffy. Another recommendation! The taro croquette was a perfect harmony of crispy batter, nettlesome texture, and well-seasoned ground beef. The mackerel sushi to finish off the meal. I like the way it finishes! The meat is thick and beautiful to look at. The service is dignified and warm. The bill may have been lower because the person who guided us to the restaurant had a bottle of sake, but it was less than ￥6,000 for one of us, as we had no idea how many drinks we had because of the delicious food. We were very satisfied. I left with a reservation for the next time. I am very grateful to have been guided to this wonderful restaurant. It was also a pleasure to have Fumi-san, who lives nearby, join us for the evening.