สถานี Ropponngiร้านอาหารแนะนำแถวนี้

ร้านมีการออกแบบที่กะทัดรัดเฉพาะเคาน์เตอร์ มีที่วางสัมภาระและไม้แขวนเสื้อจำนวนมากติดตั้งอยู่ ดังนั้นจึงไม่มีปัญหาถ้าสัมภาระเยอะ แต่ละคนสามารถใช้หม้อได้หนึ่งใบ ดังนั้นสามารถเพลิดเพลินกับสุกี้ยากี้ในแบบที่ตัวเองชอบได้ตามจังหวะของตัวเอง เนื้อชิ้นแรกสามารถขอให้มืออาชีพทำให้ได้ และทำออกมาอร่อยมาก นอกจากนี้ยังเป็นตัวชี้วัดระดับความร้อนสำหรับชิ้นที่สองและต่อๆ ไปด้วย ดีมาก! เนื้อ 100 กรัมมี 2 ชิ้น แต่ชิ้นหนึ่งใหญ่มากจึงรู้สึกอิ่ม มีซุปมิโสะและข้าวที่สามารถทานได้ไม่อั้น มีผักและเต้าหู้มากมาย ทำให้รู้สึกพอใจมาก!

บรรยากาศที่มีสไตล์และมีความหรูหราอย่างสบาย เชฟซอมเมอลิเยร์คุณทากุจิเป็นคนที่มีเสน่ห์เย้ายวนใจที่มีอารมณ์ขันและความเย็นสบาย เปรียบเสมือนเปลวไฟสีน้ำเงินที่ลุกโชน เขาจะทำอาหารที่คุณอยากทานที่สุดให้มีรสชาติอร่อยที่สุด ไวน์ที่เลือกจับคู่ก็ยอดเยี่ยมมาก แนะนำให้มอบหมายให้เขาทำอาหารและไวน์ทั้งหมดตามความรู้สึกที่อยากทานของคุณ เราได้ใช้เวลาที่มีความสุขมาก (※ไวน์ 11 ชนิดสำหรับ 2 คน นอกจากนี้ยังมีเบียร์และน้ำผสมอีกหลายแก้วที่สั่ง)

อร่อย พนักงานมีทัศนคติที่ดี

รสชาติดีมาก

A complete course meal filled with the personality of the owner and his passion for eel. I have always wanted to visit Tokito. I have always wanted to go to Tokito's. It is a restaurant where you can enjoy a novel dish called "French eel". I was so excited to see the restaurant, It has only been one year since they opened their restaurant in Azabujuban. It has been only one year since they opened their first restaurant in Azabujuban, but it is a popular restaurant with a lot of media and magazine exposure. On this day, we had the omakase course for dinner. The owner was very passionate the owner's passion for eel. the owner's passion for eel. Corn potage Hairy crab, scallops, and crispy fried eel. The caviar on top of the crab and scallops made the dish even more extravagant! The saltiness of the caviar made the sweetness of the corn even stronger. The saltiness of the caviar makes the sweetness of the corn even stronger. Very tasty. Sashimi On this day, we had yari squid, sea bass, kombu-shime sea bream, and sea urchin from Hokkaido, and sea urchin from Hokkaido. All of them had no smell at all and were and delicious. The sea urchin is soaked in salt water of the same density as seawater as soon as it arrives. the same concentration as seawater. The shelf life of the sea urchin is shortened, but they still want to serve the freshest sea urchin. but we still want to serve them fresh. The owner says, "I am very particular about each and every ingredient. He is very particular about each and every ingredient. I'm very interested in it. Eight dishes Unomaki, smoked eel, tomato pasta with eel, fried young fish, and vinegared eel, fried fry, and vinegared eel. There are many Italian style dishes, The batter of fried fry is made from pasta flour. The fry were soft and fluffy, and the moment you bite into them, you will be in agony. The elaborate small dishes make every meal enjoyable. Four kinds of Shiroyaki Shiroyaki, Umeshiso, Prosciutto, and Caviar Shiroyaki is sprinkled with salt, so you can enjoy it as it is. You can also add a squeeze of citrus fruit if you like. Add wasabi (Japanese horseradish), yuzu kosho (Japanese citrus), or salt to taste. Here, too, there is an Italian element. Prosciutto and eel are completely different things, right? I thought so, but it is not too salty and the flavor of the eel is not lost. and the flavor of the eel is not lost, so it is a very well-balanced combination. It was a well-balanced combination. Smoked eel terrine Smoked eel was served at the appetizer, I thought it was delicious! I thought it was delicious! I'm so happy! It is a simple combination of vegetables and smoked eel, but this simplicity enhances the deliciousness of the eel. If the previous dish had a strong flavor the goodness of this dish would be reduced by half. but here it was a masterpiece. The beautifully decorated Spinach sauce and beet sauce, and the balsamic sauce is a nice accent. Marinated eel A refreshing dish. The fatty eel and the accompanying salad The fatty eel and the accompanying salad are the best to refresh your palate. The refreshing dressing will whet your appetite again. The refreshing dressing is also a great appetite stimulant. Braised eel with red wine This is the owner's favorite dish. It is a boldly arranged dish of eel stewed in red wine, which is a mainstream dish in Europe! This dish is a boldly arranged version of the mainstream European dish of stewed eel in red wine! The eel stewed in red wine is so tender and melt-in-your-mouth The eel stewed in red wine is so tender and melt-in-your-mouth that you don't even need your teeth! Luxurious foie gras and truffle on top! The dish is a paradise in your mouth if you enjoy it with the eel. After a series of refreshing dishes This rich and punchy dish after a series of light dishes It is too delicious! It is too delicious! Unaju The last dish to be served is Unaju! After eating such a wide variety of eel dishes I thought my stomach and mind should be satisfied. But we finish with a magnificent unaju, as if to say, "If you come to an eel restaurant, you must eat unaju! You can choose from a small amount of rice to a large portion of rice. You can choose from a small amount of rice to a large amount of rice. Liver soup and pickled vegetables are also included. The eel is steamed for 3 minutes, which is the usual style at Tokitoh. I have never waited so long for 3 minutes! The eel is fluffy and thick. The eel was thick and fluffy, and the sweet sauce was perfect! I should have been full, but for some reason, I could eat it as fast as I could. I can't stop eating. Chopsticks that won't stop. Finally, for dessert Kuzumochi Matcha green powdered tea and green powdered tea. The owner herself makes the matcha right in front of you. It is hard to find such a perfect course meal of eel. I think it is very rare to have such a perfect course meal of eel. Next time, I will go to eat a course of all-natural eel. The owner's personality is also excellent, so I am sure to repeat my visit here.

ร้านอาหารที่ดีมากและแท้จริง

Michelin-starred sushi

วัตถุดิบสดใหม่และอร่อย

Alone Tasting course Balanced and delicious.

It's good no matter how many times you eat it! It's really good! I also like the service and atmosphere. People weren't so crowded when it was first built. I mean, I'm surprised I didn't write a review of this place. I often came here for lunch because it was close to my work place and I could order up to 3 balls for free. I had 3 balls for lunch every time...lol! My favorite udon is the mentaiko udon (cold). I also like the seasonal udon series. Udon noodles with jus are also good and refreshing. I also like the way the waitresses work so quickly and efficiently. The bowls in which the udon is served are also very well designed. The lunch menu is full of rice dishes, so you may want to order mentaiko rice or other rice dishes separately. It seems that a second floor has recently been built. I have not been guided to the second floor yet, but.., I have not been guided to the second floor yet, but... It is a restaurant that can present udon as a single dish. However, when it is busy, the waitresses sometimes forget to bring water or take your order. If you call them, they will come, but being busy is no excuse, so I wish they would do their best. It is very multi-purpose, good for a date, good for entertaining, and good to come with family. The price is a little high, but the rest is great. The price is a little high, but the rest is great. If someone asked me if I knew any good restaurants in Roppongi, I would definitely tell them about this place. If someone asked me if I knew any good restaurants in Roppongi, I would definitely recommend this restaurant.

Mmmm, it's hard to evaluate a lot of things. The staff is young. I think it would be more frequent if the price range were cheaper. The menu is small and has more than 30 items. I think it is inexpensive, but it is a fine line. I think so, but it is a fine line. Maybe it's because there are so many items, but I can't put my hands on each and every item. There are no photogenic items. Nothing to put on Facebook or Instagram. No flowers. Or should I say... The taste is good. But it is a given that the taste is good, and you pay 20,000 yen for it. So, what is it that you can only taste here? It's a counter only. There is only a counter. No private rooms. The cooking that unfolds in front of you is a battle. It's fun to watch, but it's an open kitchen! It is a little bit painful because it is not so spacious as an open kitchen. It may be too small and you may not be able to show your true performance. Watching the dizzying performance of a 20,000-yen class Chinese restaurant. What do you mean by that? I think I have a preference. Thirty items, how many items leave a lasting impression? Less than 10 items, I think. I think. Delicious. Delightful Chinese food. I thought to myself. Add alcohol pairings to that and you're probably in the 25,000 class. Today was a type of tea pairing and water pairing. A new type of style. I'm sure there will be a lot of disagreements. The staff are all young. They have power. I can feel their power to do their best! I can feel their power. I get a very good feeling from watching this place. I would like to see the number of products to be reduced to about 20, and more flowery products added. The last bean curd and 3 sweets. I enjoy talking with the chef and staff since there are fewer customers. You can feel a pleasant distance. I would love to revisit with friends or girlfriends.