Fuchu

到达与交通

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会籍计划覆盖

附近景点与去处

青木原

自然41.6 公里

forest near Mount Fuji in Yamanashi Prefecture, Japan

镰仓市

历史53.4 公里

日本神奈川的城市

Mode学园虫茧大厦

历史57.5 公里

building in Tokyo, Japan

河口湖

自然30.1 公里

日本山梨縣的湖泊

山中湖

自然27.2 公里

日本湖泊

橫濱國際綜合競技場

文化49.5 公里

位於日本橫濱市的多用途體育場

东京铁塔

地标61.3 公里

位于日本东京都港区芝公园内的电波塔

東京體育場

文化41.8 公里

日本多用途體育場

高德院

宗教52.7 公里

Buddhist temple in Kamakura, Kanagawa Prefecture, Japan

西湖

自然36.8 公里

日本湖泊

東京晴空塔

地标68.0 公里

位於日本東京都墨田區的電波塔

小田原城

历史39.7 公里

castle in Kanagawa Prefecture, Japan

餐饮

Le Chateau de Joel Robuchon

餐厅★ Michelin¥¥¥58.4 公里

For Joël Robuchon, ‘emperor of French cuisine’, this eponymous restaurant is the jewel in the crown of the company. Kenichiro Sekiya, recipient of the prestigious Meilleurs Ouvriers de France (MOF) and heir to both the spirit and cuisine of his famous mentor, uses Japanese ingredients to breathe new life into French gastronomy. His interpretation of Le Caviar Imperial evolves from generation to generation. Even the trolley service is the pinnacle of luxury. A table of magnificence as befits the hall of the emperor.

官网

L'Effervescence

餐厅★★★ MichelinTabelog 银黑珍珠二钻¥¥¥¥59.0 公里

Shinobu Namae welcomes guests in the spirit of ‘ichiza-konryu’, the philosophy that a restaurant is built on connections among chefs, staff, guests and food producers. The gastronomy and culture of Japan are here expressed through prix fixe menus. After the aperitif, the steaming hot risotto arrives―its inspiration drawn from the freshly cooked rice in 'chakaiseki' and brimming with the seasonal bounty of both mountain and sea. ‘Artisanal Vegetables’, the signature dish, is an homage to farmers. Weak matcha tea, borrowed from the etiquette of the Sowa tea ceremony, signals the meal’s end.

官网

Myojaku

餐厅★★★ Michelin¥¥¥¥59.7 公里

Hidetoshi Nakamura’s cuisine embodies harmony, subtlety, and purity. With minimal seasoning, he captures each ingredient’s subtle trace in water— using only water and sea salt. Mountain and sea are intimately linked through water. Nakamura reminds us that we are a part of the magnificent connection between Nature and her laws. This elegant aesthetic, of beauty through simplicity, exudes modesty, returning us to a spirit of gratitude for the natural world.

官网

茶禅华

餐厅★★★ Michelin全球50最佳 #39Tabelog 金La Liste 99分¥¥¥¥59.7 公里

Tomoya Kawada sees cooking as a reconciliation between nature and humanity. He names his approach Sazenka, which literally means ‘tea-Zen-Chinese’, out of a desire to create Chinese fare that mediates between the worlds of tea and Zen. His cuisine harmoniously combines the techniques he learned in China with the soul and spiritual features of Japan – ‘wakon-kansai’ is the theme. Japanese ingredients in season are used in spring-roll fillings and Sichuan stir-fries, lending a seasonal dimension to Chinese cuisine.

官网

Quintessence

餐厅★★★ Michelin¥¥¥¥59.9 公里

The name comes from Shuzo Kishida’s passion for discovering the true essence of French cuisine. The chef pursues his quest through three processes: ingredients, flame and seasoning. For Kishida, ‘ingredients’ means deep respect for food producers, common to all aspects of cooking; ‘flame’ means flame-handling that is finely attuned to the fish or meat at hand; and ‘seasoning’ is flavouring that is tailored to each ingredient. The soul of cooking lies in this trinity. The white spaces on the menu leave space for your imagination.

官网

Azabu Kadowaki

餐厅★★★ Michelin¥¥¥¥60.2 公里

The Japanese love of small spaces is deeply connected with the spirit of the tea ceremony and its cultural background. The counter, affording just the right distance between guests and Chef Toshiya Kadowaki, seats just six. The private room, whose low ceiling suggests a tearoom, is so intimate that guests can feel each other’s breathing. The menu features dishes where ingredients in season come together to create fleeting sensations that linger in the memory forever. Truffle rice, enriching the meal in both aroma and flavour, is a case in point.

官网

Kagurazaka Ishikawa

餐厅★★★ MichelinTabelog 银¥¥¥¥61.5 公里

Hideki Ishikawa’s guiding principle is ‘mui-shizen’: serve cuisine that is true to nature, free from artifice. Flavours are light, respecting each ingredient. Simplicity makes presentations all the more impressive, with consideration for harmony among flavours. Niigata rice is cooked fresh and served in earthen bowls, imparting the taste of the chef’s homeland. Kitchen and service staff work together with the practised solidarity of a well-rehearsed team.

Kanda

餐厅★★★ Michelin¥¥¥¥61.6 公里

A noren of Tokushima indigo, Tokushima sakes, fish from Naruto and Awa beef make Hiroyuki Kanda’s roots clear. Selecting ingredients carefully and applying minimal preparation is Kanda’s style of cooking. For example, rice should be cooked to perfection, each grain distinct, with small holes like crab burrows dotting the surface. The chef’s motto is ‘subtle flavour is true flavour’, and it is in the subtle flavours that depth of character is known.

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