城市餐厅榜单

Ichikawa 最佳餐厅

4 家上榜餐厅 — 汇总米其林、必比登、黑珍珠、必吃榜、World's 50 Best 等权威榜单。榜单为品质参考,不影响排序,不在站内结账。

必比登推介 2

Shutei Tanaka

必比登¥¥Yakitori

A competitive performance in yakitori run by two brothers, both hailing from other disciplines of Japanese cuisine. Dinner is served prix fixe, with the brothers taking turns serving. Chicken skewers are mainly served salted, keeping the focus on the flavour of the locally raised chicken. As the name ‘Shutei’, meaning something like pub, suggests, the neatly cut snacks and yakitori keep the sake going down smoothly. A number of choices are available for the final dish. Enjoy the ‘baton relay’ of the oyakodon, with the younger brother grilling the chicken and the elder brother wrapping it in eg

Sobakappo Nagano

必比登¥¥Soba

The name ‘Sobakappo’ encapsulates the chef’s career. He draws on his experience in Japanese cuisine to patiently craft stews and salads of cooked vegetables. Combination platters feature an impressive variety of small dishes designed to complement sake, including simmered herring in sweet soy sauce and marinated grilled shrimp. Soba comes in two varieties: seiro soba served on a wickerwork tray or coarse-ground soba. Noodles are made differently according to terroir, accentuating differences in flavour. A soba apprenticeship: laughing, struggling and loving with soba.

官网

其他榜单推荐 2

KOKYU

黑珍珠二钻¥¥¥Contemporary

A genre-defying cuisine paired with tea-based cocktails. While rooted in French techniques, the chef seamlessly weaves in elements of Chinese and Japanese cuisine. The duck dish, for instance, is prepared by ladling hot oil over the skin, much like Peking duck. The tradition of serving tea and sweets after a meal, known as ochauke, reflects Japanese hospitality. Chef and mixologist work in harmony, refining the distinctive world of ‘wither and decay’ or ‘kokyu’.

官网

Yakitori Omino

¥¥¥Yakitori

The counter forms a U around the grill. Kitchen staff call out to each other as they devote themselves to their work. The chef builds his skewers with generous chunks of brand-name chicken and cooks them over high flame at close range. Salt is favoured over sauce, the better to draw out the flavour of the meat. Delightful flavour variations include whole chicken heart with ginger and chicken drumettes with a paste of yuzu zest and chilli peppers. The chef works hard to train the next generation, enriching and growing the world of yakitori.

官网