保木美術館
museum in Japan
到达与交通
🚆 千葉站🚆 蘇我站🚆 西千葉站🚆 濱野站🚆 稻毛站🚆 本千葉站🚆 新檢見川站🚆 檢見川濱車站
附近景点与去处
福田電子競技場
football stadium in Chiba, Japan
國立歷史民俗博物館
museum in Japan
東京迪士尼樂園
主题公园
東京迪士尼度假區
Disney resort in Tokyo
千葉縣立中央博物館
archive organization in Chiba, Japan
千葉海洋球場
日本棒球場
佐倉城
ruins of a 17th-century castle in Sakura (Chinese Prefecture)
東京迪士尼海洋
theme park in Japan, owned by The Oriental Land Company
Chiba-dera Temple
Buddhist temple in Chiba Prefecture, Japan
千葉縣立美術館
archive organization in Chiba, Japan
葛西海濱公園
park in Edogawa, Tokyo, Japan
餐饮
KOKYU
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TRATTORIA BUCA'MASSIMO
‘A backstreet Italian eatery’ is how this trattoria bills itself. The chef professes his love of Tuscany through his cooking, which includes crostini of chicken-liver paste; beef tripe simmered in the Florentine style; Pici, akin to a thick spaghetti, in tomato ragú is a Sienese primo piatto. The meat elegantly grilled over charcoal flame is best enjoyed with a bottle of red wine.
官网Chinese Restaurant Seika
The theme is fusions of Japanese and Chinese influences. Soy sauce, which determines the flavour, is infused with kelp, dried bonito flakes and dried shiitake mushrooms. Mouth-watering chicken, seasoned with this soy sauce and black vinegar, is served with seasonal vegetables for a creative twist. The leftover sauce can be used to accent the flavours of gyoza and shumai. In summer, the signature dish is unagi stir-fried with chilli peppers. Another great point is how you can tell the chef what you like, and he will improvise a dish for you.
O2
‘O2’ (‘oh-two’) is a play on Chef Otsu’s name. Like his bow tie and denim apron, the pun is an Otsu trademark. Presented as Chinese cuisine, the fare at O2 really defies easy categories, making use of both Western and Japanese ingredients. The chef’s code is to use Chinese elements in both technique and seasoning. The playful interior also expresses Otsu’s unique vision.
Yakitori Omino
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Watanabe Ryouri-mise
A chef who is a disciple of gastronomy opened this bistro. Keen on making French cuisine accessible to a general audience, Watanabe Ryouri-mise fosters a casual atmosphere, greeting guests with à la carte offerings. French techniques are on display in the charcuterie of pâtés and hams, and in the beef cheek stewed in red wine. Seafood offerings make full use of Japan’s advantages as a country surrounded by oceans. The chef draws on his experiences and lessons from working at Toyosu Market.
官网jiü
Wood-fired French cuisine defines the theme here, a marriage of classical French technique and wood flame. Meat and fish are enveloped in fire, while vegetables are gently smoked. Even the red wine sauce for meat dishes reflects this devotion to wood fire: the aromatic vegetables used in the stock are first charred over flame. The name ‘jiü’ refers to the ‘blessed rain’ that nourishes the fields, and it is with the hope that this restaurant may gently nourish the hearts of its guests.
eman
Drawing inspiration from Japan’s four seasons, the chef fuses ingredients with the cuisines of various regions of Spain. His choice to take the path of Spanish cuisine was set when he tried paella as a student. Obsessed with reproducing this epiphany for his guests, the chef offers Spanish and Japanese rice cuisine in tandem. Clams on rice is a Basque recipe, arranged in Fukagawa-meshi style. A deep dive into the hometown cuisines of Spain and Japan, in the heart of Kiyosumi Shirakawa.
官网景点数据来自 Wikidata（CC0）等开放来源，按知名度与距离排序，仅供参考。
查看 Oamishirasato 全部上榜餐厅(米其林 / 黑珍珠 / 必吃榜)→
飞往 Oamishirasato
离站机票搜索（联盟链接，非站内交易，不展示价格）。
搜索飞往 Oamishirasato 的航班Oamishirasato · 覆盖最全的酒店
按已核验记录与覆盖深度排序——不是按价格,也不是按佣金。