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附近景点与去处

橫濱國際綜合競技場

文化5.3 公里

位於日本橫濱市的多用途體育場

橫濱球場

文化2.7 公里

位於日本橫濱市的棒球場

三澤公園競技場

文化2.2 公里

building in Kanagawa-ku, Kanagawa Prefecture, Japan

橫濱海洋塔

地标3.2 公里

位於日本神奈川縣横濱港的一個塔

宇宙時鐘21

地标1.4 公里

Ferris wheel in Yokohama, Japan

橫濱海灣大橋

地标4.4 公里

cable-stayed bridge

Yokohama Curry Museum

博物馆2.3 公里

museum in Yokohama, Japan about Japanese curry

橫濱美術館

博物馆965 m

art museum

山手教會

宗教3.7 公里

seat of the bishop of the Roman Catholic Diocese of Yokohama, Japan

神奈川县立历史博物馆

博物馆2.0 公里

A museum in Yokohama City, Japan for anthropology and history

野毛山動物園

公园2.1 公里

zoo

玉楠之木／橫濱開港資料館

博物馆2.5 公里

Archive in Yokohama, Japan

餐饮

Shinjiko Shijimi Chukasoba Kohaku

餐厅必比登¥12.2 公里

After taking over his mother’s restaurant, the owner-chef opened his doors in the town where he was born and raised. The key to the flavour lies in the shijimi clams from Lake Shinji in Shimane Prefecture, after which the restaurant is named. The soup utilizes the umami of the shellfish’s succinic acid. To enjoy the true taste of the broth, we recommend the salt-flavoured option. The names of the fishermen who caught each day's clams are written on the blackboard, showing respect for both ingredients and producers.

Quintessence

餐厅★★★ Michelin¥¥¥¥20.1 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.

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Yakumo Uezu

餐厅★ Michelin¥¥¥17.6 公里

In pursuit of a new expression of Japanese cuisine, the restaurant brings its own inventive ideas to the table. In the sashimi platter, each variety of seafood is paired with distinct seasonings and accompaniments. Inspired by the sauces of Western cuisine, grilled beef is served with smooth vegetable purées. The house’s credo, ‘onko-tokujitsu’, embodies a spirit of warmth, compassion and sincerity. That sincerity is evident in the way the chef approaches the work.

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Tonkatsu Enraku

餐厅必比登¥13.8 公里

The veteran owner-chef has devoted his life to tonkatsu pork cutlets. As he fries pork loin and fillet, he concentrates on the changing colour of the coatings and the hiss of oil in the copper pot. Cabbage is chopped by hand as the pork sizzles. Deft, precise movements calculated with the final result in mind reassure guests. Craftsmanship learned the old-fashioned way, through patient repetition of the master’s lessons, reflects a stance of uncompromising commitment.

Kabi

餐厅★ Michelin¥¥¥19.7 公里

Northern Europe and Japan share comparable climates and have cultivated similar lore in fermentation. Building on his experience in Denmark, the chef cross-fertilised the fermentation cultures of the two countries to create a cuisine bursting with originality. The item simply labelled ‘Tsukemono’ or ‘Pickles’ is a traditional element of Japanese cuisine. Mackerel marinated in vinegar is mated with handmade miso. Ojiya, a kind of rice gruel, derives inspiration from fermented crucian carp sushi, a hometown-cooking favourite. The theme of ‘fermentation’ harmonises avant-garde with tradition.

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Washokuya Taichi

餐厅必比登¥¥16.4 公里

The generously portioned, inventive dishes reflect the chef’s desire to satisfy. The signature Taichi Salad is piled high with over 30 types of vegetable. Whether cut, grilled, steamed or fried, each dish is prepared to bring out the flavour of the ingredients. The seasonal specials listed on the blackboard are also inviting. In summer, fragrant roast corn with butter soy sauce is this restaurant’s speciality. Each season brings a reason to return.

Le Monde Gourmand

餐厅必比登¥¥16.4 公里

The chef is experienced in the gastronomic ways of both Tokyo and Paris. Intent on reaching new heights while broadening the base of French cuisine, he opened a bistro. He showcases his talents with items baked in pie pastry. Beef simmered in red wine and potato au gratin highlight the appeal of regional cuisines. ‘Le Monde Gourmand’ translates as ‘the world of the food lover’, and as the name suggests, this is the place to sample the world of fine dining in a casual setting.

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Homemade Ramen Muginae

餐厅必比登¥16.9 公里

One of the essential processes of wheat cultivation is treading the wheat. When the wheat plants bud, farmers tread them down so they grow up strong. The owner-chef named his shop Muginae, ‘wheat seedling’, as a prayer that it would grow as it overcame adversity, a hopeful shoot on the forest floor. Ramen, fragrant and homemade, has a smooth finish. Soup is seasoned with soy sauce, salt and dried sardines. Word has spread like wildfire, and now customers tread the streets of Minamioi from early morning for a cup of this restaurant’s delicious broth.

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