南酒店东京

Creative dining focused on affinity with sake. Appetisers are served as a combination platter, the better to keep the libations flowing. Tsukuri feature ingenious arrangements of condiments. Uniquely, meat dishes are an indispensable part. Each dish is generous, making every morsel an unforgettable memory. The collection of sake and shochu, amassed on visits to breweries, is impressive; as the shop specialises in local tipples, the wine and whisky selection is also strictly Japanese.

A trattoria where à la carte dining is encouraged with a comprehensive menu of regional cuisines. Pici served with tomato ragú laden with garlic and vegetable sformato are all flavours learned in the Italian countryside. A marble bar counter and Tuscan-style stone walls create a stylish space inspired by interiors in Tuscany. Steps from Shoin Shrine, this is Italian food culture with deep roots in daily life.

The menu lists dishes from every corner of Spain, every one a precious memory of the chef. The preponderance of Basque dishes reflects her attendance of a cooking school in San Sebastián and apprenticeship at a restaurant there. We start with pintxo (pinchos), an apt choice for the Spanish pub atmosphere. Piquillo pepper stuffed with dried and salted cod, squid simmered in its ink and other Basque-country favourites are faithfully reproduced here. Experience the food culture of Spain.

Since the days of their apprenticeship, the chef and sommelier have encouraged each other through friendly rivalry. Their decision to locate DIALOGUE in a residential area stems from their desire to become a familiar face to the region. Lunches are prix fixe; dinners, à la carte. Much-loved French standards populate the menu. True to its name, the restaurant offers a sprawling menu in hopes that the choices available will stimulate conversation. The fun of choosing and the joy of tasting bring hearts together.

‘The look surprises, the taste reassures.’ The chef’s passion for creativity makes his culinary spirit unique. Decoratively arranged sashimi are briefly heated to draw out moisture. The chef doesn’t serve soup dishes, as much of his cooking tailors the dashi stock to each dish. His freewheeling personality makes the evening fun, while the folk-art vibe of the interior, including a chest of drawers inherited from the chef’s grandparents, fills the air with memories and the warmth of family.

Sushi got its start as hawker food that flourished in Edo (old Tokyo). To impart a feeling for that culture, Tachiguisushi Sushikawa is a standup sushi bar (and is what the name means). No drinking snacks; this is nigiri only, which you can order piece by piece according to your taste. Sushi toppings display an old-school craftsmanship. The chef harbours doubts about the recent trend of taking sushi up-market, which is why he recreated the atmosphere of a real-deal, no-nonsense sushi joint. A sushi local where regulars come to chat with the chef.

Pitigliano is a town the chef visited in his apprenticeship and has fond memories of. During his time in Italy, the chef was deeply impressed by the custom of ‘zuppa’, or dipping pieces of bread into soups of vegetables and beans, so the menu offers an extensive selection of soups. Honest flavours and presentations mirror the food culture of the Italian countryside, featuring simple handmade pasta and char-grilled fish and meat. Scenes of diners sharing from a single plate are a reflection of daily life in Italy.