APA酒店与度假村 六本木站东

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.

The crown, ‘ryuzu’ in Japanese, is a vital part of a watch. Under the leadership of Ryuta Iizuka, the team moves like clockwork: chefs, patissiers, servers, and the sommelier working in perfect synchrony, like the gears of a precision timepiece. Foodstuffs from the chef’s native Niigata Prefecture, as well as vegetables from the Noto region of Ishikawa Prefecture, reflect the essence of each passing seasons. The passion of food producers is transformed into cuisine by the kitchen and conveyed to guests through graceful service.

The long table bears a close resemblance to the dining tables of European nobility. Dinner is served table d’hôte: guests gather around a single large table, sharing the joy of good food and conversation. Reading the mood of the era, Chef Hiroyasu Kawate serves up delicious food and eco-consciousness, actively incorporating plant-based ingredients. The choice of vegetarian dishes as main meals is a new twist. Whether vegetarian or vegan, the fare blazes a fresh trail in vegetable cuisine.

Service consists of many dishes in small quantities, hence the name. Creativity abounds, inspired by ingredients and preparation methods from numerous countries. Steamed spicy beef rather than chicken, chicken-wings stuffed with foie gras, and Peking duck wrapped in kadaif pastry show off Series’ talent for arrangement. To accentuate the variety of culinary styles, pairings range widely as well. Pair wine, sake or a cocktail with your meal.

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.

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.

A detached, glass-walled house stands across from a park; ascend the stairs adjacent to the kitchen and you reach a dining room with a Scandinavian interior. The prix fixe menu begins with tea in season. The restaurant’s name refers to ‘friends who will drink tea together always’, referring to the circle of guests, staff and food producers. The chef’s aim is to serve food that is simple yet original. Both service and kitchen staff bring the food to your table.