Ginza Asami
"Kenji Asami is particular about the way he seasons his foodstuffs. Sesame tofu is blended with vegetables in season. Dashi stock derives its umami from Rishiri kombu kelp; soup dishes and takiawase are light-flavoured. At both lunch and dinner, the meal ends with the restaurant’s famous seabream chazuke. The seabream is cut thick so patrons can appreciate its springy texture. Rich sesame dipping sauce is mixed with sesame paste, walnuts and cashew nuts to bring forth the aroma." - Michelin Inspector
Rokurinsha
Ramen restaurant · Chiyoda
Thick chewy noodles in rich pork & fish dipping broth
2 Postcards
Cafe Legato
Restaurant · Shibuya
Chic 15th-floor space, pizza, pasta, cocktails, city views
0 Postcards
