SATO MAMORU

Trattoria BiCOLORE Yokohama

• Italian/French / Italian

The genre is different, but it is a well-known store by Tani Chef of the large senior who respects as a cook. There is a chef, and in the sense of being in love with Madam, the style is similar to the inside, so it's helpful to look at food or service.

Feb 08 2022

SUGIMOTO KEIZO

Restaurant La FinS

• Italian/French / French

It is a well-known French restaurant in Ichigaya, Tokyo. Especially, “Consomme soup of deer” was impressive. It is interesting that the chef's idea that it was made with red wine without using water because red wine was left. The sour taste of the soup is a deep taste that you can feel well.

Feb 08 2022

AKIYAMA YOSHIHISA

Mutsukari

• Japanese / Kaiseki (course menu)

There is a sense of stability in the philosophy and cooking of the valley chef. It is so stoic to face the food so much, but the place that gives a soft feeling in some places is amazing. Playfulness is alive in the food. It is a French restaurant that you can always tickle your heart.

Feb 08 2022

Tomoya Takayama

Japanese Cuisine Yuzuki

• Japanese / Kaiseki (course menu)

It is a French restaurant in Kagurazaka. There are about 14 table seats in one house, creating a high-quality space where you can relax. I was impressed with the quality of every dish in every dish. I am convinced that “Michelin Guide Tokyo 2007” has been awarded 2 stars for 12 consecutive years.

Feb 08 2022

Koji Nakagawa

Hiroshima ANDERSEN Kamiya-cho

• Western / General

A well-known store that continues to win the Michelin Guide's two stars The chef is Mr. Noboru Tani, who is famous. The dishes that are made with special attention are only the finest items that Tani's technique shines everywhere. The staff are also very bright and very cozy, so they will stay for a long time after eating.

Feb 08 2022

Teshima jun-ya

Oterudoyoshino

• Italian/French / French

It can be said that it is a legend that has made Japanese French cuisine, but it is amazing to always take in new things and focus on the cutting edge. In spite of that generation, it is digesting properly even though it is changing rapidly rather than fighting with fixed specialties, so the place being dropped into your own food is great from the lower generations as well Ne.

Feb 08 2022

Watanabe yuichiro

Nabenoizumu

• Italian/French / French

Humility in cooking, mental control, pursuit of technology ... There is still no place to stay. I always feel like my seniors are pushing me to cook well. A restaurant where you go looking for the answer when you get lost in your cooking.

Feb 08 2022

Iwatsubo yutaka

Irupurejo

• Italian/French / Italian

The food is really delicious. That's why it's all about the valley chef's own charm. As a trader, I thought that I wanted to continue to age like this. Chef Tani has no desire to stop. I am advancing as a cook. It is an expression, a new technique, and I know a lot of things, and the food also changes. I'm changing a lot of things in that, but it's perfectly clear that such things are delicious. it's the best.

Feb 08 2022

• Japanese / Kaiseki (course menu)

A common French restaurant, Le Mange Tou, located in Usugami Kagurazaka, has a common customer, and it has become possible to listen to the shop. The store is very comfortable space. I am always impressed by the stoic attitude of the owner chef, Noboru Tani, as a cook. While building a solid foundation, I respect the valley as a senior with a sense of playfulness and adventure.

Feb 08 2022

Nadachi takeshi

Hirusaidogaden-otorumondo

• Italian/French / French

Mr. Noboru Tani, owner chef of [Le Mange Toe] in Kagurazaka, has been led by Japanese French. Respect for those who have great technology and sensitivity.

Feb 08 2022

Shibayama ittetsu

Bisutorodokuru

• Italian/French / French

A French restaurant in Ushigome Kagurazaka that has been awarded two Michelin stars for 12 consecutive years. You can feel really happy without saying that everything is fine. Many dishes made by a chef valley, which many famous chefs call a teacher. Madame's wine selection and customer service are all excellent and impeccable. It is worth visiting if you work in the food and beverage industry.

Feb 08 2022

-shirakawa hisashi---

Bisutoromyu

• Italian/French / French

French restaurant 【Le Mange Toe】 located in Shinjuku. The audience is unified in red, white and black, and it is a chic adult atmosphere. I am a chef who is my master, and I like simple but stylish dishes that have not changed since ancient times. It is only for course dishes, but the menu changes regularly so you can have seasonal dishes.

Feb 08 2022

Nakata tomohiro

Aebii

• Italian/French / Italian

Mr. Noboru Tani's shop [Le Mange Toe] I love. Michelin Guide Tokyo loves the life of Chef Tani, who has achieved the feat of shining as a two-star star for 10 consecutive years, but has not been overwhelmed. Only course is available. You can enjoy dishes that are carved deeply into memories, using delicately and boldly selected ingredients such as deer consomme. It is also recommended for birthdays and anniversaries.

Feb 08 2022

Matsuo hidetoshi

Furansuryoripesheminyon

• Italian/French / French

The shop of Mr. Noboru Tani, a gourmet seeker. Mr. Tani has his own charm, but he likes simple yet tasty and constantly evolving dishes. I enjoy going to Tokyo once a year. Please go there.

Feb 08 2022

Kamata jun-ichi

Bisutororegarite

• Italian/French / French

Located in Tokyo Shinjuku, about 6 to 7 minutes walk from Kagurazaka Station 【Le Mange Toe】. Obtained 2 stars of "Michelin Guide Tokyo, Yokohama, Kamakura 2011". I respect the appearance of the chef who has a straight line in everything. It is a house built in a quiet residential area, a restaurant for adults with only 14 seats. It is a shop that mainly uses traditional French cuisine, and can enjoy carefully selected ingredients from around the world and can enjoy course dishes.

Feb 08 2022

Kondo fumio

Tempurakondo

• Japanese / Japanese

Mr. Tani is a wonderful chef who is constantly studying. Jibie, for example, is not just Jibie because of his way of thinking. I was impressed when I ate deer in Germany, but it was as delicious as that.

Feb 08 2022