You can enjoy modern innovative cuisine with a focus on charcoal grilling, based on French cuisine with a touch of Japanese essence. The welcoming ambiance includes dimmed lights and a charcoal flame greeting you at the entrance. You can also watch the cooking process through the open kitchen counter. All dishes are charcoal-grilled, using high-quality oak wood for a subtle flavor. The use of charcoal intensifies the natural flavors of the ingredients, resulting in tender and flavorful dishes. The Prime Minister Course includes dishes like caviar waffle with charcoal-grilled seaweed, Iberico pork with romesco sauce, and a refreshing grape juice. The highlight is the A5 rank Yamagata beef fillet, which is incredibly tender and melts in your mouth. The meal ends with a Basque-style charcoal-baked cheesecake and a unique charcoal-grilled marshmallow dessert. The dinner is served in elegant Arita porcelain dishes, enhancing the overall dining experience. It was a satisfying and delicious dinner from start to finish.

Visiting restaurants that are listed in the Michelin Guide or Gault et Millau but not highly rated on Tabelog, this series explores such establishments. The restaurant in question has a rating of 3.48 based on 23 reviews as of February 2022. Despite being awarded one star in 2021-22, it seems to be an unusual situation. In the past two years, I have developed a secret fascination with wood-fired cuisine. While living in Kansai, I visited wood-fired cuisine restaurants such as bb9 in Kobe for Spanish cuisine, Aralde in Osaka for Spanish cuisine, Acca in Okayama for Italian cuisine, and Nawaya in Kyoto Tango for kaiseki cuisine. In early February, after seeing high ratings for Mairevi, I made a solo reservation for lunch on the weekend. As far as I knew, the combination of French cuisine and wood-fired cooking was only found in "Hagi" in Fukushima Prefecture, so I was eager to visit. I arrived at 12:15 PM. There were two groups of four customers already seated. The interior lighting was dim, and the counter, with eight seats arranged in an arch, offered a view of the wood-fired oven from every seat. There is also a private room for up to six people, with no additional charge for its use. The backs of the chairs were covered with a single piece of Nishijin fabric, each chair featuring a different pattern, showing attention to detail. The meal I had was as follows: - Price excluding tax: 10,000 yen - Standard lunch: 7,800 yen - Wine pairing: 2,200 yen - Sparkling wine: 1,500 yen - Dessert wine: 1,000 yen - Carbonated water The dishes included: 1. Wood-fired grilled Yamagata beef fillet with Utoogi wasabi 2. Cauliflower and kumquat with grilled Japanese flying squid 3. Salad of vegetables selected by Mr. Unoda, including moonlight lily bulbs, cavolo nero, myoga, burdock, yam, and turnips, with celery root cream sauce 4. Risotto with seared North Pacific giant chiton 5. Grilled cutlassfish with fuki bud paste and blanched spinach 6. French Suffolk lamb with spring onions and red wine sauce 7. Seafood paella with prawns, mussels, and white fish, served with consomme soup 8. Baked marshmallow with strawberries 9. Wood-fired cheesecake aged overnight 10. Roasted Sayama tea made from roasted green tea with chocolate-covered almonds Overall impressions: - Genre: The restaurant leans more towards French Basque cuisine than traditional French cuisine. It feels like French regional cuisine. - Cooking style: The main focus is on grilling over wood fire, with a notable lack of complex cooking techniques. This simplicity is necessary for faithfully recreating regional dishes using wood fire. - Reasonable pricing: The fact that they accommodate solo diners is appreciated, but some dishes, like the salad and paella, were only prepared in single portions. - Performance: The staff's performance, such as fanning the aroma of the roasted Sayama tea, adds to the overall dining experience. It's a fun and engaging touch. - SDGs: The broth for the paella is made from fish scraps that would have otherwise been discarded from the group's sushi and tempura restaurants. They make efficient use of ingredients across their establishments. - Bread: The bread, baked in a cast-iron enamel pot, contains 20 types of nuts and grains, giving it a rich flavor. It pairs well with the burnt butter sour cream. - Most Valuable Dish (MVD): The lamb dish stood out the most in terms of both meat quality and cooking technique compared to other lamb dishes I've had. I would love to try it again. - Pairing: The wine pairing was unique and added to the overall dining experience. It would be interesting to have a course where wine takes center stage with just snacks. It was an enjoyable dining experience.

I used it for her birthday! Even with the short course, we enjoyed delicious dishes until we were full. All the dishes were delicious, but the cheesecake for dessert was especially delicious. The staff were very friendly and it was a wonderful time! I want to go again!

Taste→☆☆☆☆☆ Ambiance→Formal (suitable for special occasions like anniversaries) The ambiance, service, taste, and presentation were all top-notch. I was taken there for a course meal, and the timing of the dishes was perfect. The staff were all very kind and knowledgeable, explaining the ingredients, cooking methods, and recommending drinks, which made the experience enjoyable. I would love to go back on another special occasion. The bread and cheesecake served as part of the course were mentioned to be baked by the staff, and they were so delicious that I ended up asking for seconds. Every dish in the course was so tasty that I couldn't pick a favorite.

This is a restaurant in the Onodera Group. Every dish was very delicious and well-prepared, but I felt that there was not much uniqueness or novelty. I would have liked to try a dish with beef as the main ingredient (although it was duck on the day I visited).

It was my first time trying charcoal grilling. It was entertaining, enjoyable, and you can eat delicious food. I highly recommend sitting at the counter over a private room. It's visually and taste-wise satisfying. I don't usually eat ramen, so I was surprised when it came out, but I enjoyed it. The freshly grilled hojicha tea was amazing.

This is a restaurant with a counter and private rooms. It is a one Michelin star restaurant, so I had high expectations. The experience started with the ambiance of enjoying the flame of firewood instead of electric lights! It was wonderful! The red beef had just the right amount of fat and the aroma of firewood, making it incredibly delicious. From the appetizers to the desserts, all the dishes were cooked with firewood, and the aroma of firewood made them taste extremely delicious. Even the ramen at the end was so delicious that I drank all the soup. The roasted green tea made with Sayama tea was also delicious.

Tokyo's "ONODERAGROUP" continues to expand with multiple stores and various businesses not only in Tokyo but also globally. Today, we visited "Makiyaki Ginza Onodera," a unique combination of charcoal grilling and French cuisine, which holds a Michelin 1-star rating. The restaurant is located in a building dedicated solely to Onodera establishments, with a small space featuring an 8-seat counter and one private room. The dim lighting and flickering charcoal fire in the background create a mysterious and captivating atmosphere. Chef Keiichi Terada has an impressive background, having trained in France and worked at renowned restaurants like "Cantessance" and "Tirpse," showcasing his diverse culinary experiences. The wine selection, especially in a Ginza establishment like this, is quite expensive, with only a few options below 10,000 yen. The amuse-bouche, a savory waffle incorporating seaweed, is served piping hot, setting a delightful tone for the meal. The meat dish that follows is elegantly flavored and perfectly cooked, enhancing the dining experience. However, the gazpacho with strawberries, burrata, and caviar falls a bit short due to its overly complicated flavors. The dish featuring white liver is a standout, with a generous portion and a smooth, rich taste. The homemade bread, made from carefully nurtured yeast, is packed with various grains and delicious on its own. The wild mountain vegetables harvested by a charismatic forager from Noto provide a refreshing bitterness, complemented by the grilled bamboo shoots and savory clam pudding. The abalone, mushrooms, and wagyu beef cooked over charcoal are all exceptional dishes that pair well with wine. The duck dish, with crispy skin and rich sauce, showcases the chef's French culinary skills. The meal concludes with a memorable ramen made from the essence of the day's ingredients, featuring a thick slice of premium pork. The desserts, including marshmallows and Basque-style cheesecake cooked over charcoal, are simple yet delicious. Overall, the course menu costs around 30,000 yen, with reasonably priced wines and a total bill of approximately 60,000 yen per person including tax and service charge. While the price may be high, the dining experience at Makiyaki Ginza Onodera is truly exceptional.

Simply put, it was the best experience of my life. I had always wanted to visit this restaurant. When I arrived first and was waiting alone, I was gazing at the flickering flames. The chef then started talking to me. He had a lovely personality and was always smiling. Dining at the counter with a cheerful and friendly chef is truly a joy. The food was, needless to say, beautifully presented, cute, and delicious. I was worried about being able to eat three types of meat, but they were so delicious that I managed to finish them all! The marshmallows were also fun. And the cheesecake at the end was amazing. I've never had a cheesecake that melts in your mouth like that before. It was so delicious... I will definitely go back again! Thank you for the wonderful meal!

I visited the Michelin one-star restaurant Onodera, known for its charcoal-grilled dishes, for lunch. It is located right outside Higashi-Ginza Station. The sight of the charcoal in the dark reminded me of a charcoal sauna. The strawberry dessert and charcoal-grilled cheesecake were delicious, giving a taste of spring. I would love to visit again for dinner!

"Maki Yaki Ginza Onodera" is a charcoal-grilled cuisine restaurant located near the Kabuki-za in Higashi-Ginza. The interior of the restaurant features an 8-seat counter and private rooms. You can watch the cooking process and the burning firewood in the open kitchen. The chefs are very lively and actively engage in conversations with the customers, adding to the lively atmosphere. Most of the dishes are cooked over firewood, giving them a subtle and pleasant aroma. The hairy crab finger food, with a light texture of waffle dough combined with hairy crab, leaves a good impression. The gazpacho-style soup using strawberries is a new and innovative taste with a sweet and sour flavor. The homemade bread and butter were also quite delicious. The salad made with vegetables sourced from contract farmers is fresh and of good quality. Dishes of bamboo shoots, mountain vegetables, and clams. The bamboo shoots are well balanced between tenderness and crunchiness. The broth made from clams is excellent. The grilled fish is well prepared, and the accompanying firefly squid adds a slightly sticky texture as an accent. There are two types of meat. The Kumamoto red beef, which is often served lean in other restaurants, has a moderate amount of marbling here. The simple and precise grilling technique, along with zucchini, is a winning combination. The duck is cooked rare, with a flavorful sauce made from the meat juices. The meal ends with soba topped with pork. The broth made from the ingredients used so far has a deep flavor. The Basque-style cheesecake dessert has a moderately rich sweetness. I was surprised by the hojicha served after the meal. The tea leaves are smoked with firewood on the spot, giving it a wonderful aroma. The dishes are prepared with good ingredients and infused with aroma from firewood. The lively chefs create a friendly atmosphere. I enjoyed my experience.

I had been curious about this restaurant for a while, so I decided to try their lunch course for 11,000 yen. As soon as I entered the restaurant, I could smell the pleasant aroma of firewood. It enhanced the taste of everything I ate. The Omi beef was delicious, although it had a bit of gristle. The white asparagus, imported from France, was in season and delightful. The salad featured a variety of fresh vegetables. The abalone was tender and the buttery aroma was amazing. The highlight of the day was the cherry sea bream with wasabi sauce. The lamb was tender and tasty, but I noticed a slight odor which may have been because I've been eating mostly odorless raw lamb lately. The eel risotto was delicious! Overall, everything was well-presented and the aroma of firewood was fantastic. The chef and staff were friendly and I had a lovely time. The bread and butter were outstanding!

The first time the electricity is turned off and the firewood is shown at Onodera Group's firewood restaurant is very impressive. Today's menu: Salt and seaweed (not sweet) waffle grilled with firewood, shallots, capers, hairy crab ☆☆☆ Grilled gold coin pork with Tasmanian mustard ☆☆☆ White asparagus (grilled the tips with firewood, stems with mousse) with Osetra caviar ☆☆ Salad with sherry vinegar ☆☆☆ Abalone grilled with Muniel and aged for 1 year, Inca awakening, Fond Voe ☆☆☆☆ Grilled red snapper with wasabi vegetables, broth, cream, and butter ☆☆☆ Aka beef from Kumamoto prefecture, Nebalistar ☆☆☆ Lamb piccata with roasted garlic, elephant garlic, and blue cheese (Roquefort) sauce ☆☆☆ Lobster and maitake mushroom paella ☆☆☆☆ Grilled strawberry marshmallow wrap ☆☆☆ Grilled cheesecake ☆☆☆☆☆ Chocolate dusted with coffee aroma ☆☆☆ The cheesecake was the best by far - the Arita ware (Kakiemon) from Saga is very beautiful!

The grilled fish was delicious. I went with some foreign friends, and the staff, although speaking broken English, managed to communicate well, earning high praise. The food was consistently tasty. The only downside was the limited selection of wines in the right quality and price range, ending up spending around 30,000 yen for a bottle. Other than that, no complaints, it's my favorite restaurant.

I've been wanting to go to Ginza Onodera, a restaurant in Higashi Ginza, where a talented young chef who quickly earned a Michelin star is working. As soon as we entered the restaurant, the chef greeted us warmly and the atmosphere was cozy and welcoming. Both chefs were young, cool, and wonderful. You can enjoy dishes that utilize the ingredients through the combination of charcoal grilling and French cuisine. The Makiyaki Standard Course menu includes caviar with seaweed, spear squid with red sweet summer marmalade, vegetables from the mountains, scallops with rapeseed blossoms and vanilla, horse mackerel with green onions from Joshu, Kumamoto Akaushi (Aso King) Nebaristar, lamb with blue cheese, hairy crab with matsutake mushroom risotto, baked marshmallow, charcoal-grilled cheesecake, and roasted Sayama tea. The scallops with rapeseed blossoms and vanilla were delicious, with thick and flavorful scallops complemented by a refreshing and rich sauce. The Kumamoto Akaushi (Aso King) Nebaristar was tender and melted in the mouth, with a perfect balance of high-quality fat and grilling. The charcoal-grilled cheesecake was the best I've ever had, with a creamy inside and fluffy outside texture. It was like a cross between ice cream and cheesecake. I heard you can take it out, so I'll definitely reserve a whole one next time I go. #TokyoGourmet #HigashiGinzaGourmet #GinzaGourmet #MakiyakiGinzaOnodera #Onodera #InnovativeCuisine #ModernFrench #CharcoalGrilledCheesecake #MichelinOneStar #HandsomeChefs #Foodstagram #Meatstagram #MeatLovers #Foodies #FoodieGirls #MizukichiGourmet

I went to this restaurant with a customer at a foreign company. Recently, there seems to be a boom in wood-fired restaurants. I was torn between the 24,000 yen course and the 33,000 yen course at this restaurant, but I decided to go for the 33,000 yen course. The grilled spear squid, scallops, mackerel, wagyu beef, and lamb were all delicious. The wood-fired cheesecake that came out at the end was also amazing. There were not many relatively inexpensive wines available, so I had a hard time choosing a wine.

Grilled food... on the top floor of a building in Ginza... This concept, along with its uniqueness, made me visit for the first time. Inside the dimly lit restaurant, the glow of the firewood at the back of the counter... creates a lovely atmosphere♪ And... the dishes primarily focus on the "aroma of firewood". Is it Japanese? No, it's a creative fusion of Japanese and French styles. The wine pairing also complements the dishes well... it's a bit pricey but I have decided to visit again.

Chef Terada from Cantesance showcases his wood-fired French cuisine. This refined wood-fired cuisine quickly dispels any preconceived notions of group restaurants or trendy wood-fired cooking establishments. The delicate use of fragrant smoke and the sophisticated dishes will captivate your taste buds. Wine pairing options are available, with a half-pairing for those looking to moderate their alcohol intake. The quality and quantity of the pairings are both satisfying.

It was a wonderful time with delicious food, wine pairing, and just the right amount of service that didn't interrupt the conversation with someone I respect a lot. It was a happy time, especially on such a cold day... the firewood made me feel warm both physically and visually, and I felt truly happy. I was reminded once again that who you eat with is more important than the food itself. The wine pairing was light on wine, but it made me feel really good to drink a bit more than usual. I forgot to take photos, but the 1970 red wine we ordered at the end was delicious. It was lovely to be able to reminisce about past visits to wineries with the person I went with, while enjoying their wine. Thank you so much.

I visited the restaurant upon the recommendation of a friend. There is a wood-fired oven right in front of the counter, and you can enjoy the performance from the beginning (apparently, it was the idea of Mr. ○moto Yasushi who came to the reception). The dishes were varied, starting from cold and hot appetizers to fish dishes, meat dishes, and more, all prepared in different cooking methods. Since there are many plates, be careful not to overeat, such as with the homemade sourdough bread (everyone couldn't finish the paella).

At the initial auction, they successfully bid on a tuna and treated guests at their affiliated sushi restaurant. The chef has experience in French cuisine from places like "Cantessance" and "Chez No." Their talent and potential are evident, but they seem to be forcing themselves too much into the framework of charcoal grilling. Additionally, serving three types of carbohydrates (bread, risotto, charcoal-grilled rice) is excessive. The course composition needs improvement. On a side note, "Makitori Shin-Kobe" is similar. They are trying something new with "Makitori," which has created a buzz and made reservations difficult. However, I feel like the chef's skills are being constrained by the concept of "Makitori." It's an interesting experiment, so it might be worth trying once. Going back to the main topic, while Michelin categorizes them as French cuisine, it's a mystery. They didn't receive a Michelin star this time, but dishes like paella, sauce-less charcoal-grilled dishes, and risotto prepared in a non-French style were served. They might want to consider changing the obvious theatrics to avoid becoming predictable. A second visit might become boring. By not being fixated on charcoal grilling and incorporating it sporadically, they could make even greater strides. They could either cater to foreign visitors or focus on delicious food to showcase the chef's growth. It may be challenging with the owner's involvement, but I'll say it anyway: chefs of the same generation might surpass them without them realizing it.

Upon entering the restaurant, I was greeted by a dimly lit interior with a wood-burning fire, creating a unique atmosphere not commonly seen in other places. I noticed that similar to the nearby "Le Sputnik" I visited recently, this French restaurant affiliated with a sushi restaurant also had a counter seating setup. However, unlike Le Sputnik, this place had a wider seating area, so I didn't feel cramped at all. I was offered a drink upon arrival, which I declined, and when asked if I wanted water, I agreed. However, I was then asked if I wanted sparkling or still water, which made me a bit uncomfortable. After specifying still water, I was served bottled mineral water. I had a bad feeling about this and asked if it would cost extra, to which the staff responded that it was mineral water. I declined and finally received tap water. Despite coming alone for lunch on a weekday and declining a drink, the staff's insistence on serving a paid drink without understanding the customer's preference was quite off-putting. I have been exploring restaurants in Ginza for over 10 years, and this was the first time I encountered such a situation. It made me feel uneasy and prevented me from enjoying my meal comfortably. I became suspicious when I saw the bottled water and was glad I refused it, but I wondered about those who didn't notice and ended up paying extra unknowingly. It felt like the restaurant prioritized making a slight profit over ensuring a pleasant dining experience for customers. The dishes that followed, including the red beef amuse-bouche, squid and eggplant appetizer, and salad, didn't leave a lasting impression on me. The swordfish and roasted duck, cooked over wood fire, were tender and well-prepared, although the charcoal aroma was not very noticeable. The Basque-style cheesecake was delicious, with a crispy surface and a perfectly cooked interior. The roasted green tea provided was fragrant and enjoyable, adding to the overall experience. Despite coming to enjoy the food alone, the staff's handling of the situation made it difficult for me to fully appreciate the meal. Was a drink mandatory? If so, I wish this had been made clear during the reservation. The kitchen's service was good, with friendly interactions and a comfortable environment for those dining in pairs. The total serving time from start to finish was about 80 minutes, slightly slow but suitable for a relaxed dining experience for two or more people.