A Japanese restaurant located a little less than a 5-minute walk from Gotanda Station. It is on the second floor, up a staircase, with a main counter and a calm, dimly lit interior. There seems to be private rooms in the back as well. We ordered the course menu, which seems to be the only option available! We also requested the wine pairing. The menu changes with the seasons, and we enjoyed dishes featuring seasonal ingredients like duck and udo. The vinegar jelly with duck was refreshing and delicious, and the fish soup with sea bream was light and fluffy. The combination of orange wine with bonito broth was impressive. The wine had a strong acidity on its own, but it paired well with the broth. The sashimi course included flounder and blackthroat seaperch, both delicious. The aged flounder was especially tasty. The sea urchin with caviar was luxurious, and the spring rolls with corn and scallops were crispy and hot. The fresh oysters were unexpectedly good, especially when paired with the recommended sake, MELLOW. The wagyu beef steak was tender and flavorful, and the Shine Muscat dessert was a sweet and refreshing palate cleanser. The rice dish with simmered golden eye snapper, meat miso, and pickles was satisfying, and we even got a bonus miso dish with shredded sea bream. The meal ended with a dessert of Okinawan pineapple. The total cost was 18,000 yen, which seemed reasonable for the quality and quantity of food. The sake pairing is highly recommended if you enjoy sake. The portion sizes were just right, and the atmosphere was perfect for a date. Overall, a recommended dining experience! Thank you for the delicious meal!

A creative artisan crafts creative Japanese cuisine that allows you to experience the taste of the four seasons using seasonal ingredients. The menu includes the Shinkuro Course (featuring seasonal ingredients in their best form of the day), dishes like new ikura and white shrimp in a pastry shell, beef sirloin and matsutake mushroom soup, seared barracuda, tempura of sea bream and fried taro, homemade ponzu jelly with fresh oysters, kinmedai with chrysanthemum sauce, fig with sesame vinegar dressing, rice cooked with maitake mushrooms, black wagyu beef rib steak, dried sardines with sansho pepper, tai miso, pickles, red miso soup, and Shine Muscat grapes. Truly amazing! They offer a satisfying course with fresh seasonal ingredients in the best possible way. They also provide a sake pairing option for a complete dining experience. The rib steak is especially outstanding, with its tenderness and umami flavor being irresistible. Highly recommended for those who love Japanese cuisine, sake, or fruit wine, and those looking for a place for business meetings or dinner dates in the area. Thank you for the meal!

I visited the restaurant at 7:00 PM and it was already about 80% full. It seemed to be located a little away from the drinking district of Gotanda. The interior was very stylish, dark, and lovely. I ordered the pairing course, which came with a variety of sake and wine that paired well with each dish. There were many unique sake and wine selections, which made the experience enjoyable. The dishes kept coming, and I left feeling very satisfied!

I went to the newly opened Japanese restaurant Shinkuro in Gotanda this year. Even though it has only been open for less than half a year, it was fully booked on the day I visited. Currently, they offer only one course menu with the option of ordering drinks as a pairing or a la carte. The course menu changes monthly, depending on the best ingredients available at that time. The staff was very accommodating, as I don't like raw oysters, they changed it to marinated horse mackerel for me, which was also delicious. Both the meat and fish dishes were satisfying, and the explanations of the dishes were detailed and helpful. The restaurant has a counter and private rooms, and you can make reservations online. The Shinkuro course costs ¥12,000 and includes a variety of dishes such as duck roast, fried sea bream, grilled nodoguro, scallop spring rolls, raw oysters, wagyu steak, and more. The meal ends with a delicious pineapple dessert. Overall, it was a fantastic dining experience at Shinkuro.

A Japanese restaurant opened near Gotanda Station in March this year. The owner trained at "Hyo," a shop in Yoyogi Uehara, and the other owner had experience running an Italian restaurant. The restaurant is located on the second floor of a building near a Chinese izakaya, with counter seats and a few table seats. There is also a private room that can accommodate up to 8 people. We sat at the counter and tried the following menu items: - Aomori duck roast with winter melon and vinegar jelly - Deep-fried sea bream in clear soup with grated daikon - Grilled throat of blackthroat seaperch with sea urchin, caviar, and flounder - Spring rolls with corn, scallops, and karasumi - Live oysters with ponzu jelly - Wagyu beef sirloin steak with jade eggplant and burdock tempura - Shine Muscat tofu salad - Niigata Koshihikari rice with simmered golden eye snapper, pickles, and red miso soup - Okinawa pineapple for dessert We also enjoyed a variety of sake such as Shirakiku, Takachiyo, and orange wine. The restaurant offers a pairing course selected by the owner for 6,000 yen, which seems like a great option. Overall, this authentic Japanese restaurant is a great place for entertaining guests and I would recommend it to friends.

【Restaurant Name】Washoku Shinkuro 【Location】5-minute walk from Gotanda Station on JR Line/Toei Asakusa Line/Tokyu Ikegami Line 【Overview】Proudly offering the best of Japanese cuisine with seasonal ingredients sourced from all over Japan to provide the best dishes every day. The modern counter seats with indirect lighting are perfect for a date. Only course meals are available. 【Budget】¥10,000-¥15,000 【Crowded】Visited around 7:30 PM on weekdays 【Menu】Shinkuro Course - Appetizer: Aomori Tsugaru Duck Breast, Tsurumurasaki Winter Melon, Tosasushi Jelly - Soup: Deep-fried Sweet Sea Bream with Miso Soup - Sashimi: Grilled Dojoguro from Numazu Port, Sea Urchin, Caviar, Aomori Natural Flounder, Myoga - Fried Dish: King Corn and Scallop Spring Rolls with Karasumi - Specialty (Fish): Senpoushi Oysters from Hokkaido with Ponzu Jelly - Specialty (Meat): Black Wagyu Beef Ichipost Steak with Emerald Eggplant and Burdock Tempura - Chopstick Rest: Shine Muscat Vinegared Dish - Rice (in a Pot): Uonuma Koshihikari "Yukishizuku" Rice, Simmered Kinmedai from Shizuoka, Chirimen Sansho Pickles, Homemade Tai Miso Red Miso Soup - Dessert: Okinawa Pineapple 【Impression】Visited after a long time craving Japanese cuisine. The chef, originally from Shizuoka, skillfully prepares selected ingredients. The chef is knowledgeable about sake, and can recommend sake pairings. The sake cups are rare pieces crafted by a current artist from Ehime, personally selected by the chef. Everything was delicious, but some highlights were: - The sashimi of flounder, aged for 4 days, had a deep umami flavor that was instantly noticeable and impressive. - The hot and crispy spring rolls with corn and scallop were bursting with flavors, perfect with the corn's sweetness. - The rice in a pot made with Uonuma Koshihikari rice had a unique texture, and the chef's enthusiasm made the experience enjoyable. 【Summary】 - Japanese cuisine is delicious! - Impeccable ingredients and cooking! - Wide selection of sake! 【Social Media】I also share gourmet information on social media, so please follow me if you're interested. Instagram: 'naoya_522_' Tabelog: 'NAOYA_22' LINEPLACE: 'NAOYA_22' Rating at the time of posting: 3.65

I explored a new restaurant in my local area, Gotanda, specializing in counter-style dining that just opened in March 2023. They offer a monthly changing course menu, with the option of a plus alpha course that includes alcohol pairings. The service was impeccable, with two male staff members and two female staff members providing well-timed dish presentations. Visiting on August 1st, I was impressed by the deliciousness of the "Tsugaru Duck Roast" dish. Other standout dishes included the "Corn and Scallop Spring Rolls with Karasumi" and the "Black Wagyu Ribeye Steak with Jade Eggplant and Burdock Tempura." I can't wait to try the new menu for September!

I enjoyed a peaceful Japanese meal at a counter in Gotanda. The menu for July had about 9 exciting dishes. Here is my review of each dish: - Akita Prefecture Thin Leaf Okinawa Mozuku Car Shrimp: A refreshing and lightly acidic appetizer with a nice texture. - Black Wagyu Beef and Emerald Eggplant Soup: Tender beef cooked at low temperature with a smooth eggplant texture. - Nagasaki Amberjack Tataki with Myoga and Tobiko: Fresh and flavorful amberjack with a deep taste of soy sauce. - Aomori Flounder with Sea Urchin: A rich and delicious dish, opposite to the amberjack, perfect with sake. - Braised Octopus: A tender octopus dish with a nice kick from the mustard. - Awaji Island Conger Eel Fritter with Sea Urchin and Caviar: A unique and delicious dish with a fluffy conger eel and homemade tartar sauce. - Obama Iwagaki Oysters with Ponzu and Grated Radish: A rich and flavorful dish with large oysters, cut and served, a first for me. - Black Wagyu Ribeye Steak: A delightful dish with high-quality beef and a garlic sauce that enhances the flavor. - Shine Muscat White Tofu: A refreshing dish with tofu, mascarpone, and honey, a perfect palate cleanser. - Corn Rice: Freshly cooked corn rice with a hint of butter. - Zucchini Beef Rolls: A new favorite dish with zucchini instead of asparagus. - Dried Mountain Pepper, Homemade Sea Bream Miso, Pickles, Red Miso Soup: A variety of side dishes that complement the meal perfectly. - Okinawa Pineapple: A delicious and juicy pineapple dessert, a perfect end to the meal. The menu was well-rounded with high-quality ingredients. I look forward to coming back again with the changing seasons. Gotanda has a lot to offer in terms of dining options.

This is a newly opened restaurant in March 23. I was intrigued by the good reviews, so I decided to visit for the first time! The course menu consists of only one chef's choice course. The chef's choice course includes 9 dishes. The rice dish at the end is quite filling, so you can adjust the portion based on your appetite. My favorites were 6 dishes in particular! - Akita Prefecture Junsai / Ishikawa Prefecture Iwamozuku / Carabiner Flower Iwamozuku: The crunchy texture of Iwamozuku is delicious, especially with the creamy ingredients. Perfect for summer when you lose your appetite due to the heat. - Awaji Island Hamo Fry: The soft and fluffy Hamo comes in 2 pieces! You can choose between snow salt or tartar sauce, which is a nice touch. When boiled, the meat tightens, but when fried, it's fluffy. - Fukui Prefecture Wakasa Iwagaki / Ponzu Momiji Oroshi: A surprisingly large Iwagaki oyster! It's plump and has a milky flavor. The Momiji Oroshi does a great job. - Low-temperature cooked Ankimo: It was a service dish, but the summer Ankimo has just the right amount of fat, sweetness, and deliciousness. The low-temperature cooked beef was also delicious, so they might be good at low-temperature cooking. - Shine Muscat Shiraae: A homemade blend of mascarpone, honey, and tofu! This Shiraae was very delicious and to my taste. The balance of sweetness, tofu, and lightness was perfect. - Corn mixed rice: Niigata's brand rice called Yuki Shizuku. It changes between white rice and mixed rice depending on the month. Both the rice and corn were sweet and delicious. When you dip the beef roll in sauce, it becomes butter soy sauce flavored. The restaurant has a counter and semi-private rooms. The restroom is well-equipped with amenities, which is nice. They made the leftover rice into onigiri, which was still delicious and made me appreciate the quality of the rice. Highly recommended for those who want to enjoy traditional Japanese cuisine and set meals! Menu items enjoyed on this day/highlights: - Kagami Apple Juice 800 yen - Shinkuro Course 12,000 yen - Junsai / Iwamozuku / Carabiner Flower / Black Wagyu thigh meat and jade eggplant soup - Nagasaki Aji Tataki / Myoga / Tobi-kko / Tosa soy sauce and Aomori Hiramono Sea Urchin - Hamo Fry / Vinegar Bridge / Snow Salt - Wakasa Iwagaki / Ponzu Momiji Oroshi - Black Wagyu Ichibo Steak / Homemade Garlic Grated Sauce / Watercress - Low-temperature cooked Ankimo (Service) - Shine Muscat Shiraae - Corn mixed rice - Zucchini beef rolls / Chirimen Yamane / Homemade Tai Miso / Pickles / Red miso soup / Okinawa Pineapple [Rating on Tabelog] 3.63 [Business Hours] 17:00-23:30 [Closed on] Sundays [Advance Reservation] Not required [Budget] 12,000 yen~ [Address] 2F IA Building, 2-26-4 Nishi-Gotanda, Shinagawa-ku, Tokyo Thank you for reading until the end. If you enjoyed the post, I would be happy if you could like and follow! I post gourmet content every day on Instagram :) I would be grateful if you could take a look. Instagram @mogu.gourmet

The taste of the dishes is all decently delicious, but there was no big excitement. Considering the price and the location in Gotanda, the cost performance is just average, the portion of the dishes is small, and the presentation feels lacking. Perhaps due to the material of the table, the dishes don't stand out much, making it feel even more lonely. Especially the presentation of the sashimi, I thought it would be better if it was a bit more elaborate and visually appealing. Also, I wanted to use a private room, so I made a reservation because it was described as a completely private room, but there were people next to us, and the room was simply divided, which was different from the description.

Shin Kuro, a 5-minute walk from Gotanda Station, offers a course meal for ¥12,000. Some of the favorite dishes included: - Corn tofu with shrimp and edamame - Deep-fried shrimp arm with young corn and snap peas - Tilefish and belt fish with lemon sauce - Eel fritter with zucchini, sea urchin, caviar, and oyster - Wagyu beef steak with long sweet pepper and potato tempura - White sesame tofu with fig, Koshihikari rice, and Shine Muscat The corn tofu with shrimp and edamame was smooth and delicious, while the eel fritter with various seafood was a unique and tasty combination. The Wagyu beef steak was cooked perfectly and paired well with the wine from Cav Dodgy Winery. The meal ended with Shine Muscat for dessert. The restaurant had a great selection of Japanese wines and sake. The atmosphere was cozy, with both counter and private seating options available. It was a popular spot with almost full occupancy during the visit.

Shinkuro@shin.kuro0301 Course. A Japanese restaurant that opened in March this year in Gotanda. When you open the door with a hidden-like appearance, you will find a counter with a bar-like lively atmosphere. You can enjoy delicious Japanese cuisine with excitement. The food was delicious, and the variety of drinks was abundant. Above all, the conversations over the counter were enjoyable. Thank you for the feast. Items received: Shinkuro Course - Corn tofu with shrimp and edamame - Fried shrimp with young corn and snap peas - Steamed Kinmedai from Shizuoka with vinegar and seaweed jelly, and seared Tachiuo from Chiba with special lemon sauce - Eel fritters from Awaji Island, zucchini, Hokkaido sea urchin caviar with seaweed salt - Hokkaido Akkeshi live oyster with ponzu jelly and flower spike - Black beef Ichibo steak with sweet long red pepper and potato tempura - White fish salad with Irojiku from Uonuma Koshihikari "Yukishizuku" - Yamanashi Shine Muscat Budget: Around 15,000 yen Access: About a 5-minute walk from Gotanda Station. #Shinkuro #Japanese cuisine #counter #private room #Three M #Yukishizuku #fujisanwinery #seasonal #meat lover #want to connect with people who love Japanese cuisine #meat #wagyu #nofilter #photo meat #meat lover #meatstagram #meatporn #meat actor

Had a business dinner at the hidden gem restaurant Washoku Shinkuro in Gotanda. Opened in March this year. The fish from Minamiuonuma, Niigata, cooked in a clay pot with reduced pesticides, was delicious. The wine selection mainly consists of Japanese wines, and we ordered a white wine from Joetsu. For sake, we went with a Junmai Ginjo from Juyondai. The menu offers only a course meal priced at 12,000 yen including tax, which might be considered high for Gotanda. I think it's great for entertaining clients. Thank you for the meal.

This time, I visited a high-class Japanese restaurant that opened in March this year in Gotanda, with a Tabelog rating of 3.59. The restaurant is only open at night from 5:00 pm to 11:30 pm. I made a reservation over the phone a week in advance and arrived at 7:00 pm with a friend. The location is a 6-7 minute walk from Gotanda Station on the JR Yamanote Line, Toei Asakusa Line, and Tokyu Ikegami Line. The restaurant is on the second floor and has a stylish, adult atmosphere with a discreet entrance. Upon entering, it felt more upscale than expected, like a refined, slightly quiet izakaya. The owner and staff warmly welcomed us. The seating includes private rooms in the back that can accommodate up to 8 people, as well as a counter with about 7-8 seats. We were seated at the counter in the back, where we were impressed by the black, high-quality hand towels from Imabari. We started with drinks, trying the Shizuoka Tea Highball, Corn Silk Tea Highball, and Fresh Lemon Sour, all of which were delicious. The Shizuoka Tea Highball had an elegant flavor, while the Corn Silk Tea Highball stood out with its corn aroma and lingering taste. The food is only available in a 12,000 yen tax-included omakase course, featuring seasonal dishes made with fresh ingredients from around the country. The course we had included Corn Tofu, Prawn Tempura Soup, Sea Bream from Shizuoka, Hata Fish from Chiba, and a special addition of Grouper. The menu also featured dishes like Deep-fried Conger Eel with Zucchini from Hyogo, Oysters from Murotsu with Ponzu Jelly, Black Wagyu Sirloin Steak, and more. Each dish was delicious, with highlights including the Corn Tofu and the Sea Bream from Shizuoka. The meal ended with a dessert of Shine Muscat from Yamanashi. Overall, every dish was delightful and impressive, showcasing the quality of the ingredients and the skillful presentation. The final course of Ochazuke was also delicious, using the remaining rice to make onigiri with Aojiso Furikake and Tai Miso. The Snowflakes rice was exceptional, and the meal left a lasting impression.

I came across a wonderful counter-style Japanese restaurant. Located in a dining district about a 5-minute walk from Gotanda station, the restaurant is on the second floor with a chic and modern black-themed counter. The delicious food and friendly service made me want to come back again. The only option for dining is the Shin Kuro course priced at 12,000 yen. The dishes, made with seasonal and fresh ingredients, had a gentle and flavorful taste that was truly satisfying. The restaurant also has a great selection of Japanese wines, with a highlight being the Chardonnay from Niigata called "Fuyuyuki Hana." The menu included dishes like corn tofu with shrimp, fried shrimp cake soup, sashimi, grilled sea bream, seared beltfish, fried flounder with zucchini and caviar, fresh oysters with ponzu jelly, black wagyu ribeye steak, fig with tofu, rice from Uonuma, and Shine Muscat from Yamanashi for dessert. The counter was fully booked, and despite only opening in March 2023, it was already a popular spot. I definitely want to visit this restaurant again with the changing seasons.

A calm atmosphere restaurant serving creative Japanese cuisine. The menu is the "Shinkuro Course" for ¥12,000. First, I ordered some bubbles, sparkling wine from Yamagata Prefecture. "Hokkaido sea urchin, Kagoshima black wagyu beef tataki, jade eggplant ohitashi" - a dish that made me glad I came to this restaurant. The course started with amazing dishes. On top of the sea urchin was yakitori sauce, which surprisingly paired well. "Sesame tofu soup, young corn, snap peas" - the sesame tofu had an incredibly fluffy texture, like sweet potato tempura. I was happy to find my favorite young corn in it. The broth was also delicious, I finished it all. "Kinmedai yudofu from Numazu Port, Shizuoka Prefecture" - the color of the kinmedai was beautiful. On top of the kinmedai was a ponzu jelly with shiso flower buds, creating a beautiful presentation. "Ayu spring roll" - I couldn't help but say "cute" when I saw the ayu. The ayu was rolled in spring roll skin with wood buds inside. It looked like it was wearing a leaf-patterned outfit, so cute. The fried green peas on the side were delicious with vinegar and seaweed salt. "Live oysters from Onjuku, Chiba Prefecture" - the oysters were served with ponzu jelly and shiso flower buds. The dish was not seasoned with soy sauce, which was elegant. The plate was from Kyoto. "Clam simmered noodles from Kujukuri, Chiba Prefecture" - the clams did a great job, simmered for 2 hours. The caviar on top added a nice salty touch. "Saury nanbanzuke from Nagasaki Prefecture" - the taste of nanbanzuke can vary depending on the seasoning. This nanbanzuke was to my liking. The plate was from Arita. "Uonuma Koshihikari 'Yukishizuku', Sukiyaki of black wagyu beef loin from Kumamoto Prefecture" - the Uonuma Koshihikari rice was cooked in a black pot, very delicious. The black wagyu beef loin sukiyaki with egg, pickles, red miso soup, and tai miso... the rice was so good that I focused on eating it with the side dishes. When I thought I could only have one bowl of rice, they offered a refill. Of course, I had a second serving of rice. "Dessert" - Kumamoto melon. They also served homemade sake lees cream cheese during the course, which was a great sake accompaniment. The cream cheese was soaked for 3 weeks. The grilled dishes were also elaborate, and it was enjoyable to see the dishes along with the food. The restaurant's name comes from the manager's name, Shin-chan. As a souvenir, they gave me a onigiri made with Yukishizuku rice. I was happy to receive such a gift.