I visited the Italian restaurant "Cignale ENOTECA" in Tokyo, which has a rating of 3.76 on Tabelog. The location is in Kamiizumi, blending into the quiet residential area. The interior is like an old folk house, very charming. It's a popular Italian restaurant run by Toshiji Higashimori, who trained in Italy. On this day, there were many foreign customers. The dishes included marinated small skin, summer vegetables, starnet caviar, sashimi of tuna, flounder, warabi, hand-rolled seaweed, capellini with purple sea urchin, black beef bavette steak, focaccia, fried Japanese blue crab, Italian summer truffle pasta, dessert assortment, and espresso coffee. They show carefully selected ingredients in a box and explain each dish, which helps create a vivid image. The Italian dishes, paired with wine, are delicious and the atmosphere is great. It's no wonder this place is so popular. It's a wonderful restaurant, isn't it?

The atmosphere inside the restaurant is like a world from a Ghibli movie. The kitchen is surrounded by the seating area, creating a cozy environment. We ordered aperitifs, one white wine, and one red wine each, and the total for three people was around 34,000 yen. We were extremely satisfied with the quality of the food, the ambiance, and the wine. Our next reservation is in January, and the restaurant is mostly frequented by female customers. It's perfect for a date!

I visited Chinyare-san's restaurant. The atmosphere was exciting and being welcomed by Chinyare-san on the stage was a blissful moment. The staff seemed to be enjoying themselves as they moved around gracefully. The ingredients were presented like decorations in a storybook. Delicious. There was nothing unnecessary. Simple and perfect. Thank you very much. Every restaurant has unseen aspects. It's all about how much you can see. I want to eat there again. I want to watch again. I want to be there again.

I had been curious about a bakery that I heard was delicious, and finally visited for the first time. I opted for the chef's choice course only, and requested a pairing for drinks. They started by serving a large platter of today's ingredients, which got me really excited as it was something I had been longing for. The dishes were incredibly delicious and light, making it easy for even women to enjoy. The wines were not trendy natural wines, but rather traditional ones, and all of them were consistently delicious. And of course, the bread was amazing. Especially the freshly baked focaccia on the third round, which I believe is a special bread that can only be enjoyed here. The total cost was 32,000 yen per person. I made a reservation for the next visit four months later on my way out. Looking forward to it.

Invited by a friend who is a movie director, I had a dinner with a TV industry big shot and two other people at a restaurant near Matsumizaka. The location of this restaurant is quite hard to find, especially if you are alone. The interior of the restaurant is a bit dimly lit, with a stylish and trendy atmosphere reflecting the chef's personal preferences. Despite being a hard-to-book place, we found ourselves seated at the counter next to a foreigner who doesn't speak Japanese. It was a mystery how they discovered this place and managed to get a reservation. Furthermore, in the back, there was a famous lyricist sitting. We exchanged greetings as we had worked together in the past. In the unseen space on the opposite side, there were eight people crowded together. Among them was a renowned yakitori restaurant owner who sent a message to us, making us realize we were in a space where notable people gather. The chef presented the ingredients to be used that day, and we toasted with "Hitachino Nest Beer" White Ale. This beer, originally from a sake brewery in Ibaraki Prefecture called Kouno Shuzo, has won gold awards in contests and is well-known internationally. We also enjoyed freshly baked walnut and raisin campagne bread, which was incredibly delicious. It is so popular that they even sell it at a nearby bakery called "PANEVIA." Next, we tried the "Scallop Galette," which was a surprising dish that deviated from our expectations. It consisted of scallops wrapped in a crispy texture and served with aioli sauce containing snap peas, zucchini, and cucumbers, as well as young bean sprouts on top. The combination of textures and flavors was outstanding. We also had the "Hachinohe Tuna Slices and Skewers," which we rolled up with nori, vinegar rice, tuna from Hachinohe, flounder from Takeoka, Chiba, soy sauce, and wasabi. Despite being different from what we anticipated, it was delicious. The "Grilled Eggplant Cold Cappellini" made with white eggplant was gentle and tasty. We also enjoyed the "Mont Saint-Michel Moules" with a complex yet simple and delicious sauce. The meal was accompanied by "Chapata," a crispy and chewy bread, which was also delightful. The "Beef Saute" was tender, and the sauce was flavorful. We also tried the "Mushroom Lasagnette" pasta with a mixture of wild mushrooms, which was smooth and tasty. Adding homemade "Red Hot Oil" with Thai chili peppers enhanced the flavor. We ended the meal with a choice of three desserts: 1) Coffee Jelly with Coconut Pineapple, 2) Yamanashi Peach Ice Cream with Tuile, and 3) Creme Brulee with Passion Fruit. I couldn't resist and had both the peach ice cream and creme brulee, which were both delicious. The peach ice cream had a gentle sweetness with a hint of acidity, while the creme brulee had a strong sweetness that contrasted well with the passion fruit's acidity. Lastly, we had a refreshing herbal tea made with lemongrass and mint, followed by Limoncello, a high-alcohol but refreshing drink, to finish off the meal. Each dish that came out subtly was incredibly delicious.

Located about 10 minutes from Kansen Station, in the alley behind the Matsumi-zaka intersection, this restaurant has become increasingly popular. Weekday reservations are booked up to 3 months in advance, while weekends are booked up to 5 months in advance. The menu for the day included the following dishes. We enjoyed exquisite dishes that brought out the true flavors of the finest ingredients. - Zucchini flower fritters with burrata cheese - Moroheiya sauce - Tuna (lean meat, medium fatty tuna, toro) - Abalone and seaweed roll with yuzu flavor - Sea urchin cold capellini - Sauteed red snapper with anchovy lemon sauce - Kinmedai bouillabaisse - Dessert. Thank you for a blissful time.

Famous Italian restaurant in Shinsei! Looking forward to my first visit! It's great that they show the ingredients. The course includes 6 dishes, 3 types of bread, and dessert. I especially loved the bread. The other dishes were delicious too, but the combination of tuna, seaweed, and rice in an Italian restaurant was a bit strange. I was excited to try the pasta, but the bouillabaisse with short pasta was not what I expected. Looking at other reviewers' photos, there seem to be many delicious dishes, so it may depend on the timing. Thank you for the meal.

Today was another flawless experience at Enoteca. Everything is delicious, but today I tried the grilled ray fin. It was served breaded and crispy, topped with mayonnaise and shichimi spice. The unique texture and flavor combination was a delightful surprise. Once again, I left fully satisfied. #Thankyou #Chef Shunji Higashi #Gourmet #Italian #Kamiizumi #Justbetweenus #Staffapproved #Fromthefrontlines ===========

"Cignale ENOTECA" is a must-visit Italian restaurant. The design of the restaurant, reminiscent of Ghibli or Disney, creates a wonderful atmosphere that enhances the dining experience. The seasoning, which brings out the flavors of the ingredients, is a standout feature. There is a delicate touch reminiscent of Japanese cuisine within the traditional Italian dishes, which I personally find appealing. The homemade focaccia and fresh pasta are impeccably prepared and leave everyone impressed. Buono!! ★ Italian TOKYO Top 100 Restaurants 2021, 2023

I visited Chinyaare for the first time, which everyone around me was praising. It's a 10-minute walk from Jinan and about the same from Ikejiri Ohashi. This time, we had a private dining party in a separate area with 6 people at the counter. We enjoyed a wonderful meal while watching the chef work in front of us. The ingredients of the day included sea urchin, abalone, tuna, sirloin, and more. The appetizer was a light and refreshing kobujime marinated dish. The sashimi included abalone and Yamazaki tuna, served with nori and rice for hand-rolling, a nice touch. The sea urchin capellini was amazing, with a light sauce that was not too creamy. The sirloin steak was lightly seared and served with freshly baked focaccia. The sautéed lobster was delicious, especially with the sauce that we enjoyed dipping the focaccia in. The meal ended with a handmade summer truffle pasta, which was chewy and smooth. We finished with a caramel banana roll cake and fresh herb tea, completely satisfied. I hope I can go back again soon.

An Italian restaurant that was recommended by a colleague. This Tokyo business trip was essentially for this purpose. They made a reservation months in advance at this exclusive restaurant, which is not conveniently located, but it was truly a wonderful place to visit. The restaurant only has a counter, and although there seemed to be many staff members for the number of seats, each staff member is assigned to take care of specific customers. They showed us the ingredients that would be used in today's dishes, and just listening to the explanations made us hungry. The marinated small fish, chicory, radish, etc.: The sauce was refreshing and a perfect start. Cold pasta with sea urchin: The appearance was surprising, and the taste was even more surprising. Wagyu beef fillet steak: I can't eat a lot of meat lately, but the portion was just right, the sauce was light, and it didn't feel heavy. Tempura of swimming crab: Crispy fried swimming crab eaten as is with a spicy sauce. The flavor of the crab is outstanding. Summer truffle linguine: Linguine made with thinly sliced ​​lasagna dough? It was kneaded and served with summer truffle. The aroma of truffle that goes from the nose to the head is amazing, and it's truly a top-notch dish. In addition to the dishes, we were served sake, Japanese sake (which surprisingly paired well), limoncello, and freshly baked focaccia bread made from scratch at the restaurant, all of which were incredibly delicious. It was a fantastic dining experience.

Located about 15 minutes from Shibuya Station, I visited this restaurant after a long time due to being too busy. Once again, I used a private room. The dishes included Osaka Bay's small skin marinated with summer vegetables, starlet caviar (osetra), chicory, radish sashimi, sukiyaki, warrabi, chilled sea urchin capellini, black wagyu fillet steak, mangrove crab, Italian summer truffle lasagnette, and dessert. The dishes continue to maximize the flavor of the ingredients. Personally, the chilled sea urchin capellini was truly delicious. The lasagnette was also exquisite. I could eat this dish over and over. Both the taste and service were highly satisfying. I would like to revisit this restaurant if given the opportunity.

This is one of my favorite restaurants in Izumi. This time, I brought my friends for the third visit. We started with champagne for a toast. This time, we decided to have wine with our meal. The chef showed us the ingredients he would be using today, which always gets us excited. Today, they even had the recently unbanned Ise lobster! - Burrata cheese and mountain vegetable fritters: A dish that captures the essence of spring. Fritters made with koshiabura, butterbur sprouts, and bamboo shoots, served with a white sauce and a hint of green yuzu flavor. Squeeze some vinegar citrus on top. - Tuna sashimi: Served with rice and seaweed, allowing us to enjoy it as sashimi or as a sushi roll. - Loire white asparagus carbonara: A dish that received unanimous praise from my friends. A delicious carbonara made with eggs and cheese, with a twist of asparagus. - Iwate saltwater sea urchin capellini: Handmade capellini served in a sea urchin shell. The pasta is seasoned only with olive oil and salt, allowing us to fully appreciate the sweetness of the sea urchin. Squeeze some lemon for a refreshing finish. - Black wagyu beef fillet with salsa verde: A tender wagyu beef fillet with anchovy-infused sauce and a touch of wood sorrel, perfect for spring. - Freshly baked focaccia: A signature dish of the restaurant, served hot and delicious. - Ise lobster with tomato basil sauce: Sautéed Ise lobster served with tomato basil sauce. The meat is easy to eat with a knife and fork. Don't forget to enjoy the meat in the shell with your fingers. - Summer truffle lasagnette: Another handmade pasta dish that is chewy and delicious. We always order a large portion, and this time was no exception. - Dessert: We had a choice of three desserts - roll cake, chocolate mousse, or ice cream sandwich. We chose the ice cream sandwich with rum raisin ice cream, which had a rich and adult flavor. Despite enjoying a full course meal, we didn't feel heavy afterwards. This Italian restaurant is definitely one that I want to keep visiting.

A friend invited me to a seat reserved at this restaurant, and it was my first visit. The restaurant is located a few minutes from the Matsumi-zaka intersection, down a small hill. We started with champagne for a toast, followed by the chef introducing the day's ingredients. Uni and Ise ebi (Japanese spiny lobster) were the highlights of the day. Especially the Ise ebi was cooked from the live ones in the aquarium inside the restaurant. The lineup of luxurious ingredients was impressive. The dishes we enjoyed are as follows: - Bread, walnut and raisin campagne - Burrata cheese and mountain vegetable tempura (bamboo shoots, aburana, sprinkled with green yuzu) - Sashimi (Ishigaki, tuna red meat and back part of the tuna) - White asparagus carbonara (Oita eggs, homemade bacon) - Bread, Italian ciabatta - Uni capellini (fresh pasta) - Wagyu beef fillet steak, anchovy onion sauce - Sauteed Ise ebi with tomato basil sauce - Bread, focaccia - Summer truffle lasagnette (fresh pasta) - Dessert, raw chocolate and Miyazaki mango - Wine The deliciousness of the ingredients and the sauces and accompaniments that enhance them were outstanding. We were able to enjoy the seasonal ingredients in unique dishes at this restaurant. I would love to visit again in a different season.

It's about a 10-minute bus ride from Nakameguro, and you can also get there from Shibuya. This was my second visit because I loved it so much the first time. It's a bit of a hidden gem, but since it was my second visit, finding it was a breeze! We started with a champagne toast. The excitement builds as we wait for the first dish after seeing the ingredients for the day. Today's dishes: - Sea urchin and burrata: The fresh sea urchin was a delight, and the Southern Italian cheese paired perfectly. - White asparagus munier carbonara style: Sautéed in butter, the rich egg and asparagus combination was a hit. We enjoyed dipping the house-made bread in the leftover sauce. - Sauteed red snapper with salsa verde: Sweet and crispy, with the homemade mayo being a perfect match. - Black wagyu beef fillet with sansho pepper: The fritters of butterbur sprouts added a nice touch to the tender and delicious meat. - Summer truffle lasagnette: You can choose the portion size, and we went for a large one this time. It was so delicious we finished it quickly! - Dolce: We chose the strawberry roll cake this time, which we enjoyed with a cup of coffee that had a hint of hazelnut aroma. They also served three types of house-made bread, including walnut and raisin ciabatta and focaccia. Overall, it was incredibly delicious!

Today was another perfect day at Enoteca. The combination of white asparagus, cheese, and egg was so delicious that I wanted to order another plate just of that. Of course, I also wanted three other dishes. I was extremely satisfied. #Thankyou #Chef Shunji Higashimori #Gourmet #Italian #Kamiizumi #JustBetweenUs #Staff enjoyed it too #That's all from the scene.

There is a stylish restaurant located in the upscale residential area of Matsutao in Shibuya, where there is nothing around. The atmosphere inside is warm and chic, with a counter serving Italian-style dishes like sashimi with soy sauce, which was surprising. Even the nori and vinegar rice were served, which was unexpected but delicious. The hand-rolled sushi was also tasty. Overall, the food was simple and delicious, and I enjoyed the ambiance as well. I would definitely consider visiting again in the future.

Chinyareeno Tekashinsen, a famous restaurant located in a narrow alley in the neighborhood of Shibuya. It seems that even Justin Bieber visited this place recently in disguise! We had the privilege of using a semi-private room on this day, and we had a wonderful time in a very calming atmosphere. The dapper Chef Toson himself explained the carefully selected ingredients to us! The wine selection was also truly amazing! I'm already looking forward to making a reservation for next time.

From Shibuya, take a bus to Matsumizaka intersection. There is an Italian restaurant in a nearby alley. It has private rooms and a counter, and I visited with 4 people sitting at the counter. We were shown the fresh ingredients of the day and given explanations of the menu. The seasonal seafood risotto was exceptional that day. Also, all the bread was delicious. I will definitely go back.

Chinyare Enoteca is located in a residential area about 15 minutes from Shibuya Station. This was my first time visiting, and I had the following dishes: - Burrata cheese and rapeseed with karasumi - Nore-soreno (baby eel) ajillo - Black wagyu beef fillet cutlet - Kinmedai (alfonsino) fritter with basil flavor - Truffle lasagnette - Chocolate mousse - Souffle cheesecake - Rum raisin monaka ice cream I enjoyed every dish from start to finish. I would love to visit again. Thank you for the wonderful meal.

Reservation Method: Reserved through the Tokyo 2021 Top 100 Restaurants list for 2 people at 18:30 on 11/21 (Mon). Rating at the time of visit on Tabelog: ★3.77 Cuisine: Italian Price Range: ¥15,000-¥20,000 per person for set courses only Dishes: - Burrata cheese with rapeseed flowers and karasumi - Nori and sotero aglio olio - Black wagyu beef fillet cutlet - Kinmedai fish with basil-flavored vaporetto - Truffle lasagnette - Desserts: chocolate mousse, souffle cheesecake, ice cream