I was able to rush to the end of the season and try the bamboo shoot course at Bonju, which is particular about using Shizuoka bamboo shoots. The sweetness may have decreased compared to the best season, but the flavor was still delicious, with a corn-like sweetness coming through even in the extraction. It was amazing. In terms of price and taste, I might prefer this over fugu. Next, I'm aiming for winter Shanghai crab. The wine this time was also wonderful, I had the magician Vougeot from Philippe Charlopin, a beloved disciple of Henri Jayer. It had a powerful and pure taste, combining the strength of Charmes-Chambertin with the cleanliness of destemming. I even thought it might be Vougeot when I tasted it blind. At this level, it becomes difficult to guess correctly without having tasted it before, as it becomes something completely different from other wines in the same region. Thank you for the wonderful meal.

A short walk from Sanjusangendo Bridge, there is a cute shop with a slightly European feel. Inside, the simple decor and bright lighting create a pleasant atmosphere. The dishes served focus on a single ingredient, eliminating any unnecessary flavors to create ultimate simplicity. It was truly a beyond amazing experience. Thank you for the wonderful time!

I am always amazed by the simplicity of this place. The ayu soup has a strong, bitter taste but is surprisingly light and delicious. The cucumber risotto was so good, you wouldn't even know it was made only with cucumbers. The fried eggplant coating with rice was also delicious. Of course, the sauce was eggplant-based. The ayu fish was perfectly grilled, with a crispy exterior and tender inside. This ayu fish dish is probably the best I've ever had! The 6-hour slow-cooked purebred Mishima beef was elegant and powerful, truly the best.

Bon'yu is a shop owned by Kei Kosugi. It opened in 2015. Located about 5 minutes from Sangubashi, it is situated in a residential area. The dishes are made with a strong focus on high-quality ingredients and are cooked simply. Kei Kosugi himself explains the ingredients and cooking methods, providing a truly happy dining experience. I am grateful for the wonderful time spent there.

Had dinner with someone who has taken care of me for a long time. I wanted to meet Mr. Kurusu in person, so I finally had the opportunity. The lobster was served in a luxurious soup, the risotto had only shiitake mushrooms and salt, the pasta had tomato stems, and the incredibly delicious sweetfish. Everything was delicious indeed, but the meat alone left me feeling somewhat unsatisfied. Could it be that it's being masked by seasonings too much? The milk ice cream at the end was also amazingly delicious. The price is on the higher side. It was a bit disappointing that the cleaning seemed a bit neglected, with quite a bit of dust visible. Nevertheless, the enjoyment of food that can only be experienced here, along with Mr. Kurusu's unique customer service, is a stimulating experience that everyone should try at least once in their lifetime. I would like to visit this restaurant again to try a different menu.

Tabelog 4.40 Tabelog silver luxury residential area, located between Sangubashi Station and Park Hyatt on Nishi-Sando, we visited Bonnou. Known as the top gourmet, Kei Kisugi's stronghold. Kisugi-san is known for exploring 6,000 restaurants since his teens, and when he moved from Ibaraki Prefecture to Tokyo, he visited 10,000 restaurants, a true story that everyone respects. People's success comes down to talent, effort, and luck. Kisugi-san won 200 million yen in the lottery he bought in Shinbashi on a whim. Truly a chosen person. Mizuho Bank holds the Ministry of Finance's privileges, and due to the low deduction rate, gamblers avoid it. Baccarat only takes 1.5%, but the lottery is terrible. However, dreams cannot be bought without buying it. I actually won 1 million yen in the lottery. Unlike Kisugi-san, this is the highest rank I have been chosen for. By the way, JRA horse racing is a privilege of the Ministry of Agriculture, Forestry, and Fisheries. If an ordinary person had 200 million yen, they would indulge in about 50 million, buy a house, or lend it to their company, such thoughts come to mind. Personally, I would allocate 100 million to the purchase of US government bonds, give 50 million to my parents, and use the remaining 50 million for various investments to support my friends. However, Kisugi Kei was different. Kisugi-san, who is also the organizer of "The King of Gourmet" published by the same publisher as Tabelog, and "Tokyo's Best Restaurants" that he refers to every year. He used the entire 200 million yen to travel all over the country to seek the ultimate food. This work ethic is outstanding and excellent. I respect Kisugi-san, a Tabelog reviewer I admire and a Retty user with thousands of followers. Both of you have very high presentation skills. By chance, I heard that a friend in Roppongi is close to Kisugi-san and asked for a reservation. Whether it was due to the introduction of a person, they surprisingly gave me a date and time quite close, and it was a definite yes to visit. I'm happy. When I visited Yakiniku Ibuna, it was exceptionally delicious, but I was excited to be able to go to the original Bonnou. I recently purchased the Tabelog Award. 2,700 yen. This was a good book. I read it so much that it had holes in it. In fact, I received an email to reviewers from Tabelog, but I missed it and forgot about it. I couldn't ask for a book from Tabelog, which I am grateful for, so I bought 10 books and distributed them to my close gourmet friends. I was happy to see my humble writing published in places like Apicius in Hibiya, which received three stars for wine, Ichikawa in Shirogane, the top in tuna sushi, and Kadowaki in Azabu, which has three Michelin stars. I am grateful. I visited with the text published in the Tabelog Award in mind. "A restaurant & patisserie opened by Kei Kisugi, known as the "King of Gourmet," with a concept of Simple + Originality. If you visit for the first time, try the Standard Course consisting only of specialties such as "Bonyu-yaki," which takes 6 hours to bake, and "Extraction," a soup that is finished in 5 minutes using only ingredients, water, and salt." We decided to follow your advice and visit with two people. As we entered the store, there was a unique open refrigerator with the only pure Kobe Tajima beef in Japan on the right, and two tables. It was truly a temple for chosen gourmet enthusiasts. Kisugi-san's explanation was fantastic. I think this is not just knowledge or experience, but a skill born from a passion for food. As someone who prides himself on having worked for most of his 20s as a super businessman, moving from the world's top advertising agency to the world's second-largest consulting company, I haven't seen someone with such presentation skills in a long time. If Kisugi-san were a competitor,

-Nature: Sun, Sky, Earth, Grass -Extraction: Blowfish -Marugasa Age: Shiitake Mushroom -Marugidori: Carbonara with Marugidori Chicken -Simple: Shirako, Black Truffle -Earth: Cabbage -Bonyu Yaki: Takinotani Vine Beef (Ichibo) -Bonyu Yaki: Natural Monument "Mishima Beef" (Teito) -Strawberry: Amaou -Pudding, Water Chocolate

I am humbly intruding. It is daunting to even write a post, but since I have been allowed to intrude, it would be a waste not to post anything, so I will nervously make a post. There is no point in giving a score, but I will give it the maximum score, although I am not sure how Tabelog will change it. This is probably the pinnacle of food, the ultimate destination of pursuing food. The taste that both the creators and consumers arrive at after pursuing it. Those who talk about beef must eat here, otherwise they should not talk about beef. Especially when talking about Japanese beef, it is recommended to know the purebred. It is embarrassing to talk about something without knowing it. I felt that way. It may not be a place where many people can casually go, but if you are a food enthusiast, you must visit this restaurant at least once. (I never thought about it until I went.) For those who are going in the future, please sharpen your senses and enjoy it to the fullest!

There were no customers other than us. The owner was speaking quickly and I couldn't understand what he was saying. There was no drink menu, only market price? The atmosphere created by the owner was unique, but also awkward. The taste was neither good nor bad, just average. The meat was delicious, but for the price, you could probably eat better quality meat elsewhere. However, the seasoning on the potatoes and butter in this photo was excellent◎ The cost performance is not good. I hate to be harsh, but I am not considering going back.

Last time was my first visit to Bonyu. The rule at Bonyu is that if you don't go with the same person, the menu changes. So, this time I visited with the same person as last time. During my last visit, the owner mentioned that the next visit would be expensive, but since it was the season for matsutake mushrooms, it was a special menu. I made a reservation confidently, even though it had been almost 5 months since my last visit, so I had to rely on my memory to write this review. I was nervous about the high price mentioned by the owner, but it turned out to be 26,200 yen for two people. It was the most expensive meal of my life, but it was worth it. The taste was exceptional. It started with beef jerky, followed by a dish called "nature," which was essentially vegetables with an amazing dressing. Bonyu and Suzue are completely different in terms of dining experience. Suzue focuses on enjoying the texture and taste of matsutake mushrooms, while at Bonyu, matsutake was transformed into an essence in every dish. It was a unique way to enjoy matsutake. The dish with a carved daikon radish filled with mackerel was also outstanding. Overall, Bonyu offers a new and surprising way of presenting dishes that are not only delicious but also visually appealing. It may be expensive, but the creativity and originality of the food make it worth every yen. I definitely want to visit again.

The classic salad with eel, perfectly grilled corn, expertly cut cucumber risotto, amazing grilled eggplant, grilled peach sorbet, and delicious chocolate wine were all incredibly delicious.

From Sanjouhashi Station, it is a 6-minute walk. Nestled in a quiet, upscale residential area close to Hatagaya Station is the restaurant "Bon.nu" owned by Kei Kurasu. Kei Kurasu won 2 billion yen by purchasing 10 lottery tickets at a lottery stand in Shinbashi. He then went on to explore food and dining experiences by visiting over 20,000 restaurants, becoming known as the king of gourmet. However, he eventually lost interest in eating around the age of 29 or 30 and retired as a foodie. In 2015, he opened "Bon.nu" and transitioned to the role of a food critic, showcasing a unique background. The restaurant does not have a wine menu; instead, customers choose based on their budget. Kei Kurasu emphasizes the importance of highlighting the natural flavors of ingredients through cooking rather than masking them. The dishes at Bon.nu showcase how ingredients can transform and enhance their flavors when prepared thoughtfully. The dishes sampled included: - Beef jerky made from tender and fragrant natural Mishima beef. - Appetizer made solely from vegetable-based ingredients to represent "nature." - Crispy toast reminiscent of a breakfast staple. - Extracted soup made from only lobster, water, and salt, showcasing the essence of the ingredients. - Risotto made with only water, salt, and rice oil, focusing on the flavor of shiitake mushrooms. - Tomato dish with a blue sauce made from tomato stems, providing a fresh and intense tomato flavor. - Grilled ayu fish cooked with a balance of bitterness, sweetness, and smokiness. - Bon.nu steak made from the rare Mishima castrated beef, showcasing a juicy and flavorful cut of meat. - Charcoal-grilled eel with a powerful texture and smoky aroma achieved by simultaneous cooking methods. Each dish at Bon.nu highlights the essence and potential of ingredients in a unique and exciting way, setting it apart from other restaurants.

Is this what they mean by "simple is best"? You can enjoy French cuisine that beautifully showcases the ingredients, leaving a lingering impression. The Taberogu Awad 2022 SILBER award-winning French restaurant TOKYO, also a recipient of the 百名店 2021 award, is located about a 10-minute walk from Sasaki Station. The casual and comfortable atmosphere inside the restaurant is devoid of any tension, making it a pleasant place to dine. Today, I was seated at a table! Kei, who has explored gourmet food extensively, did not undergo any formal training but simply indulged in food experiences. Kei's approach involves working backward from a perfected dish, without trial and error or spending excessive time on preparation! They prioritize the "aroma" to bring out the essence of the original ingredients, offering a high-quality course meal derived from reverse engineering perfected dishes. Visit Date: August 11, 2022 [Omakase Course] - Beef Jerky - Salad with Egg Yolk Sauce - Lobster Soup - Matsutake Mushroom Risotto - Tomato Pasta - Grilled Sweetfish - Sirloin Wagyu Beef - Ichibo Wagyu Beef - Milk Ice Cream - Pudding - Fresh Chocolate The lobster soup, made quickly with just water and salt using a blender, is rich and leaves a beautiful aftertaste. The matsutake mushroom risotto, made with only oil and salt (not olive oil), is also excellent. The rich umami flavor continues to spread in your mouth. The tomato pasta is mixed from the bottom up for a unique finish, with a green sauce made from tomato stems, utilizing all parts of the tomato. The grilled sweetfish is cooked on copper, giving off an amazing aroma. The head is crispy and fragrant, with perfect cooking. It is well-seasoned and delicious. The sirloin is cooked for 6 hours until almost burnt. The beautiful cross-section reveals a good amount of marbling, and the simple salt seasoning enhances the flavor. Each dish, simple yet powerful, is of high quality and delicious. There is also a wide selection of drinks, so I'd love to try some alcohol next time. Thank you for the meal (●´ω`●) Thank you for reading until the end♡ Please consider "saving," "liking," and "following." I am still inexperienced in writing reviews and may sound amateurish, so please be gentle. I will reply to comments as well (^^) Please also follow me on Instagram (^^) Enrique [@eri.ogawa1102]

It was my first visit to Bonyu in 5 years. I had a memorable experience last time with the amazing food, so I was looking forward to it. However, I noticed that the prices have almost doubled in the past 5 years. I opted for the chef's course which included beef jerky, omal shrimp, simple shiitake mushroom and tomato risotto, white asparagus, Bonyu grilled bamboo valley beef (sirloin and tenderloin), and Bonyu milk natural egg chocolate. The dishes here focus on maximizing the natural flavors of the ingredients without unnecessary seasonings. From the first salad to the last dessert, everything was delicious. The omal shrimp still had that wonderful aroma and the shiitake risotto was exceptionally tasty. The white asparagus was presented in an interesting style. The main beef dish was bamboo valley beef, which was light and easy to eat. Overall, I was very satisfied with the delicious food and I look forward to visiting again next time.

You can receive dishes that focus on bringing out the flavors of the ingredients rather than just being delicious. I was surprised by how quickly the bisque was prepared, and the risotto was tasty, making me smile. I noticed that the asparagus had different aromas and flavors depending on the part. Two types of meat were served. This time, the wine was paired perfectly.

The restaurant of gourmet critic Kei Kurasu may be more appropriately described as a place of influence rather than just a restaurant. It has been selected as one of the "French TOKYO Top 100 Restaurants 2021" and has also received the Silver Award on Tabelog. I run a dining blog in Hiroshima, where I operate with a policy of only highlighting the good aspects of a restaurant and not mentioning the bad ones. This policy was actually influenced by Kei Kurasu, although I don't know much about him personally. In the late 90s to mid-2000s, there were influential gourmets in Hiroshima who were part of the "Oishinbo generation" and the "2channel generation." They had very poor manners, freely posting negative comments and criticisms about people and restaurants online. This behavior lacked any sense of wrongdoing, and they even believed they were doing good by correcting the actions of restaurants in Hiroshima. This toxic cycle has had a detrimental effect on the dining scene in Hiroshima. I once met the instigator behind this behavior, and I found them to be completely lacking in respect. This experience motivated me to start my blog as an antithesis to their actions. Despite the older generation's rigid mindset, I have seen a positive influence on the younger generation who have adopted a similar style of not writing negative reviews. It was a heartwarming moment when I received feedback from younger bloggers who mentioned being influenced by my approach. I started using Instagram in 2021 and realized that I am now considered old-fashioned, with a new generation taking over the online scene. I hope to gracefully step aside and retire before becoming a nuisance. However, in the mid-2000s, I felt isolated and Kei Kurasu's articles provided me with encouragement during that lonely period. I felt a sense of camaraderie with him. This was a time when the toxic side of the internet, exemplified by bloggers like Saya Tomosato, was prevalent. It was a time when people were unsure if their actions were right or wrong due to the loneliness. Kei Kurasu's articles served as a source of inspiration for me during that time.

The restaurant, managed by the gourmet Kei Kisugi, who has eaten up 200 million yen, is a place where the true power of food is tested. Categorized as French, but once you taste it, you'll realize it's different. It's not one of the top French restaurants! Kisugi-san, along with the chef, mentioned that it's not the French cooking method. As a preliminary round, I also visited "Tres", formerly run by a head chef, but the wall of "Bonu" is high, and it seems like I should have just gone to the final boss, "Bonu". "Tres" serves similar dishes, but without Kisugi-san's concept, it feels like it's slightly off from the logic. However, with phrases like "members-only", "difficult to reserve", and "Tabelog Silver", the rating is skyrocketing. Anyone is welcome at "Bonu", but it seems to be put off for later. First impressions: - Not what you would expect from French cuisine, focusing on enjoying the sauce and broth - Suitable for those who prefer mild flavors, less salt, and less sweetness - For those willing to pay a high price to enjoy the taste of ingredients - For those who want to hear Kisugi Kei's theory - For those who want to try different types of dishes without considering cost or quantity - For those who want to taste the rare beef designated as a natural monument - For those who want to drink Burgundy wine not found in other restaurants, it is recommended. I personally enjoy dishes with mild flavors, and since I could hear directly from Kisugi-san, I considered this as a meal with a lecture and rated it accordingly. It's a place to learn Kisugi-san's cooking style, focusing on using only "single" ingredients to bring out the natural taste of the ingredients (freshness is the motto). I understand the value of combining ingredients, putting effort into enhancing the flavor, eliminating the distinctive taste, but I don't deny this style. I just thought, "Oh, so this kind of thinking exists." Since the prices are quite high, if you have the financial means, think of it as going to a research institute to enjoy high-quality ingredients as if you were in the countryside. I tasted the shiitake mushroom risotto made with water and salt, and the asparagus cooked in an earthen pot, and it reminded me of the simple dishes of the post-war era that my grandmother told me about. That's it for the final boss store (`・ω・´)ゞ Bishi!! Feeling a bit drained now~ haha [Notes] 1. Homemade Beef Jerky Made with pure Kokugyu beef, designated as a natural monument, from Minoshima in Hagi City, Yamaguchi Prefecture. The flavor is concentrated, and the more you chew, the more flavorful it becomes. I want to keep eating it with champagne in hand. 2. Nature - Sun, Sky, Earth, Grass A salad that expresses nature using 30 types of herbs. Tomato sauce with eggs & no animal products used. I want to know the recipe for the salt-reduced tomato sauce without bitterness. 3. Extraction - Spiny Lobster Blue spiny lobster appears! After frying in butter, it is blended whole with only water and salt. Unlike the time-consuming French bisque using shells, Kisugi-san's soup is different. I want to eat the meat separately, but I'll resist (><) The instantly made soup is aromatic, unlike French soups, and although it lacks the richness in flavor, it's remarkable to bring out such umami with just water, salt, and a bit of butter. 4. Simple - Shiitake Using only shiitake mushrooms, rice, salt, water, and rice oil. Adding dashi would penetrate the taste throughout, masking the deliciousness of the rice. This is also aromatic! I thought, in the post-war era when dashi, butter, and milk were not readily available, was this the style of cooking? Modern cuisine often emphasizes adding and layering, but returning to the basics. Perhaps gourmet enthusiasts who mainly eat out feel a sense of freshness. 5. Tomato Field - Tomato Here it is. Just like Tres. Too much stem sauce and mushy one-pan pasta! I never expected to meet again here! Under the tomato sauce lies a hidden stem sauce. The sauce is made right after boiling the pasta. Is it the ratio of stem sauce, or the amount of boiling water? It doesn't live up to the original. The original was more delicious, but it's like meeting an old acquaintance here.

Visited alone. If I had to say whether I liked it or not, I would say I liked it, and you can tell that the taste is carefully crafted. However, there was a subtle sense of something lacking. While I shouldn't judge based on price, I think there are more and more restaurants in the same price range that offer high overall satisfaction.

I made a reservation for 7:30, but decided to go earlier at 6:30. Surprisingly, I received a call asking to change it to 7:00. It was the first time I experienced a request for a change from the restaurant. The restaurant had regular customers at the counter, one group in a private room, and two groups in the hall. They explained various ingredients, cooking methods, and how the ingredients were grown. The dishes had a unique flavor with a focus on real Japanese beef. It was very interesting and enjoyable. They mentioned it was the base, so I'm looking forward to trying the advanced pairing next time. Thank you for the delicious meal!