This is a secluded restaurant where you can quietly listen to the whispers of the ingredients. I have always wanted to visit here. Sarukitchen in Higashi-Nakano! The amuse-bouche is a salad of green beans, okra, cucumber, and purple shiso. The okra's richness and the slightly quirky sweetness of the purple shiso... Combined with marinated onions in wine vinegar, the refreshing sweetness and the soft stickiness of okra create a crispy, crunchy texture. The gentle acidity creates a blue gradation that resonates. Next up is the Shizuoka sea snail tabbouleh flavored with cumin. The sea snail, nearly 2cm thick, exudes a refined wild charm while bursting with the sweet umami peculiar to the shellfish. The tabbouleh, with its delicate cumin flavor creeping up from the depths of the fragrant vegetables, complements the rich umami and aroma of the sea snail. The liver sauce, rich in flavor yet completely free of any unpleasant smell, adds a sophisticated touch. The wine I had was Saint-Veran Climat En Combe, with supple, thick fruitiness and a subtle mineral sensation. It had a smooth citrus scent. The porcini risotto was richer in umami and had a more refined aroma than porcini. The risotto, full of umami and aroma, was refined and elegant. "Please enjoy the tomatoes as a sauce substitute!" said the madam as she served the pan-seared red sea bream from Tsushima. The crispy-skinned red sea bream, bursting with noble umami and a tantalizing aroma of fat, paired with the tenderly pan-seared tomatoes, exuding a soft acidity and umami. The refined expression of the tomato, with a touch of bitterness, is something that cannot be achieved with a sauce. The dish is accentuated by the sharp and slightly spicy Myoganji radish. The wine I ordered to accompany the main course was Bourgogne Hautes Cotes de Beaune, with a rich attack yet unexpectedly soft fruitiness. I enjoyed the supple and thick tannins. For the main course, I had the pleasure of meeting the Hungarian national treasure, Mangalica pork, again. The roast Mangalica pork shoulder loin exuded a powerful chewiness, a tearful aroma of fat, and a dynamic umami. The meat had a masculine yet glamorous aroma that tingled with excitement. This dish, with its glossy and masculine appearance, is exquisite! The highly acclaimed Sarukitchen eclair! Everyone, please try it! The eclair, which I had seen several times on Facebook, was a first for me to taste! Despite its small size, the eclair exuded a fragrant aroma from its tight dough. The creamy sweetness with a touch of melancholy and the bitter chocolate created a sophisticated contrast. The accompanying cardamom ice cream completely changed my perception of ice cream! The subtle sweetness creeping up from the rich milky taste and the calming aroma of cardamom. I hadn't experienced such meticulously calculated magic in a long time. I enjoyed a moment of tranquility with my favorite chamomile herbal tea, calming my heart after the exhilarating course. Just a 3-minute walk from JR Higashi-Nakano Station South Exit. This small restaurant in a quiet location just off the main street... In the quiet time, I enjoyed the exciting dishes that stirred my heart.

We celebrated our birthdays at this cozy restaurant with two couples and a few people at the counter. The menu for August included Paprika Mousse with Tomato Consomme, Abalone and Potato Terrine with Zucchini, Summer Vegetable Soup, Pan-fried Cod, Triangular Beef Steak, and Cardamom Ice Cream. The dishes were perfect for the summer, making us feel refreshed. This was our second visit, and despite the long gap since the first visit, they remembered us, making us feel truly special. Such a wonderful restaurant!

Sarukicchin's atmosphere is great, and the staff are polite and provide excellent service. I ordered the Sakuramasu and it was delicious with a good portion size. This is tasty. I would love to visit this restaurant again! I highly recommend everyone to give it a try!

Sar Kitchen is always delicious, but personally, I really love the February menu! The squid ink rice (squid ink simmered with saffron rice) is so tasty, and the scallop truffle sandwich is just amazing. And the main dish, cassoulet, is fantastic! This time, the dessert of strawberry ice cream and cardamom ice cream is also a perfect match. It's amazing!

I have been coming to Sal Kitchen almost every month recently. This season, the game dishes are delicious, so it's an irresistible restaurant for me who loves game meat. Today, I had the roasted duck which was cooked perfectly and was amazing. The mushroom gratin with bechamel sauce was also delicious, with the sauce blending well with the seasonal mushrooms. The fish dish had a soup that complemented the fish's perfect grilling. And for dessert, I had the Far Breton that I had been requesting from the chef for a while. Personally, I think the Far Breton at this restaurant is the most delicious. I want to eat Far Breton again!

Sarukicchin, it's been a while since I visited this restaurant. They serve French cuisine that brings out the quality of the ingredients while having a very gentle flavor. It's satisfying without being too heavy. The prices are reasonable too. Everything was delicious, but my favorite was the scallop sandwich with black truffle. The surface was crispy, while the scallop was tender and sweet, creating a wonderful contrast in texture. The combination of scallop, burnt butter sauce, and truffle aroma was perfect. I could have easily eaten 10 more. The wine pairing was great too, starting with champagne, then white wine x3, red wine, and finishing with Armagnac. The main dish of guinea fowl was also delicious, imported from France and even had shotgun pellets in the meat, adding a touch of realism. Having such a wonderful restaurant within walking distance from home is truly a blessing!

I was taken to a French restaurant by a friend who said it was delicious and I should try it. Before going, I looked at photos and comments on Tabelog and thought it looked like a place I would enjoy. The restaurant was a hidden gem in a house, and the chef and his wife greeted us with smiles. I drank quite a bit of wine, so I took photos to remember, but my memory is a bit fuzzy... I'm sorry. However, the food was truly amazing! The best dish was the venison! It was so delicious and I would love to eat it again. The other dishes were also very tasty and I left the restaurant feeling satisfied with the meal.

A calm French restaurant with a good sense of distance in customer service that makes you want to come back again. The menu includes dishes like roasted Scottish pigeon, roasted Hokkaido anglerfish, gratin with "mountain cheese" from Shimizu Ranch and leeks, chilled octopus from Sajima, homemade ham from baby pig thigh meat, homemade bread, and homemade desserts. The course costs 6,000 yen. The restroom was a bit shocking, but it was part of the fun after visiting. A hidden gem of a restaurant that makes you want to go back regularly.

The best French hospitality. A very delicate French course only. The wine pairing was also excellent, and I had a very happy time!

I want to go back to this restaurant in Higashi-Nakano because the food was so delicious. I had the course meal.

I visited this place about 10 years ago, maybe 2-3 times. The owners, a gentle couple, ran the restaurant. They were skilled and even served game meat. I splurged and brought a 1999 Premier Cru from Domaine de la Romanée-Conti, and they kindly accepted the corkage fee so we could enjoy the wine. Note that they may no longer allow outside wine. The restaurant has a cellar with a variety of wines, so I recommend asking for their best selection to pair with your meal. I'm planning to visit again soon and have already made a reservation.