伝統四条司料理、1200年の味。
画像は著作権で保護されている場合があります。
画像は著作権で保護されている場合があります。
画像は著作権で保護されている場合があります。
画像は著作権で保護されている場合があります。
画像は著作権で保護されている場合があります。
画像は著作権で保護されている場合があります。
画像は著作権で保護されている場合があります。
画像は著作権で保護されている場合があります。
画像は著作権で保護されている場合があります。
銀座福樹の特徴
ミシュラン2つ星の和食屋で、特別な食体験が待っています。
料理の全てが美味しく、自信を持って提供されています。
東京訪問時には、ぜひ予約して楽しんでほしいお店です。
This place has two Michelin stars and I paid more than 600 USD for my meal, one person, one omakase dinner plus one bottle of beer. So the main question is: Was it worth the money and does the place deserve two stars? Regrettably, in my opinion, the answer is a resounding NO. For sure, it was not a bad meal but it was not worth 600 USD and deserving of two stars. Why? Because the chef uses or rather abuses expensive ingredients in large quantities just to impress the diners (and the Michelin inspectors, rather successfully, I must add.) Lots of luxury ingredients but very little techniques, almost no creativity or inventiveness, all those things that we expect of an establishment with two Michelin stars. At the very first dish, we were “hit” with a healthy dose of caviar, but it was rudimentarily served on top of some creamy stuff (I couldn’t quite catch the attendant’s explanation.) The dish tasted good, but for sure, it did not impress. The parade continues. Fugu for sashimi, again a whole big plate of it. Not just one but two large pieces of Omi wagyu beef served on a thick piece of kombu. Then abalone AND matsutake. At least there was a bit of elaboration for this dish. It was served with some spinach, which was perfectly cooked in a delicious dashi. Then half a lobster (Ise ebi in Japanese.) This dish was particularly egregious in its “simplicity.” The steamed lobster was served in an aspic-type sauce whose simplistic umami taste seemed to come largely from a lot of white onion. Even the dessert was luxurious albeit “simple and straightforward.” Super expensive musk melon, muscat grapes, and a bit of syrup. I could have made this at home! There is a French cooking philosophy called “manger les ingrédients,” eating the ingredients, which I actually practice at home. Buy the best ingredients and cook them simply. But I’m no professional chefs with years of technical experience under my belt. We expect more of a professional chef, especially one with two Michelin stars who charges 600 USD for a meal. Instead, we just got bamboozled with super fancy ingredients served simplistically in large quantities.
Exceptional Kaiseki restaurant, featuring the best and rarest seafood and beef that Tokyo has to offer. The meal began with an exceptionally fluffy whipped tofu topped with a generous heap of caviar. Next was an abalone course, steamed and served in its shell with an accompaniment of uni. Following the abalone was the Japanese sea snail, cut into bit-sized pieces and also served in its shell with a brilliantly silky, subtle broth (the flavor of which was arguably the highlight of the entire evening). Following the sea snail was a Sashimi course - toro, flounder, and uni - served with Japanese lime and a particularly pungent wasabi. Next came the Japanese lobster - steamed and served in its shell - with a gelatinous, delicate sauce that coated the pieces with the essence of the animal beautifully. After a brief plum-wine interlude, the meal progressed with A-5 Omi Beef, cooked rare and smothered with fresh black summer truffle, the origin of which was left a mystery. The penultimate course of the evening was the marinated akami, toro, rice, Japanese pickle, and soup dish. The soup was one of miso and clams, a perfect balance of umami and salinity that served as the perfect counterbalance to the sour Japanese pickles and the richness of the toro. Finally, dessert: the most delicious mango and peaches I’ve ever had in my 27 years on this planet. The mangoes were “eggs of sun”, a rare and expensive - yet perfectly ripe and impossibly sweet - specimen from the Miyazaki prefecture.This meal was one to remember; I will look back fondly on it as a great one.The chef nor his partner speak much English, but they are extremely kind and accommodating, and serve food of the highest quality.
主厨是四條司料理的传人，距今有1200年历史已经四十一代，现在日本只有福树一家做传统四條司料理。在日本已经获得三次大奖！东京米其林二星福树超级想吃他家的前菜 豆腐又不是豆腐料理海胆纯菜配上醋冻主厨自家酿的梅子酒柚子酒 杏子酒龙虾的芡汁太爱了！梅子酒和杏子酒这才是真！刺身拼盘！毛蟹我连汤都喝了！配上鱼籽拌饭！A5和牛 配上芥末籽真的神仙都不换！最后主食 我的大鱼翅拌饭！甜点是日本芒果配上100%樱花蜂蜜，蜂蜜真的点精。
知り合いが推しの福樹さん。どれを食べても品があり美味し。自身の品格も上がった気になれる位、最高級なお店です。また、何かお祝い事などあった時に利用させて頂きたいと思いました。
ミシュラン２つ星の懐石料理店とのことですが、本当に美味しい料理を味わえるお店😋今まで食べたことのない工夫の凝らした、しかもまとまっている、一品一品が手の込んだお料理を味わえます。サービスやお店の雰囲気も非常に良く、都内の和食、懐石料理で福樹以上に上質なお店を私は知りません。完全個室があるのもありがたいです。
The meal we had here was a stand out even among 2 Michelin star restaurants. It seemed like every bite was one of the most delicious and complex I'd ever had - no misses. Chef Onodera coaxes so much flavor out of his ingredients it can be shocking given he eschews the elaborate dishes often found in this class of restaurant. The Edo style tofu was incredible - it had the texture of a burrata and was intensely flavorful. Two of the dishes were decadent 1) the Omi beef with a mountain of truffles which was probably unnecessary and 2) the best sharkfin soup I have ever had with more sharkfin than I have consumed in the rest of my life combined (no complaints about the portion as it was so good). It is expensive but very much worth it.
We were in Tokyo for a week and booked about a month in advance. Simple amazing food worth the trip alone for this one meal.Would recommend 🙏✨
全ての料理を自信をもって出して、全ての料理が美味しい😊
ミシュラン2つ星の和食屋さん。さすがに上品な味で満足でした。ご招待でしたので、いくらのコースかはわかりません。
| 名前 |
銀座福樹 |
|---|---|
| ジャンル |
|
| 電話番号 |
03-3571-8596 |
| 営業時間 |
[土月火水木金] 18:00～22:00 |
| HP | |
| 評価 |
4.6 |
| 住所 |
|
周辺のオススメ
Outstanding experience, will definitely be coming back. Heaps of caviar on creamy tofu, A5 steak served on your personal hot rock and covered in shaved black truffle, and toro sashimi with the best scallop rice. This place is absolutely deserving of the Michelin stars.