I went to the popular restaurant Sio. I first heard about it through a chef's article in a food magazine and had lunch there before. I haven't been back because of its location, it's just not convenient. Since it was highly rated in a guidebook, it's hard to get a reservation, and it was indeed difficult to secure one. However, you can make reservations online, and if you check frequently, you may be able to snag a last-minute cancellation. On this particular visit, I was feeling unwell and couldn't really taste the food, so I won't give a rating. Just keeping a record. I had some extra time, so I went to a nearby public bath before heading to the restaurant, which ended up making me sleepy during the long meal. I heard a story about someone falling asleep during a meal at a three-star restaurant, and now I can't help but find it amusing. This time, I tried the wine pairing, but I found the selection to be a bit underwhelming for the price. The main wine was a Loire Valley Chinon, which wasn't to my liking. I understand that increasing the number of glasses necessitates lowering the unit price, but I would prefer having fewer glasses and enjoying better wine selections. The clientele seemed more casual, with fewer food enthusiasts like myself. I also noticed that the thoughtful touches, like paper menus and souvenir chopsticks, were absent this time. While the staff's service was fine, I felt that without these touches, it was challenging to fully embody the chef's philosophy, which was a bit disappointing as a customer.

I visited the trendy restaurant Sio today. The atmosphere was surprisingly casual, with a bar-like vibe and slightly loud music playing. The dishes were unique and well-prepared, but lacked a bit of impact and were on the smaller side in terms of portion size. I also tried the tea pairing, but I thought it might be better to choose your own tea instead. The prices were decent, but considering the portion size and impact, the cost performance was a bit questionable.

It was a wonderful dinner!!!! Personally, the first compote was the best haha. The other dishes were surprisingly delicious, even though I couldn't understand why they were paired together. I received mayonnaise to take home! Mayonnaise is delicious too!

Good or bad aside, sio has been a hot topic for the past few months. The name sio comes from the word "salt" which brings out the flavor of the ingredients, and the initials S (for Shusaku), I (for itsumo), and O (for oishii). The long and narrow interior of the restaurant has 9 tables for 2 people each, which can feel a bit cramped due to the minimal table size. The course menu costs 12,000 yen including tax, with an additional 1,000 yen for the salt ramen. The pairing option costs 8,000 yen including tax. The fusion cuisine sounds fancy, but it's essentially a mix of different styles. Each dish is well thought out, although taste preferences may vary. However, as a course menu, the lack of coherence in the direction of each dish affects the overall flow and cohesion of the flavors. The wine pairing also lacks a cohesive direction, leading to a somewhat unsatisfying dining experience. Ultimately, the impression is one of whether fusion cuisine is a hit or miss. In terms of value for money, the additional 1,000 yen for the ramen at the end feels a bit overpriced considering the overall portion size. The staff are all friendly and provide good service, making the dining experience comfortable.

Yoyogi-Uehara "sio" Truly enjoyable, top-notch restaurant. Added several dishes to the basic course. The concept of 5 basic tastes + umami is beautifully embodied. Intuitive deliciousness, depth of flavor meticulously calculated through layers, this contrast is excellent. The warm service of the chef and staff, along with the enjoyable explanations of the dishes, elevate the experience. Completely moved by the passionate and challenging dishes, unaffected by recent scandals. Thank you for the wonderful meal.

This was my first time using this restaurant. The dishes were plentiful and all very delicious. For the final dish, I had the option to choose between shirasu rice, salt ramen, and carbonara. I chose the shirasu rice at no additional cost, but I also wanted to try the salt ramen. Each dish was very satisfying, and even meats like horse meat and lamb, which I don't usually like, tasted surprisingly delicious. The dessert and ice cream were also incredibly delicious! It was a truly moving experience. However, the food took quite a long time to come out. We started at 12:30 and finished at 3:00, which was very disappointing.

On this mid-May weekday evening, we visited sio in Yoyogi-Uehara to enjoy their early summer course. It was my second visit to this French wine-loving establishment, and I brought along a young sushi chef. Here is a rundown of the dishes we enjoyed: 1. Chilled Soup: A gentle broth made with clams from Ichinoyama-Ikesu in Choshi, Chiba, infused with the aroma of celery and the refreshing acidity of kalamansi vinegar. 2. Horse Meat Tartare: Served with a distinct raspberry vinegar. 3. Bonito Saltimbocca-style Spring Rolls: Bonito marinated in a mixture of condiments, wrapped in prosciutto, and served in a spring roll with cream cheese, accompanied by a sage-scented cold semi-dried tomato extract. 4. Pumpkin Tortellini: A plate featuring pumpkin puree and ricotta cheese-filled tortellini, served with a variety of flavors including Vietnamese spicy sauce, shrimp, green papaya, asparagus fritters, coconut foam sauce, and a sprinkle of yamatsu Tsujita's signature spice blend. 5. Cold Tomato Sauce Pasta: A refreshing pasta dish with fresh tomato sauce, Italian parsley, fennel, and lemon zest, topped with thinly sliced frozen spear squid. 6. Ayu: Confit of ayu from Lake Biwa, served with a bouillabaisse sauce made with purple shiso, okahijiki, zucchini steak, vinegar-marinated melon, cucumber, and anchovy salt. 7. Lamb: Roasted grass-fed Australian lamb loin with a harissa sauce made from tomatoes and paprika, accompanied by grilled corn, corn puree, young corn pickles, corn silk fritters, and a powder of dried corn and cumin. 8. Carbonara: A specialty of sio, the Carbonara by Chef Nakamura Toshi with a smoky aroma of truffles and pancetta. 9. sio Ramen and Shirasu Don Set: A comforting ramen with a gentle broth made with clams and chicken, along with a delicious shirasu donburi. 10. Dessert: Unfortunately, a photo of the dessert was forgotten. Overall, it was a delightful dining experience with a variety of dishes showcasing the flavors of early summer.

Sio came~ First, let's cheers with Chablis! The clam and celery chilled soup is really good! Salted beef tongue, rusk, horse meat, beets wrapped in bonito with prosciutto on top, burrata cheese, garnish, and tomato lime soup - bonito is in season, right? It goes well with burrata cheese, surprising! Shrimp, ricotta cheese, nut sauce, and others, I like this, it's delicious! Pasta for palate cleansing, refreshing tomato sauce, lemon confit, firefly squid, delicious! Sweetfish, cucumber confit, anchovies, melon, classic butter white wine sauce with anchovies hidden in sweetfish's innards, it's funny! Black wagyu beef, mushrooms, squid ink garlic sauce, something, sukiyaki steak, everyone will definitely like it (in Tosa dialect), definitely like it! For the finish, shirasu bowl, ramen, carbonara, I'm on a diet so I chose carbonara, truffle is amazing, this is dangerous, surprised! Panna cotta with mango, goya tonic, lychee ice cream, if you mix mango and goya, it becomes passion fruit, surprised, haha! Sio's main dessert, condensed milk, milk, almond, it's definitely delicious, it's unfairly delicious, haha! Coffee and chocolate, it's a hassle to come here just to reserve, but I came with a little worry as I'm a fan of Mr. Toba on YouTube, also from Kochi Prefecture, but no need to worry! The staff is also wonderful! I thought the dishes would be more flashy as seen on YouTube, but it was a series of delicate harmonies, a little annoying but really delicious, haha, it was really good! #FormerFishmonger #PubCrawl #PubCrawlJourney #Tabelog #HighRatingOnTabelog #Gourmet #Foodie #BGradeGourmet #sio #YoyogiUehara #ChefToba #FromKochiPrefecture #TosaDialect #WantToConnectWithPeopleWhoLikeTosaDialect #RyokoHirosue #SeriouslyFallingInLove5SecondsBefore

I was able to make a reservation and visited the restaurant. They offered a 10-course meal with dishes like ravioli and pasta, which seemed to have Italian influences. However, the quality of the ingredients and the way they were combined showed a nice mix of Japanese and Western flavors, and everything was delicious. For the final course, I chose ramen, which had a rich broth with a good balance of strong herbs and spices like sansho pepper. The course took about 2 and a half hours, but it was a pleasant way to spend a weekend afternoon. The only downside was that the table could have been a bit larger. Thank you for the wonderful meal.

I had always wanted to visit Sio, so I made a reservation two months ago and finally went there for the first time. Every dish was delicious, and as a beginner in innovative cuisine, I was amazed and impressed by the experience! Each dish was packed with information yet still tasty. From the marinated bonito with cheese spring roll-style to the lime and seasonal citrus soup combination... just hearing about it makes you wonder, where did they get that idea from?! And when you try it, you realize that they actually go well together, the rich bonito and the refreshing yet gentle soup coexist harmoniously...! It was like enjoying a fun food attraction! I definitely want to visit again! Next time, I'll try the course with the main dish included. ✨✨

The restaurant is a popular spot. I made a reservation quite a while ago. It was fully booked. The flavors are delicate and well-balanced. I chose to add Carbonara (+1500) after the main course. They asked me to take the first bite within 10 seconds. The taste and aroma spread in my mouth. The staff at the restaurant were friendly. They explained the dishes in a fun way and made me burst into laughter. It was a fun and meaningful time.

Currently, the hottest restaurant in Japan. Chef Toba was not there, of course, haha. There were about 8 young staff members working hard. The food was truly refined, as expected of a Michelin one-star restaurant, and it was delicious. The service was also wonderful, allowing for a relaxed and enjoyable dining experience.

In conclusion, the expectations were high but it didn't exceed imagination. The way the fish was grilled was good with a crispy skin. It was buzzing on Twitter, but I don't think I would go back. Thank you for the meal.

I made a reservation over a month ago, but visited the restaurant on the second day after it became a hot topic. There were still reporters wandering outside the shop, which was funny. I made a reservation for 4 people, but it was a bit disappointing that there were no seats available for more than 4 people. The staff recommended a drink pairing, which included about 6 items for around ¥8,000, including Japanese sake. They also offered a smaller option with half the amount of items for about ¥4,000, but we decided to go with the larger option since the portion size was around 400cc. The food was as good as the reviews said, with intricate dishes that balanced surprise and deliciousness. My favorite dish of the day was a clear tomato soup with spring rolls floating in it, containing bonito and prosciutto. The combination of prosciutto and bonito was surprisingly good! It reminded me of tekkadon sushi with its flavors. The dishes were small but enjoyable. I personally wished for a bit more of the meat and ravioli dishes, but they might be just right for women. The handsome waiters were good at conversation and hospitality, showing natural care and attention to detail.

A creative French restaurant in Yoyogi-Uehara. The owner chef's shop is always a hot topic. Order: Chef's seasonal course menu (12,100 yen). A seasonal course using seasonal ingredients. The tortellini that came out fourth and the ayu that came out sixth were particularly delicious with complex flavor combinations! I was impressed by the professional chef's skills. I chose the normal size for the last carbonara because each dish came out slowly and I was already full. Thank you for the meal! I want to come back again.

I used it for his birthday celebration. The atmosphere inside the restaurant was very lively and casual, but the dishes that came out were all so artistic that they could be said to be at the level of art expressing Chef Toba's sensibility. I enjoyed the dishes with alcohol pairings, and each pairing was excellent. The floor staff's explanations of the dishes and alcohol were easy to understand, and their cheerful attitude made the experience very enjoyable. I would like to use this restaurant again.

I made a reservation for 5:00 pm with friends from university. I knew the dishes here were beautiful, but they were also incredibly delicious. The lamb dish in particular was outstanding. We had alcohol pairings with the meal, and the combination of drinks and food was fantastic. It was a wonderful time catching up with a friend I admire.

On a hot day with the rainy season approaching, I enjoyed the sio lunch that I had been looking forward to for a long time. The dishes were delicious, with a perfect balance of flavors in the ravioli with shrimp and various other ingredients. The main meat dish was cooked perfectly, and the combination of sweet corn and spicy spices was intriguing and impressive. The chef's creativity was evident in the different approach taken compared to the previous summer's ayu confit dish. Each dish was carefully crafted with a variety of flavors and textures, making the dining experience enjoyable and visually appealing. The warm hospitality of Chef Nakamura, Sommelier Kamei, and the staff made the day even more special. Despite the recent challenges, I am confident that the staff's hard work and hospitality will continue to shine through and be appreciated by customers. The set menu for the day included seven courses with additional à la carte options, paired with a refreshing Italian white wine. The dishes included clam broth soup, horse meat tartare with beets and raspberries, a unique interpretation of saltimbocca, pumpkin tortellini with coconut cream, squid fennel pasta, 9-hour confit ayu with bourblanc sauce, Austrian lamb with corn sauce, Savarin milk gelato, and coffee with chocolate. The day's souvenir from Ikeuchi Organic was a navy bamboo towel, which was a lovely gesture. Overall, it was a day filled with gratitude and delicious food.

Before strange topics started to come up at a trendy restaurant, my wife and I decided to visit. We had reserved the pigeon as our main dish. Since my wife is not fond of pigeons, we asked them to serve it without revealing that it was pigeon. They executed the mission seamlessly without any awkwardness. The other dishes were also delicious and satisfying, but the pigeon was incredibly tender with a lot of moisture, yet not at all gamey, and surprisingly delicious. Although I couldn't help but feel a bit impressed by the fact that it was airlifted from the Loire, there must be a reason for it. We opted for the pairing course again, which didn't have much variation, but just as we were starting to feel a bit greedy, an Olivier Leflaive Mâcon-Villages appeared during a break, fitting perfectly. While there are various opinions out there, I just hope they don't take away delicious food from me.

Date: Weekday Time: 12:30 Crowdedness: Almost full when I arrived, fully packed when I left Customer demographics: Mostly women Ordered dishes: Course b1 for 12,100 yen (6-7 chef's choice dishes) with 3-4 glasses of wine and sparkling wine, totaling less than 20,000 yen per person I have been coming to this restaurant since the era of Grill, probably around 8 times. It's a place I want to visit regularly. The classic horse meat tartare is still delicious as ever. Initially, Mr. Toba was in the kitchen, but now young chefs are taking the lead, and the taste has not deteriorated, still surprising. It's rare to find a restaurant that not only serves delicious food but also provides dishes that are interesting and surprising. This time, there were dishes like takoyaki with a sauce reminiscent of a food stall, showing a playful side that was very enjoyable.

The restaurant "sio," known from TV and YouTube, has earned a Michelin one-star rating. I had been wanting to go for a long time, so I made a reservation three months in advance and finally visited. In short, the Michelin one-star rating is well deserved. Every dish is innovative, the staff's hospitality is top-notch, and the wine pairings are exquisite. The restaurant serves completely new dishes that I have never tried before, and I truly respect that. Despite being a small restaurant in the city, it is filled with Chef Toba's dedication and love. I definitely want to visit again. Marvelous!!