I have been visiting CHIUnE regularly, and this time I would like to review my experience in July 2023. The essence of the ingredients was conveyed with minimal embellishments, showcasing the core flavors beautifully without any unnecessary distractions. The dishes not only highlighted the quality of the ingredients but also the deliciousness of the overall cuisine. This visit marked my last before their relocation, and once again, I thoroughly enjoyed the unique flavors that CHIUnE has to offer! - Price: Approximately 75,000 yen for the course menu + drinks (half pairing + glass of champagne) - Duration of the course: Just under 2 hours - Dishes I tried: - Ayu (sweetfish) soup: ★★★★★ - Edamame risotto: ★★★★ - Flathead pasta: ★★★★ - Kamo eggplant: ★★★ - Chorizo: ★★★★ - Consomme: ★★★★ - Cuttlefish: ★★★ - Shiitake mushrooms: ★★★ - Duck: ★★★ - Amagi black pork: ★★★ - Nodoguro rice: ★★★ - Shaoxing wine ice cream: ★★★ Detailed descriptions: - Ayu soup: The rich umami and bitterness of Gifu's sweetfish and liver create a deep and satisfying flavor profile that lingers on the palate. - Edamame risotto: The fresh aroma of edamame, the sweetness of Yumepirika rice, and a hint of ginger come together harmoniously in this dish. - Flathead pasta: Perfectly cooked pasta and flathead fish create a unified texture, with concentrated flavors that are both beautiful and intense. - Kamo eggplant: Deep-fried and simmered in consomme, the eggplant's natural flavors shine through, enhanced by the richness of the broth. - Chorizo: The juicy and flavorful chorizo, served with a mushroom slice and eggplant sauce, offers a burst of umami in each bite. - Consomme: A light yet flavorful soup with the refreshing notes of myoga and ginger, perfect for summer. - Cuttlefish: Served with turnip and cuttlefish broth sauce, this dish offers a robust and chewy texture with layers of flavor. - Shiitake mushrooms: Served with egg yolk and potato sauce, the mushrooms are fragrant and rich, complemented by the creamy sauce. - Duck: Cooked with nameko mushrooms and red vinegar sauce, the duck is tender and flavorful, with a hint of smokiness. - Amagi black pork: Marinated in Gujo miso, honey, and fruits, then grilled over charcoal, this dish is tender, sweet, and aromatic. - Nodoguro rice: Cooked in a clay pot, the rice is flavorful yet light, with a refreshing touch of lime. - Shaoxing wine ice cream: Smooth and creamy, this ice cream has a light sweetness and depth of flavor that lingers on the palate.

I visited this restaurant just before they moved, thanks to a lucky encounter. The first floor had a waiting area, while downstairs there was a sophisticated space with a counter seating for 8 and an open kitchen. I only posted one photo of the food, and the best dish was the sea bass! The sea bass in broth with turnip was exquisite and absolutely delicious. I want to eat it again. The dishes I had included: *Sweetfish soup from Waragawa River *Edamame and Yumepirika rice *Eel capellini *Chorizo *Consomme soup with winter melon, myoga, and ginger *Sea bass with turnip *Shiitake mushrooms *Duck breast with nameko mushroom sauce *Charcoal-grilled Amagi Kurobuta pork *Eel dashi noodles *White tea with Shaoxing wine ice cream. It was a delightful experience with delicious food in a lovely atmosphere.

Tabelog GOLD 2023. Despite the high cost of 88,000 yen per person including pairing, it is extremely difficult to make a reservation. The cuisine focuses on high-quality ingredients, with minimal seasonings and decorations, resulting in beautifully crafted dishes. The specialty is a dish featuring fresh shiitake mushrooms. The pairing is also excellent. The current location will be closing after this day, with plans to relocate to Kioicho this autumn.

Thank you for viewing. I hope you can give me your "likes", "follows", and "save the restaurant". I revisited "CHIUnE", the winner of The Tabelog Award 2023 Gold. The current location in Nishi-Azabu will be open until August 11th, and the next location will open a little later. The dishes here are consistently amazing, with a simple yet delicious taste. It's comforting to enjoy dishes that focus on quality ingredients without unnecessary additions. I wonder if anyone can replicate the dishes here. The menu I had on this day included "Ayu Soup from Waragawa", "Edamame Risotto", "Conger Eel Capellini", "Silk Skin Eggplant", "Chorizo and Mushroom Slices with Eggplant Sauce and Olive Oil", "Consomme Soup", "Tilefish and Turnip Miso", "Shiitake Mushroom with Egg Yolk and Potato Sauce", "Duck Breast with Nameko Mushroom and Meat Juices Sauce", "Charcoal-grilled Tenjo Black Pork Marinated for 2 Weeks", "Conger Eel Broth Somen", "Shaoxing Wine Ice Cream", and "White Tea". Each dish was delicious and satisfying. I look forward to visiting the new location. Thank you for the wonderful meal.

This is one of the best restaurants in my opinion. I had planned to come with a special woman someday, but ended up going on a date with an elderly food companion. I couldn't choose just one dish to order because they were all so delicious. It's quite sad that I won't be able to taste the unique dishes that can only be found here anymore, but I'm glad I was able to go one last time.

Visited for the first time thanks to a friend's kind invitation. Impressed by the luxurious space and the simple yet flavorful dishes... Already looking forward to my next visit in a year! #chiune #creativecuisine #Hiroo #restaurant #gourmet #deliciousfood #foodie #foodlover #instagrammable #Tokyo #Minato-ku #Shibuya-ku

The work is meticulous and the taste is like "mmm". However, it's not a taste that will leave a lasting impression. It's delicious, but I feel like there are other dishes elsewhere that are even better. But I can understand why some people would want to become regulars based on the chef's demeanor and personality. However, my reviews on food websites are based solely on taste, so this is how I feel.

Hida Takayama black beer caramel with a strong caramel taste, a surprising start as it's not a champagne start. Ayu soup tastes just like ayu fish, with no unpleasant bitterness and a rich yet refreshing aftertaste. Hishiyama Japanese wine is refreshing with a strong acidity. Edamame risotto has a crunchy texture with perfectly cooked rice. URLAR white wine from New Zealand by the famous Nishi Shuzo brewery in Tomino Takara. It also has a noticeable acidity. Capellini with flatfish has finely chopped flatfish that blends well with the pasta, creating a delicate flavor. Cies has a good balance of acidity and aroma. Kamo eggplant is fried and simmered in consomme, retaining its texture while bursting with flavor. Chakori has a light pink color and is quite enjoyable. Tiancheng black pork chorizo with fluffy mushrooms on top, releasing a burst of aroma when served. The chorizo has a coarse texture that complements the dish perfectly. Winter melon, ginger, myoga, and consomme combine for an unexpected flavor. From here on, I gave up on taking notes (lol). Amberjack with kabura meat has a thick texture with the robustness of amberjack and occasional citrus notes. Shiitake mushrooms with potato sauce underneath, topped with a raw egg yolk. This is a true CHIUnE dish. Red wine with a strong fruity flavor that I enjoy. Duck with nameko mushroom sauce and aged something sauce (sorry for the vague description). The duck is moist and smooth, with the nameko sauce adding an interesting twist. Red wine. Tiancheng black pork marinated for two weeks and charcoal-grilled, resulting in a sweet and juicy dish. I know it may sound uncultured, but I'd love to try it with rice (lol). Junzai somen with a refreshing taste that cuts through the meat's fat. Shaoxing wine ice cream that goes down smoothly. White tea. The restaurant is located in a residential area with no sign outside. At first glance, it looks like a house (albeit a mansion). Inside, the decor is like an art museum, overwhelming the space. They are planning to move soon, and I'm curious about their next location (although I have no plans to visit).

I visited 【CHIUNE】, where I have been going since my Ginza days. It was a nostalgic feeling as it was my last visit to this location, but I am excited thinking about the next store. The food was delicious as always today. Looking forward to the new store. Thank you for the meal.

Ayu soup: A rich soup packed with all the flavors of ayu. The taste spreads from the first bite, truly delicious. Edamame risotto: The combination of yum

Today, I finally visited Chiyune-san as I had been wanting to do. I requested a non-alcoholic drink pairing. The dishes that came out are as follows: - Sweetfish Soup: A rich soup made from thoroughly pureed sweetfish. The soup was rich in flavor, with no roughness or bone texture, allowing the essence of the sweetfish to shine through. I enjoyed the lingering taste of sweetfish in my mouth. - Scallop Cappellini: Thinly sliced scallops that spread a perfect balance of spiciness and umami with the pasta. - Kamona Eggplant Consomme: A sticky and rich Kamona eggplant soaked in a special consomme with no off-flavors. - Tengu Black Pork Chorizo: A dish where the juicy and tender chorizo is filled with the umami and aroma of olive oil and mushrooms, creating an incredible harmony of flavors. - Consomme Soup with Winter Melon: Winter melon cooked in the consomme used for the Kamona eggplant dish. The clear umami of the consomme is outstanding, with finely cut ginger adding a nice touch. - Kinmedai Clam Chowder: A milky clam chowder that seems to be made only with the saltiness and umami of the clams, combined with the crispy scales and tender flesh of the grilled kinmedai. - Shiitake Mushroom with Potato Egg Yolk Sauce: A dish with juicy shiitake mushroom umami and the sweet taste of potato sauce and egg yolk spreading in the mouth, providing a happy time. - Tajima Beef Steak with Nameko Mushroom Gravy Sauce: The Tajima beef steak was my favorite dish today. The tender and juicy Tajima beef paired surprisingly well with the nameko mushrooms and meat juice gravy sauce. - Tengu Black Pork with Sweet Fruit: Tengu black pork coated in a concentrated sauce. The juicy fat and deliciousness of the meat were exceptional. - Rice with Tachiuo: Grilled tachiuo fish on charcoal, then cooked in a Spanish pot with the residual heat of the rice. An exquisite rice dish to end the meal. - Shaoxing Wine Ice Cream: Milk ice cream with the aroma of Shaoxing wine. Delicious. Overall, the ultimate cuisine that focuses on enhancing the taste of ingredients without using seasonings. It was my first time experiencing such meticulously crafted dishes. It was a happy time enveloped in gentle saltiness and umami. I enjoyed it immensely. Thank you for the wonderful meal.

- Overflowing scent of ayu fills the mouth. The rich and thick flavor of ayu fills the mouth and overwhelms with its aftertaste. The bitterness and umami that express the ingredients directly are superb. - Edamame Risotto: The texture of the Yumepirika rice is beautiful. The large, slender grains of rice are infused with the umami of edamame. However, the rice is rice, and the edamame is edamame, each having a distinct and independent deliciousness. - Flat Clam Capellini: A dish that combines thinly sliced flat clams with pasta. The way the flat clams are cut is abnormal. Are they trying to match the texture of the thin pasta? The unusual unity of the flat clams and pasta in the mouth, along with their umami, is tremendous. - Chorizo and Amagi Black Pork: Thinly sliced mushrooms and Amagi black pork chorizo. How can mushrooms be sliced so thinly? The chorizo is roughly meaty. One bite and you'll be definitely captivated by its umami. The aroma of mushrooms and the umami of pork create an incredibly delicious flavor. - Kinmedai Clam Chowder: The way the scales and flesh of the kinmedai are grilled is just amazing. How did they achieve this? The mild umami hidden in the light clam chowder perfectly complements the kinmedai. - Sawtooth Oak Mushroom with Potato Sauce: A dish that combines sawtooth oak mushrooms, egg yolks, and potato sauce. The aroma of the mushrooms is knockout even before tasting. The strength is conveyed. When combined with the potato sauce and egg yolk, the umami world that emerges leaves you speechless. - Tajima Wagyu with Nameko Mushroom Sauce: Impressed by the tenderness of the meat and its umami. A wonderful deliciousness that expresses the true nature of the ingredients. - Amagi Black Pork with Soy Sauce and Fruit Sauce: Marinated for two weeks in a special sauce made from fruits and soy sauce, then grilled over charcoal. Fell in love with the sweetness and elasticity of the fatty meat. This was my favorite dish of the day. - Nodoguro with Spanish Rice: Almost an exaggeration to call it Spanish rice. A superb rice dish that can be enjoyed with a rich flavor yet light taste. - Shaoxing Wine Ice Cream: Enjoy the aroma of Shaoxing wine in milk ice cream. It's so delicious that you could eat as much as you want. The way the ingredients are utilized and expressed, as demonstrated by Mr. Furuta, is truly a pleasure to experience. Just thinking about the preparation and time spent on the dishes is enough to be terrifying. The gradual variation in umami intensity was very interesting, making me eagerly anticipate the day I can taste them again.

I have encountered three people in Japan who have an "absolute sense of taste". These individuals can taste water and determine where it is from, identify the origin of fish and shellfish, and even recognize the producer of meat they eat. Their taste buds are so refined that they never forget a taste. The dishes they create have a beautiful lingering taste. One of these individuals is Sato from Chiune. His taste, temperature, texture, and meticulous setup are perfect. Generally, when someone's taste buds are too sensitive, dishes tend to be bland because they rely solely on the taste of the ingredients to satisfy their own taste buds. This can leave customers feeling unsatisfied. However, Sato's dishes are different. They have a perfect balance and a delicate complexity that goes beyond a simple reliance on the ingredients' flavors. From bold and impactful dishes to hidden intricate flavors, Sato's dishes are truly one-of-a-kind in Japan. The dishes reveal the essence and structure of the ingredients beautifully. The pairing with wine is also exceptional. Sato's expression of "ayu" (sweetfish) is unmatched. Each component of the ayu has a beautiful flavor. The richness, bitterness, and creamy aftertaste are all perfectly balanced. The "edamame risotto" has a perfect balance of saltiness and sweetness, making each rice grain taste incredibly sweet. The texture of the rice and the chewiness of the beans create a heavenly experience. Sato's absolute sense of taste is also evident in his consommé, which is a masterpiece among professionals. The clam chowder with kinmedai (golden eye snapper) has an incredible soup that bursts with flavor. The preparation of the kinmedai is excellent, but the soup preparation surpasses it. The dish with original shiitake mushrooms is perfect on its own, but when paired with the wine, its deliciousness truly shines. The duck gathers flavor at the core temperature, while the pork has a charred flavor, fatty richness, and multiple hidden flavors that unfold after a strong impact. The wine pairing elevates the experience even further. The nodoguro rice was also delicious. The freshly made shaoxing wine ice cream was a memorable treat. It was an unforgettable dining experience. I have visited multiple times. Sato is truly one-of-a-kind in Japan. In my personal opinion, this restaurant deserves a perfect score of 5 points.

Second visit~ Since my last visit was also in November, the ingredients were the same as last time, but the dishes were amazing! The interior of the restaurant is simple and elegant, with a white-based color scheme. The seamless integration of the food and the surroundings creates the perfect setting to savor the dishes. Watching the cooking process and wondering what will be served next adds to the excitement and enjoyment of the experience. I was quite nervous during my first visit, but once the dishes started arriving, the delightful surprises and flavors quickly eased my tension. The dishes I enjoyed included: - Kegani Royal - Risotto with peanuts and Yumepirika rice - Capellini with natural scallops - Gensuke daikon with consommé - Chorizo and mushroom consommé with white truffle - Hida suzuki meuniere with clam sauce - Shimeji mushrooms with egg yolk - Duck - Amagi black pork - Matsuba crab caldoso - Shaoxing wine ice cream The risotto with peanuts and Yumepirika rice was my favorite, showcasing the chef's talent in bringing out the best flavors from simple ingredients. The Capellini started light but gradually revealed the sweetness of scallops. While Chiune is known for its wine pairings, I prefer tea and other drinks, allowing me to fully appreciate the flavors of the dishes. The chorizo paired with eggplant sauce was a unique combination that added a refreshing touch with olive oil. The shimeji mushrooms and egg yolk dish was consistently delicious, surpassing mere tastiness. The duck was a highlight, with a rich flavor and a sauce made from duck bones, neck, and leg that complemented the meat perfectly. The enoki mushroom dish was so delicious that words cannot fully describe its taste. Visiting Chiune is a unique experience that only those who have been there can understand, making it a sought-after reservation. I recently had my third visit in June 2023 and already have my next visit planned, looking forward to it! #CHIUnE @ Minato-ku ◾️ Restaurant IG @satoshi_chiune ◾️ Cuisine Innovative Fusion ◾️ Price ¥50,000-¥60,000 ◾️ Closed - ◾️ Hours 17:00- / 20:30- ◾️ Food Blog 4.57/GOLD2023/SILVER2022

Course clam, wood buds risotto flat clam, capellini Kamo eggplant cooked, consomme chorizo, mushroom, olive oil consomme soup, myoga, ginger, winter melon, golden eye snapper, clam chowder sauce, raw shiitake mushrooms, egg yolk, potatoes Kobe, Tajima Genshi Castle black pork, charcoal-grilled throat black, cooked rice Shaoxing wine, ice cream. It was my second visit in 4 years, and the food was delicious as always! It seems like they will be relocating soon, looking forward to enjoying another meal at their new location next year! Thank you for the wonderful meal! If you'd like, please follow my Instagram account to see more! Instagram: https://www.instagram.com/tiffutogram/

The cooking method that brings out the flavor without any unnecessary ingredients is amazing! The dishes are gentle and beautiful. I was able to try the specialty dishes of fresh shiitake mushrooms and sweet black pork, and the menu was also very satisfying. The first ayu of the year started with a chione soup, which was delicious with a lingering bitterness.

I had always wanted to visit Chef Furuta's restaurant. The waiting room with comfortable sofas and bookshelves looked very nice. The restaurant will close in the summer and relocate in the fall. The restaurant operates with a simultaneous start in two parts, so being late is not allowed. I visited for a late dinner at 8:30 pm. There are 8 seats at the counter, and the friendly service made the atmosphere very pleasant for all customers. The ambiance was quite casual. The dishes may look simple at first glance, but the flavors are rich with the unique combinations surprising me. The portion sizes are not too large, leaving a very good after-dinner feeling. Only one photo of the food can be uploaded. There are half and full alcohol pairings available, and even the half pairing was satisfying. I opted for the half pairing, which cost 72,600 yen including tax. There are no high-end wines served. For non-alcoholic tea pairing, the cost is a little over 60,000 yen. The drink options include grape juice, Shaldon sparkling, Shaldon, and Merlot. The meal started with Hida Takayama beer stout, which was surprising as it is usually pilsner. The first dish was a soup made with Ayu from Torii Hira-Imamura / Katsunuma Torii Hira Blanc 2020. The second dish was a risotto with clams and Yumepirika rice. This was followed by a Comte Lafond Sancerre Grande Cuvee Blanc 2020. The third dish was capellini with abalones. The pairing was Torre di Giano Vigna Il Pino from Lungarotti. The fourth dish was a dish made with Kamo eggplant, Sudachi, and consomme. The pairing was Inazio Urruzola Txakolina Rose. The fifth dish was chorizo with eggplant, olives, and mushrooms. This was paired with HENRIOT Cuvee Hemera 2006. The sixth dish was a soup made with winter melon, ginger, and myoga. The pairing was Chateau Malartic-Lagraviere Bordeaux Blanc. The seventh dish was Kinmedai from Izu Inatori with clam chowder. The pairing was Vire Clesse Tradition "Les Pierres Blanches". The eighth dish was Shiitake mushrooms with egg yolk. The pairing was Comte Lafond Sancerre. The ninth dish was Kobe beef with Nameko mushroom sauce. The pairing was Chateau Poujeaux Moulis en Medoc 2016. The meal ended with Toguro black pork char siu, takana, and egg omelet. The meal was so delicious that I wanted to take some home, but when I suggested making onigiri with the leftovers, I was told there was too much oil. For non-alcoholic options, Miyazaki roasted tea was served. The meal concluded with a smooth Shaoxing wine ice cream, which is always served as a dessert.

Since moving to Hiroo, I haven't had the chance to visit Chef Yusuke Furuta's CHIUnE until a friend invited me recently. This was my first visit to this restaurant. They will be relocating to Garden Terrace Kioicho around October! - The Tabelog Award 2023 Gold-winning restaurant - Foodlog rating of 4.57 - Started with a toast with Paul Bara Grand Cru (Champagne) (full pairing with alcohol) - Eel and junzai - Clam and Yumepirika risotto - Capellini with flat clams - Kamo eggplant consommé with vinegar citrus sauce - Chorizo, mushroom, and eggplant sauce - Consommé soup with winter melon, ginger, and myoga - Golden eye snapper with clam chowder sauce - Shiitake mushroom, potato, and egg yolk - Tajima beef steak - Tencyu Kurobuta pork marinated for 2 weeks - Nodoguro mixed rice - Shaoxing wine ice cream Overall, every dish was impressively delicious! Among them, the chorizo, mushroom, and eggplant sauce was especially memorable. I can only share one photo, so I chose the shiitake mushroom, potato, and egg yolk dish. Feel free to share the alcohol! When they move to Garden Terrace Kioicho, I plan to visit early. Thank you for reading until the end! Your likes, follows, saving the restaurant, and comments are greatly appreciated as they motivate me for the future!

Chiuune is located in a stylish building underground, and I was glad to finally visit. The food is not extravagant with high-end ingredients, but all dishes are simple and delicious. The flavors gradually intensify, so your taste buds won't get confused. The sake paired with the meal was also delicious. Thank you for the wonderful meal!

CHIUnE⭐️ Tabelog 4.57⭐️ THE TABELOG AWARD 2023 GOLD Course Menu + Half Pairing: ◼️ Conger Eel, Water Eggplant, Moist Greens ◼️ Clam Risotto ◼️ Flathead Capellini ◼️ Horse Mackerel with Fruit Tomato ◼️ Chorizo, Mushroom, Eggplant Sauce ◼️ Consomme with Winter Melon, Ginger, Myoga ◼️ Golden Eye Snapper with Inatori Clam Chowder Sauce ◼️ Shiitake Mushroom, Egg Yolk ◼️ Squab with Nameko Mushrooms and 10-Year Aged Red Vinegar Sauce ◼️ Amagi Black Pork marinated for 2 weeks ◼️ Nodoguro Rice Cooked in ◼️ Shaoxing Wine Ice Cream This was my first time at CHIUnE, located between Hiroo and Nishi-Azabu. I was surprised by the exterior of the restaurant, situated in a quiet alley with a beautiful building. Arriving 10 minutes early, the staff guided me to the waiting room and then downstairs to the sophisticated open kitchen, heightening my expectations. I opted for the Half Pairing this time, having done some research on Tabelog and Instagram beforehand, expecting simple and sophisticated dishes. I was pleasantly surprised by the dishes, which not only showcased the ingredients but also left a strong impression. The balance of saltiness and the harmony between flavors amazed me. Each dish that came out made me excited, and I had a wonderful time. I heard that the chef will be relocating, so I'm glad I got to visit before that! I would love to come back if I have the chance. Thank you for the delicious meal! Thank you for reading until the end! Your support through follows, likes, and saves is very encouraging for me. I also share gourmet content on other SNS platforms, so please check them out if you're interested: <Instagram> itsugourmet <TikTok> itsugourmetchannel

The dishes were delicate and visually beautiful. The taste was also unique and exquisite. Each dish had just the right amount that made me want a little more. In addition to the food, I think the chef's friendliness is also a secret to their popularity. Thank you for the wonderful meal.