Shimono Masahira's unique world and unique world view, 3 years ago, the shop was renovated and became a shop where ingredients are displayed on a large counter. The dishes that fascinated many food enthusiasts are still alive. Reservations are only available for a course of 32,000 yen through tablechek. ◆ Organic vegetables such as yellow beets, yuzu dressing, bagna cauda sauce, homemade chili pepper and miso, ◆ Natural mushroom soup ◇ Brioche ◆ Potato sauce with shrimp and seafood tartare, white mill clam with caviar ◆ Deep-fried Bhutan matsutake mushrooms with homemade Worcestershire sauce ◆ Matsutake mushrooms, thinly sliced, with shabu-shabu, boiled sansho pepper, and Ishigaki beef consomme soup ◆ Summer deer from Fukui with watercress ◆ Matsutake rice with salmon roe and Biwamasu fish eggs ◆ Uni and truffle cream pasta ◆ Stir-fried green chili peppers and Hong Kong noodles ◆ Miyazaki mango with star anise, cardamom, coriander, and other spices More than innovation, it's almost Japanese food, with matsutake mushrooms, salmon roe, rice, and a Japanese taste. The first vegetable bagna cauda is innovative. It's a high-end restaurant that serves French, Italian, and Japanese food, and this is the only place.

I was brought here for a special occasion. Let me start by saying, it was absolutely delicious. I couldn't help but go back for seconds of the salad and bread. The truffle consommé warmed my stomach and doubled my appetite. Dishes like the sea bream with orange sauce and veal cutlet were perfectly balanced, and topping it off with their own caviar left me repeatedly uttering how delicious it was. The mixed rice dish was made with corn, mixed with eggs at the end to give it a risotto-like texture, and topped generously with caviar. It was an incredibly happy moment. For dessert, we had the option of sea urchin pasta or yakisoba. Either would have been fine, but we ordered both. Both were delicious, but I prefer the yakisoba with its slightly spicy flavor, which complemented the drinks perfectly. I would love to come back again.

It's been over three years since the renovation! So it's been more than three years since I last came! Today, starting with fresh vegetables from the caviar course, the beef consommé soup was delicious, and all the bread was delicious too! I still want to eat the caviar rice with edamame and corn just thinking about it! The combination of cherry salmon and caviar was innovative and incredibly delicious!

Nagano's fresh vegetables are always delicious, and I love the sauces and miso. I also enjoy bread and the gentle taste of soup. The caviar with asparagus is superb. I want to try the sweet shrimp and caviar tartare again, and the caviar and egg dish is innovative. I'd love to have the tuna fritters again. I'll definitely come back for the caviar rice.

◆ Ramen Registration Number 5872nd • 330th bowl in 2023 ◆ A・New: Shohei Shimono (Hiroo, Shibuya-ku, Tokyo) ◆ Course: Tom Yum Noodles ¥28,000 ● Instagram: tsukasan's Ramen tsukasan777 ● Twitter: tsukasan2010 ===========

It's a wonderful atmosphere with seasonal specialties. The wine is delicious, and both private rooms and the counter are recommended. The presentation of the dishes is beautiful, and although it was a visit with girlfriends, everything was impressive. The birthday plate was also lovely.

The price includes alcohol. The dishes were beautifully presented and delicious. The chef showcased their skills with large servings. The assorted salad was my favorite. I've met the chef privately before, and finally got to visit. Although there wasn't much live cooking action in the private room, it was still enjoyable.

It's a fun place to watch with a variety of ingredients lined up on the counter in the open kitchen. During October and November, they only offer a white truffle course. It was delicious, but either because the entire course ended in just an hour and a half or because the portions were generally on the smaller side, it felt a bit unsatisfying. The dishes like the white truffle tagliolini were tasty, but it didn't have that "wow, white truffle!" kind of aroma. So, it might not have been necessary to go specifically for the white truffle course. ---Order Details--- - Course: ¥48,400 - Nagano Prefecture organic vegetables with yuzu dressing, spicy tuna mayo, sansho pepper and miso brioche, truffle butter - Natural rock oyster and mainland deer consommé soup with sour sauce and green yuzu - Roast beef and white truffle bite-sized tamago kake gohan - Uchiwa shrimp and oyster Ibérico pork and white truffle crepe with sabayon sauce - Handmade tagliolini and white truffle cream pasta - Ishigaki beef with Fukui Prefecture watercress and potato puree - Snow crab rice with karasumi (bottarga) - Momburan drink - Total was ¥50,000

I participated in the white truffle course at a French restaurant in Hiroo. Starting with classic vegetables, they generously shaved white truffle over them! The dishes were incredibly delicious. Thank you so much for the feast!!!!

Nagano Prefecture Organic Vegetable Brioche, Natural Mushroom Soup, Roast Beef, and White Truffle One-Bite Oyakodon, Iberico Pork and White Truffle Crepe, Saury Meuniere, Handmade Tagliatelle with White Truffle Cream Sauce, Fukui Prefecture Japanese Deer and Natural Mushroom Rice, Karasumi Soba, Tom Yum Noodles, Mont Blanc.

I received an impression that the Italian restaurant is adept at using caviar and truffles abundantly, creating a luxurious experience with a strong sense of creativity in their menu. The prices are not exorbitant considering the quality. I highly recommend enjoying such an experience at this cost-performance ratio. Thank you for reading until the end. I update my thoughts on what I eat, focusing mainly on Miyagi Prefecture in Tohoku, without any flattery. Your follows, likes, saves, and comments are greatly appreciated. I am very happy (⌒▽⌒)〜 I want to create connections through gourmet experiences〜

Nagano Prefecture organic vegetable brioche; deer consommé soup; Gavia with eggs, sweetfish, and lettuce frit; porcini mushrooms; hairy crab; caviar; Ishigaki beef with corn, edamame, and caviar rice; peach; capellini tom yum noodles; mango.

The atmosphere is really nice. It's a cute little place that I've been wanting to visit for a while. This time, four of us girls had a girls' night out ♬ We sat at the counter seats and enjoyed the food. It was fun watching the chefs cook, seeing the ingredients they used that day, and chatting with the owner chef, who explained things clearly. Menu for the day: - Bagna Cauda with organic vegetables from Nagano - Consommé soup with Zenna hamaguri clams from Kumamoto and Ishigaki beef - Tuna tartare with sansho pepper and crepe of young ayu fish - Hotaru squid ajillo from Toyama - Tuna fritters from Hokkaido - Roast beef of baby lamb and rice with sansho pepper - Daimon somen noodles with caviar, aosa seaweed, and egg - Tom Yum noodles - Sherbet of kumquat from Miyazaki and shochu from Kinryo

I always wanted to visit "Anyu" counter, where ingredients are neatly arranged✨ It was a delightful dinner as they prepare the dishes right in front of you! ▷Organic vegetables from Nagano ▷Brioche ▷Consommé soup with Zennahamaguri from Kumamoto and Ishigaki beef ▷Tuna tartare with sansho pepper ▷Crepes with young ayu fish ▷Hotaruika (firefly squid) from Toyama in ajillo ▷Lamb from Hokkaido ▷Roast beef of Joshu beef with sansho pepper rice ▷Caviar and seaweed, Daimon somen noodles or Tom Yum noodles ▷Sherbet of kinkan (kumquat) from Miyazaki and shochu 'Roku'〆You can choose from 2 options, but I had both! Couldn't decide⁡⁡⁡ ===========

All cuisines are elevated to the highest level! There are many places that offer fantastic dishes, but few that make you want to come back regularly. This is one of those rare gems that you'll want to visit regularly. It might have the hurdle of needing someone to take you there at least once, but it's definitely worth finding someone who knows the contact information for the restaurant.

Nagano Prefecture Organic Vegetable Brioche with Nameko Mushrooms and Black Truffles, and Local Deer Consommé Soup. Moon Wheel Bear and White Truffle Bite-sized Egg Rice. Iberico Pork and White Truffle Crepe. Miyagi Prefecture Naruse Oysters with Caviar. San'in Sea Bream. Ishigaki Beef. Tottori Prefecture Kani Meshi with Black Truffle. Bear Tan Tan Noodles. Tanba Chestnut Mont Blanc with White Truffle.

"A nu retrouvez-vous" has undergone a renewal, and it was my first visit since the transformation. The interior has changed dramatically, creating a much softer ambiance. The private rooms with counters offer a live experience as the chef prepares each dish right in front of you. The "White Truffle Course" generously incorporates white truffles into nearly half of the dishes, captivating everyone. The aroma of the "Young Oyster and Ishigaki Beef Consommé Soup" rivals that of truffles and matsutake mushrooms. The menu also features the divine "ROYAL BLUE TEA" soft drink. Highlights from the menu include organic vegetables from Nagano, a brioche, a one-bite egg over rice with young oyster and white truffle, crepes with Iberico pork and white truffle, deep-fried Kadaif-wrapped natural ayu from Shikoku, handmade Tagliolini with white truffle cream sauce, Yuribou mushrooms from San'in, Risotto with Kou-take mushrooms and Karasumi, Tom Yum noodles, chilled Kinoko Da-mon somen, and a Mont Blanc dessert.

The renewed Annu Shimotsuke Chef has powered up even more. I personally loved the course where they compared cooking methods of ingredients, which used to have a stiff atmosphere before the renewal. However, it was an experience only suitable for dates, making it hard to find the opportunity. But this time, after the renewal and after a considerable time had passed, when I used the private room, the chef's table ambiance was evident, and everyone present was satisfied. And this time, when I visited the counter seats, the lively atmosphere created by the chef was also wonderful. The ingredients, mainly expensive ones, were cooked to perfection, satisfying everyone. The wine selection not only included affordable options but also offered better ones at reasonable prices, leading me to indulge a bit too much. I only took photos of the memorable dishes, so I'll share them. Yukhoe (Korean beef tartare) made with Ishigaki beef, Maguro (tuna) cutlet from Oma, and the main dish featuring a rare brand of pork (with crispy fat) – though I didn't include a photo of the latter. The appetizers, starting from caviar, and the caviar to finish were also excellent, and the brioche bread, which you can take home, is a must-order for seconds. Although I couldn't finish the dessert, the balance between noodles and rice left me thoroughly satisfied.

"Located in a prime location with excellent access from Hiroo shopping street to Meiji Street, 'A New' is a restaurant where you can enjoy creatively crafted dishes by Chef Shimotsuke at a very reasonable price. The interior is bright, with high ceilings, allowing you to luxuriate in the space, a great feature for Hiroo. The dishes we had in the course were as follows: - Nagasaki organic vegetables, brioche, consomme soup - Button shrimp and edamame fritters - Bear crepe - Bonito steak - Hokkaido veal with morel mushroom sauce - Kintoa pork - Ishigaki beef and black truffle omelette rice - Peach cold capellini - Miyako Island mango - Caramel ice cream The soft button shrimp, lightly fried, provided a nice texture with the accent of edamame. The bear crepe had a perfect balance of the condensed richness of meat with the soybean sabayon sauce, a delightful combination. The Kintoa pork, known for its assertive fat, was thinly sliced and finished lightly, with a subtle Chinese nuance from star anise. The course, with its restrained volume, culminated in the impactful 'beef and black truffle omelette rice' at the end! The leftovers were a welcome souvenir. The wines offered, while not top-tier, were of quite high quality, leaving no complaints. As someone who tends to get full quickly, the overall volume was just right and the cost-performance was impeccable. The chef, who may seem stern at first glance, turns out to be surprisingly friendly, making the restaurant seem enjoyable for regulars. Thank you for the wonderful meal!"