The taste is excellent, and the atmosphere of being able to enjoy a meal while overlooking the Sumida River and Skytree is fantastic. Chef Yuichiro Watanabe's French cuisine with a touch of Japanese flavors was very delicious. Using ingredients like buckwheat flour and wasabi in French dishes felt fresh.

It's a revisit to dinner after about half a year. Manager Kanda was waiting at the entrance to greet us. After opening the door, Chef also appeared! We exchanged greetings and were escorted to our table on the second floor. Since I had recently recovered from a broken bone, they kindly seated us on a sofa near the entrance... Thank you very much for your consideration (ToT) I was moved by such thoughtful gestures, top-notch restaurants are truly different. I had been looking forward to the summer menu dinner for a few days. The menu included: - Ayu from the clear streams of Wakayama, rice flour baked and aged 8-year-old paté with Chartreuse, served with Tottori Kurayoshi watermelon and concumbre roulade, mint-flavored Edo-Tokyo vegetables marinated with Magome Hanjaku cucumber and water eggplant, served with cold sauce oseille. This dish is a traditional Nabe no Izumism menu and the combination of fluffy crispy ayu and watermelon, 8-year-old aged ayu paté has improved every year. This year, it was served with a knife and fork instead of chopsticks. Personally, I miss those chopsticks... (laughs) I hope they will make a comeback someday. - Brittany lobster fermented butter poêlé with Nagasaki Tsushima eel whole grain flour beignet, summer vegetables (turmurasaki, zucchini, okra). Served in a couscous style with mint and coriander, poured with fragrant bouillon. The bouillon poured by the chef himself has a strong umami taste with a summer-like spiciness that sharpens the dish. The combination of eel and Brittany lobster is incredibly delicious... Combined with couscous, it's a perfect dish. I hope to have this dish next year as well! - Marinated saddle meat of lamb with herbes de Provence, rosemary, thyme, and lavender, stuffed with anchovy, garlic, and soft-cooked lamb leg, wrapped in net fat, steamed-baked with herbs in a cocotte, served with lamb jus, black olive and Daitokuji natto puree, escorted with red pepper essence. Chef Watanabe's masterpiece dish is definitely lamb. I had lamb last time as well, but I couldn't forget it, so I had to order it again this time. Thank you. When it comes to Chef Watanabe, it's all about the perfect cooking of meat or fish and, most importantly, the sauce! Who would come up with such a sauce... It's not just about experience, it's about innate sense and inspiration. Furthermore, the presence or absence of red pepper essence makes a huge difference! It was impressive until the end... The wines that came with each dish were also amazing. The pairing was perfect. Choosing the right wine to match the food seems like a lot of pressure... This is also a matter of taste. Well done, Mr. Kanda☆ The desserts were particularly good this time, or rather, they suited my taste. The characteristic of Nabe no Izumism is always evident in each dish. In particular, the roasted olive tea ice cream, please make it available for purchase! (laughs) Thank you for the wonderful meal!

Former Robuchon head chef, Chef Yuichiro Watanabe, has opened a two-star French restaurant. The unique dishes that blend Asakusa's ingredients with a touch of Japanese influence can be enjoyed here. The dining experience was not the typical formal French setting, but rather a fun and enjoyable one. Chef greeted us upon arrival and departure, and the staff shared stories and explanations about the dishes. The appetizer platter was a delightful surprise with its unique flavors and combinations. The confit of chicken heart and Shine Muscat skewers were particularly delicious. The crispy texture of the grilled ayu fish with rice flour and the lamb dish paired with sauce were so delicious that I want to eat them again. Even the butter served with the bread was exceptional in flavor and lightness! This has become my favorite French restaurant that I want to visit regularly. Next time, I would like to try their dinner menu and wine pairing.

This is my first post in a while since the previous one is old and the pricing system has changed. I've visited a few times since my last post. First, the view - the blue sky, the Skytree, and the sparkling surface of the Sumida River while sipping champagne on a hot summer day, a perfect starter that stimulates all five senses - it's like heaven. I've been to many restaurants run by chefs who trained at Robuchon, but Nabenism stands out with its unique course composition, storytelling, complex and layered flavors and aromas, unexpected use of spices, and new discoveries and amazement. In the latter part of the meal, there is a sense of respect for the great predecessors, the late Bocuse and Robuchon, as well as for French cuisine itself, yet within that, you can still feel the identity of Nabenism - it's wonderful. Personally, I really love the desserts made by the pastry chef, starting from the founding year (if my memory serves me right, from Gastrologie Joel Robuchon). In the midst of rising wine prices, the wine pairing is reasonably priced. Champagne for 3000 yen, followed by 5 glasses for 9000 yen (including dessert wine) - it was an innovative and multi-faceted interpretation. Unfortunately, I forgot to take photos of the two desserts.

I made a reservation for the weekday lunch course for ¥16,500, and I would love to visit once. I was overwhelmed by the deliciousness and the gorgeous presentation from start to finish, and I was very satisfied. The view of the Skytree and the Sumida River flowing in front of the restaurant is enjoyable both for lunch and dinner. The smiles and great service from the chef and staff made me want to visit again.

I finally visited Nabe Noise-ism, a restaurant I had always wanted to try. The lunch consisted of 8 courses, including dessert. Since it was summer, many of the dishes featured mint and spices. The lunch was delicious, with a refreshing taste and a spicy kick. The fusion of Japanese and French cuisine here was surprising and unique. The snack using lightning rice cake in the appetizer was especially memorable. I enjoyed every course - the appetizer, main dish, and dessert were all delicious. The main dish was pork, but I would love to revisit when they have game meat like deer.

French restaurant along the Sumida River, led by Chef Watanabe, the head chef of renowned Joel Robuchon. Awarded 2 Michelin stars for 5 consecutive years. Classic French cuisine with a touch of the local flavor of Asakusa Komagata, known as Watanabe-ism. - Dinner Course - Provence-style gaspacho with cafe Francais, mint foam, hidden with Campari scent and black tapioca Collaboration snacks with nearby traditional shops (Oshindo, Tane Kame) Mini tart with Tane Kame monaka, layered with edamame, hummus, and chicken heart confit with jalapeno Creme San Maruslan, sea urchin Antonan-style green olive marinated with vinegar-pickled Seguro iwashi and Radiopoul's pinchos Soba made with flour from Ryogoku Edo Soba Hosogawa, prepared with sauce emulsione technique, served with finest 2-year-old Akioi Kaido's kelp jelly, crystal caviar, ao-ika tartare, vodka cream, freshly grated Tencyu Wasabi on top Baguette, pain de campagne, rye bread Grilled ayu from Wakayama with rice flour and 8-year-old aged pate, scented with Chartreuse, served with Tottori Kurayoshi watermelon and concorde grapes roulo, mint-flavored marinated cucumbers from Miyagi and water eggplants, cold oseille sauce on the side Steamed sea bream from Oita with Taihaku oil, moistly cooked while being arrozed with two types of grapefruit condiment, harmony with Champignon duxelles, evolution pool blanc with champagne rose and grapefruit aroma Brittany veal fillet stuffed with angel shrimp and Comte cheese, potbelly, prepared in Cromesqui style with green asparagus from Kumamoto, beni shimeji garlic confit, served with Bayonne raw ham, accompanied by fragrant Judevo Hiroshima herb salad Ripe golden kiwi and mint-scented HAVANA CLUB granita, served with rich blancmange, hidden with Shukurpetian, paired with cocktail mojito's image Founded in the fourth year of Keio, Asakusa Kimuraya ningyo-yaki and Nihon Tsutsumi Bach coffee, duo with Italian espresso Nihon Tsutsumi Bach coffee and confectionery inspired by Komagata Provence-style gaspacho with cafe Francais, mint foam, hidden with Campari scent and black tapioca Collaboration snacks with nearby traditional shops (Oshindo, Tane Kame) Mini tart with Tane Kame monaka, layered with edamame, hummus, and chicken heart confit with jalapeno Creme San Maruslan, sea urchin Antonan-style green olive marinated with vinegar-pickled Seguro iwashi and Radiopoul's pinchos Start with five amuse-bouche dishes. Unique dishes such as gaspacho with tapioca, tart made with traditional local sweets, etc. The tart with chicken heart confit, edamame, hummus, and jalapeno stood out. The spicy flavor and the rich umami of the heart and hummus layered on top create a satisfying taste. Soba made with flour from Ryogoku Edo Soba Hosogawa, prepared with sauce emulsione technique, served with finest 2-year-old Akioi Kaido's kelp jelly, crystal caviar, ao-ika tartare, vodka cream, freshly grated Tencyu Wasabi on top The second dish is the chef's specialty, soba made with flour from the traditional soba shop "Hosogawa" in Ryogoku. The emulsified soba has a sticky texture that spreads on the tongue, combined with kelp, caviar, ao-ika, and other gifts from the sea. The saltiness of the caviar and the sweetness of the ao-ika create depth in the flavor, while the aroma of vodka cream and wasabi is pleasantly refreshing. Baguette, pain de campagne, rye bread In addition to butter

Located a 5-6 minute walk from Kuramae, along the Sumida River towards Asakusa, is a French restaurant run by Chef Watanabe, a master of French cuisine who trained at Robuchon. I had been curious about this place for a while and finally visited on a Saturday night with a reservation. Upon entering the restaurant, Chef Watanabe greeted us, which was a unique and pleasant service. The restaurant has two floors, with tables and terrace seating on the second floor. On nice days, the terrace seating would be enjoyable. The third floor has tables and a counter seat by the window, offering a great view of the Sumida River and the Skytree. We chose the counter seat on the third floor and opted for the 25,000 yen dinner course, which included 7 courses plus petit fours. The portion size was standard and satisfying. The French cuisine was unique with hints of Asakusa essence woven in, making it interesting. The dishes were generous with vegetables used as side dishes. The sakura tai fish main dish had a tangy sauce that paired well with the fish, creating a balanced and flavorful dish. The main meat dish featured Brittany veal fillet with angel shrimp and Comte cheese inside. The meat was tender, flavorful, and complemented well by the crispy texture. The sauce was also well-balanced and enhanced the dish. The dessert was a highlight, especially the second cake which combined Asakusa's Kikuya ningyo-yaki with chocolate and espresso. It was delicious. Overall, it was a unique French dining experience with great views and delicious food. Chef Watanabe's personal touch at the end of the meal made it even more enjoyable.

This is a restaurant run by a chef who worked at the Robuchon Group for 21 years. It is located just a few minutes from Asakusa Station and Kuramae Station. When you open the door, the chef appears. Quite a unique entrance, right? I couldn't help but exclaim, "Oh, it's the chef!" The dinner course is only one type, priced at 25,000 yen. The menu includes: - Amuse-bouche: Provençal-style gaspacho, mini tart with senbei, edamame, chicken heart, cream cheese and sea urchin choux, green olive marinade, pickled sardines with radish, butter, and pinchos. - Appetizer: Soba noodles with kelp jelly, caviar, and firefly squid tartare. - Second appetizer: Pressed sea bass with water eggplant, kiwi, and saffron sauce. - Fish dish: Cherry snapper with evolved bouillabaisse sauce. - Meat dish: Veal fillet with angel shrimp, croquette of green asparagus, king oyster mushroom, garlic confit, prosciutto, and herb salad. - Dessert: Kiwi and mint granita with blancmange. - Second dessert: Coffee jelly, dorayaki, and opera cake. - Petit fours: Kinako canelé, nougat glacé, black sesame and shichimi macaron, and matcha cheese terrine. - Coffee: Bach coffee. The reviewer enjoyed the meal, especially praising the fish dish and the variety of flavors in the sauces. The French cuisine had a strong Japanese influence, making it a unique and delicious experience.

I went to Nabeno-Ism in Asakusa for lunch to enjoy some French cuisine. The restaurant is located in Komagata, facing the Sumida River. It is a 4-story building with a kitchen on the first floor and seating areas on the upper floors. The chef, Yuichiro Watanabe, previously worked at the famous Jewel Robuchon in Ebisu. The lunch course I had cost 16,500 yen and included various dishes such as amuse-bouche, buckwheat flour bread, sea bass, white asparagus, and pork. Each dish was beautifully presented and delicious, showcasing the chef's skill and creativity. The restaurant's ambiance was elegant and the service was attentive. Overall, it was a delightful dining experience.

All the dishes were fantastic. The presentation was beautiful, and it was a wonderful course. I tasted dishes I had never experienced before. The staff also provided information on various things such as the food and location. I truly felt the restaurant deserved its Michelin 2-star rating.

First visit to "Nabeno-ism" in Asakusa ✨ A cute French restaurant near Senso-ji Temple, by the Sumida River. Michelin 2 stars, 4.11 on Tabelog, Tabelog Award 2023 bronze. Ordered the 27,500 yen lunch course. The dishes harmonize Japanese familiar ingredients with French cuisine, which is my favorite style. Here is a list of the dishes: 1. Miura Peninsula spring cabbage and salad greens in velouté gras, with ginger-scented Junieuvre foam and black tapioca. Collaboration snacks with nearby traditional shops (Taishindo, Tanekame): mini tart of Tanekame senbei, fried edamame, cherry shrimp and hummus, layered with chicken heart confit and jalapeño in Creme de Saint-Marslan, sea urchin Antonan-style green olive marinated sardines and Radis au Beurre bintchos inspired by "sesame-marinated sardines". 2. Soba made with Hosokawa's buckwheat flour and emulsified sauce. Ensemble with 2-year-old premium Rishiri konbu jelly, caviar crystal, striped shrimp, vodka cream, and freshly grated Tengu wasabi. 3. Confit of Iwate prefecture live scallops. Harmony of spring sea and mountain (shellfish, mountain vegetables, spring vegetables) with tapenade of fuki buds and smooth aioli sauce, accompanied by lemongrass foam. 4. Ehime prefecture natural cherry snapper cooked moistly with Taihaku oil. Harmony with two types of grapefruit condiment, mushroom duxelles. Evolutionary Boule Blanc champagne rosé with the scent of grapefruit. 5. Australian grain-fed beef fillet. Escorted by Japanese mountain wasabi condiment. Fricassee of Morille mushrooms with Madeira wine, Nagasaki green asparagus, and Bayonne ham. Served with a fragrant Ju de Viande. Hiroshima Kajitani Farm herb salad. Dessert: 6. Shimane prefecture "Agri Mito" beautiful strawberries in soup glacé, poured over rich blancmange with basil pistou and hibiscus foam, accompanied by the scent of a Margarita cocktail. 7. Asakusa Kimuraya ningyo-yaki and Nihon-zutsumi Bach coffee. Duo with Italian espresso. 8. Nihon-zutsumi Bach coffee and confectionery inspired by Komagata. It's hard to imagine just from the text, but the mini tart appetizer with cherry shrimp and edamame was delicious. The sea urchin snack was sweet and rich, a special treat. The soba dish, featured on the reservation site "Pocket Concierge," had a wonderful harmony of flavors from the striped shrimp, caviar, and Rishiri konbu. The cherry snapper with grapefruit was also amazing, and the beef fillet was tender and flavorful. The green asparagus was incredibly tasty. The desserts were stylish and fun to choose from. It was a feast that I thoroughly enjoyed. A French cuisine that suits my taste, leaning towards Japanese style. I look forward to visiting for dinner next time. #Tokyo #TokyoGourmet #TokyoLunch #nabenoism #Michelin #Michelin2stars #Tabelog #FrenchCuisine #French #HiroshimaGourmet #CantSleepBecauseMyFeetHurt

Anyway, it's beautiful. And fun. No need to mention how delicious it is!! Plus, the lunch is great value ❤️ Really beautiful! You can tell just by looking at the pictures. Former Robuchon chef Taste ★★★★★ Beauty ★★★★⭐︎ Fun ★★★★⭐︎ Very satisfied!!

Watanabe-san, who has been the head chef at Jewel Robuchon Gastronomie for many years, runs this restaurant. It is located in a place where you can see the beautiful Skytree. The restaurant offers a unique blend of French and Japanese traditional cuisine. The dishes are not only beautiful but also very delicious! The souvenirs were also a nice touch.

Michelin ⭐︎⭐︎ The beautiful dishes are served with a view of the Sumida River and Skytree. The sauces for all dishes were amazing. I can imagine how beautiful Skytree must look at night when it's lit up. The harmony of Japanese and French cuisine was evident, with ingredients like thunder rice cakes and soba noodles used. There were three dessert options, so you definitely leave feeling satisfied. The level of service was also outstanding.

First of all, one word: "This is the true ability of a Michelin 2-star restaurant, a restaurant that you would want to recommend to others." This restaurant is the epitome of top French cuisine in Japan, and I can confidently say that I was truly impressed by its deliciousness after a long time. This time, my wife's parents were visiting Tokyo, so to live up to Tokyo's self-proclaimed foodie reputation, we chose "Nabenoism" as the most delicious French restaurant. Asakusa is a perfect spot for Tokyo sightseeing, and Nabenoism, which combines French cuisine with Asakusa culture, is highly praised for its collaboration with the culture of Asakusa. Chef Watanabe has a background from Robuchon, a well-known French restaurant. We visited for lunch, which costs 16,500 yen for a 1-course meal. Interestingly, there are up to 4 floors, with the 2nd and 4th floors offering French cuisine on terrace seats. We dined on the 3rd floor, but the view from the counter overlooking the Skytree and Sumida River while eating French cuisine is an unforgettable experience in this wonderful space. Upon entering, we were even guided to the kitchen, and after the meal, we were given a special tour of the private terrace on the 4th floor. It truly felt like a precious memory, like an amusement park experience. If you could reserve the 4th floor during the Sumida River Fireworks Festival, it would undoubtedly become an even more unforgettable memory. Now, we raised a toast with champagne and the course began. The sommelier selected drinks that matched our preferences, providing a sense of security, and the service was top-notch. Each dish, with complex menu names, was so intricately prepared that you couldn't help but wonder how many ingredients were used in each dish. The attention to detail in each dish, from the selection of ingredients to the seasonality, creativity, and the technical skill to bring it all together, was truly impressive. Two dishes stood out in particular: - Soba kaki using soba flour from "Hosogawa," a famous soba restaurant in Ryogoku. The chef seems to have fallen in love with Hosogawa's soba, leading to this collaboration. It was a first-time experience to enjoy this soba with striped shrimp, caviar, and kelp jelly, and it was truly moving. - Niigata Prefecture's Maruyu Pork Loin Vantreche French 64°C for 1 hour vacuum cooking This dish was the most delicious pork dish I have ever eaten. It was like a specialty dish for me. Vantreche is marinated with salt, paprika powder, and Piman desplet, a local chili pepper, and aged for at least a month in the refrigerator, creating a preserved food-like texture. Baked with caramelized onions, paprika, and Parmesan cheese, the dish was colorful, fragrant, and packed with tender flavor. I was able to enjoy the best meat ever. I have never experienced a restaurant that puts so much effort into a meat dish, and knowing that this effort is behind the best-tasting dish I have ever had made me truly happy. Eating is so enjoyable. I felt that I would never get tired of it. It was a truly valuable experience that once again made me realize that paying for something of value is a wonderful thing. By the way, I couldn't buy it this time, but the Nabeno sauce that appeared in the dishes was so delicious that I might go buy it next time...! (I don't know the correct way to use it though, haha) Thank you for the wonderful time.

This is a restaurant I've always wanted to visit! Personally, it was the most delicious French food I've ever had. The bread was so good that they automatically brought more without me having to ask, and I ended up eating too much because it was so delicious. We arrived about 20 minutes early for the 6:00 pm start, but the staff was already waiting at the entrance and seated us promptly. I was impressed by their attention to detail. It was a dinner that left me completely satisfied. I will definitely visit again!

I finally had the opportunity to visit the long-awaited restaurant of the executive chef at Robuchon, located near my hometown in Komagata. It was a delightful experience with top-notch service and delicious food. The attention to detail in each dish, the perfect wine pairings, and the unique Japanese-French fusion using local ingredients all contributed to a satisfying dining experience. The small, artfully crafted dishes were a delight to savor, and the anniversary plate with a candy rose was a lovely touch. Thank you for the delicious food, creativity, and attention to detail.

We visited the restaurant with three people during the daytime on a weekday. We ordered the course menu. The atmosphere of the restaurant was nice, and the food was satisfying. It was delicious, so we would like to visit again!