Makimura - Shinagawa City

Many drawers and hospitality of cooking are the biggest attractions of this shop. The specialty is the sea bream pickled at the end of the course (it may not come out). This is the overwhelming preference among three-star Japanese restaurants in Tokyo. Unfortunately, it is almost impossible to make reservations for Kazumi now.

Detailed evaluation 4.6 I came to Makimura, a Japanese restaurant located on the Omori coast. The outer wall is a modern structure with a white wall. Suddenly, it appeared as nothing. When you get to the front of the shop, the tension suddenly rises. A calm sum of space with a nice atmosphere. I was guided to a private room. aperitif Brandy-based liqueur using Minamitaka plum It is a rich taste. For the sake of sake, I asked for the black dragon Kuzuryu. First-handed Raw sea urchin paste of yuko I put a knife in nagauta and put something finely. Anago cucumber fence Three of the Shin Ginkgo were released. It's a simple dish, but it is a dish that you can feel the world of Makimura. Moth Overnight dried salmon from Gifu Nagara River The chopped okra is put on the bottom, and the torso is not soaked in the winter fort. It is harmony of chords ... sliced ​​raw fish Mako Galley in Chiba Prefecture Takeoka It has elasticity, and it tastes delicious coming out slowly. I can not taste so delicious flatfish so much. Omahon tuna It was served with delicious seaweed. Abalone Yoshino boiled Abalone steamed for 4 hours and raised white. Cooking that brings out the goodness of the salmon I received it in a bowl that came to my mind. Fried food Ume and large leaf Ume shisu corn The texture is unbearable! Good taste. I don't know how to write it, it's a must-see if you eat! Clear tomato jelly from which only tomato extract is extracted Serve with Hanaho Shiso. A refreshing dish with a rough back set of potatoes. Chilled and cooked Cool in a sterling bowl Soft boiled octopus Load pumpkins and red peppers and dumplings. A plate of cousin silver that coexists while establishing an independent taste. Shrimp and Matsutake This is also an exquisite combination. It's not a collision, it's a good thing to do with sum. Delicious Japanese food. Koshihikari of selected Uonuma Rice carefully milled from brown rice We enjoy Saga nori, incense and the original taste. The second cup is served with a natural bowl of Awaji. Sesame sauce that has been familiar for two weeks is also excellent. And lastly, pickled green tea. The hot taste of the soup changes the texture of the salmon, and adding the nori changes the flavor. I enjoyed the taste of fine rice as much as I thought with three times of rice. Sweetness is Ichikawa Kosui and Shine Muscat. Unfortunately the lovely girl was a shot NG, but we had a pleasant customer service from time to time. It is a wonderful three star store that has been out in taste and customer service.

A three-star Michelin Japanese restaurant that shines brightly. It seems to be ready for three stars, but a friendly welcome. The customer service that moves with the softness and movement of the customer is wonderful. When you turn your eyes in all directions, the warm color lighting on the white wall will add a warm color. When you move your eyes to the center of the counter, you can see the flowers. In this meeting, you will have a taste of winter slowly in a private room. After having a sip of plum wine, the stomach was ready to eat. ■ Random Crab and yam Turnip sinker Shiroko sliced ​​raw fish Kinme sea bream sushi Persimmon and foie gras Broiled sushi Squid and Taro Crab length Ichibo and small turnip Sea Bream Pickled When crabs are taken in winter, Japanese cuisine becomes gorgeous. Tsuiyama crab, winter treat, crab. If you try to cook it yourself, the cup is expensive and even if you boil it, it is difficult to loosen yourself from the shell. . . The joy of coming out with a lot of time and effort, and the selection of crabs. A variety of changes can be made by combining crispy yam. When you open the lid of the bowl, it is fluffy and the fragrance of soup and citron in the room. Entering inside is a milt with a milt. The milt of the milt matches the refreshing dashi soup in a lightly chewy sinker. Sashimi, natural tofu of Yamaguchi, a treasure of this season. I'm glad that you prepare it in thick slices. It is good to be thin, but the texture to taste with the whole mouth is wonderful. Tuna is also made. Tuna at the time when fat is on is expensive, so you can taste it well. Choshi's broiled gold-meal sushi and vinegared rice are weak and seasoned to match the tone of the dish. Somehow like Kanazawa. Here is a dessert-like dish that I think was already here. Foie gras, minced meat, walnut jelly and Porto sake, persimmon, apple and sesame. The visuals like cakes are conveyed with a sense of care and skill. A dish with a moist and reliable taste. A squid and a taro that taste the season. Put silver paste around the true length of Tsuiyama crab. The bubble wrap and the outer child hitting the teeth are fun. Full of crab flavor supported by soup stock. Baked using Omi beef strawberry. The meat spreads firmly in moderate softness. Combine with small turnip like winter. Rice is bream chazuke! Pour the white rice that is delicious as it is into the bowl. The glossy rice is delicious. Sea bream immersed in sesame savory sauce is put on rice and dashi is completed. Ease of eating quickly. After the royal road bream chazuke pickled pears.

Always stable and delicious. The food and alcohol were great. Unfortunately, reservations are also half a year later, so you can only ask about twice a year. Think positively and think that you can enjoy it twice a year!

I was taken by an acquaintance in late October and visited for the third time. I have never been to a Japanese restaurant that goes beyond this in terms of customer service and food. There are only 3 Michelin stars and high level food comes out. This time, matsutake mushrooms were the main ingredient, but the croquette of matsutake mushrooms was the most delicious and I was surprised at the mouth. I'm not good at expressing it, so I can only say that it's delicious, but I think it's the ultimate refined taste.

The staff's customer service was nice and the food was delicious!