Tenoshima - Minato City

Name: Tenoshima - Minato City
Address: 南青山 1-55ビル 2階 1 Chome-3-21 Minamiaoyama, Minato City, Tokyo 107-0062, Japan, 107-0062, Japan

4.5/5 ★ に基づく 8 レビュー

Contact Tenoshima

住所：	南青山 1-55ビル 2階 1 Chome-3-21 Minamiaoyama, Minato City, Tokyo 107-0062, Japan
電話：	📞 +8
Postal code :	107-0062
Webサイト：	https://www.tenoshima.com/
カテゴリ：	Kaiseki restaurant ,

南青山 1-55ビル 2階 1 Chome-3-21 Minamiaoyama, Minato City, Tokyo 107-0062, Japan

Best Kaiseki restaurant in japan

r	r r on Google ★ ★ ★ ★ ★ コース。1万円台では仕方ないということかもしれないが、カウンター割烹であるにも関わらず、温度管理がまるでなされていないため、汁が熱々で出てきたりする。仮に土鍋なら理解するが、締めの素麺で熱々の汁が出てきてがっかりした。全般的にマウスフィールや塩梅へのこだわりが感じられなかった。食中酒にはこだわるとのことで、吟醸以外のお酒がオススメになっている。差別化のために仕方ないのかもしれないが、味付けを濃くするための理由づけにしか思えない。派手にやるなら内外装もそのように整えた方がよいと思う。現状では料理と落ち着いた内外装がミスマッチ。 course. It may be unavoidable at the 10,000 yen level, but despite the fact that the counter is cooked, the temperature is not controlled at all, so the juice comes out hot. I understand if it's a clay pot, but I was disappointed when the hot soup came out with somen noodles. Overall, I didn't feel any particular attention to mouse texture or salt plum. He says he is particular about sake during meals, so sake other than Ginjo is recommended. It may be unavoidable for differentiation, but it seems to be just a reason for deepening the seasoning. If you do it flashy, I think it's better to arrange the interior and exterior in that way. At present, there is a mismatch between the food and the calm interior and exterior.
S	Seiichi Oku on Google ★ ★ ★ ★ ★ 青山一丁目から少し入った静かな通りのビル二階のお店。菊乃井出身のご主人の料理は、素晴らしくコストパフォーマンス素晴らしいですね。その上気さくな方でお話も面白い！ A shop in the second floor of a building on a quiet street a bit far from Aoyama 1 - chome. The master's dish from Kikunoi is wonderfully cost effective, is not it? Moreover, the story is funny with those who are friendly.
S	Satoshi Yoshida on Google ★ ★ ★ ★ ★ 『菊の井』の料理長だった林亮平氏と、ソムリエでフードコーディネーターの奥様が、満を持して独立開業した過程的な和食の名店。師匠の村田吉弘氏も、赤坂店滞在中は夕食を食べに来るお店。懇意にしていふフレンチの三國氏や中華の脇屋氏のお店の方々も閉店後に夕食に来られるため、閉店時間が24時になっている。お任せコースも２種類用意されているが、気軽に和食を楽しんで欲しいというオーナー林氏の想いから、アラカルトメニューをメインにしている。 Ryohei Hayashi, who was the head chef of “Kikunoi”, and his wife, the sommelier's food coordinator, are a process-oriented Japanese restaurant with a full-scale opening. Mr. Yoshihiro Murata, a teacher, also comes to eat dinner while staying at the Akasaka store. Since the people of Mr. Mikuni of French and Mr. Wakiya of China can come for dinner after closing, the closing time is 24 o'clock. Two types of courses are available, but the owner's wish is to enjoy Japanese food casually, so the main menu is à la carte.
h	hi ro on Google ★ ★ ★ ★ ★ 白甘鯛常備ですか　甘みしっかりなのに上品極まりなく細かい技巧もちょこちょこ関西でしっかり修行されたのでしょうワインはがっと偏った方が宜しい期待してます素材選びはこのまま進めるが吉 Is the white tilefish always available? The sweetness is strong, but it is extremely elegant. Fine technique is also a little bit I think he was well trained in Kansai Wine should be biased I expected to have The material selection will proceed as it is, but it is good
M	Mitsumasa Kubo on Google ★ ★ ★ ★ ★ カジュアル割烹の最高峰ともいえるおいしさ、コース10,000円、ドリンクペアリング6,000円です。21時以降は料理をアラカルトでも注文できます。店主の林夫妻もとても素敵な方々でとても良いお店。 Deliciousness which can be said to be the highest peak of casual cooking, course 10,000 yen, drink pairing 6,000 yen. After 21 o'clock you can order cooking a la carte. The shop owner Hayashi and his wife are very nice people and very good shops.
P	Peter Elstrom on Google ★ ★ ★ ★ ★ Amazing
K	Kirby Leung on Google ★ ★ ★ ★ ★ Nice ambiance with friendly staff that speak English. The dashi was nice and so were some of the dishes. Unfortunately the main courses ( minced beef pie and the sukiyaki ) were super disappointing. Did not seem to fit with the menu. My favs were the uni/tofu skin, the octopus and the ice cream sandwich at the end. Whatever “jam” they put inside was yum !
B	Bao Tran Tran on Google ★ ★ ★ ★ ★ We had an amazing dinner at Tenoshima hosted by Hayashi-san the chef owner himself. The food was just beyond delicious. The dominantly seafood menu of the date was super fresh with seasonal ingredients creating a long-lasting balance on your palette. It was my boyfriend's 40th birthday dinner and we would not have spent it any differently. Really enjoyed the conversation with the chef too. Thank you chef!