It is already fully-booked for all its business days in 2019. I heard that they started to take reservations for 2020 in July this year, and they are already almost fully-booked..
Hi, thank you both for your replies!
saito-san, for the unaju whether it's with wild caught eel or bandotaro, it will come with sauce anyway right? as I mentioned most photos I've seen of unaju at this place (including yours) seem like they have sauce on it. but a few seem to have no sauce on it at all and looks almost like shirayaki on rice. thank you again
Kawamura is not being considered as it accepts customers only by introduction.
Dons de La Nature was taken out from the list this time because its way of cooking steak was quite sloppy when it was visited several years ago.
They do not have any particular starting time specified, and their system is such that guests can request for a time between 6 p.m. to 9 p.m. that is convenient for them.
Nice list!
I would like to also recommend Nagasaki Hanten
https://tabelog.com/en/tokyo/A1303/A130301/13033880/
which while is not for everyone, I went back to a second time a couple weeks ago and enjoyed it immensely. Featured in Season 6? of one of the episodes of Kodoku No Gurume (lonely gourmet), the food lives up to the coverage.
While no English is spoken that I am aware of (and no English menu), all you need to do is focus on one or two signature dishes. The food is Nagasaki style Japanese Chinese
- Gokujo Champon (signature Nagasaki style pork bone broth ramen with a delectable amount of stir fried cabbage, pork, mixed seafood, vegetables on top with round slightly thicker medium firm noodles). Second time having this and still loved it. Seems healthier than Buta Yaro ;-) or Ramen Jiro's monster bowls...
- Sara (Sala) udon - this is not udon but resembles Cantonese pan fried noodles with cabbage and pork (and a few other things) on top. Another Nagasaki specialty. You can ask for "kata men" which is firmer crispier noodles. In the end it doesn't matter anyway as the starch thickened sauce will make it all less crispy and delicious. Alternate between vinegar, mustard, and their seasoned soy sauce in moderation.
If anything focus only on the champon. The soup alone is gorgeous, the seafood delicious, and the shitake is ridiculously good after absorbing all that flavor. If room allows then try the Sara Udon.
Get an order of yaki gyoza (beautiful and quite large portion), and a "bin biru" (bottle of Kirin) or you can get a nama beer. Then you should be good!
They have other classics like sweet sour pork (su-buta) and the typical chuka ryori classics, but the champon is a must have.
Dons de la nature is said to be a quality restaurant, but when I ate there before, the steak had several grilling issues that seemed to have been caused by insufficient technique by the chef.
If you are planning to go to either one of the two now, I would recommend vesta.
Anyone been to Sumibi Yakiniku Fuchioka (#7)?
How does it compare to Ushigoro Ginza and Yakiniku Jambo Hanera? Their rating on Tablelog is 3.66, versus Ushigoro Ginza and Yakiniku Jambo Hanera at 4.17 and 4.23 respectively.
Looking for a good yakiniku restaurant to try, any advice would be much appreciated!
Thank you!
@guest I used park Hotel Tokyo to make the reservation, Park Hotel Tokyo concierge has never failed me unless you are looking for those introduction only sushiyas like saito, sugita etc...
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