Disappointend about the Menu as well the Atmosphere - Azabu Yukimura Minato City - Buy Reservations
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😒 3/5 - Disappointend about the Menu as well the Atmosphere
By 👻 @Harry G, 02/17/2018 3:00 am
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Kaiseki Style, Crab Menu at a 3* Michelin Restaurant should be impressive and the best or I'm wrong?
The Michelin Guide says: Having worked for 25 years in Kyoto, Jun Yukimura bases his cooking on the city's culinary traditions. Deserving of mention are shabu-shabu with hanasansho in spring, and the ayu in summer; charcoal-grilled matsutake wrapped in hamo feature in autumn and snow crab in winter. The chef cooks the items slowly and carefully, listening to the sound and checking the colour. The originality of his cuisine leaves a lasting impression.
They forget to point the Atmosphere, especially when you got placed at the 6 floor, where the Chef just coming to say Hello to the Guest. He is based at the main floor, the 3rd floor. To seat at the 6 floor, it's like someone downgrade from the First to the Economy. So be carefully, at the case you like to make a reservation, accept only at the main floor at the Counter, where you can watch the Chef.
To the Food/Menu, there is only one per Day. We got the Crab Menu and we have to say at the end, there are other Restaurants in Tokyo, where they prepare the Kaiseki Cuisine better.
For example try the Ginza Ichigo, a 2* Michelin Restaurant, where they only one Counter and one privat room. You will be only treated by the Chef himself.
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