【 The fusion of Japanese aesthetics and French spun by a thousand-year-old Yakusugi tree 】

This restaurant was born in a new town called Takanawa Gateway,

While it is exactly "the beauty of nature in Japan"

You can enjoy the sensibility like contemporary art.

That is "Restaurant Karyon."

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✅ Harmony of one-of-a-kind vessels and natural materials by contemporary artists

The author's depression shining on the 1000-year-old Yakusugi table,

Performs a beautiful harmony that resonates with the sensibility of Chef Kohei Yamada

✅ Strong partnership with producers centered on Higashi Mikawa

in the eastern part of Aichi Prefecture.

Including pesticide-free farmers Sfeeder, Genji Wagyu beef,

A cooking philosophy that expresses the rich blessings of Japan with carefully selected ingredients such as Mikawa red chicken

✅ 1000 wine cellar utilizing the experience of Burgundy training

Aged in underground walk-in cellars for 5-15 years

A collection centered on Burgundy and a supreme pairing by two sommeliers

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When you step into the store,

Because I grew up in a very harsh environment of Yakushima

As a protective effect, oil was generated 7 times more than usual

The table jumps into your eyes.

I feel a dignified air feeling in the beauty of this wood grain.

As the word "resonance" which is the origin of the name "carillon,"

Chef Kohei Yamada's Cooking Philosophy

The spatial design is harmonious.

Painting of the mountains of the four seasons by Mr.

The flower art of flower arrangement artist Ryota Hagiwara expresses the change of seasons.

What was particularly impressive was the arrangement in the center.

It is a dynamic dried flower installation.

As a result, it is designed so that the customer's line of sight on the diagonal is not bothered,

I felt the beauty of architectural consideration.

Exactly functional beauty as a dining space

It is a space of calculated beauty where visual beauty is compatible.

In the course "Suwayama" you received,

Homage to Japanese ingredients can be felt everywhere.

Anago is grilled with strong charcoal

Fluffy body

I had it with zucchini soup ✨

Hirakai has a stronger flavor than scallops

a little bit of beef broth

I had it with a vinaigrette.

Although it looks classy,

It is a dish that is packed with umami when chewed.

Grilled scales of Kinmedai are beyond the crispy texture

The original sweetness of the fish spreads, and it is exactly the crystal of craftsmanship.

It took about two hours after we entered the store

Genji Wagyu beef cooked carefully over charcoal,

The more you chew, the more umami spreads in your mouth.

Despite the crispness of the surface,

It is a dish that you can enjoy the smoothness of the inside of the meat

I will taste it with shiitake mushrooms.

Clams and crispy prince risotto

While looking at the menu

"What is a crispy prince?"

I was waiting while expecting happily ✨

It is a green bean,

It's amazing when you put it in your mouth

As crispy, I was convinced of the naming ^ ^

Risotto with soup stock without cheese or oil

It is a very gentle dish for the body.

Two kinds of cheese for dessert

Large blueberries from Hamamatsu City, Shizuoka Prefecture

It was a refreshing and sweet dish.

While it is a light tailoring that refrains from fat content,

There is a deep satisfaction in each dish,

It is the result of the chef's skill to maximize the power of the material.

The feeling of the sommelier is also good

In a calm and sophisticated atmosphere,

I had an elegant time.

🍽️ Menu Suwayama

Muto Farm Cauliflower Soup

Ragout with truffle and pancetta

Roasted Yellow Zucchini

Summer Truffles

Grunt tataki

Italian parsley sauce

Charcoal-grilled conger eel

Zucchini and Gyoja Garlic Soup

Plateshell poiret and green onion puree

Sherry flavored vinaigrette

The flounder meuniere

Boule Blanc with dill and lemon

Sweet Bream Poire

Scallop and summer mandarin orange sauce

Roast of Genji Wagyu from Aichi Prefecture

Tree sprout flavored sauce Van Rouge

Clams and crispy prince risotto

Hamamatsu blueberry and red shiso jelly

Kawachi bankan and unheated honey ice cream

Roasted tea from Aichi Shinshiro Suzuki tea

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・ WATSUNAGI Tokushima Susu Tachibana Sparkling 880 yen

- Vivo - carrot juice 1,100 yen

・ Sake production soil | YAMADA NISHIKI

"Restaurant Karyon"

✨ OPEN December 15, 2023 ✨

Google Reviews 4.8 (43)

Tabelog 3.57 (64 items)

Night ￥15,000 ～ ￥24,999

Lunch ¥3,500 ～ ¥14,999

Koshida Building 1F, Takanawa 2-15-21, Minato-ku, Tokyo

3 minutes walk from Sengakuji Station

Business days and hours:

Monday, Friday, Saturday

17: 30-22: 30 L.O.21: 00

Fire, Water, Wood

11: 50-14: 30 L.O.13: 00

17: 30-22: 30 L.O.21: 00

Closed on Sunday

# sengakuji _ gourmet Takanawa Gateway Station The French Restaurant French food? # date _ gourmet