【 A gastronomic experience of creation and art spun by a chef who studied at a famous restaurant in the world 】
Chef Suwa's food has been delicious for a long time, and we purchased support from crowdfunding before opening ✨
I have had the chef's cooking three times so far,
It was all a summer visit. So
We are looking forward to seeing you at the end of November.
Chef Suwa's sense shines
I was fascinated by the beautiful and delicious food 🌹
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✅ Creativity of the Chef who trained with three stars in the world
✅ Composition beauty like a work of art completed on each plate
✅ Quality space where tranquility and warmth intersect
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The store name "CREATERNA" is
It is a coined word combining the Latin words "Creo" and "Aeternus" (eternal).
To continue to create food forever,
Chef Tsuneyuki Suwa's strong feelings are included.
The career of Chef Suwa,
Le Petit Nice in France.
"Maaemo" from Norway,
"Disfrutar" and "El Celler de Can Roca"
Studied at a Michelin three-star store representing the world,
After returning to Japan, he became head chef at Grand Maison in Tokyo.
This restaurant opened as a culmination of that,
You can taste original dishes that do not belong to existing genres.
What I received on this day
Opus 10 items premium course with wine pairing.
Decorating the opening is the brioche of Ezo deer.
It's a plump brioche dough,
This is a dish of Ezo deer shank meat stewed softly in red wine and topped with brown mushrooms.
Followed by Portuguese ham tart,
The prosciutto served like a rose catches the eye.
Tomato piperado with ricotta cheese mousse
The Trinity carries the winds of the Mediterranean.
Argentine shrimp,
red paprika sauce, root celery and apple salad,
With the red radish.
The sweet acidity of the red paprika that brings out the sweetness of the shrimp and the splendor of the edible flowers seem to express the garden of early summer.
Clams flan is an amber soup with clear flan and
A graceful dish with trout floating.
The depth of the soup stock of the clams, the texture of the mouthpiece pops in the mouth.
Sauteed squid,
seasonal mushrooms, cauliflower puree,
Served with squid ink tuil.
With the fusion of mountain food and seafood
Fragrant ingredients such as Spanish salted truffles are also hidden, creating layers of complex flavors.
Crispy grilled Kintoki sea bream of Shimane,
The texture of the crispy baked skin is a masterpiece.
Turnip, capunade sauce originated in southern France, fennel sauce,
Along with the source of mineral water extracted from fish bones, it carries the scent of the Mediterranean Sea.
And the main dish, Tsugaru duck breast from Aomori.
The rose-colored cross section baked at a low temperature of 140 degrees is beautiful.
Of the Barbary species known as the French duck,
Soft meat quality and mellow taste.
Served with Spanish lettuce and carbo (cheese),
Glossy sauce will color the plate.
Golden kiwi parfait for dessert,
The bright green of the botanical sauce (basil, rosemary, geniper berry) was a beautiful dish.
The figure placed on a white bowl that draws an organic curve,
It's like a contemporary art installation.
The refreshing acidity and complex aroma of herbs leave a lingering finish.
The last sweets were bonbon chocolate (shiquasar & raspberry) and espresso cookies.
Espresso cookies placed on a rattan ball-shaped object were beautiful dishes until the end.
Wine pairing
Starting with Léon Beyer La Cuvée 2023 in Alsace, we received EL VINCULO CRIANZA 2020 in Portugal.
What I felt throughout the course,
It is the consistency of the philosophy of "creation, refinement, art" of Chef Suwa.
Tsugaru duck is also very soft, and the beauty and plump feeling of shrimp
I had it at the chef's previous restaurant
It was a dish that reminded me of sweet shrimp tartar.
I'm glad I bought it through crowdfunding
It was a fun time.
Opus [Dinner]
19,000 yen (tax included)
+
Serenity
4,000 yen
『 CREATERNA 』
@ restaurant _ createrna
✨ OPEN July 12, 2025 ✨
Google Reviews 4.7 (89)
Tabelog 3.24 (93 items)
The budget:
Night ￥20,000 ～ ￥24,999
Lunch ￥10,000 ～ ￥14,999
BF2, B1, Sun Village 32, Ikejiri 1-11-10, Setagaya-ku, Tokyo
「CREATERNAって実際どうなの？」と思っている方に向けて、私が行く前に知りたかったポイントをまとめます（※内容は訪問時の体験ベースです）。 まず印象的だったのは、“現代ガストロノミーの新店”という言葉どおり、盛り付けがとにかくアート。ハーブや花の使い方が上品で、写真映えはするのに味の邪魔をしないバランスでした。特に蛤のフランは、琥珀色のスープに透明感のあるフラン、鱒子の粒感がきれいにまとまっていて、温度感まで計算されている感じ。ヤリイカのソテーも、イカスミのチュイルの香ばしさとピューレのまろやかさで、一皿の中にコントラストがありました。 コースは「Opus 10品」のプレミアム構成で、全体に軽やか。重たすぎないので、最後のゴールデンキウイのパルフェまで気持ちよく食べ進められました。ハーブ（バジル、ローズマリーなど）の香りが立つボタニカルソースが爽やかで、食後感がきれいなのも好み。 ワインペアリングを付けるか迷う人も多いと思いますが、私は付けて正解でした。最初の白で口の中を整えつつ、魚・肉で赤が寄り添う流れが自然で、料理の“香りの層”が分かりやすくなる印象。お酒が強くない方は、最初に「軽めで」と伝えると安心です。 雰囲気は静謐だけど冷たくはなく、記念日や“大人デート”に向く空気感。席間の落ち着きもあって会話がしやすかったです。価格帯はディナーが2万円台中心なので頻繁には行けないけれど、「今日は美食体験をしに行く日」と決めて訪れると満足度が高いはず。 最後に、行く前の私が気にしていた点： ・写真は暗くなりやすいので、席に着いたら最初に明るさを確認 ・香り（ハーブ、スパイス、発酵系）の要素があるので、苦手があれば予約時に共有 ・コースの所要時間は余裕を見てスケジュールを組む CREATERNAは「美味しい」だけでなく、“創造と芸術”を食べて体感するタイプのお店。三軒茶屋エリアで、しっかり特別感のあるフレンチ／ガストロノミーを探している方におすすめです。
