【 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
三軒茶屋の新店『CREATERNA』は、須羽恒之シェフが世界の名だたる三ツ星レストランで培った経験をベースに、ジャンルを超えた独創的なガストロノミーを提供しています。私自身、季節を変えて訪れることで、その時々の旬の食材を活かした一皿一皿の表現の違いを楽しんでいます。 今回の秋冬訪問では、蝦夷鹿のブリオッシュやポルトガル産生ハムのタルト、そして津軽鴨の胸肉などが印象的でした。特に津軽鴨は低温調理によるジューシーで柔らかな仕上がりで、鴨の豊かな旨みがしっかりと感じられ、ソースとのバランスも絶妙でした。 また、料理には地中海の風を感じさせる素材使いや、スペインレタスのほか、イカのソテーには季節のキノコやカリフラワーピューレ、イカスミのチュイルが添えられ、視覚的にも味覚的にも楽しめる工夫がなされています。 画像からもわかるように、店内は静謐さと温もりが融合した上質な空間で、そこでいただくコース料理はまさに現代美術のインスタレーションのごとく芸術性に富んでいます。料理とワインペアリングの相性も見事で、アルザスやポルトガル産のワインを選び抜くセンスにも感服しました。 価格はディナーで約2万円前後と高級ですが、その価格に見合う価値のある味とひとときを提供してくれます。三軒茶屋エリアでこのレベルのガストロノミーを味わえるのは貴重で、大切な記念日や大人のデートにもぴったりです。 店名の由来も「創造（Creo）」と「永遠（Aeternus）」を組み合わせた造語で、須羽シェフの美食に対する哲学が伝わってきます。今後も季節ごとに訪れて、その進化を楽しみたいと思います。
