Official information
This restaurant is registered on Tabelog as a corporate member. Business information is released by the staff.
- Nearest station：
- Categories：
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- Budget：
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- Fixed holidays：
- Saturday、Sunday、Public Holiday
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Restaurant information
Details
| Restaurant name |
Tamaki（Tamaki）
|
|---|---|
| Categories | Creative cuisine、French、Seafood |
| Phone number (for reservation and inquiry) |
050-5592-9327 |
| Reservation Availability |
Reservations available
Please note that we may decline your request if the venue is fully booked. |
| Address |
東京都中央区銀座8-5-25 エイトビル１Ｆ |
| Transportation |
3 minutes walk from JR and Subway Shinbashi Station 5 minutes walk from Ginza Station 373 meters from Shimbashi. |
| Opening hours |
|
| Budget |
￥15,000～￥19,999 ￥6,000～￥7,999 |
| Budget（Aggregate of reviews） |
￥20,000～￥29,999￥3,000～￥3,999
|
| Method of payment |
Credit Cards Accepted （VISA、Master、JCB、AMEX、Diners） Electronic money Not Accepted QR code payment Not Accepted |
| Table money/charge |
サービス料１０％頂戴いたします。 |
Seats/facilities
| Number of seats |
16 Seats （ reserved for 10 people or more *Please contact us to include the price.） |
|---|---|
| Maximum party size | 18people（Seating） |
| Private dining rooms |
not allowed Table seats can be separated with partitions. |
| Private use |
OK Up to 20 people |
| Non-smoking/smoking |
Smoking / Non-smoking area separated Smoking space available Please check with the restaurant before visiting as the law regarding passive smoking countermeasures (revised Health Promotion Law) has been in effect since April 1, 2020 and may differ from the latest information. |
| Parking lot |
not allowed |
| Space/facilities |
Comfortable space,Counter |
Menu
| Drink |
Wine |
|---|---|
| Food |
Particular about vegetable |
Feature - Related information
| Occasion |
With family/children |With friends/colleagues This occasion is recommended by many people. |
|---|---|
| Location |
Secluded restaurant |
| Service |
(Surprise) Party accommodations,Sommelier |
| With children |
Kids are welcome |
| Website | |
| The opening day |
2011.6.20 |
| Phone Number |
03-6252-9381 |
French restaurant "Tamaki" located between Shinbashi and Ginza "Tamaki's cuisine" has been refined from its origins in Paris. The owner and chef is Yutaka Tamaki. Trained at Kobe Newport Hotel and moved to France. He trained for a year at La Mare in Paris, and after returning to Japan, he trained at Juyoshi in Harajuku, and then became the executive chef at Chiba Great Island Club, which was attached to a golf course hotel. Opened in Hiroo in 2007 as French cuisine that you can eat with chopsticks. Moved to Ginza in 2011. The specialty ingredient is beef. We carefully select A5 Kobe beef from Kobeya butcher shop and A3 Yamagata beef, which is rich and tender and has been eaten with fruit to remove fat, and use them accordingly. There are various courses for lunch. I had a company lunch (one hour) today, so I ordered from a la carte. “Hayashi rice” is one of the representative dishes of “Tamaki”. It seems that it was born out of a request from a regular customer and was born out of the box. [Main] ``Hayashi Rice'' The glossy stewed hayashi sauce is made by adding mushrooms and onions to a brown sauce made by simmering meat, vegetables, and red wine for a long time. Perhaps because more red wine is used than the sweetness of the onions, the sourness and bitterness are strong, and the finish is ``rich but sharp.'' It is smooth without being thick and has a light aftertaste. ``Rice'' is glossy and chewy. The amount of rice is about 1/2 of the bowl. [Bread] ``Petit bread, petit roll bread'' Warm and rich in flavor. It also came with butter. There was no background music in the elegant store, so it was a quiet time. ``Tamaki's idea is to invite guests to his home,'' which made me quite nervous. It was better than the tense counter French cuisine in Higashi Ginza, as the young apprentice's gentle manners and the chef's smile were nice. However, as a restaurant, I get the impression that the category and level of guests it is looking for is much different. The beef stew, which takes six hours to make, has been a dish since he opened Tamaki at the age of 48. The meat we use is Kobe beef and Yamagata beef from Kobeya Butcher Shop, which we have a long history of doing business with since Kobe is from the same hometown. Katsuhiko Shimaji, the editor-in-chief of Weekly Playboy and a writer and ``master of life,'' requested ``I want to eat retro hayashi rice.'' Hayashi rice uses tomato paste instead of ketchup and has chunks of beef instead of thinly sliced meat.