Official information
This restaurant is registered on Tabelog as a corporate member. Business information is released by the staff.
ライブ感と卓越した内装 ジャンルを超えた素晴らしいお料理
目黒区東山で最寄駅が無い都心部のアクセス困難な立地は味がある。
トレイスの支店ということでトレイスが3を意味しクイントは5を意味する。
4を飛ばしているのはたまたまクイントの元の店名もクイントだったからというのが驚き。
トレイスの要素はしっかり取り入れつつオリジナリティが高いコース構成。
コースは19800円(税込)でお料理は一皿一皿ボリュームがあり非常に納得感が高い。
木の構造をむき出しにしたかなりセンスの光る内装と素晴らしい音響が体験価値を高める。
フルオープンキッチンでライブ感が凄いのも楽しい。
今井シェフの料理中の真剣な眼差と丁寧な接客が素晴らしい。
・トマトと白ミル貝☆☆☆
トマトサラダのペーストと玉子と白ミル貝。
酸味とクリーミーさとミル貝の食感は一体感があり複雑だけど余韻がすっきりまとまる味わい。
・鮑の稲庭うどん
すりおろした鮑と肝を絡めた稲庭うどん。
適度な苦味が雑味手前でしっかり奥行きのある風味となりうどんをすすると口に広がる。
・フォアグラとたまねぎ☆
たまねぎの水分を抜きバターを絡めたものと苦味のエキスのソース。
流石フォアグラがクリアな味。
甘みと苦味のバランスが良くフォアグラの味わいに深みをもたせる。
・太刀魚の唐揚げ☆☆
素晴らしい温度管理と火入れ。
サクサクの衣とレアめでとろとろの太刀魚が素晴らしい。
後半自家製ウスターソースで頂く。
シンプルに旨い。
・鰯の雲呑スープ☆
アンチョビの雲呑。
クリアで旨みが詰まった鰯のスープ。
香りと喉越しが最高。
・ゴーヤと鮎☆
鮎らしい苦味が抜けないようにゴーヤの中で蒸して苦味を閉じ込める。
鮎の味わいに奥行きが出て素晴らしい。
・烏賊墨パスタ☆☆
蛤出汁のスープをかけた烏賊墨パスタ。
アジアンテイストで最高。
パスタも程よい細さで喉越しが良い。
・見蘭牛のハンバーグ☆☆☆
部位はランプ。
ブロック肉をその場で包丁でミンチにするのは見応えがある。
デミグラスとおろしポン酢ソース。
外のカリカリ感と中のレア感が抜群に良い。
肉の味わいの広がりも良く驚き。
・カレーライス☆☆
酸味と甘みがありフルーティでスパイシー。
・チーズケーキ
詰まっていて酸味が極端に少ない。
焦げ目が香ばしく風味も素晴らしい。
ここでしか頂けないメニューが多数あり独創性に溢れるレストラン。
今は紹介制とのことなので予約が取れる人に誘ってもらい是非訪れて欲しいお店。
Restaurant name |
Quinto(Quinto)
|
---|---|
Categories | Innovative cuisine、Creative cuisine |
Phone number (for reservation and inquiry) |
03-6303-0559 |
Reservation Availability |
Reservations Only
ご予約は、ホームページあるいはINSTAGRAMのDMからお願いいたします。 |
Address |
東京都目黒区東山1-31-6 |
Transportation |
Nearest station: Tokyu Toyoko Line Nakameguro Station 20 minutes walk 797 meters from Ikejiri Ohashi. |
Opening hours |
|
Budget |
¥20,000~¥29,999 |
Budget(Aggregate of reviews) |
¥30,000~¥39,999
|
Method of payment |
Credit Cards Accepted (VISA、Master、JCB、AMEX、Diners) Electronic money Not Accepted QR code payment Not Accepted |
Table money/charge |
チャージ料なし |
Number of seats |
8 Seats ( 8 seats at the counter) |
---|---|
Private dining rooms |
not allowed |
Private use |
OK |
Non-smoking/smoking |
No smoking at all tables |
Parking lot |
not allowed |
Space/facilities |
Stylish space,Comfortable space,Counter |
Drink |
Wine,Particular about wine |
---|---|
Food |
Particular about vegetable,Particular about fish |
Occasion |
|
---|---|
Location |
Secluded restaurant |
Service |
Sommelier |
Dress code |
We do not have a particular dress code, but we want all of our customers to enjoy our food, so please refrain from wearing sandals, tank tops, and strong perfumes or colognes. |
Website | |
The opening day |
2023.5.21 |
Remarks |
Please make a reservation from INSTAGRAM or our homepage. |
It's a branch of the members-only Restaurants, TRACE, and it's in a good location, a little distance from Ikejiri Ohashi Bridge and Nakameguro. Although the building is not an old folk house, it has a nice atmosphere, and the interior with exposed wood gives it a warm and wonderful atmosphere. Chef Imai-san has a background in Japanese-style meal and has inherited the Trayism style, allowing you to enjoy dishes that can only be enjoyed here. We continue to update the standard dishes, and the temperature and texture become more and more delicious and draw you in. I'm also impressed by the style inherited from Trace, who cooks the ingredients right in front of you.・Salmonejo☆ Something like gazpacho with eggs, tomatoes and onions, and white clams. The relaxing taste and sourness intertwine with the clams, and the olive oil brings it all together. My favorite dish.・Warm Botan Shrimp Carpaccio☆ Pasteurized at 40 degrees to enhance the sweetness of the shrimp. The smooth texture and plump sweetness are wonderful.・Karasumi mochi The salt is removed from the kelp soup to emphasize the original taste of Karasumi mochi. The combination of the soft mochi and the large amount of Chinese ink gives it a wonderful salty taste, making it an exquisite dish.・Mackerel bread ☆☆☆ Gari, miso, and white sesame between mackerel and mackerel. There is seaweed around the mackerel. The taste is like namerou. The flavor of the mackerel comes through with just the right amount of warmth. The contrast between the crispness of the bread and the fluffiness of the mackerel is just amazing.・Steamed sea bream ☆☆☆ The flavor of the sea bream consomme is so concentrated that I can't stop eating it with chopsticks. The turnip meringue is fluffy and has a very Japanese-style meal texture. wonderful.・Faagra and onions ☆☆☆ Faagra extract sauce and onion sauce. The sauce is sweet, rich, and bursting with flavor. The texture of faagra is also soft and great. The bread that comes with it has a sharp sweetness, and eating it together will leave you in agony.・Kueto Lemon ☆☆ Lemon, green onion, and virgin oil sauce contains dried bonito powder, giving it a subtle soupy feel. The texture of the mouth and skin and the firm body are also great.・ Hamburg ☆☆ Coarsely Steak of Miran beef. Hamburg itself tastes great. The texture of the buttsugiri meat is also great.・Curry☆☆ A famous curry with a strong sour taste. The taste is addictive. You can definitely taste it only here.・Cheesecake ☆☆ Creamy and a wonderful harmony with the aroma of the surface. Perfect for after-meal timing, the taste is light and perfect. This was my 5th visit since the opening request, but I am amazed at how the dishes are updated every time I visit. The sommelier Ken's service is wonderful and the customer satisfaction level is quite high at this restaurant. It's still relatively easy to make reservations, so if you're a food lover, you should definitely visit.