레스토랑 정보
세부
| 점포명 |
掲載保留CYUKA TAKASE
|
|---|---|
| 장르 | 중화 요리 |
| 주소 |
東京都中央区銀座8-7-8 GINZA8ビル 3F |
| 교통수단 |
■긴자역(메트로 히비야선, 메트로 긴자선, 메트로 마루노우치선)에서 도보 8분. ■신바시역(메트로 긴자선, JR 야마노테선, JR 도카이도 본선, JR 게이힌 토호쿠선, JR 요코스카선, JR 소부선, JR 토키와·나리타선, 도에이 지하철 아사쿠사선, 유리카모메)에서 도보 6분. 신바시 역에서 325 미터 |
| 영업시간 |
|
| 예산 |
￥30,000～￥39,999 |
| 예산（리뷰 집계） |
￥40,000～￥49,999
|
| 지불 방법 |
카드 가능 （VISA、Master、JCB、AMEX、Diners） 전자 화폐 불가 |
| 서비스료 / 차치 |
サービス料10% |
좌석 / 설비
| 좌석 수 |
14 Seats （ 카운터 8석・테이블 6석） |
|---|---|
| 개별룸 |
불가 |
| 카시키리(기간을 정하여 빌려줌) |
가능 |
| 금연・흡연 |
완전 금연 |
| 주차장 |
불가 인근에 동전 주차 가능 |
| 공간 및 설비 |
세련된 공간,차분한 공간,자리가 넓은,카운터석 있음,소파자리 있음 |
메뉴
| 음료 |
외인이 있음,엄선된 와인 |
|---|---|
| 요리 |
채소 요리를 고집함,생선 음식을 고집함 |
특징 - 관련 정보
| 이럴 때 추천 |
|
|---|---|
| 위치 |
숨겨진 레스토랑 |
| 아이동반 |
15세 이상 가능 |
| 드레스코드 |
세미포멀 ◆남성의 T셔츠・하프 팬츠・샌들로의 내점은 삼가해 주시도록, 부탁 말씀드립니다. ◆ 요리의 향기를 최대한 즐길 수 있도록 향수와 오데코론을 과도하게 붙인 오 내점은 단단히 거절하고 있습니다. |
| 홈페이지 | |
| 오픈일 |
2016.9.1 |
| 비고 |
예약 및 문의에 대해서는, 「문의 전용 번호」：점포 직통 TEL 03-6264-5420까지 연락해 주십시오. 【인기 자매점】칸토니즈 츠바키 켄 타카세 03-6269-9937 도쿄 스테이션 호텔 지하 1층 꼭 이용해 주세요 https://tabelog.com/tokyo/A1302/A130201/13147494 |
| 가게 홍보 |
광둥 요리 30 년 "타카세 켄이치"가 다루는 일체의 타협없는 요리사 테이블을 꼭 예약하세요 ♫
【고급 식재료로 매료하는 왕도의 광동】 코스 내용은 광동 요리의 대표적인 고급 식재료인 상어 지느러미, 연어, 삼기, 해삼 등에 더해, 계절마다 일본의 제철 신선한 해물를 듬뿍 도입 , 광동 요리에 일본의 재료를 융합시킨 요리사 타카세에게도 새로운 컨셉으로 구성되어 있습니다. 나뭇결의 세련된 공간에서 8석의 카운터 게스트를 향해 타카세 자신이 손님의 눈앞에 |
《食べログブロンズランキング》評価：4.08
《2021 Tabelog Bronze Award》
有名シェフの高瀬健一の本店です。マンダリンオリエンタルホテルの中華料理店が1つ星を獲得したときはメインシェフを務め、2016年にこの店をオープンしました。
銀座8丁目のビル3階にあるお店です。カウンターには全部で8席あり、テーブルも全部で6席あります。 3種類のオードブルを含む約12品のコースメニューがお一人様3万円で1品。
高級ワインバーのような雰囲気。テーブルに座っていても、調理中の食べ物の音が聞こえ、匂いがします。とても楽しかったです。それぞれの料理はおいしい香りがします。
最初の料理はオードブルのトリオでした。カニ料理、イカフライとエビの炒め物、そして大根料理と山椒がありました。これらの3つはすべて美味しくて洗練されていました。
次に、別のオードブルのセットがありました。この料理のすべてのアイテムは十分な風味を持っていないと思いました。例えば、あまえびは中国ワインでマリネするはずだったのですが、なかなか味わえませんでした。
次の料理も少し味気ないものでした。レバーソースで揚げたアワビはあまり風味がありませんでした。
シャコには大きな可能性がありました。肉はとてもよく調理されていて、甘さと風味の両方がありました。コンソメスープは、もう少し調味料が必要でしたが、うま味が良かったです。
次に、貝のトリオ。 XO醤の鳥貝、ミルガイ、ホタテ。 XO醤は皿の側面に置かれました。広東料理では、XO醤が料理によく使われるので、味が料理に溶け込むと思います。
フカヒレは壮大なプレゼンテーションを行いました。プレート全体が1人用だと思って本当にワクワクしましたが、残念ながら4人用に分かれていました。上湯は味が軽くて辛くありませんでしたが、フカヒレの食感が気に入りました。
星斑は香港で人気のある魚です。この料理の調理法は非常に伝統的な香港スタイルでした。醤油でネギを入れて蒸しました。食感も素晴らしく、味わいもとても楽しかったです。
牛肉は飛騨高山産で、よく調理されていました。野菜はバランスが良かったです。
メインコース終了後、麺料理は2品から選べます。ワンタン麺は本当に楽しかったです。もう少し味も良かったのですが、食事の最後の料理としては良かったです。
全体的に、食べ物はとても「きれい」だと思います。味がもっと強くなるのではないかと思いますので、料理人の個性を出してほしいと思います。サービスは良く、雰囲気は快適でした。 ３万円で、東京の高級中華料理の平均価格だと思います。機会があれば東京ステーションホテルの2号店を試してみるのもいいと思います。コスパはとても良いです！
This is the main branch of the well-known chef Ken Takase. He was the main chef at the Chinese restaurant at the Mandarin Oriental Hotel when it received one star, and then he opened this shop in 2016.
This shop is located on the 3rd floor of a building on Ginza 8-chome. There are a total of 8 seats at the counter and also there are tables with a total of 6 seats. There is one course menu for JPY30,000 per person which has around 12 dishes including the 3 different hors d'oeuvres.
The atmosphere is like an exclusive wine bar. Even though we were seated on the table, we can hear and smell the food as it was being cooked - i really enjoyed that. Each dish has a delicious smell.
The first dish was a trio of hors d'oeuvres. There was a crab dish, fried squid with prawns, and then a radish dish with some sansho pepper. All 3 of these were tasty and refined.
Next, we had another set of hors d'oeuvres. I thought that all of the items on this dish did not have enough flavour. For example, the sweet shrimp was supposed to be marinated in Chinese wine, but I did not really taste anything.
The next dish was also a little bland. The fried abalone with liver sauce did not have a lot of flavour.
The mantis prawn had a lot a potential. The meat was cooked very well and it had both sweetness and flavour. The consomme soup had a good umami flavour, even though it needed a bit more seasoning.
Next, the trio of shellfish. Torigai, mirugai and scallop in XO sauce. The XO sauce was put on the side of the dish. I think in Cantonese cuisine, the XO sauce is usually used to cook with, so that the flavours can go into the dish.
The shark's fin arrived with an impressive presentation. I was really excited as I thought that the whole plate was for one person, but unfortunately it was split for 4 people. The superior soup had a light flavour and the dish was not hot enough, but I liked the texture of the shark's fine.
The grouper is a fish that is popular in Hong Kong. The cooking method for this dish was very traditional Hong Kong style. Steamed in soy sauce with some sprign onion. The texture of the dish was excellent and I really enjoyed the flavour of this.
The beef was from hida , and it was cooked well also. The vegetables added a good balance.
After the main course, we could choose 2 noodle dishes. I really enjoyed my wonton noodles. I wish it had a little more flavour also, but it was a good final dish for the meal.
Overall, I think the food is very "clean". I think that the flavours could be more strong, and I wish that the chef could show more character in the food. The service was good and the atmosphere was comfortable. For JPY30,000, I think that the price is average for fine-dining Chinese food in Tokyo. If there is an opportunity, I think it is good to try the second branch at Tokyo Station Hotel. The cost performance is a little better there.