Due to the restructuring accompanying the opening of the TACUBO group in Ginza, Chef Nose, at just 30 years old, has been entrusted with the kitchen at the Daikanyama flagship store. Chef Nose, a graduate of the Michelin two-star restaurant Ryu, brings a vibrant atmosphere where young staff work efficiently, continuing the legacy of "TACUBO-ism" established by owner-chef Daisuke Takubo.The dishes, featuring exquisite ingredients sourced from contract farmers across the country, including fresh octopus from Mr. Fujimoto in Ehime, are incredibly delicious! Of course, the skill of controlling the heat to achieve a crispy exterior and juicy interior while infusing the aroma of wood-fired cooking is also remarkable.The close proximity at the counter adds to the charm of the experience!It was a great meal! (^^)Today's menu: JPY 68,000Wine pairingAnchovy, OliveKisarazu, Mr. Takeshima, Mozzarella, Tomato Jelly, NasturtiumChilled Capellini, Zhejiang Province, Osetra Caviar, White ShrimpFukushima, Suzuki Farm, Dolce Dream, Chilled SoupEhime, Mr. Fujimoto, Octopus, Manganji Pepper, Chorizo, OkahijikiPotato and Rosemary FocacciaFukuoka, Manao Bonito, Semi-dried Tomato, Bisque Sauce, CardamomMont Saint-Michel, Mussels, Orecchiette, Winter Melon, Edamame, Clam BrothKitakotachi Farm, Short-horn Beef, TenderloinPalermo, Italian Pepper, Maca, Black GarlicKochi, Konatsu, Kinshi-uriFinal Pasta: Braised Eggplant Bolognese, TaglioliniKoyama Orchard, Juicy Peach, MintKisuki Pasteurized MilkCoffeePairing2026.8. TACUBO, Nose, Takubo
We use cookies on this site to enhance your user experience.
