The interior, unified in white, is free of unnecessary items, creating a sophisticated yet comfortable space. The chef's style of preparing delicious dishes with care and simplicity is reflected in the ambiance itself.Although it's a challenging restaurant to book, I was fortunate to secure a reservation while on the waitlist for OMAKASE.CHIUnE is located at Tokyo Garden Terrace Kioicho, but the entrance can be a bit tricky to find. There is a guide map available, which makes it easy to navigate. The presence of parking and a drop-off area is also a plus, allowing for a dry visit even on rainy days.Today's course included:- Edamame mousse, tomato, crab - Sweetfish soup - Hokkigai (surf clam), Ossetra caviar - Corn risotto - Horse mackerel, fruit tomato - Chorizo, mushroom - Summer truffle, chicken, Jinhua pork, kombu consomme - Sweetfish, clam sauce - Shiitake mushrooms, two-year-aged potatoes - Ezo deer loin, pumpkin - Charcoal-grilled Amagi black pork - Noodle soup with hamo (pike eel) broth - Shaoxing wine ice At first, I hesitated to try the sweetfish soup, but the unique bitterness of the sweetfish transformed into a delicious flavor, which truly surprised me.Needless to say, every dish was exquisite. The chef skillfully highlighted the natural flavors of the ingredients without adding unnecessary elements, showcasing meticulous craftsmanship in each plate.I was also pleased with their flexibility in accommodating my preferences, such as pairing all non-alcoholic drinks with tea.Unfortunately, on this day, the voices of nearby diners were quite loud, slightly detracting from the serene atmosphere. However, the chef's attentive care allowed me to enjoy my meal pleasantly until the end.Of course, I made a reservation for my next visit.The chef's dishes change with the seasons and daily ingredients. I am already looking forward to what delightful creations await me next time.
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