【Check Points】■ A leading innovative restaurant in Japan, relocated to Kioicho in April 2024.■ The pinnacle of refined cuisine and the aesthetics of simplicity.CHIUnE, an innovative restaurant at the top of Japan's culinary scene, is based on a refined aesthetic of subtraction and French influences.In April 2024, it relocated to the 3rd floor of the Tokyo Garden Terrace Kioicho, just a 3-minute walk from Exit 9a of Nagatacho Station.The exterior has no sign, featuring a round window and a black door as the entrance.Upon opening the door, you’ll find the restaurant's sign and need to ring the intercom to enter. Inside, a high-ceilinged, elegantly white corridor leads to the waiting room. Further in, through another door, you’ll discover a modern space with a white wooden counter and only 9 seats.Owner-chef Satoshi Furuta comes from a powerful culinary lineage, being the son of Chef Satoshi Furuta, the founder of the renowned Chinese restaurant Kaikatei in Gifu and owner-chef of Ginza's Chinese Furuta. He established his own restaurant at the age of 24, gaining popularity at French restaurant Satoshi.F in Gifu, and quickly became one of Japan's top dining spots after moving to Tokyo in 2016. After relocating to Hiroo in 2021, he opened at the current location on April 3, 2024. I visited on February 28, which was his 16th anniversary of independence. Congratulations!At CHIUnE, you can enjoy truly unique dishes that blend Western cuisine with elements of Japanese and Chinese cooking, defying categorization.The dishes are not just about simply enjoying the finest ingredients; they explore how to maximize the potential of each ingredient for an extraordinary taste experience. This embodies Chef Furuta's aesthetic of subtraction. By enhancing the natural flavors while eliminating any unpleasant tastes, he skillfully controls the intensity of flavors to match the dish's composition. Indeed, Chef Satoshi's cooking is remarkable! The experience was even more powerful after the relocation.Omakase Course:■ White Asparagus and Rice Noodles■ Mie Prefecture’s Japanese Clam, Yume Pirika Risotto, and Kinome■ Tsuiyama Hairy Crab, Edamame Mousse, and Tokutani Tomato■ Ehime Prefecture’s Isaki, Spring Cabbage and Mountain Vegetables Étuvée, Crab Sauce■ Chorizo, Mushroom, and Eggplant Sauce■ Consommé and Summer Truffle■ Awaji Tiger Fish Fritters, Clam and Chicken Sauce, Kinome■ Raw Shiitake Mushrooms, Potato Sauce, and Egg Yolk■ Kagoshima Kisaragi Chicken, 10-Year Aged Red Vinegar and Nameko Sauce■ Amagi Black Pork Marinade, Charcoal Grilled■ Pea Risotto■ Shaoxing Wine Ice◆ I hope you find this helpful and consider saving it! ◆_________________Instagram: 66shukiTwitter: 66shukiTikTok: 66shuki_________________
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