◯Restaurant Name: SECRETO ◯Rating: Tabelog 4.27 (as of July 2026) Tabelog Innovative Cuisine Top 100 (2025) THE TABELOG AWARD BRONZE (2019, 2020, 2026) I recently visited "SECRETO," led by Chef Akiyoshi Yabunaka from Wajima City, Ishikawa Prefecture. After gaining experience in hotels and restaurants across Japan, he honed his skills at the world-renowned restaurant "El Bulli" in Spain, as well as "Dos Palillos" and the Mandarin Oriental Tokyo's "Tapas Molecular Bar." Notably, "El Bulli" has been ranked number one in the world five times and is known as a legendary establishment that redefined modern gastronomy. Chef Yabunaka opened "SECRETO" in 2017, bringing his cutting-edge techniques and sensibilities to the table.I was invited by someone I know, and this was my first visit. ◯What I Ordered: ◯SECRETO Dinner Course: JPY 29,700 *This is a pairing course. *Payment is made in advance upon entry. You can choose between alcoholic or non-alcoholic beverages here (I opted for alcoholic). Below is a description of the course contents. *Please note that the following includes many spoilers regarding the dishes and presentations. If you plan to visit soon, please proceed with understanding this. ◯Monkey47 (Gin and Tonic) A refreshing drink made with "Monkey 47," which sparked the gin boom, paired with homemade tonic water. ◯Secret Heart Inside the heart is a blend of peach and plum juice. ◯Corn Cappuccino A cappuccino made with simply sautéed and steamed onions, sweet corn, chicken bouillon, and crushed caramel popcorn. ◯Pommes Galletes, Iberico Ham, Summer Truffle Warmly fried pommes galletes, perfectly sized for a single bite. The exterior is crispy and fragrant, while the inside is fluffy. The savory saltiness of the Iberico ham and the rich aroma of summer truffles create a simple yet luxurious flavor experience. ◯SUSHI, Hamana Lake "Deshiko" Eel, Piccata, Mountain Wasabi A dish that expresses the piccata from the chef's family Western restaurant in sushi style. Using the brand eel "Deshiko" from Hamana Lake, the eel is grilled to a crispy finish, allowing the rich sweetness and umami of the high-quality fat to spread gently. The richness of the egg envelops the eel's flavor, while the refreshing spiciness of the mountain wasabi tightens the overall experience, leaving a pleasant aftertaste. ◯Noto Shirokoma (Hiyoshi Sake Brewery, Wajima) x Kuramoto Sake Brewery, Nara A bottle brewed in collaboration between Hiyoshi Sake Brewery in Wajima, which was affected by the Noto Peninsula earthquake, and Kuramoto Sake Brewery in Nara, embodying a spirit of recovery. Slightly dry, it offers a rich rice flavor and gentle aroma, with a pleasant acidity that cleanses the palate. ◯Masu-sen Kijoushu (Toyama) Kijoushu, brewed using some sake as the brewing water. Its mellow sweetness, rich umami, and long-lasting aftertaste are its charms. ◯Foie Gras French Toast Inspired by the mellow sweetness and aftertaste of "Masu-sen Kijoushu," this dish features a gentle sweet French toast topped with a foie gras terrine that is shaved in front of you using liquid nitrogen. The light, melting texture and the rich depth of the foie gras create an impressive dish. ◯Whiskey Ao and Clear Tomato Cocktail A cocktail served during the pairing course made with Suntory's blended whiskey "Ao." The sweet aroma reminiscent of vanilla and a hint of smokiness blend with the refreshing flavor of clear tomato, creating a surprisingly harmonious taste. ◯Noto Kinmedai, Noto Ueda Farm Tomato ~Nobuko's Pickled Plum, Shuji's Dressing~ The Noto Kinmedai is aged for about six days to bring out its moist texture and concentrated umami. Paired with tomatoes from Noto Ueda Farm, which appeared on "Jounetsu Tairiku," this dish incorporates a puree of pickled plums made by the chef's mother, Nobuko, and a special dressing named after his father, Shuji. The umami of the aged kinmedai, the juicy sweetness of the tomato, and the gentle acidity of the pickled plum create a refreshing dish perfect for the hot season. ◯Hyuga Natsu Clara (Beer Cocktail) A beer cocktail served in a cute, bite-sized beer glass. The refreshing citrus aroma of Hyuga Natsu and a hint of bitterness create a pleasant experience, lightly resetting the palate for the next dish. ◯Gifu Genwarayu, Tadezu (Tade Vinegar), Crystal Tomato Water A dish that combines Gifu's Genwarayu and somen, evoking a sense of coolness. The special dipping sauce, made by combining crystal tomato water with dipping sauce, has a transparent quality while still allowing the tomato's umami to shine through. Finished with chilled tadezu poured in front of you, the presentation creates a mist that rises from the dish, enhancing the umami of the Genwarayu with the refreshing aroma and slight spiciness of the tadezu. As time passes, the tadezu dissolves into the dipping sauce, allowing you to enjoy the changing flavors in this summer-inspired dish. ◯Noto Sweetfish, Karasumi, Kohlrabi A dish featuring Noto sweetfish carefully cooked in a frying pan. The skin is crispy and fragrant, while the inside is surprisingly tender and fluffy, achieving a perfect finish. The beurre blanc sauce, made by emulsifying white wine and butter, adds richness, while the saltiness and umami of the karasumi from Fukuoka prefecture tighten the overall flavor. The refreshing texture of the kohlrabi is also pleasant, and the simple composition highlights the contrast between the crispy skin and the fluffy interior. Even for someone who is not a chef, the impressive cooking technique is clearly conveyed. ◯DE BATZ Saint Mont Blanc A white wine from the Saint Mont region of France, featuring a floral aroma reminiscent of citrus and white flowers, with pleasant acidity and minerality. Its crisp mouthfeel allows the refined umami of the sweetfish and the richness of the beurre blanc sauce to shine, while finishing with a light aftertaste. ◯ANJI Shake Time A non-alcoholic cocktail made with guava and grapefruit, served as a palate cleanser. Everyone in the venue shakes it together, creating a surreal yet unifying experience that naturally brings smiles. The gentle sweetness of guava and the refreshing acidity of grapefruit create a pleasant drink that refreshes the palate. ◯Noto Premium Ichibo, Saikyo Miso, Tomoko's Sansho A dish featuring the rare Noto beef premium ichibo, marinated in Saikyo miso and slowly grilled. This special ingredient was sourced specifically because the chef is from Noto. Accompanied by a special sauce made with sansho created by the chef's mother, Tomoko, the Saikyo miso enhances the umami of the Noto beef without overpowering it, while the refreshing aroma of the sansho adds a pleasant accent. This dish also features an exquisite grilling technique, resulting in an impressively moist and tender texture. ◯Tamba Wine Pinot Noir A red wine characterized by a floral aroma reminiscent of red fruits and pleasant acidity. Its delicate fruitiness and gentle tannins complement the Noto beef, enhancing the meat's umami. It harmonizes well with the flavors of the Saikyo miso and sansho, creating a light and enjoyable pairing. ◯Clay Pot Rice, Isaki, Turbo, Sakura Shrimp, Lotus Seeds A clay pot rice dish created by Tin, who is from Vietnam, inspired by Japanese takikomi gohan. Using Noto's traditional seasoning "Ishiru" instead of Vietnamese fish sauce, it brings out the umami of the seafood more deeply. The rich flavors of isaki, turbo, and sakura shrimp are accented by the fluffy texture of lotus seeds. This dish beautifully blends Vietnamese sensibilities with Noto's food culture, making it a fitting finale. ◯Nobuko's Umeshu Homemade umeshu made by the chef's mother, Nobuko. Its simple and gentle flavor evokes a sense of warmth. ◯Pineapple, Coconut, Yuzu, -196°C Sorbet A sorbet combining the sweetness of pineapple and coconut with the refreshing aroma of yuzu. Served with a -196°C presentation, it offers a pleasantly cool texture. ◯Cigar Time A playful dessert resembling a cigar. The caramel mousse made with brown sugar strikes a perfect balance between rich sweetness and slight bitterness, making it an ideal conclusion to the course. ◯Herbal Tea Time A herbal tea combining mint and verbena. Its refreshing aroma is pleasant, allowing you to leisurely enjoy the aftertaste of the course. ◯Fumie Time Raffle This restaurant is the first I have visited that pursues entertainment while maintaining a high standard of quality in each dish, regardless of genre. While the surprises and playful presentations continue, the quality of the food itself is uncompromising, keeping my attention until the very end. It is a restaurant where you can experience a truly unique dining experience, and I wholeheartedly believe it is worth visiting. Reservations are quite difficult to secure, but it is more than worth the effort to visit. Of course, I made a reservation for my next visit on the way out. I was informed it would be over a year away, but I am already looking forward to it. I had a truly delicious meal. Thank you for the wonderful experience. 【Restaurant Information】 Name: SECRETO Location: 2-23 Nijuukicho, Shinjuku, Tokyo, 1F 102 Nearest Stations: Approx. 6 minutes on foot from Ushigome Kagurazaka Station (A1 Exit) Approx. 8 minutes on foot from Ushigome Yanagicho Station Approx. 13 minutes on foot from Kagurazaka Station Approx. 13 minutes on foot from Ichigaya Station Business Hours: Tuesday - Sunday 19:00 - 21:30 Closed: Monday