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Tabelog Award GOLD 2023, 2026Tabelog Award SILVER 2022, 2024, 2025Tabelog Top 100 Restaurants 2021, 2022, 2023, 2024, 2025Just a 2-3 minute walk from Akasaka Mitsuke StationReservation Policy: Reservation onlyNew reservations not acceptedBusiness Hours: 18:00 - 20:20Closed: Irregular holidaysSeating: 13 seats at counter and tablesPayment Method: Cash onlyToday's Menu:- Assorted Kimchi- Special Salted Beef Tongue- Salted Outside Skirt- Liver- Knuckle Main Muscle- Special Tenderloin- Chateaubriand- Strip Loin- Horumon- Fried Rice- Cold Noodles- MelonThe quality of the meat, the cuts, and the presentation were all truly impressive.The special salted beef tongue was incredibly delicious.The thick-cut outside skirt was also outstanding.The liver was fresh and had no odor, shining beautifully.Every piece of meat was delicious.This time, I also requested the special fried rice.From the first bite, it was too good.The cold noodles were excellent, as expected.The melon for dessert was a refreshing finish.After finishing the meal, I savored the lingering flavors.I felt grateful for the chance to visit again.It was a great meal! Less

The Michelin-starred chef Takuya Kataori has mastered the art of subtraction in his cooking, eliminating any unnecessary flavors to create dishes with a gentle taste, highlighted by his exquisite bonito dashi.He personally selects and sources fresh seafood and local vegetables, ensuring that only the finest ingredients are used.With his genius culinary skills, Chef Kataori elevates locally sourced ingredients to a level that can only be experienced through farm-to-table dining.Colorful hand-rolled sushi featuring shrimp and white fish,Moist and flavorful sweet sea bream served with tataki bracken,The irresistible texture of high-sugar burdock in Yawata rolls,A rice bowl topped with marinated horse mackerel, rich in fat,The simplicity and directness of the flavors in Chef Kataori's dishes truly represent the pinnacle of culinary delight!Today's menu: JPY 53,000Omakase Course: JPY 35,090Genmaicha (brown rice tea)AperitifYomogi tofu with yuba dashi and yomogi tempuraKombu and bonito dashiSmall sea bream with new noodles, tied mitsuba, served in a bowlSashimi of Himi flatfish, squid, and gas shrimpFried white shrimp with fragrant batter and grilled asparagusGrilled black throat sea perch with yuuan sauceHand-rolled sushi with simmered edamameSweet sea bream with tataki bracken, butterfliedMarusui with soft-shelled turtle dashi and mochiHairy crab, sea urchin, canola flower, sudachi jelly, and vinegared dishWakame seaweed, Takaoka bamboo shoots, and fuki, simmered togetherWhite rice with chirimen sansho, Yawata rolls, pickles, and miso soupMarinated horse mackerel rice bowlTempura of Spanish mackerelBottarga riceAosa seaweed and umeboshi dashi chazukeWarabi mochiMatchaOther Japanese sake. Less

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⁡【創作麺 ひとすじ】
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ラーメンという料理に、どれだけ真っ直ぐ向き合えるか。その覚悟をそのまま店名にしてしまった店がある。2025年2月に誕生した『創作麺 ひとすじ』。ラーメン一筋、その言葉通りの姿勢を掲げる一軒だ。店内はカウンター6席のみのコンパクトな空間。だがオープン直後から行列が生まれ、気づけば人気店の仲間入り。小さな店に集まる大きな期待。その理由は一杯の完成度にある。

「特上中華そば」

まず目に入るのは、その整ったシルエット。丼の表面に美しく並ぶチャーシューの淡いピンク、そして存在感のあるワンタン。中央にまとめられた青葱とメンマ。トッピングの配置が実に端正で、まるで一つの構図のように完成されている。ラーメンは豪快さが魅力になることも多いが、この一杯は、美しさが際立つ。

スープを一口。微乳化したスープは舌当たりがまろやか。動物系の旨味と脂が穏やかに溶け合い、醤油の輪郭を丸く包み込む。コクはしっかりとあるのに後味は軽い。レンゲを重ねるほどに旨味の層が見えてくる設計で、気がつけばもう一口、もう一口と手が伸びる。麺は細めのストレート。いわゆるパツン系の歯切れの良さ。噛んだ瞬間に小麦の香りが立ち、スープを軽やかに引き上げる。スープの丸みと麺のキレ。その対比が、この一杯のリズムを作っている。

そして印象に残るのは接客の良さ。行列店になればなるほど店の空気は慌ただしくなるものだが、この店にはそれがない。カウンター6席という距離感の中で、一杯一杯を丁寧に送り出している。『創作麺 ひとすじ』。ラーメン一筋という名前がよく似合う一軒だ。行列の理由は、この一杯にある。ご馳走様でした。
#ラーメン #ひとすじ Less