Tabelog 4.51 🥇

Chiune is considered as an innovative restaurant as the cuisine encompasses cooking techniques and ingredients all over the world. Chef Satoshi was born in a culinary family in the Gifu Prefecture - his father runs the most prestigious Chinese restaurant in Ginza called Furuta & his brother currently helms the counter of a famed restaurant in Gifu called Kaikatei. The restaurant name Chiune refers to a rice field at Gifu, paying tributes to the terroir of his homeland.

Chef Satoshi is devoted to extracting the best flavors from every ingredient without overly complex seasoning, allowing the produce to show its purest form. Blessed with his family influence and culinary training, his plating is one of the best I have ever seen in Japan, echoing with the beautifully designed restaurant that comprises a lounge area and a wine bar.

Chef Satoshi’s curations are full of surprises. My favorite dish was the Genboku Shitake & Egg Yolk. Genboku Shitake is shiitake which are grown on trees. The trees are first cut, and holes enhancing the earthy flavor of the mushroom. The egg yolk was a perfect component to bring the mushroom and mashed potatoes together harmoniously.

The oni-aji with crab sauce was equally outstanding - the tomato crab sauce really cut through the intensity & richness of the thick deep-fried oni-aji above. Truffle consommé looks simple but the aroma and flavor were both far-reaching. The tasting menu concluded with a showstopping Shaoxing Wine Gelato that stroked a perfect balance between sweetness, wine flavor and creaminess.

Let’s not forget the wine pairing program which allows patrons to provide a budget for the sommelier to play with the wine cellar. If you’re a wine lover, you should definitely add Chiune to your bucket list.
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💴Budget: 60,000 yen⁣
🥘Food: 9.5
🍹Drinks: 9.5⁣
🏢Vibes: 10
⚖️C/P: 9