Fujiya 1935
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The 4th generation owner / chef spent time in Italy and Spain to gain experience before converting this shop to what it is today in 2003. Both simple and creative dishes throughout the lunch course, which at 16k or so offers great CP considering the ingredients, technique and atmosphere of the shop. The uni that... More
Fujiya 1935
⠀⠀⠀⠀⠀⠀⠀⠀⠀
The 4th generation owner / chef spent time in Italy and Spain to gain experience before converting this shop to what it is today in 2003. Both simple and creative dishes throughout the lunch course, which at 16k or so offers great CP considering the ingredients, technique and atmosphere of the shop. The uni that is inside what looks a bit like a fried whole piece of uni is damn good.
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#料理 #レストラン #東京 #食事 #food #foodie #foodstagram #stuffieat #kevcheeats #kevchetokyo #kevche #kevcheosaka #kevchefrench #fujiya #fujiya1935 TL4.28-S M2* Less
