kitchen Toshiki (kitchen俊貴) Nagoya

I visited a delicious Western-style restaurant in Nagoya, **kitchen Toshiki**.Whenever I come to Nagoya, I always stop by this place because I love it so much. It’s a fantastic Western-style restaurant with a wide variety of menu options that always excite me.- Katsuo Carpaccio - Fried Hamo - Fried Horse Mackerel - Abalone Butter Sauté - Hamburg Steak & Fried Shrimp - Menchi Katsu Everything is truly delicious. The kids were thrilled, especially with the fried dishes, which are on another level. Personally, I highly recommend the Hamburg Steak. I’m already looking forward to my next visit!It was a great meal. Less

I was intrigued by the high Tabelog rating and the unexpected location outside of Shin-Sakae.Upon rushing in from the scorching heat just before noon, I found the restaurant nearly full, indicating its popularity.I ordered the standard course along with a pairing of five different dishes.Each dish was delicious, especially the fried items, which had a delightful crispiness typical of Western cuisine, paired with a fluffy texture that was truly impressive.Overall, it gave off the impression of a high-end Western restaurant. Less

I made a reservation for a weekday lunch visit. The restaurant has a calm exterior with lush greenery, marked by a wooden sign. Inside, there are only counter and table seats, with no private rooms, creating a bright atmosphere filled with natural light from large windows. There were several groups, including families, women, and mixed-gender groups, but I was the only solo diner.The lunch menu is available only on weekdays, and I ordered the Special Hamburg Steak Lunch made with A5 grade female Wagyu beef (JPY 2,800). In addition to the hamburger, I could choose one item from options like King Crab Cream Croquette, Hokkaido Scallop Fry, or Fried Shrimp (+JPY 500), and I opted for the signature King Crab Cream Croquette. It was served with a marinated cabbage salad and steamed vegetables.The appetizer salad was beautifully arranged with cabbage, cucumber, tomato, and purple cabbage, simple yet carefully prepared.The main hamburger was perfectly seared on the outside, with sweet onion and juicy meat bursting from the inside. The demi-glace sauce had a rich depth of flavor, and both the hamburger and cream croquette were served with their own distinctive sauces that enhanced the taste. The King Crab Cream Croquette had a crispy exterior and a creamy, melt-in-your-mouth interior, with a strong crab flavor.The bread was a hot, round roll, crispy on the outside and chewy on the inside. It paired well with butter and left a lasting impression.The service was attentive throughout, with staff consistently checking on the guests.Overall, I was very satisfied and would love to return to this restaurant. Less

This is a very delicious Western-style eatery located in Naka Ward, Nagoya. The location is relatively good, and the food is truly delightful, with a menu that features set meals. One standout dish was the chilled corn soup, although I forgot to take a photo because I was enjoying myself too much (laughs). The classic dish here is the fried Hamburg steak, which exceeded my expectations in taste. If you're coming with a companion, I highly recommend reserving the seafood omurice in advance. It's also incredibly delicious. Less

Located about a 5-minute walk from Shin-sakaemachi Station, this restaurant faces the main street.I made a reservation about three weeks in advance for a Saturday night visit.At 6 PM, there were still some empty tables, but by around 7 PM, it was fully booked, so reservations are essential.I opted for the Standard Course (JPY 8,000) and added the must-try Sea Omurice (JPY 3,500) that requires prior reservation.The overall impression was that each dish in this high-quality course carefully highlights seasonal ingredients while respecting the essence of Western cuisine and seafood flavors.To start, the three seasonal appetizers included:- Hamo Croquette- Marinated Swordfish- Sea Bass CarpaccioThis summer-themed selection was delightful.The Hamo Croquette had a very light batter, and the inside was fluffy, allowing the refined umami of the hamo to shine through.The marinated swordfish had a gentle acidity that complemented the sweetness of the fish, while the sea bass carpaccio was fresh and incredibly refreshing.Next, the chilled potato soup was smooth and showcased the natural sweetness of the potatoes beautifully.The signature Black Wagyu Hamburg was lightly fried on the outside and served piping hot inside.However, it lacked the expected juiciness, which was a bit disappointing.The ultimate beef stew served on a small plate was indeed tender enough to be broken apart with a spoon, indicating it had been simmered for a long time, but the flavor was overshadowed by an overpowering wine aroma, leaving little impression.On the other hand, the added Sea Omurice was impressively crafted, with fluffy eggs enveloping ketchup rice filled with scallops and shrimp, offering a surprisingly mild flavor.Unlike typical ketchup rice omurice, this dish had a refined taste that highlighted the umami of the seafood.What stood out in the omurice were the larger cuts of onion, which were perfectly cooked yet retained a delightful crunch, providing a wonderful accent.For dessert, I enjoyed a mango parfait that balanced sweetness and acidity well, complemented by lime jelly, making it light even after such a hearty meal.Finally, coffee and tea sweets were served, allowing for a leisurely end to the meal.This restaurant excels in traditional Western cuisine, focusing on quality ingredients and technique rather than gimmicks. I believe it should be at the top of the list for anyone looking to enjoy Western food in Nagoya. Less

Kitchen Toshiki is known for its hamburg steak.The outside is crispy, while the inside is juicy, whether it's fried or not.The seasoning is quite sweet, possibly due to the natural sweetness of the meat, and adding salt makes it just right.The beef in the beef stew is very tender and falls apart easily.However, the sauce seems to have been simmered for a week, making it very rich and somewhat bitter.The omurice was delicious, filled with scallops and shrimp, but it was disappointing that nothing was on top.The soup was tasty, but the prosciutto was a bit too salty for my taste, so I could do without it.The crab cream croquette was just average.The dessert, mango, was sweet and delicious. Less

I was curious about what kind of restaurant has a Tabelog rating of 4 or higher, so I decided to visit.Even though it was a weekday, I made a reservation for 11:30 AM at 10:30 AM, and luckily, it was not crowded.When I arrived at opening time, there were two groups of ladies already seated, both of whom seemed to have reservations. I went inside anyway.Order: Hamburg Steak Lunch - JPY 2800The atmosphere inside was neat and tidy, with jazz music playing, although it was drowned out by the conversations of the ladies (laughs).Overall, the food was delicious, especially the marinated dishes and the crab cream croquette. I prefer my hamburg steak to be a bit more meaty.However, considering that the price is JPY 2800 for just the portion shown in the photo, I feel the cost-performance is lacking. It would be better if this price included a dessert, a drink, and an additional crab cream croquette. Less

I visited for lunch.I ordered the Hamburg Steak and Crab Cream Croquette. Both exceeded my expectations in flavor, and the moment I took a bite, I couldn’t help but think, "No wonder it’s a Tabelog Bronze!"The Hamburg Steak had a rich meaty flavor, juicy and clearly made with care. The Crab Cream Croquette was also delicious, with a rich and smooth cream that perfectly complemented the crab flavor.I had the option to choose between rice and bread, and I decided on the Heidipan from Terateru. That was a fantastic choice! Its fluffy texture and gentle sweetness paired wonderfully with the dishes. It was so delicious that I would love to have it again on its own.The atmosphere in the restaurant was pleasant, and the service was comfortable, allowing me to enjoy a relaxing and wonderful lunch. I look forward to trying other menu items on my next visit. Less

I visited this place again after a long time. The "Sea Omurice" that I added this time was exquisite. The generous portions of shrimp and shellfish were luxurious, and the umami of the seafood blended beautifully into the sauce, making it an incredibly satisfying dish. Throughout the entire course, the vibrant presentation and meticulous preparation stood out, allowing me to enjoy a delightful experience from start to finish. This restaurant is perfect for special occasions or as a treat for yourself. I look forward to visiting again soon. Less

Tabelog ★4.25 2026 Bronze 2025 Top 100 Western Restaurants in Japan I visited 【kitchen Toshiki】, (rank 52 out of 100) Located in Nagoya, it’s a bit of a walk from the station. The exterior is a street-level storefront on the first floor. Inside, there are both table and counter seats. This popular restaurant has won the Tabelog Bronze award and is known as the number one Western restaurant in Nagoya. Toshiki Ai's Western cuisine is famous for: - Beef Stew (with demi-glace sauce) - Hamburg Steak - Crab Cream Croquette I’ve been curious about it for a while, and I finally got to visit. **Lunch Course** ▶︎ Seasonal Appetizers - Fried Pike Conger with Plum Sauce - Sea Bass Carpaccio ▶︎ Seasonal Soup - Chilled Potato Soup with Prosciutto ▶︎ Specialty - King Crab Cream Croquette - Marinated Cabbage Salad ▶︎ Main Meat Dish - Black Wagyu Hamburg Steak - Black Wagyu Beef Stew ▶︎ Dessert - Mango Parfait - Financier - Kajita Coffee This is delicious! It’s a basic menu, but that’s what makes the flavors stand out. Especially the hamburg steak, it has a rich flavor even on its own—so good! The quality of the meat is excellent, and the ingredients and techniques are top-notch. It’s no wonder it’s so popular. A great restaurant! Less

This time, I had the set meal featuring Hamburg Steak and Crab Cream Croquette. Both dishes exceeded my expectations in terms of flavor, and it's no surprise that this place is popular.The Hamburg Steak was meaty yet tender, with a perfect balance of sauce. The Crab Cream Croquette was luxuriously smooth on the inside, allowing the rich crab flavor to shine through.You can choose between rice or bread, and I opted for the Heidipan from Teirateru, which turned out to be a fantastic choice! It had a light, fluffy texture with a delightful wheat aroma and natural sweetness, enhancing the main dishes beautifully. A restaurant with delicious bread definitely boosts satisfaction.Not only was the quality of the food impressive, but the calm atmosphere of the restaurant and the attentive service also left a great impression. I'm thrilled to have experienced such satisfaction during lunch. I look forward to trying different menu items on my next visit. Less

I visited a restaurant I had wanted to try for a while.Here’s what I had today:Special A5 Grade Female Black Wagyu 100% Hamburg Steak Lunch - JPY 2,800Hamburg Steak &○ Taraba Crab Cream Croquette○ Fried Hokkaido Scallops (2 pieces)○ Fried Shrimp (+ JPY 500)Choose one from the three options.Marinated Salad with Aichi Prefecture CabbageServed with cucumber and tomato.Includes a rice set or bread.The origins of the Black Wagyu and pork change.Fresh fish and vegetables are sourced daily.The miso is from Masuzuka Miso in Toyota City, Aichi Prefecture.Additionally, the rice, bread, coffee, and tea are all carefully selected, showcasing their commitment to quality.The marinade has a great balance of acidity and sweetness.The sweetness is not from sugar.The hamburg steak is delicious on its own for the first bite,but I finished it with the rock salt on the table.The crispy coating around the hamburg steak is delightful.Whether enjoyed plain, with demi-glace sauce, or rock salt, each option is delicious, and I couldn’t choose a favorite.The crab cream croquette pairs wonderfully with the tomato sauce, allowing the crab flavor to shine through even when coated.The bread is called "Heidi."It looks delicious just by appearance.The sound when tearing it apart is appetizing.The outside is crispy while the inside is chewy.It pairs perfectly with butter.Next time, I’ll try the course menu. Less

I visited kitchen Toshiki for the first time in a while.As always, the blackboard menu was incredibly tempting.After sitting down, I spent more time daydreaming while gazing at the blackboard than actually choosing my dishes."I want to try that!""This one looks interesting!"I could already feel the limitations of my stomach capacity before even placing my order.The appetizers were visually stunning, giving off a vibe more like a neighborhood bistro than a typical Western restaurant. The careful presentation really lifted my spirits.However, on this occasion, the main dish didn’t quite match my expectations.I had imagined a juicy hamburger, but it felt more like a fried hamburger. It was as if I went to pick up a hamburger, but a cousin in the form of a menchi-katsu arrived first.I also tried the beef stew, but it had a stronger bitterness than I anticipated. While one might describe it as having a mature flavor, I personally preferred something with a bit more richness and sweetness.Perhaps because it had been a while since my last visit, the service felt a bit more subdued compared to before. While it was still attentive, I missed the warmth and familiarity I remembered from my previous experiences.That said, the overall charm of the restaurant was still very much present.By the time I was leaving, my thoughts were dominated by,"I should have ordered that from the blackboard."And the chef’s warm smile as I was being seen off made a significant recovery.Even though I had my preferences regarding the dishes, it was clear that the restaurant is well cared for, which strangely made me want to return.In the end, the blackboard menu was the MVP of the day, while the chef earned an honorable mention.Next time, I think I’ll simply give in to the temptations of the blackboard.It was a great meal. Less

【Chari Meshi Memoir | 2026.06】In the Shin-Sakae area.kitchen Toshiki has won the Tabelog Award BRONZE for four consecutive years from 2023 to 2026.Additionally, it has been selected multiple times as one of the top Western restaurants.I visited kitchen Toshiki, which opened in 2019 in the Kyomei area of Chikusa Ward.The owner chef trained at "Kitchen Masaki," one of Nagoya's representative Western restaurants, and later gained experience at "Bistro Daya."In 2022, he relocated to the site of the former Bistro Daya.While inheriting the lineage of Nagoya Western cuisine, he has established his own unique style, making him an indispensable figure in Nagoya's Western food scene.⸻What I enjoyed this time was the:・Standard Course (JPY 8,000)Comprising 11 dishes.Rather than flashy presentations, each dish captivates through the accumulation of skill.This course truly reflected the essence of Toshiki.⸻First, we had three seasonal appetizers:Natural flounder carpaccio from Mikawa Bay, Aichi Prefecture.Accompanied by lemon and fruit tomato jelly, it enhances the flounder's delicate flavor refreshingly.Next,Fried conger eel from Shirasaki Port, Aichi Prefecture.The generous serving of homemade tartar sauce was impressive.The light batter and the conger eel's umami paired beautifully with the rich tartar.Furthermore,Marinated squid from Shirasaki Port, Aichi Prefecture.Served with new ginger and shiso pesto sauce, it was a dish that evoked the refreshing feeling of early summer.⸻Next was today’s soup:A potage made with new onions, shipped directly from Awaji Island, with a sugar content of over 10 degrees.The moment I took a sip, I was surprised by its unexpected sweetness.There was no pungency typical of onions; the natural sweetness of the ingredient was beautifully highlighted.Floating in the soup were sautéed white asparagus from Hokkaido.Its tender texture and refined sweetness harmonized with the potage, melting naturally in the mouth.Because it was a simple dish, the choice of ingredients and cooking technique shone through.⸻Then came Toshiki's signature dish:・King Crab Cream CroquetteLightly fried on the outside, it contained the rich flavor of king crab inside.The sauce was enhanced with crab miso, further elevating the crab's umami.The marinated cabbage served alongside provided a nice accent, achieving a wonderful balance of richness and freshness.This dish conveyed why it has been supported by many fans for years.⸻For the main course:・Special A5 Wagyu Dish・Hamburg Steak・Signature Beef StewAn essential part of discussing Toshiki is the beef stew, which takes a week to prepare.The lengthy process is not just for the sake of time; it elevates the flavors through careful layering.The umami of the A5 Wagyu, the depth of the rich sauce, and the luxurious aftertaste unique to Western cuisine.What stood out particularly was the demi-glace sauce.Rich yet skillfully balanced just before bitterness takes over.The roasted flavor and richness layered intricately, evoking a complex aftertaste reminiscent of high-quality coffee.It was not a flashy sweetness but a refined demi-glace that delicately navigated the boundary between umami and bitterness.The long preparation time was clearly reflected in the flavor.At the same time as the main dish, you can choose either bread or rice,but this time I chose rice without hesitation.This rich demi-glace sauce paired excellently with the rice, allowing me to enjoy every last bit.The hamburg steak is also a popular menu item.First, I tried it plain.Then with sauce.Finally, with rock salt.The flavor changes depending on how you eat it, and with rock salt, the natural sweetness of the meat stands out.It was crispier on the outside than typical hamburg steaks, with a beautifully grilled finish.⸻For dessert:Crème brûlée made with Kumamoto's sweet summer oranges.Accompanied by orange jelly and compote, it evokes a sense of early summer with its bittersweet and refreshing flavors.Additionally,Financier,Chocolate cake,And the popular roaster KAJITA COFFEE from Nagoya, Issha, known for its selection as one of the top restaurants.The carefully designed structure extended through the after-meal time, maintaining satisfaction until the end.⸻The atmosphere in the restaurant has a moderate tension, but all dishes are enjoyed with chopsticks.You can appreciate the food without using forks or knives, allowing for a relaxed engagement with the dishes.Despite being a restaurant that has won the BRONZE award for four consecutive years,there is also a sense of approachability.I believe this comfortable distance is one of the reasons for its widespread support.⸻The genre of Western cuisine cannot be sustained by novelty or trends alone.Ingredients,Cooking techniques,Sauces,Preparation.It is a world that exists only through diligent accumulation.I felt that kitchen Toshiki continues to pursue this classic path while inheriting the lineage of Nagoya Western cuisine.That is why I believe it has led to the BRONZE award for four consecutive years and its recognition as one of the top restaurants.If you are discussing Western cuisine in Nagoya, this is a place you must visit at least once.It was delicious.It was a great meal. Less

I visited kitchen Toshiki, located about a 4-minute walk from Exit 2 of the Shinae-machi subway station!＼(^o^)／The interior features counter and table seating, creating a bright and clean atmosphere that feels very relaxing.This time, I made a reservation and enjoyed the Most Popular 【Standard Course】!First up…【Fried Hamo from Aichi Prefecture's Shirasaki Port with Homemade Tartare Sauce, Ume Flavor】The hamo was tender and fluffy, wrapped in a light, crispy batter. The tartare sauce with a hint of ume was refreshing and paired perfectly!【Marinated Aori Ika from Aichi Prefecture with New Ginger and Shiso Pesto Sauce】The Aori ika was moist and tender. As I took a bite, the refreshing aroma of shiso and the flavor of new ginger spread in my mouth, creating a refined taste.【Carpaccio of Wild Flounder from Mikawa Bay, with Lemon and Fruit Tomato Gelée】The flounder had a sweet flavor and just the right texture. The lemon and fruit tomato gelée added a refreshing touch, making it perfect for hot weather!【Potato Soup with Sweet New Onions from Awaji Island, Floating with Sautéed White Asparagus from Hokkaido】The rich potato soup showcased the sweetness of the new onions beautifully. The lingering aroma was delightful. The asparagus was surprisingly tender, with a melt-in-your-mouth texture.【Signature Taraba Crab Cream Croquette and Marinated Cabbage Salad from Aichi Prefecture】With one bite, the crispy coating revealed the rich flavor of crab, which was incredibly creamy. The sauce also had a strong crab flavor, making it delicious! (*´ω｀*)【Ultimate Black Wagyu Beef Stew and 100% Black Wagyu Hamburg】The hamburg had a crispy exterior! The meat was rich in flavor, and eating it with rock salt enhanced its deliciousness! The beef stew, prepared over a week, was incredibly tender, falling apart the moment it touched my mouth! The demi-glace sauce had an indescribable depth of flavor, with richness, roastiness, and a hint of bitterness. It was a taste I had never experienced before!【Cream Brûlée with Amakatsu from Kumamoto Prefecture, Served with Amakatsu Gelée and Compote】The rich cream had a delightful balance with the refreshing acidity of the amakatsu gelée, and the crispy caramel texture was enjoyable, leaving me completely satisfied until the end! Finally, I enjoyed two types of tea sweets and coffee!The financier had a lovely buttery aroma and was moist! The chocolate cake was rich and full of chocolate flavor! Not too sweet, it had an adult taste that paired perfectly with the coffee ( *´꒳`*)The coffee I had was from KAJITA COFFEE, a popular roaster selected as one of the top 100 shops!It was aromatic with a clean aftertaste! A cup that allowed me to slowly savor the lingering flavors of the meal☆I was thoroughly satisfied, even with the final tea sweets and coffee!＼(^o^)／This course truly highlighted the quality of the ingredients. (^^)It was a great meal! Less

Searching for deliciousness that matches its value,I visited kitchen Toshiki this time! (´∇｀)I had a sudden opening in my lunch schedule, so I decided to drop by after a while.I ordered the weekday limited lunch menu:Special A5 Grade Female Wagyu Hamburg Steak Lunch.For the side menu, I could choose from:- King Crab Cream Croquette- Fried Hokkaido Scallops- Fried Shrimp (additional JPY 500)Of course, I chose the King Crab Cream Croquette! ♪And since I prefer rice, I requested it without hesitation. (´∇｀)I believe hamburgers are a dish that divides opinions.Some people love the juicy, overflowing type, while others want to truly savor the meat's umami.Among them, my favorite hamburger is this one.After having it again after a long time, I felt that way once more! ♪When I cut into it, it doesn’t flood with juices like a waterfall.But that’s what makes it great.It retains the umami inside without excessive juice flowing out, perfectly cooked.When it enters my mouth, the umami of the Wagyu spreads gently, and it’s truly delicious. (´∇｀)It’s not flashy, but a straightforwardly delicious hamburger.That’s why I never get tired of eating it.The demi-glace sauce is, of course, delicious, but my personal recommendation is salt.Because it’s simple, the flavor of the meat itself becomes even more pronounced! ♪"I really want you to try it with salt first."That’s how I feel about this hamburger.The King Crab Cream Croquette I chose was also reliably delicious.The smooth cream and crab flavor were delightful, making it an irresistible combination for Western food lovers.What’s characteristic of this restaurant is the style of eating with chopsticks.It allows for a relaxed enjoyment, naturally helping me focus on the meal! ♪Although the prices have gone up a bit compared to before, it’s understandable in these times.Still, after finishing my meal, I thought,"I’m really glad I came here."The deliciousness that makes you feel that way is still very much alive! (´∇｀) Less

A Western-style restaurant in Nagoya, featuring a solid selection of dishes like Hamburg Steak, Cream Croquettes, and Beef Stew that you would expect from a Western cuisine menu.The seasoning is sophisticated, with the Beef Stew having a slightly bitter flavor. The Hamburg Steak has a hint of Japanese style, while the Cream Croquettes emphasize the crab more than the cream.This place is perfect for a leisurely lunch on a day off.■ Menu:⚪︎ Hamo (pike eel) with plum tartar, Mikawa-style carpaccio, marinated Aori squid, and Genovese-style dish⚪︎ Soup New onion potage and white asparagus⚪︎ King crab cream croquette⚪︎ Black Wagyu Beef Stew and rare Hamburg Steak *Changed to rare Served without any sauce, just with rock salt The Beef Stew has a unique bitterness, and the Hamburg Steak has a Japanese flair.⚪︎ Sweet summer orange crème brûlée⚪︎ Tea sweets: pistachio macarons and Kibi sugar rice crackers■ Duration: 1.5 hours■ Reservation Difficulty: Moderate Reservations are essential about a month in advance, especially for lunch.■ Cost Performance: Good (JPY 9,370) Less

This Western-style restaurant is located near Shin-Sakaemachi Station in Naka Ward, Nagoya City.It remains as popular as ever.By the way, there is a coin parking lot next door."Flower Garden Salad with 10 Types of Vegetables" JPY 1700A rich salad featuring okra and pumpkin, dressed with Toshiki's signature dressing.You can enjoy a generous serving of vegetables."Roast Cutlet" JPY 2400The roast cutlet here is always delicious!It rivals specialty shops, I must say (laughs)."Rare Hamburg Steak"A hamburger steak that you can grill to your liking on a teppan.This time, I had it with omurice, but it pairs wonderfully with white rice as well.It may be available depending on the timing of your order."Sea Omurice"I requested this because I had been craving it for a while.The egg is creamy, yet it’s wrapped in a classic style.Inside, there are chunks of shrimp, scallops, and onions.The bisque sauce is simply irresistible.I find myself wanting to eat it every time.On this day, I enjoyed a glass of champagne as well.The satisfaction level is always high.Credit cards are accepted. Less

● Appetizers at Toshiki ●- Marinated Grilled Squid from Shisaki Port, Aichi with New Ginger and Shiso Genovese Sauce- Fried Conger Eel from Shisaki Port, Aichi with Homemade Tartare Sauce, Plum Flavor- Fried Flower Zucchini, wrapped in Béchamel Sauce- Carpaccio of Wild Sea Bass from Mikawa Bay, Aichi with Grilled Eggplant Sauce, served with Myoga and Okra Salad- Steak of Abalone, slow-cooked for 3 hours with Parsley and Garlic Butter Sauce (Burgundy Style)● Hokkaido 18-Month Aged, Sugar Content 12 "Yukigura Amakijuku" Vichyssoise Soup served with Spanish Jamón● Hamburg Steak● Fried Scallops (5 pieces)● Tomato Cream Pasta with Sakura Shrimp and Kuruma Ebi (Secret Menu)● Canelé, Mango Macaron, and Brown Sugar Financier● "Sun Egg" Mango from Miyazaki Prefecture with Mascarpone Mousse and Lime Jelly served as a glass dessert with Mango Sorbet. Less

This restaurant in Nagoya, Aichi Prefecture, has earned a Tabelog Bronze award for its Western cuisine!Scallop and Abalone Steak (JPY 3900)Ultimate Black Wagyu Beef Stew (JPY 4700)Hamburg Steak & Ebi Fry (JPY 3200)The 100% selected Black Wagyu Hamburg Steak, prepared with a unique Nagoya-style method of breading and grilling, was incredibly impressive as it retained its rich flavors after being slow-cooked in the oven! The abalone and scallops also showcased a deliciousness that felt unique to this place! It was absolutely delicious! Less

I had been curious about this place for a while, as it ranks 7th on Tabelog in Nagoya, so I visited with high expectations.I ordered the homemade ginger ale. I imagined it would be spicier, but it turned out to be sweeter and quite easy to drink.The new onion soup was delicious, with the sweetness of the onions really shining through. It had a gentle flavor that highlighted the quality of the ingredients.The beef stew featured incredibly tender beef, clearly simmered for a long time with care, though I did notice a slight burnt flavor in the sauce that caught my attention.The hamburg steak was delicious on its own, and when paired with salt, the meat's umami was even more pronounced. The sauce offered a different yet enjoyable taste. I appreciated how the impression changed depending on how it was eaten.The chocolate terrine served as a final treat was rich and delightful, leaving me satisfied until the very end.Overall, the quality of the dishes was high and very tasty, but considering the lunch price of around JPY 8500 including drinks, I felt it was a bit on the expensive side. I think it would be a great choice for a special occasion. Less

The owner and chef of Kitchen Toshiki is Mr. Toshiki Ai. (Instagram: chefamou1049) *Reservations can be made via phone, Tabelog, or Ikkyu Restaurant.Opened in March 2019 in the quiet residential area of Chikusa-ku, Nagoya, Kitchen Toshiki quickly became a popular spot attracting customers from afar. In May 2022, it relocated to a new location near Shin-Sakae Station in downtown Nagoya.The restaurant is dedicated to using "Special A5 Grade Female Black Wagyu," and its most popular dish is the beef stew, which takes a week to prepare.*Menu* **Hamburg Steak & King Crab Cream Croquette***Thoughts* The hamburg steak had a crispy panko crust on the outside while remaining juicy and flavorful on the inside, with just the right texture of onions adding a light and delicious touch. Less

I have enjoyed various course meals, including French, Italian, Spanish, Chinese, and Japanese cuisine, but I realized that I had never tried a purely Western course meal before. So, for my second stop on my popular restaurant tour during Golden Week, I visited "kitchen Toshiki." Despite being a renowned establishment frequently listed among the top 100 restaurants, the atmosphere inside is quite casual! While the lunch prices are a bit on the higher side for us (though not too much for our wallets), it feels relaxed and comfortable. I'll leave the comments on each dish to the photo descriptions, but I was amazed by the beautiful and intricate dishes made with high-quality ingredients from the appetizers onward. Each time a new plate arrived, I couldn't help but gasp in admiration. The appetizers and soup were already substantial enough to be considered main courses, and the flow from the fish main to the meat main, followed by dessert and tea sweets, was nothing short of artistic, especially with the exquisite plating of each dish. I was so satisfied by the time dessert arrived that I almost left before they brought out the tea sweets and coffee (sweat). You can choose either bread or rice, and we opted for both, which were both delicious! However, I got so caught up in the meat that I forgot to take photos. If you're looking for delicious Western cuisine, this place is definitely a top contender! Less

I had heard a lot about this restaurant and its name for quite some time. When I had the chance to visit Nagoya, I was lucky enough to make a reservation! I was already excited before going.I added the seafood omurice to my lunch course. From the appetizers, I was blown away. Delicious! Moreover, the presentation was stunning; every dish was beautiful! The bread was also excellent. I was very satisfied with the dessert as well. At first, I thought I might not have enough food, but after having the omurice, I was completely full. True to its name, the seafood was abundant... simply the best. I definitely want to visit again. Less

I made a lunch reservation by phone and visited the restaurant. Since they don’t offer a lunch set, I ordered the "Hamburg Steak & Taraba Crab Cream Croquette" a la carte, along with some bread.The signature Hamburg Steak was cooked to perfection, maintaining a rare center while being just right in terms of heat throughout. This unique cooking technique is something truly exceptional that’s hard to find elsewhere. The cream croquette also lived up to my expectations with its consistent deliciousness.However, while the quality of the food was high, I felt a bit of a lack in the service aspect. The overall impression of the service was rather businesslike, and as a restaurant bearing the chef's name, I would have appreciated a bit more warmth. The chef never showed his face, and there was no acknowledgment from the kitchen when I left.Since a lively atmosphere and greetings can greatly change impressions, I left feeling somewhat unsatisfied with the lunch, especially as someone who values hospitality. Less