CHIUnE (CHIUnE) Tokyo

The interior, unified in white, is free of unnecessary items, creating a sophisticated yet comfortable space. The chef's style of preparing delicious dishes with care and simplicity is reflected in the ambiance itself.Although it's a challenging restaurant to book, I was fortunate to secure a reservation while on the waitlist for OMAKASE.CHIUnE is located at Tokyo Garden Terrace Kioicho, but the entrance can be a bit tricky to find. There is a guide map available, which makes it easy to navigate. The presence of parking and a drop-off area is also a plus, allowing for a dry visit even on rainy days.Today's course included:- Edamame mousse, tomato, crab - Sweetfish soup - Hokkigai (surf clam), Ossetra caviar - Corn risotto - Horse mackerel, fruit tomato - Chorizo, mushroom - Summer truffle, chicken, Jinhua pork, kombu consomme - Sweetfish, clam sauce - Shiitake mushrooms, two-year-aged potatoes - Ezo deer loin, pumpkin - Charcoal-grilled Amagi black pork - Noodle soup with hamo (pike eel) broth - Shaoxing wine ice At first, I hesitated to try the sweetfish soup, but the unique bitterness of the sweetfish transformed into a delicious flavor, which truly surprised me.Needless to say, every dish was exquisite. The chef skillfully highlighted the natural flavors of the ingredients without adding unnecessary elements, showcasing meticulous craftsmanship in each plate.I was also pleased with their flexibility in accommodating my preferences, such as pairing all non-alcoholic drinks with tea.Unfortunately, on this day, the voices of nearby diners were quite loud, slightly detracting from the serene atmosphere. However, the chef's attentive care allowed me to enjoy my meal pleasantly until the end.Of course, I made a reservation for my next visit.The chef's dishes change with the seasons and daily ingredients. I am already looking forward to what delightful creations await me next time. Less

A French dining experience in a completely white, otherworldly space.The interior is entirely white, creating a surreal atmosphere from the moment you step in. You can even see the final touches being added to the dishes right in front of you, making it a place where you can enjoy not just the food but the ambiance as well.We paired our drinks with the dishes.○ Edamame and Crab The first dish was incredibly delicious and left a strong impression. The gentle sweetness of the edamame combined perfectly with the umami of the crab, making it one of my favorites this time.○ Charcoal-Grilled Eggplant The eggplant was grilled over charcoal until it turned completely black. It was quite simple, but the inside was creamy, allowing the delicious flavor of the eggplant to shine through.○ Mackerel This dish featured mackerel paired with tomatoes. It was a combination I hadn't encountered much before, making it fresh and memorable.○ Shiitake and Egg This was exquisite. The thick shiitake mushrooms paired with rich eggs were a perfect match, making it one of the most memorable dishes of the evening.Although it’s French cuisine, there are many Japanese ingredients, and the dishes are impressively simple, highlighting the quality of the ingredients.The entire experience, from the exquisite food to the pristine white interior and the sight of dishes being prepared right before you, offered a unique dining experience that you can only have here.I look forward to visiting again in a different season. Less

Located just a short walk from Nagatacho Station, the innovative restaurant "CHIUnE" offers a unique dining experience.Chef Satoshi Furuta's cuisine is not about layering ingredients to create a vibrant presentation; instead, it focuses on the art of subtraction, maximizing the essence of each ingredient through minimalism.Each dish appears astonishingly simple, yet behind this simplicity lies meticulous ingredient selection and precise calculations.The classic "Shiitake Mushroom with Egg Yolk" showcases the robust aroma and umami of the shiitake, perfectly complemented by the rich egg yolk. Despite the few ingredients, the depth of flavor is overwhelmingly profound.On this day, I was particularly moved by the "Ayugai Soup."The unique aroma, bitterness, and umami of the ayu are beautifully expressed in the clear broth, with each sip deepening the lingering aftertaste. It’s a subtle deliciousness that quietly resonates in the heart rather than flaunting itself.The "Grilled Kamo Eggplant" was also exquisite.The carefully cooked kamo eggplant features a fragrant exterior and a melt-in-your-mouth texture inside, truly highlighting the charm of this ingredient.With a profound understanding of ingredients and a commitment to retaining only what is necessary, Chef Satoshi Furuta creates a collection of refined dishes that can only be produced by a genius. This is a one-of-a-kind restaurant where the quiet emotion lingers even after the meal. Less

I had been looking forward to visiting Chiune for a long time.Before dining, I did a bit of research on the chef and the restaurant's journey, but experiencing the meal exceeded my expectations.The term "master of subtraction" perfectly describes the chef's approach.Instead of piling on extravagance, he focuses on retaining only what is necessary, bringing out the beauty of the ingredients themselves.Each dish, while French, truly engages with the ingredients, leaving me in awe.I was grateful that they adjusted the portion sizes, allowing me, as a light eater, to enjoy the entire course comfortably.The portions were not large, but with a variety of dishes, I never got bored, and the meal flowed beautifully.The presentation had a sense of space, making each dish feel like a work of art.What impressed me the most was the atmosphere in the kitchen.The coordination between the chef and the staff was truly beautiful, with no unnecessary movements.There was a quiet tension, yet it felt natural, and the dishes were served with a pleasant rhythm.The service was excellent, with plates being cleared at just the right moments.The entire experience, including the hospitality, felt complete.The first dish, a snap pea soup with hairy crab, was astonishingly sweet and incredibly delicate.I was captivated from the very first plate, wondering how such elegance could come solely from the natural sweetness of the ingredients.The following ayu soup was also memorable.While ayu is familiar in Japanese cuisine, this was my first time enjoying it in a French context.It was rich and creamy, yet the flavor of the ayu remained intact, presenting a new expression.Then came the much-anticipated rice vermicelli.I had heard it was delicious, but it far exceeded my expectations.The cold vermicelli blended surprisingly well with the saltiness of the caviar, and the sauce was light yet deep in flavor.I found myself pondering how this dish was constructed as I enjoyed it.The risotto was unforgettable as well.It was incredibly creamy without being heavy, and I felt no greasiness at all.It had a strange balance of being rich yet light, allowing me to savor every last bite.The seasonal eggplant looked like it belonged in a Japanese dish, but it was distinctly French in flavor.It had a juiciness akin to meat, and I was amazed at how satisfying it was using just the ingredients.The chorizo and mushrooms presented a flavor I had never encountered before.The fragrant mushrooms were reminiscent of truffles, pairing beautifully with the smoky aroma.The truffle consomme was a depth of flavor built over hours.From the first sip, it had complexity, being light yet leaving a long-lasting finish, rich without being tiring.I thought to myself that such a soup would be difficult to replicate.The kinmedai marinated in sansho was beautifully fatty and incredibly smooth.The creamy sauce combined with the refreshing sansho created a delightful balance, leaving no heaviness until the end.Then there was the signature dish of shiitake mushrooms, egg yolk, and potatoes.This lived up to the hype.The shiitake were so thick and tender that it felt like eating meat, providing immense satisfaction.The pairing of the egg yolk and potato sauce was surprisingly harmonious, a combination so perfect it made me smile.The main dish, Chateaubriand, reminded me of the deliciousness of lean meat.Even as someone who is not fond of fatty cuts, this was surprisingly light, melting naturally in my mouth.The following Amagi black pork was marinated with fruit, offering a gentle sweetness unlike sugar.The smoky aroma added depth, reminiscent of eel coated in sweet sauce.Then came the dessert, an ice cream infused with Chinese liquor.The aroma of the alcohol was gentle, and the balance with the sweetness was exquisite.It was so delicious that I found myself wanting more.I also enjoyed my time talking with Chef Furuta, who was very friendly and engaged in conversation.My father and I had a lively discussion about the dishes and various topics, and the time flew by.I was delighted to hear charming stories about his son being engrossed in games, getting a glimpse of his warm personality.Chiune is a restaurant that showcases new expressions within the framework of French cuisine while making the ingredients the star.The dishes are memorable not for their flamboyance but for their quiet beauty.It felt like witnessing a single work of art that encompassed not just the food, but the space, service, and teamwork.The satisfaction level was so high that it felt like more than just lunch, and I would love to return when the seasons change.It was a great meal. Less

I visited "CHIUnE" in Kioicho after a long time. No matter how many times I eat here, I am always amazed by the dishes. It’s not about adding more, but about stripping down to reveal the true flavors of the ingredients. Chef Satoshi Furuta has once again showcased this beautifully.The "Hairy Crab" dish features crab from Hamasaka paired with fruit tomatoes and edamame. The rich sweetness of the crab is elegantly lifted by the acidity of the tomatoes and the fresh aroma of the edamame. Instead of layering flavors, the dish highlights the distinct characteristics of each ingredient, filling your mouth with the essence of summer. The "Sweetfish" is served in a soup style, featuring sweetfish from the Waragawa River. The characteristic aroma and slight bitterness from the innards combine with a strong umami flavor, making the essence of the sweetfish stand out more with each sip. It’s a dish that captures the individuality of the ingredients in liquid form.The classic "Bifun" is paired with torigai (bird shellfish). The exquisitely thinly sliced torigai beautifully complements the texture of the bifun while still maintaining a robust bite. This textural presence is a testament to the quality of the ingredients. The "Shirobai Shell" is served as a risotto made with Yumepirika rice. The sweetness of the rice and the umami of the shellfish enhance each other, with the fluffy rice absorbing the broth.The "Kamo Eggplant" is remarkable, with the sweetness of the flesh enclosed within its charred black skin. It is simply paired with clear consomme and salt. This simplicity vividly reflects the strength of the eggplant as an ingredient. The "Chorizo" is a dish that concentrates the flavors of Amagi black pork. The balance between the sweetness of the fat and the spiciness of the seasonings is exquisite, with the accompanying mushrooms adding an aromatic and textural accent. Despite its small size, this dish has a significant presence.The "Consomme" is a reflection of the restaurant's philosophy, made solely from pork, chicken, and kombu. The clear umami flavor spreads quietly, changing its expression with temperature. It’s impressive how such deep flavors can be drawn from so few ingredients. The "Spanish Mackerel" is beautifully grilled, with a crispy skin and moist flesh. The sauce infused with clam umami envelops the mackerel's fat, leaving a lingering taste of the sea.The "Shiitake" dish features thick shiitake mushrooms paired with egg yolk and potatoes. When you bite into it, the moisture and umami of the shiitake burst forth, complemented by the rich yolk and the smooth sweetness of the potatoes. The "Choshu Beef" is a beautifully finished strip loin in a lovely rosy hue, paired with nameko mushroom sauce. The umami of the mushrooms and the natural thickness envelop the beef, creating a rich yet surprisingly light aftertaste. It’s a combination that overturns preconceived notions.The "Amagi Black Pork" centers around the sweetness of the ingredients, with spices outlining its contours. The high-quality sweetness of the pork fat is accentuated by various spices, which change their aromatic expressions one after another. The spices are not there to dominate but to highlight the umami of the Amagi black pork. The "Hamo" appears as a closing dish of nyumen (thin noodles). The delicate noodles swim beautifully in the clear broth, with the refined sweetness of the hamo quietly permeating the body.The "Shaoxing Wine Ice Cream" leaves a lingering impression typical of this restaurant until the very end. The rich aroma and aged flavor unique to Shaoxing wine blend with the creaminess of the milk, and the sweetness remains gentle. The pleasant aftertaste, reminiscent of finishing a digestif, quietly concludes the course.No matter how many times I visit, the experience never fades. Chef Furuta’s focus on the essence of the ingredients truly makes his cuisine one of a kind. I was reminded once again of how much richness can be expressed through the act of stripping down. It was a great meal. Less

I visit this beloved restaurant four times a year.This time, I enjoyed a premium seat in early summer.Hair crab, edamame mousse, and fruit tomatoes.While it may sound simple when written, the presentation is truly artistic! This dish is packed with the rich flavor of hair crab! Ayuy soup from Gujo, Gifu.The ayu soup from the Wara River in Gujo, Gifu, is one of the summer highlights at CHIUnE! When you think of summer, you think of the ayu soup on the teppan! This is a smooth soup made with whole ayu fish! It feels like the essence of the ayu has melted into the broth, making me think, "Ah, I’m at CHIUnE!" Natural torigai (bird shell) with rice vermicelli.This is the beauty of simplicity! It’s simple yet beautiful and captivating! The umami of the torigai is truly concentrated! Clam risotto from Kuwana, with kinome (Japanese pepper leaves).A delicate risotto that conveys the texture of the clams! The aroma of kinome adds a touch of luxury! Kamo eggplant.Served as grilled eggplant! The chef skillfully cuts it with bare hands, even though it looks hot! Simply seasoned with consomme and salt. Chorizo, mushrooms, eggplant, and olive oil.This hearty chorizo bursts with flavor and aroma in your mouth, making it a standout dish at CHIUnE! Tonight, I’m enjoying the consistent deliciousness that shines through in this dish! Truffle consomme.This aroma elevates it to a top-tier consomme! With plenty of truffles, it’s incredibly satisfying! Spanish mackerel, sansho (Japanese pepper), Kashima clams, and rice sauce.Shiitake mushrooms.This is also a classic at CHIUnE! The combination of shiitake and egg yolk creates a wonderful world! Jo-shu beef Chateaubriand, nameko mushrooms, and 10-year aged red vinegar sauce.The Chateaubriand was absolutely amazing! As always, it was exceptional, with a perfectly crispy exterior and a melt-in-your-mouth flavor that was truly remarkable. I doubt many chefs can replicate this level of dedication!Amagi black pork, marinated with fruit for 10 days.This is a classic, but the happiness of being able to enjoy this marinated dish at the end is just delightful! It makes me think, "Ah, I’m back!" I wanted to order rice, but Satoshi told me it would affect the upcoming nyu-men, so I refrained! Nyu-men.Refreshing noodles in a broth packed with umami! Shaoxing wine ice cream.Chinese tea.I savored the best moments...I’ll be back in the fall! Less

I visited the wonderful restaurant, CHIUnE.The restaurant is conveniently located directly connected to Nagatacho Station. The interior features a simple white design that creates a calm atmosphere, away from the hustle and bustle of the city. The dishes reflect the chef's personality, showcasing the ingredients in a simple way without any unnecessary elements. Both the new and classic menu items are well-executed and thoughtfully presented in the course. This is a place I want to keep coming back to.It was a great meal. Less

Finally made it to Chef Yuji's restaurant, CHIUnE!I had been saying I would go since the relocation, but I hadn’t been able to visit at all!*Location: 1-3 Kioicho, Chiyoda-ku, Tokyo Garden Terrace Kioicho, Daruma Terrace 3F *Access: 3-minute walk from Nagatacho Station on the Tokyo Metro Namboku Line■ Tabelog Award 2026 Silver Winner ■ Selected as one of Tabelog's Top 100 Innovative Restaurants 2025 ■ Tabelog rating at the time of visit: 4.48**Pairing Course***Cheers with Dom Pérignon* ● Hair crab from Hamazaka Port, edamame mousse, fruit tomato *Hida Takayama Beer, dark beer* ● Sweetfish soup, Gifu, Gujo City *Greek white wine* ● Surf clam with rice vermicelli and caviar *Burgundy Chardonnay* ● Risotto with Noto white clam and Japanese pepper *White wine* ● Grilled Kamo eggplant with consomme *Rosé wine* ● Chorizo, mushrooms, eggplant, olive oil ● Truffle consomme *White wine* ● Fried tiger fish from Awaji Island *White wine* ● Raw shiitake mushrooms, potatoes, egg yolk *Red wine* ● Joetsu beef Chateaubriand with nameko mushrooms and 10-year aged red vinegar sauce *Red wine* ● Amagi black pork, marinated with fruit for 10 days ● Noodle soup with Awaji eel broth and junsai ● Shaoxing wine ice cream *Chinese pu-erh tea* After finishing the meal, I must say the sweetfish soup was uniquely innovative, with an excellent flavor and a hint of bitterness that paired perfectly with the dark beer!And of course, the specialty, the raw shiitake mushrooms!Rich and delicious, it had been a while since I last had it.The presentation was beautiful, and the temperature contrast was just right! Perfect with red wine!I hope to visit again soon!☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★ Thank you for visiting and reading until the end! I really appreciate it!If you liked it, please give a "like," "follow," "save the restaurant," or leave a "comment." Your support will motivate me to write more reviews in the future, so I would greatly appreciate it! ☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★ Less

Beautiful…! The space is stunning, and the dishes that follow are equally beautiful. The cuisine features incredibly delicate flavors, clearly emphasizing the natural taste of the ingredients. The standout dish was the raw shiitake mushrooms! The mushrooms, coated in sauce, had a savory depth reminiscent of filet mignon, truly captivating. What caught my attention was the serving of pork after the Chateaubriand. I found it a bit off-putting to have a rich-flavored pork dish right after such a wonderful cut of meat. I look forward to my next visit. Less

There are many delicious restaurants, but this is the only place where you can experience such refreshing flavors. During this season, the sweetfish soup is a delight. You can distinctly taste the bitterness and the flavor of the fish separately. The clam porridge featuring the unique Kuwana Yamato clam truly shines, and the chorizo, along with the egg and shiitake mushrooms, is exceptional.◆ Hairy Crab, Edamame Sauce, Tomato ◆ Sweetfish Soup ◆ Spear Squid, Caviar, Capellini ◆ Kuwana Yamato Clam, Yumepirika Porridge ◆ Awaji Spear Squid Fritters with Crab and Tomato Sauce ◆ Chorizo, Flower-patterned Mushrooms, Mushroom and Eggplant Sauce ◆ Kinmedai (Golden Eye Snapper) with Sudachi and Clam Sauce ◆ Gifu's Haramoto Shiitake Mushrooms, Potato Sauce, Egg Yolk ◆ Joshu Beef with Nameko Sauce ◆ Amagi Black Pork with Marinated Fruits ◆ Pea Rice ◆ Shaoxing Wine Ice Cream Less

20260603 Nagatacho CHIUnEThis was my third visit, totaling JPY 65,340. The price is shocking, but the deliciousness is irresistible. If invited again, I would love to return. The menu is somewhat fixed, but the dishes were outstanding. It was a great meal.Dishes included:- Hairy crab, edamame mousse, and fruit tomatoes- Sweetfish soup from Gifu, Gujo City- Harii squid, caviar, and capellini- Clam risotto from Kuwana with kinome (Japanese pepper)- Fried squid with cabbage and wild vegetables, served with a blue crab sauce- Chorizo, mushrooms, eggplant, and olive oil- Truffle consomme- Red sea bream marinated in sansho pepper, then grilled over charcoal with kinome- Fresh shiitake mushrooms, potatoes, and egg yolk- Joshu beef Chateaubriand with nameko mushrooms and 10-year aged red vinegar sauce- Amagi black pork marinated with fruits for 10 days- Pea puree- Shaoxing wine ice cream- Chinese pu-erh tea Less

I never thought I would be able to make a reservation...!!! I made a reservation for OMAKASE with trembling hands. This is my number one restaurant that I thought I would never get to visit in this century. Haha.Did I really want to go? Not particularly, but based on other reviewers' photos, it seemed to be the opposite of my favorite rich French cuisine, so I was curious about what it would be like.The location is on the 3rd floor of the Prince Gallery Kioicho. When I arrived five minutes early, the staff was waiting at the door, so I had no trouble finding it.The restroom is located inside the restaurant.It was fully booked, and next to me was a gentleman wearing a luxury watch that must have cost millions of yen, accompanied by a stunning beauty I had never seen before.We started with a toast of champagne, Dom Pérignon 2017. I ordered it by the glass without pairing.Hairy Crab, Edamame, TomatoDelicious. As expected from a highly-rated restaurant!Ayugai SoupThe ayu fish feels lively in my mouth, with no off-flavors or bitterness typical of ayu. It’s truly delicious.Spear Squid, Caviar, CappelliniI was overwhelmed... it was like art. I felt as if I was enjoying a masterpiece of flavors. The harmony of the ingredients layered in my mouth and the calculated composition evoked the vast ocean before me. The thickness of the squid perfectly harmonized with the pasta. I felt like I was experiencing a divine revelation in food. I never knew pasta could be this delicious.Clam RisottoThe large, thick clams that I rarely see are juicy and incredibly tasty.Fried Aori IkaMushrooms and ChorizoThis dish was so intricate, and even though I knew it would be broken apart before eating, I was overjoyed at how beautifully the mushrooms were prepared.Summer Truffle ConsomméRed SnapperShiitake Mushrooms, Potatoes, Egg YolkBefore mixing, I took a taste of the potato sauce and was like, "What?!" It’s a miracle how ingredients that usually play a supporting role can become the star, thanks to the genius of Producer Furuta. It was incredibly delicious. I was so moved that I secretly teared up.Joshu Beef with Nameko SauceThis is a lean cut with less marbling, but when I bite into it, the pleasant juices flow out, making it absolutely juicy and perfect.Berkshire Pork with Fruit MarinadeA dish where you can truly appreciate the sweetness of the fruit.Pea RiceThis is very close to risotto and also very delicious.Shaoxing Wine Ice CreamThe texture was surprising, like "What?!" I wanted more.I had white wine Maison de Montille Rully 2019 and red wine Gerard RAPHET Gevrey Chambertin 1er Cru. Both paired beautifully with the dishes. Sometimes, when the food is too delicious, the wine can be overshadowed, but here, the wine enhanced the dishes even further. The sommelier is truly excellent, as the wines included in the pairing were well thought out.Throughout the course, I felt as if I had just finished watching a story. It was akin to the moment I understood that this Earth is moving after watching "Chi." In any case, it was wonderful. I learned about the existence of incredible chefs who face ingredients with such sincerity. I had studied Chef Furuta beforehand, and I felt the influence of his father, who was also a chef. He is filled with love for ingredients and cooking. He has a husky, nice voice!The creators are geniuses, so I believe the quality of the recipients is also required. If fast food and heavily flavored or spicy foods are part of your daily life, you might find this lacking. Please drink kombu dashi for a week before visiting to ensure you arrive with an empty stomach.The space is also wonderful, with a heavy yet meditative white atmosphere, making me grateful to be an adult. Behind the wall is the kitchen and wine cellar, and there are rumors of a hidden room. They are also preparing an à la carte menu, but it seems they haven’t quite reached their ideal form yet.The bill for two came to JPY 175,000. Of course, that’s high for my lifestyle, but I believe this is exactly the kind of exceptional cuisine worth traveling for, as stated by certain rankings. I look forward to my next visit, and my days are enriched! Thank you so much to all the chefs! Less

I visited thinking it would be French or French-inspired innovative cuisine, but while there are elements of French cuisine, the dishes presented a variety of flavors including Japanese, Italian, Chinese, and street food styles. Therefore, it’s hard to categorize it as French; it can only be described as innovative. While the diverse tastes are interesting, it can be challenging to create a cohesive story for the course. Additionally, the explanations for the dishes primarily focus on the ingredients, lacking any conceptual explanation for the course structure, leaving me puzzled about the reasoning behind it.The plating is done at the counter, using rings for round presentations and pouring sauces into the round dimples of the plates, resulting in a consistent circular presentation. However, the color palette is mostly beige and brown, which, while visually unified, lacks vibrancy and flair.That said, the clientele seems to be mostly regulars, so there may be no need for detailed explanations of the dishes or to invest time in elaborate plating. As soon as newcomers like us express confusion, regulars chime in with "Delicious!" and "Chef! Amazing!"—it feels like a restaurant that caters to its loyal fans.On the other hand, the wine selection is exclusively French, which aligns with the French or French-inspired theme, but given the variety of dishes, it raises the question of whether it needs to be so heavily focused on French wines. It seems there could be more adventurous options from Italy, Spain, Japan, and even Japanese sake, which adds to the disjointed feeling regarding the course structure. The drink menu and wine descriptions are also unhelpful, which seems to be a characteristic of this fan-favorite restaurant.**Genre:** Innovative **Chef:** Satoshi Furuta **Price:** JPY 59,400 (tax included, service charge separate) **Menu:** None **Atmosphere:** The counter seating is arranged in a straight line, giving off a vibe of modern high-end sushi restaurants, though it lacks a certain luxury. The depth of the counter distinguishes it from sushi bars, as plating is done using this spacious counter. However, the front of the counter faces a wall, and the kitchen is behind it, so you can’t enjoy watching the cooking process. The atmosphere is relaxed, filled with regulars and young staff, making it comfortable for first-time visitors.**Pace:** Upbeat. **Service:** Service is provided across the counter. Both kitchen and service staff are young, and the atmosphere is neither casual nor formal. **Usage Scene:** With counter seating, it’s suitable for 1 to 3 people, and dishes are served in quick succession, making it less ideal for conversations, business meetings, or dates. **Wine:** The drink menu lists many bottles, but due to the fast-paced service, it’s difficult to leisurely finish a bottle, so no one seems to order them. The glass options are listed as "Wine pairing from JPY 25,000, non-alcoholic pairing from JPY 15,000, champagne from JPY 8,000, and wine from JPY 3,000" (tax and service charge separate). The restaurant seems to recommend pairings, which consist of 10 servings of 50ml each, making it a decent deal. However, with the two-turn service, both food and wine come out quickly, so if you’re not confident in finishing 500ml at a fast pace, it’s better to stick with glasses. The high price of glass champagne is understandable since it’s Dom Pérignon, but whether the dishes pair well with it is another matter. The pricing for glass wine seems to reflect that a glass priced at JPY 3,000 corresponds to a bottle worth about JPY 5,000, and a glass at JPY 6,000 corresponds to a bottle worth around JPY 20,000. While the prices may be reasonable, the lack of menu details and explanations about what options are available is concerning. When I specified white, red, or rosé after hearing the next dish's explanation, I only received the pairing without any prior information about the wine itself, which is the same for those who choose pairings. On the other hand, the non-alcoholic options are limited to grape juice and tea, which is quite poor, and I noticed some guests opting for just tea instead of the expensive pairings. Reflecting on it, the dishes aren’t necessarily designed to pair exquisitely with wine, so sticking to tea might be a valid choice.(As there is no menu and only brief explanations, there may be some misunderstandings.) 1. Hairy crab (Hyogo), edamame, fruit tomato… The fruit tomato is good, but the crab is bland, dominated by the aroma and taste of the edamame. 2. Sweetfish (Takayama) potage… A warm soup with a bitter liver flavor. It’s a rare sweetfish dish, but I don’t understand the necessity of having only this one dish. A mini soup as a side for another sweetfish dish would have been better, but the quantity is large, leaving a lingering bitterness before the next dish. 3. Cuttlefish cappellini with caviar… Italian. There’s too little caviar, but the cuttlefish and pasta blend well, providing a good texture. Given its delicate flavor, it would have been better if it hadn’t followed dish 2. 4. Yupepirika risotto with Kuwana clams and kinome… Japanese. Despite being large clams, they are cooked to a tender finish. 5. Squid and blue crab… Chinese-style sauce. 6. Chorizo, mushroom, and eggplant sauce… Street food style. The mushrooms on top are cold, while the chorizo below is warm, creating a noticeable temperature difference and structural disarray. 7. Consommé with summer truffle… The truffle is submerged, burying its aroma and allowing the consommé to dominate. 8. Charcoal-grilled red snapper (Choshi)… The red snapper is bland and slightly dry. 9. Shiitake mushrooms, raw egg yolk, potato… Beautifully plated (this dish’s round presentation is the only positive), simply delicious, but I don’t think it was well-placed between dishes 8 and 10. 10. Joetsu beef Chateaubriand… I recall the poor Joetsu beef, but the Chateaubriand is delicious. There’s a sufficient amount of Chateaubriand, and the simple sauce doesn’t overpower its flavor. 11. Black pork (Amagi) charcoal-grilled… Street food style. Tender and delicious, but it was a nice finale thanks to the Chateaubriand. 12. Pea rice… Doesn’t serve as a proper finish after the Chateaubriand. 13. Shaoxing wine ice cream, white tea… If this is one of the four desserts, it’s acceptable, but with only a loose ice cream as dessert and no small sweets or coffee, it feels lacking. Less

Tonight, I visited this restaurant, which is a recipient of the Tabelog Award 2026 Silver. Thanks to a regular customer for inviting me, this was my first visit since their relocation. I truly appreciate the invitation.**Drinks:** PIERRE ZERO MERLOT and mineral water.**Dishes:** ◯ Tsuiyama Hairy Crab with edamame mousse.◯ White Asparagus served with cold rice noodles.◯ Gifu Prefecture Takayama Higashi Farm pea risotto.◯ Isaki from Minami Awaji Island with seasonal vegetables and blue crab sauce.◯ Chorizo with mushroom and eggplant sauce.◯ Consommé soup with summer truffle.◯ Fried Okose with clam and chicken broth.◯ Raw Shiitake with egg yolk and potato.◯ Kisa Kidori Kagoshima free-range chicken with nameko sauce and red vinegar sauce.◯ Amagi Black Pork from Izu, grilled over charcoal.◯ Hamo porridge.**Dessert:** White tea and Shaoxing wine ice.**Total:** JPY 67,760 It was a great meal. Less

【Overall Impression】 This was my second visit. While the initial shock and excitement have settled, the quality of the dishes served remains nothing short of spectacular. It was a wonderful experience that reaffirmed the consistent deliciousness of the food. However, I must admit that I felt the pricing was a bit on the higher side in relation to the overall satisfaction. 【About the Dishes】 The courses were served at a good pace throughout the meal. What stood out to me this time was the dish featuring "Hokkigai" (surf clam). It was prepared to maximize the quality of the ingredients, making it the highlight of the day. Additionally, the "Chorizo," which is synonymous with CHIUnE, maintained its overwhelming presence, and I was thoroughly satisfied with its quality that did not disappoint. 【Service and Atmosphere】 The only downside was that, due to the seating arrangement, it was a bit difficult to hear the chef's explanations of the dishes. However, the sommelier's wine descriptions were very clear and pleasant, allowing me to fully enjoy the charm of the pairings. The smooth coordination among the staff contributed to a consistently seamless flow of the course, which left a positive impression. Less

【Check Points】■ A leading innovative restaurant in Japan, relocated to Kioicho in April 2024.■ The pinnacle of refined cuisine and the aesthetics of simplicity.CHIUnE, an innovative restaurant at the top of Japan's culinary scene, is based on a refined aesthetic of subtraction and French influences.In April 2024, it relocated to the 3rd floor of the Tokyo Garden Terrace Kioicho, just a 3-minute walk from Exit 9a of Nagatacho Station.The exterior has no sign, featuring a round window and a black door as the entrance.Upon opening the door, you’ll find the restaurant's sign and need to ring the intercom to enter. Inside, a high-ceilinged, elegantly white corridor leads to the waiting room. Further in, through another door, you’ll discover a modern space with a white wooden counter and only 9 seats.Owner-chef Satoshi Furuta comes from a powerful culinary lineage, being the son of Chef Satoshi Furuta, the founder of the renowned Chinese restaurant Kaikatei in Gifu and owner-chef of Ginza's Chinese Furuta. He established his own restaurant at the age of 24, gaining popularity at French restaurant Satoshi.F in Gifu, and quickly became one of Japan's top dining spots after moving to Tokyo in 2016. After relocating to Hiroo in 2021, he opened at the current location on April 3, 2024. I visited on February 28, which was his 16th anniversary of independence. Congratulations!At CHIUnE, you can enjoy truly unique dishes that blend Western cuisine with elements of Japanese and Chinese cooking, defying categorization.The dishes are not just about simply enjoying the finest ingredients; they explore how to maximize the potential of each ingredient for an extraordinary taste experience. This embodies Chef Furuta's aesthetic of subtraction. By enhancing the natural flavors while eliminating any unpleasant tastes, he skillfully controls the intensity of flavors to match the dish's composition. Indeed, Chef Satoshi's cooking is remarkable! The experience was even more powerful after the relocation.Omakase Course:■ White Asparagus and Rice Noodles■ Mie Prefecture’s Japanese Clam, Yume Pirika Risotto, and Kinome■ Tsuiyama Hairy Crab, Edamame Mousse, and Tokutani Tomato■ Ehime Prefecture’s Isaki, Spring Cabbage and Mountain Vegetables Étuvée, Crab Sauce■ Chorizo, Mushroom, and Eggplant Sauce■ Consommé and Summer Truffle■ Awaji Tiger Fish Fritters, Clam and Chicken Sauce, Kinome■ Raw Shiitake Mushrooms, Potato Sauce, and Egg Yolk■ Kagoshima Kisaragi Chicken, 10-Year Aged Red Vinegar and Nameko Sauce■ Amagi Black Pork Marinade, Charcoal Grilled■ Pea Risotto■ Shaoxing Wine Ice◆ I hope you find this helpful and consider saving it! ◆_________________Instagram: 66shukiTwitter: 66shukiTikTok: 66shuki_________________ Less

I regularly visit CHIUnE, and this is my review from May 2026.The course beautifully expresses the transition from spring to early summer with ingredients like white asparagus, clams, hairy crab, tiger fish, and summer truffles.The vibrant aroma, clear and robust umami, and delicate yet rich flavors were present in every dish, showcasing the unique style of CHIUnE.In particular, the hairy crab and edamame mousse and the fried tiger fish were perfectly balanced, creating an exquisite experience.The course maintained a remarkable balance, allowing the flavors to shine without feeling heavy, making it a delightful experience until the very end.I look forward to my next visit.▪️Price▪️Course + PairingJPY 75,000▪️Course Duration▪️Just under 2 hours▪️Dishes Served▪️【White Asparagus Rice Noodles】★★★★★【Clam Risotto】★★★★★【Hairy Crab and Edamame Mousse with Fruit Tomato】★★★★★★【Isaki (Japanese Sea Bream)】★★★★★【Chorizo】★★★★★【Consommé】★★★★★★【Fried Tiger Fish】★★★★★★【Shiitake Mushrooms】★★★★【Kisaki Chicken】★★★★★【Amagi Black Pork】★★★★★【Pea Rice】★★★★★【Dessert: Shaoxing Wine Ice Cream】★★★★▪️Details Below▪️【White Asparagus Rice Noodles】★★★★★Thinly sliced white asparagus cut to the same size as rice noodles.Upon tasting, the vibrant aroma of white asparagus beautifully unfolds, complemented by the chewy texture of the rice noodles. Each bite reveals the unique character of the asparagus, enhanced by a perfect touch of salt.It showcases the asparagus's strength in a natural and effortless way.【Clam Risotto】★★★★★Using Kuwana's Yamato clams and Yumepirika rice.The clams exhibit a clear and robust flavor and aroma, with a pleasant elasticity. The taste absorbed by the rice is rich yet delicate, spreading throughout the mouth with each bite, harmonizing with the refreshing flavor of the wood buds, creating a spring-like deliciousness.This risotto truly reflects the essence of CHIUnE.【Hairy Crab and Edamame Mousse with Fruit Tomato】★★★★★★The light and fluffy edamame mousse is vibrant, while the delicate yet flavorful hairy crab is enveloped by the fruit tomato's mild acidity and bright green notes. Each element connects in perfect balance, creating a refreshing summer bite.Simply exquisite.【Isaki (Japanese Sea Bream)】★★★★★From Ehime's Oshima, paired with blue crab.The beautiful aroma and umami of the blue crab overflow from the sauce. The robust ginger enhances the flavor, blending perfectly with the fragrant skin and the delicate yet powerful umami of the isaki.A grilled dish that embodies the essence of CHIUnE. Delicious.【Chorizo】★★★★★A classic chorizo dish.Topped with thinly sliced mushrooms and served with an eggplant sauce.The moment you bite into it, the meaty umami of the chorizo fills your mouth. The juices meld with the fragrant and sweet sauce, while the mushroom adds a light texture and aroma, achieving a deep, meaty flavor without feeling heavy.【Consommé】★★★★★★With summer truffles.Opening the lid releases a rich and full aroma. It seeps into the deep, clear broth, creating a blissful bite. When you chew the truffle, its earthy umami gently sways within the clear flavor of the soup, allowing you to savor a seasonal consommé.【Fried Tiger Fish】★★★★★★Served with clam and chicken sauce.The sauce is clear and free of impurities, yet rich in flavor. The tiger fish from Awaji delicately melts away, offering a light yet juicy taste that harmonizes beautifully with the sauce and the crispy coating.A fried dish that perfectly embodies the phrase "delicious."【Shiitake Mushrooms】★★★★Rich and sweet potato sauce with egg yolk creates a perfect temperature, generating waves of sweetness. The shiitake mushrooms assert their robust flavor, creating even more waves of taste.【Kisaki Chicken】★★★★★With nameko mushroom sauce.Despite being breast meat, it is moist and harmonizes beautifully with the tangy umami. The deep tones of the nameko sauce enhance the overall flavor.【Amagi Black Pork】★★★★★Marinated in Gujo miso, honey, and fruits for two weeks, then grilled over charcoal.Tender and full of sweetness and aroma, the black pork.The sweetness of the fat and the concentrated umami of the meat blend in your mouth, highlighted by acidity, revealing the contours of flavor with each bite.【Pea Rice】★★★★★The fragrant peas stimulate the palate through the sense of smell.The freshness and sweetness burst forth, harmonizing with the sweet rice.A delicious finish to the meal.【Dessert: Shaoxing Wine Ice Cream】★★★★The freshly made ice cream has a smooth texture that melts in your mouth, lightly spreading the aroma and richness of Shaoxing wine along with the sweetness of milk.Not too heavy, not too sweet, just the right depth and delightful aroma.A perfect balance that reflects the essence of CHIUnE until the very end.It was a great meal.Thank you for reading. If you found this helpful, I would appreciate a "like" or a "follow."I also have an Instagram account. I would be grateful if you could check it out.Instagram: gatarou19URL: https://www.instagram.com/gatarou19 Less

On this day, I visited CHIUnE. It had been quite a while since my last visit before their relocation.Since I hadn’t come here after the move and hadn’t done much research, I accidentally got a bit lost. Haha. Even though I arrived at the station early, I ended up reaching the restaurant just around my reservation time. I’m glad I wasn’t late. Haha.The space is simple yet beautiful, with a modern feel. The previous location was lovely too, but this is a great atmosphere! (*´∀`)The food, while appearing simple, was incredibly delicious. Perhaps it’s due to the quality of the ingredients, but the sauces and seasonings were exquisite. As I enjoyed the dishes, I couldn’t help but wonder how they achieved such flavors based on the ingredients and explanations. Haha.The chorizo and shiitake mushrooms, which have been around for a while, were just as delicious as I remembered, and even though it had been a long time since my last visit, all the other dishes were also very tasty.On this day, I felt that the meat was a bit lacking, perhaps? And while it’s unavoidable, the bill was quite substantial _(:3 ｣∠)_.However, I had a wonderful and delicious time. Thank you for the meal!Reservation method: Omakase Course fee: JPY 55,000 (service not included) Duration: About 2 hours Reservation difficulty: Occasionally available Order: Beer and 2 glasses of white wine Total bill: JPY 78,520 Less

After a little break, I returned to this place. The moment I opened the door, I felt a sense of nostalgia, and my mood naturally lightened. Coming back here brings a special sense of comfort and joy.On this day, the standout dish was the Sea Bream. While the quality of the ingredients was excellent, what truly captivated me was the perfect cooking technique and the harmony with the consommé. The fish's sweetness and delicate fat, combined with the depth of the dashi, left a quiet aftertaste.As for the usual signature dishes, they maintained their high level of excellence. No matter how many times I eat them, I never get tired, and rather, each visit reveals subtle differences and layers that I appreciate. Less

An innovative restaurant where you can enjoy delicate and original dishes that maximize the quality of the ingredients. Each plate, stripped of unnecessary embellishments, showcases high levels of craftsmanship, offering a continuous experience of surprise and discovery. Coupled with a refined atmosphere and pleasant service, it provides a dining experience that feels truly special. While the price range is on the higher side, the value of the experience justifies it. A must-visit for food enthusiasts. Less

Unique , soulful meal at the utterly surprising and beguiling Chiune .

The majority of the dishes are white . They are minimalist with rarely more than 4 ingredients . They skew French but are clearly Japanese . It’s one of the most distinctive styles of dining I have ever seen .
Simple , sophisticated , unapologetic and elegant .

Fugu shirako soup - the ingredient is on every menu in Japan at this time , here it is turned into an introductory veloute .

White asparagus mifen - could also be construed as a remoulade , not sure how but this simple sliced vegetable seemed incredibly elevated .

Lily bulb risotto - candy sweet lily bulbs on a congee style rice .

Steamed daikon , chicken and ham broth - salted only on one corner , you are instructed to eat the turnip from left to right , once you reach the salted side it appears like a crescendo .

Chorizo , cdp , eggplant sauce - chunky sausage , slivers of mushroom, deep eggplant flavour sauce .

Kimoto consommé

Aori Ika , fruit tomato and snow crab - favorite dish , steak like pick of Ika , crunchy and dense , gorgeous sweet and salty fruit tomato and crab condiment .

Shitake , potato purée , egg yolk - signature dish using potatoes aged for 2 years then puréed with only milk and olive oil , tree grown Shitake and a perfect yolk .

Wild suffocated duck , nameko mushroom and duck jus - gamy duck , full of flavour , light jus .

Shizuoka black pork - marinated for 10 days in fruit enzymes .

Yumen, scallop and leek - cold somen , scallop mimicking fish cake , leeks , veering towards Chinese style .

Shao Xing Wine ice cream - a perfect quenelle of insanely creamy and smooth ice cream . Less