SECRETO (SECRETO) Tokyo

Nestled in a back alley of Kagurazaka, the innovative restaurant "SECRETO" awaits.Upon entering, you are greeted by a stark concrete space illuminated by red lighting, creating an atmosphere reminiscent of a secret laboratory rather than a typical restaurant. The entire experience, from the dishes to the tableware, lighting, and presentation, creates a cohesive world.The course menu centers around seafood, freely combining elements of Japanese cuisine with French techniques.One standout dish featured bold use of leafy greens and edible flowers. While visually stunning, the flavors were surprisingly delicate. Following this, dishes showcasing expertly grilled fish skin and rich sauces paired with red meat demonstrated impressive cooking techniques.The seafood dishes left a particularly strong impression. The fish was tender and moist, while the skin was crispy and aromatic. The sauces and flavored oils were prominent yet balanced, allowing the natural taste of the fish to shine through.What truly embodies the essence of SECRETO is the presentation of the dishes.From a cigar-shaped dish that appears before you to a refreshing noodle dish adorned with the name "SECRETO," and finger foods served with seaweed, there’s an element of surprise in what comes next. It’s not just about being extravagant; the textures and aromas are carefully calculated, ensuring that each dish stands as a complete culinary creation.The meal concludes with a comforting rice dish reminiscent of takikomi gohan, providing a sense of familiarity and calm for Japanese diners, even amidst the innovative offerings. This balance of excitement and comfort was particularly memorable.Even more enjoyable than the food is the drink pairing.Vibrant cocktails in orange, red, and green appear with each course, sometimes served in shakers or accompanied by smoky glasses, adding a significant entertainment factor. Rather than simply "pairing" with the food, the drinks feel like an integral part of each dish’s experience.The desserts maintain the playful spirit, with a bright red heart-shaped treat ensuring the excitement lasts until the end of the course.Unlike classic high-end restaurants where the focus is solely on quietly savoring the food, SECRETO feels more like a place to enjoy the meal as a performance.Of course, the theatrical elements may not appeal to everyone. However, the solid foundation of cooking techniques and flavor combinations ensures that the presentations are more than mere performances.True to its name, "SECRETO"—meaning "secret"—this restaurant feels like a gateway to another world. Less

Located a 6 to 8-minute walk from Ushigome Kagurazaka Station, SECRETO is a Japanese innovative cuisine restaurant.With its flashy lighting, music, and performances, this innovative restaurant captivates with its atmosphere. Not only has it been recognized as one of the top 100 innovative restaurants for creative cuisine in 2025, but it has also been awarded Tabelog Bronze from 2019 to 2026.At first, I was overwhelmed by the club-like ambiance, but as I settled in, I found myself enjoying the lively atmosphere, showcasing the chef's skill. The clear pricing with pre-paid pairings is also a nice touch.Here are the dishes we enjoyed:-----------------------------◾️ Secret Heart We started the course with a heart-shaped appetizer that was visually delightful. As you bite into it, a burst of peach and plum juice flows out, spreading a gentle acidity throughout the mouth.◾️ Corn Cappuccino This nostalgic cold soup is made from sweet Shizuoka corn known as Kankanmusu. The chef, whose family ran a Western-style restaurant, created this rich and exquisite soup while reminiscing about those flavors.◾️ Pom Galette, Iberico Ham, Summer Truffle A finger food combining potato galette, Iberico ham, and truffle butter, offering a harmonious blend of flavors. Taking a big bite releases the aroma of truffle through the nose, complemented by the saltiness of the ham and the sweetness of the potato.◾️ SUSHI, Hamana Lake Denshiko Eel, Piccata, Mountain Wasabi This creative sushi features a base of rice topped with piccata of Denshiko eel, myoga, and mountain wasabi on fragrant nori. The rich fat of the eel, the refreshing acidity of the rice, and the accents of mountain wasabi and myoga create an exquisite dish.◾️ Foie Gras French Toast This dish features foie gras shaved right in front of you, served atop warm French toast. The combination of the warm toast's texture and sweetness with the cold foie gras fat creates an interesting contrast in both flavor and temperature!◾️ Noto Kinmedai, Noto Ueda Farm Tomatoes A dish combining seafood and vegetables from the chef's hometown of Noto, Ishikawa. Using a dressing made by the chef's parents, the refreshing acidity of the dressing enhances the umami of the kinmedai.◾️ Gifu Prefecture Wara Sweetfish, Tade Vinegar, Crystal Tomatoes This creative dish features easy-to-eat sweetfish with reduced bitterness, paired with tade vinegar and chilled somen. The refreshing texture is wonderful, making it a perfect palate cleanser.◾️ Noto Sweetfish, Basil, Ratatouille, Provencal The sautéed Noto sweetfish is crispy on the skin and perfectly cooked inside. The sweetness of the ratatouille and the fragrant basil create a delightful balance with the umami of the sweetfish!◾️ ANJI Shake Time An interactive menu where you shake your own cocktail. The drink inside is a chilled pink grapefruit beverage, with its refreshing acidity and slight bitterness heightening the anticipation for the main course.◾️ Noto Premium Sirloin Cap, Saikyo Miso, Tomoko's Sansho The main dish features a roast of Noto premium sirloin cap, crispy on the outside and tender inside. The sweetness of the Saikyo miso and the spicy aroma of sansho enhance the rich flavor of the well-marbled meat.◾️ Clay Pot Rice, Isaki, Turbo, Lotus Seeds This clay pot rice features rare ingredients like isaki, turbo, and lotus seeds. It is cooked to perfection with just the right amount of moisture, resulting in a fluffy texture that beautifully complements the umami of the seafood!◾️ Pineapple, Plum, Coconut, Yuzu, -196℃ This gelato features tropical flavors like pineapple and coconut, perfect for summer. Its rich melt-in-your-mouth texture and gentle sweetness are simply delightful.◾️ Cigar Time A creative dessert resembling a cigar, made with brown sugar caramel mousse. The caramel offers a rich and intense sweetness, while the crispy texture of the pastry adds an interesting element to this sweet treat.◾️ Herbal Tea Time We concluded the course with a relaxing herbal tea that pairs well with the desserts.-----------------------------It’s no surprise that reservations fill up quickly at this unique restaurant where you can savor exclusive dishes and an exceptional atmosphere. I highly recommend visiting!Thank you for the meal!*Instagram Gourmet Account https://www.instagram.com/shunsuke.naka/ (Followers have surpassed 10,000!)*Gourmet Blog https://syn-gourmet.com*Comprehensive Links https://lit.link/syngourmet Less

This was my third visit, and once again, I was invited by a gourmet friend as a last-minute addition. The restaurant beautifully combines French and Japanese cuisine with creative innovations, resulting in an elegant dining experience. The owner’s humorous conversations created a wonderful atmosphere, making it truly delightful. Although it’s a well-known establishment, I wondered if the prices had gradually increased, but they still felt very reasonable, especially considering that drinks were included. Each dish showcased the owner’s dedication to quality ingredients and creativity, which I found to be exceptional. It’s no surprise that reservations are booked two years in advance. I genuinely believe it’s worth making a reservation for that far ahead. Thank you for allowing me to participate in today’s lovely private event, and once again, it was a fantastic meal! Less

This restaurant, known for its theatrical dining experience, truly lives up to its reputation. After visiting, I completely understood why it’s so popular. It offers an immersive entertainment experience without compromising on the quality of the food and service, embodying a spirit of hospitality.While I won’t spoil the entertainment details, I’d like to share the memorable flavors of the dishes I enjoyed that day:- Secret Heart- Corn Cappuccino- Pom Galette with Iberico Ham and Summer Truffle- SUSHI with Hamana Lake Unagi, Piccata, and Yam Wasabi- Foie Gras French Toast- Noto Kinmedai, Noto Uedaen Tomato, Nobuko’s Pickled Plum, and Shuji’s Dressing- Gifu Prefecture Warai Sweetfish, Tade Vinegar, and Crystal Tomato- Noto Sweetfish with Basil, Ratatouille, and Provencal- ANJI Shake Time- Noto Premium Sirloin Cap with Saikyo Miso and Tomoko’s Sansho- Clay Pot Rice with Isaki, Sea Snail, and Lotus Seeds- Pineapple, Plum, Coconut, Yuzu, and -196°C- Cigar Time- Herbal Tea Time- Fumie TimeThe first dish, the Heart, was particularly striking. This dish, often seen on social media, is not only visually stunning but also delivers exceptional flavor and entertainment value. It features creative elements that provide a surprising texture as soon as you take a bite.The Pom Galette was simply delicious. With a combination of potatoes, ham, and truffle, it was a guaranteed hit, and the crispiness of the galette was just perfect. I could eat countless servings of it.The Foie Gras French Toast was also outstanding. Each bite-sized piece of French toast was generously topped with instant-frozen foie gras, and a touch of apple jam served on the side enhanced the experience. The pairing with apple juice was perfect, and the chilled foie gras melted delightfully in my mouth, creating a fun and delicious culinary experience.There were many other noteworthy dishes, such as the Noto Kinmedai, the Shake Time drink, bread with truffle butter, and the dessert cigar. What’s remarkable is that the experience stimulates not just taste and smell, but also sight and sound. Each dish has a unique theme, and the music changes accordingly. From oldies to instrumentals to the latest pop hits, the tunes matched the dishes perfectly, making it clear when a French dish was served by the accompanying French song.In a dark, stylish setting filled with intricate dishes and curated music, personal names like "Nobuko" and "Tomoko" suddenly appear on the menu. These refer to the chef’s mother and mother-in-law, who contributed the pickled plums and sansho used in the dishes. This personal touch creates a warm atmosphere, making the restaurant feel homey rather than pretentious, fostering a sense of closeness. The chef also incorporates local ingredients from his hometown, Noto, showing support for the region.In just two and a half hours, I had a wonderful time filled with the restaurant's desire to entertain, delight, and bring smiles to its guests. It was a truly fulfilling experience. Less

This restaurant is notoriously difficult to book, but I had my first visit this time thanks to an invitation from a friend. It's an innovative restaurant that has been selected as one of the top 100 restaurants and also received a bronze award. The location is about a 5-minute walk from Ushigome Kagurazaka.The entrance to the restaurant is a bit hard to find. It's located on the first floor of a condominium, with a door that looks like the entrance to a bar.Upon entering, you find a bar corner. Here, you can enjoy an aperitif while settling the bill! The drinks, including tax, came to JPY 29,800. It's very transparent pricing!While sipping sparkling wine, we waited for the show to start. When the time came, we were guided to the counter seats. The dinner has a theatrical format, adding an element of entertainment to the experience.The meal includes pairings (non-alcoholic options are available as well). The dishes primarily feature ingredients from Noto, where the chef hails from.The amuse-bouche to start was a chocolate shaped like a heart! This dish is often seen on Instagram. We toasted with this and a gin and tonic to kick things off!I won't go into detail about the dishes, but there were several appetizers, followed by a main course of fish and meat, and finally a Vietnamese-style rice dish. For dessert, there was ice cream made with liquid nitrogen, which was not only fun in presentation but also incredibly delicious. Above all, the chef is an excellent storyteller, captivating us throughout the meal. There was even a game at the end!Chef Yabunaka is said to have trained at El Bulli, which was the most celebrated restaurant about 25 years ago. Now, not just in the innovative scene but also in French, Italian, and Spanish cuisines, the culinary world is evolving at a digital pace. Using liquid nitrogen (which is quite expensive now) to instantly make ice cream feels somewhat outdated. Thus, I believe the greatest charm of this place is Chef Yabunaka himself. He is such a wonderful chef that you can't help but want to return! Less

An incredibly enjoyable 3 hours.*Spoiler alert: The content changes with the seasons!*───SECRETO───OPEN: 18:40START: 19:00 (All at once)PRICE: JPY 29,700 / per person(Non-alcoholic pairing included)This is the ultimate food entertainment show that goes beyond the boundaries of a typical restaurant.It truly awakens all five senses! Reservations can be quite difficult to secure, but they open up once a month, so give it a try! ❣️Every dish is a delicious combination that is easy to understand and fun! ❣️✨I was thrilled to fully enjoy the flavors of Noto, Ishikawa, where the chef is from, right here in Tokyo.The main dish, the Noto Premium Sirloin Cap steak, was absolutely delicious! ❣️Thank you for a wonderful time! ✨It was a great meal! ❤️ Less

I had an incredibly fun experience with entertainment like I've never felt before! The lighting was amazing, making it feel like I was watching a stage performance.The dishes made with abundant ingredients from Noto were all absolutely delicious! I usually find foie gras too heavy, but the foie gras French toast, which was shaved and light, was fantastic. The eel sushi was also exquisite and the best I’ve had!I enjoyed pairing various drinks, which added to the fun.I definitely want to go back and experience that atmosphere again. Less

Tabelog Rating: 4.29 Awarded the Tabelog Award 2026 Bronze Selected as one of Tabelog's Top 100 Innovative Cuisine Restaurants 2025 Located on the first floor of a residential building. Upon entering, you find a somewhat narrow space. You are greeted with a welcome drink and given a ticket. The chef trained at renowned restaurants such as "Le Petit Nice" in France and "El Bulli" and "Dos Palillos" in Spain. After returning to Japan, he served as the sous chef at the "Tapas Molecular Bar" in the Mandarin Oriental Tokyo before opening "SECRETO" in October 2017. The name "SECRETO" means "secret" in Spanish. You then proceed down a hallway to the main dining room. The chef hails from Noto, so the restaurant features sake and ingredients from that region. - Secret Heart: A whiskey bonbon filled with plum and peach juice. - Corn Cappuccino: A sweet cold soup. - Bomlette: Iberico ham with summer truffle. - Sushi: Hamana Lake's shiko eel piccata with mountain wasabi. - Foie Gras French Toast: Grated foie gras set with liquid nitrogen. - Whiskey Blue and Clear Tomato Cocktail. - Noto White Sea Bream with Ueda Farm tomatoes from Noto. - Hyuganatsu and Beer Cocktail. - Somen: Gifu Prefecture's wild sweetfish, Yumezu, and crystal tomatoes. - Noto Sweetfish with Hokkaido asparagus and Provence ratatouille. - ANJU Shake Time: A non-alcoholic cocktail with guava and grapefruit, shaken by yourself under the guidance of the bartender. - Noto Premium Sirloin Cap with Saikyo miso and Tomoko's sansho pepper. - Bread with delicious truffle butter. - Vietnamese Clay Pot Rice with Isaki fish, turban shell, and lotus seeds. - Sorbet: Pineapple, nectarine, coconut, and yuzu at -196°C. - Cigar Time: A cake resembling a cigar. - Herbal Tea Time: Drawing lots for prizes. Prizes include: 5th place: Toilet paper, 4th place: Medal, 3rd place: Ballpoint pen, 2nd place: Medal, And I managed to draw the grand prize! 1st place: A performance of biting into chocolate frozen with liquid nitrogen. This place is not just about the show; the food is delicious, and the hospitality is at 200%! With drinks included, the price is JPY 29,800. A reasonable price for an enjoyable experience lasting nearly three hours. SECRETO 2-23 Nijukicho, Shinjuku, Tokyo 03-6265-3664 Less

I was invited by someone I know to the reservation-challenging restaurant SECRETO in Ushigome Kagurazaka.Nestled in a quiet residential area, this hidden gem welcomes you with a welcome drink at the bar while you wait. When it’s time, you move to the sophisticated dining area with a counter, where you sit according to the ticket number given at the reception, and the experience begins all at once. The special atmosphere builds anticipation even before the meal starts!The experience begins with a greeting from Chef Akiyoshi Yabunaka, whose lively and enjoyable talk eases the tension and creates a sense of unity among all the guests.This time, I ordered the alcohol pairing. Each dish was paired with a carefully selected drink, perfectly complementing the food!The course started with the "Secret Heart," followed by a corn cappuccino and a potato galette with summer truffles, sushi made with eel from Lake Hamana, and the signature foie gras French toast, all impressive dishes right from the start.The fish dishes featured seasonal ingredients like Kinmedai from Noto, Ayu from Gifu, and sweetfish from Noto. The clever incorporation of Japanese ingredients such as tomatoes, pickled plums, wasabi vinegar, and karasumi highlighted the natural flavors of the ingredients!The main dish was the Noto Premium Sirloin Cap, enhanced by the accents of Saikyo miso and sansho pepper, bringing out the meat's umami. The final dish, clay pot rice with sea bream and turban shell, was so luxurious that I couldn’t help but keep eating even when I was full!The dessert featured a cigar time and a dramatic presentation using liquid nitrogen (-196℃), providing entertainment until the very end. Including the "FUMIE Time" (the chef's wife), it felt like watching a show from start to finish!While the food was undoubtedly delicious, the charm of this restaurant lies not just in "eating" but in "experiencing". The course was filled with surprises and playfulness, making for an exciting time throughout. I highly recommend this place for anniversaries or special occasions!It was a great meal! Less

Four years ago, I took a photo of the entrance, dreaming of visiting one day.Recently, a cancellation opened up a spot in my gourmet friends' group, giving me the chance to finally visit SECRETO.It seems that if you keep saying you want to go, it eventually happens.I’m grateful for the connections I have through fellow food lovers, as I wouldn’t have made it here on my own.I prepaid JPY 29,700 and received a ticket-style menu.The owner-chef, Akiyoshi Yabunaka, hails from Noto and trained at the world-renowned restaurant El Bulli.This innovative restaurant offers a theatrical dining experience with delightful conversations.**MENU**1. Secret Heart A gentle bite reveals a juicy filling of peach and plum.2. Corn Cappuccino Noto's "Kankan Musume" chicken bouillon with croutons.3. Pommes Gallette, Iberico Ham, Summer Truffle Top-quality truffles from Jose Lito.4. SUSHI, Hamana Lake Unagi, Piccata, Yam Wasabi The unagi is prepared in a piccata style, offering a satisfying and delicious experience.5. Foie Gras French Toast Foie gras is frozen with liquid nitrogen (-196°C = 77K) and shaved right in front of you.6. Noto Kinmedai, Noto Ueda Farm Tomatoes With Nobuko's pickled plums and Shuji's dressing.7. Gifu Prefecture Wara Sweetfish, Tade Vinegar, Crystal Tomatoes Sweetfish somen with blended tomatoes and shaved ice made from tade vinegar.8. Noto Sweetfish, Summer Vegetables, Karasumi Bouillabaisse.9. ANJI Shake Time Each participant receives a shaker to create their own non-alcoholic cocktail. It’s fun, but my hands got cold!10. Noto Premium Sirloin Cap, Saikyo Miso, Tomoko's Sansho With Noto soy sauce and Tomoko's sansho, Noto shiitake, and Hokkaido Inka potatoes. Both the meat and potatoes were incredibly delicious.11. Clay Pot Rice, Isaki, Sasae, Lotus Seeds Vietnamese-style rice served with sweetfish soup.12. Pineapple, Mango, Coconut, Yuzu, -196°C.13. Cigar Time A dessert that looks like a cigar but is edible.After the lottery event, those who won and first-timers experienced a smoke effect through liquid nitrogen-cooled macarons, following the chef's demonstration. It was a blast!**Alcohol** * Gin Tonic Monkey 47 (Germany) A famous craft gin that sparked the gin boom.* Don’t Stop Noto Sake! Kin Shirokoma x Tedori River Junmai Sake (Hiyoshi Brewery, Wajima x Yoshida Brewery, Hakusan)* Masuzensen Kijoushu (Toyama)* Whiskey Ao and Clear Tomato Cocktail I heard they became an ambassador for Ao.* Hyuganatsu Clara (Beer Cocktail)* DE BATZ Saint Mont Blanc (French White Wine from Sud-Ouest) Grape Varieties: Gros Manseng, Petit Courbu, Arrufiac* Tanba Wine (Japanese Red Wine from Kyoto) Grape Variety: Pinot Noir* Nobuko's UmeshuAfter dinner, during bar time, I enjoyed an Irish coffee for JPY 1,500, while the performance of Blue Blaze was beautiful. Less

An Innovative Restaurant in KagurazakaExperience innovative cuisine crafted by Chef Akiyoshi Yabunaka, who has honed his skills at the world-renowned "El Bulli," which has been ranked number one five times.I visited during their rare lunch service, and I was informed that the menu is the same as in the evening.The course begins with an adorable heart-shaped chocolate, which changes its filling with the seasons. This time, it was filled with peach and plum juice.The specialty dish is Foie Gras French Toast, where a foie gras terrine frozen with liquid nitrogen is shaved right in front of you, resulting in a fluffy, light, and rich flavor.The entire course lasts about 2.5 hours, offering not just a meal but an entertainment-packed dining experience with music, lighting, microphone performances, and the dramatic use of liquid nitrogen.【Menu】Secret Course JPY 29,700- Secret Heart- Corn Cappuccino- Pom Galette with Iberico Ham and Summer Truffle- SUSHI with Hamana Lake Unagi Piccata and Wasabi- Foie Gras French Toast- Noto Kinmedai with Noto Ueda Farm Tomatoes and Shuuji's Dressing- Gifu Prefecture Warai Sweetfish with Tade Vinegar and Crystal Tomatoes- Noto Sweetfish with Summer Vegetables and Karasumi- ANJI Shake Time- Noto Premium Sirloin Cap with Saikyo Miso and Tomoko's Sansho- Clay Pot Rice with Isaki, Sazae, and Lotus Seeds- Pineapple, Mango, Coconut, Yuzu -196℃- Cigar Time- Herbal Tea Time- Fumie Time (Lottery Event) Less

While the enticing catchphrases like "El Bulli" alumni and "Tapas Molecular Bar" sous-chef are appealing, the true charm lies in the deliciousness of the dishes. Walking from Ichigaya Station involves quite a bit of ups and downs, making it feel farther than it is (especially in summer). There is a time-limited parking lot in front of the restaurant (limited spaces), so driving is an option, but the narrow alley can make maneuvering difficult. Upon opening the door to this small bar located in a residential area, you first settle the bill and receive a welcome drink. Once everyone has gathered, you are invited further inside in a secret society style. The back room doesn’t feel like a typical restaurant; with black interiors, disco lights, and background music, it resembles a mysterious underground live venue, with a U-shaped counter for seating. Soon after, the chef's entertainment begins, reminiscent of a comedy show’s opening act. Starting with dishes that reflect the chef's previous experiences, the menu includes ramen and a burger (styled steamed bun), which fits the restaurant's vibe. When it comes to the main dishes (both fish and meat), the focus shifts to serious cooking that highlights the ingredients' natural flavors. Following this, there’s a Vietnamese-style rice dish, desserts reminiscent of the "Tapas Molecular Bar," and a surprise lottery draw for the finale. The variety of culinary genres is dizzying, yet it never feels chaotic, allowing for an enjoyable dining experience without boredom. The chef's strong connection to his hometown, Noto, is evident, but it doesn’t limit ingredient selection; instead, it showcases the abundance of delicious produce from Noto. Thus, rather than being an entertainment-focused restaurant, it offers an innovative course structure, a message from Noto, and the deliciousness of the main dishes that continues to impress me (once again). As of July 2026, reservations are fully booked until the end of December 2027 (future reservations are uncertain), which speaks to its popularity. However, they do keep a certain number of slots open for table check reservations, so checking Table Check at noon on the first of each month might allow you to secure a booking. [Genre] Innovative (Noto + Molecular Gastronomy) [Chef] Akiyoshi Yabunaka [Price] JPY 29,700 (tax and service included, with pairing) [Menu] Available [Atmosphere] With black interiors, disco lights, and background music, it resembles a mysterious underground live venue, with U-shaped counter seating. The clientele varies in age and gender, but all are Japanese and dressed casually. [Tempo] Upbeat. [Service] Since everyone has pairings, service is likely not a focus. [Dining Scene] The counter setup is best suited for 1 to 3 people. [Wine] Pairings offer both alcoholic and non-alcoholic options, and the alcohol is not limited to wine. Various types of drinks are served, so some pair well while others may not, but it remains enjoyable without becoming monotonous. 1. "Secret Heart" pairing with "Herb Tonic (homemade)"… Always starts with "Secret Heart." A thin chocolate shell filled with peach and plum juice. 2. "Corn Cappuccino"… Sweet corn and onion. 3. "Pom Galette, Iberico Ham, Summer Truffle"… Spanish ham imported before the African swine fever import ban. 4. "SUSHI, Hamana Lake Unagi, Piccata, Yam Wasabi" pairing with "Sugihayashi Han Oolong Roasted Tea (Chinese tea)"… Unagi wrapped in egg and grilled as a piccata, finished like hand-rolled sushi. 5. "Foie Gras French Toast" pairing with "SAYS FARM Apple Juice (Toyama)"… A specialty. Grated foie gras frozen with liquid nitrogen, served with plum jam made by the chef's mother, Nobuko. 6. "Noto Kinmedai, Noto Ueda Farm Tomatoes, Nobuko's Umeboshi, Shuji's Dressing" pairing with "Pressed Extract Ume Kombu Tea (chilled)"… Carpaccio using dressing from the chef's father, Shuji, and umeboshi from his mother, Nobuko. The ume kombu tea was a bit too salty. 7. "Gifu Prefecture Wara Sweetfish, Tade Vinegar, Crystal Tomato" pairing with "Hyuga Natsu Lemon Squash"… Extremely thin somen noodles in tomato extract dipping sauce, sprinkled with liquid nitrogen-frozen tade vinegar. The lemon squash was also delicious. 8. "Noto Sweetfish, Summer Vegetables, Karasumi" pairing with "Watermelon and Ginger Salty Dog"… The skin of the sweetfish is crispy and delicious. The salty dog was also tasty. 9. "ANJI Shake Time"… A cocktail of guava and grapefruit shaken by yourself under the guidance of bartender ANJI. 10. "Noto Beef Premium Sirloin Cap, Saikyo Miso, Tomoko's Sansho" pairing with "Tsuyuhikari (Shizuoka)"… Previously, various meats like chicken, boar, lamb, and beef were served, but this time, the focus finally shifts to meat, with the same main dish as before, accompanied by a sauce made with sansho from the chef's mother-in-law, Tomoko. The side of toast with truffle butter and salad is the same, but it remains delicious without feeling repetitive. However, warm green tea did not pair well with this dish. 11. "Clay Pot Rice, Isaki, Sazae, Lotus Seeds"… A Vietnamese-style rice dish, but with Japanese fish sauce and ingredients. Served with sweetfish soup. Refills are allowed. 12. "Pineapple, Mango, Coconut, Yuzu, -196℃" pairing with "Loquat, Orange"… A classic, the result of a liquid nitrogen show (sorbet), with a modest appearance. The loquat and orange juice was also delicious. 13. "Cigar Time"… A classic, a typical ending reminiscent of the "Tapas Molecular Bar." 14. "Herb Tea Time"… Regular herbal tea. 15. "Fumie Time"… A lottery time hosted by the chef's wife, Fumie. The prize was a mysterious novelty item, concluding the experience. Less

………………………………………………………《Visit》(Weekdays) 19:00 Reservation visit………………………………………………………《Order_φ(･_･》・SECRETO Dinner Course JPY 29,700………………………………………………………《Taku’s Point》・Secret Heart Contains peach extract! Rich and flavorful, it spreads in your mouth! *Comment from a companion (the person has a peach allergy, so they did not eat it)・Corn Cappuccino Made with sweet corn! Milky with a gentle sweetness that shines!・Bomb Galette, Iberico Ham, Summer Truffle The texture of the potato is delightful! Rich and flavorful with precious Iberico ham on top!・SUSHI, Hamana Lake Unagi, Bikat, Yama Wasabi Hand-rolled sushi made with Hamana Lake unagi! Fluffy unagi! Aromatic and pairs well with the rice! Yama wasabi adds a nice accent!・Foie Gras French Toast Fluffy French toast! Made by shaving instant-frozen foie gras! The richness of the foie gras stands out! The gentle sweetness of the French toast combined with the richness of the foie gras enhances the flavor!・Noto Kinmedai, Noto Ueda Farm Tomatoes, Baiko Umeboshi, Shuji's Dressing Kinmedai from Noto! Has a firm and bouncy texture! Using vegetables grown at the chef's family farm, which are very sweet! Refreshing and easy to eat! You can really taste the umami of the ingredients!・Gifu Prefecture Wara Ayu, Tade Vinegar, Crystal Tomato Refreshing somen! The dashi is flavorful and aromatic! Crushing the tomato enhances the refreshing taste, making it feel like summer! The ayu is crispy on the outside and fluffy on the inside! Soft and flaky texture with a nice mouthfeel! The bitterness of the liver adds a good accent!・Noto Sweet Tai, Karasumi, Tomoko's Manganji Pepper A meunière made with Noto sweet tai! The scales are crispy and fragrant! A dish that allows you to fully enjoy the umami of the sweet tai!・ANJI Shake Time A cocktail with grapefruit! An experiential dish where you can shake your own shaker at your table! Refreshing with a sweet and sour taste that stands out!・Noto Premium Ichibo, Saikyo Miso, Tomoko's Sansho Moist and smooth texture! Tender and melts in your mouth! The gentle umami of the fat is irresistible!・Clay Pot Rice, Isaki, Sazae, Lotus Seeds On this day, it was Vietnamese-style clay pot rice! Ethnic and aromatic! The rice is firm, and you can feel the fish! The crunchy texture of the sazae is also delightful!・Pineapple, Mango, Coconut, Yuzu, -196°C Gelato! Moist and with a gentle sweetness that shines! Rich and fruity!・Cigar Time Moist and smooth texture! Sweet and can be enjoyed as a dessert!………………………………………………………《Overall Evaluation》 Highly entertaining, you can enjoy the atmosphere! The combination of Japanese and French cuisine is delicious! Each dish is delicate, allowing you to feel the umami of the ingredients! A restaurant with high hospitality where you can enjoy the deliciousness of the food and the fun of the space!………………………………………………………Thank you for reading until the end! I hope this is helpful for everyone! If you liked it, please give it a like! Save! Follow! Thank you! (*^ω^*) Less

I had heard that SECRETO was an amazing innovative restaurant, so I was really looking forward to my reservation. However, I found it a bit difficult to keep up with the atmosphere, and it didn't quite suit me. Each dish was served with individual toppings added by the staff, and there were performances where everyone stood up to make cocktails, along with moments where the chef shared insights. It felt like a participatory entertainment show restaurant. At the end, all the guests gathered for a little game, and in between, we had to quickly eat our food, which reminded me of a wedding reception. That said, the dishes were all elaborate and delicious. Less

I was fortunate to be taken here, and each dish was remarkable. The restaurant excels in creating a special atmosphere with its presentation, space, and overall ambiance, making the dining experience truly memorable. If I were to write my thoughts on each dish, I wouldn't be able to capture everything, and I'm not sure if I can articulate it well enough. The meat, rice, and fish were all delicious, and the striking pairings with the drinks left a lasting impression. There were plenty of engaging elements, like the experience of making cocktails, and the staff genuinely wanted everyone to enjoy the best possible experience. There was no awkwardness typical of high-end restaurants; instead, the atmosphere encouraged lively conversation at the table. I felt this place was truly exceptional, both in its cuisine and its overall uniqueness. I must work hard to ensure that I can return here again someday. Less

It was my first visit in a while. I heard they recently switched to their summer menu. Everything was delicious again this time. I decided to try non-alcoholic drinks for the first time, and I was satisfied with the variety they offered. - Secret Heart (Plum Juice) - Sweet and delicious Corn Cappuccino - Pom Galette with Iberico Ham and Summer Truffle - Denshiko Unagi Piccata with Mountain Wasabi - Foie Gras French Toast, which I absolutely love - Kinmedai (Golden Eye Snapper) with Ueda Farm Tomatoes, the tomatoes were incredibly tasty - Ayu (Sweetfish) and Tomato Water Somen - Sweetfish with Karasumi (Dried Mullet Roe) - Sirloin Cap Steak - Donabe Rice with Isaki (Chicken Grunt) and Sazae (Turbo Shell) - Pineapple Coconut Sorbet - Cigar Time This place is truly unique, offering adult entertainment that delights the eyes, ears, and palate. The non-alcoholic Watermelon Salty Dog was also delicious. Less

◯Restaurant Name: SECRETO ◯Rating: Tabelog 4.27 (as of July 2026) Tabelog Innovative Cuisine Top 100 (2025) THE TABELOG AWARD BRONZE (2019, 2020, 2026) I recently visited "SECRETO," led by Chef Akiyoshi Yabunaka from Wajima City, Ishikawa Prefecture. After gaining experience in hotels and restaurants across Japan, he honed his skills at the world-renowned restaurant "El Bulli" in Spain, as well as "Dos Palillos" and the Mandarin Oriental Tokyo's "Tapas Molecular Bar." Notably, "El Bulli" has been ranked number one in the world five times and is known as a legendary establishment that redefined modern gastronomy. Chef Yabunaka opened "SECRETO" in 2017, bringing his cutting-edge techniques and sensibilities to the table.I was invited by someone I know, and this was my first visit. ◯What I Ordered: ◯SECRETO Dinner Course: JPY 29,700 *This is a pairing course. *Payment is made in advance upon entry. You can choose between alcoholic or non-alcoholic beverages here (I opted for alcoholic). Below is a description of the course contents. *Please note that the following includes many spoilers regarding the dishes and presentations. If you plan to visit soon, please proceed with understanding this. ◯Monkey47 (Gin and Tonic) A refreshing drink made with "Monkey 47," which sparked the gin boom, paired with homemade tonic water. ◯Secret Heart Inside the heart is a blend of peach and plum juice. ◯Corn Cappuccino A cappuccino made with simply sautéed and steamed onions, sweet corn, chicken bouillon, and crushed caramel popcorn. ◯Pommes Galletes, Iberico Ham, Summer Truffle Warmly fried pommes galletes, perfectly sized for a single bite. The exterior is crispy and fragrant, while the inside is fluffy. The savory saltiness of the Iberico ham and the rich aroma of summer truffles create a simple yet luxurious flavor experience. ◯SUSHI, Hamana Lake "Deshiko" Eel, Piccata, Mountain Wasabi A dish that expresses the piccata from the chef's family Western restaurant in sushi style. Using the brand eel "Deshiko" from Hamana Lake, the eel is grilled to a crispy finish, allowing the rich sweetness and umami of the high-quality fat to spread gently. The richness of the egg envelops the eel's flavor, while the refreshing spiciness of the mountain wasabi tightens the overall experience, leaving a pleasant aftertaste. ◯Noto Shirokoma (Hiyoshi Sake Brewery, Wajima) x Kuramoto Sake Brewery, Nara A bottle brewed in collaboration between Hiyoshi Sake Brewery in Wajima, which was affected by the Noto Peninsula earthquake, and Kuramoto Sake Brewery in Nara, embodying a spirit of recovery. Slightly dry, it offers a rich rice flavor and gentle aroma, with a pleasant acidity that cleanses the palate. ◯Masu-sen Kijoushu (Toyama) Kijoushu, brewed using some sake as the brewing water. Its mellow sweetness, rich umami, and long-lasting aftertaste are its charms. ◯Foie Gras French Toast Inspired by the mellow sweetness and aftertaste of "Masu-sen Kijoushu," this dish features a gentle sweet French toast topped with a foie gras terrine that is shaved in front of you using liquid nitrogen. The light, melting texture and the rich depth of the foie gras create an impressive dish. ◯Whiskey Ao and Clear Tomato Cocktail A cocktail served during the pairing course made with Suntory's blended whiskey "Ao." The sweet aroma reminiscent of vanilla and a hint of smokiness blend with the refreshing flavor of clear tomato, creating a surprisingly harmonious taste. ◯Noto Kinmedai, Noto Ueda Farm Tomato ~Nobuko's Pickled Plum, Shuji's Dressing~ The Noto Kinmedai is aged for about six days to bring out its moist texture and concentrated umami. Paired with tomatoes from Noto Ueda Farm, which appeared on "Jounetsu Tairiku," this dish incorporates a puree of pickled plums made by the chef's mother, Nobuko, and a special dressing named after his father, Shuji. The umami of the aged kinmedai, the juicy sweetness of the tomato, and the gentle acidity of the pickled plum create a refreshing dish perfect for the hot season. ◯Hyuga Natsu Clara (Beer Cocktail) A beer cocktail served in a cute, bite-sized beer glass. The refreshing citrus aroma of Hyuga Natsu and a hint of bitterness create a pleasant experience, lightly resetting the palate for the next dish. ◯Gifu Genwarayu, Tadezu (Tade Vinegar), Crystal Tomato Water A dish that combines Gifu's Genwarayu and somen, evoking a sense of coolness. The special dipping sauce, made by combining crystal tomato water with dipping sauce, has a transparent quality while still allowing the tomato's umami to shine through. Finished with chilled tadezu poured in front of you, the presentation creates a mist that rises from the dish, enhancing the umami of the Genwarayu with the refreshing aroma and slight spiciness of the tadezu. As time passes, the tadezu dissolves into the dipping sauce, allowing you to enjoy the changing flavors in this summer-inspired dish. ◯Noto Sweetfish, Karasumi, Kohlrabi A dish featuring Noto sweetfish carefully cooked in a frying pan. The skin is crispy and fragrant, while the inside is surprisingly tender and fluffy, achieving a perfect finish. The beurre blanc sauce, made by emulsifying white wine and butter, adds richness, while the saltiness and umami of the karasumi from Fukuoka prefecture tighten the overall flavor. The refreshing texture of the kohlrabi is also pleasant, and the simple composition highlights the contrast between the crispy skin and the fluffy interior. Even for someone who is not a chef, the impressive cooking technique is clearly conveyed. ◯DE BATZ Saint Mont Blanc A white wine from the Saint Mont region of France, featuring a floral aroma reminiscent of citrus and white flowers, with pleasant acidity and minerality. Its crisp mouthfeel allows the refined umami of the sweetfish and the richness of the beurre blanc sauce to shine, while finishing with a light aftertaste. ◯ANJI Shake Time A non-alcoholic cocktail made with guava and grapefruit, served as a palate cleanser. Everyone in the venue shakes it together, creating a surreal yet unifying experience that naturally brings smiles. The gentle sweetness of guava and the refreshing acidity of grapefruit create a pleasant drink that refreshes the palate. ◯Noto Premium Ichibo, Saikyo Miso, Tomoko's Sansho A dish featuring the rare Noto beef premium ichibo, marinated in Saikyo miso and slowly grilled. This special ingredient was sourced specifically because the chef is from Noto. Accompanied by a special sauce made with sansho created by the chef's mother, Tomoko, the Saikyo miso enhances the umami of the Noto beef without overpowering it, while the refreshing aroma of the sansho adds a pleasant accent. This dish also features an exquisite grilling technique, resulting in an impressively moist and tender texture. ◯Tamba Wine Pinot Noir A red wine characterized by a floral aroma reminiscent of red fruits and pleasant acidity. Its delicate fruitiness and gentle tannins complement the Noto beef, enhancing the meat's umami. It harmonizes well with the flavors of the Saikyo miso and sansho, creating a light and enjoyable pairing. ◯Clay Pot Rice, Isaki, Turbo, Sakura Shrimp, Lotus Seeds A clay pot rice dish created by Tin, who is from Vietnam, inspired by Japanese takikomi gohan. Using Noto's traditional seasoning "Ishiru" instead of Vietnamese fish sauce, it brings out the umami of the seafood more deeply. The rich flavors of isaki, turbo, and sakura shrimp are accented by the fluffy texture of lotus seeds. This dish beautifully blends Vietnamese sensibilities with Noto's food culture, making it a fitting finale. ◯Nobuko's Umeshu Homemade umeshu made by the chef's mother, Nobuko. Its simple and gentle flavor evokes a sense of warmth. ◯Pineapple, Coconut, Yuzu, -196°C Sorbet A sorbet combining the sweetness of pineapple and coconut with the refreshing aroma of yuzu. Served with a -196°C presentation, it offers a pleasantly cool texture. ◯Cigar Time A playful dessert resembling a cigar. The caramel mousse made with brown sugar strikes a perfect balance between rich sweetness and slight bitterness, making it an ideal conclusion to the course. ◯Herbal Tea Time A herbal tea combining mint and verbena. Its refreshing aroma is pleasant, allowing you to leisurely enjoy the aftertaste of the course. ◯Fumie Time Raffle This restaurant is the first I have visited that pursues entertainment while maintaining a high standard of quality in each dish, regardless of genre. While the surprises and playful presentations continue, the quality of the food itself is uncompromising, keeping my attention until the very end. It is a restaurant where you can experience a truly unique dining experience, and I wholeheartedly believe it is worth visiting. Reservations are quite difficult to secure, but it is more than worth the effort to visit. Of course, I made a reservation for my next visit on the way out. I was informed it would be over a year away, but I am already looking forward to it. I had a truly delicious meal. Thank you for the wonderful experience. 【Restaurant Information】 Name: SECRETO Location: 2-23 Nijuukicho, Shinjuku, Tokyo, 1F 102 Nearest Stations: Approx. 6 minutes on foot from Ushigome Kagurazaka Station (A1 Exit) Approx. 8 minutes on foot from Ushigome Yanagicho Station Approx. 13 minutes on foot from Kagurazaka Station Approx. 13 minutes on foot from Ichigaya Station Business Hours: Tuesday - Sunday 19:00 - 21:30 Closed: Monday Less

The food was delicious.It was incredibly tasty. I didn’t have high expectations for the food at first, given the strong entertainment vibe, but it started off beautifully and joyfully. The corn cappuccino was very delicious. The bomb galette was also very tasty. The foie gras French toast was exquisite. The Noto Kinmedai (red sea bream) was very delicious. The sweetfish with somen noodles was exceptional. The Noto Isaki (grunt fish) was outstanding. The Noto beef premium sirloin cap was very delicious. The dishes were all incredibly tasty. The entertainment was also a lot of fun. There were many wonderful experiences. I was very satisfied. You won’t know until you visit.Thank you for the delicious meal. I will definitely come again. Looking forward to it.Ah, it was so good! Less

I visited "SECRETO" located near Ushigome Kagurazaka Station.☑︎ SECRETO Dinner CourseI enjoyed a pairing of non-alcoholic and alcoholic beverages alternately.That day’s dinner course featured ingredients from Noto, showcasing the chef’s unique sensibility. The course began with the "Secret Heart." The anticipation built with dishes like Noto miso paired with cheese and Jamón Selecto with Pan con Tomate.The foie gras French toast was particularly memorable, as the chef shaved frozen foie gras right in front of us, making the experience not just about tasting the dish but also enjoying the preparation process.The sakura shrimp was served in a style where you crush it yourself to enjoy with ramen, releasing a wonderful aroma and adding an interactive element to the meal.The Noto wild boar burger was rich in flavor yet easy to eat, allowing us to savor an ingredient that is not commonly encountered.For the fish course, we had Noto sawara, which paired beautifully with mushrooms and a creamy sauce, enhancing the natural flavors of the ingredients.The meat course consisted of lamb with couscous and Noto premium Ichibo beef. The lamb was tender and juicy, while the Noto beef had an astonishingly moist texture. Both dishes allowed us to fully appreciate the quality of the ingredients.The finale featured a clay pot rice with red snapper and corn, seasoned with a creative touch from the Vietnamese staff member. The addition of new elements to the traditional flavors kept the experience exciting until the end.Dessert was a -196°C cold dish made with pineapple and grapefruit, and even a candy shaped like a cigarette made an appearance, adding a playful touch to the conclusion of the meal.The interior felt like a hidden sanctuary, creating an extraordinary atmosphere. With a course designed to engage all five senses—considering the chef's performance, aromas, temperatures, and sounds—this restaurant offers not just delicious food but also a memorable experience filled with surprises and excitement. Less

On this day, I visited "SECRETO" in Kagurazaka.It's a hard-to-book restaurant, but my wife managed to secure a reservation.We arrived at 6:51 PM on a Friday night.The restaurant is located in a residential area.Upon entering, we found 7 to 8 guests already gathered.First, we paid at the entrance: JPY 29,700 per person, totaling JPY 59,400 for two. I paid with my credit card (JCB).After settling the bill, we received something resembling a ticket, creating an atmosphere as if something was about to begin in a "theater." The back of this "ticket" listed the course menu.【Course Menu】1. Secret Heart 2. Noto Fuki Miso & Cheese 3. Jamón Secreto & Pan con Tomate 4. Foie Gras French Toast 5. Noto Turkey, Noto Grilled Fish, Sakura Shrimp 6. Noto Wild Boar & Nobuko's Pickled Plums 7. Noto Sawara, Karasumi, Hokkaido Asparagus, Mushrooms 8. Cistron Lamb, Couscous, Harissa 9. Noto Beef Premium Sirloin Cap, Saikyo Miso, Inca's Awakening Potatoes 10. Clay Pot Rice, Kinmedai, Corn, Tomoko's Sansho 11. Pineapple, Grapefruit, -196°C 12. Cigar Time 13. Herbal Tea Time 14. Fumie Time The area just inside the entrance was just enough to accommodate the guests for that evening (capacity of 12). It felt like a "waiting room." We were served sparkling wine as a welcome drink.At 7:08 PM, everyone was ushered into the back room all at once.We took our seats according to the number on our tickets.On the table, there was a list of the alcoholic beverages included in the course. I thought we would choose from this list, but it turned out that all of them would be served (laughs). Including the welcome drink, it seemed like quite a lot.【Alcohol Menu】1. Gin Tonic Monkey47 (Germany) 2. Txakoli Primo & Rosemary (Spain) Grape Variety: Ondarrabi Zuri 3. Masuizumi Kijōshu (Toyama) 4. Strawberry Cream Soda 5. Grande Courtade (French White Wine, Languedoc) Grape Variety: Chardonnay 6. Naturellement Orange 2023 (French Orange Wine, Alsace) Grape Variety: Gewürztraminer 7. Sancerre Rouge La Villaudiére (French Red Wine, Loire) Grape Variety: Pinot Noir 8. Homemade Limoncello Non-alcoholic options are also available. For two people, it might be nice to mix and match alcoholic and non-alcoholic drinks. In fact, there were quite a few people opting for non-alcoholic drinks, which looked appealing as well.The names "Nobuko," "Tomoko," and "Fumie" scattered throughout the menu piqued my curiosity, but they are the names of the owner's mother, his wife's mother, and his wife (who works at the restaurant) (laughs). That's really nice.The atmosphere inside was casual, with music playing loudly, making it easy to relax.Dress code didn’t seem too strict.It was a great meal. Less

SECRETO, located in Ushigome Kagurazaka, is truly a "culinary entertainment" experience. The moment Chef Yabunaka starts his microphone performance along with the loud background music, the extraordinary begins. With a live atmosphere reminiscent of a Disneyland attraction, a unique experience unfolds that you can only enjoy here.The chef trained at the world-renowned restaurant "El Bulli" and served as a sous-chef at the Mandarin Oriental Tokyo's "Tapas Molecular Bar," showcasing his impressive skills. Hailing from Ishikawa Prefecture, he incorporates ingredients from Noto throughout the menu.The dishes feature an innovative style that blends Spanish and French cuisine with Japanese elements. The signature dish, Foie Gras French Toast, is an impressive plate where frozen foie gras is shaved like truffles right in front of you using liquid nitrogen. Not only is the presentation stunning, but the taste and texture are also exceptional.The use of liquid nitrogen appears in other dishes as well, but it goes beyond mere visual appeal, adding a necessary element to the culinary experience, which is truly remarkable.This restaurant offers a genuinely special experience. It was a great meal.◆ Secret Heart ◆ Kombu & Nobuko's Pickled Plums ◆ Potato & Spices ◆ Iberico Ham, Banana & Tomoko's Dried Persimmons ◆ Crab, Oyster & Crepe ◆ Foie Gras French Toast ◆ Secreto Noto Beef Burger ◆ Caesar Salad, Noto Horse Mackerel, Herbs & Tomoko's Sansho ◆ Noto Kinmedai, Bouillabaisse, Shimoniita Onion & Root Celery ◆ Ishiguro Farm's Hōhō Chicken, Stone-Grilled Sweet Potato & Mandarin ◆ Tōri's Seafood Pilaf ◆ Carrot, Apple, Lemon & -196° ◆ Cigar Time ◆ Herbal Tea Time ◆ Fumie Time Less

Nestled quietly in the residential area of Kagurazaka, SECRETO is a hidden gem of a restaurant.This was my first visit, and to be honest, it was an experience that completely transformed my concept of what a "restaurant" can be.--- It's not just about delicious food ---The ambiance, music, presentation, and conversation all come together as a single masterpiece, making you feel as if you've stepped into an innovative film or are watching a musical.At first, I entered the venue feeling a bit nervous, wondering what kind of place it would be and what dishes would be served. However, from the moment the course began, I was instantly drawn into that world.In the waiting room, we enjoyed a welcome drink while anticipating the start of the course.The excitement of what was about to unfold enveloped us. When the time came, we moved to a different venue. It felt like we were heading to a theater, and my heart raced with anticipation…!! I was so thrilled…!!Each dish was a continuous surprise and delight✨✨Using ingredients from Noto, where the chef is from, along with other captivating local products, there was even a moment when homemade jam from the chef's mother was served. (The jam from his mother was delicious…)Amidst the luxurious course, there was a warm and homey atmosphere that was unique to this restaurant (*´-`)The chef himself carefully finished each dish right in front of us and explained the culinary creations.Each detail was infused with care, and you could feel the chef's genuine desire for guests to truly enjoy their experience.The course began at a good pace, with moments to relax and enjoy conversation, while always offering surprises and presentations.Before I knew it, several hours had flown by, and as the excitement reached its peak, I felt a twinge of sadness as the end approached, thinking, "Is it really almost over...?"Finally, as a souvenir, we received the chopsticks used during the course!I know that every time I use those chopsticks at home, I will surely remember that day’s experience.After the meal, the waiting area transformed into a bar, where I enjoyed a craft gin and had a chance to chat with the chef and his wife for a little while. This time spent together, along with the food, created a truly special memory.I am genuinely grateful for the connection that brought me to this place.And above all, I realized, "There is still so much of the world I have yet to discover."The joy of food, the charm of local ingredients, and the passion of the chefs.I want to know more, I want to learn more.This restaurant ignited that desire within me.It was such a rich and unforgettable experience.Next time, it may be a little while from now, but I will definitely return.This has become a very important place for me. Less

Not just delicious, but a memorable experience... A unique course that combines the essence of various countries with ingredients from Noto.From the very first dish, "Secret Heart," I was captivated. This playful creation features strawberries, bananas, and pineapple juice wrapped in cacao butter.The "Foie Gras French Toast" is the lightest version in the world, made by shaving foie gras frozen with liquid nitrogen. The combination with homemade plum jam by Nobuko was astonishing...The Noto turkey ramen, Noto wild boar steamed bun, and concentrated Noto Spanish mackerel were all dishes that naturally connected the themes of "travel" and "Noto" ☺️.The standout was definitely the Noto beef. Marinated in Saikyo miso and cooked for hours, the sirloin cap was overwhelmingly tender and flavorful.Even the final dish, clay pot rice with red sea bream, was impeccable, and the last "Cigar Time" offered a playful aftertaste reminiscent of tiramisu.This restaurant was more about "experiencing a world" than just eating food. ✨ Less