Overview
Restaurant Views: 1,047
Awards
- OAD
-
Japanese Restaurants 2024, 139
- Tabelog
- 2024 Silver
Ratings from the web
- Tabelog
- 4.27
Chef
Toshiyuki Yoshida
Cuisine
Chinese, Innovative cuisine
Foodle Reviews
[한/日/EN] 2023.11 #隼Toshi (토시)
Instagram: @restaurant_toshi
Chef: @toshiyuki_yoshida
六本木にある中華とフレンチのフュージョンレストラン「隼 Toshi」
"Toshi", a French Chinese fusion restaurant in Roppongi.
롯폰기에 위치한 프랑스식 중식 퓨전 레스토랑 "토시(Toshi)"
シェフのおまかせコースでは、雲丹の五目あん、プラチナポークのチャーシュー、フカヒレ、雲南省松茸と鮑、フィレ肉の湯引きなどの料理を、中華料理ならではの炎が燃え上がるエンターテインメント性のある調理風景と共に堪能できる。フランスや香港などで修行した経験から、他国料理のエッセンスを加え、今までの中華料理のイメージを払拭した、感動の15皿を味わえる。
予算:¥36,300〜
予約:OMAKASE
★... More
[한/日/EN] 2023.11 #隼Toshi (토시)
Instagram: @restaurant_toshi
Chef: @toshiyuki_yoshida
六本木にある中華とフレンチのフュージョンレストラン「隼 Toshi」
"Toshi", a French Chinese fusion restaurant in Roppongi.
롯폰기에 위치한 프랑스식 중식 퓨전 레스토랑 "토시(Toshi)"
シェフのおまかせコースでは、雲丹の五目あん、プラチナポークのチャーシュー、フカヒレ、雲南省松茸と鮑、フィレ肉の湯引きなどの料理を、中華料理ならではの炎が燃え上がるエンターテインメント性のある調理風景と共に堪能できる。フランスや香港などで修行した経験から、他国料理のエッセンスを加え、今までの中華料理のイメージを払拭した、感動の15皿を味わえる。
予算:¥36,300〜
予約:OMAKASE
★ 今度行く機会のために"セーブ"をお忘れなく! (料理がおいしくなければ、掲載しません!)
With the Omakase course, diners can enjoy dishes like sea urchin with starchy sauce, platinum pork Char Siu, shark's fin, Yunnan Matsutake mushroom and abalone, and boiled fillet of meat, along with an entertaining cooking scene with flames that only Chinese cuisine can produce. The restaurant's 15 impressive dishes are prepared with the essence of other countries' cuisines, based on Chef Yoshida's experience and training in France and Hong Kong, dispelling the image of conventional Chinese cuisine.
Budget: From ¥36,300
Reservations: OMAKASE
★ Don't forget to SAVE the post for your next visit! (You can expect to see only the best on our account)
오마카세 코스에서는 전분이 있는 소스를 곁들인 성게, 백금 돼지 차슈, 샥스핀, 윈난(Yunnan) 송이버섯과 전복, 삶은 고기 필레 등을 맛보실 수 있으며, 중식당에서만 볼 수 있는 불꽃으로 요리하는 장면을 구경하며 즐겁게 식사하실 수 있습니다. 요시다 셰프가 프랑스와 홍콩에서의 수련 경험을 바탕으로 해외 미식의 정수를 담아 요리하는 15가지 인상적인 요리는 전통 중식의 이미지를 불식합니다.
예산: 36,300엔부터
예약: OMAKASE
★ 다음 방문을 위해 포스트 저장, 잊지 마시기 바랍니다! (맛없는 곳은 포스팅 안 합니다! )
#ヌーベルシノワ #グルメ好き #おまかせディナー #東京探検 #高級中華 #nouvellechinois #finedininglovers #omakasedinner #DiscoverTokyo #chinesefoods #중식다이닝 #퓨전다이닝 #파인다이닝러버 #도쿄맛집 #일본맛집 #프렌치차이니즈 Less
隼
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Some of the best ingredients at a Chinese restaurant in Tokyo.. especially the abalone for today... most of these are shipped off to Hong Kong and the likes, with just a small percentage kept for local top restos... seriously shiny goods. The wok-show is indeed largely a show, but for Chinese cooking, the most important tool for a chef... the sound of the afterburners as the BTUs are pumping through always evokes salivation and excitement as to what is to... More
隼
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Some of the best ingredients at a Chinese restaurant in Tokyo.. especially the abalone for today... most of these are shipped off to Hong Kong and the likes, with just a small percentage kept for local top restos... seriously shiny goods. The wok-show is indeed largely a show, but for Chinese cooking, the most important tool for a chef... the sound of the afterburners as the BTUs are pumping through always evokes salivation and excitement as to what is to come.. solid meal as always.
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#料理 #レストラン #東京 #食事 #food #foodie #foodstagram #stuffieat #kevcheeats #kevchetokyo #kevche #グルメ #foodporn #東京グルメ #中華料理 #六本木 #kevchechinese #中華 TL4.27-B Less
Toshi never fails. This young Chef (32) works with high intensity to push himself and his offering to new limits. He constantly experiments with flavors and explores new combinations.
Besides classics like shark fin in Foie gras sauce, he produce some new, excellent dishes.
Always worth the trip to Roppongi
Yoshida-san gets better and better. The framework stays more or less the same (if you can read kanji or Chinese you will understand that the menu does not describe the course, it more like a general description).
Of course there were the classics, the deep black ball to start off, this time filled with uni and pineapple, shark fin in Foie gras sauce with truffles, the 春まき (spring roll) filled with crab meat, the glazed Yamagata beef with sweet potatoe, all of this very, very good.
However,... More
Yoshida-san gets better and better. The framework stays more or less the same (if you can read kanji or Chinese you will understand that the menu does not describe the course, it more like a general description).
Of course there were the classics, the deep black ball to start off, this time filled with uni and pineapple, shark fin in Foie gras sauce with truffles, the 春まき (spring roll) filled with crab meat, the glazed Yamagata beef with sweet potatoe, all of this very, very good.
However, the best course was the exceptional Nodoguro. Fatty, opulent and so tasty. This one rivaled the greatest noduguro in Japan, the one at Mekumi.
A stunning meal!
And the wine tasting, nothing sensational, but also great classics with generous swigs without being overly priced.
Wonderful. Less
Toshi keeps on delivering. As it is in season the menu started with the Shanghai crab, in perfect temperature and succulent, almost decadent.
The hammerhead shark fin with Foie Grass sauce is so rich and tasty. And in between one gets an array of vegetables which are so sweet that one thinks the have been rolled in sugar.
Excellent place with great food, excellent wine pairing and wonderful hospitality.
12 B de B&K — PN from Aube, very rich and ripe, some oxidative notes. It’s definitely got the complexity and length but a bit more freshness would be nice. The 17 Martray CC on the other hand, was fresh, pure and zesty. Precise structure and minerally texture, especially for a Corton. A decade of cellaring would definitely be rewarding.
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#wine #vino #winelover #winetasting #winetime #instawine #winelovers... More
12 B de B&K — PN from Aube, very rich and ripe, some oxidative notes. It’s definitely got the complexity and length but a bit more freshness would be nice. The 17 Martray CC on the other hand, was fresh, pure and zesty. Precise structure and minerally texture, especially for a Corton. A decade of cellaring would definitely be rewarding.
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#wine #vino #winelover #winetasting #winetime #instawine #winelovers #vin #wineporn #wineoclock #winestagram #wines #vineyard #wino #winegeek #drink #winelife #boerlandkroff #champagne #bonneaudumartray #burgundy #cortoncharlemagne #grandcru #chardonnay #pinotnoir #frenchwine #tokyo #japan Less
Innovative, creative, skillful and delicious.
Another excellent modern Chinese meal at @restaurant_toshi. This was my third time, and it’s been consistently excellent. Wine pairings are also some of the best in town, with real depth and quality for a fair price. Watching chef work the wok over a gigantic flame makes for a fun show as well. Highly recommended.
1975 Clos de Tart クロ ド タール
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Perhaps the oldest Clos de Tart i have tasted. Unexpected to say the least. There was some varnish on the nose and to start with but quite a strong sweet red berry on both nose and palate. The sweetness was reminiscent of some older wines which had doses of Gamay or something else in it. Not something I expected from this. It feels a little tired on the palate and doesn't have much complexity. Relatively short finish.
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Single... More
1975 Clos de Tart クロ ド タール
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Perhaps the oldest Clos de Tart i have tasted. Unexpected to say the least. There was some varnish on the nose and to start with but quite a strong sweet red berry on both nose and palate. The sweetness was reminiscent of some older wines which had doses of Gamay or something else in it. Not something I expected from this. It feels a little tired on the palate and doesn't have much complexity. Relatively short finish.
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Single largest GC monopole with 7.5ha+, located next to Bonnes Mares and in incidents in the past, actually taking over a small part of BM plots. It is difficult wine for me to fully understand and I think part of the reason is the size of the size. Its too big.
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#ワイン #ワインバー #飲み物 #東京 #ワインディナー #kevchewine #wine #winebar #winelovers #stuffidrink #kevchedrinks #ブルゴーニュ #東京ワイン #closdetart #クロドタール Less
Absolutely outstanding modern Chinese at @restaurant_toshi. The wine pairing is a must — included things like Latour, d’Yquem, etc.
High end Chinese place in Tokyo. Certainly nothing for the purist seeking original Chinese cuisine. However a fun place with an incredible wok powered by something which must be an US army grade flamethrower.
The food is very tasty with some interesting flavor combinations and flavors. The presentation is more French than Chinese but very well done.
The sommelier endeared himself to me in suggesting that the “regular” wine pairing is much better value than the prestige one, it then turned... More
High end Chinese place in Tokyo. Certainly nothing for the purist seeking original Chinese cuisine. However a fun place with an incredible wok powered by something which must be an US army grade flamethrower.
The food is very tasty with some interesting flavor combinations and flavors. The presentation is more French than Chinese but very well done.
The sommelier endeared himself to me in suggesting that the “regular” wine pairing is much better value than the prestige one, it then turned out the this pairing was extraordinary. Great wines, selected to go very well with the food. None of the usual BS when it comes to wine pairings. This is how you make friends. Less
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Address
Japan, 〒106-0032 Tokyo, Minato City, Roppongi, 4-chōme−4−2, Hillside Palace Roppongi, 地下1階
Hours
Tuesday: 18:00 - 23:00
Wednesday: 18:00 - 23:00
Thursday: 18:00 - 23:00
Friday: 18:00 - 23:00
Saturday: 18:00 - 23:00
Sunday: Closed
Phone
+81 3-6875-4245
Website
https://m.facebook.com/fff.toshi/