You can now enjoy popular items off of the TRUNK(KITCHEN) and TRUNK(KUSHI) menus, located in the Shibuya, Jingumae Boutique Hotel TRUNK (HOTEL) from home or at work. From TRUNK(KITCHEN), we have prepared a popular menu that makes use of the natural flavors and nutrients of the original ingredients. Choose from grilled fish dishes, dynamically grilled meat dishes, fresh salads and vegan items. From TRUNK(KUSHI), where you can enjoy Shibuya's soul food, you can try our hearty lunch and dinner sets, like the charcoal-grilled chicken soboro bowl, which is made by freshly grilling chicken in the morning, and the exquisite beef-bento.
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NOBU TOKYO is the Japanese branch of the NOBU Restaurant group owned by legendary chef Nobu Matsuhisa. The restaurant showcases Nobu’s new style Japanese cuisine in a lively ambiance including a bar and sushi counter. Fresh seafood and produce is brought in daily from all over Japan as well as abroad, to bring you authentic Japanese cuisine as well as Nobu’s signature originals such as Yellowtail Sashimi with Jalapeño and Black Cod Miso.
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Sukiyaki Jyuniten is a restaurant specializing in Japan’s highest quality meat served in four styles: sukiyaki, shabushabu, roast beef, and steak. All the meat served at Sukiyaki Jyuniten is not just internationally recognized A5 grade wagyu, but also scores 12/12 points on the beef marbling score. The name "sukiyaki jyuniten" refers to this perfect beef marbling grade, with the name "jyuniten" alluding to 12点, the Japanese word for twelve points. For Food-e, they have specially prepared four types of sets in these various manners of preperation for you to enjoy the highest quality meat that Japan has to offer.
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"People’s tastes in food vary. So too do ingredients vary with the season. The essence of cooking is in the ability to listen and adapt with these variations. For this reason, chefs must devote themselves to sharpening and refining the technique of selecting the best ingredients, ensuring that the changing seasons and changing tastes remain in harmony with each other. My cooking philosophy is to never forget this harmony, which is Suiren does not prepare any signature or staple dishes that cannot be flexible to the rhythms of season and taste. Our goal is to provide dishes that will sincerely please everyone, never limiting ourselves to the ordinary. Chief Chef Munehiro Shimatani"
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The word dos is the Kyoto- dialect equivalent of desu (meaning"is/are") and is also related to the exclamation dosukoi used in sumo wrestling, a Japanese cultural tradition It represents our desire for our customers to enjoy delicious food any time they visit us. We take the Japanese sense of aesthetics. delicacy, and hospitality very seriously. delivering all-new steakhouse experience from the heart of japan in Tokyo's Marunouchi district.
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Mr. Toda loves hunting for authentic ingredients and flavours. Maybe that is what took him all the way to Puglia and back in his early career before he decided to open his eponymous restaurant in Akasaka in 2015. There, he started by working on a basic of Japanese cuisine that is often said to measure how good a Japanese restaurant is: dashi stock. His has been winning gold awards and is sought after by gourmets all over Japan. Mr Toda travelled extensively in Japan in a quest for the best ingredients for the food he had in mind and brought back to Tokyo rare and exquisite ingredients like Mikumano Beef and Kumano chicken.
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Enjoy seasonal kaiseki and famous sake while looking at the Japanese garden and the spectacular scenery. You can enjoy Kaiseki dishes and famous sake from all over Japan that incorporate seasonal ingredients from all over the world in Sukiyoya style with a view to a lush Japanese garden. While adhering to the basics and traditions of Japanese cuisine, we have prepared a variety of dishes that incorporate modern elements into Edo cuisine. Enjoy sensual dishes that incorporate new ingredients and modern techniques in a well-balanced manner.
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