Name: Ogasawarahakushakutei
Address: 10-10 Kawata-cho Shinjuku-ku, Tokyo, Tokyo
Telephone: +81-3-3359-5830
Price range: $$-$$$
Rating: 5

At noon, I had lunch at Ogasawara Haku Shaku Tei, the residence of Count Ogasawara in Tokyo. This is a Spanish-style Michelin one-star restaurant. The Spanish chef&#39;s dishes are delicate and exquisite. The crayfish, duck breast, grouper, and black pork chops are all very delicious. In addition to champagne, the wine list only has Spanish and Portuguese wines, but basically all the good Spanish wines are available. Unfortunately, I saw a doctor in the afternoon and didn&#39;t drink. ​

中午在东京小笠原伯爵邸Ogasawara Haku Shaku Tei午餐。这是一家西班牙风味米其林一星餐厅。西班牙大厨，菜品细腻精致，小龙虾、鸭胸、石斑鱼、黑猪排都非常好吃。酒单上除了香槟外，只有西班牙和葡萄牙酒，但是基本上好的西班牙酒都有。可惜我下午看医生，没有喝酒。  ​

小笠原伯爵邸位于东京都新宿区河田町10-10&nbsp;162-0054，餐厅的建筑设计好特别，所以吸引左我地入去影相！餐厅的食物系几好味的，一定要试西班牙海鲜炒饭！值得推荐的！

Ogasawara Count&#39;s Residence is located at 10-10 Kawatacho, Shinjuku-ku, Tokyo 162-0054. The architectural design of the restaurant is very unique, so it attracted us to go in and take pictures! The food in the restaurant is very delicious. You must try the Spanish seafood fried rice! It is worth recommending!

菜单随季节变化的日料店，食材都是选用当季当天最新鲜的食材，菜品品质非常高。

The menu of a Japanese restaurant changes with the seasons. The ingredients are all the freshest ingredients of the season, and the quality of the dishes is very high.

非常具有心思的西餐厅，普通的冬瓜做的汤也很美味

A very thoughtful western restaurant, the ordinary winter melon soup is also delicious

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Ogasawarahakushakutei

The Japanese food restaurant I imagined is like Marufu. Exit A1 of Shinjuku Akebonobashi Subway Station, walk for 1 minute to the back street, there is a small front. If you don&#39;t look for it deliberately, you won&#39;t notice this restaurant. It can be regarded as a real hidden restaurant. In 2013, Onodera Ken, who had studied cooking for 20 years, chose this place and opened this kaiseki restaurant run by a couple. The husband cooks, and the wife serves food and pours wine to entertain guests. There are only 7 seats in the store, 5 of which are bar-style. Diners can watch the chef&#39;s entire food preparation process while eating. The other table can seat two people. It has no official website, no official email, no lunch, and dinner can only be reserved by phone. It can be seen that the couple put all their energy on this small shop. In 2019, Marufu won the Michelin one-star restaurant.
I sat at the bar, and the proprietress poured me tea in a kimono. There were 6 people for dinner in total. The lighting in the store was a bit dim. The diners next to me ordered various rice wines, and they would change a wine every time they changed a dish. The proprietress said that he often patronized it and was considered an old friend. The boss is shy and doesn&#39;t talk often. Maybe he has to concentrate on processing each dish and has no time to pay attention to us. The apprentice is helping the boss prepare the ingredients. The menu has a total of 8 dishes, appetizers (seat), soup (bowl), sashimi (sashimi), boiled food (warm food), grilled food (grilled eight-inch), meat dishes (meat dishes), rice (food) and desserts (water confectionery). It is a relatively standard order of serving dishes for Kaiseki cuisine. Each dish is made with the freshest ingredients. The store manager is from Iwate Prefecture. Because his hometown is a fine meat shop, he can get first-hand high-quality Wagyu beef. In addition to Wagyu beef, the attention to the origin and season of all other ingredients makes the dishes of this store full of freshness, and there are corresponding delicacies for each season. In summer, the conger eel from Awaji or the catfish from Nagaragawa is used, in autumn, the matsutake mushrooms from Iwate are used, and in winter, the natural red fin puffer and crabs from Bungo are used. The store manager uses carefully selected ingredients to cook authentic kaiseki cuisine to entertain diners. The store manager has experience working at a pufferfish restaurant in Ginza and has a license to cook pufferfish. If you come to our store from mid-October to the end of March, you can enjoy the limited-time &quot;Bungo-produced natural redfin pufferfish set meal&quot;.
After the meal, I liked every dish, and my favorite was the fried beef, which was fried on the outside and half-cooked on the inside, very tender and juicy. In addition, the steamed rice was also very good, with screaming and beef. I guess the boss saw that I had a big appetite and served me three bowls. In the end, I really couldn&#39;t hold it anymore. The appetizers and desserts were not satisfactory, but I can ignore these as I only care about horizontal dishes.

Ogasawarahakushakutei

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