TACUBO

The Spanish crispy grilled meat should be freshly baked. I waited for a long time. The meat is very tender and the crispy skin is very crispy, but it is a little hard to chew. Hahaha, Spanish ham and mushroom stew is a dish I like very much. The egg mushroom is very juicy and tender.

This shinyaki Italian restaurant in Daikanyama is incredibly hard to book. It only has two sessions daily, at 5:30 PM and 8:00 PM, with everyone starting at the same time. The timing is a bit awkward, and the atmosphere is quite quiet and formal. This time, we had the chef's recommended set menu for ¥36,000 (plus a 10% service charge). The signature mozzarella with clear tomato jelly is light and refreshing. The summer-exclusive sweetfish (catfish) and cucumber combination, like "eel sashimi," is a sweet and sour appetizer, revealing a new way to enjoy sweetfish. The most surprising thing was the cold sea urchin and pesto pasta, which was rich yet not greasy. This dish is particularly challenging for sea urchin. If it's heated, it can easily develop a fishy smell, and unless you use very fresh kelp, it's impossible to make this dish. The ingredients are all well-chosen, the combinations are ingenious, and the desserts and noodles are also very solid. But to be honest, while the wine list is impressive, the prices are quite high. Just ordering a few of them almost fills up a second person's portion (laughs). Suitable for anniversaries or people who love food, but not for those who want to eat on the spur of the moment, the pressure to grab a seat is full. #TokyoFood #CtripFoodForest