A Mi2 restaurant in the Four Seasons Hotel in Japan, the environment is really good, the location is good, the chef is a Michelin restaurant, French cuisine combines some Chinese food, and the recent heat is very high, but this Four Seasons Hotel is small, Tokyo has another four seasons environment is better.

Trip Gourmet Awards 2023

SEZANNE

I only know that the god of tempura is a mountain residence, and the god of sushi is a number of sentya bridge Shilang. In fact, there is a deep family above them, Saito, but unfortunately I can only send nine pictures, and I ate 20 tempura [smile] ​

Trip Gourmet Awards

This French sweet shop belongs to Tokyo, which is a dessert shop brand owned by Hou Buxiong, the most Michelin-starred French chef in the world! After walking through so many cities and having tasted countless delicacies, this freshly made French honey coli cake is quite unforgettable! Although the appearance is not gorgeous, the taste and taste after the entrance are just right and the aroma is charming. Another feeling is the strawberry tower with crisps on it. It feels like a special dough baking, a loose taste, and a sweet and sour combination. There are many items in the store, sweet and salty to choose from, recommend friends who pass by Tokyo Station must try. The location is next to the Mitsubishi Museum of Art. It is a 3-minute walk from Exit 1 of Erzhongqiao Mae Station on the Chiyoda Line and a 5-minute walk from Tokyo Station. There are other different subway stations around, and the transportation is very convenient.

The noodles in Liulishe are delicious, and the signboard is specially made つけめん (stained noodles). The most impressive thing about Liulishe&#39;s noodles is that it has a special aroma. In addition to the wheat fragrance of noodles, this aroma also has the aroma combination of eggs. The frozen coarse noodles taste great and chewy. The sauce is rich but not greasy, with the refreshing taste of firewood fish, there are seaweed, fish board, barbecue, salmon powder, onion, scallion, and scallion. The ingredients are very rich!

Top 29 Light Bites

Best Chicken Biryani, we were 3 days in tokyo, we had 3 times dinner at Andhra, best vegetarian thali and service is very friendly and warm

This Doniniquev Bouchet Tokyo restaurant is a Spanish-style restaurant located in the center of Tokyo and a Michelin-star restaurant.

High-end barbecue restaurant, only the location of the private room, each private room has a full-time waiter to serve. From the turtle beef bone soup, to the side dishes in the season, to the raw food and the beef&#39;s front dishes, then enter the barbecue link. However, the barbecue here uses a natural gas roasting tray, which is less of a carbon fire soul. The quality of the meat is good. In addition, there is a special person to help the guests barbecue, which is more worry-free. Per capita consumption 1500rmb

在日本四季酒店内的一家米二餐厅，环境真不错，地段也好，主厨是米其林餐厅出来的，法餐料理又结合了一些中餐，而且近期热度非常高，但这个四季酒店较小，东京有另一个四季环境更好。

享受真正出色的用餐体验。优雅的氛围设定了很高的期望，所展示的烹饪专业知识不仅满足而且超越了这一期望。每道菜都巧妙地融合了法国烹饪艺术和最优质的日本食材，而且服务也是一流的。

Enjoy a truly excellent dining experience. The elegant atmosphere sets high expectations and the culinary expertise displayed not only meets but exceeds them. Each dish is cleverly blended with French culinary art and the best Japanese ingredients, and the service is superb.

食材珍稀，烹饪技艺精湛，创意惊人。最重要的是，它们的味道好，而不仅仅是外表好或故事好。

The ingredients are rare, the cooking skills are superb and the creativity is amazing. Most importantly, they taste good, not just good looks or good stories.

食物很特别。每一盘都令人难忘。气氛优雅，服务无可挑剔。

The food was special. Every plate was memorable. The atmosphere was elegant and the service was impeccable.

 #当地才能吃到的美食 #当地才能吃到的美食 #玩雪行为大赏 #这里的风景美如画 #高质量遛娃灵感 Sezanne、東京終於輪到我在 Sezanne 打卡了。本來是八月中訂了位子但夏天的38&deg;C真的令我取消整個行程。行政大廚Daniel Calvert在香港的時候我已經是他的粉絲。這三年裏他的功力更上一層樓了。大廚對食材的理解，烹煮技巧的撑握和調味的精準度更加成熟。甚至連出菜的每一個盤子的熱度都配搭得恰當，能夠呈現出最好的味道。雖然我喜歡15 道菜但其中三道是最出色的。第一道是&ldquo;Crispy Skin Kinki from Abashiri with Saffron from Oita&rdquo;。 大廚把法式海鮮湯濃縮成魚醬。味道不膩反而非常細緻又有層次。配上皮脆肉嫩的吉次魚簡直令我覺得非常好。身為半個上海人我對醃蟹絕不陌生。大廚把法國的Jura vin jaune代替花雕酒。味道上立刻有一種似曾相識的感覺但又有一種為什麼我從來沒有想過的遺憾 。另外&rdquo;Akkeshi Oyster Soup&rdquo;是一道看似簡單的菜餚，但必須在不同階段玩&rdquo;溫度&rdquo;才能把各食材的味道一一提煉出來。時保持敏感度。 雖然我很喜歡一個人吃飯但我在 Sezanne 卻碰到許多飲食朋友，真的是吃貨們的朝聖地！ 🤣🤣🤣🥰🥰🥰😋😋😋

 #Local food #Local food #Snow behavior reward #The scenery here is picturesque #High quality baby inspiration Sezanne, Tokyo finally my turn to punch in Sezanne. I originally booked a seat in mid-August but 38&deg;C in summer really cancelled the whole trip. I was already a fan of the executive chef in Hong Kong. In the past three years, his skills have been on the rise. The chef&#39;s understanding of ingredients, cooking skills and flavoring accuracy are more mature. Even the heat of each dish is properly matched to give the best taste. Although I like 15 dishes, three of them are the best. The first is &quot;Crispy Skin Kinki from Abashiri with Saffron from Oita&quot;. The chef condensed the French seafood soup into fish sauce. The taste is not greasy but very meticulous and layered. The Jici fish with crispy meat makes me feel very good. As a half Shanghaier, I am no stranger to crabs. The chef replaced the French Jura vin jaune with flower carving wine. There was a sense of d&eacute;j&agrave; vu immediately on the taste, but a regret for why I never thought of it . In addition, &quot;Akkeshi Oyster Soup&quot; is a seemingly simple dish, but you have to play &quot;temperature&quot; at different stages to refine the taste of each ingredients. Maintain sensitivity when. Although I like eating alone, I met many eating friends in Sezanne. Really a pilgrimage place for foodies! 🤣🤣🤣🥰🥰🥰😋😋😋

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