COOKING INGREDIENTS
Top Chef Selection ~Pioneers~
Top Chef Selection ~Pioneers~
Ariake "Nihon Ryori Jigi"
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It's been three years since I came to this restaurant, and with the keywords "New, Heart, Progress," I am evolving my cuisine to keep up with the changing times. With a focus on excitement, I aim to create cuisine that customers will not tire of. Since the COVID-19 pandemic began, I have become more conscious of "what kind of cuisine stimulates the five senses," and I am constantly gathering information every day. I will continue to work on creating cuisine that satisfies many customers. I use tableware flexibly, without being bound by its original purpose, and I also devise colors for the food to match the atmosphere of the restaurant, with the aim of pleasing customers.
Specialty dishes
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Specialty dishes
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December Sashimi (Tiger pufferfish, bluefin tuna, black porgy, truffles, finger lime, seaweed tsukudani)
We use a lot of high-quality fresh fish, which tastes better in the cold winter months, and we are conscious of the visual impact of the dishes, regardless of their purpose...
DETAIL
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Blowfish milt soup
This is a winter dish that combines the delicious puffer fish milt with snow crab, which becomes richer in the cold season. The pure white crab floating in the soup base…
DETAIL
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store information
store information
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The total number of seats is about 50. In addition to booth seats, there are private rooms for 4, 6, and 8 people, as well as special private rooms with terraces.
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(membership required)
〒135-0063
Tokyo Baycourt Club Hotel & Spa Resort 24th floor, 3-1-15 Ariake, Koto-ku, Tokyo
TEL 03-6700-1111
Weekdays: Breakfast 8:00-10:30 (LO 10:00), Dinner 17:30-22:00 (LO 20:30)
Weekends and holidays: Breakfast 7:30-11:00 (LO 10:30), Lunch 12:00-15:00 (LO 14:00), Dinner 17:30-22:00 (LO 20:30)
https://baycourt.jp/tokyo/restaurant/japanese/
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COMMENT
After getting off at Tokyo Big Sight Station on the Yurikamome Line and walking towards Aomi for about 5 minutes with the park on your left, you will see a luxuriously designed building on your right. This is the Tokyo Bay Court Club Hotel & Spa Resort, where Nihon Ryori Jigi is located. Head chef Takagi Yuichi worked at Palace Hotel Tokyo and Japanese Restaurant Yoshimura before taking up his position as head chef at Japanese Restaurant Tokigi within the resort. He strives every day to create dishes that will satisfy even the most discerning customers.