COOKING INGREDIENTS
Top Chef Selection ~Pioneers~
Top Chef Selection ~Pioneers~
Yotsuya 3-chome "Tokyo Kappo Terunari"
store information
store information
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There are a total of 34 seats. In addition to counter seats, there are also table seats that can accommodate up to 16 people, and private rooms for 3 to 6 people are also available.
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Get off at Yotsuya-Sanchome subway station and head down Gaien Higashi-dori towards Akebonobashi. Continue along the road and after passing the intersection at Yotsuya-Sanchome Kita, you will see a large white shop curtain hanging on your left. It's "Tokyo Kappo Terunari." Head chef Tokumoto Kanichi decided to become a chef after his family enjoyed the food he cooked for him as a child. After training at French and Japanese restaurants in Tokyo, he went to France to gain more experience, and after returning to Japan he met owner Murata Akihiko, who agreed with the concept of "Tokyo Kappo," a casual style of Kappo cuisine that couldn't be achieved at a Japanese restaurant, and started the restaurant together.
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〒160-0006
1F Yotsuya Funacho Building, 8-2 Funacho, Shinjuku-ku, Tokyo
TEL: 03-6457-4358
Dinner time: 17:30-23:00 (last orders 22:00)
*Lunchtime is open only by reservation
Closed: Every Tuesday and the second and fourth Wednesday of the month
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Specialty "beef tendon steamed in a ball" with green onions and wasabi
The beef tendon steamed in a ball is an adaptation of the famous dish of "Suzunari." Our restaurant is more reasonably priced than "Suzunari," and we also serve sea urchin and other dishes.
DETAIL
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Grilled Hokkaido deer with saikyo miso sauce, boiled radish in consommé, watercress and wasabi sauce
It is marinated overnight in Saikyo miso, then cooked at low temperature in a convection oven, browned on the surface, and served.
DETAIL
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COMMENT
Perhaps because we serve dishes that skillfully combine Japanese and French cuisine, a lot of customers say this is an international guests friendly. Right now, I would like to help the staff grow and build relationships of trust so that we can become a group. I would also like to make this a restaurant that is loved by customers of three generations and appreciated by foodies.