COOKING INGREDIENTS
Top Chef Selection ~Pioneers~
Top Chef Selection ~Pioneers~
Kagurazaka "Tanimoto" (Michelin one star winning)
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store information
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Tanimoto is located about a four-minute walk from JR Iidabashi Station in the direction of Kagurazaka. After opening in Arakicho, Tokyo in 2017, it moved to its current location in Kagurazaka in September 2023. We visited the restaurant, which has been highly praised by many gourmets for many years. When you open the wooden door, you will see a dignified atmosphere and plain wooden counter seats in front of you. The owner, Seiji Tanimoto, has practiced the tea ceremony since he was a child, and was so impressed by a tea kaiseki restaurant he visited at the invitation of his tea teacher that he decided to become a chef. After honing his skills at kappo restaurants, sushi restaurants, and tea kaiseki restaurants in Shiga, he opened his own restaurant, Tanimoto, in 2017. It moved to its current location in September 2023.
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〒162-0825
3F Karukozaka Place, 3-1 Kagurazaka, Shinjuku-ku
TEL: 03-6380-5797
18:00-23:30
Closed: Sundays and irregular holidays
https://tanimoto-kagurazaka.jp/
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Tiger prawns, figs and shaved ice
The balance between the daikon radish and other ingredients is very important for this dish. If there is too much daikon radish, it will be a bit watery and the ingredients will not have much flavor.
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Turtle and lotus Fish cake
The turtle broth is boiled in sake and water for 30 minutes while skimming off the scum, then seasonings are added and the mixture is slowly simmered to create a deep, delicious flavor.
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Eel and deep fried tofu
It is important to cook the eel and fry the tofu at the same time, so that you can enjoy the exquisite softness of the tofu and eel.
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Herring
Herring and eggplant are a classic combination in summer in Kyoto. They are carefully prepared without being too extravagant. In particular, the eggplant is cooked…
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Boiled sweetfish spring rolls
This is an ancient dish called "nimisashi," which I think is a very delicious dish that many people enjoy.
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Conger eel and matsutake mushroom simmered
This is what we call an "autumn encounter dish." It's a simple dish that you often see in other restaurants, so it's important to carefully refine it...
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COMMENT
I wanted a hobby, so I started learning the tea ceremony, which led me to encounter tea ceremony cuisine and the beauty of Japanese cuisine. I wanted to become independent from the first year of my training, so I trained at an izakaya, a French restaurant, a fugu restaurant, and other places to expand my knowledge. It may seem obvious, but I cook so that hot food can be eaten while it's hot and cold food while it's cold. I also think it's important to incorporate dishes with a moderate amount of acidity into the course so that customers don't get tired of eating. And to ensure that customers can enjoy the meal until the very end, I prepare several types of dishes every day, such as seasonal rice dishes and ochazuke, in addition to white rice. I've been independent for seven years, and it's been almost a year since I moved, but I work hard every day, cherishing my connections with my colleagues and customers. The menu is made up of rare ingredients and seasonal dishes, so I hope you will take your time to enjoy the aroma and flavor of the ingredients.