Page 58 - Exploring Taste Magazine N.2

EXPLORING TASTE—SANTA MARGHERITA GRUPPO VINICOLO

Wine Places

Tokyo

MATSUNOZUSHI
3 Chome–31-14 Minamioi, Shinagawa, Tokyo

Founded in 1910, this restaurant in Shinagawa is, to this day, the undisputed
temple of sushi in Tokyo. Behind the counter there is now a fourth-generation
cook – the same family has passed on the business over a full century. Mission of
the house? Making the clients understand that “sushi is much more than just the
union of f sh and rice”. The aim is always magnif cently achieved.
• t +81 3 3761 5622 www.matsunozushi.com

KAFUKA RESTAURANT MOKUSHUNDO
2 Chome–7-14 Azabujuban, Minato, Tokyo 2 Chome–10-8 Sekiguchi Bunkyo-ku, Tokyo

The subtitle could be “innovative Japanese cuisine”. Over the years this estab- Located in the Hotel Chinzanso in Bunkyo borough, this restaurant was de-
lishment has become a place where it is possible to enjoy haute cuisine with an signed as a traditional Japanese house, with dividers and glass walls overlook-
enviable quality-price ratio. The traditional raw material is revisited according to ing a pleasant garden, ideal for lunch in the f ne weather. The specialties are
modern taste, through brave pairings. Most of the wines are Made in Japan: just meat and f sh cooked on lava rock, to be accompanied by a glass of French or
follow the recommendations for choosing original and surprising blends. Italian wine, the true treat of the cellar.
• t +81 3-5439-6395 www.kafuka-tokyo.co.jp • t +81 3 3943-1111 www.hotel-chinzanso-tokyo.com

NISHIAZABU TEMPURA UOSHIN GOKUJO KUSHIYAKI GINZA TAKUMI

98-104 Parramatta Rd, Camperdown, Sydney 1 Chome–6-8-7 Ginza, Kojun Bldg. 4F, Chuo,Tokyo

This has been the house of tempura, i.e. the classic Japanese fried fish and In the heart of Ginza, a place where the single, very fresh ingredient is the pro-
vegetables, for over 25 years. Chef Miyazaki fries what you like on the spot tagonist of every course. The watchword is simplicity, but always in an original
behind his counter, each time serving a very limited number of people, who way. A luxury for everybody and a feast of Japanese cuisine, to combine – as the
therefore can savor his delicious dishes even better. Sake and a good selection sommelier would suggest – with an excellent glass of French wine or a cham-
of foreign wines are the finishing touch. pagne selected among the wide range of labels.
• t +81 3-3796-4041 www.uoshin.ne.jp/nishiazabu/ • t +81 3-5537-7702 www.ginza-takumi.com

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