Matsugawa, tabelog used to be the number one restaurant in Japan. Many customers can make an appointment once a year. I was fortunate to meet Japan  Intelligence Jun. I tried twice, July in 18 years and May in 19 years. It was originally about March in 20 years, but because of the epidemic, I couldn&#39;t go to the scene . So the appointment became January 28, 2021. Really  standard standard one year.

Trip Gourmet Awards 2023

Matsukawa

The style of each Japanese chef is really different. I have eaten several before. I personally think this one is very special after delicious. The environment is good. The location is large, you have to make an appointment in advance. You can intuitively cook sushi at the bar, which is simply visual enjoyment. The ingredients are very, very fresh, especially the sea urchin aftertaste is endless. The environment of the whole store is very quiet.

Trip Gourmet Awards

Top 55 Fine Dining 

The view from the restaurant is simply amazing. Nothing better than outside the Tokyo Tower, especially on a clear night. The service here is impeccable and the waiters are very knowledgeable and attentive. He even bothered to ask about food allergies and then asked the chef to modify the menu accordingly. The food was good too. A reminder that there are lots of food, so bring your appetite! I had the main course and dessert on the menu, which was enough for me. Overall, it was a fantastic dining experience.

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The package is very rich, with fish slices, fried food, noodle soup, white rice and so on! We booked a private box for lunch. This is the best meal we have ever had in Tokyo and it is worth the money.

It was a really amazing lunch. Chef Koji provided us with 4 superb dishes, each with the most beautiful presentation on the plate. I really highly recommend this restaurant. The oysters in the main course are my favorite, and the roast duck is delicious, like John Dory&#39;s fried noodles. Dessert is a bigger chocolate surprise, you really want to try it. The waiters were really attentive and they would clearly introduce the details of each dish in English smoothly. It was a great meal checkup and this great value lunch can afford the Michelin 2 star restaurant.

Akasaka Teppanyaki is located in Tokyo Metropolitan Port District Akasaka1-12-33ANA InterContinental Tokyo 37F 107-0052, this restaurant near the Skytree is super atmospheric~ Things are delicious, whether it is the service or the ingredients in the restaurant are great, I feel happy

松川，tabelog曾经全日本排名第一的餐厅。很多顾客一年能约一次。我有幸认识日情报君，试过两次，分别是18年的7月和19年的5月。本来约的是20年的3月，但是因为疫情的关系，我没有办法到现场。所以预约变成了2021年的1月28号。真的标标准准的一年一会。

这个橘子的菜是店里面的特色买，价格比较贵，里面有很多的海鲜，那个鱼肉做的很不错，上面有豆豉一样的东西但是不是很咸的，豆腐很棒。

This orange dish is a specialty in the store, the price is more expensive, there are a lot of seafood inside, the fish is very good, there are pods on it, but it is not very salty, the tofu is great.

预约是一项艰巨的任务。共有21个座位，柜台有7个座位和4个私人包间，价格很高，但比起巴黎的星级餐厅便宜得多。真的很好吃印象深刻。

Reservations are a tough task. There are 21 seats in total, 7 seats at the counter and 4 private private rooms, which are very expensive but much cheaper than the star restaurant in Paris. Really delicious and impressive.

松川成功地把京都的美学摁进了东京人的心里。它凝聚着现在潮流的审美，代表了这个时代和食的最高境界。京味系在味觉及地位上无疑是登峰造极的，但京味系有一个最大的缺失就是空间感的审美。走进京味也好，くろぎ等店也好，更像是一个严肃的料理场。高窄的椅脚，拘束的座位（我真是不得不吐槽他们的椅子，每一家都难坐得像在同一个店买的），一堆锅碗瓢盆的吧台，这是京味等东京的高级割烹店最常见的景象。光是看到那吧台，已经和空间美三个字失去联系。即便不是京味，其他名店，也鲜少能达到松川的审美高度。选择在赤坂ステラハウス独立开店，就足以说明松川的审美了。那种空间美，只在京都，尤其是祇園的少数料亭能感受到。有一种，暗暗流动的，漂浮在空气中的，静物般的美。

Matsukawa successfully brought Kyoto aesthetics into the hearts of Tokyo people. It condenses the aesthetics of the current trend, representing the highest state of this era and food. Beijing flavor is undoubtedly peaked in taste and status, but the biggest lack of Beijing flavor is the aesthetic sense of space. Entering Beijing flavor, くろぎ and other stores, is more like a serious cooking field. The high and narrow chairs, the restrained seats (I really had to complain about their chairs, each one was hard to sit like they were bought at the same store), the bar with a bunch of pots and pans, which is the most common sight of Tokyo&#39;s high-end cutting cookery stores such as Beijing. Just seeing the bar, I have lost contact with the three words of Space beauty. Even if it is not Beijing flavor, other famous stores rarely reach the aesthetic height of Songchuan. Choosing to open an independent store in Akasaka ステラハウス is enough to explain Songchuan&#39;s aesthetics. That kind of space beauty can only be felt in Kyoto, especially in the few pavilions in Gion. There is a kind of dark flow, floating in the air, still life-like beauty.

海鲜的取材大多都来自临近的市场没有那种很高大上的全球配货的感觉不过用餐体验也能惊喜连连 颜值口味俱佳[服务铃]服务：厨师滔滔不绝的介绍自己的设计和理念就连选择食材时的际遇都愿意分享一下对食材部位的选取也有考究 很有想法 鲣鱼脆片凉面 面入口爽滑的难以置信 很方便入口吃多也不会觉得顶得慌 非常好吃！ 松叶蟹钳 蟹脚看着有点精致 不过里面的肉还是不少的处理的非常简单 不过柠檬的选材也不一般 赞 酱烧鸭胸肉配银杏 鸭肉非常鲜嫩多汁 入口饱满紧实一口吃下去肥而不腻 一份根本不够吃的感觉 鲑鱼籽蒸蛋配海胆 鱼籽个头很大 海胆的食材也不错后味带着一丝丝甜 整体很咸鲜 不错！ #工作餐小分队食录

Most of the seafood is from the nearby market. There is no feeling of a very tall global distribution, but the dining experience can be pleasantly surprised. The value and taste are good [service bell] Service: The chef is willing to introduce his design and concept endlessly, even when choosing ingredients. Share the selection of ingredients parts is also elegant, very thoughtful, salmon crispy cold noodles, the entrance is smooth and unbelievable, it is very convenient to eat more at the entrance and you will not feel panicked. It is very delicious! Pine leaf crab tongs crab feet look a bit delicate, but the meat inside is still a lot of processing is very simple, but the selection of lemon is not general, like the sauce roast duck breast meat with ginkgo duck meat is very fresh and juicy, the entrance is full and tight, eat fat and not greasy, a feeling that is not enough to eat Feeling that the salmon seed steamed eggs with sea urchins is very big, the ingredients of the sea urchin are also good, the taste is a little sweet, the whole is very salty, not bad! #Work Meal Team Food Record

东京都港区赤坂，前厅的日式花艺，池坊流立花，典雅高贵，枝条舒展，充分展示东方之美，店内装修、菜品摆盘、庭园再到器皿，还有艺伎出席，松川的一切都透露着精致。没有菜单，运用食材珍贵，菜色富于变化且只接受预约！从食材被放到炉上的那一刻，客人能一直观赏食材制作的过程，视觉、香味、情绪被调动起来，视觉嗅觉味觉的多重享受。特色美食：松茸,御飯,海鼠子,水羊羹,柚釜。

Akasaka, Tokyo Metropolitan Port District, Japanese-style floral art in the front hall, Chifang flowers, elegant and noble, branches stretched, fully displaying the beauty of the East, store decoration, dishes, garden to utensils, and geisha attendance, everything in Matsugawa revealed exquisiteness. No menu, precious ingredients, dishes are rich and only accept reservations! From the moment the ingredients are put on the stove, guests can always watch the process of ingredients production, visual, aroma, emotions are mobilized, visual smell taste multiple enjoyment. Specialties: Matsutake, Royal Rice, Sea Rat, Water Sheep, Badger.

非常好的一家高档餐厅，从餐厅环境到餐厅里服务员的服务都是一等一数得上的，他家的河豚白子和松茸味道也特别好，这次点的海鲜温泉蛋饭也很好吃，图三是赠送德甜点。

A very good high-end restaurant, from the restaurant environment to the waiter&#39;s service in the restaurant is first-class, his puffer dolphin white and pine oyster tastes very good, this time the seafood hot spring egg rice is also delicious, picture three is a gift Dessert.

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